Veg Manchow Soup Recipe | How to make Vegetable Manchow Soup [Video]

Veg Manchow Soup Recipe with step by step video instructions. Veg Manchow Soup is a popular Indian-Chinese soup that is hot and sour and topped with crispy noodles. Vegetable Manchow soup is spicy and sour and full of vegetables like carrots, capsicum, beans, and cabbage. 

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Happy New Year Guys!! 

This is my first recipe of 2021 and I am really excited to share it with you guys, coz, it is kinda my favorite soup. If Manchow soup is on the menu, you can be assured I am going to order it. I remember a lot of my college days, just chugging on this soup for dinner followed by different main courses, but the soup was always the Veg Manchow. 

What is Manchow Soup?

Manchow Soup is a hot and spicy soup that falls into the category of Indian-Chinese cuisine. Manchow Soup is usually made by boiling finely chopped vegetables such as cabbage, capsicum, carrots in water or broth and then flavoring the soup with soy sauce and garlic. The soup is thickened using cornflour or flour. Manchow Soup is always topped with crispy deep-fried noodles, and it is this that sets it apart from the Hot and Sour soup, which has almost the same base. Manchow Soup is made with chicken too.

Making the Veg Manchow Soup...

Unlike soups that need hours of simmering, this one is almost an instant soup. Vegetables used here are very quick cooking and are generally chopped really fine so they cook even quicker. We have used carrots, beans, cabbage, spring onions and capsicum. You can add Tofu or Mushrooms too for added flavor.

To build the base of the soup, ginger garlic and green chillies are sauteed in oil before adding the other vegetables and frying. Soy sauce and water is added and the soup is simmered until the vegetables reach the desired texture. The vegetables should have a crunch or bite in them, they should not be completely cooked. Then a slurry of cornflour or maida (all purpose flour) is added to thicken the soup. The soup is topped with crispy noodles just before serving.

We made the crispy noodles at home too, but you can use store bought crispy noodles too. To make the crispy noodles, we boiled hakka noodles and then deep fried them. You can use any noodles you have available at home, like instant noodles or spaghetti to make the crispy noodles.

Always make extra crispy noodles, they taste so great!!!

If you made this recipe, let me know! Leave a comment here or on Facebook,  tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo @oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are up to.

If you like this recipe, do not forget to share it with your friends and family! 

You can follow One Teaspoon Of Life on Facebook, Twitter, Instagram, Pinterest or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email

Video Recipe

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Veg Manchow Soup Recipe | How to make Vegetable Manchow Soup

Veg Manchow Soup is a popular Indian-Chinese soup that is hot and sour and topped with crispy noodles.

Recipe Type:  Soup
Cuisine:            Indian-Chinese
Prep Time:     15 minutes
Cook time:     60 minutes
Total time:     1 Hour 15 Mins
Yield:                Serves 2-3

Author:                Anupama

Ingredients:

For the crispy noodles:

0.5 Packet Hakka Noodles
Oil to fry
Water as required

For the soup:

1 Tbsp Ginger, grated
1-2 Green Chillies, finely chopped
1 Tbsp Garlic, finely chopped
1 cup Spring Onions, chopped
1 cup Cabbage, finely shredded
8-10 Beans, finely chopped
1 Carrot, finely chopped
0.5 Capsicum, chopped
2-3 Tbsp Soy Sauce
1 tsp White Vinegar (Optional)
2 Tbsp All Purpose Flour or Cornflour
1 Litre Water or vegetable broth
2-3 Tbsp Oil
Pepper to taste
Salt to taste

Method:

To make the crispy noodles:

1. Bring a large pot of water to boil and add in the noodles. Boil until the noodles are just cooked, do not overcook the noodles.
2. Drain the noodles and rinse them. Keep it aside for 5-10 minutes to drain completely.
3. Heat oil in a kadhai for deep frying.
4. Add the noodles in batches to the oil and fry until golden and crispy. Keep aside until serving.

