Aug 20, 2009
Green chutney: Things required
Coriander: 100 grams (cleaned, washed and chopped)
Ginger: 1/2" (peeled )
Green chilly: 1
tomato : 1/2 small (optional)
onion: 1/2 (optional)
black salt 1/4 tspn.
cumin seeds (zeera): 1/4 tspn
salt to taste
lemon juice: 1 tb spn
Preparation: Add all the ingredients and grind in a mixer to make chutney and add lemon juice.
Khaman: Things Required
Yellow khaman ready mix : 250 grams
Idly ready mix: 150 grams
Cooking oil: 2 tbspn
Rai black (sarson) (preferably big size granules): 1 1/2 tspn
til: 1 tspn
green chilly: 3 (big Pieces)
Curry leaves: 10-15
Sugar: 1 tspn
Vinegar (optional): 2 tspn
Green coconut (grated): 2 tbspn
Green coriander chopped
Khaman cooker can be used. Alternatively, khaman can be steamed in an edged plate (thali) over kadai. It can also be made in idly cooker, where we get tricoloured cakes.
Heat water in kadhai, or khaman cooker. Meanwhile add little luke warm water to ready made idly mix (in proportions specified by the manufacturer on idly pack). Put it in a greased plate(thali)/ cooker's dish. When the water starts boiling in kadhai/ cooker, place the thali over it and cover it with a bigger plate. Cook for 2 mins. While the idly layer is being cooked, add luke warm water in prescribed proportions to ready made khaman mix. When the idly layer is a bit hard on top, put a layer of chutney over it and add khaman paste over it. Cook covered for 6-8 mins. To check if khaman is properly cooked, you can insert a greased knife at the centre of khaman. If knife comes out without any paste on it, this indicates khaman is cooked. Let the khaman remain covered for 2 mins then uncover and cut the khaman cake in squares or rhomboids.
Heat oil. Add rai till it splutters, add green chilly, curry leaves, til in same order. Remove from fire and add vinegar, 2 tb spn water, sugar. Spread this tadka over khaman. Transfer khaman pieces in serving dish, garnish it with coriander and grated coconut and serve with green chutney.
(If using idly cooker, remove the cakes in serving dish and garnish each cake with tadka).
Green chilly serving with Khaman:
Green chilly: 50 gms (slit longitudinally)
sugar: 1 tsp
vinegar: 2 tsp
clove (laung); 2-3
water: 1/2 cup
Add all the ingredients and pressure cook for one whistle. Serve with khaman .