Cauliflower pickle

Preparation time : 10 mins
Makes : 250 grams

Ingredients:

Cauliflower : 250 grams
Salt :  1 Tbsp or to taste
Red chilli powder : 1 Tbsp or to taste
Fenugreek seeds powder :  1 Tsp
Lemon juice : 1/2 Cup
Oil : 2 Tbsp
Mustard seeds : 1/2 Teaspoons
Chana dal : 1/2 Teaspoons
Cumin seeds : 1/4 Teaspoons
Red chillies : 3 Numbers

Directions:

Cut cauliflower into small florets.
In a bowl add small cauliflower florets, salt, red chilli powder, fenugreek seed powder and lemon juice mix it well.
For the tempering: Heat oil in a small pan add mustard seeds when they splutter add chana dal, cumin seeds, red chillies, saute it and let it cool down then pour this tempering on the top of the cauliflower pickle.
You can bottle it in a clean dry jar.

Shelf life : 2 months in refrigerator and 15 days outside.

Serve this with Curd rice or roti.

Enjoy your dish :)

Thank you, do post your comments !!!

Peanut Chutney

Preparation time : 15 mins
Makes : 1 1/2 cup

Ingredients :

Peanuts : 1 cup
Urad dal : 1 tsp + 1/4 tsp
Mustard seeds : 1 tsp + 1/4 tsp
Cumin seeds : 1 tsp + 1/4 tsp
Ginger : 2 " piece
Garlic cloves : 5 to 6
Green chili : 3
Red chili : 3
Curry leaves : 2 springs
Tamarind : 1 Tbsp
Jaggary : 2 pinches
Turmeric : pinch
Hing : pinch
Salt : to taste

Method :

Take a pan heat it, add couple of table spoons of oil.
Add urad dal, mustard seeds, cumin seeds, red chili, green chili, curry leaves, garlic, ginger sauting them a bit.
Add turmeric, hing.
Now add peanuts.
Saute them till they are fried.
Now add tamarind pieces.
Turn off the stove and add jaggary.
Shift everything to a blender.
Grind it good and take everything into a bowl.
Make seasoning in a pan , by adding a tsp of oil, urad dal, cumin seeds, mustard seeds, curry leaves.
Add this seasoning to the chutney .
Enjoy your dish with any tiffin :)
Thank you , do post your comments !!!

Ulli kaaram (or) Onion chutney

Preparation time : 20 mins
Serves : 5

Ingredients :

Onion : 2 medium
Red chilis : 4 or to taste
Tamarind paste : 2 Tbsp
Salt : to taste
For seasoning :
Urad dal : 1/4 tsp
Cumin seeds : 1/4 tsp
Mustard seeds : 1/4 tsp
Turmeric : pinch
Curry leaves : few

Method :

Fry red chili's and take them out.
Add a Tbsp of oil and sliced onions and fry till nice brown color.
Let it cool down completely.
Grind onions with red chili, tamarind and salt. (don't add any water)
Keep this aside.
Prepare seasoning - take a pan, heat it add oil, when hot add urad dal, cumin seeds, mustard seeds, curry leaves and turmeric one by one.
Mix this seasoning into the ground paste.
Check for taste.

Enjoy your dish :)
Thank you, do post your comments !!!

Coconut chutney / Kobbari kaaya pulla pachadi

Preparation time : 5 mins
Serves : 2

Ingredients :

Grated Coconut : 1/2 cup
Sesame seeds : 2 tbsp (or to taste)
Green chili : 2 to 3
Lemon juice (or) Tamarind pulp : 2 tbsp ( or to taste)
Turmeric powder : pinch
Salt : to taste

For seasoning :
Mustard seeds : 1/8 tsp
Cumin seeds : 1/8 tsp
Urad dal : 1/8 tsp
Whole Red chili : 2
Curry leaves : one spring
Hing / Asafotida : pinch

Method :

Take a blender, add grated coconut, sesame seeds, cut green chili  and grind them.
Now add lemon juice or tamarind juice, turmeric powder, salt and grind it once again.
Take it into a bowl.
Now take a pan, heat it , add a tsp of oil.
When oil is hot , add mustard seeds, cumin seeds, urad dal, whole red chili, curry leaves and hing.
Saute them a bit till seeds starts to crackle.
Add this seasoning into the bowl of coconut mixture.
Mix it good before serving.
Enjoy chutney with rice or tiffins :)
Thank you , do post your comments !!!

Hummus dip

Hummus is a dip or spread. It is popular throughout the middle east and in middle eastern cuisine around the globe.

Preparation time : 10 mins
Makes : 3/4 cup

Ingredients :

Chickpeas : 1/2 cup
Olive oil : 3 tbsp
Lemon juice : 1/2 of a lemon
Garlic : one big
Roasted ground cumin powder : pinch
Toasted sesame seeds : 1 tbsp
Salt : to taste

Method :

Soak chickpeas over night. Pressure cook them with little salt till they are done.
(I actually used canned chick peas , so i used one can)
Take a food processor (or) blender add chick peas, olive oil, lemon juice, garlic and cumin powder and blend them together.
Taste to check the balance of flavors and if you want to add, add a little extra of any.
If the mixture is too thick, then add one or two table spoons of hot water.
Chill it until ready to serve.
Sprinkle with paprika or toasted sesame seeds.
Serve with carrots (or) warm pitta bread (or) you can apply this as one layer when your are making sandwiches (or) you can have it with nachos (or) you can have it with roasted brinjal.

