Tomato-onion hot chutney

A simple yet delicious dish which i usually do for chapatis n dosas.I wud say this is apt side dish for hurry burry mornings.

Ingredients:

1.Onions.......3 big

2.Roma Tomatoes.......2 big

 3.Red chilli powder.........3/4 tbsop

4.Salt to taste

5.Oil.....2 tbsp

6.Mustard seeds......1 tsp

7.Turmeric powder...1/2tsp

Procedure:

1.Finely chop the onions n tomatoes.

2.Splutter mustard seeds in oil,add in the chopped onion and pinch of salt,saute till it turns pink.

3.Next in goes the chopped tomatoes,fry till the raw smells leaves.Now add chilli powder,turmeric powder and salt.Saute for 10 more minutes until the mixture binds well together.

4.Serve this hot with chapatis and dosas.Cooking time hardly takes 10-15 minutes,even an untrained bachelor can get master chef result in tis....try tis out.

Hot Tomato Chutney

As i loved it the most,i got this recipe from one of my neighbour.I started doing an oil-glass painting so cudn't blog much,as before.I completed it a week back and here again with my favourite recipe :)

Ingredients:

1.Roma Tomatoes(bangalore tomatoes)..........5 (large)

2.Garlic cloves..............10 to 15 nos(medium size)

3.Red chillies(dry)..............5 to 7(medium size n its up to u)

4.Oil...................6 to 8 tbsp

5.Salt to taste

6.Mustard seeds..........1 tbsp

Procedure:

1.In a mixer,grind tomatoes(chopped),garlic cloves,red chillies to a paste without water.

2.Heat oil in a kadai,splutter mustard seeds,bring in the grounded paste and salt.

3.Stir it often.Wait till the oil separates out and its done.

4.Can be stored in refrigerator for 2 to 3 days.A  very nice combination for Idli,Dosa n roti!! Thank U!

Note:This hardly takes 15 to 20 mins to prepare.Jeera and curry leaves add more flavour to the recipe but its totally optional.

Mango Thokku

Mango season has started and its time to celebrate with variety of mango pickles,salads and shakes.

Here given some benefits of mango..

Cures:

• Kidney problems including nephrititis.
• Fever
• Respiratory problems
• Constipation

Health benefits:

• Mangoes contain phenols, this phenolic compound have powerful antioxidant and anticancer abilities.
• Mango is high in iron, pregnant women and people with anemia are advised to eat this fruit regularly.
• Mango is effective in relieving clogged pores of the skin.
• It is also valuable to combat acidity and poor digestion.
• Mango is high in antioxidant and low in carbohydrates.
• Mango is a rich source of vitamin A(beta-carotene), E and Selenium which help to protect against heart disease and other ailments

Nutritive Values : Per 100 gm.

• Vitamin A : 6,350 I.U.
• Vitamin B : Thiamine .06 mg.;
• Vitamin C : 41 mg.
• Calcium : 9 mg.
• Phosphorus : 13 mg.
• Protein : .7 gm.
• Calories : 66

Mango Thokku :

Ingredients:

1.Mango(un ripped)..........2

2.Oil..........5 to 8 tbsps

3.Salt needed.

4.Hing.... 2 pinch

5.Turmeric powder........1 tsp

6.Mustard seeds......2 tsps

7.Powdered jaggery........1 tbsp


To grind(for making chilli powder):

1.Dry red chili.........10 to 12

2.Menthya/fenugreek seeds..........3 tsps

Procedure:

1.Wash the mangoes,Grate it and keep it aside.

2.Fry the 'to grind' items with 1/2 tsp of oil till golden.Grind it to a fine powder.

3.Take a deep kadai,heat oil and splutter mustard seeds.Add grated mango,turmeric powder and hing.

4.Stir it nicely until it is cooked well.

5.When oil starts coming out,add the salt and grounded chilli powder,and mix it well until it binds.Some add jaggery powder (a tbsp)for tangy taste.But its totally optional.

6.Switch off when oil gets out.

Note:The thooku will look like halwa in the end.Non-sticky,roll like a ball when u stir.


This tasty thokku should be stored in refrigerator after it cools down.Consume within a week.Store in a clean,dry container(Avoid plastic containers,ceramic or stainless steel is preferred).

Have this ultimately delicious pickle with creamy curd rice,roti or with any of ur choice.Njoy summer with varieties of mango recipes and stay healthy...cheers!!!

