CAPSICUM ‘N’ RAW PAPAYA CHUTNEY


Papaya and capsicum is another healthy chutney you have to try.I have posted the benefits

and recipes of capsicum in my previous posts.Now it’s with the combination of raw papaya.

Raw papaya is good to burn fat,controls bowel movements.It is a good remedy for indigestion

heart burn,stomach ulcers,gastric problems,controls proper flow of blood and maintains

blood pressure.So,considered good for heart patients too.You can slice the raw papaya and

cook with dal,make pickles,jam,juices,salads,mallum or poriyal with coconut.

Today I’m going to bring you the recipe for raw papaya and capsicum chutney.You can

combine with other veggies like,chow chow,carrot,green tomato,red tomato,coriander leaves

ginger,garlic,raw mango……..You could start your culinary expertise,and inventions to get into

some more combinations …..Do share your suggestions and comments.

To the recipe..

INGREDIENTS

2 green capsicum

1 cup peeled and chopped raw papaya

3-4 garlic with peel on

7-8 red chillies

2 tblsp.coriander seeds

1 tsp cummin seeds

2 tblsp channa dal (kadala parippu)

Few curry leaves(optional)

Salt to taste

Small piece of tamarind

1 tblsp oil.

METHOD

Heat oil in a pan and roast the bold listed ,till the dal turns light brown.

In the same oil,sauté the capsicum and raw papaya for 5-10 minutes.

Grind all together to a paste.Serve with Iddli,dosai ,rice,or rotis.

Note:If you like you could temper.

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GINGER ‘N’ RADISH CHUTNEY


Both these root vegetables are nature’s gift to us.Ginger has been used in early times till date in all forms of traditional medicines.It is a good remedy for nausea,common cold,coughs,joint pains (taken internally or applied externally ).Ginger is considered good for diabetics,mixed with radish and taken as a juice helps to regulate sugar levels.Please do find more about its benefits and enjoy the benefits.

An outline on the benefits of radish -It is good for kidney stones,skin,intestinal worms,rebuilding tissues ,heart diseases .Radish can also relieve congestion,and prevent respiratory problems.This is only an outline,so please do search about it benefits.

Now for the recipe…

INGREDIENTS

1 big radish cut into small pieces

2 tblsp peeled ginger strips.

1 piece Kokum(kodumpuli or Goraka) or tamarind

2-3 dates

1/4 tsp.pepper

1-2 tsp chilli powder

Salt to taste.

2 tsp oil

1/4 cup roasted gram / peanuts

METHOD

Heat oil and sauté the radish pieces till you see the edges turning brown.Add the kokum

and sauté for 1 minute.Add all to blender and grind to a thick chutney.

Serve with Iddli,dosai,rice or any roti .

CLICK on for radish and carrot chutney RACATO CHUTNEY

MINT ‘N’CAPSICUM CHUTNEY


Capsicum  chutney is one chutney I love to make to exploit its nutrients.You can see another

version of capsicum chutney in my previous posts.To point out the benefits of this vegetable-

It is good for arthritis and muscle spasms,menopausal problems,treats diabetic neuropathy,

Hypoglycaemic,improves immunity and many more can be listed as benefits under capsicum.

Some even use the red capsicum paste for relief from arthritis.

Chutneys like this add much color to you platter .You can prepare this with the red peppers or

yellow  peppers.Anyway do try it and let me know your comments and suggestions.

For the recipe now

INGREDIENTS

Mint 1/2 cup

1 capsicum(green)

1/4 cup raw mango

small piece of ginger (optional)

Salt

1/4 cup pottukadalai (roasted gram dal)

1/2 tsp lime juice(optional)

METHOD

Grind all the listed ingredients together and serve with Iddli or Dosai.You could add coconut

If you like for a variation.

SPICY TOMATO JAM


This is an excellent side dish for biriyanis and pulaos.I learnt this from one of my friends,so 

thought to share with you all.So let’s get into the recipe which is easy and simple to make.

INGREDIENTS 

4-5 big tomatoes blanched and skin removed

2 tsp ghee

Jaggery or sugar 2 tblsp.

