Spicy versatile chutney

INGREDIENTS
oil 1 + 1 tsp
urad dal 1 tbsp
dry red chilies 3-4
round big brinjal 1finely chopped around 200-250 gm
tomato 2 big finely chopped
salt to taste
sambar masala 1 1/2 tbsp
ginger 1" finely grated or chopped
water roughly 1/2 cup

METHOD
heat oil, add urad dal and red chilies fry till dal turns light brown, add chopped brinjal, mix well add 2 tbsp of water, cook till brinjal is cooked 
add grated ginger, chopped tomatoes, add 2-3 tbsp of water, let it cook for 4-5 minutes on medium flame, once tomatoes are well cooked, add salt and sambar masala, mix well, remove, cool and grind to a fine paste.
This chutney goes well with idli, dosa, stuffed parantha, bread toast, roti, can mix with plain rice and eat along with some ghee and roasted papad.

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SPICY CURRY LEAVES CHUTNEY

INGREDIENTS
oil 1 tbsp
urad dal 2 tbsp
chana dal 2 tbsp
jeera 1 tsp
peppercorns 1/2 tsp
dry red chilies 2-3 as per taste
salt to taste
curry leaves 1 cup ( washed and dried)
til roasted 2 tbsp
desiccated coconut 2 tbsp

METHOD
heat oil, add the dals, fry till they turn light golden adding red chilies, then add jeera, peppercorns, fry for a minute, add coconut, fry on low flame stirring continuously along with curry leaves which are washed and dried, till coconut turns brown and curry leaves are also fried, add the til, off gas, add salt. cool and grind to a fine powder, without adding water. When you serve, put some powder, add til oil and serve along with idli, dosa, chila, parantha or on bread toast. You can even have this power with cooked rice, til oil and roasted papad !

 

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TOMATO CHUTNEY

INGREDIENTS
oil 1 tbsp
urad dal   1 tbsp
garlic 4-5 ( optional)
dry red chilies 3-4 or as per taste
desiccated coconut 1 cup
tomatoes chopped 2 big
salt to taste
tamarind juice 2 tbsp
sugar 1 tbsp if desired

METHOD
heat oil, add the dal, chilies and garlic, fry till dal turns golden,  add coconut keep frying till light brown on low flame, add tomatoes, cook till they're soft, remove from flame, add tamarind juice, once cool grind to a smooth paste adding salt and water as needed.
If desired, you may temper with 1/2 tsp oil and 1/2 tsp mustard seeds.

this will go well with bread toast, idli, dosa, chila, paranthas etc

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SWEET POTATO ROAST WITH TAMARIND FLAVOUR

INGREDIENTS

Sweet potato chopped ¼ kg and cooked

Roast- udad dal 2 tbsp, dry red chili 2-3, methi 1/8 tsp, jeera 1 tsp, cool, then coarsely powder

¼-1/2 cup tamarind water ( 1 tbsp tamarind paste mixed with 1/2 cup water)

Salt to taste

Oil  2 tbsp or little more

METHOD

Heat a pan, add oil, add sweet potato, toss well, keep it low flame, so it can get roasted little, then add tamarind paste, salt, mix well, once the water has evaporated, add the masala pdr mix well.Serve hot with rice/ roti.

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SPICY MASALA PASTE

INGREDIENTS

oil  1tbsp

jeera  1 tsp

garlic 10-15 ( optional)

coriander seeds 1 tbsp

red and yellow capsicum chopped  1 cup

dry red chilies soaked overnight 1 cup

water 1/2 cup

vinegar 2 tbsp

sugar 1 tbsp

salt to taste

METHOD

heat oil, add jeera, once it crackles, add garlic, fry till light brown, add corainder seeds, fry till brown, add capsicum chopped, fry for 2 minutes, add drained soaked red chilies, water, vinegar, sugar and salt, once it boils,lower flame, let it simmer for 5-7 minutes, cool and grind to a smooth paste. This can be stored, for it use a sterilised bottle and container, put oil in the bottle to coat well on all sides, put the masala, put little oil on top to cover it. This masala can be used for making spicy veges/ gravies. 

ps- see the previous recipe where you can use with bottle-gourd/ lauki

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All in one vege-cheese parantha with spicy coriander and dal chutney

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Ingredients
onion 1 big chopped
capsicum  1/4 chopped
green chilies 6-8 or as per taste
carrot one medium chopped/ grated fine
garlic 3-4 pearls chopped ( optional)
peas 3-4 tbsp
grated cheddar cheese  about 200 gm
salt to taste
whole wheat flour as needed
ghee or butter for parantha
 potatoes boiled and mashed  2 big/ 4 small
coriander leaves 3 tbsp chopped
chili pdr. to taste

