Almond chutney and rice pancake

Cuisine: Indian

Cooking Method: Blender

Special Diet: Vegetarian

Description

I would like to share one of my favorite breakfast recipes. Since I was 4, I’ve helped my mum make this traditional family chutney every Sunday morning.
My mum says almonds are very nutritious nuts and rice easy to digest. Garlic prevents cancer and helps fight diseases. My sister teams up with me in kitchen and we have loads of fun making this simple healthy recipe.

Inspiration:

Ingredients

1/2 cup roasted almond slices
1/2 Jalapeno
1/4 red tomato
1 garlic clove
1 teaspoon fresh lemon juice
1 cup olive oil
1 teaspoon mustard seeds for garnish
2 stems coriander or fresh cilantro leaves
1 cup rice flour
1/4 cup yogurt
pinch salt as needed

Servings:

Units:

Instructions

Almond Chutney Directions:
1. Roast 1/4 tomato with 1 teaspoon oil in a skillet.
2. Blend 1/2 cup roasted almond slices with 1/2 jalapeno, roasted tomato, 1 clove garlic, 1 teaspoon lemon juice, 1/2 teaspoon salt.
3. Transfer blended paste into a bowl and add 1/4 cup water. Mix bowl contents.
4. Heat 1 teaspoon oil in a skillet. Let mustard seeds splatter in hot oil. Temper bowl contents with mustard seeds.
5. Garnish almond chutney with chopped coriander or cilantro leaves.

Rice Pancake Directions:
1. Hand mix 1 cup of rice flour with 1/4 cup of yogurt without lumps using spoon.
2. Use batter to make pancake of desired shape.

About the Chef

Aadhrika kommineni

Age: 5 –

Why is healthy cooking important to you?

Almond chutney and rice pancake