Coriander Chutney

Ingredients

Coconut scrapped: 2 cups

Green Chilli: 4 or as per your tolerance

Coriander leaves chopped: 1 cup

Shallots: 6

Ginger: small piece

Oil: 2 tbsp

Mustard seeds: ¼ tbsp.

Urad Dal: ¼ tbsp.

Curry leaves: few

Salt: as needed

Method Of Preparation

Grind coconut by adding water, coriander leaves, green chilli, shallots and ginger.

Heat oil in a pan and splutter mustard seeds and urad dal. Add curry leaves to it and add grinded coconut to it. Add salt and adjust the consistency by adding water. When it start boiling from sides switch off the flame.

Don’t over boil chutney.

Mirchi Ka Masala

Ingredients

Green Chilli: 15-20

Chicken: small breast piece (can use any meat) ( is optional but it adds extra taste to it)

Onion: 3-4

Salt: needed

Coriander leaves chopped: ½ bunch

Oil: ¼ cup or as needed

Method Of Preparation

Wash and chop the chicken breast piece into very small pieces. Keep this aside.

In a wide nonstick pan add the washed green chilli, just wash it at the time of cooking so that the chilli is wet.

Switch on the stove and dry roast the green chilli. When done take out from the flame and keep aside.

Heat oil in a pan and fry the chicken breast pieces till it turns crispy and keep aside. If it is big pieces cut into very tiny pieces after frying.

Crush well the roasted green chilli and keep aside.

In the same oil add the thinly sliced onion and add salt, sauté it till it turns slightly brown, if there is more oil take out the oil after the onion is sauted well.

Then add crushed green chilli and chopped fried chicken breast pieces to it.

Keep on low flame to 3-5 minutes.

Switch off the flame and add finely chopped coriander leaves.

Serve with rice.

Salata Hara (Arabic Side Dish)

Ingredients

Tomatoes: 2 big

Green Chilli: 1 (optional)

Coriander leaves: ¼ cup

Lemon Juice: Juice of half lemon

Salt: needed

Method Of Preparation

Blend tomatoes, coriander leaves and green chilli. ( no need to make to smooth paste, do as per your taste)

Take out tomato mix from the blender to a bowl and add salt and lemon juice.

Serve with Arabic rice or pulavs.

Note: The original recipe don’t call for green chilli.

Unakka Chemmeen-Manga Chammanthi/Dried Prawns-Mango Chutney

Ingredients

Coconut Grated: 1 cup

Dry Prawns: ¼ cup

Dry red chilli (roasted): 4

Raw Mango: 1

Ginger: ¼” piece

Salt: needed

Method Of Preparation

Remove the head and tail portion of dried prawn. Wash and pat it dry.

Heat a pan and roast the prawns. 

In a blender add the roasted prawn, coconut, chilli, chopped raw Mango, ginger and salt.

Blend it well.                              

Serve with rice or rice porridge

Maanga Chammanthi/Raw Mango Chutney

Ingredients

Raw Mango: 2

Onion: 1 small

Dry Red Chilli: 4

Coconut Oil: 2tbsp

Salt: needed

Method Of Preparation

Heat oil in a pan and sauté diced onion till it becomes transparent; add dry red chilli to it and sauté for 1 minute. Switch off the flame.

In a blender add the sautéed onion, dry red chilli and mango pieces. Add salt to it.

Blend as per your choice. Blend coarsely or you can blend it well too. Serve with rice.

Peanut Chutney

Ingredients

Peanuts: 1 cup

Grated Coconut: ½ cup

Dry Red Chilli: 6 or as per your tolerance (roast the chilli in 1tsp oil)

Tamarind: 2” piece

Salt: needed

Coconut oil: 2tbsp

Mustard Seeds: ½ tsp

Curry leaves: few

Method Of Preparation

Heat a griddle and roast the peanut or you can roast it in microwave too by keeping in high power for 2 minutes.

Remove the skin well.

In a blender add roasted peanuts, coconut, roasted dry red chilli and tamarind. Add needed water.

Blend it well.

Heat oil in a pan and splutter mustard seeds and add curry leave s to it. Then add the blended mix and add salt to it.

When it heats up, switch off the flame. Be careful not to boil it.

