Dry Garlic chutney

Garlic chutney is made from fresh garlic, dry coconut, groundnuts and red chilies,
For vada pav, garlic chutney is must have ingredient.





Today we will learn how to make garlic chutney ...so friends here is recipe...


Ingredients Required:
Dry coconut powder - 1 cup 
1/4th cup sesame seeds
1 tbsp roasted peanuts
Kashmiri Red chilli powder - 2 tsp
Garlic cloves - 8 nos
Salt - as needed
sugar- 1tsp (optional)

Method:

Grind the above ingredients and make sure to keep it coarse.
Your chutney is ready to use..
Now add it to a airtight container. You can store upto 2 wks in a refrigerator.

Raw Mango Chutney

A small town girl in her school days used to get up early in the morning to pluck flowers with secret intention of picking raw mangoes from neighbors without informing.. hehhe

Back home used to give them to mom with art of fake story telling... :P
Just loved to munch them with blacksalt and chilli powder, Often Mom used to prepare fresh chutneys out of them & I just loved it. That little girl is now mother of a 2 years old. 
Goes to store to buy these raw mangoes to quench her thirst in summer days. The experience then is unforgettable.Feeling nostalgic.

I always love to experiment them in a variety of dishes and enjoy them in every way possible. It’s the simple lip smacking chutney which pleased my taste buds since ages..
It can be served with rice and chapatis and spread for a sandwich and much more. So here is simple recipe for mango Chutney..

Ingredients

2 medium size mangoes, washed peeled and sliced
3-4 garlic cloves
2-3 green chilies suits your taste bud
1 tblsp jaggery or sugar as per your choice
black salt- 1tsp
coriander leaves a few
1/2 cup mint leaves
roasted cumin seeds powder- 1tsp

Method:

Take a blender. add all the ingredients & blend until smooth chutney.
Now transfer the chutney to a clean bowl & store in refrigerator & enjoy with rice, puri, chappatis & as a sandwich spread.

Bottle Guard Peel Chutney / lauki chilka chutney /Sorakaya Pachadi:

Bottle gourd is a very healthy and popular Indian vegetable. Bottle gourd (also known as bottle squash or calabash gourd) has recently received worldwide recognition for its many health benefits. It can improve liver and nervous system function, as well as restore urinary, respiratory and digestive tract health. Bottle gourd is a rich source of fiber, protein and vitamins. It is good for people who have problems with their stomach and digestive system. Bottle gourd can be served in many forms like bottle gourd curry, chutney, juice etc.

We can make many varieties with Bottle gaurd. One of the varity is chutney. Bottle gourd chutney is also known as Suraikkai Chutney or Sorakaya Pachadi. Many time a very small portion that is left and there is nothing much that can prepared with it except chutney. We know that peels of many vegetables are rich in nutrients, still hardly we get a chance to make use of them. Once my friend Deepthi prepared this dish with Lauki Peels and it tasted pretty good.so after that i also tried this @ home & believe me the taste is awesome... J

Its simple to prepare like any other chutney. When making chutneys, whole spices are roasted in oil and ground to a fine paste with other ingredients.

Goes very well with rice and chapathi. It can be preserved for 2 to 3 days by kepping in fridge. this  is a perfect recipe to use  as a spicy side dish.

So lets start the recipe.....

Ingredients:

1 cup lauki/ lau/ bottle gourd peeled skin chopped

½ cup bottle gourd cubes

1/2 tbsp chana dal

1/2 tbsp split gram dal

Handful peanuts

1 big tomato (Optional)

1/2 tsp cumin seeds

2 dry red chillis, de-seed

2 green chillis, chop each into two

4-5 garlic cloves

1 tsp jaggery or sugar

1 onion chopped

gooseberry sized tamarind (soaked in 2-3 tbsps warm water)

salt to taste

2 tblsp oil

For seasoning/ tadka:

1/4 tsp mustard seeds

1/2 tsp white skin less urad dal

2 dry red chillis

few fresh curry leaves

hing a pinch

1 tblsp oil

Method:

 Heat oil in a pan,  add peanuts, Bengal gram, split gram dal, cumin seeds and stir fry for till the dals turn red. Then add garlic, red chillis, green chillis, and curry leaves and fry on medium heat for 1 minute.  

