GREEN CHUTNEY FOR SANDWHICHES, CHAAT & DATES-TAMARIND CHUTNEY FOR CHAAT

Green Chutney

Ingredients:
For green chutney:
Coriander Leaves - 1 cup
Mint Leaves - 1 cup
Ginger - 2 tsp chopped
Green Chillies - 3-4
Tamarind - half of lime size (seeds removed)
Lemon juice - 1 tsp
Salt

Preparation :
Blend all the ingredients add little water till smaooth and store in a air-tight container. It can be stored for 2 weeks if kept in refrigerator.


Tamarind Chutney:

Ingredients:
Tamarind - 1/2 cup (pitted)
Dates paste - 1/2 cup or 1 cup pitted dates
Jaggery - 1 cup
Roasted cumin Powder - 1 tsp
Chilli Powder - 2 tsp
Rock Salt
Water - 3 cups

Preparation:

Melt the jaggery with little water and sieve for any impurities. Together with sieved jaggery syrup, add in the all the ingredients and cook till the chutney thickens. You will knwo the chutnies are ready when the chutney coats over a dipped spoon. Let it cool down completely and then run the whole mix in a blender. Store in an air tight container for later use.

Cheers,
Neetz ;)

TOMATO CHUTNEY (for Idlis n Dosas)

Tomato Chutney

Its weekend and you are lazy to make some sanbhar for the dosa or idli? Why not try this chutney which can be made in a jiffy and kids will love it too and a great combo with cocnut chutney :)

Ingredients :

Tomato - 2 medium sliced
Onion - 1 med sliced
Dry red Chilli - 3-4 nos (quantity according to the spice needed)
(Roasted Chana Dal (Pottukadalai) - 1/2 tbsp (optional)
Salt to taste

Preparation:
Add a tbsp of oil to a pan and add in the red chillies, onions and tomatoes and saute till it becomes soft. Dont turn the onions brown. Once cooled, grind the to a paste. Add the roasted dal, salt and grind. Serve with dosas or idlis. If you want to temper them you can do it by adding mustard, urad dal and curry leaves.

Cheers,
Neetz ;)

NAADAN PARIPPU CURRY (Kerala Dal Curry)

Naadan Parippu Curry

One of the most common and yet the yummiest of all dals (thats how i feel). This is very common during our harvest festval called Onam. Its served with rice and ghee on top of this dal and pappad..Yummy yummmm........ nothing can make this more tastier than that :)


Ingredients :


Moong Dal : 1 cup
Turmeric Powder : 1/2 tsp
Salt


For Grinding:
Grated Coconut : 1/2 cup
Garlic : 3 nos
Green Chilli : 2-3 nos
Jeera : 3/4 tbsp


For Tempering:
Mustard seeds : 1 1/2 tsp
Curry Leaves : 2-3 strings
Red Chilli : 2 nos torn into two




Preparation:
Pressure cook the dal with turmeric powder and salt till dal is cooked. Cool and open the lid and smash the dal. Grind all the ingredients from cocnut to Jeera in a grinder to a paste. Add this tot he cooked and smashed dal over simmer flame. Simmer till dal is half thick. The in a pan add oil, splutter mustard seeds and add in curry leaves and red chilli and saute for about 30 seconds. Pour over the dal and mix. Serve hot with rice and ghee :)


Cheers,
Neetz ;)

CHUTTAARACHU CHAMMANTHI (Roasted Chilli Chutney)

Chuttarachu Chammandi (Roasted Chilli Chutney)

My all time fav and always would love to have it with dosa or idli :). I have made the chutney into a bit liquid stage for a change :)

Ingredients:

Coconut scraped    -  1 cup
Red chilli    -  5 nos
Shallots    - 5 nos
Tamarind  - 1/2 of lime size
Coriander powder - 1/4 tsp
Salt
Roast the red chilli in a pan w/o oil and then add in rest of ingredients except salt and tamarind. Roast till cocnut becomes light brown in color and then once cooled grind with salt and tamarind, water or alternative w/o water as well.

Cheers,
Neetz ;)

VENDAKKA KICHIDI (OKRA KICHIDI)

OKRA KICHADI

I actually dont know whether to call this recipe pachadi or kichadi.. coz for pachadi usually people add in coconut and I havent done that in this one.. so i ended up giving the name kichadi ;)


Ingredients:
Okra - approx 6-7 nos cut into round
Mustard seeds - 1 tsp
Fenugreek seeds - 1 tsp

Red Chilli  - 2 nos
Curry leaves - 2 strings
Curd - 1 1/2 cup
Ginger - 1 small piece chopped finely
Salt
Coconut oil


Beat the curs and add in salt and keepa side. Fry the okra pieces till light brown so that the stickiness is removed. Then put the fried pieces into the curd. Then in the same pan with same oil (add in more oil if needed), add in the mustrad seeds and fenugreek seeds. Once the seeds splutter add in the red chilli, curry leaves and ginger and saute for 15-20 sec. Then lower the flame to the minimum and add in the curd mix and saute till warm. Make sure the curs doesnt get spoiled. Heatr should be at minimum and keep sauting till you reach almost a loose consistency. The curd should not boil. Serve chilled as it will taste more yummy when cold :)

Cheers
Neetz ;)

HUMMUS

Hummus

Hummus is a very popular dip thats used in middle eastern regions. Hummus is always available here with all sorts of kababs and fry items and even breads. For long I have been thinking of making this. This is the second time I am making this and finally came out right after long browsing of many sites for this proper recipe. The first time I made i rememeber giving it to my friend Ambily. God!!.. i m thankful she didnt come and beat me up.he he he...So you actually learn from your mistakes and now finally I m proud I came up with a proper one :)


Ingredients :


Chick peas soaked in water overnight - 1 cup
Tahini (sesame seed paste) - 1/4 cup
Garlic - 2 cloves
Olive Oil - 1/4 cup
Lemon Juice - 1/4 cup
Salt
Cumin Powder - 3 pinch
Chilli Powder - 1/4 tsp
Papprika powder and olive oil - for garnish


Preparation:


Boil the chickpeas in pressure cooker with water till chickpeas are done and then once cooked and cooled add them into a blender and rest of the ingredients. Reserve the cooked chickpea water and keep adding little by little for each grinding till it reaches a thick paste form. The hummus should not be loose in consistency. Serve to a bowl and garnish with olive oil and papprika powderand if needed a bit of cumin powder. The changes in this preparation was done to suit my taste and you can increase and decrease any of the ingredients according to your wish.
(Tahini is a sesame paste that is available in all supermarkets)


Cheers.
Neetz ;)

BOONDI RAITHA

Boondi Raitha

This will make an excellent dish for chappati and parathas :)

Ingredients :

Boondi - 1 cup

Curd - 1/2 litre

Cumin Powder - 1/2 tsp

Chille Powder - 1 pinch

Malli Ella (cilantro) - 1/2 cup

Black Salt or Salt - to taste

Paprika Powder - for garnish

Preparation :
Beat the curd and add in all the rest of the ingredients. Keep aside for about 20-30 mins as boondi has to get soaked in curd. Serve chilled :)


P.S : You can add water to the curd if you need a loose consistency...