Onion Chammanthi

Ingredients

Onion: 1 big

Dry red chilli: 5 or as per your tolerance

Tamarind: 2” piece

Urad daal/uzhunnu: 1tbsp

Salt: needed

Coconut oil: 4tbsp

 

Method Of Preparation

Heat oil in a pan, add chopped onion, dry red chilli and urad dhal to it.

Saute for a while till the raw taste of onion leaves.

In a blender add sautéed mix together with tamarind and salt.

Blend it coarsely. Serve with dosha or rice by adding fresh coconut oil.

Note: If you don’t want it coarsely blend, you can blend it well.

Capsicum Dip/Chutney

Ingredients

Capsicum: 4

Yogurt/Curd: 4tbsp

Lemon Juice: 2tbsp

Salt: needed

Green Chilli: 2

Oil: 4tbsp

Mustard seeds: few

Curry leaves: few

Method Of Preparation

Heat 2tbsp oil in a pan, add chopped deseeded capsicum to it.

Stir for few minutes till its raw flavor takes off.

Let it cool a bit.

In a blender add the capsicum pieces to it, blend it well.

Then add curd, green chilli, salt and lemon juice.

Blend again.

Heat balance oil in a pan and splutter mustard seeds and add curry leaves.

Add this to the prepared dip.

Serve with chappathi/dosha.

Capsicum-Tahini Dip

Ingredients

White sesame seeds: ½ cup

Olive Oil: 4-5 tbsp

Salt: needed

Lemon juice: 3tbsp (can increase as per taste)

Garlic Crushed: 3

Curd/Yogurt: 3-4tbsp

Capsicum: 1

Method Of Preparation

Heat 1 tsp olive oil in a pan and add the chopped capsicum to it. Roast to about 3-4 minutes or till its raw taste takes off. Keep aside.

Dry roast the sesame seeds and add to the blender.

When it powders, add olive oil and garlic to it and blend again. Then add roasted capsicum pieces to it and blend again well.

Then transfer to the bowl and add curd, lemon juice and salt to it and stir well.

If you find it too thick you can add more olive oil to get the consistency.

Idli Podi Without Coconut/ Parippu Podi

Ingredients

Urad Dhal/ Uzhunnu Parippu: 1 cup

Toor Dhal/Thuvara Parippu: ¾ cup

Chana Dhal/Kadala Parippu: ¾ cup

Dry red chilli: 6 (can increase according to your tolerance)

Tamarind: gooseberry sized

Salt: needed

Method of Preparation

Heat a pan, and dry roast urad dhal, chana dhal, toor dhal, dry red chilli and tamarind.

Keep in low flame and stir occasionally. Switch off the flame when it is done. It will take around 20-30 minutes for roasting.

When it is slightly cooled blend in a blender to a fine powder.

Add in coconut oil or refined oil at the time of serving.

Can preserve it for months, It goes well with Idli and dosha.

Note: You can add ½ tsp coriander and ½ tsp asafetida while roasting. I like without adding it.

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Tomato Coconut Chutney

Ingredients

Coconut grated: 2 cup

Tomato: 1

Dry red chilli: 4

Shallots: 4

Mustard seed: ¼ tsp

Oil: 1tbsp

Curry leaves: few

Salt: needed

Method of Preparation

In a pan heat oil and roast dry red chilli for half minute.

In a blender add the grated coconut, tomato, shallots and roasted red chilli.

Add needed water and blend to a smooth paste.

Heat the same oil and splutter mustard seeds, add curry leaves and then add the blended coconut mix.

If needed add little water as per your consistency. Add salt.

When it heats well, switch off the flame. Don’t allow the coconut mix to boil.

Serve with dosha or idli

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Coconut Chammanthi

Ingredients

Grated Coconut: 1 cup

Garlic: 2 cloves

Ginger: ½ “piece

Green Chilli: 4 (as per your tolerance)

Tamarind: 2” piece

Salt: needed

Urad Dal: 1tsp

Chana Dal: 1tbsp

Mustard Seeds: ¼ tsp

Coconut Oil: 2tbsp
Curry leaf: 1 string

Method of Preparation

In a pan, heat 1 tbsp oil. Add urad dal and chana dal.

When it slightly browns add the grated coconut, ginger, garlic and tamarind.

