This apple chutney flavoured with butter and star anise is perfect as a dip, a spread and an ideal addition to your grazing plate for parties

Not every kitchen experiment is a success. But it isn’t necessary that the ‘not success’ dish is unpalatable. In fact, some of these end up being delightful, tasty surprises, like this apple chutney.

Inspired by a friend’s superwoman-like ability to make relishes, I’d set out to make an apple relish but with the wrong core ingredient – the apples I’d picked (or rather, found piled on the fruit tray) had a strange texture. Rather than being crisp and crunchy, they were of a soft, brittle variety that started to crumble when peeled. But hey, no one called me a quitter! I forged ahead, determined to make something out of the apples I’d peeled to the tune of Kishore Kumar’s ‘Mere saamne wali khidki mein’ – please note, tunes are important during the act of peeling because ‘good mood is important to make ‘good food’!

The mini mound of roughly chopped apples ready to be dealt with, I reached for butter, because darlings, irrespective of what it does to your arteries and your hips, it makes the world right. In went all the goodies into the pan and with a little bit of this and that thrown in, I had this apple chutney which eventually got a huge thumbs up from the parents. It has now been made twice, is being used to slather on butter-toasted sourdoughs sprinkled with sumac powder or smoked cheese shavings. It is also being used generously on rotis and parathas to make rolls for the instant hunger moments.

NOTE: If you aren’t in a rush, then let the apple chutney rest for a day. It tastes so much more deliciouser the next day.

Give it a shot and stick around for when I get the apple relish right! Until then, happy cooking.

Do let me know if you try this recipe! Leave a comment and don’t forget to tag me on Instagram at from.the.corner.table and hashtag it #fromthecornertable. I’d love to see it

For regular updates on recipes, recommendations on things to read and watch and ramblings that make sense, subscribe to the newsletter – you’ll find the form in the sidebar if viewing on a screen and at the bottom if viewing on the phone. Since spamming or flooding your inbox is a huge no for me, these newsletters go out only when I’ve put up a new post or sometimes, once in a month only.

This apple chutney flavoured with butter and star anise is perfect as a dip, a spread and an ideal addition to your grazing plate for parties

Not every kitchen experiment is a success. But it isn’t necessary that the ‘not success’ dish is unpalatable. In fact, some of these end up being delightful, tasty surprises, like this apple chutney.

Inspired by a friend’s superwoman-like ability to make relishes, I’d set out to make an apple relish but with the wrong core ingredient – the apples I’d picked (or rather, found piled on the fruit tray) had a strange texture. Rather than being crisp and crunchy, they were of a soft, brittle variety that started to crumble when peeled. But hey, no one called me a quitter! I forged ahead, determined to make something out of the apples I’d peeled to the tune of Kishore Kumar’s ‘Mere saamne wali khidki mein’ – please note, tunes are important during the act of peeling because ‘good mood is important to make ‘good food’!

The mini mound of roughly chopped apples ready to be dealt with, I reached for butter, because darlings, irrespective of what it does to your arteries and your hips, it makes the world right. In went all the goodies into the pan and with a little bit of this and that thrown in, I had this apple chutney which eventually got a huge thumbs up from the parents. It has now been made twice, is being used to slather on butter-toasted sourdoughs sprinkled with sumac powder or smoked cheese shavings. It is also being used generously on rotis and parathas to make rolls for the instant hunger moments.

NOTE: If you aren’t in a rush, then let the apple chutney rest for a day. It tastes so much more deliciouser the next day.

Give it a shot and stick around for when I get the apple relish right! Until then, happy cooking.

Do let me know if you try this recipe! Leave a comment and don’t forget to tag me on Instagram at from.the.corner.table and hashtag it #fromthecornertable. I’d love to see it

For regular updates on recipes, recommendations on things to read and watch and ramblings that make sense, subscribe to the newsletter – you’ll find the form in the sidebar if viewing on a screen and at the bottom if viewing on the phone. Since spamming or flooding your inbox is a huge no for me, these newsletters go out only when I’ve put up a new post or sometimes, once in a month only.

