Pomfret Fish Fry (Black Sanduva Fish)

Ingredients :

Pomfret fish – 2 pieces

Pudina chutney – 3 tbsp

Green chilli paste – 2 tsps

Ginger – Garlic paste – 1 tbsp

Lemon juice – 4 tsps

Oil – 1 tbsp

Salt and pepper to taste

Preparation Method :

1. Clean and wash the fish thoroughly.

2. Make deep incisions on both the sides of the fish.

3. Mix together pudina chutney, green chilli paste, ginger-garlic paste, lemon juice, salt and pepper in a bowl.

4. Apply the mixture all over the fish on both the sides and keep in refrigerator for an hour.

5. Heat a frying pan and pour some oil.

6Place the fish and fry on both sides, until the raw the smell as gone and fish is fried well.

* Serve hot.

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Shahi Chicken Biryani

Ingredients :

Basmati Rice – 400 gms

Chicken – 500 gms

Onions – 2 medium size, sliced thinly

Ginger-Garlic paste – 2 tbsps

Green chillies – 4, slit into two

Turmeric powder – 1 tsp

Red chilli powder – 1 tsp

Coriander powder – 2 tsps

Garam masala – 1tsp

Shahi Jeera – 1 tsp

Curd – 2 cups

Lemon juice – 2 tbsp

Cloves – 6 no’s

Black Cardamoms – 4

Cinnamon sticks – 2 inch piece

Bay leaves – 2

Oil – ½ cup

Salt to taste

To Garnish :

Pudina Leaves – a small bunch

Coriander leaves – few sprigs

Preparation Method :

1. Marinate chicken pieces with curd, lemon juice, ginger-garlic paste and red chilli powder.

2. Keep it in the fridge for about an hour.

3. Wash and soak the rice for about 15 minutes.

4. Take a heavy bottomed vessel or a pressure cooker.

5. Pour oil and heat for some time. Add sliced onions, cinnamon, cloves, bay leaves, cardamoms, jeera and green chillies.

6. Now add the marinated chicken pieces. Mix well and cover it.

7. Cook for 5- 10 minutes till the chicken is half cooked.

8. Add the soaked rice to it and 3 cups of water.

9. Pressure cook for 1 or 2 whistles or cook till the rice is done.

10. Garnish with chopped mint and coriander leaves.

* Serve hot with raitha.

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Chilli Garlic Mushroom

Ingredients :

• Mushrooms – 250 gms, sliced
• Tomato – 2, sliced
• Butter – 1 tbsp
• Garlic – 6 cloves, chopped
• Dry red chillies – 3, crushed to flakes
• Lemon juice – 2 tbsp
• Pepper powder to taste
• Salt to taste
• Coriander leaves to garnish

Preparation Method

1. Heat a frying pan and add oil in it.
2. After a minute, add chopped garlic and chilli flakes.
3. Add mushroom to it and fry about 4-5 minutes.
4. Now add mushrooms chopped tomato, salt, pepper, lemon juice and cover with a lid.
5. Once the mushrooms are tender and tomatoes blended well, switch off the stove.
6. Garnish with coriander leaves and Serve hot.

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Prawns Masala

Ingredients :

Fresh prawns – ½ kg

Onions – 1, big size, finely chopped

Ginger – 1” piece, finely chopped

Garlic – 10, crushed

Coconut – ½ cup, freshly scrapped

Turmeric powder – ½ tsp

Red chili powder – 2 tsps

Tamarind paste – 1 tbsps

Mustard Seeds – ½ tsp

Small onions/ Chinna Ulli – 10, sliced

Curry leaves – 2 sprigs

Salt to taste

Oil – 2 tbsp

Preparation method :

1. Take a thick-bottomed vessel, mix tamarind paste, red chilli powder, turmeric powder, chopped onions, ginger- garlic and salt, along with required amount of water.

2. Mix everything together well.

3. Bring to boil and cook in reduced heat for 8-10 minutes.

4. Once the prawns are half cooked, add the coconut scrapings.

5. Cook till the prawns are cooked and allow all the water to evaporate and the prawns become dry.

6. Heat the oil in a pan.

7. Add the mustard seeds, wait until the mustard starts crackling & add the sliced small onions and curry leaves.

8. Fry till the onions turn golden brown.

9. Add this seasoning to the prawns and sauté for 6-8 minutes.

* Switch off the stove and Serve hot.

