Beans Porial

Ingredients

Beans - 1/4 kg
Mustard seeds - 1 tsp
Urad Dal - 1 tsp
Chana Dal - 1 tsp (kadalai paruppu)
Curry leaves - 2 sprig
Green chilly - 3 medium
Onion big - 1 small
Coconut - 2 tsp ( health conscious people may add jeera instead while seasoning )
Water - 1/4 cup

METHOD

Step 1 : In a kadai, add oil, mustard seeds, urad Dal, chana Dal,Jeera ( optional for coconut)

Step 2 : After mustard splutters, add curry leaves, g.chillies & onion & stir till colour turns translucent,now beans, stir for a few seconds , add water & salt , close with lid & cook on low heat till water disappears. This wont take long. Then sprinkle scrapped coconut & take off heat.

P.S : Cabbage Porial, Carrot Porial & Avarakkai Porial can be done (individually) following the same recipe.

METHOD 2 : To Cabbage & Beans Porial , 2 tbs of cooked green gram (paasi paruppu) or chana Dal (Kadalai paruppu)can also be substituted for coconut.

METHOD 3 : Cabbage Carrot & Beans can be added together to make India flag colour Porial.

Goes well as side dish for  Rice & Curries.

Kovakkai Porial

Pls. excuse for picture quality

Nikhil & Chynna love to have it with curd rice !!

Ingredients

Kovakkai - 1/4 kg
Chilly powder - 1 tsp
Jeera - 1tsp
Oil - 2 tbsp
Coconut - 1 tsp scrapped
Salt - to taste

METHOD

In preferably, a non stick kadai oil, add jeera seeds, after it splutters add kovakkai & saute for a minute stirring almost continuously.Add  little water & close lid & cook till water disappears. Now add chilly powder& salt & keep frying it ( can add little more oil if you desire ). after it becomes dry, add scrapped coconut & take off heat . 

Peas kootu (Pattani)

Selvan's Favourite  

Ingredients

Peas - 1/2 kg (unshelled)
Mustard seeds - for seasoning
Curry leaves - 2-3 sprigs
Onion - 2 ( finely sliced )
Tomato - 2 big juicy
Ginger garlic paste - 1/2 tsp
Chilly powder - 1 tsp or according to taste
Coriander powder - 1/2 tsp
Garam masala - 1/4 tsp (optional)
Turmeric powder - 2 pinch ( "" )
Salt - To taste

METHOD

Shell the peas. In a kadai,pour little oil ,add mustard seeds, curry leaves, onion & saute till onion colour turns translucent.Add gin & gar. paste, stir for a minute & add juicy tomato stir for 2mins & add chilly powder ,coriander powder,turmeric powder & saute till oil begins to separate, now add peas stir & add a cup of water & close to cook ,stirring occasionally .Take off heat after the peas cook & water reduces.Garnish with coriander leaves.

If you desire gravy put off heat before water reduces. Carrot & beans can also be added with peas.

It goes well with rice & curries , as side dish or subji for roti.

Mushroom Broccoli Left Over Salad !

Ingredients

Broccoli - Few pieces
Mushroom - few pieces
Olive oil - 1 tsp
Left overs - Pasta, little rice,chole,corn etc etc

METHOD

In a nonstick pan, add olive oil & toss in the veggies , sprinkle some salt & blanch for some time ,then add some of the left over food items from fridge,some pepper & toss for some more time & take off fire & Serve Hot...

Pound Cake

Ingredients

11/3 cups all purpose flour ( I used multigrain atta)
2 tsp Baking powder
1/2 tsp salt
1 cup unsalted butter ( I used 1/2 cup veg oil instead)
11/4 cups sugar
4 eggs
2 tsp vanilla Essence

In a big bowl mix wet ingredients first & sieve & mix dry ingredients separately & mix.
Add little milk if its too thick.
Pour the batter in a prepared bowl & bake at 180*C for  40-50 Min's or till cake turns brown or a toothpick inserted comes out clean .

