Bombay Chutney

  I happen to know about this chutney through one of my friend. I don't know why it got this name. It is made with besan(chickpea flour) , onion , tomato and spices. It gives a taste of potato gravy, without any potatoes. This chutney goes as side dish well with Idli, Dosa and Chappathi. Do try and see. 

INGREDIENTS:

Besan Or Chickpea Flour- 2.5 tablespoon

Onion- 1/2 cup Finely chopped

Tomato - 1 medium size finely chopped

Green Chilli - 1 finely chopped

Ginger - 1 inch sized grated

Curry leaves - as required

Turmeric Powder - 1/2 teaspoon

Salt- As required

Coriander Leaves - For Garnishing

Asafoetida Powder - a pinch

Oil - 1 tablespoon

Mustards Seeds - 1/2 teaspoon

Cumin Seeds -1/2 teaspoon

Urad dal - 1/2 teaspoon

METHOD:

1. In a pan, dry roast  Chickpea flour in medium flame for 5 minutes, until it changes to slightly brown in colour. Remember to keep stirring constantly, as the flour may get burnt very easily. 

2.  Transfer it into a bowl, add water and mix well without any lumps and keep it aside. 

3.  Chop Onion, Tomato, Green chill and grate ginger and keep it aside.

4. In  a pan, add a tablespoon of oil. Add mustard, cumin, urad dal and curry leaves. Once urad dal is roasted, add green chili  and grated ginger .

5. Now add chopped onions and fry till they turn translucent . No need to fry for too long.

6. Now add chopped tomatoes, turmeric powder and salt. Stir fry for few minutes, till the tomatoes turn soft.

7. Add 1/2 cup of water . Once it starts to boil, add the chickpea flour paste which you prepared in step 2. Also add another 2 cups of water and keep stirring continuously in medium flame. The mixture slightly gets thick and turn in to a porridge consistency. Switch off the stove. Add coriander leaves and a pinch of asafoetida powder. Bombay chutney is ready. Serve with idli, dosa or chappathi.

Madurai Kaara Chutney( Spicy Chutney)

 This is a famous chutney from "madurai" city in Tamil nadu. It is a spicy chutney made with shallots, garlic, tomato and peanuts and it is usually served with idli , dosa . It has a unique taste and texture and is famous among the roadside food stalls and restaurants  in madurai.

INGREDIENTS:

Channa dal - 1 tablespoon

Small onions - 4 to 5 no.s

Big Onion - 1/2 cup chopped fine

Tomato - 1 medium sized

Garlic- 9 to 10 pods

Ginger - 1 inch sized

Green chilli - 1 no

Dry red chilli - 4 nos  or Red chilli powder - 1 or 2 teaspoon

Curry leaves - 1 strand

Coriander leaves - a bunch

Roasted peanuts - 1 tablespoon

Oil - 1 tablespoon

Salt - as required 

SEASONING:

Oil - 1 teaspoon

Mustard - 1/2 teaspoon

Curry leaves - as required

METHOD:

1. In a pan, add oil and  add channa dal and fry for 1 to 2 minutes. Then add Garlic pods and fry for some time. Then add chopped green chilli, small onion and big onions and fry till they turn translucent. 

2.  Then add ginger, curry leaves,coriander leaves and tomato. Also add red chilli powder. If you are using dry red chilli, you have to add it in the above step along with green chilli. Stir fry the contents for 2 to 3 minutes, till the tomatoes are cooked well. Then add roasted peanuts and salt . Switch off the stove and allow the contents to cool.

3. Grind them slightly coarse. Then do the seasoning with items as mentioned in the "seasoning" section.

4. Serve with Idly/Dosa.

Ragi Dosa with chutney

Peanut Tomato Chutney

 INGREDIENTS:

Peanuts: 1/3 cup

Tomato - 1 medium sized

Small Onions - 1/2 cup

Curry leaves - a handful

Green Chilli - 1 no.

Garlic - 7 to 8 pods

Dessicated coconut powder - 1 teaspoon

Salt - as required

Oil - 1 tablespoon

SEASONING:

Oil - 1 teaspoon

Mustard  - 1 teaspoon

Urad dal - 1 teaspoon

Asafoetida powder - as required

METHOD:

1. In a pan, dry roast peanuts and set aside. Cut onions , tomato  and green chilli. Prepare all the ingredients ready.

2. In a pan, add a tablespoon of oil. First add garlic, greenchilli and curry leaves. Then add small onions, salt and fry for some time. 

