Chili Chutney Powder for Idli/Dosa

Chili Pwd for Idli

Chili Chutney Powder for Idli/Dosa

Ingredients:
½ cup urad dal
¼ cup chana dal (chickpea dal)
1/3 cup white sesame seeds
8-10 dry long red chilis
½ tsp asfoetida
Handful of curry leaves
Salt

Method:
Dry roast all ingredients separately. (except asfoetida)
If the chilis are too spicy, reduce number or remove seeds before roasting.
Grind all ingredients. Mix salt and asfoetida.
Store in an airtight container.
To serve, mix a few tablespoons of powder with oil of your choice and serve with idli/dosa as side dish.

Spicy and Tangy Instant Green Chili Pickle

Instant Green Chili Pickle

Spicy and Tangy Instant Green Chili Pickle

Ingredients:
15-20 long green chilis, preferably little less spicy type
1 tbsp oil
¼ tsp+ 2 pinch tsp cumin powder
1 – 1 ½ tbps lemon juice
1 tsp salt + as required

Method:
Wash and wipe the chilis dry.
Slit the chilis from the top, don’t separate. Sprinkle salt and toss to mix well.
Heat oil in a pan and add the chilis.
Saute on medium flame for few mins till they become wilted.
Sprinkle cumin powder and toss to mix.
Toss for a few more minutes and take of fire.
When chilis are cool, add lemon juice and mix well.
Store in a glass jar.
Best served with any dal and chapathis.
This is an instant pickle and not intended for long use as minimum oil is used.

Lemon Pickle

Lemon Pickle 1

This is my personal favourite!

Lemon Pickle
Recipe source: my mother in law

Ingredients:
3 lemons
3 tbsp garlic thinly sliced
2 tbsp ginger thinly sliced
3 sprigs curry leaves
2 – 2 ½ tbsp Kashmiri chili pwd
½ tsp turmeric pwd
1/8 tsp + ½ tsp fenugreek powder
1/8 tsp + ½ tsp asfoetida powder
1 tsp mustard seeds
4-5 tbsp oil
2 tbsp salt + additional if required

Method:
Wash and wipe the lemons with a clean towel.
Cut into small pieces and put in a glass bowl.
Add 2 tbsp salt, 1/8 tsp fenugreek powder, 1/8 tsp asfoetida and mix well. Leave aside for a day or 2.
Heat oil in a pan and add mustard seeds.
When it splutters add curry leaves, ginger and garlic slices.
Saute till ginger garlic is sautéed well and about to turn lightly brown.
Lower flame and add all spice powders and mix well. Don’t let the spices burn.
Add lemon and stir for a minute.
Mix well. Check salt and add if necessary.
Switch off flame and let the pickle cool completely before transferring to a clean glass jar.
Since too much oil is not used, it is best to refrigerate and use as required.

Green Chutney -for Chaats

green-chutney

Background looks more green than Chutney! Its the light issue in evenings…don’t judge the taste of this chutney by this photograph!! Its perfect for Chaats!

Green Chutney

Ingredients:
1 cup chopped coriander leaves
½ cup chopped mint leaves
½ “ piece ginger
½ tsp chaat masala OR ½ tsp cumin powder +1/2 tsp black salt
2-3 green chili
1 tbsp lemon juice
Salt to taste

Method:
Grind all ingredients to a smooth paste with little water.
Perfect chutney for all types of chaats!

Date and Tamarind Chutney/Sweet Chutney

date-and-tamarind-chutney

Perfect sweet chutney for all kinds of Chaats!!

Date and Tamarind Chutney/Sweet Chutney

Ingredients:
½ cup or approx. 12 dates
2 tbsp tamarind
4 tbsp jaggery
2 cups water
1 tsp chili powder
½ tsp roasted cumin powder
½ tsp dry ginger powder
½ tsp black salt
Salt to taste

Method:
Add dates, tamarind and water in a pan and bring to boil.
Let it simmer on medium flame for 10 mins until dates are soft.
Add jaggery and mix well.
Now add chili powder, cumin powder, black salt, ginger powder and additional salt to taste.
Simmer for 5 more mins and take off fire and let it cool.
Grind to a smooth paste and pass through a sieve.
Serve with samosas, aloo tikki etc
Store the chutney in a glass bowl in refrigerator.

