Tomato Chutney

Tomato chutney

Tomato chutney -My Indian Kitchen ,Hari Nayak.
Prep Time: 10 minutes
Cooking Time: 15 to 20  minutes
Makes: 1 Cup
Recipe Source : Plateful
Ingredients:

1. Mustard seeds - 2 tsp
2. Curry leaves- 1 sprig
3. Dry red chilies,torn - 2
4. Garlic ,finely chopped- 1 tbsp
5. Onion,finely chopped - 1 small( 1/4 to 1/2 cup)
6. Paprika or Kashmiri chili powder - 1/2 to 1 tsp ( or according to taste)
7. Tomato,chopped - 1.5 cups
8. Tomato paste - 2 tbsp
9. White vinegar- 2 tbsp
10. Water - 1/2 Cup
11. Salt - to taste
12. Oil - 2 to 3 tbsp

For masala powder:

1. Coriander seeds-1 tbsp
2. Cumin seeds - 1 tsp
3. Black peppercorns- 1/2 tsp

Instructions:

Grind coriander seeds,cumin seeds and black pepper to a fine powder.Keep aside.

Heat oil in a pan,add mustard seeds and let it splutter.Next add curry leaves ,dry red chilies and garlic ,saute for about 15 seconds.

Add onion and saute for about 1 minute.Now add paprika /Kashmiri chili powder and the prepared masala powder.Cook for about 2 minutes,stirring continuously. 

Next add tomato,tomato paste vinegar and water.Mix well and bring to a boil over medium flame.Reduce heat to low and cook for about 10 to 15 minutes or until oil starts to separate .Stir occasionally to avoid burning. Add salt to taste and mix well and switch off the stove.Serve with dosa,idli or rice.

NOTES

• Store in an airtight container in the refrigerator for upto 6 weeks.
  

Cucumber Chutney | Vellarikka Chutney

Cucumber chutney.

Quick and easy cucumber chutney,perfect with dosa or idli.
Prep Time: 10 minutes
Cooking Time: 5 minutes
Makes: 1/2 - 3/4 cup chutney
Recipe Source: Dosai by Chandra Padmanabhan.
Ingredients:

1. Urad dal/husked,split black gram - 1 tsp
2. Chana dal - 2 tbsp
3. Dried red chili - 1 or 2 ( according to taste)
4. Green chilies,finely chopped - 1 or 2( according to taste)
5. Asafoetida /hing /kayam- 1/4 tsp
6. Ginger - 1/4" piece
7. Coriander leaves,chopped - 1 tbsp
8. Cucumber,chopped- 1 cup
9. Salt - to taste
10. Oil- as required

Instructions:

Heat oil in a pan.Add urad dal,chana dal,dried red chilies,green chilies and asafoetida.Fry until it turns golden brown over medium heat.

Remove from heat and allow to cool completely.Add the remaining ingredients ( ginger,coriander leaves,cucumber and salt ) and grind to a smooth consistency.Serve with idli / dosa.

NOTES

• Adjust the quantity of red chilies and green chilies according to your taste.
• If desired ,peel off the skin of the cucumber using a vegetable peeler /knife.
  

Garlic Chutney With Coconut | Chutney for dosa and idli

Garlic chutney with coconut

Spicy garlic chutney with coconut.Perfect for dosa and idli.
Recipe source:Tarla Dalal ,you can find the original recipe here.
Prep Time: 10 minutes
Cooking Time: 5 minutes
Makes: 1 Cup
Ingredients:

1. Garlic ,crushed- 6 to 7 cloves
2. Dry Kashmiri red chilies,cut into small pieces - 3
3. Grated coconut - 1 cup
4. Tamarind Pulp- 1 tsp
5. Salt - to taste
6. Water- as required
7. Coconut oil / Vegetable oil- as required

Instructions:

Heat oil in a pan,add garlic and dry red chilies.Fry for about 30 seconds,stirring continuously.Now add grated coconut.

Mix well and cook for about one minute,stirring continuously.Allow this to cool slightly,add tamarind pulp,salt and water ( about 1/2 cup).Grind this to form a smooth paste,in a blender.Serve with dosa / idli.

NOTES

• Adjust the quantity of red chilies according to your spice level.
  