Then add the chopped bottle gourd cubes & skins and saute for 4-5 min. Add the chopped tomatoes. Mix well. let them cook for another 4-5 mts or till the rawness of the vegetable goes and the water evaporates.

Remove from heat and let cool.

 Once cool, add the sautéed ingredients along with tamarind extract jaggery and salt and grind to a paste. Then add the raw onions & grind again. Taste the chutney and add more tamarind paste if you want it more tangy.  If you used whole tamarind you can add some lime juice.

Heat oil in a pan, add mustard seeds and let them crackle, add hing, urad dal and let it turn red, add curry leaves and dry red chillis and stir fry for a few seconds. Pour the seasoning over the ground chutney.

 serve with hot rice or idlie or dosa.

    Benefits of Bottle Gourd

·        Its low fat and cholesterol content make it a light, low-calorie addition to any diet.

·        Its high fiber content helps reduce constipation.

·        The bottle gourd comprises 96 percent water, which makes it ideal for quenching thirst.

·        It also provides multiple vitamins and minerals including iron, sodium, potassium and trace elements.

·        When the liver is unable to filter nutrients properly, the bottle gourd can help restore liver health. Its sodium content helps balance liver function. Its thirst-quenching and fatigue-fighting properties also assist proper liver function.

·        Bottle gourd also fights urinary tract infections. The alkaline in it counteracts acidity associated with urinary tract infections, and relieves pain while passing urine. The bottle gourd is even believed to break down calculus or stones in the urinary system.

·        It is often used as a remedy for premature baldness and graying. Juice from the bottle gourd's leaves can prevent and cure balding and jaundice.

·        Bottle gourd can relieve symptoms of asthma and bronchitis, and also reduce headaches.

·        Its benefits for the nervous system include treatment of such disorders as insanity and epilepsy.

·        Try some bottle gourd and gain from its many health benefits. The bitter flavor can be easily masked by mixing it into foods that you already eat. Bottle gourd is an excellent way to supplement your diet as well as fend off and treat disease.


sending this to My New Series: Meal of the Month! hosted by http://roshellechefaldente.blogspot.com

Tomato chutney

I am an ardent fan of idli and dosa but they can not be eaten alone. They are always accompanied by something podi with oil, a variety of chutneys, sambar, pickles, and many other sides. Idli and chutney is a perfect combination and quick to prepare .. For chutneys, I make tomato , channa dal or coconut chutney. Wooooo J One of my favorite chutney is tomato chutney. The spice mix with tomatoes makes the dish amazing.. i love dosa &  idli  with tomato chutney..They  are the healthiest breakfast with very low calories, wholesome and tasty.

 

Ingredients

Tomatoes – 5 chopped

Onion – 1 chopped

Garlic cloves-3-4

1-2 red dry chillies

Green chillies – 2 chopped

Kaju a handful (optional)

grated coconut 1 1/2 tbsp (this is optional and can be left out)

Curry leaves – 2 sprigs

Chilly powder – 1 tsp

Turmeric powder – 1/2 tsp

Mustard seeds – 1/2 tsp

Cumin seeds-1 /2 tsp

Salt – to taste

a bit of tamarind

Hing a pinch

2 tbsps Ural dal

Oil – 1 tbsp for seasoning

Method:

Heat oil in a pan and splutter mustard & cumin seeds. 

Add red chilles, onions,garlic cloves, green chillies and curry leaves. 

Fry till the onions turn light brown .

Add cashew nuts. Fry for 1 min.

Then add turmeric powder. 

Fry for a second and add the tomatoes , tamarind (If you want the chutney to more tangy you can add a teaspoon of tamarind extract)and salt.

 Mix well and cook covered for 10-15 minutes on a low flame till the raw smell goes & gravy is thick.

