SWEET NUTS

1egg white
1tsp wter
5cups mixed nuts(walnuts, almonds,cashews, pistachios)halves
1/2cup sugar
1/2 tsp ground cinnamon
1/4tsp salt

beat egg whites and water at high speed of an electrical mixer until foamy
add nuts stirring to coat well
combine sugar, cinnamon and salt
sprinkle over nuts, stirring to coat well
spread in a single layer on a lightly greased baking sheet
bake at 225 degrees for one hour, stirring occasionally
cool completely on baking sheet
store in an airtight container

SHRIKHANDH

250g curd
125g sugar crushed
1g cardamom powder

put curd in a muslin cloth overnight
squeeze out the water and add the crushed sugar in it and mix well and strain it properly
set it in a bowl and garnish with assorted nuts

SOAN PAPDI

gram flour 200g
maida 200g
ghee 200g
sugar 1/2kg

mix and sift the two flours together
heat a kadai.then reduce the flame and roast the flour for 10mins
mix sugar with 2cup water and boil till it thickens to a thread consistency.
to this add the roasted flour and mix well
add the remaining ghee
when the mixture thickens and does not stick to the sides pour onto a greased plate and slice it

BRINJAL CHUTNEY

BRINJAL CHUTNEY

1. Big size brinjal = 1 (400 grams in weight)
2. Cucumber (Dosa kaya) = 1 cup (into small pieces).
3. Tamarind juice =2 spoons.
4. Oil (ground nut or sunflower) =3 spoons.
5. Salt = Sufficient for taste sake.
6. for spicing:
A. Black gram (Udat dal) in small quantity,
B. Mustard seeds=2Spoons,
C. Mentis =1/4 spoon.
D. Red chilly (dried) =6-8 pieces
E. Green chilly (mirchi) = 2-3 pieces
F. Coriander leaves = 1/2 cup (made into fine pieces).
G. Curry leaf =small amount.
H. Cumin seeds powder==1spoon.

Method of preparation:

1. First of all clean the brinjal with water and smear it with oil.


2. Make small niches (small cuts) with knife on it (1).


3. Burn that brinjal (2) directly on the burning fire of the stove, until the skin of the brinjal becomes black and the part underneath the skin also completely burnt and becomes soft.


4. Now take out the brinjal from the stove (3) and allow it to cool and remove the skin of the brinjal. After wards, make (press) that inner pulp (of the brinjal) to become smoother with the help of a fork.


5. Now take another pan and pour oil on it and heat the pan, so that the oil also becomes hot and then add black gram to the oil and heat the pan until the black gram turns to gold color.


6. And then add mustard seeds and mentis to (5) and remove the burning fire (stove).


7.Then add the dried red chilly to it (6) and a cracking sound is produced due to the red chilly, after that add curry leaf, green chili and cumin seeds and let all these spicy items be cooled themselves.


8. After these spicy items become cooled, add to this mixture (7), tamarind pulp and grind all the contents (6&7).


9. Add sufficient salt (for taste) to this (8) and again grind all this mixture (8) until it becomes very soft.


10. Add this soft mixture (9) to the already prepared brinjal pulp (4).


11. Remove all the water content, either by pressing or squeezing the (10) and add cucumber core (small pieces in the cup) to it and mix them (10) well with the help of a spoon.


12. Serve this chutney (11) along with hot ghee and you find it very tasteful

CHUTNEY RECIPES-1

peerkangaai pachadi:
1. Ridge gourd skin - 3 cups
2. Onion - 1, sliced
3. Tomato - 1, chopped
4. Urad dal - 4 tbsp
5. Red chillies - 8 or to taste
6. Coriander seeds - 2 tbsp
7. Mustard seeds - 1 tsp
8. Cumin seeds - 1 tsp
9. Fenugreek seeds - 1/4 tsp
10. Curry leaves - few
11. Salt - to taste
12. Oil - 2 tbsp


Ridge gourd skin chutney:
Wash the ridge gourds (beerakaya) and peel and chop the skin and keep aside.

Take a pan and heat with 1/2 tbsp of oil and add mustard seeds.

When they start to crackle add cumin seeds, fenugreek seeds, coriander seeds, red chillies, urad dal and curry leaves.

Saute for 3-5 mins or they turn into light golden yellow colour.

Remove from flame and keep aside.

