Almond Chutney / Badam Chutney

This is one of the simple side dish, if your kids don’t like to eat nuts feed them this way they can’t figure it out. It looks like coconut chutney but rich and healthy nuts are hidden inside. Most of them think nuts will add up fat but it contains good fat, taking them regularly is good for health. When following diabetic diets, adding nuts in your meal is good, you will not feel appetite for longtime since fat takes long time to digest this is been recommended by doctors too.

Ingredients:

Almonds	½ cup
Grated coconut	½ cup
Garlic pod	1 small
Dry red chili	1-2
Curry leaves	few
Salt	as per taste
Water
To Temper:
Oil	1 tsp
Mustard seeds	1 tsp
Asafetida	a pinch
Urad dhal	1 tsp
Curry leaves	Few
Dry red chili (optional)	1

 

Directions:

1. Soak almonds with enough water for 2-3 hours, remove the skin and grind to course powder add coconut, chili, salt, curry leaves and garlic.
2. Grind to course paste with enough water.
3. Heat oil and splutter all the ingredients in the list and add to ground chutney.
4. Serve it with idli, dosa, uppma or pongal.

Note:

• Instead of soaking for 2-3 hours even you can microwave for 1-2 minutes.
• You can reduce the coconut or even leave that, but you will feel a nutty taste and crunchy texture. Since we don’t like that texture I use to add coconut.

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Chayote (Chow chow) Chutney

Ingredients:

Chow Chow/Chayote (Shredded)	1 cup
Split channa dal/ kadalaiparrupu	1 Tbsp
Urad dal	½ Tbsp
Garlic pods	3
Red Chili	2
Tamarind paste	¼ tsp
Salt	as per taste
Oil	1-2 Tbsp
To Splutter:
Mustard seeds	1 tsp
Split urad dal	1 tsp
Asafetida	a pinch
Curry leaves	few
Oil

 

Directions:

1. Heat a teaspoon oil roast garlic, red chili, channa dal and urad dal until light brown, remove from heat let it cool.
2. In same pan add oil and sauté chow chow until raw smell goes add a pinch turmeric powder (optional).
3. Grind both together with tamarind paste, enough salt and water.
4. Heat a teaspoon of oil and splutter the ingredients in list and add to ground paste.
5. Serve idlli or dosa.

 

Katharikai/Egg Plant Chutney

Ingredients:

Katharikai/Egg Plant	2 Cups
Tomato Chopped	½ Cup
Onion Chopped	1 Cup
Green Chili	1-2
Mustard Seed	1 tsp
Chili powder	1 tsp
Turmeric Powder	1 tsp
Salt
Oil
Curry leaves

 

 

 

Directions:



 

1. Heat oil in a pan splutter mustard seeds; add onion green chili curry leaves sauté until soft.
2. Add tomatoes once it turns mushy add egg plant wait until it turns soft now add turmeric, chili powder and salt.
3. Add enough water and cook until eggplant turns mushy.
4. Allow it to cool and mash. Serve with Idli, Dosa.

 

Tips: You can add ¼ cup of cooked potato after eggplant turns soft. This gives a different taste.

Perikangai Chutney

When I was little I don’t like this vegetable even I don’t show interest to taste it. During my college days I don’t know how I started to eat this, but loved what ever my mom makes out of Perikangai.

Ingredients:

Perikangai chopped         2 cup

Onion chopped                 ½ cup

Green chili                           1-2

Mustard seeds                   1 tsp

Turmaric powder             1 tsp

Chili powder                     ½ cup

Curry leaves

Salt

Oil

Directions:

1. In a pan heat oil splutter mustard seeds, add onion, curry leaves and green chilli.
2. Wait until onion turns soft; add perikangai and sauté for few minutes.
3. Now add turmeric, chili powder and salt.
4. Sprinkle some water and allow it to cook for few minutes.
5. Once its done mash it or blend it. Serve with Idli and Dosa.

 

 

Note:

For mashing  use blender, grind into a course paste. it should be chunky.

Thakalikai Parrupu Chutney

Before all my tomatoes ripe we got frost,  all my tomato plants died. I got 5-6 pound of green tomates dont know what to do with that so tried some new recipes. Green tomatoes have more sourly than regular tomatoes. If you dont like that please don't try this.

Ingredients:

 

Green Tomato(Chopped)	1 Cup
Split Channa Dal	1 Tbsp
Split Urad Dal	1 Tbsp
Garlic pods	2 small
Red chili	1-2
Shredded Coconut	1 Tbsp
Salt
Oil

 

To Splutter:

Mustard Seeds                       1 tsp

Urad dal                                  1 tsp
Asafetida                                a pinch
Curry leaves                            few

Direction:

1. In a pan heat a tablespoon oil add channa dal, urad dal roast it for few minutes then add garlic and red chili.
2. After that add green tomatoes once it cooks add coconut salute for few minutes.
3. Allow it to cool down and grind into course paste.
4. Heat oil in a pan and add all things to splutter and add that to grind paste. Serve with dosa, idli.

Red Bell pepper Chutney

Ingredients:

Red bell pepper	1 cup
Onion	1 cup
Channa dal	1 Tbsp
Cumin seeds	1 tsp
Garlic pods	2-3
Dried red chili	1
Shredded coconut	1 Tbsp
Tamarind paste	¼ tsp
Salt
Oil

 

 

To Splatter:

 Mustard seeds            ½ tsp

Split urad dal              1 tsp
Asafetida                    a pinch
Oil

 

  

Directions:

 

 

1. Heat oil in a pan add cumin seeds, Channa dal, garlic, red chili roast for few minutes.
2. Add onion and fry for a minute then add red bell pepper fry until the pepper skin starts to peel.
3. To that add coconut and turn off. Once it cools down add tamarind and salt grind in to course paste.
4. In a small pan splutter mustard, urad dal and asafetida. Add that to grind chutney.

Spinach Chapati and Thakali Tokku

My kids don't take much greens in their food but they like chapati, so I tired this turned out good with beautiful green color and they liked it. Thakali Tokku is one of the easy recipe and its our favorite. We can use this for travel. My mom always do this for dinner when we travel,such a good combination.

Spinach Chapati(Indian wheat bread or tortilla)

Ingredients:

 

Wheat flour	1 Cup
Spinach pure	½ Cup
Oil	1 Tbsp
Salt
Water

 

 

 

 

 

 

 

 Directions:

1. Spinach pure: Cook 2 cups spinach with little water for 10 minutes and blend.
2. Add everything together expect oil, mix and make a soft dough. Now add oil and knead it for 10- 15 minutes. Keep it aside for 1-2 hrs. After that make small balls out of it. Take one ball and roll it and toast both sides on hot pan. Chapati is now ready.

 

 

Thakali Thokku 

 

Ingredients:

Onion Chopped	½ Cup
Tomatoes medium size	3
Green Chili	1
Turmeric powder	½ tsp
Red chili powder	½ tsp
Mustard seeds	1 tsp
Oil	2 Tbsp
Salt
Curry leaves

 

 

Directions:

1. In a pan heat oil. Add mustard seeds once it splutters add onion, green chilli and curry leaves.
2. After the onion turns brown add the chopped tomatoes, Turmaric powder, chilli powder and salt.
3. Cook with out covering the lid until oil separates.  

Note: You can add a pinch of sugar to thokku it tastes good. When travel aviod onion for thokku it will saty good for 2 days.