TAMARIND,GINGER CAPSICUM CHUTNEY


When you see the South Indian breakfast

platter,you will see many colourful chutneys

served in a row .This is one recipe like that ,but

my innovated recipe.I love the red capsicum

and when I get it ,I use it for chutneys like this

too .Considering many health benefits in this

vegetable it’s best to use your culinary skills to

entice your family to consume this often.

So here’s to a chutney recipe with red capsicum

ginger and tamarind.

INGREDIENTS

1 big red capsicum cut ( seeds removed)

3 tbsp chopped ginger

Gooseberry sized tamarind soaked in hot water

3-4 dates or raisins

1 tsp chilli powder

1 tbsp jaggery powder

1/4 tsp mustard seeds

1 tbsp sesame oil

Pinch of asafoetida

Curry leaves

Salt to taste

METHOD

Heat oil add ginger and sauté till brown.

Remove from pan and set aside

Now grind all the ingredients together (except

the mustard seeds,curry leaves,asafoetida

and jaggery ) with the tamarind .

Now add the mustard and curry leaves into the

same pan you fried the ginger.

Add the paste and asafoetida and cook for few

minutes .You can add water depending on the

required consistency .

SPICED PINEAPPLE RAITA


This is a recipe to be served as a side dish for

pulao,biriyani or rice .

This is a perfect sweet and sour dish with a

blend of curd and pineapple .

Today’s recipe is a little different in my way,so

do try this combination and post in your

comments .

INGREDIENTS

1/2 of a pineapple cored, peeled and cut into

slices

Few cashew nuts

1 piece cinnamon

Curry leaves

1 small green chilli cut

1 tbsp butter / ghee

1 tsp chilli powder

1-2 cups curd

1 tsp sugar

1/2 tsp turmeric

1/4 tsp mustard powder

1/4 tsp pepper powder

Salt to taste

METHOD

•Heat butter in a pan,add cinnamon, cashew

and fry lightly .

•Add the pineapple and the rest of the spices

except mustard powder .

•Sauté for 5 minutes and remove from fire .

•Allow to cool slightly .

•Whisk curd and mix into the cooked pineapple

•Garnish with coriander leaves.

2 TYPES OF CHUTNEYS WITH 2 ROOT VEGETABLES


Today’s recipe is tomato chutney for iddli/ dosa

with variations !

Both are healthy vegetables to be included .

All love carrot,but not radish ( because of the

pungent smell ) . So when you cut radish , put

into buttermilk / lime water for few minutes

and then sauté.

To the recipes now


1.TOMATO -CARROT CHUTNEY

Ingredients

3-4 tomatoes

1 carrot peeled

2 onions

3 cloves garlic

A tiny piece ginger

1-2 tsp chilli powder

1/2 tsp turmeric powder

1 tsp cummin seed powder

Salt to taste

A tsp sugar / jaggery

For tempering

2 tbsp oil

1/2 tsp mustard seeds

1/2 tsp fenugreek seeds

Few curry leaves

A pinch of asafoetida

Method

•Cut 1 onion fine , and grind the other 1 coarse.

•Purée the tomato and carrot together coarsely.

•Now heat the oil,and add the ingredients for

tempering with the chopped onion.

•Once the onion turns brown, add the coarse

onion with salt,and sauté for few seconds.

•Next add the rest of the ingredients and cook

till thick without adding water.

•Add required water depending on the

consistency you need and cook for 2-3 minutes

•Serve !


2.TOMATO -RADISH CHUTNEY

Ingredients

34 tomatoes

1 small radish,peeled and soaked in buttermilk

3-4 cloves garlic

1/4 tsp turmeric powder

7-8 dry chillies

1 tbsp coriander seeds

1 tsp cummin seeds

2 tbsp Tuvar dal / channa dal

Curry leaves

A little tamarind / kokum peels ( not kokum )

Salt to taste

A tsp of jaggery

2 tbsp oil

METHOD

•Dry roast the bold listed ,and set aside.

•Heat oil, and add the radish,tomatoes,turmeric

and salt and sauté till tomatoes are soft .

•Add tamarind or kokum peels .

•Remove from fire .

•Next grind the dry roasted ingredients coarse.

•Add the cooked vegetable mixture and the rest

of the ingredients,and grind to a paste .

•You can serve like this itself , but those who

love to temper can opt for it .

DATE ‘N’ LEMON CHUTNEY


Lemon and dates contribute to good health,aids

in fat loss, hosts a number of vitamins and

nutrients ,a good alkaliser …and has many

points to health benefits if you research on it.