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Simple Fish Curry

Ingredients :

Fish (any variety) –1 kg, cut into 1 inch round pieces

Small Onions/ Chinna ulli – 20, cut into slices

Ginger – 2” piece, minced

Garlic – 20 pods, minced

Green chillies – 8 no’s, minced

Kokum/ Tamarind – 1 lemon size, soaked in 50 ml of water

Turmeric powder – ½ tsp

Red chillies – 3 no’s, broken into two

Mustard Seeds– ½ tsp

Fenugreek seeds– ½ tsp

Curry leaves – 3 sprigs

Salt to taste

Oil – 3 tbsps

Preparation method :

1. Clean the fish and rinse with water 2-3 times. Drain off the water.

2. Heat the oil in a pan and add the mustard seeds.

3. Wait until it begins to crackle, then add the fenugreek and fry till golden brown.

4. Now add minced small onions, ginger, garlic, curry leaves and broken red chillies.

5. Sauté till the onions are translucent. Add salt and the fish pieces.

6. Make a paste of tamarind and strain the water.

7. Add the tamarind water and 2 cups of plain water. Bring it to boil.

8. Reduce the heat and cook for 5 minutes.

9. Once the fish got cooked and it absorbed the spices, switch off the stove.

* Serve hot as accompaniment for rice.

Note: Fish curries made in earthen vessel gives you an extra taste to the curry.

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Chinese Vegetable Fried Rice

Ingredients :

Basmati Rice – 2 cups

Carrots – 2, chopped finely

French beans – ¼ cup, chopped finely

Cauliflower – ¼ cup, chopped finely

Capsicum – ¼ cup, sliced thinly

Cabbage – ¼ cup, finely chopped

Green peas- 2 tbsps

Spring onions – ¼ cup, chopped finely

Soya sauce – 2 tbsps

Tomato sauce – 1 tsp

Ajinomoto- ½ tsp

Black Pepper powder to taste

Salt to taste

Butter – 1 tbsp

Oil – 2 tbsps

Preparation Method :

1. Wash and soak rice for half an hour.

2. Cook the vegetables 75 % (carrot, French beans, cauliflower, cabbage and peas) in steam.

3. Before switching off add capsicum and spring onions.

4. Cook rice separately and mix butter with a fork and fluff it up. Keep it aside.

5. Heat a frying pan and add oil in it.

6. Fry the steamed cooked vegetables for a 2-3 minutes.

7. Add tomato sauce, soya sauce, salt and ajinomotto.

8. Now mix the cooked rice thoroughly in the veg mixture.

9. Sprinkle pepper powder and fry it for 2-3 minutes.

* Serve hot.

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Coconut Tomato Rice

Ingredients:

Basmati Rice boiled 1 cup

Tomatoes Chopped 1 cup

Coconut grated 1 cup

Green chilli 5

Cashew nuts 20gms

Fennel (Jilkarra) 1 spoon

Red Chilli powder Acc

Salt For taste

Haldi pinch

Garlic Chopped 1 spoon

Red chilli 3

Curry leaves Acc

Oil 2 spoons

Coriander leaves Acc

Preparation Method :

1. Make a paste of tomatoes, coconut grated, chilles and fennel in the mixi.

2. Now take a pan on stove, pour oil add cashew nuts, fry it in brownish colour and kept aside.

3. In the same pan pour oil add chopped garlic, fry it and then add red mirchi, curry leaves and the paste which we already made in mixi, now add red chilli powder, salt and haldi and cover it with a lid and cook for few seconds and then open the lid add basmati rice and cashew nuts mix it thoroughly. Turn off the flame.

4. Now take the Coconut tomato rice in a serving bowl garnish it with coriander leaves.

5.   The dish is ready to serve hot.

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Guava Kheer

Ingredients :

1 big Ripe guava

1 cup Milk

1 cup Sugar

Cardamom (elaichi) powder

Dry fruits for garnishing

Preparation Method :

1. Pressure cook the guava. Remove the seeds. Sieve it through a strainer.

2. Add sugar and milk to the pulp and bring to a boil. 

3. After the sugar is dissolved, add cardamom powder and garnish with roasted dry fruits.

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Watermelon Kheer

Ingredients :

1 cup grated water melon (white portion of the water melon)

2 tblsp milk powder

2 cups milk

½ cup sugar

1 tblsp ghee

Few strands of saffron soaked in hot milk

Cardamom powder

Dry fruits for garnishing 

Preparation Method :

1. In a kadai, put ghee. When it becomes hot, add the grated water melon and sauté for few minutes. 

2. Add the sugar, milk and cook the water melon. 

3. When it becomes soft, add the milk powder mixed in little water/milk and bring to boil.

4. Add the cardomom powder and switch off the gas. Garnish with dry fruits. 

*  Serve chilled.