3. Now add the tomatoes and fry, till the tomatoes turn soft and mushy. Then add a teaspoon of dessicated coconut powder and fry for two minutes.

4. Allow the above contents to cool down. In the mixer,  add the roasted peanuts and grind them to powder. Now add the above tomato onion mixture to the grinded peanuts and grind them all to a fine paste.

5. In a pan, take oil and add the items mentioned in the "seasoning"  section and pour it over the chutney and mix well. peanut tomato chutney is ready. Serve with idly , dosa or chappathi.

Peanut Chutney (Another Version)

 Here is another version of peanut chutney , that doesn't uses coconut . It goes well with dosa , idly or upma. It is quite easy to make and taste very good . 

INGREDIENTS:

Peanuts - 1/2 cup

Roasted gram dal / pottu kadalai - 1/2 cup

Tamarind - small ball sized

Green chilli - 2 

Dry red chilli - 1

Ginger - small sized

Jaggery - 1 teaspoon

Salt - as required

SEASONING:

Oil - 2 teaspoon

Mustard - 1/2 teaspoon

Cumin seeds - 1/2 teaspoon

Urad dal - 1/2 teaspoon

Dry red chilli - 1

Few curry leaves

pinch of asafoetida powder

METHOD:

1. Dry roast peanuts, until you see dark spots on its skin. Do not over roast it , as it may get burnt. Also dry roast roasted gram dal for 1 to 2 minutes, until they are hot to touch.

2. Prepare the other ingredients - chillies, ginger,  jaggery.

3. Grind peanuts, roasted gram dal, chillies , ginger, jaggery, tamarind in to a smooth paste by adding sufficient water. Also add required salt. 

4. Now in a separate pan, take some oil. Add mustard, cumin, urad dal. Then add dry red chilli and curry leaves. Pour it over the chutney  and mix well. Sprinkle some asafoetida powder. 

5. Serve chutney with dosa, idly or upma !.

Tomato Ketchup/Sauce

          Tomato Ketchup/Sauce is a common dip for fries,bread etc. My son fondly love this ketchup and have it with any kind of dish - be it biryani or chappathi, or bread or fries. He wants ketchup for everything. He always ask me to buy this ketchup from outside. But the store brought ketchup has too much preservative that keep it unspoiled for more than a year. So I always tell him "No" for ketchup or any sauce.

          Later one day, he suggested me why not I make a home made tomato ketchup for him. He also said, it is an easy process and requires just tomatoes, vinegar and sugar. I was very surprised because, he not only loves ketchup, but also remember the ingredients for making it at home. So, for him, I tried to make with what ever items he has told and certainly it was way more delicious than the store brought ketchup !. 

Preparation Time: 5 minutes

Cooking Time: 20 minutes

Yields : 1 bowl of sauce

INGREDIENTS:

Fully Ripen Tomatoes - 4 no.s

Sugar - 4 teaspoons

Vinegar - 1 tablespoon

Kashmiri chilli powder - 1/2 teaspoon

Salt - as required

METHOD:

1. In a pan, take sufficient water and sprinkle some salt and allow it to boil. Add tomatoes to that. Cook for 3 to 5 minutes, and you can see the skin of tomatoes comes off . It denotes that tomatoes are cooked well.

2. Now take the tomatoes out of water. Grind them to a fine paste, without adding any water. There shouldn't be any lumps in the paste. 

3. Take pan, add the tomato puree prepared. Allow them to boil. Stir in between.

4. Stir occasionally to avoid the sauce getting burnt. You can see the sauce reduce in content and turns thick. Add required salt, sugar, 1/2 teaspoon of kashmiri chilli powder  . Sugar and salt level depends on your level of sweetness and taste. You can taste and adjust accordingly. Usually we prefer, less sweet sauce. Hence I have added 4 teaspoon of sugar for 4 big ripened tomatoes. 

5. Now cook further, till most of the water evaporates and the sauce turns thick as below. Now add 1 tablespoon of vinegar and mix well for 1 minute. 

6. Tomato Ketchup is ready !. Vinegar acts as a preservative for this ketchup. You can refrigerate and keep the sauce for 3 to 4 days. 

SEE ALSO : French Fries Recipe 

Mint Coriander Chutney

Tasty mint coriander chutney ! Chutney are excellent side dish for many south Indian tiffin like dosa,idly . This chutney can also be used as a dip for chips or crackers. It can also be applied as a spread on bread .