To make the Soup:

5. Heat Oil in large kadhai or wok and add in the ginger, garlic and green chillies. Saute until fragrant.
6. Add the spring onions and saute until slightly softened.
7. Add the shredded cabbage, finely chopped beans and carrots and fry until the vegetables are slightly soft.
8. Add the chopped capsicum and saute for 1 minute.
9. Add the soy sauce, pepper and vinegar (if using) and mix well. Then add the water or vegetable broth and boil for 5-6 minutes.
10. Adjust the salt, pepper and/or the soy sauce and vinegar to taste. You can also add chilli sauce if you want it spicier.
11. Take the flour (maida or cornflour) in a small bowl and add a few tablespoons of water and mix well to remove any lumps.
12. Add the slurry to the soup and boil until the soup thickens.
13. Serve the soup hot and top with the crispy noodles while serving.

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Vegan Laksa

Miso Noodle Soup

Mushroom Leek Soup

Read more ...

Bangarpet Pani Puri Recipe | Bangarpet Chats Recipe | How to make clear pani puri [Video]

Bangarpet Pani Puri Recipe with step by step video instructions. Bangarpet is a small town on the outskirts of Bangalore that is famous for its spicy pani puri which is transparent or clear. Bangarpet Pani Puri is a pani puri stuffed with boiled green peas and filled with a clear spicy and sour pani.

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To be honest, we are nuts over Pani Puri in this house. We can eat it for lunch / dinner and wipe off a hundred in one sitting together. And we are hard core, no meetha pani (sweet water) people. 

My love for Pani Puri probably comes from my dad. Seeing him eat puri upon puri obviously tempted me to try some and I was hooked. Imagine marrying a guy who loves Pani Puri even more than I do. As I said, nuts!

Before moving to Bangalore, I only knew of one Pani Puri, the regular pudina pani one. You can check out that recipe here. It's a classic and definitely the ultimate favorite.

But in Bangalore, I saw several "Bangarpet Chat" shops that seemed to serve a different variety. 

What is Bangarpet Pani Puri?

Bangarpet is a town on the outskirts of Bangalore that is famous for it's unique pani puri. The Pani, unlike all others, is clear or transparent and is very very hot / spicy. It almost tricks you into thinking it is plain water and then the spice hits you right up your nose. It is an experience you must have if you ever spot a Bangarpet Chat shop. 

I attempted this several times and have now almost settled on a recipe that tastes similar to the one sold near our house, but with heat levels that we can tolerate without having a heartburn. 

The shop near my house does a Sunday special, something you can attempt once you have the base recipe mastered. They add fruit squashes and vegetable soups to the pani and have flavored panis like grape, pineapple and tomato. Definitely worth a try, but the original is the best, as always.

How is the Pani clear / transparent?

This is really the question isn't it? The simple answer is citric acid and seeping rather than grinding.

Also, sometimes, alum.

I avoid ingredients I have no idea about, so alum was out in my case. It left my pani with a very slight beige tinge, that I could live with. When served in individual quantities, that tinge isn't visible, so all's well here.

The making of the pani begins by lightly pounding ginger, garlic, cinnamon, clove and green chillies and letting them seep for a few hours or overnight in hot water. You can also tie this in a muslin cloth pouch for a better color, or rather, less color. Citric acid crystals are added for acidity instead of lemon juice or tamarind. This ensures the water is clear. 

I added chopped coriander too, you can skip it, it doesn't alter the taste too much. 

The water is sieved and the solids are kept aside. Adjust the salt and/or sourness and your Bangarpet Pani is ready.

The solids that we had seeped are ground and used to make the green peas stuffing for the puris. You can also use it in any curry.

If you made this recipe, let me know! Leave a comment here or on Facebook,  tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo @oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are up to.

If you like this recipe, do not forget to share it with your friends and family! 