1/2 tsp chilli powder

Few cashewnuts 

Few raisins

1/4 tsp.elaichi powder

a pinch of nutmeg powder (optional)

Salt to taste.

METHOD

Puree the tomatoes and add all the other ingredients to it and cook till thick.Serve with 

biriyanis/pulaos.

Do try and send me your comments and suggestions!

CHOW CHOW CHUTNEY


Chow chow a pear shaped vegetable/fruit ,belonging to the gourd category along with

melons cucumbers and squash is rich in vitamin C and is a good coolant for summer.You

could cook with dal ,make avial,or make pies like apple,or pear pie.Iv posted  a chow

chow recipe along with other chutneys before and here’s the link to it. HEALTHY

VEGETABLE CHUTNEYS

Today i want to share another version of chow chow chutney.

INGREDIENTS

1 big chow chow (150-200 gm)

2 tblsp.ulundu (urad dal)

few curry leaves

2 tblsp.coriander

2 tsp black cummin seeds or the normal cummin seeds

tamarind (half the size of a lemon)

5-6 pips of garlic

10-12 dry chillies (reduce if you like)

salt to taste.

juice of 1 lime

1/2 -1 tsp sugar/jaggery/honey

1-2 tblsp.gingelly oil.

METHOD

Peel the chow chow and cut into tiny cubes.Heat the oil ,and add the cut chow

chow,curryleaves,garlic to it and fry till you see the vegetable turning light brown at the

edges Transfer to a plate.In the same pan,roast the rest of  the ingredients till you see the

urad dal turning brown.Remove from heat,and powder this first.Add the fried chow

chow to the powder and grind again to a coarse or fine paste.Add lime juice , sugar and

salt to taste.

Can be served with iddli,dosai,vada,bajji,or used like a dip for fries.

MANGO,CARROT ‘N’GINGER CHUTNEY


Whew!Seems a long title to the small dish.Believe me..It’s simply amazing and addictive,and

healthy too.Mangoes all around me, make me think and think how to innovate dishes.This dish

was today morning’s spark.

Let me share this recipe with you now.

INGREDIENTS

1 big carrot/2 carrots

1 inch piece ginger

1 green mango/half of a big mango

1/2 red capsicum (optional)

10-12 dry chillies

salt to taste

1 tblsp oil

1/2 tsp.cummin seed powder

METHOD

Heat oil,and saute the bold listed till brown.

Grind with rest of the ingredients to a smooth paste.

Serve with iddli or dosai.

CURRY LEAVES CHUTNEY


Curry Leaves which is mostly used in Asian cooking,adds to the aroma and flavor of any

dish you prepare.This humble leaf has many benefits ,which is not taken notice of.The

curry leaf is always seen left out ,when you notice the plates,after a meal.I always try to

include in salads,iddli podi,by powdering or cutting it fine .I always have cummin seed

powder with curry leaves roasted and powdered with it.(it really adds to the aroma and

flavor.)You can also fry the curry leaves in oil ,crush it coarse ,and add to fried

chicken,potatoes or any type of meat you fry.

For health benefits-Good to reduce cholesterol,for indigestion,diabetes,and also good for

premature greying ,and growth of hair.So let’s get into the simple and tasty recipe which

could be served with rice,iddli,dosai or even like a dip.

INGREDIENTS

2 cups of curry leaves (washed and the thick stems removed)

15-20 dry chillies (you can adjust according to your taste)or 1 tblsp.chilli powder

8-9 pips garlic

1/4 tsp.pepper powder

1 tsp cummin seeds

half lemon sized tamarind(soaked in water or sauteed in oil for 2-3 minutes).

1-2 tblsp.jaggery grated

salt to taste

To temper

1/2 tsp.mustard seeds

3 tsp.urad dal or gram dal

2 tblsp.gingelly oil.

