Mango Chutney

Ingredients:

Sorakaaya Chutney

Ingredients:

Lauki/sorakaaya : 1 small size
Sesame seeds : 1 spoon
Oil : 2 spoons
Onion : 1 small size
Tomato :1 small size
Garlic: 2 pods
Tamrind extact : 1 spoon
Green chillies : 4
Cilantro : 1/4 cup 

Tempering:

Oil : 1 spoon
Curry leaves : hand ful
Broken red chillies : 4
Mustard seeds ; 1 tsp
Cumin seeds : 1 tsp
Urad dal : 1 spoon
Chana dal : 1 spoon

Method :

Peel lauki abd cut into pieces.
Heat oil in a pan.
Add sesame seeds. Let it turn brown.
Add green chillies, onion, tomato. Saute it.
Add lauki and salt.
Mix well.
Close the lid and cook till the lauki reduces in size.
Add tamarind extract, cilantro, garlic and mix well.
Switch off the stove and let it cool.
Blend the mixture well in a blender and transfer to a bowl.

Add oil to the same pan. Heat it.
Add mustard seeds. Let it pop.
Add cumin seeds. Let it splutter.
Add curry leaves, red chilli, channa dal and urad dal. Let it turn brown.
Switch off the stove.
Transfer tempering to the chutney and mix well.

Brinjal-Tomato chutney

Ingredients:

Chinese egg plant :2 (cut into 1 inch pieces)
Tomato : 1 large (finely cut)
Garlic loves : 2
Cilantro : 1/4 cup finely cut
Tamarind extract : 2 spoons
Salt : 3/4 spoon
Green chillies : 4
Oil : 2 spoon
Mustard seeds : 1/2 spoon
Urad dal : 1/2 spoon

Method :

Heat oil in a pan. Add mustard seeds and let it pop.
Add urad dal. Let it turn brown color.
Add green chillies, finely cut tomato, cut egg plant and salt.
Sprinkle very little water and close the lid.
Let it cook until done. Mix well.
Let it cool down.
Pulse the above mixture by adding garlic and tamarind extract in the blender. Do not add water.
garnish with cilantro.

Tip: You can season with onion, red chillies and curry leaves. I have not done this as it requires extra oil :-).. I like to cook healthy food and avoid oil/salt as much as I can.

Tomato Chutney

Ingredients:

Tomatoes : 7

Green chillies : 3

Chilli powder : 1 spoon

Haldi : 1/4 spoon

Salt to taste

Oil : 2 sps
Peanut powder : 2 sp
Cilantro : 1/4 cup finely cut

Seasoning:

Cumin seeds : 1/4sp

Mustard seeds : 1/4 sp

red chillies : 2 (broken)

Urad dal : 1/2 spoon
Chana dal : 1/2 spoon

Curry leaves 4

Method:

heat oil in a pan.
Add mustard, cumin seeds and let it pop.
Add broken red chillies, green chillies, urad dal, chana dal and curry leaves.
Dice tomatoes and fry it properly.
Add salt and turmeric and mix well.
Let the tomatoes cook very well.
Add chilli powder, peanut powder.
Mix them well and let it cook.
Garnish with cilantro.

Brown Rice Dosa and Peanut Chutney

Ingredients for dosa:

Brown rice/white rice : 2 cups

Urad dal : 1/2 cup

cooked rice : hand ful

salt : 1 spoon

Ingredients for Chutney:

Roasted peanuts : 1 cup

tamarind : soaked in water : small lemon size

salt : to taste

green chillies : 4

garlic : 2 pods

cilantro : 1/4 cup

oil : 1 spoon

Method for dosa :

Soak brown/white rice in water for overnight or at least 6 hours.

Grind them into smooth batter by adding salt and cooked rice.

Ferment it.

Take required batter into a bowl and add water to make it thin consistency.

Heat dosa pan and pour some batter in the middle for the pan.

Start making circles from the center and spared the batter around the batter evenly and quickly.

Spray some oil on the upper side and around the dosa. Wait until this side is cooked.

Turn the dosa to other side and cook it properly. Fold the dosa into half and serve with chutney.

Method for Chutney:

Heat oil in a pan and roast chillies.

Blend all the ingredients under chutney including chillies by adding. Do this until the mixture is smooth.

Season it with urad dal, mustard seeds, curry leaves and broken red chillies. This step is optional.

Asparagus & Green/Red pepper Chutney

Picture shown here is the combination of Asparagus and Green Pepper Chutney

Ingredients:

Asparagus – 1 lb chopped into bite size pieces
Oil – 1 Tbsp
Cumin Seeds – 1/2 tsp
Fennel Seed (powdered) – 1/2 tsp
Ginger – 1 tsp, grated or crushed
Garlic – 5 large cloves,
roughly choppedTomatoes – 2 medium, chopped
Salt – to taste
Green chillies – to taste
Red/green Pepper - 1 (medium size)
Tamarind: small Lemon size soaked in water

Method:

1. Wash the Asparagus and snap the white/hard ends and discard.
2. Chop to desired size.
3. In a skillet, heat Oil on medium heat.
4. Once hot, add Cumin Seeds and allow them to splutter.
5. Add Crushed Fennel Seeds, Ginger and Garlic and cook for a minute.
6. Add Green chillies,Tomatoes allow them to cook until they soften up.
7. Add Asparagus, red /green pepper and Salt. Mix well.
8. Cook uncovered for 10 minutes, until the moisture has evaporated.
9. Let it cool. Add tamarind pulp and grind it to a paste
10. Serve with Chapatis, Rotis, Rice.