You can follow One Teaspoon Of Life on Facebook, Twitter, Instagram, Pinterest or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email

Video Recipe

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Bangarpet Pani Puri Recipe | Bangarpet Chats Recipe | How to make clear pani puri

Bangarpet Pani Puri is a famous pani puri from the small town of Bangarpet near Bangalore. The pani is super spicy and clear and the puris are stuffed with green peas.

Recipe Type:  Snacks
Cuisine:            Karnataka
Prep Time:     8 hours
Cook time:     30 minutes
Total time:     8 hours 30 minutes
Yield:                Makes 100 Pani Puris

Author:              Anupama

Ingredients:

For the clear Pani:

2 Cloves
1" Cinnamon
2-3 Green Chillies
2 Tbsp Ginger, chopped
10-12 Garlic cloves
1 tsp Citric Acid crystals
0.5 tsp Black Salt
1 litre hot Water
Salt to taste

For the green peas filling:

1 cup dried Green peas
Salt to taste

To assemble the Pani Puri:

100 Puris
1 large Carrot, grated
1 large Onion, finely chopped
2 Tbsp Coriander leaves, finely chopped
1 cup Sev (Optional)

Method:

1. Wash and soak the dried green peas in water overnight.
2. Coarsely pound the ginger, garlic and green chillies together.
3. Take 1 litre of hot water in a steel tumbler and add the pounded mixture, black salt and citric acid crystals.
4. Keep the water aside for 2 hours at room temperature or in the fridge overnight, allowing the flavors to seep into the water.
5. Next morning, pressure cook the soaked green peas with 1 tsp of salt.
6. Sieve the pani and keep the ginger-garlic-green chilli mixture aside to use later.
7. Add salt to the pani as per taste. If you want the pani to be sourer, add more citric acid crystals.
8. Blend the ginger-garlic-green chillies into a smooth paste.
9. Heat a pan and add a few spoonfuls of the blended paste and then add the boiled green peas along with 1 cup water used for boiling it and salt.
10. Mash lightly and cook until the water evaporates. Allow to cool to room temperature.
11. Mix together the grated carrot, chopped onions and coriander leaves before assembling.
12. To assemble the pani puri, lightly poke a hole in the puri and stuff it with the green peas, carrot-onion mix, sev and fill with pani just before eating.

If you liked this, you may also like:

Pani Puri

Tomato Puri

Masala Puri

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Kadhai Mushroom Recipe [Video]

Kadhai Mushroom Recipe with step by step video instructions. Kadhai Mushroom is a spicy vegan curry made with mushrooms, capsicum and onions in a tomato based gravy. Kadhai Mushroom can be made either into a dry/semi-dry curry or into a curry with gravy. Kadhai Mushroom is vegan, gluten free and fits a plant based diet.

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I love Mushrooms. It is the meat for vegetarians with loads of umami in it. There is seriously no other veggie that provides that elusive 5th taste that our beloved MasterChef Australia judges talk about.
Btw, are you watching the 12th season? The back to win series with the new jury? I'm completely hooked on.

What is Kadhai Mushroom?

Kadhai is literal terms is an Indian wok or the little vessel you see in my photos. That is a kadhai. So Kadhai Mushroom just translates literally to mushroom cooked in a wok. But as a dish, it is so much more than just that.

Kadhai Mushroom is a spicy melee of mushrooms, capsicum and onions simmered in a freshly ground masala that is so fragrant and a bit of tomato puree for that tartness and body for the curry.

This is probably one of the only curries where I don't substitute the masala with my Garam Masala. It just doesn't taste the same. The fresh masala adds so much flavor that it is almost a sin to substitute it with any store bough mixed spice powder. So I highly recommend making your own spice blend, just for this, and maybe then using it for myriad other curries. 

Kadhai Mushroom can either be a dry or a semi dry curry or it can be a curry with gravy. Every restaurant serves it differently and so can you.

The details...