In the same pan add another 1/2 tbsp of oil and heat.

Now add sliced onions and chopped tomatoes and little quantity of salt.

Cook on low flame till the onions become transparent and tomatoes become juicy.

Remove from heat and keep aside.

In the same pan add another 1/2 tbsp of oil and heat.

Add ridge gourd peeled and chopped skin and little quantity of salt.

Cook on low flame till the skin become tender.

Remove from heat and keep aside.

Allow the sauteed ingredients for some time.

Then take a mixer jar and add the sauteed ingredients and grind to a coarse paste (don't add too much of water).

Finally adjust salt and remove from the mixer jar and transfer into the serving bowl.

Now your easy and tasty beerakaya pachadi is ready to serve.

Serve with steam white rice with ghee.



Channa dal chutney

ingredients:
1. Channa dal – ½ cup
2. Fresh coconut pieces – ¼ cup
3. Green chillies – 3 or to taste
4. Ginger – ½ inch
5. Salt – to taste
6. Oil – 1 tsp

For seasoning:
1. Mustard seeds – ¼ tsp
2. Urad dal – ¼ tsp
3. Curry leaves – 4
4. Oil – 1 tsp

Chutney preparation:
Take a pan and heat with 1 tsp of oil.

Add the channa dal, green chillies and ginger.

Fry till they turn into golden yellow colour.

Remove from heat.

Allow it to cool.

Add the fried ingredients, coconut pieces and salt in a mixer grinder.

Grind to a fine paste.

Transfer into serving bowl.

In the same pan add 1 tsp of oil and heat.

Add mustard seeds and urad dal.

When they start to crackle add curry leaves.

Add this to the chutney and mix well and adjust salt.

Serve with idly, dosa, upma, etc…


Chilli chutney

Chilli chutney ingredients:
1. Onion- 1 (sliced)
2. Chilli powder – 1 tsp
3. Cumin seeds – ½ tsp
4. Tamarind paste – 1 tsp
5. Salt – to taste


Chilli chutney preparation:
Add all ingredients in a mixer jar.

Grind to a fine paste without adding any water.

Transfer into serving bowl.

Serve with idly, dosa, upma. With in 5 mins chilli chutney is ready.

Easy to prepare.


Coconut chilli chutney
SOUTH INDIAN CHUTNEY RECIPE

Coconut chilli chutney ingredients:
1. Fresh coconut grated – 1 cup
2. Chilli powder – 1 tsp or to taste
3. Cumin seeds – ½ tsp
4. Garlic flakes -3
5. Salt – to taste


Chilly chutney preparation:
Add all ingredients in a mixer jar.

Grind it to a fine paste with little amount of water.

Transfer into serving bowl.

Serve with Idly,Dosa, etc...


Coriander chutney
INDIAN CHUTNEY RECIPE

Coriander chutney ingredients:
1. Coriander – 1 bunch (chopped and washed)
2. Fresh coconut – ½ cup (grated)
3. Green chillies – 5 or to taste
4. Ginger – ½ inch
5. Tamarind paste – 1 tsp
6. Oil - 2 tsp
7. Salt - to taste

For seasoning:
1. Mustard seeds – ¼ tsp
2. Urad dal – ¼ tsp
3. Curry leaves – 4
4. Oil – 1 tsp


Chutney preparation:
Take a pan and heat with 1 tsp of oil.

Add chopped coriander leaves, green chillies and ginger.

Sauté for few mins.

Remove from the heat.

Allow it to cool.

Then grind with coconut, tamarind paste and salt.

Grind to a fine paste.

Remove from mixer jar and transfer into serving bowl.

In the same pan add 1 tsp oil and heat.

Add mustard seeds and urad dal.

When they start to crackle add curry leaves.

Add this to the chutney and mix well and adjust salt.

Serve withIdly, Dosa, Rava Upma, etc...


Ginger Chutney
Allam Pachadi or Inji Thogayal

Ginger Chutney ingredients:
1. Ginger – 2 inch piece
2. Onion – 1 chopped
3. Tomato – 1 chopped
4. Urad dal – 2 tbsp
5. Red chillies – 6 to 8
6. Coriander seeds – 2 tsp
7. Mustard seeds – 1 tsp
8. Cumin seeds – 1 tsp
9. Fenugreek – ¼ tsp
10. Curry leaves – 10
11. Tamarind paste – 2 tsp
12. Oil – 1 tbsp
13. Salt – to taste

Allam pachadi or inji thogayal Preparation:
Take a pan and heat with ½ tbsp of oil.