 

Spinach corn sandwich

Healthy & Tasty anytime snack

Spinach corn Sandwich with Chatpata Corn

Ingredients

Whole wheat bread - 8 slices
Spinach (palak)- 10 big leaves
Garlic - 6-7 pods
Corn  - 1 cob
Pepper - little
Salt - to taste
Mayonnaise or sandwich spread - as needed
Butter - as needed
Cheese - slices (optional)

METHOD

Step 1 : Slightly blanch palak with garlic & little salt in few spoons of water & grind to a paste.

Step 2 : cook the corn for 3 Min's in microwave oven .

Step 3 : cut one cheese slice into four.

Step 4 : Take a slice of bread, spread butter on one side & mayo or sandwich spread on another & some spinach paste. sprinkle some corn & pepper & 1/4 piece cheese & close both slices & toast in sandwich toaster .


Delicious Spinach corn sandwich ready in a jiffy...

Fish Curry ( Vaikundapuram Special )

My Thaiamma Pati to Amma & Me ( chalai meen kuzhambu was damn fantastic,esp when fed by Thai Pati)

Ingredients

Fish        (seer to chalai)        - 1/2 kg (any variety)
Coriander powder                  - 3 tsps
Aachi kulambu milagai podi - 3 tsps OR Curry powder
Chilly powder                        - 2 tsps
coconut                                  -  4 tbs (approx)
cumin seeds                           - 2 tsp
Small onion                           - 1 handful
Curry leaves                          - a lot
Sesame seed oil                      - 4tsps
Curry leaves                          - few sprigs
Tamarind                               - 50gms, soaked in 1/2 teacup of water
Tomato                                  - 1

METHOD
Step 1 : Squeeze out the tamarind pulp & discard tamarind.

Step 2 : Clean & keep fish aside.

Step 3 : In mixer, first dry grind cumin seeds ,then add & grind coconut to a fine paste & finally add small onions & a sprig of curry leaves & just one grind (pulse). (Do not Grind Onion To A Fine Paste )

Step 4 : In the fish curry vessel,add approximately 4 cups of water to the tamarind pulp . when you taste the water it should still be very sour. Squeeze the tomato in it,add 3 slit green chillies,a pinch of turmeric powder,coriander powder,little curry leaves,aachi kulambu powder & allow it to boil till the fresh masala powder smell disappears ( paccha vaasanai) & curry thickens a little bit . Now add salt ,fish & the ground masala & cook for a little while.The fish wont take much time to cook.Finally add oil & let it simmer for a few Min's.Garnish only with curry leaves.

TIPS : Raw mango can also be added for sourness. Reduce the quantity of tamarind if you are using raw mango. Mango enhances the taste of the fish curry . Tastes awesome !

P.S : Fish curry tastes better as it gets older. Nethu vaccha meen kuzhambu is any day better.

Mutton Pepper Fry

Ingredients

Mutton                        - 1/2 kg
Onion                          - 3 big ( u can alternate with small also)
Tomato                        - 2 small
Ginger & garlic paste - 1tsp
Meat masala                - 1tsp
Cinnamon                    - 2 pieces
Cloves                         - 3 nos
Saunf                           - 1 tsp
Turmeric powder        - 2 pinch
Salt                              - to taste
Curry leaves               - a lot
Oil                              - 3tsp

METHOD

Step 1 : Marinate mutton with G&G paste,meat masala,chilly powder,turmeric powder,salt for a minimum of 1 hour.

Step 2 : Saute cinnamon,cloves,saunf,curry leaves & onion till it is translucent,then add tomatoes & saute till it melts. Now add the marinated mutton & little water & cook till it done, Finally add pepper & garnish with coriander & lil curry leaves..

 Add little water if you desire gravy OR dry fry will taste good too..