When coconut slightly browns switch off the flame.

Add this to the blender together with salt and green chilli. Sprinkle some water and blend to a smooth paste.

Heat 1 tbsp oil in a pan, splutter mustard seeds and curry leaves.

Add this to the blended coconut mix.

Delicious Chutney is ready to serve.

Serve with Dosha/ Rice.

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Tomato-Garlic Sauce

Ingredients

Garlic cloves: 5

Tomato: 1

Kashmiri Chilli Powder: 1 tsp

Salt: needed

Refined Oil: 1tsp

Lemon Juice: ¾ tsp

Method of Preparation

Heat Oil in a pan, add garlic cloves to it.

When it turns slightly brown, add Kashmiri chilli powder and chopped tomato.

Add salt and stir. Close with a lid and low the flame.

Switch off the flame when tomato gets cooked.

When it is slightly cooled, blend in a blender to a smooth paste.

Transfer into a bowl and add lemon juice and mix well.

Tomato-Garlic Sauce is ready.

Tahini Sauce (with black sesame seeds)

The below is tahini sauce with black sesame seeds. It is usually made with white sesame seeds, but unfortunately I ran out of white sesame seeds and the main problem with me is that if I see or come to know about any recipe I have to try it soon. So I tried with black sesame, I didn’t find any difference in the taste. The main reason that I am posting this if any one like me who doesn’t have the white sesame and not trying this, it will help them too. The actual motivation to make the tahini sauce was for making shawarma. When one of my friends called and gave me the recipe for shawarma, which she saw from one of the TV Channel, all the ingredients were there with me and only the white sesame was out of stock, I didn’t give up and I made it the day after itself. So here goes the recipe for tahini sauce and shawarma recipe is on the way.

Ingredients

Black Sesame Seeds: ¼ cup

Olive oil: 4tbsp

Garlic: 3

Lemon Juice: 1 tbsp

Curd/Yogurt: ¼ cup

Salt: needed

Method of Preparation

Heat a pan and dry roast the sesame seeds. Switch off the flame when it starts spluttering.

Add this into the blender when slightly cooled.

Blend it for some time and then add the olive oil and blend again.

Then add the garlic, lemon juice and salt and blend again.

Take out from the blender into a bowl and add curd to it and mix well.

(Can add more olive oil and curd if you need it thinner than this)

Tahini Sauce is ready.

Instant Mango Pickle

Ingredients

Raw Mango: 2 big

Kashmiri chilli powder: 3 tbsp. (can adjust according to your tolerance)

Asafetida powder: 1tsp

Fenugreek powder: a pinch

Salt: needed

Coconut oil: 5tbsp

Curry leaves: few

Mustard Seeds: ½ tsp

Method of Preparation

Wash the mangoes, pat it dry and chop it into small pieces.

In a clean dry bowl add chopped mango, Kashmiri chilli powder, salt and 3tbsp coconut oil.

Mix this well with hand. (Addition of coconut oil in this step is very important as it takes off the raw smell of chilli powder.)

Heat 2tbsp coconut oil in a pan, add mustard seeds, when it splutters, add asafetida powder and fenugreek powder and curry leaves. Stir and switch off the flame and add this to the prepared mango mix.

Stir well with a spoon. Transfer to a clean sir tight bottle.

It can be used after 3 hours.

Note:

1.     You can roast chopped green chilli, ginger and garlic while tempering and add to the pickle.

2.     If the mango is not sour you can add 2tbsp vinegar to it.

3.     If you don’t like the crunchiness of the mango, you can add the mango mix to the pan after tempering and keep in low flame for 3-5minutes.

4.     I didn’t add water or vinegar to the pickle still it was enough moist after sometime.

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Garlic Sauce (Toum)

Ingredients

Garlic: 10 cloves (big one)

Egg white: 1

Lime juice: 2tbsp

Olive oil: 1 cup (or more if required)

Method of Preparation

Add egg white and garlic to the blender and blend till it becomes creamy.

Add olive oil little by little and keep blending till you get a thick creamy consistency.

Then add in the lime juice and salt to it. Blend again.

Store refrigerated in an air tight container.

Note: Instead of egg white you can add 3tbsp mayonnaise.

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