Add urad dal, red chillies, coriander seeds, mustard seeds, cumin seeds and fenugreek and curry leaves.

Sauté till they turn into golden yellow colour.

Remove from the pan and keep it aside.

In the same pan add the remaining oil and heat.

Add chopped ginger, onions, tomatoes and curry leaves.

Sauté till the tomatoes become juicy.

Remove form the pan and keep it aside.

Allow it to cool for some time.

Then add the sautéed ingredients except ginger, onion, tomato and curry leaves in a mixer grinder.

Make a fine powder without adding any water.

Then add allam or inji, onion, and tomato, curry leaves and tamarind paste to this.

Again grind it to a fine paste or your desired consistency.

Add little amount of water if required.

Transfer into serving bowl.

Add salt and mix well.

Serve with plain white rice and ghee.



Kandi Pachadi (Toor dal chutney)
South Indian Chutney Recipe

Kandi Pachadi Ingredients:
1. Toor dal – 1 cup to taste
2. Red chillies - 8 or to taste
3. Coriander seeds – 1 tbsp
4. Mustard seeds – 1 tsp
5. Cumin seeds – 1 tsp
6. Fenugreek seeds – ¼ tsp
7. Tamarind paste – 1 tbsp
8. Ginger – 1 inch piece
9. Garlic – 3 flakes
10. Oil – 6 tsp
11. Salt – to taste

Toor dal chutney or Thogayal Preparation:
Take a pan and heat with 4 tsp oil.

Roast the toor dal in low flame till they turn into golden yellow colour.

Remove from pan and keep aside.

In the same pan add 2 tsp of oil and heat.

Add red chillies, coriander seeds, cumin seeds, mustard seeds and fenugreek.

Roast on low flame till they turn into golden yellow colour.

Remove from pan and keep aside.

Allow it to cool for sometime.

Take a mixer jar and add sautéed ingredients except toor dal and make a fine powder.

Then add toor dal, ginger, garlic, salt and tamarind paste.

After grinding 2 mins add some water and once again grind it to a fine paste or your desired consistency.

Remove from mixer jar and transfer into serving bowl.

Toor dal chutney or thogayal is ready to eat.

Serve with plain white rice and ghee.


Onion Tomato Chutney
South Indian Chutney Recipe

Onion Tomato chutney Ingredients:
1. Onion – 2 sliced
2. Tomato – 2 chopped
3. Ginger – 1 inch piece
4. Garlic – 2 or 3 flakes
5. Red chillies – 2
6. Green chillies – 2
7. Tamarind paste – 1 tbsp
8. Salt – to taste
9. Oil – 6 tsp

Seasoning Ingredients:
1. Mustard seeds – ½ tsp
2. Urad dal – ½ tsp
3. Curry leaves – 6

Tomato Onion Chutney Preparation:
Take a pan and heat with 4 tsp of oil.

Add all the ingredients (except seasoning ingredients) and sauté for few mins.

Sauté till the tomatoes become soft and onion turns into light brown colour.

Remove from heat and allow it to cool for some time.

Then add the sautéed ingredients in a mixer grinder.

Grind to a fine paste or your desired consistency without adding any water.

Take another pan add 2 tsp of oil and heat.

Add mustard seeds and urad dal.

When they start to crackle add curry leaves.

Add this to the chutney and mix well and adjust salt.

Onion tomato chutney is ready.

Serve with idly or dosa.


Radish Chutney

ingredients:
1. Radish – 1 (medium size)
2. Onion – 1 chopped
3. Tomato – 1 chopped
4. Red chillies – 6 to 8
5. Coriander seeds – 2 tsp
6. Mustard seeds – 1 tsp
7. Cumin seeds – 1 tsp
8. Fenugreek – ¼ tsp
9. Curry leaves – 10
10. Tamarind paste – 2 tsp
11. Oil – 2 tbsp
12. Salt – to taste

Mullangi Chutney Preparation:
Take a pan and heat with 2 tsp of oil.

Add red chillies, coriander seeds, mustard seeds, cumin seeds and fenugreek and curry leaves.

Sauté till they turn into golden yellow colour.

Remove from the pan and keep it aside.