 If you are adding coconut, fry for a few second & then add to the tomato mixture. Cool the mixture and blend to a smooth paste.

Then lets do the seasoning

Heat oil in a tadka pan, add mustard seeds , urad dal, curry leaves when the seeds splutter remove from heat and put in to the above grinded mixture add  mix it well.

 Delicious ‘Tomato Chutney’ can be served with idli, dosa, rice or chapathi.  Enjoy!.

 

 sending this to Vegan Diet – Only Plant Based hosted by http://sravscc.blogspot.com/

Pesarattu with Upma and Ginger Chutney

 

Pesarattu is a typical Andhra specialty...It is made with moong dal soaked over night. You use the moong dal with skin on and this is what gives this dosa the classic green color. This dosa doesn't need fermenting.. It is made of green gram dal and is very good for health. Of course this dosa is high in protein and fiber. Serve it with upma rolled inside and it becomes an pasarattu'.

Ingredients:

1 cup of Moong dal and 2 table spoons of rice( Rice will help to make it crispy)- (soak for 4 hrs)

Ginger – ¼ inch piece

5-6 green chilies(As per your taste)

1tbsp of coriander seeds

Salt to taste

Chopped onions

Chopped coriander leaves(optional)

Oil

Preparation:

Grind soaked moong dal, ginger,green chilies and salt. Make it like a dosa consistent batter. (Don't make it too thin like regular dosa batter.)

Heat a iron tawa or nonstick pan, The pan must be hot for dosa to come out in good shape. You can check the hotness of pan by sprinkling water on the pan, it must sizzle.. grease it with oil.

Now add a ladle full of ground green gram batter in the middle of the tawa, and spread it in circular motion away form the centre and towards the edges of the tawa...similar to dosa making. Add a few onions, ginger, green chillies and sprinkle cumin seeds on the top side of the dosa/crape..

Pour enough oil on the top and edges of the dosa.

Cover with a deep bottom lid on medium flame for 2-3 minutes or till the bottom of the dosa changes color and becomes crisp.

Flip on to other side and cook for another 2 mins till the dosa and onions are cooked.

Fold and remove from heat.

Once dosa turns golden brown remove it from pan and serve with coconut/Ginger chutney. It can be served with upma as well...

For the uppma:

Rawa – 1 cup

Water – 3 cups

Salt – as per taste

For Seasoning:

Oil – 1 tablespoon

Mustered & cumin seeds – ½ tsp

Channa dal – ½ spoon

Urad dal – ½ spoon

Peanuts- 1 tblsp

Curry leaves – 5 to 6

Grated ginger- ½ tsp

3-4 Green chillies- chopped

Ingredients :

Procedure :

 In a sauce pot, add oil and when it hot add the mustard & cumin  seeds and let it splutter. Now add all the other ingredients in the seasoning.

 When the dals  & peanuts turn golden brown add the ginger and green chilies and saute it for 2 mins. Now add water and salt to it and allow it to boil.  When the water boils nicely add the rava and cook until it is done.

For the Ginger Chutney:

INGREDIENTS           

 1 teaspoon chopped ginger

 1\4 cup grated jagary

 2 tablespoons channa dal

 1 tablespoon urad dal

 5 red chilies

1\2 teaspoon mustard seeds

 1 teaspoon salt

1 teaspoon tamarind paste

A  pinch of Asafoetida

1 teaspoon oil

Method:

Fry chana dal, urad dal, mustard seeds, red chilies and asafoetida in 1tablespoon oil.  Fry till the dals become brown and the mustard seed split. Wait till the mixture becomes lukeworm. Then add salt and grind the mixer into a powder. Add chopped ginger, grated jaggery, tamarind paste and water and grind again to a thick paste. Your ginger chutney is ready.




 Eat Pesarattu and Upma with this chutney.

