Spinach stem chutney (palak detina chutney)

Spinach has a high nutritional value and is extremely rich in antioxidants, especially when fresh, steamed, or quickly boiled.We make lot of dishes with  spinach leaf. Along  with the leaf the stem of spinach can be utilized to make chutney. It tastes very good when eaten with chapati and curd rice.

Spinach stem chutney (palak detina chutney)

Ingredients:

A small bunch of palak  stem cut into piece
Few palak leaves
3 to 4 green chillies
A small piece of ginger
2 Tbsp of til
A small  tamarind
A small piece of Jaggery
Few curry leaves
Fresh coriander leaves
Oil 1 tbsp
1 Tbsp mustard seeds
Salt as per taste
A pinch of turmeric powder and hing
Method:

Take a pan on heater add oil once hot add mustard seeds allow it to crackle.
Add turmeric powder, hing, palak stem,  leaves, ginger, curry leaves, green chillies,til and fry it.
Once cool add salt, tamarind, coriander leaves , Jaggery and grind it.
Serve with chapati or curd rice.

Ridge Gourd Skin Chutney

We make lot of dishes from ridge gourd like ridge gourd dal, vegetable ,bhaji's(pakodas),raita.But for all these we peel of the skin of ridge gourd. But  we can make chutney with the skin of ridge gourd. It is good combination with chapati and jowar roti's.

Ridge Gourd Skin Chutney

Ingredients:
A cup of ridge gourd skin cleaned
Few pieces of ridge gourd finely chopped
3 to 4 green chillies
A small piece of ginger
2 Tbsp of til
A small  tamarind
A small piece of Jaggery
Few curry leaves
Fresh coriander leaves
Oil 1 tbsp
1 Tbsp mustard seeds
Salt as per taste
A pinch of turmeric powder and hing
Method:

Take a pan on heater add oil once hot add mustard seeds allow it to crackle.
Add turmeric powder, hing, ridge gourd skin, ridge gourd pieces, ginger, curry leaves, green chillies,til and fry it.
Once cool add salt, tamarind, coriander leaves , Jaggery and grind it.
Serve with chapati , jowar roti's or  curd rice.

Green Chilli Pickle

Everyone likes pickle. We Indians always prefer pickles with the food. And for the spicy lovers here is the green chilli pickle recipe. It is a simple and easy pickle that can be prepared any time all seasons. For this pickle the chilli's are slit and cut in to pieces.

Green Chilli Pickle

Ingredients:

100 Grams Green chilli's
2 Tbsp fenugreek seeds powdered
1 Tbsp hing
1 Tbsp turmeric powder
Salt as per taste but bit more
lemon juice 1 small cup (approx 4 to 5 lemon )
Method:

Slit the green chillies and cut them into two halves. (Note :Green chillies should be long and thin for pickles)
Mix all the ingredients to it well.
Keep them in a air tight jars for 5 to 6 days.
Once they are ripe keep them stored in the refrigerator.
Use this with curd rice. It tastes good

Spicy Menasinakai Balaka (Fried Chillies)

Balaka is usually used in South Indian meals. It tastes good with rice. It is simple and we can prepare it at home with less efforts and few  ingredients.

Spicy Menasinakai Balaka (Fried Chillies)

Balaka menasinakai
Ingredients:

500 Grams green chilli ( long and thin)
1 Cup sour curd
2 Tbsp hing
2 Tbsp fenugreek powder (methi powder)
Salt as per taste bit more (50 grams)
Method:

Take curd in a bowl add salt, hing, fenugreek seeds powder and mix well

Now slit the green chillies and dip them in the curd

Dry it in hot sun till they are completely dried
Deep fry them in oil with low flame
Serve with rice and dal or sambar.

Balaka menasinakai

Pineapple Gojju

Pineapple Gojju

Preparation Time: 10 mins

Cooking time: 15 mins

Ingredients:

1. 50 grams pineapple cut  into small pieces
2. 4 Tbsp Chana Dal
3. 4 Tbsp urad Dal
4. 2 Tbsp Dhania (coriander seeds)
5. 1 Tbsp jeera
6. 2 to 4 red chilli
7.  2 Tbsp Oil
8. 2 tbsp red chilli powder
9. 1/2 Cup grated coconut
10. 1 Tbsp mustard seeds and pinch of turmeric powder and hing
11. Salt as per taste
12. 1/2 cup grated Jaggery

Method:

• Take a pan on heater add chana dal, urad dal, Dhania, jeera and red chillies and fry it till the dals are golden brown. Allow it to cool and grind it with the grated coconut and keep aside
• Take another  pan on heater add oil once hot add mustard seeds allow it to crackle. Add hing
• Add pineapple pieces and fry it till they are cooked.
• Now add the grinded powder , salt, red chilli powder and Jaggery.
• Cook it till the gravy is thick even add a bit of water.
• Serve with rice especially curd rice.

Peanut Chutney Powder (Shenga chutney pudi)

Shenga Chutney pudi is from North Karnataka cuisine. It is served with almost all the breakfast items and also sometimes with jowar roti as a side dish. We can store for longer times  as it is dry . It is simple easy and quick recipe that can be prepared any time.

Peanut Chutney Powder (Shenga chutney pudi)

Ingredients:

1 Cup roasted peanut
1/4 Cup roasted chana  dal
1 Cup dry grated coconut.
1/2 Cup curry leaves
A pinch of hing
3 to 4 Tbsp red chilli powder ( depending upon the spicy)
Salt as per taste
Tamarind 2 inch
A small piece of jaggey
Method:

Fry the dry coconut for a min . Take  roasted peanut, roasted chana dal, tamarind, fried dry coconut ,curry leaves and jaggery  in mixer jar and grind it into powder. Pour it in a bowl  and add salt red chilli powder and hing mix well and grind again  just for few sec so that the red chilli powder ans salt mixes well. Shenga chutney pudi is ready. Store it in a air tight jars for long time. Serve with breakfast.