Garlic Chutney | Easy Chutney for Dosa / Idli

Garlic Chutney

Spicy garlic chutney for Dosa /Idli.
Prep Time: 10 minutes
Cooking Time: 15 minutes
Serves: 2 to 3
Ingredients:

1. Onion,finely chopped- 1 medium( 3/4 cup)
2. Garlic,sliced - 6 to 8 cloves
3. Dry red chilies - 3 to 4( or according to taste,see notes)
4. Salt - to taste
5. Tamarind - 1/4 to 1/2 tsp( or according to taste)
6. Water- as required
7. Oil - as required

Instructions:

Heat oil in a pan,add onion and saute until it turns translucent.

Add red chilies and  garlic.Saute till onion turns golden brown.Switch off the stove.Now add salt and  tamarind .Allow it to cool slightly and grind to form a smooth paste adding 1 or 2 tbsp of water.

NOTES

• I used 4 Kashmiri red chilies,if you are using regular red chilies adjust according to your taste. 

Mysore Sada Dosa | Mysore Red Chutney

Mysore Sada Dosa

Quick ,easy and delicious Mysore sada dosa with spicy red chutney/spread.
Recipe source: YummyTummy,you can find the original recipe here.
Prep Time: 10 minutes
Cooking Time: 30 minutes
Serves: 2 to 3
Ingredients:

1. Dosa batter -1.5 to 2 cups( or as required)
2. Ghee /Oil - as required

For red chutney:

1. Channa dal /kadala parippu - 1 tbsp
2. Urad dal/Uzhunnu  - 1 tbsp
3. Gralic ,sliced- 1 large clove
4. Dry red chilies - 3( see notes)
5. Red chili powder - 1 tsp( i used Kashmiri chili powder)
6. Grated coconut - 1/4 cup
7. Jaggery- 1 tsp
8. Tamarind - 3/4 to 1 tsp(or according to taste)
9. Salt - To taste
10. Water - as required
11. Oil - as required

Instructions:

Heat oil in a pan.Add channa dal and urad dal.Saute until it turns golden brown.

Add garlic and dry red chilies and  red chili powder saute for about a minute .Add grated coconut and mix well and saute over medium flame for about a minute. 

Now add jaggery,tamarind and salt to taste.Allow this to to cool a bit and grind to form a smooth paste adding sufficient quantity of water.

 

Heat a tawa/dosa pan.Lightly brush it with oil.(If you are using a non stick pan,do not apply oil on the tawa,if you do so you will not be able to spread the batter.)Spread a ladle full of batter to form a thin and large circle.Drizzle ghee /oil over the dosa.( use ghee for best results)

When it is cooked and the edges starts to brown spread 2 to 3 tsp of  the prepared red chutney over the dosa.

Let the dosa turn crisp.Fold the dosa and serve with sambar and chutney.

 NOTES

• Use Kashmiri red chilies ,if you like it less spicy and  it also gives a nice red color to the chutney .
• Adjust the quantity of jaggery according to your taste.

Homemade Tomato Sauce

Homemade Tomato Sauce

Easy ,healthy and delicious homemade tomato sauce using fresh tomatoes.
Prep Time: 10 minutes
Cook time: 60 minutes
Makes: 1 cup
Ingredients:

1. Tomato- 500 gms
2. Onion,finely chopped- 1/2 of a small
3. Garlic ,chopped- 1 clove
4. Ginger,chopped-1" piece
5. Celery,chopped- 1 tbsp
6. Red bell pepper,chopped-1/4 cup
7. Red chilies- 2 to 3 nos( deseeded)
8. Black pepper powder- to taste
9. Golden Raisins- 1 tbsp
10. Bay leaf- 1
11. Salt- to taste
12. Oil- as required
13. Vinegar- 2 tsp
14. Sugar-1.5 to 3 tbsp( see notes)

Instructions:

Roughly chop the tomatoes and keep aside.Heat oil in a heavy bottomed pan,add onion,garlic and ginger.Saute until onion turns golden brown.

Now add celery,red bell pepper,red chilies,black pepper powder,raisins,bay leaf  and salt to taste.Bring to a simmer and reduce the heat to medium low.Simmer for 30 to 45 minutes or until it turns thick .Switch off the stove.

Remove the bay leaf .Use an immersion blender to puree sauce until smooth.

Pass it through a sieve to remove seeds and skin.

Transfer the sauce to a heavy bottomed pan .Add vinegar and  sugar,mix well and cook over low flame until it turns thick and slightly darker in color, for about 10 to 15 minutes.