Vegetable Uthappam

Ingredients

Dosa Mavu - 3 cups ( a few days old)
Carrot - 1 small (scrapped)
Cabbage - 100 gms (scrapped)
Small Onion - 2 handful (OR) Big onion - 2 big ( finely sliced)
Capsicum - Half (finely sliced)

Palak - 1 small cupful
Fenugreek leaves - a handful
Coriander leaves - a handful
Pepper - 1 tsp
Cumin Powder - 1tsp
Garam masala - 1/4 tsp (optional)
Salt - to taste
Idli podi - to sprinkle

METHOD

Step 1 : Mix all veggies & masala powder's ,except idli podi, in the dosa batter.

Step 2 : In a dosa tawa pour one ladle full of the batter & spread like dosa. It has to be little thick than a dosa.

Step 3 : Sprinkle idli podi on top & some oil too..Turn it over once & cook for a while in medium heat till it becomes crispy.

Serve hot with any Chutney & Sambar..Even veggie fussy people will love it.

It will actually go well with any curry

P.S : Any vegetable can be added except water veggies.

Peanut Butter & Chocolate swirl bar

                                                  
                                         Edita Baltzar's CSB

Ingredient

Crunchy peanut butter - 1/2 cup
Softened Butter            - 1/3 cup (45 gms)
Brown sugar                 - 3/4 cup
White sugar                  - 3/4 cup
Egg                               - 2 nos
Vanilla or essence         - 2 tsp

Multipurpose flour        - 1 cup (I use multigrain atta for health reasons)
Baking powder              - 1tsp
Salt                                - 1/4 tsp
Chocolate chips             - 11/2 cups

METHOD

Step 1 : Mix the first 6 ingredients & keep aside.

Step 2 : Mix & sieve together flour,baking powder,& salt.

Step 3 : Combine the first & second mixture & some chocolate chips.

Step 4: Spread the combined mixture in the greased pan & sprinkle some chocolate chips on it.

Step 5 : Bake in the preheated oven for 5 min's first at 200*C. Take it out & spread the chocolate chips with a fork. Again bake for 20-25 min's more until it turns golden brown.

For the bars not to dry out & harden,keep it covered in cling wrap or any plastic cover or in a plastic container.
                                                      ENJOY !!

Sweet Mint Chutney

Dora's sweety minty chutney

Ingredients

Coriander leaves            -- 1 cup
Mint leaves                     -- 1 cup
Green Chilly                    -- 1/2 or 1 ( according to taste)
Ginger                              -- 1 inch piece
Salt ( i prefer rock salt)    -- to taste
Sugar                                -- 1tsp ( or according to taste )
Tamarind                          -- 1 small marble sized

METHOD

Grind all ingredients in a mixture adding little water.

Goes well with Biryani.

Egg Curry

 My dear friend Sujitha's popular egg curry

 Sujitha's popular egg curry

Ingredients

Egg                             -- 4 nos
Big Onion                   -- 2 nos ( big )
Tomato                       -- 3 nos (medium)
Ginger & garlic paste -- 2 tsp
Saunf                          -- 1 tsp
Cloves                         -- 3 nos
Cinnamon                    -- 1 inch piece
Curry leaves                 -- a lot
Meat masala                 -- 2tsp
Red chilly powder        -- 1 tsp
Turmeric powder          -- 1/2 tsp

METHOD

Step 1 : Full boil eggs & keep aside.

Step 2 : In a kadai, pour oil, season with saunf,clove,cinnamon etc,add onion,ginger garlic paste ,saute well ,add tomato & cook well,take off heat,cool & then grind.

Step 3 : In the same kadai,add oil,lots of curry leaf,the ground masala,meat masala,chilli powder,turmeric powder,water & cook for some time. Then add the full boiled eggs & allow to cook for another 5mins or so. Take off heat & garnish with coriander leaves.

Goes well with  coloured rice & indian breads.

Batura ( Chole batura )

Ingredients

Maida            -- 2 cups
sooji or Rava -- 1/4 cup
Sugar             -- 1 tsp
Baking soda   -- 3/4 tsp
Curd               -- 1/2 cup
Water              -- as need be
Salt                 -- to taste

METHOD

In a bowl mix all dry ingredients well first. Then add curd & knead & sprinkle water as need be. The dough should not be too loose but firm. After kneading ,brush the dough with few drops of oil & cover & leave to raise for 4 hours. Then make balls, roll out & fry in oil like poori's. Size of poori depends on the amount of oil u like to use !