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Peanut Chikki

Ingredients :

Peanuts - 1 cup (roasted)

Sugar/Jaggery/Brown sugar - 3/4 cup

Cardomon Powder - 1/4 tsp

Preparation Method :

1. Melt the sugar/brown sugar in a non-stick pan till it turns honey brown in color. 

2. Crush the peanuts and add it to the melted sugar with a pinch of cardomon powder.

3. Put this mixture immediately into a greased plate or tray. 

4. Spread it to the desired thickness using a rolling pin.

 

5. Immedietly cut it with a greased knife. 

6. After it cools, separate the pieces and store in air tight containers.

Tips :

- You can make the same chikkis with sesame seeds, cashews and other nuts too.

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Jilebi

For Batter :

All Purpose Flour - 1/2 cup

Gram Flour (Besan) - 1 tsp

Yeast - 1/2 tsp

Sugar - 1/2 tsp

Cardomom Powder - 1/4 tsp

Warm Water - 1/3 cup (or as required)

Oil - to make dough

For Syrup :

Sugar - 1 cup

Water - 1/2 cup

Cardomom Powder - 1/4 tsp

Saffron - 1/4 tsp

Lemon Juice (optional) - 1/2 tsp (I add it since I like them to be with a little sour taste)

Preparation Method :

To make the batter :

1. Dissolve the yeast in warm water, mix well and let it stay for 10 mins.

2. Mix all the remaining ingredients to the yeast mixture and knead well with hand enough to make a ball and ensuring no lumps are left behind.

3. Keep this aside to ferment in a warm place (I place it in the oven) for around 2 hours.

To make the syrup :

1. Boil everything together on medium heat. 

2. Keep stiring continuously so that sugar dissolves well and doesn't settle at the bottom.

To make jilebis :

1. Heat oil in a frying pan. Fill the batter in a ketchup bottle. (You can also use piping bag with a nozzle).

2. Squeeze the batter out of the ketchup bottle in the hot oil in a shape of a Jilebi. 

3. Fry the Jilebis until golden-brown on both sides.

4. Transfer immediately into the warm syrup and let them soak for around a minute to a minute and half.

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Stuffed Omelette

Ingredients :

2 eggs

4-5 tbsp. diced mushrooms, green peppers or cooked vegetables

1 onion finely chopped

dash of grated cheese

dash of pepper

salt to taste

Preparation Method :

1. Preheat frying pan on medium heat for 2 to 2 1/2 minutes.

2. With the fingers, sprinkle a few drops of water on the pan. When they dance in little beads, pan is properly preheated.

3. Break egg into a bowl and whip briskly with a fork.

4. Add other ingredients, stir quickly and pour into preheated pan. Till the pan, if necessary, to distribute the omelets evenly.

5. Then heat to low and cook about 1-1/2 minutes or until the bottom of omelets is firm and lightly browned.

6. With wooden or plastic spatula, turn omelets over and cook 1 to 1 1/2 minutes.

* Slip omelets out of pan into plate.

 

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Homemade Indian Pizza

Ingredients :

Pizza Base -2 

Cheese Cubes - 2, grated

Tomato Ketchup - 1/2 cup

Onions - 2

Tomato - 1

Cheese Spread - 1/2 cup

Capsicums - 2

Preparation Method :

1. Cut the vegetables into rings.

2. Spread the ketchup on the pizza base.

3. Scatter the vegetable rings.

4. Sprinkle the cheese and spread the cheese spread.

5. Bake in a pre-heated oven for 10 minutes.

* Serve hot.