Method
coarsely crush onion, capsicum, chilies, carrot, garlic ( if used) peas, carrot along with coriander leaves. no need to add water, as onion will help to crush.  remove in a big bowl add mashed potatoes, cheese, salt, chili pdr. according to taste if needed, add whole wheat flour, make a soft dough. no need to add water. don't keep the dough for long, make paranthas at once with ghee/ butter. serve hot with tomato raita and coriander and dal spicy chutney .

coriander-dal chutney 

ingredients
coriander leaves/ dhania 1 bunch washed and chopped
chana dal  3 tbsp
udad dal 3 tbsp
red chilies 6-8 or as per taste
hing little
salt to taste
tamarind 1-2 tsp or as per taste or use tamarind paste 1-2 tsp as per taste

method
roast the 2 dals along with chilies, till a nice aroma comes or it turns light brown, add hing, tamarind and remove. once cool powder them, then add salt and coriander leaves and grind without adding water, by stirring it often. remove and store in a clean container in the fridge, where it will last upto 2 weeks if used with a dry spoon. it goes well with roti, paranthas, dosai, idli, adai, sandwich or can be mixed with rice too !

 health tips- it makes a complete meal, as it has carbs, protein, vitamins, when eaten with raita and chutney it helps to digest iron and protein better. coriander leaves, green chilies are rich source of Vitamin C, we get protein from dals, yoghurt, cheese and peas.

Roasted Spicy Brinjal

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Ingredients
brinjal cut into thin rounds as needed
oil for shallow frying 
salt to taste
lime juice little

for masala
3 red chilies
2 green chilies
ginger 1 tbsp chopped
coriander seeds 1 tbsp
turmeric pdr. 1/4 tsp 
grind all well

sprinkle little salt on brinjal pieces well on both sides, spread masala well , shallow fry on both sides till brown. serve hot with some lime juice.
 

Spicy-Sweet Radish Chutney

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Ingredients
radish 2 big grated
chana dal  2 tbsp
urad dal  1 tbsp
mustard seeds 1 tsp
cumin/ jeera 2 tsp
coriander seeds  2 tbsp
curry leaves 10-15
oil
dry red chilies 4-5 or as per taste
salt to taste
gur 2-3 tbsp grated or you can use 10=15 dates soaked in little water

Method
Heat 1 tsp oil fry grated radish till light pink stirring continuously, remove cool
in a pan, add 1 tsp oil, add the 2 dals, fry till light pink, then add mustard seeds, once it crackles, add jeera and coriander seeds, along with curry leaves and chilies, once all are well roasted, remove cool. grind these ingredients well, then add radish, salt and gur/ dates, grind well, adding little water if needed. this will go well with bread, roti, dosa, idli.
 

Protein rich cutlets

Ingredients

almonds whole  1/3 cup
soya bean granulea  1/2 cup
chana dal  1/4 cup
onion finely chopped  1/2 cup
ginger finely chopped  2 tbsp
garlic finely chopped  1 1/2 tsp
red chilli 2
green chillies slit 2
shahjeera  2 tsp
saunf/ fennel seeds  2 tsp
salt to taste
turmeric pdr.  1/2 tsp
water 500 ml
oil as needed
almonds halved as needed

Method
wash and soak dal, soya granules and almonds separately for 15 minutes,
drain water, mix the other ingredients  except the last 2
add water cook on medium heat, removing the scum as it comes up. cook till the dal is cooked and the water as almost evaporated.
remove, cool and make a paste in the mixie.
check for seasoning, add some finely chopped coriander leaves, mix well
make small cutlets, press gently one almond half in the centre
shallow fry in a pan till crisp on both the sides
serve hot with ketchup/ chutney of your choice.

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Easy Spinach- vege rice

Ingredients for rice
Rice washed  1 cup
arhar/ tuvar dal  1/2 cup
spinach washed and finely chopped  2 cups
onion finely chopped  1
tomato finely chopped 2
carrot finely chopped 1
turmeric pdr.  1.2 tsp
red chilli pdr. 1 tsp.
green chillies slit 2
salt to taste
coriander leave
water  3 1/2 cups

for tempering
ghee/ oil  2 tbsp
mustard seeds  1/2 tsp
jeera  1/2 tsp
red chillies 2-3
hing  1/4 tsp
curry leaves 1 sprig chopped

Method
in a pressure cooker, add  all the ingredients for rice, add water, mix well, close and cook for 4-5 whistles, once pressure goes, open
in a small pan/ kadai, heat oil/ ghee, add mustard seeds, once it crackles, add jeera, hing, red chillies, remove, add curry leaves, pour over rice, mix well
serve hot with plain curd or cucumber raita and chips/ papad to make a complete meal

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Curry powder

Ingredients

dry red chillies   1 kg
coriander seeds    1/2 kg
jeera/cumin   375 gm
peppercorns   50 gm
cinnamon  5 gm
cardamom   5 gm
cloves    5 gm
saunf   5 gm
asafoetida   2 tbsp
fried gram/ pottu kadalai    50 gm
fenugreek/ methi seeds   50 gm
turmeric pdr.  125 gm
khus khus/ poppy seeds   50 gm
mustard seeds    50 gm

Method
dry roast all the ingredients except turmeric pdr., separately
cool and grind to a fine paste, mix turmeric pdr. well
store in a clean air-tight jar.