Hummus is high in iron and vitamin c and also has significant amounts of folate and vitamin b6. The chickpea make it a good source of protein and dietary fibre; sesame seeds are an excellent source of the amino acid methionine, complementing the proteins in the chickpeas.

Hummus is useful in vegetarian diets, it serves as a complete protein when eaten with bread.

Enjoy your hummus dip.

Thank you , do post your comments.

Beetroot curd chutney (or) beetroot perugu pachadi

Preparation time : 20 mins
Serves : 2

Ingredients :

Beetroot : 1
Tomato : 1
Grated Coconut : 3 to5 tbsp
Green chili : 3
Turmeric : pinch
Curd (or) yogurt : 1 cup or more approx
Lemon juice : 1 tsp
Salt to taste
Fresh coriander leaves : 2 springs
For seasoning :
Mustard seeds : 1/4 tsp
Jeera (or) cumin seeds : 1/4 tsp
Urad dal : 1/4 tsp
Chana dal : 1/4 tsp
Red chili : 2
Curry leaves : 6

Method :

Grate the beetroots, steam boil them with turmeric and chopped green chili, keep them aside.
Take a blender or chopper and make tomato into puree.
Take a pan, add tsp oil and then ingredients listed for seasoning one by one, saute them and keep it aside.
Take a bowl, add curd, grated coconut, beetroot, tomato puree,lemon juice,salt and mix it good.
(If you want to add you can even add grated carrot )
Add seasoning to it , mix it once again.
Sprinkle freshly chopped coriander leaves .
Serve it with rice or roti.
This tastes really good with little sweet and some sour taste.

Thank you, do post your comments.

Bombay Chutney - 1

Preparation time : 20 mins
Serves : 2

Ingredients :

Onion : 1
Tomato : 1 small
Potato : 1
Besan or gram flour : 2 tbsp
Water : 3-4 cups
Salt : to taste
For seasoning :
Mustard seeds : 1/4 tsp
Urad dal : 1/4 tsp
Curry leaves : 6
Green chili's : 2

Method :

Take a pan . heat it , add 2 tsp of oil.
When oil is hot add ingredients listed for seasoning one by one.
Cut onions into slices and then into half.
Add cut onions, saute them till they are done.
If you are using raw potato add cut potato cubes to pan now and cook it , till it is done or if you are using cooked potato you can skip this and proceed.
Add water  and salt , check for taste.
Add chopped tomato.
Wait for the water to come to boil.
If you are using cooked potato you can add those potato cubes now.
Take another bowl and mix the besan flour with little water and making it as a pouring consistency paste.
Add this besan batter to the pan slowly and at the same time keep stirring the mixture in the pan.
Cook the entire chutney for 5 more minutes.
Serve hot with any tiffin :)

Besan Chutney

Serves : 2
Preparation time : 10 mins

Ingredients :

Besan : 5 tbsp
Tamarind paste : 2 to 3 tbsp
water : 1/4 cup or less
salt to taste
jaggary : 1/2 tsp
Termaric : pinch
For tampering:
mustard seeds: 1/2 tsp
urad dal : 1/2 tsp
Jeera : 1/2 tsp
Green chili : 1 or 2
Curry leaves : 6

Method :

Take pan , add oil, add the items in tampering one by one ,saute for one min and keep aside.
Fry Besan till nice aroma comes.
Mix it with other ingredients.
Add tampering to it.
Chutney should not be too thick and not too thin.
Check for taste.

This can be Served with any kind of dosa.

Coconut Chutney

Serves : 2
Preparation time : 2mins

Ingredients:

Grated Coconut : 3 tbsp
Fried chanadal : 3 tbsp
Green chili : 1 or 2
Salt to taste
For tampering
mustard seed : 1/4 tsp
Jeera : 1/4 tsp
urad dal : 1/2 tsp
Red chili : 1
Curry leaves : 6
Oil : 1tsp

Method:
Take a pan.Add oil.
When oil is hot add the items in tampering.
Grind all other ingredients and then add salt & tampering to it.

This is the basic coconut chutney.
There are lots of variations to this chutney.
if you want you can add ginger,hing
and instead of fried chanadal you can use roasted peanuts or chana dal

khatta meetha chutney

This is sweet and sour in taste (hence khatta and meetha)
For sweetness we use jaggary and dates
Sourness is from Tamarind

Ingredients :

Tamarind Paste : 4 tbsp
jaggary : 6 tbsp
Dates : 10
Salt : pinch
Cumin powder : 1 tsp
Chili powder : 1/4 tsp
Black salt : 1/2 tsp

Method :

Heat a pan.
add tamarind paste and jaggary.
Grind dates to a fine paste and add it to the above mixture.
Add in all spices.
Let it boil for 3 mins.
switch off flame.
When it is in room temperature use it.
you can keep this in refrigerator for 2 months and you can freeze this also.

This is used in all kinds of chat's and mixtures.