Goes very well with chole masala.

Channa OR Chole masala

Ingredients

Chole or channa          -- 1 cup ( soaked for at least 8 hrs or overnite & cooked in pressure cooker for 20      Min's adding a tsp of salt )
Big onion                    -- 2 nos
Tomatoes                    -- 2 nos
Ginger & Garlic paste -- 2 tsp
Red chilly powder       -- 1 tsp
Coriander powder       -- 1 tbs
Saunf                           --    1/2 tsp
Cumin seeds                 --1/2 tsp
Bay leaf                         -- 1
Chole masala                 -- 2 tsp
Garam masala                -- 1/2 tsp


METHOD

Step 1 : In a kadai,add oil, cumin seeds, saunf,bay leaf,chopped onions saute till golden brown,ginger garlic paste,tomatoes & saute till tomatoes melt .
Step 2 : Coarsely grind the above ingredients first (remove bay leaf before grinding) & a handful of cooked channa ( one pulse) & keep aside.
Step 3 : Now again in kadai add chole masala,red chilly powder & all other masala powders & saute well & add the ground ingredients & when oil starts to separate add the cooked channa ,some water &salt.let it simmer for at least 10 Min's adding little water if required. Take off heat.

Garnish with coriander leaves , onions rings & a slit green chilly .

Goes well with bread & all kinds of Indian breads & mostly with poori's or  baturas.

Dhal Makhni

This recipe involves long cooking process . Makhni means butter & Dhal tastes better with loads of butter !

Ingredients

Black whole urad dhal -- 1/2 cup
Rajma                           -- 1/4 cup
Tomato                         -- 1/2 kg
Ginger & Garlic paste  -- 1/2 tbsp
Green chilly                  -- 1nos
Cardamoms                  -- 4 nos
Cloves                          -- 5 nos
Cumin seeds                 -- 1/2 tsp
Red Chilly Powder       -- 1 tsp
Coriander Powder         -- 1 tsp
Butter                            -- 100 gms
Cream                            -- 100gms
Kasuri methi (dried fenugreek leaves)-- 1tsp

METHOD
Step 1 : Soak the dhal mixture overnite & pressure cook & keep aside.

Step 2 : In boiling water, drop tomatoes slit on top, remove from water ,peel skin & make puree in mixer & keep aside.

Step 3 : In a non stick kadai, add oil , cumin seeds, cinnamon,cloves,cardamoms,G & G paste, tomato puree 7 slow cook for about 10 mins, now add chilly powder,coriander powder,salt to taste,cover with lid & cook for another 10-15 mins.Then add butter,water from the cooked dhal & cook again,add dhal mixture, kasuri methi & cook again for another 30 mins atleast in slow fire. Finally add cream & cover & let it simmer for another 5 mins.Take off heat & garnish with coriander leaves & a dollop of butter.

Goes well with all indian breads..

Vegetable Biryani



Vegetable Biriyani with side-dishes

Ingredients

Basmati Rice               -- 1 cup
Onion   (big)                -- 2nos
Oil                                -- 3tbsp
Ginger & Garlic paste -- 2tbsp
Tomato                        -- 1 big
Mint leaves                  -- a handful
Coriander leaves            -- a handful
Green chilly                  -- 3 nos
Vegetable( Mixed )      -- 1 cup ( cauliflower,carrot,beans,peas,broccoli,potato (optional),capsicum etc)
Pasteurised cow milk   -- 3/4 cup
Garam masala               -- 1/2 tsp
Turmeric powder          -- a pinch
Cinnamon                     -- 2 inch piece
Cloves                           -- 3 nos
Lime juice                     -- 2-3 tsp

METHOD

In a pressure ,add oil , brinji leaf,cinnamon piece,cloves, onions & saute till colour changes,add G & G paste,mint & chillies slit (or both coarsely ground), tomatoes ,garam masala,salt & saute till pulpy,now add all vegetables,saute for 2 Min's, add rice & 11/2 cup water ( 3/4 milk & 3/4 water),coriander leaf,lime juice.salt. close cooker lid. after steam comes ,put weight & cook for one whistle or 4 Min's.