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Paneer Pizza

Ingredients :

Ready made Pizza Crust - 1, medium size

Pizza Sauce - 4 tblsp

Panner - 100 gms, cubed

Green Capsicum - 1, cubed

Spinach - 1, small bunch, finely chopped

Cheese - 100 gms, grated

Butter - 1 tsp

Preparation Method :

1. Spread butter and pizza sauce on the ready made crust.

2. Add a layer of spinach leaves, paneer and capsicum.

3. Sprinkle cheese on top and bake in a preheated oven at 160C/300F till the cheese melts and the top becomes a little crisp.

4. Remove and serve hot.

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Ivy Gourd Chutney (Dondakaya Pachadi)

Ingredients :

Dondakaya - 1/4 kg, nip the ends and cut into rounds

Red chilies - 2, tear and de-seed

Green chilies - 3, slit into two

Garlic - 6 cloves, crushed

Bengal gram - 1 1/2 tbsps

Urad dal - 1 tbsp

Cumin seeds - 1 tsp

OIl - 1 tbsp

Tamarind - 1/2 tbsp

Salt to taste

Jaggery - 1/2 tsp(optional)

For poppu/tadka/tempering:

Mustard seeds - 1/2 tsp

Red chili - 1, tear and de-seed

Curry leaves - 1 sprig

Asafoetida - pinch

OIl - 1 tsp

Preparation Method :

1. Heat oil in a vessel, add cumin seeds, urad dal, channa dal, red chiilies and saute for 3 mts. 

2. Add green chilies, garlic and dondakaya pieces and saute for 8-10 mts. The dondakaya should be slightly brown.

3.  Turn off heat and allow to cool.

4. Grind all the above ingredients to a coarse paste, adding tamarind, salt and jaggery.

5.  Add 1 to 2 tbsps of water, if required. Remove to a serving bowl.

For Tadka (Popu) :

In a small pan, add a tsp of oil and once hot, add mustard seeds.

Once the seeds jump around, add red chili, curry leaves and saute for few seconds.

 Pour over the chutney.

* Serve with hot rice and a dollop of ghee.

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Crabs Coconut Fry

Ingredients :

Clean Crabs well.

Finely sliced Onions

slit Green Chillies, 

Chopped Tomatoes, 

Curry Leaves few,

Turmeric Powder, 

Salt to Taste,

Oil for frying.

Grind :

Ginger, Garlic & Coriander leaves.

Grind Coconut separately & keep. 

For Garnishing: 2-3 Tablespoons of Chopped Corriander Leaves. 

Preparation Method :

1. Pour oil in a vessel fry the sliced onions, curry leaves & green chillies .

2. when the onions are getting brown add the ground masala, salt, turmeric powder & fry nicely till the oil comes to the surface.

3. now add the chopped tomatoes & continue to fry the masala till the tomatoes are soft.

add the ground coconut paste.

4. mix well, add the crabs,required.

* Serve Hot With Rice.

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Ugadi Pachadi (Andhra Traditional)

Ingredients :

Neem Flower (Margosa Flowers) - 2 tsp

Jaggery (greated) - 1/4 cup, 

Tamarind Extract - 1 cup, thick

fresh finely chopped coconut pieces (optional) -1 tbsp

Raw Mango 1 tsp, grated

Fry Chana Dal(roasted chana dal)  - 3 tsp

Ripe Banana - 1

red chilli pwd (or) Green Mirchi -1tsp(your choice)

Salt as per taste

Sugarcane - small Pieces (optional)

Preparation Method :

1.  Mix all the above ingredients to form a sauce like appearence.

2. If you want a thin and watery chutney add very little water (2-3 tbsps).

3.  You can also add small pieces of sugarcane, pieces of ripe banana, putanaala pappu (roasted channa dal) along with the all  ingredients.

* Serve.

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Lemon Pepper Chicken

Ingredients :

Chicken breast - 1 (slice it horizontally)

Crushed pepper - As per taste 

Lime juice - 2 tsp

Salt- as per taste

Oil -To fry

Preparation Method :

1. Cut the breast horizontally. Now put it in a ziplock bag and tap well with a hammer.

2. Now add pepper salt and lemon juice.Keep it for 1/2 hr in the refrigerator.

3. Now pan fry it.(better to use non stick dosa or chappatti pan). 

4. You can use this to make sandwiches, pasta, wraps, pizzas, noodles, fried rice or roll it inside chappati and have it.

Variations :

- Add 1 tblsp of soy sauce for a chinese flavour.

- You can add 1/2 tsp of italian seasoning for another dimension of flavour.

