CARROT CHUTNEY

Looking for a healthy and simple side dish for Dosa / Idly ? Bored of the usual tomato chutney or Onion Chutney ? If yes then try this carrot chutney which is easy to make and very healthy too. 

Here you go for the recipe...

GUACAMOLE | AVOCADO RECIPES

Here is a easy and healthy dip. I learnt this recipe from the cookery show by mallika badrinath. What I really liked about this dip is that is very easy and quick to make, more over very healthy too. A great accompaniment for tortillas or any other chips. I have tried it as a spread on my bread toast too, tastes so good. Here you go for the guacamole recipe.....

Ingredients :

Ripe Avocado - 1 
Onion - 1/2 No.
Tomato - 1/2 No. 
Capsicum - 1 Table Spoon
Green chilies - 2 No 
Lemon - 1No 
Coriander Leaves - 2 Table Spoon
Salt - As needed.

Method :

Chop onions, tomatoes, capsicum green chilies and coriander leaves very finely.

Cut the avocado in to two halves and remove the big seed from the centre, and scoop out the flesh using a spoon, and mash well with the help of a fork.

In a mixing bowl add the avocado mixture, lemon juice, and all the chopped ingredients. Add salt lastly and mix well. 
Tasty Guacamole is ready to be served with tortillas or your favorite chips.

For making Bread spread :

Toast bread and apply the guacamole evenly and enjoy :-)

Green Chutney / Hari Chutney

Green/Hari Chutney is a multi purpose & most favorite accompaniment be-it pakora, sandwich, chaat, papad, dhokla,samosa's.... I know the list is endless :-) It's a very tasty chutney/dip. You can store it in fridge up to a week. Here is the recipe of Indian green sauce/Dip/Chutney......

Easy Salsa Dip

Here is an easy salsa dip for you all to try. You can have this with chips, pappad, veggie bean tortillas, toasted bread ect.... Here goes the recipe 

Schezwan Sauce

For all Spice lover's here is an easy spicy dipping sauce :-)


Ingredients:
Whole Dry red chilies - 15 Nos
Garlic - 2 Table Spoon (Finely Chopped)
White vinegar - 6 Table Spoon
Sugar - 2 Teaspoon
Sesame Oil - 2 Table Spoon
Salt - As per taste.


Method :
Soak the whole red chilies in warm water for about half an hour, drain the water from it.
Now in a blender, add red chilies, garlic, vinegar, sugar, salt and grind it to a smooth paste and keep it aside.
Now heat sesame oil to smoking point, and pour over the chili-garlic paste. Mix well. Allow it to cool, and store refrigerated in an air-tight container. Use as a dipping sauce.

Tomato Chutney

Ingredients :


Tomato - 5 No.s 
Chili powder - 1 &1/2 Teaspoon (You can adjust according to the spice you want)
Tamarind - A small bit.
Salt - As per taste


To temper :


Mustard seeds - 1/2 Teaspoon
Urad Dal - 1/2 Teaspoon.
Oil - 1 Table Spoon.
Curry leaves - Few.
Asafoetida - A Pinch.


Method : 


Grind tomato to a fine paste. Then heat oil in a pan, and add tomato paste, chili powder, tamarind and salt and allow it to boil in a medium flame until the oil separates from it. When the oil starts to separate switch off the stove, and transfer it to the serving bowl. Now again heat oil in a pan, add mustard seeds, urad dal, when it turns golden brown, add curry leaves and asafoetida, and pour this over the tomato chutney.


Tangy tomato chutney is ready to be served. Its the best combination for idly, dosa, oothappam.

Coriander Almond Chutney

Ingredients :


 Coriander Leaves - 1 bunch
Almonds - 10 No's
Green Chilies - 6 to 8 No's
Lemon Juice - (From half lemon)
Salt - As required Water - As required


 Method:


 Clean coriander leaves, remove the root part (you can use the stem part, just cut the roots alone)and chop it. In a blender add the coriander leaves, almond,green chilies and salt, grind it to a smooth paste, lastly add the lemon juice and mix it well. You can store this chutney in fridge. This goes well with sandwich, samosas, and a very best combination for masala papad :-D Tastes better if served chilled.

Chilli Sauce

Try out the healthy and tasty version of chili sauce.

Ingredients :

Ash Gourd/ Vellai Pooshanikai - 1 Cup

Red Capsicum/ Red Bell Pepper - 1 Cup

Dry Red chillies - 15 no.s ( Reduce the no of chillies if you want less spicy)

White vinegar - 1/2 Cup

Salt - to taste.

Method :


In a Pan add ash gourd, red capsicum (You wont get the red colour if you use any other capsicum), red chillies, less amount of water, and salt. (If you pour more water then you may want to drain the vegetables, to avoid that use less amount of water). Cover it with a lid and cook it in high flame. Allow it to cool. Grind it in a blender with vinegar, donot add water while grinding.

Store it in a air tight container and refrigerate. It stays good for a month.

If you like sweet and sour taste then reduce the no. of chillies and add sugar while grinding.

This sauce can be used in sandwiches, gobi manchurian, and a good accompaniment for all type of snacks.

Iam sure if you try this sauce you will never buy them from market :-)

Happy Cooking :-)

Snake gourd/Pudalangai chutney

Wanted to try something different today so made this snake gourd chutney and it turned out very tasty, so posting the recipe :-)


Ingredients :


Snake gourd - 1 Medium size
Grated fresh coconut - 3 table spoon
Urad dhal - 1 table spoon
Tamarind paste - 1/2 teaspoon
Dry Red chilles - 4 or 5 (Depending on the spice you need)
Chopped Ginger - 1 table spoon
Salt - As per taste
Oil - 1 table spoon


Method :


First cut the snake gourd into pieces and cook it. ( I normally cook veggies in microwave, so it took only five minutes to cook snake gourd). Heat oil in a pan fry urad dhal till golden brown colour, add red chilles fry for a minute and allow it to cool, in a blender add coconut, cooked snake gourd, tamarind paste, fried urad dhal and red chilles, salt , ginger and grind it to a coarse paste. Temper it with mustard seeds, curry leaves and asafoetida. Yummy snake gourd chutney is ready :-) Serve it with rice.