Garnish with coriander leaf, fried onions & Cashews..

Mumbai Pav Bhaji Masala

Ingredients
Potato                           -- 1
Cauliflower                  -- !/2 cup
Carrots                         -- 1
French beans                -- !/4 cup
Cabbage                       -- !/2 cup
Green peas                   -- !/4 cup
Ginger garlic paste       -- 1 tbs
Big onions                    -- 2 nos finely chopped
Capsicum                      -- 1                ""
Tomato                          -- 2 nos              ""
 Lemon juice                  -- from 1 lemon
Green chilly                   -- 2 nos

For The Masala

Pav bhaji masala       -- 11/2 tbsp
Red chilly powder     -- 1/4 tsp
Coriander powder      -- 1 tsp
Turmeric powder       -- 1/4 tsp
Garam masala            --1/2 tsp
Cumin seeds               -- 1/4 tsp
Dry mango powder    -- 1/4 tsp
Cloves                        -- 1-2
Salt                             -- to taste

METHOD

Step 1 : Boil & grind (Coarsely) Cauliflower, carrots,beans,cabbage,peas & keep aside. Cook & mash potato separately.

Step 2 : In a kadai add 2tbsp butter,a pinch asafoetida, G&G paste,onions & Capsicum.after the onions turn translucent pink, add tomatoes,chillies slit,pav bhaji masala,red chilly powder,coriander powder,Turmeric powder,garam masala,cumin seeds,cloves,dry mango powder,& salt. let cook for 10 Min's, then add vegetable mixture. let it simmer for 8 Min's.Then add potato. cook for 10 Min's & remove from stove & add lemon juice.

Step 3 : Take a pan ,add butter ,slice the pav (bun or bread ) in the centre & place them on the pan facing inwards. Turn them around in a minute & let the outside turn golden brown.

Garnish bhaji with cut onions,coriander leaves & a dollop of butter in the middle..

P.S : Yummy  !!

Kola urundai kuzhambu

Kola urundai curry or Kuzhambu

Ingredients

Mutton keema                                -- 1/2 kilo
Oil                                                   -- 5-6 tsps
small onion                                     -- 1 cup
Ginger & garlic paste                      -- 2tbs
Dry red chilly                                  -- 10nos
Cinnamon                                        -- 1 small piece
Cloves                                              -- 2-3 pieces
Saunf ( sombu)                                --2 tsp
Roasted chana dhal (pottu kadalai) -- 2tbs
kuskus                                              -- 3tbs
Pepper                                              -- 6-7
Coconut                                            -- 5-6 pieces
Tomato                                             -- 3 nos

METHOD

Step 1 : Dry grind in mixer, dry chilly,g&g ,cinnamon & cloves,saunf ,salt, pottu kadalai or roasted chana dhal & keema without adding any water. make small balls & keep aside.

Step 2 : For the curry: grind,cumin seeds,saunf,kasakasa (kuskus),pepper,cinnamon,cloves,star anees,coriander seeds ( powder can be added too ),coconut to a fine paste & keep aside.

Step 3 : In a kadai, add  oil, cinnamon,onion,ginger garlic paste about 1tbs,saute well,add tomatoes, after oil starts showing add the ground masala,chilly powder,turmeric powder & let it boil for sometime. Then add keema balls & allow it to cook till done( keema will cook very fast), after it thickens,put off stove & garnish with curry leaves & coriander leaves.

P.S: instead of making keema balls with the entire quantity of mutton ,some can be kept aside & added in the curry also.