Kadhai Mushroom is probably one of the easiest curries to make. To make Kadhai Mushroom, toast the whole spices - coriander seeds, cumin seeds, green cardamom, black cardamom, bay leaf, cloves and pepper. Toasting on low heat makes the spices release their oils and makes them more fragrant. Toast the dry red chillies, if using. This can be substituted with red chilli powder or with paprika without affecting the flavor and there is no need to toast it either. Once everything has cooled, make a quick powder.

Next, saute the mushrooms and keep them aside until later. If you don't have the time to do this, just toss them into the curry later and allow them to cook in the masala.

The onions and capsicum are cut into large chunks. This is meant to be a chunky curry. They are sauteed along with ginger garlic paste until they are cooked slightly. Do not overcook the capsicum, it is meant to retain the crunchiness.

Then the tomato puree, turmeric, salt and masala is added along with desired amount of water and the curry is simmered for a few minutes. The mushrooms are added at the end and given a quick stir.

The kasuri methi or dried fenugreek leaves provide an additional salty bitter fragrance that goes superbly with the curry.

Kadhai Mushroom can be served as a side with roti or naan bread or even with rice.

If you made this recipe, let me know! Leave a comment here or on Facebook,  tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo @oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are up to.

If you like this recipe, do not forget to share it with your friends and family! 

You can follow One Teaspoon Of Life on Facebook, Twitter, Instagram, Pinterest or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email

Video Recipe

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Kadhai Mushroom Recipe

Kadhai Mushroom is a spicy vegan curry made with mushrooms, capsicum and onions in a tomato-based gravy. Kadhai Mushroom can be made either into a dry or semi-dry curry or into a curry with gravy. Kadhai Mushroom is vegan, gluten free and fits a plant based diet.

Recipe Type:  Curry
Cuisine:            North Indian
Prep Time:     10 minutes
Cook time:     30 minutes
Total time:     40 minutes
Yield:                Serves 2

Author:                Anupama

Ingredients:

200gms Mushrooms
1 Capsicum
1 Onion
1 cup Tomato Puree
1 Tbsp crushed Ginger-Garlic
1 Tbsp Coriander Seeds
1 tsp Cumin seeds
3-4 dry Red Chillies or 1-2 tsp Red Chilli Powder
0.5 tsp Black Pepper
2 Green Cardamom
2 Cloves
1 Black Cardamom
2 Bay leaves
0.5 tsp Turmeric Powder
1 Tbsp Kasuri Methi
4 Tbsp Oil
Salt to taste
Water as required

Method:

1. In a kadhai or pan, dry roast the coriander seeds, cumin seeds, green cardamom, black cardamom, 1 bay leaf, cloves, dry red chillies and black pepper for 1-2 minutes until fragrant. Remove from heat and allow to cool. Once cool, grind to a fine powder.
2. Cut the onions into petals and chop the capsicum into large chunks. Halve the mushrooms.
3. In the same kadhai heat 1-2 Tbsp oil and saute the halved mushrooms until cooked. Remove from heat and keep aside.
4. Add the remaining oil and add the onions, crushed ginger garlic and 1 bay leaf and saute until the onions are slightly soft.
5. Add the capsicum and fry until the capsicum is slightly browned.
6. Add the tomato puree, turmeric powder, ground masala, red chilli powder if using, salt and saute on low heat for 2-3 minutes.
7. Add water as desired, and simmer for 4-5 minutes on medium heat.
8. Add the mushroom and mix well.
9. Top with kasuri methi and mix well.
10. Serve hot with roti and rice.

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Lahsuni Methi Mushroom

Mushroom Cafreal

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Paneer Tikka Recipe | How to make Paneer Tikka [Video]

Paneer Tikka Recipe with step by step photo and video instructions. Paneer Tikka is a popular North Indian appetizer made by marinating cubes of paneer and fresh vegetables in yogurt and spices and then grilling them either in the oven or on a pan. Paneer Tikka tastes best when served with a coriander mint chutney. 