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Fried Chicken like KFC

Ingredients :

Coating-1

All purpose Flour-1/2 Cup

Coating-2 :

Eggs (beaten) - 2

Milk - 1 1/2 cups

Soy sauce - 1/2 tsp. 

Knorr chicken bouillon - 1 tsp. 

Freshly chopped parsley - 1 tbsp. 

Garlic (minced) - 2 large cloves 

Coating-3 :

All purpose flour - 1 cup

Fine bread crumbs - 3/4 cup 

Salt - 1/2 tsp. 

Garlic powder - 1/2 tsp. (not salt)

Onion powder - 1/4 tsp. (not salt)

Paprika - 1/2 tsp. 

Black pepper - 2 tsp. 

Frying :

Cooking oil - 5-6 cups 

Chicken - 2 lb (cut in pieces)

Preparation Method :

1.Mix each coating ingredients in seperate bowls.

2.Heat oil in a kadai put in medium heat(to cook the chicken).

3.Coat the chicken pieces in first flour coating and dip in milk egg coating and in final coating of bread crumbs. 

4.Deep fry the chicken in oil. The oil should not be too hot otherwise the outside gets browned before the inside gets cooked. 

5.Check if its cooked properly and its light brown in color.

6.Put in paper towel.

* Serve with fries or onion rings with tomato sauce.

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(Crabs Fry

Ingredients :

Crabs - 2

Onion - 1 big (finely chopped)

Tomato - 2-3 (finely chopped)

Ginger Garlic Paste - 1 tblsp

Turmeric Powder - 1/2 tsp

Chilly Powder - 1 tblsp

Corriander Powder - 1/2 tsp

Curry Leaves - handful

Cilantro - handful

Salt - to taste

Oil - 2 tblsp

Preparation Method :

1. Bring water (1 or 2 cups) to a boil in a deep vessel. When it comes to a rolling boil, add enough salt and turmeric powder to it.

2. Add the crab to this and cook for 2-3 minutes. After that drain the water and keep it aside.

3. Heat the oil in a big kadai/pan and saute the onions till it turns brown in colour.

4. Add the ginger garlic paste and fry for a minute.

5. Next add the tomatoes, salt, chilly powder and corriander powder. (You can add few spoons of the water in which you cooked the crab to the masala to prevent the spices from getting burnt.)

6. Fry this mixture nicely till oil seperates from the masala and most of the moisture has evaporated. 

7. At this stage add the crab pieces, finely chopped curry leaves and corriander leaves.

8. Toss everything together for about 5 minutes till all the crab pieces are nicely coated with the masala.

9. Switch off and serve with hot rice, chappatti etc.

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Onion Tomato Chutney (Kaara Chutney)

Ingredients

 

Onion - 2 (roughly chopped) - You can also use 15 pearl onions instead

Tomatoes - 2 or 3 (roughly chopped)

Dry red chillies - 6 (or to taste)

Garlic cloves - 3

Ginger - very small piece (about 1/4")

Urad dal (Black gram) - 1 tblsp

Chana Dal   - 1 tbsp

Oil - 2 tblsp

Salt - to taste

Preparation Method :

1. Heat oil in a pan and fry the chana dal and  urad dal till it turns slightly brown.

2. Add the dry red chillies, ginger piece and garlic pods. Fry for a minute or so.

3. Add the onion and tomato pieces. Saute for few minutes till both the onion and tomato pieces are soft but not browned.

4. Switch off and cool the mixture a bit.

 

5. Grind it to a smooth chutney along with salt. (You can add a very tiny piece of tamarind if you feel the tomatoes are not sour enough.)

6. Transfer the chutney to a serving dish. This chutney can be served with idli, dosa, uthappam.

Variations - You can add a tempering of mustard seeds, urad dal, asafoetida and curry leaves to the chutney and make it more flavourful.

- If you want to add some texture to the chutney, include 2 tblsp of grated coconut while grinding.

- Also You Can Use Green Chilies Instead Of Red Chilies.

- This chutney is very versatile. You can skip the garlic, ginger, urad dal or substitute urad dal with channa dal. Each variation has a slightly different flavour.