Gooseberry Pickle

Ingredients:

1.Gooseberry............ 250 gms

2.Red chilli  ......15-20 nos

3.Fenugreek.........1 TO 2 Spoons

4.Salt needed

5.Oil..........150 gms

6.Hing/Asafotidea........... 1/2 spoon

7.Mustard seeds............ 2 spoons

Procedure:

1.Firstly,fry red chillies(15 to 20 nos),fenugreek seeds(2 spoons) with a spoon of oil.Grind this to a powder.

2.Wash gooseberries and half cook them on steam..

3.Heat oil,add mustard seeds,wait till it splutters.

4.Add half cooked goose berries,hing,red chilli&fenugreek powder and salt,one after the other.

5.Allow this to cook for 8 to 10 minutes.Keep on stirring the pickle to avoid blackening in the bottom.

6.Ok,now the pickle is done.This yummy pickle tastes perfect with curd rice / bahela bath.

Note:

Once it is cooled,store them in an air-tight container.Preserve this in refrigerator.

Dont do this in bulk quantity bcoz this pickle has no special preservative(other than oil).Small quantity will taste gr8 always.

Consume within a week.

Spicy Chutneys

India is famous for its chutneys.Chutney usually has appetizing flavor or pleasing taste. The art of making chutneys dates back hundreds of years. In India, there are more than 3,000 varieties of chutney, and each family makes their own version.And Here are my tasty,tangy varieties..

CHUTNEYS FOR TIFFIN ITEMS

Coconut chutney

Ingredients:

1.Grated coconut/sliced coconut-1 cup
2.Green chilies-3-4
3.Split channa dhal(Pottu kadalai)-3 to 4 spoons
4.Garlic -3 to 5 cloves(optional)
5.Salt to taste.
6.Ginger - 1 inch small piece(optional)

Procedure:

1.Put all the ingredients in a mixer and grind well.Add water to make it as a paste.

2.Seasoning:Splutter mustard seeds and coriander leaves in 2 or 3 spoons of oil and mix with grounded chutney.

3.Now the Coconut chutney is ready.

Note:Usually this chutney will be in white color.If u want in green color,grind coriander leaves with the ingredients.Also coriander has more medicinal values(helps in hair growth,purifies blood,helps in digestion etc).Use dry red chillies instead of green chillies to get red color chutney.

4.Serve this chutney with idli,dosa,vada,pongal and all other varieties of food u like.


Mint chutney

Ingredients:

1.Mint leaves/Pudhina leaves - 1 cup

2.Coconut slices - 3/4 cup

3.Split channa dhal (potukadalai) - 3 or 4 spoons

4.Green chillies - 3

5.Salt to taste.

6.Cilantro leaves - 1/2 cup

Procedure:

1.Fry mint leaves in a kadai with few drops of oil.Fry it for a minute or two,till shrinks or till the raw smell leaves.

2.Now put all the ingredients in a mixer including fried mint and grind well.Grind it to a paste.

3.Mint chutney is now ready.This tastes gud with idli and dosa.

Note:Grind mint chutney without channa dhal and also add a little/pinch tamarind while u grind,that will do best for samosas and cutlets.


Tomato chutney

Ingredients:

1.Big Tomatoes - 5

2.Red chilli powder - 1 to 2 spoons

3.Few Coriander leaves

4.Salt to taste

5.oil - 4 or 5 spoons

6.Mustard seeds - 1 spoon

Procedure:

1.In a mixer,Grind chopped tomatoes&corinader to a fine paste.

2.Place a kadai on medium flame,heat oil,add mustard seeds and allow this to splutter.

3.Then add tomato paste and stir well.Allow the paste to boil,until the raw smell goes off.

4.Now add red chilli powder and needed salt.

5.Cook this in low flame until the oil separates out.

6.This goes well with idlis,dosas and chapathis.


Onion-Tomato Chutney

Ingredients:

1.Big Onions - 5

2.Medium size Tomatoes - 2

3.Dry chillies - 3 or 4

4.Salt to taste

5.Oil - 5 spoons

6.Channa dhal - 3 spoons

Procedure:

1.Cut onions and tomatoes to a medium size slices.

2.Heat 2 spoons of oil,fry channa dhal till it gets golden.Then add dry chillies and cut onion,fry till it changes its color(to white or pinkish white).

3.Keep this separately.

4.Again heat 2 spoons of oil and fry chopped tomatoes.

