MULTIPURPOSE CHUTNEY, An amazing Chutney to go with many...

 Here is a Chutney, which goes well with not only Tiffin Varieties...Dosa varieties...rotis, stuffed parathas...can be used as a thogayal...this chutney is a real treasure, to be the side of so many dishes....and it is very healthy too...

Has in it

Small Onions.......which contain antioxidants and reduce cholesterol levels

Big Onions......which contain Cancer-fighting compounds abd boost bone density

Ginger.....Contains Gingerol which has medicinal properties

Garlic.....prevents Dementia and Alzheimer

Curry leaves.....reduce heart disease risk factors

Coriander leaves ........full of Vitamin K, plays an important role in helping blood clot

Mint leaves........relieve indigestion and improve brain function

Tomatoes......loaded with Lycopene, protects your cells from damaging...

Coconut.......controls diabetes and has anti-ageing effects on body

And almost all these are easily available at home...we don't have to run for any exotic ingredient...

and on top of everything, very easy to make and very tasty too!!!

I have served with Wheat dosas!!!

Ingredients

Small Onions - 1 small cup

Big Onion - 1, chopped

Tomatoes - 2, chopped

Ginger - 1 tsp, chopped

Garlic - 4 pods

Curry leaves - 1 small cup

Coriander leaves - 1 small cup

Mint leaves - 1 small cup

Fresh grated coconut - 2 tbsps

Tamarind paste - 3/4 tsp

Jaggery - 1 tsp

Salt to taste

To Season

Cooking oil - 2 - 3 tbsps

Hing powder 

Mustard seeds - 1 tsp

Split Urad dhal - 1 1/2 tsps

Channa dhal - 11/2 tsps

Red chillies - 3-4

Recipe Cuisine : South Indian; Category: Side to tiffins, rotis and rice

Prep time: 10 mts; Cooking time: 10 mts

Serves 3-4

Cooking oil heated in a pan, hing powder, mustard, split urad and channa dhal added

Sauteed till the seasoning become golden in color and mustards splutter

Now, chopped ginger , garlic pods, red chillies and small onions added, sauteed on medium flame for 3-4 minutes

Big onions, chopped, are added now

Now enter the chopped tomatoes

jaggery and salt to taste added

After the tomatoes become mushy, add the 3 greens...mint, curry and Cilantro/coriander

Add tamarind paste, and saute well, till all the greens shrink in size and lose their raw smell

Switch off, now add the coconut

Mix well, allow the mixture to cool nicely

Load into a blender jar, and grind to a smooth chutney!

Here it is!!!

Served with  Godhumai dosas

This post first appeared in www.malpatskitchen.com

Notes

* Garlic is optional

BRINJAL / KATHIRIKKAI MASIYAL, how to make easy Kathirikkai masiyal

 

An out and out Thanjavur recipe, learnt from my M-i-l... But she used to cook in a vessel, but according to the changing times and to fasten work, I have made it easier by making it a Pressure Cooker Recipe

So simple and yet so tasty.....

Less ingredients but max taste.....

Can be named a Koottu...

Can be named a Kuzhambu....

Must be made with Green brinjals only. 

Ingredients

Green brinjals - 4

Curry leaves - a few

Rice flour - 1 tsp

Salt to taste

To season

Cooking oil - 3 tbsps

Hing powder - 1/4 tsp

Turmeric powder - 1/4 tsp

Mustard seeds - 1 tsp

Recipe cuisine: South Indian; Category: Lunch/main dish/side dish

Prep time: 10 mts; Cooking time: 10 mts

Serves 2-3

Brinjals washed and drained in a colander and chopped into small cubes

Rice flour mixed with some water and kept ready

Pressure pan heated, hing and turmeric powders, mustard seeds and slit green chillies seasoned

Then the cubed brinjals along with curry leaves added and sauteed.

Salt to taste added

Water poured to immersing level

Rice flour water added

and mixed well, cooked for 2 whistles

Let the pressure release naturally, then after opening, looks like this

Serve this simple and yummy dish with any South Indian menu..we can mix rice with it and eat, or to rasam saadham, we can eat it as a side...however you eat it, it is amazingly yummy!!!

This post first appeared in www.malpatskitchen.com

ORIGINAL CHUTNEY SANDWICH, how to make soft and flavorful chutney sandwiches

 I learnt this simple Chutney Sandwich when my kids were in Kinder Garten, was eating this for the first time, at once learnt it from this friend, which my kids used to enjoy. These go well along with soups, and the most ideal to be packed for travel.

I had forgotten this all the while, thanks to my daughter for her gentle reminder......I was into making Green chutney with Onions, Green chutney without Onions, Sweet and spicy chutney etc etc...but had totally forgotten this simple fellow......

finally made this and whoa!!whoa!!! Nothing to beat this in taste...all ingredients available at home...nothing exotic...really amazing chutney this is!!!

And for this, I have used White Bread only, because the slices not only look white and beautiful but are very soft too!

Ingredients

White bread slices - as needed

Amul butter - as needed

Tomato slices - as needed

For the chutney

Fresh grated coconut - 1 cup

Coriander leaves - 1 cup

Mint leaves - 1 cup

Green chillies - 3 - 4

Ginger - a small piece

Salt to taste

Recipe cuisine: Indian; Category: Breakfast/lunch/dinner/travel

Prep time: 10 mts; Cooking time: Nil

Yields a small bowl of chutneys, roughly 30-32 triangle sandwiches can be made

 Mint, Coriander leaves, Green chillies and ginger washed and drained

Fresh coconut taken in a blender jar

Mint, coriander, ginger and green chillies added, with salt to taste

Chutney ground...mouth watering!!!😆😆😆

Edges trimmed for the bread slices, also tomatoes sliced thinly

Amul butter spread lavishly on slices

Now, the yummy chutney spread too

Tomato slices arranged on slices in the top row (we can use cucumber slices, thin Onion slices or sliced cooked potato slices. Choice is ours)

Now, closed with the slices in the lower row

Cut into triangles, served with Yellow pumpkin-Sweet potato soup.

This post first appeared in www.malpatskitchen.com

  

SAATVIK TOMATO KUZHAMBU, how to make a tomato side dish sans onion and garlic

 This recipe used to be made by a family friend, during my childhood days...

all these days, I had forgotten this yummy side dish, which can be prepared even on Vrat and festival days since this has no Onions and garlic...but nobody knows from where it derives its flavor and 'ruchi".....

Can be served with Dosa varieties and all Tiffin varieties

Ingredients

Tomatoes - 4-5

Chilli powder - 1/2  tsp

Jaggery powder - 1 tsp

Besan flour - 1 tsp, diluted in water

Salt to taste

Coriander leaves for garnishing

To season

Cooking oil - 3 tbsps

Turmeric powder - 1/2 tsp

Hing powder - 1/2 tsp

Mustard seeds - 1 tsp

Jeera - 1 tsp

Curry leaves - a few

Slit green chillies - 3

Recipe cuisine: South Indian; Category: Breakfast/Lunch/Dinner

Prep time: 5 mts; Cooking time: 10 mts

Serves 2-3

Pressure pan heated, turmeric powder, hing powder, mustard and jeera seasoned

Then curry leaves, slit green chillies and chopped tomatoes added ........

and sauteed

Jaggery (can add brown sugar too), chilli powder and salt added

water poured to immersing level

Diluted besan added

Lid closed and pressure cooked for 3-4 whistles, after the pressure releases, opened.

Serve with any tiffin variety!!!

Served with Ven pongal!!

This post first appeared in www.malpatskitchen.com