Capsicum Chutney & Mint chutney

JFI and AFAM reached successful end..Thank you so much for ur contributions. I will post the roundups asap....

Today's menu is capsicum chutney, I had capsicum for ages in my fridge..was looking for some recipes...one recipe caught my attention, sailu's capsicum chutney.. I have done capsicum poriyal, never even thought of doing chutney with capsicum. I gave it a try and it was great success.. Goes very well with dosa..

Sailu, ur recipe is Tried, Tasted and Certified:Excellent..

(Recipe source)

Ingredients:

3 big capsicums, washed and cubed
8-10 green chillies, chop into big pieces (adjust)
2-3 tbsp tamarind paste (adjust)
1 large onion, finely sliced

Seasoning:
1 tsp mustard seeds
1/2 tsp cumin seeds

1 tbsp split black gram dal
1/2 tbsp channa dal
1-2 dry red chillies
big pinch asafoetida
few fresh curry leaves
1 tbsp oil

Preparation:

I didnt do any changes to the recipe..just followed it as it says...

Heat two tsps oil in a cooking vessel, add green chillis and fry on medium heat for 4-5 mts, stirring it constantly. Remove from pan and cool.In the same pan, add the capsicum pieces and stir fry on medium heat for 3 mts. Remove and cool.Once cool, grind the sauteed green chillis, capsicum and tamarind paste to a coarse paste (I grounded it to a fine paste). Keep aside.4Add the remaining oil to the cooking vessel, add mustard seeds and let them pop, add cumin seeds and dals. Let the dals turn red, add curry leaves and dry red chillis. Add the asafoetida and stir fry for a few seconds.Add the sliced onions and fry for 4 mts or till they turn transparent. Add the ground capsicum-green chilli paste to the sauteed onions and stir fry for atleast 15-18 mts on low to medium flame. Add salt and combine. Ensure that the capsicum-green chilli paste is thoroughly fried in oil. This pachadi stays fresh for a few days if stored in the refrigerator.

Serve with hot rice and a dollop of ghee. (Didnt get a chance to try with rice, i am sure it will taste good).

Next chutney is mint chutney....

Mint chutney is made of mint and cilantro. chutney has refreshing flavour and freshens ur entire system....

Ingredients:

Mint - 1 bunch

Coriander leaves - 1 bunch

Channa dal - 1 tbsp

Dalia/udaitha kadalai paruppu- 2 tbsp

Red chillies - 3

Ginger - 1/2 inch piece

Garlic - 3 cloves

Tamarind extract - 1 tbsp

Salt to taste

Oil - 1 tsp

Preparation:

Heat oil in a pan and add channa dal, red chillies, ginger, garlic and chopped mint and coriander leaves. . After the leaves reduce in volume remove from fire and let it cool. Grind the mixture along with tamarind extract, dalia, salt and water as needed to make a fine paste. Heat oil in a pan, do the seasoning and once the mustard seeds start to splutter pour the seasoning into the chutney.

Serve with Idli, dosa and Rice..

Capsicum chutney is on its way to AFAM:BELLPEPPERS hosted by priya of Priya's easyntasty recipes, originated from maheswari of Beyond the usual.

Brinjal /Kathrikai Bajji

Vankayi Bajji as mentioned by my hubby's household is the other name of Brinjal Bajji..Goes very well with Idli and dosa. Whenever we call our MIL.. we ask whats for dinner..she will dosa..My hubby will ask Bajji ? (Bajji mean chutney in telugu..learnt it from hubby)..she Will say vankayi bajji..My hubby will say..amma vankayi bajji dosa entha nasa undu kadha???? (meaning..Brinjal bajji and dosa is a best combo isn't??).. My hubby loves it...So I had no choice other than learning this recipe from my MIL... Its very simple but tastes very good with dosa and Idli..

