Ridge Gourd Chutney

Ingredients:
2 tsp coriander seeds
1/4 cup shallot, chopped
3 green chillies, chopped
2 cups tender ridge gourd, peeled and chopped
1 tbsp tamarind paste
Salt to taste

For tempering:
2 tbsp oil
1 tsp Urad dal
1 tsp mustard seeds
5 curry leaves
1 red chilli

Method:
1.Heat oil in a pan and add coriander seeds, shallots,chillies and ridge gourd. Fry until they are cooked. It takes about 5 to 10 minutes.

2. After its cooled, grind to paste.
3. For tempering, heat oil in a small pan and once its warm add all the tempering ingredients and garnish over the chutney. Serve as a side dish for idly, dosa or even steamed rice.

Brinjal Chutney

An egg shaped vegetable having a shiny dark purple skin with loads of medical benefits. Yes, I am talking about brinjal. It is one of the vegetable which is available throughout the year. Guess that the reason we have so many dishes made with them.

Ingredients:
1 cup brinjal,chopped
10 dried chillies cut into small pieces
2 tsp channa dal
4 cashew nuts,soaked
1 big onion,chopped
1 tsp garlic,chopped
1 tsp ginger,chopped
1/2 tbsp tamarind paste
required amount of salt

For seasoning:
2 tsp oil
½ tsp urad dal
¼ tsp mustard seeds
1 red chilli
3 curry leaves
¼ tsp asafoetida powder
Method:
1. In a wok,add fry the brinjals along with turmeric powder. Remove and set aside.
2.In the same wok, add oil, onions, dried chillies,channa dal, garlic, ginger and cashew nuts. Fry until there are cooked.
3.Add tamarind paste,salt. Cook for about 5-7 minutes. Remove and let it cool.
4. Blend the onion mixture then the fried brinjal.
5. For tempering,heat the oil in a small pan followed by urad dal, mustard seeds, curry leaves, red chili and finally asafoetida powder.
6. Garnish the tempering on top of the chutney. Serve along with dosa or idly.

COOK'S FILE
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NOTE: It goes very well with steamed rice too.

Coconut chutney

In the olden days, chutneys were ground with a mortar and pestle(ammikkal in tamil).But now, electric blenders have replaced the stone implements. Coconut and chili are grounded to a paste; then the wet paste is garnished with rest of the spices sauteed in oil. For best results use fresh coconut.

Ingredients:

To grind:

1 cup grated coconut

1-2 Green chili

Salt to taste

For tempering:

1/2 tsp oil

1/4 tsp urad dal

1/2 tsp Mustard seeds

4-5 curry leaves

A pinch of asafoetida

Method:

1.Grind the coconut, green chilli and salt.Use required amount of water to get a paste consistence.

2.Heat oil. Once the oil is hot enough,add urad dal and mustard seeds. When it splutters,switch of the stove and add curry leaves and asafoetida.

3.Finally garnish the chutney with tempering.

COOK'S FILE

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NOTE:Serve as a side dish for dosa or idly.

BLACK EYED PEAS FRITTERS WITH MINT CHUTNEY

Ingredients:

1 cup black eyed pea
1/2 cup fried peanuts
1/2 cup chopped onion
1 tsp jeera powder
1 tsp chilli powder
4 green chillies
1/4 cup coriander leaves
2 tbsp corn-flour
3 tbsp maida
salt
oil to fry

Method:
1.Soak black eyed peas over night
2.Combine the peas,onion,peanuts,water,salt and puree until smooth
3.Transfer to a bowl,cover and refrigerate for an hour.
4.Remove the batter and add the chopped chillies,cornmeal,maida and corinander leaves with a wooden spoon.
5.In a saucepan,heat oil and spoon the batter into the oil.Fry until the fritters are golden-brown.
6.Transfer the fritters to a paper-towel-lined plate to drain.If you're not eating them immediately,keep them warm in an oven warmed to 200 degrees.

Mint Chutney

Ingredients:

1 bunch mint
1 strand curry leaf
1/4 cup coriander leaves
3/4 tsp cumin seeds
1 tsp urad dal
2 tsp channa dal
1/4 tsp pepper
1 tsp coriander seeds
2 green chili
1/4 cup tamarind juice
1 tbsp jaggery
1 tbsp coconut
salt
oil

Method:
1.In a saucepan,heat oil and fry cumin seeds,urad dal,channa dal,pepper,coriander seeds.Fry till golden brown and keep it aside.
2.Then add mint,curry and coriander leaves.Fry till the leaves shrink and leave the moisture.It takes about3-5 minutes.
3.Allow it to cool down.
4.Add tamarind juice,coconut,jaggery and required water to grind to paste.