Pudina Chutney (mint chutney)

                  

Ingredients:

•  1/2 cup mint leaves
•  2-3 Green chillies
•  1/2 tsp fresh ginger (grated /piece) 
•  1/4 cup Coriander leaves 
•  Salt as per taste 
•  1/4 tsp Sugar
•  1 tsp tamarind juice

Method:

• Grind all the above ingredients together to paste.
•  Season with fried mustard, cumin seeds and asafoetida. 
• Tasty Pudina chutney ready to serve. 
• serve with hot dosas, idlis, chapathi and samosa.

Herekai chutney/Ridge gourd peel chutney

HEREKAI CHUTNEY:


  

Ingredients

• 1 cup Herekai sippy/Ridge gourd peel
• 3 tsp Fresh grated coconut
• 2 tsp urdal
• 1 tsp Jaggery powder(optional)
• Tamarind- Gooseberry sized
• 3-4 Dry red chillies/ green chillies
• Salt as per taste
• 2 tsp oil-

Method:

• Wash and clean the ridge gourd peel with enough water.

                

• Take a pan adding oil, urdal and red chillies/green chilles. Roast all the ingredients together in medium flame. When it turn little brown include ridge gourd peel also to the pan. Roast the peels till they are crisp.
• Now add grated coconut, tamarind, salt and jaggery to the same pan. Switch off the flame.
• Transfer all the roasted ingredients in to mixer jar and grind together in to semi coarse paste adding water as needed.

• Heat a t pan, add a tea spoon of  oil, add mustard seeds, urad dal, broken red chilly and curry leaves. When mustard seeds splutter, switch off the flame and tamper on to chutney
• Ridge gourd peel chutney is ready. You can serve it as side dish with rice, idli and dosa.

Garlic Chutney Recipe

Garlic Chutney Recipe:

     

Ingredients:

•  5-6 cloves garlic 
• 5 Dry Red Chillies 
• 1/2 tsp Tamarind
• 1/2 tsp mustard seeds
• 1/2 tbsp  Oil
• Salt - to taste

Method:

• Soak red chillies in little hot water and set aside for 15mins.

       

• Then take garlic,red chillies, tamarind and required salt in a mixer and grind it.
• First it will look coarse, add water little by little and proceed grinding.
• Grind it to a fine paste.Heat oil and mustard seeds then pour it to the chutney.
• Serve with hot idlis / crispy dosa.

Peanut chutney powder :

PEANUT CHUTNEY  POWDER:
                      

       Ingredients:

• 1 cup of peanuts
• 2 tsp chili masala powder
• 3-5  garlic 
• 1/2 tsp salt (or to taste)
• 1/2 tsp jaggery/sugar

Method:

1. On a medium pan, roast the peanuts for a few minutes. Now remove the skin by rubbing the peanuts between your palms.
2. Take it off the heat and let it get cool.
3. Add the chilli powder,garlic , salt, and jaggery to it and grind to a coarse paste.
4.Store in an airtight container .
5.Serve  with rice, chapatis, dosas and idlis .

GARLIC CHUTNEY RECIPE

GARLIC CHUTNEY RECIPE :

             Garlic Chutney, which is also known as 'Lasoon Chutney' is a simple chutney. It tastes good and also good for your heart.

                  

Ingredients:

• 1 tsp- vegetable oil
• 15 cloves garlic
• 1 cup dry coconut grated
• 1 tsp cumin seed
• 3 - 6 red chilles
• 1/2 tsp tamarind pulp
• Salt to taste
• pinch of sugar

Method:

1. Grate the dry coconut. Start with toasting coconut in a kadai on medium heat until light           brown. Remove and let it Cool.
2. Dry roast the jeera.
3. Heat 1 tsp oil in the kadai and add garlic cloves. Saute them until just golden and remove.
4. Now combine all the roasted ingredients, tamarind, salt, sugar and chilli powde into a coarse mixture.
5. Garlic chutney adds a delicious to any meal -  meal like dal-rice and chapati or even                   idlis/dosas. 

Coconut chutney

Coconut Chutney:

Ingredients:

• 1  cup fresh grated coconut 
• 2  tbsp roasted chana dal
• 1  green chili
• ½  inch ginger
• salt

For the tempering:

• 1 tsp urad dal 
• ¾ tsp mustard seeds
• ¾ tsp cumin seeds
• 1 sprig of curry leaves
• a pinch of asafoetida
• 1 red chili
• 1 tbsp oil

Method:

• Grind together all the ingredients mentioned  with little water to a smooth consistency.

