Cucumber Chutney

Cucumber Chutney

Ingredients:
Cucumber-1 thinly chopped
urad dal-1 tsp
chana dal-1 tsp
whole dry red chilli-4
mustard seeds-1 tsp
cumin seeds-1 tsp
asafoetida-1/4 tsp
turmeric powder-1/4 tsp
salt
oil-2 tbsp
fenugreek seeds-1/4 tsp
tamarind juice-2 to 3 tbsp


Procedure:
1)In a pan with some oil,add mustard seeds,cumin seeds,urad dal,chana dal,asafoetida,fenugreek seeds,whole dry red chilli and fry for 2 to 4 min.
2)Then grind the above mixture to a fine paste,add tamarind juice grind again and finally add half of the chopped cucumber,salt to the mixture.Grind it to a paste.
3)Now add the above paste to the remaing half of the chopped cucumbers.Mix well.
4)Serve with palin rice.Garnish with coriander leaves.

P.S:Adjust the salt and tamarind juice as per taste.

Storage:Tastes best for not more than two days if refrigerated.

Sorakaya Chutney(calabash squash or bottle gourd Chutney)

Bottle Gourd Chutney

Bottle Gourd

Medium sized chops fried

Ingredients:
Chopped Bottle gourd -1
Urad dal-1tbsp
Chana dal-1 tbsp
Cumin Seeds-1 tsp
Mustard Seeds-1tsp
Whole dry red chilli-3 - 4
oil-1 tbsp
asafoetida-1/2 tsp
turmeric powder-1/2 tsp
salt

Procedure:

1)In a pan with 2 tbsp oil fry the chops of bottle gourd,turmeric powder till slightly golden brown and tender.Keep aside till it cools.
2)In a pan add some oil,asafoetida,chana dal,urad dal,mustard seeds,cumin seeds,whole dry red chillis,when the cumin seeds crackle take them off the heat.
3)Grind the above mixture into a fine paste and add the fried chops and make a paste of all.
4)Serve with rice,rotis.


P.S:You can add lemon juice at the end if tangy taste is preferred.


Storage:Edible for 2 days if refrigerated.

Beerakaya & Tomato Chutney(Ridge Gourd/Chinese Okra & Tomato Chutney)

Beerakaya & Tomato Chutney

Ridge Gourd/Chinese Okra is not very famous among rest of its peers,but its highly nutritious.The chutney recipe below can be made without tomato as well.

Chinese Okra/ridge Gourd

Ingredients:
Ridge Gourd cubes(1 cup)
Tomato chopped big chunks-2
Mustard Seeds-1tsp
Cumin Seeds-1tsp
asafoetida-1tsp
turmeric powder-1/2 tsp
chana dal-1tbsp
urad dal-1tbsp
salt
whole dry red chilli-4
green chilli-2
oil-2tbsp

Procedure:
1)In a pan add some oil,add ridge guard and tomato and some turmeric powder.Fry them till they become tender.Take off the heat and keep aside.
2)In a seperate pan with some oil,add cumin seeds,mustard seeds,asafoetida,dry red chillis,chana dal and urad dal.
3)Grind the above mixture to fine paste after cooling and then add vegetables.Add salt ,green chillis and make a fine paste.
4)Serve with rice or rotis.


P.S:Donot burn the vegetables.

Storage:This chutney is edible for 2 days if refrigerated without losing its taste.

Beetroot Chutney

BEETROOT CHUTNEY
Beetroot is not liked by many people.Most of us like to see it only in salads either sliced or shredded.Today we'll make it a paste and relish beetroot.

Ingredients:

Beetroot diced-1 n 1/2 cup (peeled ,washed and diced)
Tomato-2 medium chopped into big chunks
Urad dal-3 tbsp
Chana dal-3 tbsp
Cumin seeds-1 tbsp
Mustard seeds- 1tbsp
asafoetida-1 tsp
Turmeric powder-1/2 tsp
Oil-4 tbsp
dry whole red chilli-4 ( adjust as per taste)
Salt

Procedure
1)In a pan pour some oil around 5 tbsp,add some turmeric powder,asafoetida and fry the beetroot till tender and loses all the rawness.
2)After the beetroot is half done add the chopped tomatoes and let all of them cook well together.See that they dont get burnt else it would ruin the taste.Keep the mixture aside for cooling.
3)In a pan take some oil add mustard seeds,cumin seeds,urad dal,chana dal,asafoetida, and in the end add dry whole red chillis.
4)First make a fine paste of the above mixture and then add the beetroot mixture ,some salt and make a paste.
5)Can be served with rice ,rotis.

P.S:Be cautious when you fry the veggies ,if burnt they dont give a proper taste.So fry them on a low to medium flame.

Storage:This stays edible for 3 days when in a refrigerator.

Spring Onion /Onion Greens Chutney Recipe

Hi all,

Today i am gonna make spring onion chutney.Spring Onions are very delicious and healthy as well.We have seen them appear mostly on noodles,spring rolls,puffs.For a change lets have it the way it is without making it a dish decorator what say ;)

Ingredients:
Chopped Spring Onions-1 cup
Mustard Seeds -1tbsp
Cumin seeds-1tbsp
Asafoetida(hing)-1/2 to 1 tsp
Urad Dal-1n1/2 tbsp
Chana Dal-2tbsp
Turmeric-1/2tsp
Dry whole red chilli-2 or 3
Oil-3tbsp
Salt

Procedure:
1)Wash the spring onions and chop them.Chop the greens along with the onion coz the onion improves the flavour.
2)In a pan add oil ,some turmeric after 2 min add the chopped greens and chopped onions.Leave it until the spring onion loses enough water.
3)Next keep the fried  greens aside .In a pan add some oil ,add mustard seeds,cumin seeds,urad dal,chana dal and some asafoetida.Once the seeds start to splutter lower the heat and add the whole dry red chilli.Leave the misxture for 1 min ,donot let the chillies turn black.
4)Cool the mixture and grind them to paste that can be as fine as possible.Now add the fried greens and some salt as per taste.Grind all the mixture.
5)Serve hot along with rice ,rotis,bread.

P.S:All the above measurements need not be followed.Chilli variations can be made if a very spicy chutney is to be digested.

Storage :This chutney is edible for 2 to 4 days if stored in the refrigerator.