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Sitting on a sea-facing table on a shack and eating Paneer Tikka on a skewer along with a cold drink while listening to the waves crashing against the shore and the sun all orange and ready to set. The ideal setting in my head, something absolutely impossible at the moment. But when I can be transported to my favorite places in my head, hell, why not!

Food does transport you to places, doesn't it? And to me, the setting of a seaside while I eat these hot spicy yet soft paneer tikkas with that zingy green sauce seemed so much more enticing than being cooped up in front of the TV. Oh yeah, that sauce is Z-I-N-G-Y right up to the last Y. And that's a sauce that I use with everything. And while that is not the traditional sauce for Tandoori dishes, it goes perfectly well, as per me.

What is Paneer Tikka?

Paneer Tikka is a very very popular appetizer, entree, starter from North India. Big pieces of soft paneer are marinated in hung curd (yogurt), besan (chickpea flour), and a lot of different spices along with some quick cooking veggies like capsicum, tomatoes and onions. This is then skewered and traditionally cooked in a Tandoor. Let the Tandoor not stop you from making Paneer Tikka. Use the grill mode in your oven, or the barbeque, or just the simplest - a pan on the stove to grill these babies.

Paneer Tikka tastes heavenly when it has that slight char, so go for it.

To make the tastiest Paneer Tikka, buy the best Paneer you can get. Normally I would suggest making it from scratch, but I've never found homemade Paneer works best for this as it is slightly more crumbly than required. Buy the softest and freshest Paneer you have available, maybe malai paneer.

What all Spices are we using?

While we use a lot of spices in Paneer Tikka, it is actually not "hot" on the palate. The spices just add flavor without adding any real chilli heat. Today we are using the following spices to flavor our Paneer Tikka:

Coriander Powder

Cumin Powder

Red Chilli Powder

Turmeric Powder

Garam Masala

Chaat Masala

Amchur (dried mango powder)

Kasuri Methi (dried fenugreek leaves)

Black Pepper

Ajwain or Carom seeds

I know, it is a big list, but most Indian households have this readily available in their pantry. But if you don't you can just go ahead and buy Tandoori Masala. Oh yeah, there is a shortcut and it tastes equally good. Tandoori Chicken Masala is readily available in all famous Indian brands, and it does not contain Chicken. It is a vegetarian masala and it is being marketed to cook chicken, but it tastes equally good with vegetarian dishes like Paneer Tikka or Tandoori Gobi. 

We also specifically used Mustard oil as it adds that kick of pungency. Use any neutral oil if you don't have access to it.

That Zingy Sauce/ Chutney

Usually Paneer Tikka is served with a light green yogurt based chutney that tastes amazing. Really! I can actually eat bowlfuls of that chutney. But I usually make this green chutney/sauce for most of my appetizers. It is made of just 4-5 ingredients - fresh Coriander leaves, fresh Mint leaves, fresh Green Chillies, and lime juice. Blend them together with salt and water and you have a sour, salty, fresh sauce that can wake you up in a jiffy. I sometimes add a clove of garlic too. You can also add a teensy spoon of sugar to balance the chutney.

If you made this recipe, let me know! Leave a comment here or on Facebook,  tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo @oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are up to.

If you like this recipe, do not forget to share it with your friends and family! 

You can follow One Teaspoon Of Life on Facebook, Twitter, Instagram, Pinterest or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email

Video Recipe

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Paneer Tikka Recipe

Paneer Tikka is a popular North Indian appetizer made by marinating cubes of paneer and fresh vegetables in yogurt and spices and then grilling them either in the oven or on a pan. Paneer Tikka tastes best when served with a coriander mint chutney.