Ingredients:

4 Brinjal

6 Tomatoes

6 Green chillies

2 Redchillies

1 cup coriander leaves

1/2 onion

salt to taste

Seasoning: Oil, Mustard seeds, Curry leaves

Preparation:

In A pressure cooker, first add chopped tomatoes, then brinjal and other ingredients. We don't add water that's why we use tomatoes at the bottom. The juices in tomato will be sufficient to cook brinjal. Cover and cook for 1 whistle over medium heat. After 1 whistle, remove from heat and let it cool down.

Open the pressure cooker, everything will be almost mashed. Use mathu/ whipper to mash it to chutney consistency. Don't over mash it... Heat oil and do the seasoning..pour it in brinjal baji!!!

Simple delicious bajji is ready!!!

If ur having this as a side dish to Idli, Make a small hole in the centre of Idli..Add 1 tbsp of ghee..Pour the bajji over the Idli..It gives a divine taste!!!

Onion Chutney

I should first Thank Akal for passing me "Good Chat Blog award". This is my first award and I am excited about it.....THANK YOU AKAL....

Onion chutney is the best combination for dosa, uttappam and Kuzhi paniyaram...These are my coming soon recipe.... Now lets focus on onion chutney...

Ingredients:

2 large onion
1 small tomato
1 tsp redchilli powder
1 tsp tamarind paste (adjust to taste)
1 tbsp oil
salt to taste

Seasoning: Oil, Mustard seeds, channa and urad dhal, curry leaves...

Preparation:

Heat oil, add onion and tomato..Fry for few minutes. Add salt, redchilli powder and tamarind paste. Adjust to ur taste.. Don't add more, it will make in sour... Fry till the raw small vanishes.. Remove from heat cool down. Grind to a smooth paste...

Do the seasoning, add to chutney. Don't reheat it or add chutney directly to the heated pan!!!

Onion chutney is ready!!!!

Coconut Chutney

Coconut chutney is perfect accompaniment for Idli or Dosa. I like to have it with chappathi and kichidi. Every restaurant in India will have this chutney for breakfast!!! Its very easy to prepare and tastes very good.

Ingredients:

1 cup grated coconut

1/4 cup dalia/ Pottukadalai (tamil)

1 bunch coriander leaves

1 tbsp tamarind paste

3 green chillies

salt to taste

Seasoning:

1 tbsp oil

1 tbsp mustard seeds

1 tsp channa and Urad dhal

curry leaves

Preparation:

Fry the items mentioned in the ingredients except tamarind paste. slightly roast them on medium heat. Remove from heat allow to cool down. Grind the roasted ingredients with little water. Add the tamarind paste to the mixture. Add some water and grind to fine consistency.

Transfer to serving bowl.

Heat oil in a pan. Add the items in the seasoning in order. Once the dhals become slightly golden remove from heat and put it in the chutney bowl. The chutney should not be heated(loses its flavour and forms lumps)

Serve with Idli or Dosa!!!

Coriander ( Kotha Malli) Chutney

Coriander leaves also known as cilantro or Malli or kotha malli (Tamil). It add unique flavour to dishes. Chopped coriander leaves is used as as garnish on cooked dishes!!!. Coriander chutney goes well with upma, idli, dosa, I like to have it with chappathi too....

Ingredients:

1 bunch Coriander leaves

5 green chillies

3 tbsp pottu kadalai or Dalia

2 tbsp grated coconut

1 tsp Tamarind paste

2 tbsp oil

1 tsp mustard seeds

1 tsp channa dhal

1 tsp urad dhal

Salt to taste

curry leaves (optional)

Preparation:

Heat 1 tbsp oil in a pan, fry coriander leaves, dalia, greenchillies and coconut for 10 minutes on medium heat. Remove from heat, allow to cool down.. Grind the fried ingredients to paste. Add water occationally.

Heat remaining oil in a pan for seasoning, add mustard seeds. Once it starts spluttering add channa dhal, curry leaves. Fry for a minute and add this seasoning to the chutney. Don't heat the ground mixture. The seasoning has to be added to it!!!!. No reheating!!!