Today it’s a chutney recipe with a blend of

marinated lemons and dates.

Like a sweetened pickle,these chutneys can be

stored and served.

Good to serve with any rice ,biriyanis,pulao..

Now to the recipe.

INGREDIENTS

12 lemons cut as shown in the photo

1 cup rock salt

2 tbsp chopped ginger

12-15 cloves garlic

15 red chillies

200 gm dates

2 tbsp cummin seeds

1 cup vinegar

1/4 cup sugar  ( or equal weight of lemons after

marination).

METHOD

Wash lemons,wipe dry , cut as shown in photo.

Press rock salt on each cut lemon .

Put in a glass jar , and store for 4-5 days .

After 5 days remove the lemon and mince

coarsely with dates .

Grind the chillies,ginger,garlic,cummin seeds in

a little vinegar.

Next mix the remaining ingredients and cook

on a slow flame till thick.

Pour into sterilised jars .

2 HEALTHY CHUTNEYS FOR IDDLI/DOSA


Today’s key ingredient is the ridgegourd ( peerkangai ,torai).

A few pointers to health benefits

1. Anti-inflammatory properties

2.Allergic prevention properties

3.Anti-fungal properties

4. Good for ulcers ,and indigestion

5. Good for liver….,,,,

It’s very good,if you can add to salads,and

consume it raw .It’s a good remedy for people

with heartburn.

Even the peels are used for chutneys , and

cosmetic packs .Only tender ridgegourd is good

for cooking,as the maturity process makes it

fibrous ,which is dried and used as loofahs.

So now i shall get into the recipe


1.COCONUT-RIDGEGOURD CHUTNEY

This chutney can be tempered if you like.

INGREDIENTS

1 ridgegourd peeled,and cut

1/2 of a coconut

2-3 tbsp roasted gram dal

a small piece of ginger ( optional)

Salt to taste

METHOD

Grind all ingredients fine ,and serve!


2. RED CAPSICUM-RIDGEGOURD CHUTNEY

INGREDIENTS

2 capsicums

1 small ridgegourd peeled and cut

2 kokum peels ( optional)

Salt to taste

Few cashewnuts / roasted gram dal

METHOD

Grind to a fine paste . Temper if you like ,and

serve!

GINGER-MINT TOMATO JAM


This is a jam to be served with biriyani,or any

type of rice . After I innovated and tasted this

recipe only ,I thought it could be served with

even samosas, or used as a spread for wraps

or sandwiches.

I used to make this jam with tomatoes

alone,but today I wanted to make something

different.

So started with mint,ginger,and jaggery

( vellam) .

You could use brown sugar,country

sugar,or even sugar . Believe me your tastebuds

will have a feast.Awesome taste!

The ingredients are suited best for digestion!

To the recipe now

INGREDIENTS

4-5 tomatoes blanched,skin removed

A handful of mint leaves

2 -3 inch piece ginger

3/4 -1 cup vellam/ jaggery

Few cashewnuts

2-3 dates chopped

1 tsp Kashmiri chilli powder

1/4 tsp cardamon powder

1 tbsp ghee/butter

Salt to taste

METHOD

First grind the blanched tomatoes,ginger and

mint to a paste.

Heat ghee in a pan,add cashews,dates.

Sauté till cashews are light brown.

Add the paste with the rest of the ingredients,

and cook till thick .

This can be stored for a few days .Can be stored

in the fridge for more than a week.

Do try this recipe ,and post in your comments!

MANGO -TOMATO CHUTNEY


This is excellent served with any type of rice ,

as a side dish. Finger licking sweet and sour

combination is amazing!

This combination is with mango and tomato .

I used to make a hot and sweet tomato jam to

be served with biriyani. Having that recipe in

mind I tried this with mango,and everybody

loved it.

I will be giving approximate measurements.

The outcome depends on each individual’s

taste,and the mango you chose .

Now to the recipe

INGREDIENTS

2 raw mangoes peeled and chopped

3-4 tomatoes

1 tblsp red chilli powder

Jaggery/ vellam/sugar ( your choice )

4-5 cloves garlic

2 tbsp oil

1 small piece cinnamon ( optional)

Curry leaves

Salt to taste

METHOD

Heat oil add tomatoes,mangoes and garlic with

salt,and cook on a slow flame till soft and

tender.

Add the rest of the ingredients and cook till

mushy.

Another variation

Apple and mango – for this recipe you have to

add 1-2 tbsp of vinegar .