Recipe Type:  Appetizer
Cuisine:            North Indian
Prep Time:     2 hours
Cook time:     30 minutes
Total time:     2 hours 30 minutes
Yield:                Serves 5-6

Author:                Anupama

Ingredients:

400gms Paneer
1 Capsicum
2 Tomatoes
1 Onion
Oil to grill

For the marinade:

2 cups Hung Curd
3 Tbsp Chickpea Flour (Besan)
1 Tbsp Coriander Powder
1 Tbsp Cumin Powder
0.5 Tbsp Turmeric Powder
1 Tbsp Red Chilli Powder
0.5 Tbsp Garam Masala
1 tsp crushed Black Pepper
0.5 tsp Carom seeds (Ajwain)
0.5 Tbsp Chaat Masala
1 tsp dried Mango Powder (Amchur)
1 Tbsp Kasuri Methi
1-2 Tbsp Lime juice
2 Tbsp Mustard Oil
1.5 Tbsp Ginger Garlic Paste
Salt to taste

Method:

1. Cut the Paneer into 1" cubes. Deseed the tomatoes and capsicum and cut into 1" sized pieces. Peel the onion and separate the layers and cut into 1" sized pieces.
2. In a large bowl, add add the ingredients for the marinade and mix well. Taste and adjust salt or spice as required.
3. Add in the cubed paneer, capsicum, tomato and onion and mix well until they are completely coated with the marinade.
4. Cover and allow to rest for 1 to 2 hours.
5. If using bamboo skewers, keep them soaked in water while the paneer marinates.
6. After 1-2 hours, skewer the paneer and vegetables onto a skewer.
7. Heat oil in a non stick pan and place the skewers. Cook in batches if required. The paneer tikka can be cooked in the oven in the grill mode or on a barbeque too.
8. Turn the skewer after the first side cooks. Do the same for the remaining sides.
9. Once all sides are cooked, remove from heat.
10. Serve the paneer tikka hot with coriander mint chutney.

Step by Step Photo Instructions:

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Chilli Tofu

Shalgam ke Kebab

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Chutney Pudi Recipe | Chutney Powder Recipe | Gunpowder Recipe [Video]

Chutney Pudi recipe with step by step photo and video instructions. Chutney Pudi is a popular condiment from North Karnataka. Chutney Pudi is a spicy peanut and roasted gram powder that can be eaten as a dry chutney along with ghee or oil. Chutney Pudi is served as an accompaniment to idli, dosa, chapati or rice.

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This wonderful orange spicy powder with an odd crystal of sugar or a small bit of tamarind was basically my school lunch. Yes, I am not joking. I cannot tell you how much I loved chutney pudi as a school kid. Every day for four years my mother had to make me 2 chapatis and then slather them with homemade ghee (yummm) and lots of chutney pudi, fold it into small triangles and pack it off with me. I'm not sure why, but I would not eat anything else for lunch/snack. I mean my "lunch" break was at 10am, so that was definitely a snack, and not really lunch. I was definitely the teacher's pet for getting a healthy snack while some of the other kids got cookies and other sweet treats, which for some odd reason did not tempt me back then. Not so much now, I'd gobble up a cookie anytime.

Having chutney pudi at home is extremely convenient for those busy days when you don't have time to cook. It is also extremely convenient that chutney pudi has a reasonably long shelf life, it will easily last you from 6-8 weeks if you use fresh and high quality ingredients. 

Chutney Pudi is a popular condiment that is served along with idlis or dosa. Mix it with ghee or oil and make an instant chutney that can be mopped up with the idli or the dosa. It is mixed with curd or yogurt and popularly eaten along with Joladda Rotti or Jowar Roti in North Karnataka. I loved dunking my pav or bread in curd and chutney pudi back in the day. I have made butter and chutney pudi sandwiches, that taste really nice by the way. As I already told, you can eat chutney pudi with chapati or roti. Mix it along with hot steamed rice and ghee or coconut oil and make it an easy meal.

Every family, region, community in the Southern and Western parts of India makes their own version of dry chutney aka spicy lentil powders. This recipe is my mom's recipe. There are a few of her recipes that I listed down when I could and I don't change anything in them. I won't tweak them or enhance them. They are perfect the way they are. This Chutney Pudi is one of them. My recipe is made from roasted or fried gram (chickpeas), peanuts and dry coconut. Some make it with chana dal and some just with peanuts or dry coconut. Some add garlic, some don't. Except for the one with chana dal, I'll eat any other chutney pudi. 