                     

• Heat oil in a small pan. Add the mustard seeds. When they splutter, add the cumin seeds and urad dal. Fry till the urad dal till it becomes brown.
• Then add the curry leaves, red chili and asafoetida.
• Fry for a minute. Immediately pour the tempering on the coconut chutney.
• Mix it well with the coconut chutney.
• Serve coconut chutney with any idli, dosa, vada or pakoda of your choice.

Vangi Bhath powder

Vangi Bhath powder:

Ingredients

• 4 tbsp     Channa Dal                                                 
• 4 tbsp     Urad Dal                                                  
• 4 tbsp      Coriander Seeds                                 
• 1/4 cup    Dry Red Chilies                                     
• 2 tsp        Cumin Seeds                                         
• 1 tsp        Fenugreek Seeds                                  
• 2" stick    Cinnamon                                            
• 6              Cloves                                                     
• 3              Green Cardamom                                   
•  tbsp         Dry Coconut   {I don't use dry coconut for making                                                                                           powder}
• 1 tsp        oil                                                          

Method:

·         Fry both dals in a tsp of oil until they change color. Take out in a plate.

·         In the same pan, add a little oil and Fry the red chillies. Take out in a plate.

·         Next, add all other ingredients and fry them until a nice aroma comes.

·         Grind into a coarse powder.

sambhar powder: homemade (mother recipe)

Sambhar powder:

Ingredients:

• Dry Red Chilli - 250 gms 
• Turmeric/Haldi - 3 pieces or tumeric powder - 1/2 tbsp
• Split Yellow Pigeon Peas/Toor Dal - 2 tbsp
• Bengal Gram/Channa Dal - 1 tbsp
• Peppercorns - 1/2 tbsp
• Cumin Seeds/Jeera - 2 tbsp
• Mustard Seeds - 1 tbsp
• Fenugreek Seeds/Methi - 1 tsp
• Asafoetida/Hing - 1 tsp
• Curry Leaves - 2 sprigs [optional]
• oil -2tsp 

Method:

• Heat about 2 tsp oil in a pan and lightly fry the red chillies. When they start to brown, remove and set aside to cool. 
• Then lightly fry above ingredients one by one seperately. 
• Mix all ingredients...once its cool.then grind a pine powder.. 
• Store in an air tight container and use to make easy and quick sambar. 

Bisi Bele Bath masala powder- homemade(mother recipre)

Bisi Bele Bath Powder:

Ingridents:

• ½ cup coriander seeds
• ¼ cup chana dal
• 1 tbsp urad dal
• 10 to 12 byadagi and 5 to 7Guntur
• 1 tsp cumin seeds
• ½ tsp black pepper
• 3 green cardamom
• 1.5 inch cinnamon/dalchini
• 3 to 4 cloves
• 4 marathi moggu
• 4 tbsp desiccated coconut
• 2 tsp poppy seeds
•  1 small mace/javitri
• ½ tsp fenugreek seeds
• 12 to 14 curry leaves
• 1 tsp asafoetida (optional)

Method:

• Heat a frying pan , first dry roast the coriander, cumin and fenugreek until they are crisp and fragrant. roast on a low flame .
• Then dry roast the cinnamon, cloves, black pepper, cardamom, mace and marathi moggu till these spices become aromatic. 
• Now  dry roast chana dal and urad dal, red chillies, curry leaves,poppy seeds  asafoetida  separately.
•  lastly roast the desiccated coconut till it becomes golden color.
• Now let the roasted spices cool,then mix all spices...
• Grind the ingredients in a mixing jar to a fine powdergrind to a fine powder.
• store the in air tight container..

Homemade Puliyogare Powder: Mother recipe (how to make puliyogare powder)

    Puliyogare powder:

Ingredients:

·        Coriander seeds                         -2Tbsp

·        Urad dal                                     -1Tsp

·        Channa dal                                -1Tbsp

·        Sesame seeds                            -2Tsp

·        Fenu greek (methi seeds)          -1/4Tsp

·        Pepper                                        - 10 to 12

·        Curry leaves                                -15

·        Hing                                            -  1tsp

·        Red chilles(byadagi + Guntur)     - 10 to 15

·        Dry coconut(dessicated)               - 4tsp

·        Oil                                               -1 to 2 tsp

Method:

·        Dry fry  urad dal, channa dal, methi and black pepper in a pan over medium heat for 2 min.

·        Then add 1 sp oil and fry red chillies, coriander seeds, cumin seed s, curry leaves, sesame seeds, dry coconutb separately in a pan.

·        Mix all the ingredients.

·        After the mixture becomes cool, dry ground it to make the coarse powder.

·        Now Puliyogare powder is ready.