5.Now allow this to cool down.Later grind all the fried items with little water and salt to a fine paste.

6.Splutter mustard seeds with a spoon of oil and mix this with chutney.

7.That's it.Serve this with hot idlis and dosas.


Imli chutney

Ingredients:

Tamarind syrup - 1/2 cup(350 ml)

Red chilli powder - 1 spoon

Green chilli - 3

Coriander leaves - few

Salt to taste

Asefotidea/Hing - a pinch

oil - 5 spoons

Jaggery - 25 gms

Mustard seeds - 1 spoon

Procedure:

1.Do seasoning with oil,mustard seeds and coriander leaves.

2.Add tamarind syrup and boil this for 10 to 15 minutes,untill the liquid starts becoming a paste.

3.Now add hing,green chillies,chilli powder,Jaggery and salt to taste.Let this boil for 8 to 10 minutes.

4.Now the tamarind chutney is ready to serve with idli,dosa,samsos,cutlets and even for curd rice.


Raw chutney

Ingredients:

1.Onion - 3

2.Tomato - 1

3.Green chillies - 1

4.Garlic cloves - 5

5.Cilantro - 1/2 cup

6.Salt to taste.

7.Oil and mustard for seasoning - 1 spoon

Procedure:

1.Grind all the ingredients(except oil & mustard) without water.

2.Do seasoning-splutter mustard in oil.Mix with grounded chutney.

3.Finished,this tastes delicious with hot idlis and dosas.


Chutneys that go with cooked rice

Thoor Dhal / Urad dhal Chutney

Ingredients: Serving 4 persons

1.Thoor dhal / Urad dhal - 100 gms

2.Grated coconut - 1 cup(250 gms)

3.Dry red chillies - 10-12

4.Salt to taste

5.Oil - 3 spoons

Procedure:

1.Heat oil in a frying pan,add thoor dhal / urad dhal and dry chillies.Fry till it gets golden color.

2.Now grind all the ingredients with little water.This chutney should not be a fine paste(80% broken state :) .This chutney doesn't need seasoning.

3.Serve this with hot cooked rice and ghee.Rice papad/urad papad is the perfect side dish for this chutney rice.


Mint chutney

Ingredients:

1.Cleaned Mint leaves - 1 cup

2.Urad dhal / thoor dhal - 100 gms

3.Grated coconut - 1 cup(250 gms)

4.Dry red chillies - 4 to 6

5.Salt to taste

6.Oil - 3 spoons

7.Tamarind - 1 small piece(optional)

Procedure:

1.Fry mint leaves with a tea spoon of oil.Fry for a minute or two,until the leaves shrinks.

2.Then fry dhal and chillies separately with 2 spoons of oil(tamarind adds sour taste to chutney & can be used if needed).

3.Now grind all the ingredients together with little water.

Note:1. Mint is well known for its properties related to indigestion, stomach cramps, menstrual cramps, flatulence, upset stomach, nausea, vomiting, and colic in children.

2.New research indicates that mint oil used externally in a cold compress or rubbed directly into the skin can significantly reduce pain in cases of arthritis and chronic joint pain, with few if any side effects.


Ginger chutney

Ingredients:

1.Ginger - 5 to 8 peices(each of 1 inch size)

2.Urad dhal / thoor dhal - 100 gms

3.Grated coconut - 1 cup(250 gms)

4.Dry red chillies - 4 to 6

5.Salt to taste

6.Oil - 3 spoons

7.Tamarind - 1 small piece(optional)


Procedure:

1.Fry finger with a spoon of oil for 2 to 5 minutes.

2.Then,rest of the procedure is same as that of "mint chutney"'s.

Note:1.Ginger root is used today to provide relief for symptoms of motion sickness including sweating, vomiting, dizziness, and nausea.

2.Gastrointestinal problems including heartburn and gas can also be treated with ginger.


Note:Coconut boost up immune system, assists constipation or digestive problems, assists weight control, anti-cancer agents, anti-ageing properties and many more.


Coriander chutney,mango chutney(with oil fried grated mango,*avoid coconut for mango chutney) and many other chutneys can be prepared with the above basic procedures.These chutneys usually contain enough protein,as we use thoor dhal / urad dhal.And the other main ingredients like ginger,mint,coconut etc contain medicinal values too.So include any of these chutneys to ur lunch / dinner menu(do hav twice a week).Keep u healthy and fit!! :)