In the same pan add 1 tsp oil and heat.

Add chopped radish and sauté for 5 to 7 mins.

Remove from the pan and keep it aside.

In the same pan add 1 tsp of oil and heat.

Add chopped onions and tomatoes.

Sauté till the tomatoes become juicy.

Remove form the pan and keep it aside.

Allow it to cool for some time.

Now add the sautéed ingredients except radish, onion and tomato in a mixer grinder.

Make a fine powder without adding any water.

Then add radish, onion, and tomato and tamarind paste to this.

Again grind it to a fine paste or your desired consistency without adding any water.

Take another pan and add the remaining oil and heat.

Add mustard seeds.

When they start to crackle add the paste / chutney and salt.

Cook on low flame till the oil separates from the chutney.

Remove from heat and adjust salt.

Then transfer into serving bowl.

Mullangi chutney is ready.

Serve with idly, dosa and plain white rice.



THOGAYAL (PARUPPU THOGAYAL)
SOUTH INDIAN CHUTNEY RECIPE

Thogayal ingredients:
1. Onion – 1 sliced
2. Tomato – 1 sliced
3. Urad dal – ½ cup
4. Red chillies – 6 to 8
5. Coriander seeds – 2 tsp
6. Mustard seeds – 1 tsp
7. Cumin seeds – 1 tsp
8. Fenugreek – ¼ tsp
9. Ginger – 2 inch piece
10. Curry leaves – 10
11. Tamarind paste – 2 tsp
12. Oil – 2 tbsp
13. Salt – to taste.

Preparation:
Take a pan and heat with 2 tsp of oil.

Add urad dal, red chillies, coriander seeds, mustard seeds, cumin seeds and fenugreek and curry leaves.

Saute till they turn into golden yellow colour.

Remove from the pan and keep it aside.

In the same pan add 1 tsp oil and heat.

Add sliced onions and tomatoes.

Saute till the tomatoes become juicy.

Remove form the pan and keep it aside.

Allow it to cool for some time.

Then add the sautéed ingredients except onion and tomato in a mixer grinder.

Make a fine powder without adding any water.

Then add onion, tomato and tamarind paste to this.

Again grind it to a fine paste without adding any water.

Take another pan and add the remaining oil and heat.

Add mustard seeds.

When they start to crackle add the paste / chutney and salt.

Cook on low flame till the oil separates from the chutney.

Remove from heat and adjust salt.

Then transfer into serving bowl.

Serve with idly, dosa and plain white rice.


Urad dal chutney ingredients:
1. Urad dal - 1/2 cup
2. Onion - 1, finely sliced
3. Tomato - 1, finely chopped
4. Fresh ginger root - 2" piece
5. Tamarind - gooseberry size
6. Mustard seeds - 3/4 tsp
7. Cumin seeds - 3/4 tsp
8. Fenugreek seeds - 1/4 tsp
9. Dry red chillies - 4 or to taste
10. Coriander seeds - 1 tbsp
11. Oil - 1 tbsp
12. Salt - to taste

Ulundu thogayal preparation:
Take a pan and heat with 1/4 tbsp of oil.

Add mustard seeds, cumin seeds, fenugreek seeds, coriander seeds and red chillies.

Saute till they turn into nice golden yellow colour.

Remove from pan and keep aside.

Add 1/4 tbsp of oil in the same pan and heat.

Now add the urad dal and saute till they turn into light golde brown colour.

Constantly stir well. so that, they don't burn.Remove from heat and keep aside.

Finally add the remaining oil and heat.

Add sliced onions, chopped tomatoes, sliced ginger root and tamarind.

Saute till the onions become transparent and tomatoes become mushy.

Remove from heat and keep aside.

Allow them to cool for sometime.

First grind the sauteed mustard seeds, cumin seeds, fenugreek seeds, coriander seeds, red chillies and urd dal.

Make a coarse powder without adding any water.

Then add the sauteed onion and tomato mixture, salt and again grind to a coarse paste or your desired consistency.

Add water if required and check the salt.

Now your easy and tasty urad dhal chutney or dal pachadi is ready to serve.

This chutney goes well with plain white rice and ghee.