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Tomato Pickle No 1

Ingredients :

Tomatoes - 8-10

Tamarind Pulp - 1 tsp

Red Chilly Powder - 2 tblsp

Turmeric Powder - 1/4 tsp

Fenugreek Powder - 1/2 tsp

Mustard Powder - 1/2 tsp

Salt - 2 tblsp

Oil - 2 tblsp

For Seasoning :

Oil - 2 tblsp

Mustard Seeds - 1 tsp

Curry Leaves - 2 spings

Asafoetida - 1/4 tsp

Preparation Method :

1. Wash the tomatoes, dry it well with a clean kitchen towel and chop it. It is very important

for the tomatoes to be dry.

2. Heat oil in a big vessel and the chopped tomatoes, tamarind pulp and salt to it. Cover the vessel and let it cook for half an hour till the tomatoes get completely mashed up.

3. Keep stirring to avoid it from getting burnt at the bottom. You have to be careful as

there will be lot of splattering. 

4. Add the turmeric powder, chilly powder, fenugreek powder and mustard powder to this.

5. Mix well and simmer till most of the liquid evaporates. Keep stirring at regular intervals.

6. In the meantime, heat the oil for seasoning in another small pan and add the mustard seeds, curry leaves and asafoetida.

7. Add this to the pickle and mix everything. Cook for another few minutes till the oil seperates from the pickle.

8. Let it cool completely before storing it in bottles or jars. You can refrigerate it or store it

outside.

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Red Chutney

Ingredients :

Red Chillies - 10-12

Garlic - 4 cloves

Ginger - 1" piece

Salt - as required

Preparation Method :

1. Blend all the ingredients together with little water to make a fine paste.

2. Store in refrigerator for upto 2 weeks. Serve with any chats.

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Tamarind Date Chutney

Tamarind dates chutney is a sweet and tangy chutney commonly used in chaats and as a dip for many indian snacks. 

Ingredients :

Tamarind - 100 gms

Dates (pitted) - 100 gms

Jaggery - 100 gms

Preparation Method :

1. Soak the tamarind and dates in little warm water for 15-20 minutes till it becomes soft.

(You can put it in the microwave for a minute or boil it to speed up the process.)

2. Grind this with jaggery to a fine paste.

3. Pass it through a seive before using it. 

( This can be stored in the fridge for upto a month. )

Variations :

- You can use sugar instead of jaggery and dates too.

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Coconut Chutney

Ingredients :

For Chutney

Grated Coconut (preferably fresh) - 1 cup

Dalia (Roasted channa dal, pottukadalai) - 1/2 cup

Green Chillies - 3 (or as needed)

Ginger - a small piece (blueberry size)

Salt - as needed

For Tempering :

Oil - 1 tsp

Garlic cloves 5

Mustard seeds - 1/4 tsp

Curry Leaves - 1 strand

Dry red chilly - 1

Preparation Method :

1. Grind all the ingredients under 'For Chutney' with little water. Add water as per the thickness of the chutney needed.

2. Heat oil in a pan and splutter the mustard seeds,garlic cloves, curry leaves and dry red chilly.

3. Transfer the ground chutney to the serving bowl and add the tempering to it.

4. Mix it together and serve with idli, dosa, vada, bajji, upma, pongal etc. This goes very well with pretty much every south indian breakfast dishes.

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Ridgegourd Chutney

Ingredients :

Ridgeguard - 1 (app. 2 cups of ridgegourd peel/ entire ridgegourd)

Dry red Chilly - 4

Tamarind - blueberry size

Garlic - 2 cloves

Urad dal (Black garm) - 1 tblsp

Sesame seeds - 1 tblsp

Grated Coconut - 1 tblsp (optional)

Cumin seeds - 1 tsp

Asaefoetida - a pinch

Salt - to taste

Oil - 1 tblsp

Preparation Method :

1.Wash the ridge gourd peel the outer skin. (You can use the skin alone for the chutney or use the entire ridgegourd.)

2.Cut the ridgegourd skin (and flesh if using) into small pieces and keep it aside.

3.Heat oil in a pan, fry the urad dal till it turns golden brown. 

4.Add the sesame seeds, grated coconut (optional) and dry red chillies and fry for a minute.

5.Add the ridgegourd pieces, garlic cloves and tamarind and fry till it is cooked and becomes tender. Switch off the flame.

6.After this cools enough to handle, blend everything together with required salt, asaefoetida and very little water. 

* Serve this chutney with rice, idli and dosa.