METHOD

First grind the curry leaves with all the ingredients,except jaggery to a fine paste.Temper

in oil with the ingredients listed ,add jaggery and cook for a few minutes till the raw smell

disappears.Remove from fire,and serve.This can be stored for a week even.Enjoy the

benefits nature offers

RACATO CHUTNEY


Well ,well …This is my title to this chutney ,as this comprises of three veggies,and i didn’t

want a long title for this simple recipe.The culinary world today ,mostly renames old

traditional dishes,anew .When we really peek into you will know it’s the dish you already

know.So i think you will accept my title ..Radish for the first two letters has amazing

benefits for weight loss,urinary and kidney disorders ,and regulating insulin levels,and

many more benefits.Carrot for the next two letters,rich in vitamin A,C&K and many more

nutrients,is considered good for eyes,good source of antioxidant agents,and also regulates

sugar levels.Tomato for the last two,which can be categorised into a fruit or vegetable too

has amazing benefits like the radish and carrot.These three vegetables are very good if

taken raw like salads or juices…I think i’l get into the recipe now.

INGREDIENTS

1 radish peeled and cut into small pieces

1 carrot cut into pieces

2 tomatoes roughly chopped

4-5 pips garlic

small piece ginger

1-2 chilli powder

salt to taste

small piece of jaggery.

2 tblsp.ghee/oil

METHOD

Heat oil and roast the radish and carrot well.When its half done,add the tomatoes and the

salt.Remove from fire when the tomatoes start shrinking.Grind to a paste with chilli

powder.cook again for 2-3 minutes with the honey.Those who love to temper can do so.

Can be served with dosai,iddli or chappathi.

 

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HEALTHY VEGETABLE CHUTNEYS


Today i would like to share with you a few chutneys ,with vegetables. Any hotels or

restaurants  would serve you with coconut chutney,tomato chutney ,coriander

chutney and sambhar with dosai or iddli ,or any other rotis,which is also good.But it is

too good and healthy if you could transform a vegetable into a chutney.Children who  are

choosy with vegetables,can be given a cheat treat with these healthy chutneys.

Well i’m gonna give a few recipes i have tried ,so do try and send me your comments.

 Carrot’n’Tomato chutney.

2 carrots

2 tomatoes

small piece ginger

1/2 tsp-1tsp.chilli powder

1/2 tsp jaggery

salt to taste

1/4 tsp pepper powder (optional)

1/4 tsp.cummin powder(optional)

Method

Grind the carrots,tomatoes,and ginger to a paste.

Heat oil.Add mustard seeds,dry chillies and curry leaves.

Next add rest of the ingredients and cook till its thick and you see oil coming out ,for

10 minutes on a slow fire.Its ready to serve now.

Root vegetables like radish and beetroot also can be made the same way.

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Ridge Gourd ,chow chow ,Banana stem,White pumpkin,Bottle gourd ,Brinjal,Snake

gourd can be made  by this same method and ingredients.Peels of vegetables like ridge

gourd can be used to make this chutney and its my favourite too..

Lets get into the recipe.

Ingredients

Any vegetable listed above chopped 100 gm

6-8 red dry chillies

1 tblsp.urad dal(ulundu)

1 tblsp.bengal gram dal or tuvar dal

1 tblsp coriander seeds

1 tsp.cummin seeds

1/2 tsp pepper

a small piece of tamarind

1 tsp.jaggery or sugar

a pinch of asafoetida

salt to taste

For tempering

oil,mustard seeds,curry leaves.1-2 dry chillies

Heat a tblsp of oil and saute the vegetable till soft,and set aside.

In the same pan,roast the rest of the ingredients till urad dal looks brown.

Then add tamarind and saute for 2 minutes.

Powder the spices,then put in the sauteed vegetable,and grind to a coarse paste.

Temper with mustard seeds and curry  leaves and cook for 2-3 minutes.

 

Will be posting few more interesting  chutneys soon.

 

 

 

Capsicum chutney


This is a different type of chutney and very healthy.
Can be eaten with any snack or iddli dosai.No coconut needed and tasty too.
Very simple recipe
Ingredients
1 red capsicum
5-6 pips garlic
Handful of roasted peanuts/almonds
Small piece of Tamarind/1 tblsp lime juice
Salt to taste
1/4 tsp.jaggery/sugar
Method
Remove seeds from the capsicum, cut into juliennes and grind to a paste with the rest of the ingredients and serve.
Note :If you like you could temper with olive oil,but it tastes good without using any oil.

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