WHITE SAUCE

50g butter
1 1/2 tbs plain flour
2 tsp drained green peppercorns
2 cups (500ml) milk
Salt

To make sauce, melt butter in a small saucepan over a medium heat. Add flour and peppercorns. Cook for 1 minute, stirring constantly.
Gradually add milk, stirring until well combined. Cook for about 5 minutes, stirring often until sauce boils and thickens. Remove from heat.

MAKKAN PEDA

khova 1/4kg
maida 1/2kg
vanaspathi 100g
baking soda 10g
curd 1/4kg
sugar 2kg
cooking oil 1/2kg
cashews 100g
almonds 100g
grapes 100g
acroot 100g
melon seeds 1/4kg
cardamom 25g

make sugar syrup.
mix khova,maida,baking soda and curd and make into a dough
make small balls and flatten it.
stuff it with the assorted nut mixture and seal it.
round it up and again flatten it by hand and fry it on tawa on both sides.
put in the sugar syrup and allow to soak

ADIRASAM

2kg rice flour
3/4kg jaggery
10g cardamoms
ghee to fry

liquefy the jaggery over a heat source.
mix with rice flour.
pat into flat rounds with hand and fry in ghee.

Sweet soy and ginger fish

Ingredients (serves 4)
1/3 cup honey
1/4 cup reduced-salt soy sauce
2cm piece of ginger, peeled, grated
1 teaspoon sesame oil
8 small white fish fillets (such as snapper)
baby Asian salad greens, to serve
Method
Combine honey, soy, ginger and oil in a saucepan over medium heat. Cook, stirring, until marinade comes to the boil. Set aside to cool. Pour marinade into a ceramic dish.
Add fish to cooled marinade. Turn to coat. Cover. Refrigerate for 30 minutes.
Preheat a chargrill or barbecue on medium heat. Remove fish from marinade, reserving marinade. Cook fish, brushing with marinade, for 3 minutes each side or until cooked to your liking. Place onto plates. Serve with Asian salad greens.


Sweet soy and ginger fish

PEPPER VADAI (மிளகு வடை)

மிளகு வடை
உளுத்தம் பருப்பு -200g
மிளகு -1தேக்கரண்டி
உப்பு -1/2 1தேக்கரண்டி
சீரகம் -1/2 தேக்கரண்டி
அரிசி மாவு -1 கரண்டி
பருப்பை 1 மணி நேரம் ஊற வைத்து கெட்டியாக நறநறவென அரைத்து கடைசியில் மிளகு ,சீரகம் இவற்றை சேர்த்து சிறிது அரைத்து ஒரு பாத்திரத்தில் எடுத்து கொண்டு அரிசி மாவு ,ஒரு கரண்டி நெய் இவற்றை சேர்த்து நன்கு கலந்து கொண்டு ஒரு சுத்தமான ஈர துணியில் விரித்து அதில் வடையை மெல்லிதாக தட்டி காய்ந்த எண்ணையில் போட்டு பொறித்து எடுக்கவும்



PEPPER VADAI
urad dal - 200g
pepper - 1tsp
salt- 1/2 tsp
cumin-1/2 tsp
rice flour - 1 spoon

soak the dal for an hour
drain the water and grind it coarsely.
add pepper and cumin and grind.
take the batter in a vessel and add rice flour and 1spoon ghee and mix well.
spread a clean cloth and take some of the batter.
make round balls from the batter and pat it flat on the cloth with palm.
fry the flattened vadas in oil.

EGG PEPPER CURRY

egg 5
small onion 15
garlic 10
tomato 4
salt to taste
oil as needed
grated coconut 1/4 cup
sombu 2tsp
cashew 10

finely chop onion garlic and tomatoes
grind coconut, sombu,pepper,cashews
boil eggs and pierce well with a fork or something sharp
or cut it in 1/2
heat oil in a kadai and saute mustard and pattai
add onion and garlic and saute for 2 more minutes
when the onion has sauted well add tomatoes and saute
add the coconut mixture and then add the eggs and salt
and mix well.