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Mint Chutney

Ingredients :

Batch 1 :

Mint leaves - 1 bunch

Cilantro - handful

Cumin seeds - 1/2 tsp

Garlic - 2 cloves (optional)

Green Chillies - 3 (or to taste)

Lemon Juice/ Tamarind Juice - 1 tblsp

Salt - to taste

Batch 2

Yogurt / Coconut/ Peanuts - 1 cup (as needed for the type of chutney to be made)

Preparation Method :

Type 1 (Mint Chutney with yogurt) :

1. Blend all the above ingredients above except yogurt till it forms a fine paste. Use little less lemon juice in this type of chitney as yogurt will also give some sourness.

2. Mix the yogurt to get a nice chutney consistency.

3. Serve with tandoori chicken and chicken kababs.

Type 2 (Mint Chutney with coconut) :

1. Blend all the above ingredients along with fresh grated coconut till it forms a fine paste.

2. Serve this type of chutney with dosa or idli or any south indian snacks.

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Celery Chutney

Ingredients :

Celery - 5-6 stalks (chopped)

Green Chillies - 4-5

Ginger garlic paste - 2 tsp

Turmeric powder - 1/4 tsp

Cilantro - handful

Salt - to taste

Asaefoetida - a pinch

Mustard seeds - 1/2 tsp

Oil - 2 tblsp

Preparation Method :

1. Heat little oil in a pan and add the chopped celery and saute it 5 minutes.

2. Add green chillies, ginger garlic paste and cilantro. Cook this for another 2-3 minutes.

3. Cool the mixture and grind it to make a smooth paste.

4. Heat the remaining oil in a pan. Splutter some mustard seeds and curry leaves.

5. Add the celery chutney to it along with salt, turmeric powder and asafoetida powder.

6. Simmer the chutney till the oil leaves separates.

7. This can be served with rice or roti and even spread over bread to make sandwitches.

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Zucchini (Corgette) Chutney

Ingredients :

Zucchini - 1 (washed, peeled and cubed)

Green Chillies - 3 (chopped)

Tamarind pulp - 1/2 tsp

Urad dal - 2 tblsp

Coconut (grated) - 2 tblsp (optional)

Garlic - 1 clove

Asaefoetida - a pinch

Cumin seeds - 1/4 tsp

Mustard seeds - 1/4 tsp

Cilantro - handful

Curry leaves - 4

Red chilly - 1

Salt - to taste

Oil - 2 tblsp

Preparation Method :

1. Heat little oil in a pan, roast the urad dal and grated coconut till a nice aroma 

come. Keep it aside.

2. Next add zucchini pieces and green chillies to the same pan and fry till it becomes tender.

3. Add the garlic, tamarind, Asaefoetida, cumin seeds and cilantro and saute for few minutes.

4. Gind all the above ingrediants along with the roasted dal and grated coconut in a blender. Grind it to a fine paste with little water.

5. Heat oil in a pan, splutter the mustard seeds, curry leaves and dry red chilly.

* Add it to the ground mixture. Serve with plain white rice or idlis.

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Eggplant Chutney (Brinjal Chutney)

Ingrediants :

Eggplant - 1

Tomato - 1

Tamarind juice - 1/4 cup

Asaefoetida powder - 1/4 tsp

Corriander powder - 1/2 tsp

Dry red chillies - 4

Oil - 1 tblsp

Mustard seeds - 1/4 tsp

Cumin seeds - 1/4 tsp

Urad dal seeds - 1/4 tsp

Curry leaves - 5

Salt - to taste

Cilantro - handful

Preparation Method :

1. Apply oil on all the sides of the eggplant. Roast it directly on the flame till the skin is charred.

2. Another option is to set the oven in broil mode and broil the eggplant. Be sure to turn the eggplant after each side is cooked. It takes app. 15-20 minutes for all the sides of the eggplant to get cooked. Let it cool down.

3. Once it cools down, peel the skin and mash the eggplant.

4. Heat oil in kadai and add cumin seeds and let it splutter.

 

5. Add dry red chillies, asaefoetida powder and tomatoes and let it cook for few minutes.

6. Grind the above mixture along with the mashed eggplant in the mixer and tamarind paste. Add salt to taste. 

7. (optional) Heat oil in a small pan, splutter some mustard seeds and curry leaves and add it to the chutney. Garnish it with Coriander leaves.

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