Onion, Garlic spicy chutney

 Ingrediens:

onions - 2

tomato - 2 

garlic - 8 nos. (big)

red chillies - 2-3 (according to spice level)

oil - 2 tsp 

channa dal - 1 tsp

asafoetida - 1.8 tsp

salt to taste

Mustard Seeds - 1/4 tsp

Tamarind - small piece or 1/4 tsp tamarind paste

curry leaves

Saute in 1 tsp oilchanna dal and  red chillies till channa dal become golden brown in colour.  Then chopped onions, and garlic saute till the onions are cooked well (do not brown the onions).  Now add chopped tomatoes, tamarind and salt.  Cook till the tomato is well cooked.   Switch off the stove and leave it to cool.

Grind the above sauteed mixture in a mixie jar and then remove it to a bowl.  Now in a small kadai add 1 tsp oil and when the oil is hot add mustard seeds and when it splutters add curry leaves and asafoetida.  Then add it to the ground mixture.  This goes well with idli, dosa etc.

Tomato Onion Chutney

 Ingredients:

Onion - 1 big size

tomatoes - 3-4 big size

Garlic - 6-8 nos.

green chillies - 2-4 nos (depending upon spice requirement)

Jeera - 1/4 tsp

tamarind paste - 1/4 tsp

oil 2 - 3 tsp

salt as per taste

in a kadai add oil and when the oil is hot add jeera and then add chopped onions, chopped green chillies and garlic.  Saute till the onion becomes translucent.  Now add chopped tomatoes and tamarind paste.  Saute till tomatoes are well cooked add salt and switch of the stove.  Now add chopped coriander leaves and leave it to cool.  Grind the whole mixture to a coarse paste.   No need to add tadka for this chutney.  this goes well with idli, dosa etc.  This can be had with rice and ghee.  

Sprouts Salad

 

Ingredients 

1/2 cup of moong dal sprouts

2 tsp onion chopped

3-4 tsp of tomatoes chopped 

1/8 tsp black pepper powder

Lemon juice

Salt to taste

Mix all the ingredients and enjoy. ( you can also add finely grated carrots and chopped cucumber)

Simple and Quick Gottu Rasam

 Ingredients:

Tomatoes - 2 small 

Garlic - 4-5 nos chopped (optional)

To grind:

Tamarind paste - 2 to 3 tsp or tamarind pulp from a small gooseberry size tamarind

Coriander Seeds - 1 tsp

Black Pepper - 1/2 tsp

Cumind Seeds - 1/2 tsp

Red Chilli - 1 to 2 nos.

Curry Leaves few 

Salt to taste

Jaggery -  1/2 tsp (optional)

Tempering:

Ghee/oil  - 1 tsp

Mustard Seeds - 1/4 tsp

Cumin Seeds - 1/4 tsp

Asafoetida powder - 1/8 tsp

Few Curry Leaves

Garnishing:

Coriander Leaves

In a mixer jar add all the ingredients listed under grinding and grind it to a coarse paste by adding enough water.

In a pot add Oil/Ghee and when it is hot enough add Mustard Seeds.  After it crackles add asafoetida powder, cumin seeds and curry leaves and saute for few seconds.

Ginger Thogayal

 Ingredients

Ginger - 1/3 cup (chopped)

Urad dal - 3 tablespoon

Channa dal - 1 tablespoon

Red Chillies - 2 to 3 numbers

Whole asafoetida - small piece

Curry Leaf - 3 strips

Oil - 1 1/2 tsp

Tamarind - Small gooseberry size

Jaggery/sugar - 1/2 tsp

salt to taste

In a kadai add 1 tsp oil and saute urad dal, channa dal, asafoetida, red chillies till the dal turn golden brown colour.  Now add the tamarind and curry leave, saute for a minute and remove it to a small bowl.  Now add 1/2 tsp oil and saute the ginger till it changes colour slightly need not do it till they become brown.  After it is done remove from fire.  Cool all the above items.

Now add everything to a mixer jar except ginger and dry grind it to coarse powder.  Now add the ginger and run for a while and after that add around two table spoons of water, salt and jaggery/sugar and grind it to a coarse paste.   You can do tempering if you want with gingly oil and mustard seeds and pour it on top of the thogayal.  This goes well with rice and ghee, dosa, idli, pongal etc.  

Peanut Salad

 Ingredients

Raw peanuts - 1cup

Carrot - 1 (shredded)

Onion - 1/2 (chopped)

Coriander leaves (chopped)

Lemon juice

Green chillies/Black pepper powder

Salt to taste

Soak the peanuts for 6 hours and then pressure cook for 7 whistles.

Drain the peanuts and mix in a bowl raw peanuts and all the above ingredients.  

Vazhaipoo (banana flower) curd Kootu

 

Ingredients:

Vazhaipoo - 1 small size

Turmeric powder - 1/8 tsp

Coconut - 2 to 3 tbsp

Green Chillies - 1 to 2 (Can be increased according to your spice level)

Cumin Seeds - 1/2 tsp

Rice flour - 1/2 tsp

Ginger - small piece

Coconut oil - 1 tsp

Mustard seeds - 1/2 tsp

Asafoetids powder - 1/4 tsp

Beaten Curd - 3 to 4 ladles

Curry leaves

Salt to taste

Clean the vazhaipoo and chop them into small pieces.  Pressure cook the chopped vazhaipoo adding little water and turmeric powder.   Grind the coconut, green chillies, cumin seeds, ginger and rice flour into a smooth paste.

In a pan add 1 tsp coconut oil and when it is hot add mustard seeds. When it finishes crackling add curry leaves and asafoetida powder.   Now add the coocked vazhaipoo with the water,  the ground coconut paste and salt to it.  Allow it to boil and switch off the stove.  When it cooks add 3 to 4 ladles of beaten curd and mix well.