Goes well wtih plain rice , idli,dosa,roti,parata,appam,idiappam etc

Tomato Chicken

Tomato Chicken

Ingredients

Chicken                   -- 1/2 kg
Oil                           -- 5-6 tbs
Ripe tomatoes         -- 3-4
Ginger garlic paste -- 4tbs
Dry red chilly         -- 8nos
Cinnamon               -- 1 big piece
Cloves                     -- 2

METHOD

Wash & keep chicken aside. Grind together ginger & garlic paste,cinnamon,cloves & red chillies. Mix curd & Tomatoes separately & mix all together. In a kadai add oil & add the chicken pieces & fry for 5-10 mins.Then add the mixture to chicken ,add very little water & salt & cook covered till its done..Keep stirring occasionally so it doesnt burn or stick to the pan..Garnish with coriander leaves & onion.

P.S : This will taste like chicken 65.

Onion Pachadi

Onion Pachdi

Ingredients

Big red onion        -- 2 nos ( cut into thin slices )
Green chilly         -- 1/2      ( """""""""""""""""" )
Salt                       -- to taste
Curds                   -- 2 cups
Coriander leaves  -- for garnishing

METHOD

Mix all in a bowl & garnish with coriander leaves.

P.S : Cucumber & Carrot also can be added

Brinjal curry or Ennai Kathrikai kootu

Brinjal curry or Kathrikai kootu

Ingredients

Brinjal -- 1/4 kilo
Big onion -- 1 nos ( cut into small pieces )
Tomato --2 nos
Tamarind pulp -- 1/4 cup (thick)
Chilly powder -- 1tbs
Pepper -- 1 tsp
Curry powder or aachi kulambu milagai podi -- 2tbs
Coriander powder -- 2tbs,
Turmeric powder -- 1/2 tsp
Jaggery or brown sugar -- 1 small piece Optional )
Curry leaves -- 2 sprigs
Salt -- to taste

To be roasted in little oil & ground to a paste:
 
Peanuts -- 3tbs
White sesame seeds --2tbs
Fenugreek seeds -- 1/2 tsp

METHOD

Step 1 : slit brinjal in four on top,make sure not to cut it into pieces & drop in salt water.

Step 2 : In a kadai,pour some oil & fry brinjals till the colour changes,add pepper, add cut onions & saute till translucent, add tomato, after it becomes pulpy add the masala powders & the ground ingredients & allow the brinjal to cook well ,adding some water. finally add tamarind pulp & let it boil & when oil starts to separate add jaggery (mainly added to take off the sour taste) & some curry leaves & put off stove. Sprinkle a pinch of fenugreek powder on top.

P.S : Goes well with all types of Biryani & plain rice & as subji for roti etc 

Mutton Biryani

Non --Vegetarian Recipes

Mutton Biryani

MARINATE
Mutton                          -- 400gms
Chilly powder               --1tbs
Turmeric powder          --1tsp
Curd                              --1/2 cup
Garam masala               --2 tsp

OTHER INGREDIENTS

Basmati Rice                -- 2cups
Big onions                    -- 5 (big)
Tomato                         -- 3 (big)
Mint leaves                  --1cup
Ginger & Garlic paste  --5tbs
Green chilly                 --8nos
Cinnamon                    -- 4inch piece stick
Cloves                         --5nos
Coriander leaves         --1 cup
Lemon                         --1 no
Ghee                           --3 tbs (optional)
Vegetable oil              --1/4 cup
Pasteurised cow milk--1cup
Water                        -- 3 cups

METHOD
 Step 1 :Marinate mutton for at least 1/2 hr (more is always better) adding 1/2 cup curds,2tsp ginger&garlic paste,chilly powder & turmeric powder

Step 2 : Cook  the marinated mutton in a pressure cooker for (7 Min's if the meat is very tender) 10mins after putting weight in medium flame.

Step 3 : In a cooker again,in the following order, add oil,ghee,cinnamon,cloves,onion after translucent add ginger garlic paste, chilly & mint (i grind coarsely,so that it doesn't crowd the biryani),tomato,saute all well till oil separates,now add rice,milk,water & cooked mutton , coriander leaves & lime juice , mix & close cooker with lid,after steam comes ,put weight & cook for exactly 4 Min's in medium flame & open after steam settles.

