Radish and Mint Chutney for Tiffins

Ingredients

Grated Radish / Mooli : 1 cup
Fresh Mint Leaves : 1 cup, packed
Green chillies : 3- 5
Tamarind : 1 inch piece
Salt to taste
Oil : 2 tsp

For Tempering

Mustard Seeds : 1/4 tsp
Urad Dal : 1/4 tsp
Oil : 1 tsp
A pinch of hing (optional)

Method

1. Soak the tamarind in water for 10 minutes and set aside.

2. Heat oil in a pan and add the slit green chillies and fry for a minute. Now add the    grated radish and mint leaves to it and fry for 3 - 5 minutes till the raw smell    disappears. Remove from the heat and let it cool.

3. Grind the radish mix, soaked tamarind and some salt to a smooth paste by adding little    water. Transfer the chutney into a bowl and keep it aside.

4. Heat a teaspoon of oil in a pan for seasoning. Add the mustard seeds and urad dal and    let them splutter. When the seeds stop popping, add the hing and stir for a few seconds    and turn off the heat.

5. Pour the tempered ingredients over the chutney and combine well. Serve with idli, dosa ,    pongal or upma.

Carrot Coconut Chutney

Ingredients

Grated Coconut : 1 cup
Grated Carrot : 1 cup
Green Chillies : 4 to 6
Mustard Seeds : 1/2 tsp
Urad Dal : 1/2 tsp
Cumin Seeds : 1/4 tsp
Curry Leaves : 1 sprig
Tamarind : small piece
Salt to taste
Oil : 1 tbsp

Method

1.Heat a tea spoon of oil in a pan.
2.Add the split green chillies and grated carrot and fry for 5 minutes and allow it to   cool.
3.Put the coconut, roasted carrots, salt, tamarind and little water in a blender and grind   into a smooth paste.
4.Heat oil in a pan for seasoning. Add the mustard seeds, urad dal and cumin seeds and let   them splutter. Now add the curry leaves and switch off the flame.
5.Add this tadka to the chutney and mix well. Serve with dosa, idli, pongal or upma.

Red Chili Tomato Chutney

Red Chili Tomato Chutney

Red Chili Tomato Chutney Recipe Usually idlis are eaten with the green coconut chutney and sambar combination. If you are bored with eating idlis with this same combination you can try this delicious red tomato chutney to go along with it or you can prepare this simple chutney recipe to replace the green chutney and the sambar altogether.
This is very simple to prepare in less amount of time as compared to the green coconut chutney and sambar put together.
                            
 
Ingredients:

        Tomatoes - 2 large chopped
        Onion - 1/2 medium sized
        Green Chilli - 4 nos
        Red Chilli powder - 1/4 tsp
        Cumin seeds(Jeera) - 1/2 tsp
        Garlic cloves - 3 nos
        Ginger - 1/4 inch piece
        Asafoetida (Hing) - 1 pinch
        Coriander or Cilantro - 1 tbsp finely chopped
        Oil - 1 tbsp
        Mustard - 1/4 tsp
        Dry Red Chilli - 2 nos
        Curry Leaves - 5-6 nos
        Salt to taste

Method:

1. Heat oil in a cooking vessel on medium heat. Add jeera, hing, tomato, onion, green    chilli and garlic cloves.
2. Saute for 10-15 minutes.
3. Then allow the mixture to cool down.
4. Add chopped coriander, ginger, chilli powder and salt.
5. Grind all these in a mixer or grinder to a semi-liquid (chutney) consistently. You can    add water during this process accordingly to get whatever consistency you desire.
6. For tadka, heat the oil in a pan. Add mustard and when it begins to crackle add red    chilli and curry leaves.
7. After a couple of minutes add the tadka to the chutney.

Now the Tomato Chutney is ready to be served with steaming hot idlis.

Oats Coconut Chutney

Oats Coconut Chutney

                                            
Ingredients

    2 tbsp split black gram lentil (udad dhal)
    2 tbsp split yellow chick pea (chana dhal)
    1/2 cup 1 min oats ( I used Quaker)
    1/2 to 3/4 cup grated coconut either fresh or frozen ( if you are using frozen use     after thawing it to room temperature)
    4 green chillies (small Indian or thai varieties) (cut into small pieces) (or     according to taste)
    10 curry leaves (optional)
    salt according to taste

Preparation:

    Dry roast the split black gram lentil and yellow chick pea separately in a heavy bottomed pan until      reddish and keep aside.
   
    In the same pan, dry roast the 1 minute oats until it gets slightly brownish and keep aside.
   
    Dry roast the curry leaves in the same pan if using and keep aside.
   
    In a spice grinder coarsely powder the oats, lentils and curry leaves until it resembles bread crumbs.
   
    To this add  the grated coconut and green chillies and grind adding water as required until the mixture is ground to a reasonably fine paste.
   
    Add salt according and mix well.
   
    Adjust water to achieve required consistency
   
    Serve with dosai / crepes or instant oat idlis/ steamed cakes

Coriander Chutney for Chaat

Coriander Chutney for Chaat

This cilantro or coriander chutney is mainly for the chaat foods like samosa , dhokla , tikkis and much more. So we can say without this chutney the chaat is not a complete one. This chutney will add up a nice spice to the chaat. Here is the recipe for the easy chaat chutney.

Ingredients:
Cilantro - 1 bunch
Green Chili - 4
Cumin seed - 1tsp
Lime juice - 2 tsp
Oil - 1 tsp
Ginger - 2"
Sugar - 1tsp
Salt as required

Procedure:
Cut off the roots from the cilantro and wash well and blend together with the remaining ingredients in a blender to a smooth paste. Serve with the chaat.