Assam soft rice or Kumol saul is instant soft rice that requires no cooking. Kumol saul is a glutinous rice found in Assam which is pre cooked and sun dried. It is also known as magic rice as it can be prepared in minutes by just soaking in water. Kumol saul is mostly served with boiled milk or curd , banana and jaggery. Although it's a breakfast recipe but kumol saul jolpan is also served to

Today, I am going to share a South Indian breakfast menu Idea or Pongal breakfast Menu idea. After a break of 1 and 1/4 years from blogging, I am sharing a Pongal-relevant post that is close to my heart. Pongal Festival In South India, on Pongal day, which falls in mid-January, i.e., on the first...

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Kande Pohe is a very delicious and super healthy Maharashtrian breakfast. It is a wholesome meal in itself and is highly nutritious.

how to make idli batter at home ?

Idli batter is prepared with idli rice and urad dal. In south India, vegetarian recipes index without idli dosa with sambar is incomplete. Idli recipe and dosa recipe has very important place in South India . IR 20 rice variety or vellaikar rice are best rice for idli. soft idli recipe goes well with coconut chutney, sambar, Kara chutney and tomato chutney

Idli ingredients:

• Idly rice (vellaikar rice) – 1 kilogram
• Ponni rice – ½ kilogram
• Black Urad dal – 175 gram
• White urad dal – 75 gram
• Fenugreek seeds – 2 spoons
• Water to soak and grind idly batter

Steps to grinding idli batter/ making batter :

• To Begin soak idli rice in a bowl for minimum 4 hours
• Soak white and black urad dal separately for 4 hours (add fenugreeks seeds in last 15 minutes).
• After 4 hours, wash white urad dal two times and keep it aside.
• Mean while take a black urad dal then remove black part of the urad dal and keep it a side.
• Now put both urad dal in to grinder (table top grinder is best grinder for dosa batter preparation), and then grind up to 20 to 30 minutes till urad dal become fluffy.
• At middle interval add ice cubes instead of water in urad dal, it will increase quantity of urad dal and reduce grinding heat.
• Take a idli batter container and pour urad dal batter, and then pour washed rice in grinder and grind up to light semi coarse consistency by adding little amount of water(should not add too much water. consistency should be light thick).
• Next mix urad dal batter and rice batter with required salt and ferment up to minimum 10 hours.
• Once fermentation completed mix again and well and keep it a side.
• The perfect batter is ready to make soft and spongy idllies.
• idli batter proportion : vellaikar rice 1 Kg + Ponni rice 500 gram : Black urad dal 175 Gram + White urad dal 75 Gram.

Tips:

• idli sambar recipe with chutney is very popular Indian break fast recipe
• Are idli and dosa batter same :To make dosa batter recipe add little amount of water and make dosa. (Don’t add too much water; it will be semi flowing consistency)
• If you want dosa very crispy means add 1:1 ratio of ponni rice and ration rice.
• Otherwise you can also use aval (Flattened rice) for making dosa as crispy. (Probably 1 cup of aval)
• some people preparing idli dosa batter recipe with mixie

Frequently asked questions:

• how long should idli batter ferment: The dough prepared for making idli rises when kept overnight because of the production of carbon dioxide gas in it. This gas is produced as a byproduct of process of fermentation (anaerobic respiration/respiration in absence of oxygen) in batter of black lentils or rice which is used to cook idli.
• what to do if idli batter is not fermented: You can leave it for couple more hours in the open. Mix the batter and leave it in a warm place.
• visit to know learn how to Mini Sambar Idly recipe
• Visit for idly maavu recipe in tamil=> idli batter preparation in tamil

The post Idli batter, How to make idli batter recipe, idli batter for soft idli appeared first on Famous Indian Recipes.

This apple chutney flavoured with butter and star anise is perfect as a dip, a spread and an ideal addition to your grazing plate for parties Not every kitchen experiment is a success. But it isn’t necessary that the ‘not success’ dish is unpalatable. In fact, some of these end up being delightful, tasty surprises, like this apple chutney. Inspired…