TIPS : Cook biryani for 1 whistle or 4 Min's , whichever comes first.

Enjoy your tasty biryani with Brinjal kootu (ennai kathrikai) , onion pachadi,potato chips & sweet mint chutney. All the recipes are available in my blog.

Tomato chutney

Tomato Chutney

Ingredients

Tomato           -- 5 big ( ripe)
Big red onion  --1 nos
Dry red chilly  --6 or 7 nos
Asafoetida       --1/2 tsp ( optional )
Mustard seeds --1 tsp
Curry leaves    --1 stem
Salt                  --to taste

METHOD

In veg oil, saute in the following order, dry red chilly, onion till translucent,salt,tomatoes till pulpy . switch off stove , cool & then grind all together..Again in little oil,season adding mustard seeds, curry leaves & add ground ingre & let it cook for somemore time..if needed add lil water..keep stirring continuously.

Goes well with idli, dosa & roti's

Coconut chutney

Coconut chutney

Ingredients

Coconut                  -- Half lid
Green chilly            -- 4
Roasted chana dhal --3 tbs ( optional )
Garlic pods              --3 nos
Tamarind                 -- 1 small gooseberry (amla ) sized
salt                           -- to taste
.
METHOD

Grind all the ingredients in mixture. Seosoning optional
Goes well with Idli ,dosa, ven pongal, upma etc
P.S : if you are afraid of garlic breath, alternate asafoetida instead of garlic pearls.

Onion Chutney

Onion Chutney

Ingredients

Big red onions  -- 5nos
Dry red chilly   -- 7 nos or according to taste
Garlic pods       -- 3nos
Urad dhal         -- 2tbs
Asafoetida         -- 1/2 tsp (optional)
Tamarind           -- marble round sized
Salt                    -- to taste

METHOD

In little oil saute in the following order, urad dhal, dry red chilly, asaf, garlic & onion till color turns transluscent & salt. switch off stove & add tamarind.After it cools , grind n mixture or blender to a paste.. seosoning optional.
Goes well with all kinds of roti's , idli , dosa & can also be used as sandwich spread..

P.S : can also add 1 tomato .

Coriander leaf chutney

Coriander Chutney

Ingredients

Mint or Pudina leaves -- 1cup
coriander leaves           -- 1cup
curry leaves                  -- 1cup ( optional )
Green Chilly                -- 4 nos
Tamarind                     -- 1 small amla size
Cumin seeds                 -- 1/2 tsp
Small onions                 -- 1 handful
Salt--to taste

METHOD

Saute all the above ingredients in oil & grind..
Good for health & tastes good with chappathi , idli & dosa.
Onions can be alternated with coconut also..

Curry leaf Chutney OR Karuvepillai Chutney

Curry leaf chutney OR Karuvepillai Chutney

Ingredients:

Curry leaves       --2 cups
Coriander seeds -- 1 tbs
Tamarind           -- 1 amla size or according to taste
Urad dhal           --1tbs
Garlic pods        --3-4nos
Green chilly      --4nos
Salt--to taste

METHOD

In little gingely oil(tastes best) or any veg oil, saute curry leaves, urad dhal,coriander seeds,then grind along with other given ingredients in a mixture grinder. seasoning optional..

Tastes good with idli & dosa. Very good for health

Mint OR Pudina Chutney

Mint Chutney

Ingredients:
Mint Leaves ( pudina )--2 cups
Tamarind                    --1 small round
Green chillies             --2 or 3 nos
Urad dhal                    --2 tbs
Small onion                 -- A handful
Salt                              -- to taste
Garlic                           --2 pods

METHOD

Dry grind all ingredients in the following order...uraddhal small onions mint leaves garlic green chillies ,switch off stove & add tamarind...let cool & grind all in mixture with salt.(Optional,Finally in little oil,add mustard seeds,urad dhal,curry leaves ,once the mustard seeds splatter add in the ground chutney.)

alternative : instead of small onions , Half cup of coconut can be added ..
   

Hi!!

My first blog for u all!!