Preparation Time : Under 5 minutes
Cooking Time: 10 minutes
Serves : 2 people

INGREDIENTS:

Fresh mint leaves - 1 cup
Coriander leaves -1/2 cup
Dry red chilli - 4 no.s( Adjust according to your spice level)
Sugar - a pinch
Salt - as required
Coconut powder - 1.5 table spoon(fresh grated coconut can also be used)
Roasted gram(pottu kadalai) - 1/4 cup
Tamarind - marble sized
Oil - 1 tablespoon
Mustard -1/2 teaspoon
Urad dal - 1 teaspoon


METHOD:

1. In a pan add some oil. Then add mustard and urad dal . Then add dry red chilli. After a minute, add mint and coriander leaves. Once you add the leaves, add salt and sugar. It helps to retain the colour of the leaves.

2. Fry for 2 to 3 minutes. The leaves will shrunk well. Switch off the stove. Allow them to cool down. Now grind them with tamarind,coconut, roasted gram in to a smooth paste by adding desired amount of water.

3. Serve with dosa or idly. It can also be applied as a spread on bread.

SEE ALSO:  My other chutney recipes 

Peanut Chutney

Easy Peanut chutney."Chutney" is a sauce popular in India which is usually used as side dish with Indian main dish such as dosai or even rotti . There are many variations of chutneys available. This time I have given a simple peanut chutney recipe. This is an very easy one and I very often make it at home. For my other chutney recipes click here.

Preparation Time: 10 minutes
Cooking Time: 5 minutes
Serves - 2 to 3 people

INGREDIENTS:

Roasted Peanuts - 3/4 cup
Dessicated coconut powder - 2 table spoon(optional)
Green chilli -1 no
Dray red chilli - 2 no
Tamarind - small gooseberry sized
Ginger - 1/2 inch sized
Salt - As required

SEASONING:
Oil - 1 teaspoon
Mustard - 1 teaspoon
Urad dal - 1 teaspoon
Asafoetida powder - as required

METHOD:

1. Soak coconut powder in water for 15 minutes. Dry roast peanuts in a pan till they change colour. Prepare all ingredients.

2. In a mixer, first grind peanuts,ginger,tamarind and chillies. Then to that add the soaked coconut powder along with water. Grind them all to a smooth paste by adding required water. Your chutney is ready. Next is seasoning part.

3. In a separate pan, add some oil. Add mustard and once it splutters, add urad dal and pour this on the chutney . Sprinkle some asafoetida powder.

4. Serve with dosai /idly / rotti .

NOTES:

1. Coconut powder is purely optional. You can avoid it if you dont want.

2. If you dont like adding tamarind, instead of tamarind, in the end you can add few drops of lime juice for tanginess.

3. If you are prone to get heart burns due to peanuts, add a pinch of jaggery when you grind. It greatly reduces heart burns caused due to peanuts.

Tomato Onion Chutney

Many of my friends have been asking me to post simple chutney that can be made in a short time for dosa or idly. I always make this chutney, when I need to have a quick side dish for my tiffin. This is made of four main ingredients - Tomato,Onion,Garlic and chilli .

Preparation Time : Under 10 minutes
Cooking Time: Under 10 minutes

INGREDIENTS:
Tomato - 2 medium sized chopped finely
Onion - 1 cup chopped finely(You can use big or small onions of your choice. I used big ones.)
Green chilli - 2 no.s
Garlic - 3 to 4 pods
Salt - as required
Mustard - 1 teaspoon
Cumin seeds - 1 teaspoon
Urad dal -1 teaspoon
Channa dal -1 teaspoon
Asafoetida powder - as required
Oil - 2 tablespoon

METHOD:
1. In a tawa, add oil. Then add mustard. Once it splutters, add channa dal and urad dal and fry till they change colour. Now add garlic, and fry till they change colour.
2. Then add onions and green chilli . Sprinkle some salt and sugar. It helps for the onions to saute well.
3. Now add tomato. Add remaining salt and mix well. Cook well, till the ingredients turn mushy.

4. Allow the contents to cool down and grind them to a smooth paste. Finally, sprinkle some asafoetida powder. Tomato onion chutney is ready .This chutney doesn't need any seasoning, as we have already added the seasoning ingredients.

SEE ALSO: Combo chutney, Riceflour adai, Vegetable chutney.