My version of chutney pudi is very simple. The ratios of roasted gram to peanuts to dry coconut is 2:1:1. The peanuts are roasted to extend the shelf life and to help you deskin them. I don't deskin them because it really doesn't make much of a difference in the end product. But you can deskin them or use skinned roasted peanuts (preferably, unsalted). The dry coconut is warmed only to extend shelf life. It doesn't need to change color. The pan was way too hot while I was shooting this video which led to the slight coloring of the coconut, but usually, it doesn't. The coconut and the peanuts need to be at room temperature before you grind them, else they will release their oils. The peanut and coconut are ground together until you have a coarse powder of sandy texture or slightly bigger grains. Grinding the coconut and peanuts longer will make them release their oil. I recommend pulsing the mixer instead of running it continuously. 

The roasted gram or puthani or futana is divided and ground with different ingredients - first time with roasted red chillies and the second time with tamarind. Lightly roasting the dry red chillies in oil makes them crispy and help them in grinding into a fine powder. While grinding the tamarind, try to grind it until the tamarind is broken into small bits. It will never become a fine powder though. Sugar is optional, but tastes good. You can add jaggery powder too. Salt is mandatory. The tempering adds to flavor and extends the shelf life. But you need to ensure that the mustard has spluttered and that all the curry leaves are crispy, undercooked curry leaves can drastically decrease shelf life. If you don't have access to curry leaves, skip them. 

If you made this recipe, let me know! Leave a comment here or on Facebook,  tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo @oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are up to.

If you like this recipe, do not forget to share it with your friends and family! 

You can follow One Teaspoon Of Life on Facebook, Twitter, Instagram, Pinterest or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email

Video Recipe

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Chutney Pudi Recipe | Chutney Powder Recipe | Gunpowder Recipe

Chutney Pudi is a popular condiment from North Karnataka. Chutney Pudi is a spicy peanut and roasted gram powder that can be eaten as a dry chutney along with ghee or oil. Chutney Pudi is served as an accompaniment to idli, dosa, chapati or rice.

Recipe Type:  Condiment
Cuisine:            South Indian
Prep Time:     10 minutes
Cook time:     20 minutes
Total time:     30 minutes
Yield:                3 cups

Ingredients:

2 cups Roasted Gram (Puthani / Futana)
1 cup Dry Coconut, grated
1 cup Peanuts
1 tsp Tamarind
10-15 Red Chilies
0.5 tsp Sugar
Salt to taste
10-12 Curry leaves
1 tsp Mustard seeds
2.5 Tbsp Oil

Method:

1. Dry roast the peanuts until they are slightly browned and tiny black spots appear on the skin. Remove from heat and keep aside to cool. Peel them if desired.
2. Add the grated dry coconut to the pan and roast until warm. Remove from heat and allow to cool.
3. Add 1 tsp of oil and add the dry red chillies and roast until they are puffed up and crisp. Remove from heat and allow to cool.
4. Add 1 cup of roasted gram to the mixer and add the roasted chillies. Grind until smooth. Empty the powder to a large mixing bowl.
5. Grind the peanuts and dry coconut to a coarse powder (sand like consistency). Add the powder to the mixing bowl.
6. Grind the remaining roasted gram with tamarind to a smooth powder. Add the powder to the mixing bowl.
7. Add salt and sugar and mix well until completely combined. Add red chilli powder if the chutney pudi is not spicy enough.
8. Heat the remaining oil in a pan for the tempering and add the mustard seeds.
9. Once they splutter, add the curry leaves and fry until crisp.
10. Add the tempering to the chutney pudi and mix gently.
11. Store in an airtight container at room temperature for weeks.

Step by step photo instructions:

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