OATMEAL COOKIES

butter 1/2cup
honey 1/2cup
baking powder 1tsp
oatmeal 1 1/4cup
whole wheat flour 1 1/4cup
milk 3tbsp
salt 1/4tsp
cinnamon powder 1/2tsp
raisins 1/2 cup

mix butter,honey and milk
add in the cinnamon powder and salt
combine baking powder and flour and gradually add to the butter and honey mixture
drop by a rounded tablespoon onto a well greased baking tray and flatten with a fork dipped in cold water
bake in a pre heated oven at 180 degrees celsius or 350 degreee fahrenheit for 8-10mins or until golden brown

VEGETABLE CUTLETS

boil and mash 50g carrot,100g potatoes and 50g cabbage
add 100g gram flour and salt and make small balls with the mixture
fry these balls in oil and keep aside
in a kadai heat some oil and add 1onion finely chopped,4 green chillies,1tsp lime juice,1/4tsp pepper powder,1/4tsp coriander powder,1/4tsp turmeric powder and saute them.
add the vegetable balls and toss well
garnish with coriander leaves and serve

POTATO PAKORA(SENNA PAKORA)

2medium sized potatoes,
onions and green chillies
1tsp anardana powder
oil to fry the pakoras
4-5tbsp gram flour
a pinch of sodium bicarbonate
chopped coriander leaves
salt to taste
peel the potatoes and onions and chop them into very tiny pcs
chop the green chillies and mix
add the rest of the ingredients and
2-3tbsp of water and mix well to form a batter
which should be dry and not watery at all
divide into large portions and heat the oil and fry the big sized pakoras
drain and remove the excess oil
allow these pakoras to cool and then break them into small pcs
reheat the oil and fry these small pakoras on a low to medium flame till the pakoras are crispy and golden brown
serve hot with mint and coriander chutney

CRAB ROAST

clean the crab.
rub all parts of the crab with masala that has more pepper in it.
allow it to marinate and then steam it.
more pepper reduces the raw smell of the crab.
fry the crab pieces in oil.

(கடல் நண்டை சுத்தம் செய்து
மிளகு அதிகமாய் சேர்த்த மசாலா கலவையை
நண்டின் அனைத்து பகுதியுலும் பூசி
ஊற வைத்து வேக வைக்கவும் .
மிளகு பொடி அதிகமாக இருந்தால்
தான் கவிச்சை வராது .
அப்பளம் மாதிரி பொரித்தால் போதும் )

CRAB CURRY

crab curry

medium size crab 10 nos
brinjal(chopped) 1/4kg
green chilli 5
onion 3
tomato 4
ginger,garlic paste 3tsp
pattai,kraambu,sombu-3tsp
coconut milk of half coconut
turmeric powder 1/2tsp
chilli powder 3tsp
oil for sauting 100g
curry leaves and coriander leaves.
coriander seeds,pepper,dry chilli powder 2tsp
salt and water as needed

remove the shell and clean the crabs
heat oil in a kadai and saute pattai,kraambu,sombu powders
when it crackles, addd onion and fry till brown.
add ginger garlic and chilli pastes and mix well.
next add turmeric powder tomato,curry leaves and coriander
leaves and saute well.
when this mixture is cooked,add the cleaned crabs
and also the brinjals,coriander seeds,pepper.cry chilli powder
and stir well.
after some time add chilli powder and salt and
1tumbler of water and cover with lid.
after few minutes when the water has reduced add the coconut milk
when it starts boiling remove from fire
optionally can squeeze lime juice and mix the curry
serve with rice

POOSANI THUVAYAL(PUMPKIN)

pumpkin 1 pc,
urad dhal 1/4 cup
long chilli 4 or 5
salt, oil as needed
asafoetida, tamarind a little

cut the pumpkin slice into small pcs and saute till it is dehydrated,
roast the urad dal and chilli till golden brown.
when cool add salt and tamarind extract and asafoetida and pumpkin pcs and saute well and grind coarsely.

tip:
pumpkin helps to reduce body fat

PEERKANGAAI THUVAYAL

peerkangai 1/4kg
tamarind a little
salt as needed
mustard 1sp
asafoetida a little
kadala paruppu 1sp
urad dal 1sp
dry chilli 6
oil 1/4cup
chopped coriander 1/2 cup

peel the skin and dice the vegetable
heat oil in kadai and temper mustard,asafoetida, urad dal and when its golden brown drain off from oil and keep
in the same oil fry the dry chillies
add little more oil and fry the vegetable pcs
grind the fried vegetable,salt,tamarind,dry chillies together.
add the roasted dhal items one by one and grind
serve with rice

KAARA CHUTNEY

kaara chutney

coconut 1
dry chilli 8 or 10
big onion 1
lime extract 1tbsp
salt as needed
grind all ingredients