Chinese Chutney

Shezwan sauce (Red chilly sauce)

Indo – Chinese based dish, Shezwan sauce is used in many dishes such as chilly chicken, Shezwan fried rice, etc.
This is a famous street food in India.


Dried red chillies ( 50 gms)

Cooking oil (2 tbsp)

Ginger (1/2 inch, chopped)

Garlic (9 cloves, chopped)

Tomato sauce (50 gms)

Water (enough to immerse the dried red chillies)

In a pot, add dried red chillies, water and boil it for 20 minutes.

Bring it to a room temperature and drain away the water.

Grind the cooked red chillies to form a coarse paste.

The Chilly paste is now ready. Keep it aside.

Heat a pan, add oil.

Add ginger & garlic and saute till the garlic turns light golden in color.

Add Chilly paste (2 tbsp) into it and saute for 3 minutes.

Add tomato sauce and saute for 1 minute.

Shezwan Sauce or Red chilly sauce is now ready.

It can be used in Indo – Chinese dishes such as Shezwan fried rice, Gobi Manchurian, Chilly chicken, etc.




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Tamarind Chutney (Imli ki Chutney)

Tamarind chutney is used for making all chaat dishes (Indian Starters) such as Papdi chaat, dahi papdi chaat, Palak chaat, Dahi Bhalla, etc. This video demonstrates how to make Tamarind chutney.


  • Tamarind (100 gms, soaked in water)
  • Water (enough to immerse tamarind)
  • Dried ginger (2, chopped). If dried ginger is not available, use fresh ginger and double the quantity.
  • Jaggery (100 gms)
  • Chilly powder (1 tbsp)
  • Asafoetida powder (1/2 tsp)
  • Coriander seeds (1 tbsp)


  1. In a vessel, add tamarind, water, dried ginger, jaggery, chilly powder, asafoetida powder, coriander seeds, mix well & bring it to boil.
  2. Slow the flame and cook it for 15 minutes or till the gravy gets thick in consistency.
  3. Strain the liquid i a bowl with a  strainer and extract all the flavor into it.
  4. The thick gravy is left in the bowl is the tamarind chutney.
  5. Tamarind chutney is formed and can be stored in the refrigerator upto a week.

Tamarind chutney is used for making all chaat dishes such as Papdi chaat, dahi papdi chaat, Palak chaat, Dahi Bhalla, etc.


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Idli fry

Idli fry is very easy to make recipe with idlis, a wonderful tea time snack.


  • 4 leftover idli. Fresh will not work as it needs to be firm to fry.
  • Oil ( enough to deep fry)
  • Mustard seed (1 tsp)
  • Powder chutney ( 2 tbsp) . Click for recipe


  1. Cut the left over idli into dice. watch the recipe for idli .
  1. Deep fry in medium hot oil till golden brown in a slow flame for 20 minutes.
  2. In another pan add a teaspoon of oil. When hot add a teaspoon of mustard seed. Allow it to crackle and then add 2 table spoon of powder chutney.
  3. Add in the fried idly and mix.
  4. Serve hot with coconut chutney.

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Onion Chutney for Idli & Dosa

This is another form of making onion chutney, a wonderful dip with idli & dosa


  • oil(3 tbsp)
  • Onion(5, long chopped)
  • Salt as per taste
  • Red Chilly powder(1/2 tsp)
  • Tamarind (lime size)


  1. Heat oil in a wok.
  2. Add onion and saute till it turns light golden brown in color.
  3. Add salt as per taste. Add red chilly powder, tamarind & saute for 1 min.
  4. Switch off the flame and cool the mixture.
  5. Blend the mixture in a blender to form a smooth chutney paste.

Onion chutney is now ready to be served with idli & dosa.

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How to make Idli & Dosa

Idli and Dosa a the popular South Indian breakfast dishes.



For making Idli

  1. In an Idli cooker or steamer, pour the batter as show in the video demonstration.
  2. Steam it for about 5-7 minutes.
  3. Prick the idli with a stick to check if the inner part of idli is cooked well.
  4. Switch off the flame and allow the idli to cool.
  5. Scoope the idli with a spoon on a plate.
  6. Serve it hot with powdered chutney or other chuteny.

For making Dosa 

  1. Heat oil in a pan and add 2 large spoons of Idli dosa batter.
  2. Spread it over the pan to form a pancake shape.
  3. When one side starts to leave the pan, turn the other side and cook the dosa.
  4. Serve hot dosa with onion chuteny or other chutney 


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Ginger Chutney




  • Ginger roots (2, skin removed)
  • Split black gram dal/urad dal (1 tbsp)
  • Bengal gram/Channa dal (1 tbsp)
  • Green chilly (1)
  • Dried red chilly (2)
  • Tamarind (lime size)
  • Jaggery (Grated)
  • Salt as per taste
  • Oil (2 tbsp)

For tampering :

  • Mustard seeds (1/2 tsp)
  • Fresh curry leaves (few)
  • Oil (1 tsp)


  1. Heat oil in a pan and add split gram dal/urad dal, bengal gram/channa dal and saute till it turns golden brown.
  2. Add red chilly, green chilly and saute.
  3. Add the ginger and saute till it changes color.
  4. Switch off the flame and add the jaggery, tamarind, salt and mix well.
  5. Grind it in a grinder and make a coarse paste.
  6. In a pan, heat oil, add mustard seeds.
  7. Once mustard seeds splutter, add curry leaves and saute.
  8. Add the ginger paste in the tampering and mix well.

Ginger chutney is ready to be served as a complement with snacks like idli, dosa, addai, etc.

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Curry vepala podi (Curry leaves Chutney powder)

Curry vepela podi is an authentic South Indian recipe. The dominated aromatic  flavor of this recipe is the curry leaf. This recipe is a powdered chutney made of curry leaves.



  1. Curry leaves (1 cup)
  2. Red chilly (5)
  3. Bengal gram dal/channa dal
  4. Coriander seeds (3 tsp)
  5. Salt as per taste
  6. Black gram dal/urad dal (2 tsp)
  7. Cumin seeds (1 tsp)


  1. Heat a frying pan, add urad dal, channa dal and roast it in a slow flame for 30-40 seconds.
  2. Add red chillies and roast again.
  3. Add coirander seeds and cumin seeds and roast.
  4. Once the aroma of the spice spread and channa dal turns golden brown, switch off the flame and keep the mixute aside.
  5. Heat the same pan add the curry leaves and roast them in a slow flame till the curry leaves turns crispy.
  6. Once the leaves turn crispy, swith off the flame and add the leaves to the spice mixute.
  7. Add the mixture and salt in a grinder and powder them.

Curry leaves podi is ready to be served with ghee along with steamed rice, idli or dosa.

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