Category Archives: Chutney

Squash Tomato Chutney

Usually I use to prepare this with Beerakaya / Ridge Gourd. After moving to CA it became very difficult me to find fresh Ridge Gourd. So, I thought of making this chutney using  green mexican squash. It came very nice and tasty…..same like Ridge gourd.

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Ingredients:

  1. Green squash – 1
  2. Tomato – 1
  3. Sesame seeds – 2 Tbsp
  4. Green Chilli – 3 or 4
  5. Red chilli – 1
  6. Tamarind pulp – 1/2 tbsp
  7. Turmeric – pinch
  8. Salt – to taste
  9. Oil – 2 tsp

For Seasoning :

  1. Mustard seeds – 1/2 tsp
  2. Cumin seeds – 1/2  tsp
  3. Urad  dal – 1/2 tsp
  4. Red chilli flake – 1
  5. Garlic – 1
  6. Curry leaves – few
  7. Hing – pinch

Method :

  • Take wash the squash and out the skin of the squash.
    Take one medium size tomato wash it.
    Next chop the squash and tomato into small pieces and keep aside.
    Now Take a pan add 1/5 tbsp tbsp oil in it.
    Add sesame seeds, red chilli, green chillies and roast until they turns little brown in colour.
    Take into a plate, let it cool down for 5 min’s.

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  • Next in same pan, add 1/4 tbsp and roast the squash and tomato pieces separately, until they becomes soft or 1/2 cooked.

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  • Keep them aside, to let them cool down.
  • Now in a grinder, add the roasted sesame seeds,red chilli, green chillies along with them add salt, turmeric powder, tamarind pulp and grind them.
  • Once they become powder, add the cooked squash and tomatoes and grind them.
  • If required add little water.
  • take into a bowl.

For Tempering :

  • Take a pan, add 1 tbsp oil.
  • Add urad dal, cumin seeds, mustard seeds, curry leaves, red chilli flake, hing and smashed garlic.
  • Let them turn little brown colour.
  • Add this Seasoning to the grinded paste.

Tasty squash tomato chutney is ready to eat….

Note :

  • In this we are using tomato, so u can avoid tamarind pulp. Tamarind Its optional.
  • Just don’t use too much water to grind.
  • prepare this  chutney slightly thicker, so avoid over grinding it. It leaves water and will turn out watery.

Avocado Dip

Today I tried a new recipe i.e., Avocado dip!!! this is my first attempt. Came out well. This dip is easy-to-make and so delicious. Very good for health. We can have it with Bread, rice/roti. This dip is easy-to-make and so delicious.

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Ingredients :

  1. Ripe avocados – 2
  2. Onion (chopped) – 1/2 small
  3. Tomatoes (chopped) – 1
  4. Cilantro (finely chopped) – 2 tbsp
  5. Garlic cloves (finely minced) – 2
  6. Pepper – as per taste
  7. Salt – as per taste
  8. Olive oil – 1/4 tbsp

Method :

  • Take a pan add  oil, once oil becomes hot add onions.
  • once onions becomes slightly brown add garlic, tomatoes.
  • Add salt, pepper, cilantro and saute it for 1 min. and remove from stove.
  • Cut avocados in half and remove the pits. Scoop out the flesh into a large bowl and mash until smooth.
  • Add the above ingredients to this avocado paste and mix it well.
  • Then transfer to a serving bowl.
  • We can serve with chips / roti / rice.

Peanut /Groundnut Chutney

Peanut chutney is the usual wonderful dip/side dish when served with like Idly, upma, pongal, pesarattu, dosa, and vada at my home. So I prepare peanut chutney quite often.

Ingredients:

  1. Roasted Groundnuts – 1 cup
  2. Green Chilli – 4 -5
  3. Tamarind – a 2 inch piece
  4. Garlic – 1
  5. Turmeric – pinch
  6. Salt – to taste
  7. oil – 2 tsp
  8. Mustard seeds – 1/2 tsp
  9. Cumin seeds – 1/2  tsp
  10. Urad  dal – 1/2 tsp
  11. Curry leaves – few
  12. Hing – pinch

Method:

  • Roast peanuts until you smell aroma the of fried nuts.
  • Allow it cool.
  • Grind roasted peanuts along with salt, green chillies, tamarind, turmeric, garlic and water till you get paste like consistency.
  • Add water as needed.
  • Once done, transfer the chutney to serving bowl.
  • Heat oil and do seasoning with urad dal, mustard seeds, cumin seeds, smashed clove of garlic, curry leaves and hing.
  • Add it to the chutney and mix well.
  • Serve with dosa/idly!!!!

Note:

If you want, you can add Coconut powder 2 tsp it has to be grinded along with the grinding ingredients. If u want Garlic also instead of adding in seasoning u can grind along with other ingredients.

Potlakaya Perugu Pachhadi (Snake Gourd Yogurt Chutney)

Snake gourd is known as potlakaya in Telugu. Snake gourd mixed in yogurt makes a very tasty side dish. It goes really well with white rice. To get delicious taste prepare this atleast an hour before the serving time.

Ingredients:

  • Snake gourd – 1 medium size
  • Yogurt- 1 cup
  • Red chilli powder -1 tsp
  • Turmeric
  • Salt to taste

seasoning:

  • oil – 1 1/2 tsp
  • Mustard seeds- 1/2 tsp
  • cumin seeds-1/2 tsp
  • Urad Dal -1/2 tsp
  • Broken red chillies- 2
  • garlic clove-1
  • Hing/ Asafoetida a pinch
  • Curry leaves -few

Method:

  • Wash and Cut snake gourd into thin circles and Steam in microwave for about 15 min. (you can use the regular pressure cooker as well)
  • Remove snake gourd from water and cool them down.
  • squeeze water from snake gourd and keep aside.
  • Take a bowl in that add salt, turmaric, red chilli powder,yogurt and snakegourd pieces mix well.
  • for seasoning heat oil in a pan add mustard seeds, cumin seeds let them splutter add red chilli, urad Dal, smashed garlic, curry leaves and hing and remove from fire
  • Add this tempering to mixed yogurt and snake gourd bowl and serve with rice or roti.

 

 

 

 

 

 

 

 

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