Termarind chutney

Ingredients

1/2 cup tamarind

3-4tsp grated jaggery

2 tsp chilli powder

1 tsp roasted cumin seeds  powder

1/4 tsp coriander  powder

1 tsp White til roasted

salt to taste

 Method:

Soak  tamarind in  warm water for 30 minutes.Squeeze out the pulp from the tamarind mixture by the help of a spoon.Add  jaggery, chilli powder, cumin powder, coriander seeds , white til and salt to it and mix well.

Garlic chutney with spicy chillies (Thecha)

Ingredients

15-20 cloves of garlic

8-10 green chillies

salt to taste

Grind all the above ingredients & make a rough paste. Your Thecha is now ready to serve.Serve this Thecha with roti/ rice.

Coconut chutney for dosa/ idli

Ingredients
 1 cup coconut peeled and cut in small pieces

1 green chillies  chopped
1/2 cup yogrut
1 teaspoon lemon juice (if needed)

1 tsp grated ginger

1-2 garlic cloves chopped

salt to taste

1/2 tsp mustard seeds

1 red chilli

6 to 8 curry leaves (1 sprig)

Oil
pinch of asafetida


Method:

Peel coconut and cut into small pieces so they are easier to blend.
Blend  coconut, green chillies, ginger, garlic , yogrut and salt in a blender with a little water and grind to make a fine paste. Before removing from blender, taste chutney to adjust the salt . Use lemon juice to adjust the sourness as per your liking. Blend well.Keep aside.

Heat oil in small pan, when hot, add black mustard seeds and wait till they crack.Add asafetida, red chilies and curry leaves.
Pour the seasoning mixture over the chutney.Mix well. Your coconut chutney is now ready to serve with idli/ dosa..

PEANUT CHUTNEY RECIPE

Ingredients:

 1 cup Roasted peanuts (Remove the skin)

2-3 green chilies chopped

1-2 Garlic cloves chopped

choppedcoriander leaves

1 tsp cumin seeds

Curryleaves

1 pinch hing

1-2 red chilly

2 teaspoons mustard seeds

Oil

Salt To Taste

sugar as per taste

How to make peanut chutney :

Blend the peanuts , garlic, green chillies, coriander leaves, cumin seeds in a blender .

Add salt, sugar and mix again.

Add 2tsp oil in apan. Add hing, add whole mustard seeds , curry leaves & 1-2 red chilly. When they starts crackling immediately Pour it to the chutney .Your peanut chutney is now ready to serve.

MINT CHUTNEY

This chutney goes very well with grilled Indian platters...

 

Ingredients:

1 bunch fresh mint leaves washed & finely chopped

2 tsp tamarind pulp ( soak little tamarind in water and keep aside for 1 hour, Then strain the mixture in a bowl with the help of a spoon)

2 green chillies

Salt as per the taste

Method:

Grind all the above ingredients in to a smooth paste .You can add water if the mixture is thick. Your Mint chutney is now ready to serve.

GREEN MANGO CHUTNEY

Ingredients:

 3-4 big Green Mangoes  ( wash , Peel and remove the stones & cut mangoes into very thin and long slices)

1/2 cup Water

2 green chilli

1tsp jeera

1/2 cup sugar

Salt

1” long Ginger (chopped)

2-3 cloves of Garlic finely chopped

How to make mango chutney:

Blend all  the above ingredients  in a mixer & make a paste.

Add little water if required. Your Greeen mango chutney is ready to serve.

Channa dal CHUTNEY RECIPE for idli/ dosa

Ingredients:

100 grams Channa dal

½ cup  penuts

1-2 Green Chillies

1-2 cloves of gralic

1 cup grated Coconut  

Curryleaves

1 pinch hing

1-2 red chilly

2 teaspoons mustard seeds

Oil

Method:

Heat 1-2 tsp oil in apan. Fry dal , peanuts and green chillies until light brown.

Grind coconut, fried dal , garlic cloves,peanuts and green chillies finely.

Adjust salt.

Add 2tsp oil in apan. Add hing, add whole mustard seeds , curry leaves & 1-2 red chilly. When they starts crackling immediately Pour it to the chutney .Serve with idli/Dosa.