variety pudina chutney

hi all,
   today my luch was very simple
    capsicum curry , variety pudina chutney that i have tried today and turned out to be tasty , so  i thought of introducing it to all .... :)

  for this variety pudina chutney, we need...

      fresh pudin a leaves - 1 cup,
     pea nuts (ground nut)- 1/2 cup
      cut onions 1/4 cup,
     turmeric a pinch,
    salt for taste,
    jaggery- 2 tspn
    black gram - 1 tspn
    mustard seeds, jeera - 1 tspn each
    red chillies- 5
     oil to fry.

  method:
   
      in a pan heat oil, add mustard seeds, jeera, black gram, peanuts, let the pea nuts fry..
     now add onions , and fry till onions become transparent.
       now add salt, turmeric, red chillies, jaggery and pudina leaves, fry for a few seconds , friends take care while fring pudina leaves if over fried will lose natural flavour of pudina , so a few seconds is enough.
 and let this cool..
   add a very little amount of water and grind to paste.
  this made my meal yummy
      this tastes best with dosa and idli...
     hot rice and rasam is also yummyyyy :D
            

cucumber chutney

hi all ...

 Simply YummY.....is back with another yummy finger licking chutney...

 for lemon cucumber chutney  (దోసకాయ పచడి)

   we need 

      ripe lemon cucumber -1/4 kg.

      mustard seeds-1 1/2 tspn,

       black gram- 2 tspn,

        jeera-2 tspn

     red chilly- 4

     coriander leaves - for garnish

    hing - a pinch

   turmaeric - 1/4 tspn

  tamarind paste : 2tspn

    salt as required

  oil for tadka

   jaggery powder- 1 tspn

      method:

                   cut cucumber in to small pieces

             

              in a pan heat oil and add mustard seeds, jeera, black gram when mustards crackle

  add tamarind paste, red chillies and hing

               in a mixer add tadka and grind to powder , add jaggery powder, salt, turmeric powder

     grind to powder .
                Add the powder to cucumber pieces.
 garnish with coriander leaves..
     cucumber pieces can also be grinded to paste.
              tastes best with hot rice and idly....

    Serve cucumber chutney with hot rice and papad .... and see the difference :)
   

Beetroot chutney...

for this you need:
beetroot: 1 big finely grated
 red chillies: 3
 black gram: 2 tspn
 mustard seeds: 1tspn
jeera:1tspn
dalchini: 2 cm piece
dhaniya: 1 tspn
salt as required
turmeric: 1/2 tspn
 oil to fry.
curry leaves : few
method:

              clean, remove skin  and grate beetroot finely..
   beetroot can also be ground to paste .
            but tastes better if grated :)
     heat oil in a pan and add dalchini , dhaniya and fry for a minute, add red chillies and switch off the stove.
         grind this to powder.
              now in the pan heat oil again and add blackgram , mustard seeds, jeera and let mustards crackle.
       now add grated beetroot and dhaniya,dalchini powder, curryleaves , simmer on low.
            grated beetroot gets cooked quickly . wait for 5 minutes and switch off the stove.
                    Best for the children who dont eat beetroot :)
             
             Tastes best with chapathy.
    
  

Cabbage and curd chutney

we need :
         finely grated cabbage: 1 cup
         finely grated coconut: 1/2 cup(optional)
         curd :1 cup
         red chillies : 2 (3 if you want a thika delight :))
         black gram: 2 tspn
            mustard seeds:1tspn
       jeera:1 tspn
   hing : 1/4 tspn
      turmeric : pinch
         salt as required         
        oil to fry  
      coriander to garnish
   what to do:
          heat oil in a pan add  black gram once black gram turn red switch off the stove add red chillies.
          grind this to powder  .
            in a bowl mix cabbage,salt, turmeric and curd .
                 (coconut also is taken)
         mix the black gram ,red chilly powder .
           tadka:
              in a tadka pan heat oil add mustard seeds, jeera , hing and let mustard seeds crackle.
              switch off the stove and add it to the chutney.
                  
                 Cabbage and curd chutney is now ready for your meal.....

                      Chapathy will be a good combination...
                      
                  

Tomato chutney

Ingridients:
                                       ripe tomatotes: 1/4 kg
                                       red chillies:10
                                       black gram: 2 tspn
                                       mustard seeds: 1tspn
                                       hing a pinch
                                       turmeric a pinch
                                       jeera : 1 tspn
                                       dalchini: a small piece
                                       salt as required
                                       oil to fry
                                             coriander leaves to granish
     
           Method:
                         In a vessel boil water,
                         Once water starts boiling switch off the stove and add washed tomatoes, close with a lid and keep a side.
    In a pan heat oil add mustard seeds , hing, turmeric, jeera, dalchini and black gram.
             Fry till mustrads crackle, switch the stove off and add red chillies.
                         Now grind this tadka till black gram becomes powder.
                     Now take tomatoes from boiled water and remove the outer skin.
                Grind it along with the tadka powder add salt , take in a bowl and garnish with coriander leaves  ..
                      Tamato is not fried so the flavour of tamato is preserved and gives a good taste to the chutney.
                  Tastes best with hot rice.
     
               
                        
                           
       

Cabbage chutney

we need:
               Cabbage: 1 cup chopped
                tamarind paste:1 tspn
               black gram: 2 tspn

               mustard seeds: 1tspn

               jeera: 1tspn

               fenugreek: 1/4 tspn
               red chilly: 4
               dhaniya: 1 tspn
               coriander leaves
               oil to fry
               salt as required.
               turmeric a pinch.
Method:
             
         in a pan heat oil add black gram , fenugreek, dhaniya ,fry till black gram is red
          now add chopped cabbage, turmeric, tamarind paste and salt.
          simmer on low till cabbage is cooked fully.
          now grind to paste.
        for tadka in a tadka pan heat oil add mustard seeds, jeera and hing.
           when mustards crackle
           add to the grinded chutney.
        

                 Cabbage chutney is ready to make your meal YUMMYYY......       

           Hot Rice , Cabbage chutney with Rasam will be a feast to our tastebuds..... :)

Carrot Chutney

Ingredients:

             fresh carrots grated: 2 big

             mustard seeds :1tspn
              jeera:1 tspn

              hing a pinch

             turmeric a pinch.

             lemon juice: 2 tspn

             oil for tadka.

             coriander leaves to garnish.

              green chilly : finely chopped. 

Method:

             In a bowl mix grated carrot, lemon juice, salt and turmeric and keep a side.

             For tadka heat oil fry mustard seeds, jeera, green chilly and hing .

             When mustard seeds crackle add to the carrot mix.

             garnish with coriander leaves.

                      Healthy carrot chutney is ready .....