Wednesday, May 20, 2009

Chutney's for chaat


Green Chutney:
Mint Leaves 1 Cups packed
Cilantro Leaves 2 Cups Packed
Garlic 2 Cloves
Green Chiles 6
Lemon Juice 1 tbsp
salt to taste

Tamarind Chutney:
Tamarind 1 cup
Dates 1 cup
Jaggery 1/2 cup
Ginger 1 inch Piece
jeera 1/2 tsp
dhaniya powder 1/2 tsp
amchur powder 1 tsp
black pepper 1/2 tsp
Red Chilli Powder 1/2 tsp
Salt to taste
Boil the ingredients together and thicken to a pulpy consistency.

Red Chutney:
Whole Red Chiles 15, soaked in warm water for 30 mins
Garlic 8-10 cloves
coconut 1/4 cup
Salt to taste
grind together with as little water as possible.

Method of preparation:

Friday, May 15, 2009

Keerla sukke

Sukke is a dry coconut based dish that is served as a side with daliythoy and rice.
This dish can be prepared with various vegetables using the same masala. Other well known dishes using this masala is alambe( mushroom), cauliflower + batata and ( okra)benda sukke.

keerlu/bambo shoots - 2 cups, finely chopped
Onion- 2 large, finely chopped
coconut - 1/2 cup
Red Chillies - 6-8
Coriander seeds - 2 tsp
Urad Dal - 1 tsp
Curry leaves - 1 sprig
Mustard seeds - 1/2 tsp
Turmeric powder - 1/4 tsp
Salt - as per taste
Oil - for frying

In a pan, roast red chillies, urad dal and coriander seeds with 1/2 tsp oil. Add coconut and allow to roast a little. cool and gring along with turmeric powder and salt.
Heat a kadai,add oil and season with mustard seeds and curry leaves. Add onions and saute till they are translucent and add bambo shoot pieces. Add the ground masala and salt. Bring to boil and simmer on a low flame till water completely evaporates. Serve.

Thursday, May 14, 2009

Jeera and putani chutney

1 cup of coconut
1/4 cup of putani/ roasted chanda dal
4-6 green chillies
1/2 tsp jeera
5 curry leaves

For seasoning:
mustard seeds
urad dal
red chillies
1tsp of oil

Grind together all the ingredients adding just enough water to blend and make a smooth paste.

For tempering heat a tsp of oil, add mustard seeds let them splutter add Urad dal, red chillies, curry leaves and hing.Fry for a few seconds on low heat and pour the tempering on top of the chutney, mix and serve.

Alle chutney

coconut 2 cups
ginger 2"
tamarind paste 1/4 tsp
green chillies 6

For seasoning:
Oil 1 tbsp
mustard seeds 1/4 tsp
curry leaves 1 sprig
red chilies 2

Grind coconut, ginger, tamarind, salt and chillies to a smooth paste with required amount of water.
Heat oil and season with mustard, curry leaves, broken red chilies. Fry for a minute and pour this seasoning over chutney.
Serve the chutney with dosa or idli.