Naranga Kichadi /Lemon in Yogurt Sauce

lemon-kichadi

Naranga Kichadi /Lemon in Yogurt Sauce
Recipe source: Lakshmi Nair

Ingredients:
3-4 lemons
¾ cup thick yogurt
½ cup thick coconut milk (powder mixed with water will do)
1 tsp ginger chopped finely
2-3 green chilis chopped
Salt to taste

Tempering:
2 tsp oil
½ tsp mustard seeds
1 sprig curry leaves
2-3 dry red chilis

Method:
Steam the lemons for approx. 10 mins. (can be boiled in water as well)
Wipe dry and keep aside to cool.
Slice each lemon into 4 or 8 pieces. Transfer to a glass bowl and add 1-2 tsp salt.
Mix well and keep aside for minimum 1 day.
Add yogurt, coconut milk, ginger and green chilis and mix.
Heat oil in a pan and add mustard seeds.
When it splutters, add curry leaves and dry red chilies.
Stir for a min and pour on to the lemon mixture. Mix well and add salt if required.
Serve with rice.
Keep leftover in refrigerator.

Yogurt Chutney for Idli /Dosa

Yogurt Chutney for Idli

Simple yogurt chutney for Idli, dosa and such items. A very easy dish and great accompaniment to sambar!

Yogurt Chutney for Idli /Dosa

Ingredients:
½ cup thick yogurt
4 garlic cloves
½ -1 tsp red dry chili flakes
Salt to taste
2 tsp oil
Few curry leaves
1 dry red chili broken into 2

Method:
Stir yogurt and salt in a small bowl and keep aside.
Slice and crush garlic and keep aside. (crush nicely but don’t make a paste)
Heat oil and in a pan and add curry leaves and whole chili pcs.
Add garlic and saute till it turns brown.
Add chili flakes and mix well.
Take off fire and add to yogurt.
Mix well and garnish with red chili flakes.
Serve with Idli/Dosa.

Peanut Chutney for Idli/Dosa

Peanut Chutney for Idli

Peanut Chutney for Idli/Dosa

Ingredients:
1 medium onion sliced
½ cup roasted peanuts (fresh roasted, not store-bought: will affect taste)
2-3 green chili or dry red chili
Few curry leaves
1 dry red chili broken into 2
½ tsp mustard seeds
1 tbsp oil
¼ – ½ cup warm water

Method:
Heat oil and saute onion and green chili.
Add salt and saute till translucent.
Take off fire and cool.
Grind peanuts to powder.
Add onion and grind to smooth paste. Add little water as required.
Heat oil in a pan and add mustard seeds.
When it splutters, add curry leaves and chili pcs.
Saute for few seconds and add peanut paste.
Saute for 1 minute and add warm water to get the consistency you desire.
Serve hot with Idli/Dosa/Uthappam/Paniyaram.

Pudina Chutney for Idli/Dosa

Pudina Chutney for Idli

Pudina Chutney for Idli/Dosa
Recipe source: Indianhealthyrecipes

Ingredients:
¾ -1 cup mint leaves
½ cup coconut
1-2 green chilis
Small pc of tamarind or 1 tsp lemon juice
Small pc of ginger
1 tsp urad dal
1 tsp chana dal
2 pinch cumin powder (optional)

To temper:
½ tsp mustard seeds
½ tsp urad dal
2-3 pcs dry red chili
Few curry leaves
2 pinch asfoetida
1 tbsp oil

Method:
Dry roast urad dal and chana dal.
Add to the grinder bowl along with all other ingredients.
Add some water and grind to a smooth paste.
Heat a pan and add oil.
Add mustard seeds and urad dal.
When mustard splutters add dry chilis, curry leaves and asfoetida.
Lower flame and add mint paste and mix well.
Add some water to get the consistency you desire. Check salt.
When it starts to simmer take off fire.
Serve with dosa, idli or paniyaram.

Irimbampuli Achar /Bilimbi Pickle

Irimbampuli Achar

Irimbampuli Achar /Bilimbi Pickle

Ingredients:
1 kilo Irimbampuli sliced round or long
2 tbsp ginger-garlic paste
1 tsp mustard seeds
4 tbsp chili powder
1 tsp fenugreek powder
1 tsp turmeric powder
1 tsp asfoetida powder
½ cup water
1 tbsp vinegar
4-5 tbsp gingely oil or vegetable oil
2 tbsp + salt
2-3 sprigs curry leaves

Method:
Mix irimbampuli and salt in a glass jar and keep overnight. Drain the water formed.
In a small bowl, mix chili powder, turmeric powder and vinegar and keep aside.
Heat oil in a pan and add mustard seeds.
When it splutters add ginger garlic paste and saute till almost brown.
Add chili paste and saute till raw smell goes.
Add fenugreek powder and curry leaves and saute for a minute.
Add water and simmer till oil clears.
Add irimbampuli and mix well. Switch off flame immediately.
Sprinkle asfoetida and mix well. Check salt.
Cool and store in clean glass jars.
Refrigerate after few days as quantity of oil used is considerably less.