Shallots Chutney for Idlis/ Dosas | No Coconut Chutney

Looking for a simple, no coconut chutney ? Then here is a quick one with minimal ingredients. This chutney has no pottukadala and is really thick. Add boiled water to adjust consistency.  This works perfect with idlis and dosas or even uthappam. Check it out !!

Preparation time ~ 10 minutes

Cooking time ~ 5 minutes

Serves ~ 4-5

Author ~ Julie

Ingredients

urad dal  1.5 tbsp

dry red chillies, 3 broken 

shallots 1/2 cup

garlic cloves 2-3 

curry leaves 1 sprig

salt to taste

tamarind 1 small amla size

coconut oil 2 tbsps

to temper

coconut oil 2 tsp

dry red chillies 1 broken

curry leaves, a sprig 

mustard seeds 1/2 tsp

Watch on YouTube -

Method

• Heat a pan and add oil. Add the urad dal and sauté until lightly browned. Add the red dry chillies and sauté. 
• Add the shallots, curry leaves and garlic cloves. Sauté until shallots turn translucent.
• Add salt and tamarind. Mix well and switch off the flame. Leave to cool slightly.
• Transfer to a blender jar and add 1/4 cup water. Grind to a smooth paste. 
• Pour this in a bowl and add 1/4 cup water. Mix until there are no lumps.
• Finally, pour oil in a pan to temper. Splutter mustard seeds, dry red chillies and curry leaves. Switch off the flame and pour over the chutney.
• Serve warm with idlis/ dosas. 

NOTES

* I have used Beydegi chillies, so used only 3. Depeneding on the type of chillies, alter the number. 

* The colour of the chutney comes from the chillies used.

Condensed milk buns

Bakes have taken a side seat since long, as I don't get enough time these days. But I love baking and so whenever there is something new to try, I would definitely make a point to try. This is one such bake recipe that I loved for the soft, fluffy nature. They are so soft, pillowy that you just totally enjoy the bite. The ingredients are easy to combine, and they are ready very soon. Check it out !!

Preparation time ~ 10 minutes

Baking time ~ 20–25 minutes

Serves ~ 8 buns

Author ~ Julie

Ingredients

All-purpose flour (maida) 2 cups 

Instant dry yeast 2 tsp

Unsalted Butter, softened 1/3 cup

Condensed milk 1/4 cup

Granulated Sugar 1.5 tbsp

Egg 1

Salt 1/2 tsp

Milk 1/2 cup

for brushing

Condensed milk 1/4 cup

Unsalted Butter, softened 3 tbsps

 

Watch on YouTube -

Method

• In a bowl, add the milk, condensed milk, egg and granulated sugar, yeast and mix. To this add the all-purpose flour(maida) and salt. Give a mix.
• The dough may be sticky, transfer to a baking mat or clean counter top and knead. Add the softened butter and knead for 8–10 minutes until the gluten sets. Check using the windowpane test. Pinch out a small portion and stretch the dough until thin. The light must pass through this layer but shouldn't tear is an indication that gluten has set in. At this point, transfer the dough to an oiled bowl.Cover and leave to rise for 1–2 hours.
• Once the dough is risen, punch out the air from the dough and make 8 equal sized balls. Shape and place on an oiled tray. Cover and leave for 45 minutes for the second rise.
• In the meantime, mash the butter for brushing Add condensed milk and mix without lumps. Keep aside.
• Pre heat oven to 350 degrees F or 180 degrees C for 10 minutes. 
• Brush the prepared buns liberally with the condensed milk mix and reserve the rest for final brush after bake. 
• Place and bake in the oven for 20–25 minutes. Mine was done at 20 minutes. Finally, brush the condensed milk mix. Cool on a wire rack in the tray for 10 minutes and then remove the buns out of the tray.
• Enjoy just like that or drizzle an extra dash of condensed milk and give a try.

NOTES

* You can make a single loaf of bread too in the bread tray if you don't want to shape it like buns.

* This is a mildly sweet soft fluffy buns, you can drizzle extra condensed  milk if you like it sweet.