Raw Mango Chutney

Once the mango season starts we try to make lots of recipes out of it. Mango chutney is one among them. We make chutney with the raw mango. It is a kind of sweet and spicy. It tastes good with chapati, curd rice. Try it...................

Raw Mango Chutney

Ingredients:

2 Medium size Raw mango

2 Tbsp of fenugreek seeds

1/2 Tbsp of Hing

2 to 3 Tbsp of red chilli powder

Salt as per taste

Jaggery according to the requirement

A Pinch of turmeric powder.

Method:

Wash the mangoes cleanly and wipe it with the dry cloth. Now peel off the skin of it and grate it. If the mangoes are very sour take the juice out of it as it will consume lot of jaggery. Now first grind the fenugreek seeds in a mixer and then add grated mango, jaggery, red chilli powder, salt, hing and turmeric powder and grind it. Take it out and store in a air tight jar and keep refrigerated. Seasoning can also be done to it using oil and mustard seeds but it is optional.

Lemon Skin Chutney

Lemon Skin Chutney 

Ingredients:

1. Lemon 5
2.  2 Tbsp Red chilli powder
3. Jaggery  50 grams (according to taste)
4. 1/2 Tbsp hing
5. A pinch of fenugreek seeds powder
6. Salt as per taste

Method:

Cut the lemon and take off the juice and seeds. Now cut the lemon skin into small pieces.  Grind this lemon skin pieces along with salt. Also add hing, fenugreek seed powder, red chilli powder, jaggery and grind into paste. Add 2 to 3 tbsp of lemon juice to it and mix well. Store it in a air tight jar. Use it for curd rice or chapati.

Green Chilli Chutney

Green Chilli Chutney

Ingredients:

1. 50 grams Green chillies
2. A bowl of curry leaves
3. 4 Tbsp til powder
4. A Small bowl of grated coconut
5. Salt as per taste
6. 1/2 Bowl tamarind water
7. Jaggery 20 gram
8. 4 Tbsp roasted peanut powder
9. 1 Tbsp fresh coriander leaves
10. 4  Tbsp oil
11. 1/2 Tbsp mustard seedss
12. A pinch of turmeric powder and hing
13. 1 Tbsp Masala powder

Method:

Take a container on heater add 2 tbsp oil and once hot add green chillies and curry leaves. Fry it till the chillies are soft. Turn off heater and allow it to cool and keep aside. Grind it in a mixer in to hard  paste. Take another container on heater add another 2 tbsp of oil. Once hot add mustard seeds and allow it to crackle. Add hing, turmeric powder.Now add tamarind water. Add jaggery, salt , masala powder and grinded chilli paste. Boil it for 5 mins. Now add grated coconut, roasted peanut powder and til powder. Cook for 2 mins. Garnish it with fresh coriander leaves. Serve with chapati or rice.

Even garlic can be used for it.

Masala Powder ( Huli Pudi )

Masala Powder ( Huli Pudi )

Ingredients:

1. 500 grams Coriander seeds (dhaniya)
2. 50 Grams Jeera
3. 50 Grams Fenugreek Seeds
4. 2 Bunch of curry leaves
5. 25 Grams Hing
6. 25 Grams black pepper
7. 250 Grams byadagi red chillies
8. 250 Grams Red chillies
9. 50 Grams Urad dal
10. 50 Grams Chana dal
11. 20 Gram salt

Method:

Take a  container on heater. Add coriander seeds and fry it for 5 mins and take it off. Now fry jeera, fenugreek seeds, curry leaves black pepper together for 5 mins and take it off. Fry both red chillies for 5 mins and take it off. Fry urad dal and chana dal for 5 mins. Now grind all together in a mixer along with salt in to powder. Store it in a air tight jar.

Masala Powder ( Saarina Powder)

Masala Powder ( Saarina Powder)

Ingredients:

1. 500 grams Coriander seeds (dhaniya)
2. 50 Grams Jeera
3. 50 Grams Fenugreek Seeds
4. 2 Bunch of curry leaves
5. 25 Grams Hing
6. 25 Grams black pepper
7. 250 Grams byadagi red chillies
8. 250 Grams Red chillies
9. 20 Gram salt

Method:

Take a  container on heater. Add coriander seeds and fry it for 5 mins and take it off. Now fry jeera, fenugreek seeds, curry leaves black pepper together for 5 mins and take it off. Fry both red chillies for 5 mins and take it off. Now grind all together in a mixer along with salt in to powder. Store it in a air tight jar.

Bisi Uppinakayi (Raw Mango)

Bisi Uppinakayi (Raw Mango)

Ingredients:

1. 2 Medium size raw mangoes cut in to small pieces
2. 2 tbsp red chilli powder
3. 1/2 Tbsp Mustard seed powder and mustard seeds
4. 1/4 Tbsp fenugreek seed powder
5. 1/4 tbsp hing
6. A pinch of turmeric powder
7. Salt as per taste
8. Jaggery as required
9. 1 Tbsp oil

Method:

Take a container on heater add oil and once hot add mustard seeds and allow it to crackle. Add turmeric powder and hing. Now add pieces of raw mangoes and fry it for 2 mins. Add 1 cup of water and then the ingredients like salt, red chilli powder, fenugreek seed powder, mustard seed powder, jaggery and cook it till the mangoes are soft and gravy is bit thick. Use it like a pickle. Tastes good with rice.