RADISH CHEESE PARATHA


Radish paratha is always a favourite of my

family.

I have posted recipes of stuffed radish before

with variations . Do check the link https://

calinskitchen.com/2014/10/17/radish-parathas/

Today’s recipe will radish with cheese and

scrambled egg. Those who love mayonnaise

can substitute for cheese.

The mixture of the dough was different…made

with whey,ajwain and kalonji seeds.

Served with a lovely ginger,sweet and sour

chutney ,dinner was awesome!

Children will love the taste,so do try and send

in your valued comments and appreciates!

As the link to the previous post has explanation

of health benefits I’m going to the recipe right

away !

INGREDIENTS ( dough)

3-4 cups wheat flour

1 tsp salt

1/2 tsp ajwain seeds

1/2 tsp kalonji seeds

1 tsp sugar

Enough whey water to bind ( optional)

2 tblsp oil.

METHOD

Bind all these to a soft dough.

Apply oil on the dough and allow to rest for

minimum 15-20 minutes.

For the radish stuffing

Ingredients

3 radish peeled and grated

2 tsp chilli flakes

3 -4 eggs beaten

1 tblsp coriander-cummin powder

Salt to taste

1 tblsp butter or oil

1/2 tsp pepper powder

3-4 tblsp cheese ( your choice of cheese)

Method

Squeeze out the water from the grated radish.

Heat the oil,add the radish and the rest of the

ingredients, except the eggs and pepper, and

roast for a minute.

Shove the radish to one side of the pan,and add

eggs and pepper and scramble.

As the eggs start to scramble,mix the radish

and remove from fire.

Add cheese and mix well.

Divide portions of the dough . Roll out each

portion.

Place a tblsp . of the stuffing and roll into

shapes you like.

Heat a pan and cook the roti on both sides with

1 tsp oil for each portion.

Smear with ghee after you remove from fir and

serve with chutney.

You can serve with mint chutney/ raita too.

For the ginger -coriander sweet chutney

A small piece ginger

A handful of coriander leaves

1 tblsp date syrup

3-4 kokum peels

1 tsp chilli powder

Salt to taste

Blend all these ingredients to a fine paste .

Serve with roti.

KARPOORAVALLI +IDDLI PODI CHUTNEY


Karpooravalli,Omavalli,Ajwain leaf is loaded

with many health benefits.

One of the prime benefits is that,it aids to clear

congestion in the lungs . You can make rasam,

Bajji,chutney,combine with juices , or extract

the juice and treat cold and cough with honey.

You should compulsorily have this plant in

your garden,or try growing it henceforth.

Today,I combined this leaf with iddli podi ( gun

powder as some call it).The reason for this

combination was to overpower the fragrant

taste of the leaf .It worked amazing !

Can be served with iddli,dosai…,,,.

To the recipe now

INGREDIENTS

3-4 karpooravalli leaves

A tiny piece ginger

2 cloves garlic

1/4 tsp.kalonji or black cummin seeds

1/4 coconut

3-4 tblsp iddli podi

1-2 tblsp roasted gram dal ( optional)

Salt to taste

METHOD

Blend all these ingredients together to the

consistency of chutney.

If you choose to temper you can,but I prefer the

raw leaf ( not hindered of its benefits).

Do try this chutney, and send in your

suggestions!

THUTHAVALAI,TULSI,TOMATO CHUTNEY


After I typed the title, only I realised that I

could have named it TTT chutney .Anyway,I

made this for breakfast with ragi iddli,and it

tasted good .Fingerlicking and healthy .Good

for respiratory problems.

When ,I use herbs like this in my preparation,I

never tell my kids the ingredients. Once they

like it only I reveal what’s in it . Hope all mom’s

know the reason.

Do try it , these times to keep your immunity

levels good .

To the recipe now .

INGREDIENTS

Few thuthuvalai leaves

5-6 tulsi leaves

1/2 tsp black cummin seeds( kalonji)

1 onion

3-4 tomatoes

small piece of ginger

4-5 cloves of garlic

1 tsp chilli powder

2-3 tblsp urad dal/ channa dal

Salt

A small piece of jaggery

1 tblsp oil

METHOD

Heat oil , add the urad dal,kalonji seeds,onions

and sauté till onion changes color.

Add tomato with salt, garlic and cook till

tomatoes are soft .

Next add the thuthuvalai leaves and sauté for

another 2 minutes.

Add the rest of the ingredients, and switch off

flame.

Grind to a paste and serve .

You can temper if you prefer to temper .

Good with iddlis, dosa,rice .