• Transfer to an airtight container and refrigerate for upto 2 weeks.

NOTES

• Adjust the quantity of sugar according to your taste.
• I also added 1/2 tsp Kashmiri chili powder along with sugar as we spicy tomato sauce.
  

Tamil Nadu Style Coconut Chutney | Chutney for Dosa / Idli

Tamil Nadu style coconut chutney

Quick and easy Tamil Nadu style coconut chutney with bengal gram /pottukadalai.
Prep Time: 5 minutes
Cook time: 5 minutes
Serves: 3 to 4
Ingredients:

1. Grated coconut- 1 cup
2. Roasted Bengal gram /pottukadalai- 1/4 cup
3. Green chilies- 2 to 3 ( or to taste)
4. Ginger,chopped- 1/4 tsp
5. Tamarind pulp- 1/8 to 1/4 tsp( according to taste)
6. Water- as required
7. Mustard seeds- 1/4 tsp
8. Urad dal- 1/4 tsp( optional)
9. Asafoetida- 1 pinch( optional)
10. Curry leaves- 1 sprig
11. Salt- to taste
12. Oil- as required

Instructions:

In a blender combine together grated coconut,bengal gram/pottukadalai,green chilies,ginger,tamarind pulp ,salt to taste and water,Grind to form a thick and smooth paste.(adjust the consistency according to your requirement)

Heat oil in a pan,add mustard seeds and let it splutter.Add urad dal ,saute until it turns golden brown.Next add asafoetida and curry leaves ,saute for few seconds.Add the coconut paste ,mix well and cook for few seconds.Switch off the stove and transfer to a serving bowl.

Serve with dosa or idli.

Mutta- Chutney Kebab | Egg -Chutney Kebab

Egg-chutney kebab


Recipe source : Malabar cuisine/Traditional Moplah Favourites
Buy Malabar Cuisine from Flipkart.com
Quick,easy and delicious egg kebab with coconut chutney.
Prep Time: 20 minutes
Cook time: 10 minutes
Serves: 8 to 10 people
Ingredients:

1. Eggs,hard boiled and cut lengthwise- 5 nos
2. Egg white,lightly  beaten-2 nos
3. Oil- for shallow / deep frying

For coconut chutney:

1. Grated coconut - 1 cup
2. Green chilies-3 to 4 nos( according to taste)
3. Ginger-1/2" piece
4. Garlic- 3 cloves
5. Curry leaves-1 sprig
6. Coriander leaves,chopped-2 or 3 tbsp
7. Lemon juice- 1 tsp
8. Salt-to taste

Instructions:

Combine all the ingredients listed under ' For coconut chutney' in a blender and grind to a paste.

Cover each egg piece with the prepared chutney.(over the cut surface.)

Evenly dip this in egg white and shallow fry carefully.

Serve with tomato sauce.

KAPPA PUZHUNGIYATHU WITH MULAKU CHAMMANTHI | BOILED TAPIOCA WITH GREEN CHILLI DIP

Kappa puzhingiyathu with mulaku chammanthi


Boiled tapioca/yucca with spicy onion and green chilli chutney ,ready in less than 30 minutes.
Prep Time: 10 minutes
Cook time: 15 minutes
Serves: 4 people

Ingredients:
For kappa puzhungiyathu /boiled tapioca

1. Tapioca/yucca- 2 large
2. Salt-to taste
3. Water-as required

For Mulaku chammanthi / green chilli dip

1. Green chilies- 10 nos( or to taste)
2. Shallots /onion ,chopped-1/2 cup
3. Coconut oil-2 to 3 tbsp
4. Salt-to taste

Instructions:

To prepare kappa puzhungiyathu /boiled tapioca

Peel the tapioca and cut it into big pieces.Wash thoroughly until water runs clear.

In a large pan ,bring water to a boil,add tapioca and salt to taste.Cook for about 15 to 20 minutes or until it is tender.Drain and serve with the chutney.

To prepare Mulaku chammanthi / green chilli chutney/dip

Crush together green chilies and shallots using a food processor or mortar and pestle.

Transfer this to a bowl ,add coconut oil and salt to taste.Mix well until combined.Serve with boiled tapioca.

Notes:

• Adjust the quantity of green chilies according to your taste.
• For best result, use kanthari mulaku/bird's eye chilies for the chutney/dip