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Quick, easy and tasty Mysore Rasam

Ingredients

tamarind extract not too thick   2 cups
tomatoes 2 small finely chopped
coriander leaves finely chopped 2 tbsp
curry leaves few
salt to taste
mustard seeds  1/2 tsp
hing little
ghee  1 tsp
for powder
coriander seeds  2 tsp
arhar dal   2 tbsp
dry red chillies 3
jeera  1/2 tsp
peppercorns 6-8
dry roast all the ing. for powder, cool, and powder fine

Method
in a pan, add tamarind water, tomatoes, hing, half of the coriander leaves
let it boil well for about 7 minutes
mix the powder well with enough water, add to the boiling liquid, add  another 1/2 cup water
let it boil well for 3-4 minutes
add more water as desired( roughly another 2-3 cups) let it come to one good boil, remove
in a small kadai, add ghee, mustard seeds, once it crackles, add curry leaves, add to the rasam
serve hot with cooked plain rice and ghee along with vegetable of your choice, papad is always welcome.

this rasam can be made quick, or when in a hurry, as you don't have to cook the dal and wait for the pressure to cool down to open the cooker, just roast the ing., cool, by the time the liquid boils, you can powder it and to make your rasam in about 15 minutes maximum.

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Carrot chutney

Ingredients
cumin  1 tsp
red chillies 2-3 or to taste
carrot 1 big chopped and blanched
tamarind little
salt to taste
oil 1 tsp

fry jeera and red chillies, add carrot and tamarind fry for a minute
cool and grind with salt and little water to a fine paste

this goes well with coriander rice, dosai, idlis, adai etc, it is healthy as carrot is rich in Vitamin A

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Mango ghatta curry

for ghatta
besan/ gram flour  1 cup/ 100 gm
grated raw mango  1/2 cup
salt to taste
curry pdr.  1 tsp
sugar  1 tsp
achar/ pickle masala 1 tsp
saunf 1/2 tsp roasted
baking soda a pinch
oil 2 tbsp
curd 2 tbsp

in a bowl, mix flour with grated mango, spices, soda well, then add curd and 1 1/2 tbsp oil, mix well
last add the rest of the oil
grease your hands well with oil, take out some of the dough, roll into long shape like sausage OR you can make very small rounds lightly flattened
steam the rolled ones for 10 minutes in a hot steamer/ cooker
if you've made long ghatta, then cut into smaller rounds and keep aside once cool

for gravy
in a mixie/ blender, blend mango pulp  1 cup, curd  1 cu[ and besan  3 tsp well

ghee 1 tsp
oil  1 tsp
water  1/2 cup or as needed
salt to taste
garam masala  1/2 tsp
curry pdr.  1 tsp
sugar  1/2 tsp

for tempering
ghee  1 tbsp
hing 1/4 tsp
saunf  1 tsp
red chillies 2
cloves  2
cardamom  2

heat oil and ghee in a pan, add the mango-curd paste, water 1/2 cup, add the seasonings, keep stirring and cook till it comes to a boil, add the steamed ghatta, add water as needed, simmer for 3-4 minutes
in a small pan/ kadai, heat ghee, add the tempering ing. , pour it over the gravy
serve hot with roti/ naan/ toasted bread / rice

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Mango sasam

to make paste

mustard seeds  1/2 tsp

dry red chillies  2

grind both coarsely

add grated coconut  1/2 cup

gur / brown sugar   1 tbsp

imli paste  1 tbsp

salt to taste

coriander leaves  1 tbsp

oil  1 tbsp

water 2-3 tbsp

grind all to a coarse paste

 stuffing

mix the paste with 1 cup chopped mango pieces , 1/4 cup coconut and keep aside

to make a batter, mix wheat flour 1/2 cup, rice flour 1/2 cup and suji 2 tsp and salt

mix all well, add water to make a batter with a pinch of baking pdr.

to it add chilli flakes  1 tsp, coriander leaves  1 tbsp mix well

heat a tava, make small pancakes, cook using oil till soft and light brown on both sides on medium flame

remove, put stuffing, roll and serve with some grated coconut and dhania

 this recipe can be made with pineapple also instead of mango or with mixed fruits, this is a Goan delight.

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