Ganth Gobi / Kohlrabi / Olloo Kobi Chutney

Ingredients :-

Ganth Gobi / Oollo kobi / Kohlrabi / White Vienna - 1 medium size

Peanuts - 1 tsp

Dates - 2-3 pieces (seedless)

Tamarind pulp - 1 tsp 

Garlic - 5-6 pods

Ginger - '1/2 inch

Green Chilly - 2-3 nos. (as your choice)

Cumin seeds

Oil - 1/2 tsp

For Tempering :-

Oil - 1/2 tsp

Mustard seeds - 1/2 tsp

Dry Red Chilly - 1 no.

White Urad dal- 1 tsp

Few Curry leaves

Few drops of Lemon juice 

Method :-

Peel the skin of the Ganth gobi and cut into small chunks. Heat oil in a pan. Add cumin seeds, when it start to splutters add the gobi / Kohlrabi pieces, peanuts, chopped dates, chopped ginger n garlic, green chilly. Sprinkle little salt and saute for a while. When gobi becomes soft add the tamarind pulp and mix well. Switch off the flame, keep aside and let it cool at room temperature. Blend it by adding few coriander leaves and salt to taste. Make it a smooth paste.

For tadka, heat oil in a tadka pan. Add mustard seeds, dry red chilly, pinch of hing, urad dal, curry leaves and let it splutter. Pour it to the chutney and mix well. Just add few drops of lemon juice and Now its ready. You can enjoy it with Rice, Roti, Dosa, Idli etc etc.... 

CORIANDER-YOGURT CHUTNEY

Ingredients :-

Coriander Leaves - 1 cup

Cumin seeds - 1/2 tsp

Garlic cloves - 6-8 nos.

Green Chillies - 2-3 nos. (as your choice)

A Pinch of Sugar

Yogurt - 3-4 tsp

Lemon juice - 1/2 tsp

Salt to taste

Method :-

Wash and clean the coriander leaves. Roughly chopped it. Blend coriander leaves, green chillies, garlic, cumin seeds together just a whirl. Then add yogurt and lemon juice and again blend it. Add salt to your salt and mix it. Serve this green chutney with Vegetable Upma, Dosa, Idli, Uttapam etc etc...

AMBEDA (HOG PLUM) CHUTNEY

Ingredients :-

Ambeda (Hog Plum) - 10 nos.

Green Chilli - 3-4 nos. (as your taste)

Garlic Cloves - 5-7 nos.

Ginger - 1/2 " inch

Cumin Seeds - 1/2 tsp

Coriander Leaves - 1/4 cup

Lemon Juice - 1 tsp

Yogurt - 2 tsp

A Pinch of Sugar

Salt to taste

Method :-

Wash and cut the ambeda (Hog Plum) into small pieces. Blend the above ingredients together in a blender to make a paste (don't make very smooth). Transfer into a bowl. Any one can keep it in refrigerator for a couple of week. Now your yummy Hog Plum chutney is ready to Serve with any snacks or rice or chapati... 

NADIA CHUTNEY {COCONUT CHUTNEY}

A simple and tasty Coconut chutney, an easiest chutney you can make it within 5-10 minutes. My family is very much fond of this chutney and this chutney posted here is straight from my mom's kitchen. It goes well with rice, roti, parathas as side dish chutney item. Also can enjoy this chutney with idli and dosa!!!

Ingredinets :-

Fresh Coconut pieces - 1 cup

Cumin seeds - 1/2 tsp

Garlic cloves - 5-6 nos.

Green chillies - 4-5 nos.

Tamarind (Imli) pulp - 1 tsp 

Sugar - 1tsp

Salt as per taste

Water as required

Method :-

Mix all the ingredients coconut pieces, cumin seeds, green chillies, tamarind pulp, garlic cloves, sugar and put in a blender to make a fine paste. Add sugar and salt as per your taste. There is no need of tempering, can be enjoyed as it is.. 

TOMATO-AMBEDA (HOG PLUM) CHUTNEY

Last time when I made dal vada, I wanted to try out something different of tomato chutney. This sweet n sour chutney is very simple to prepare and also easily available in home. You can enjoy this chutney with any snacks like samosa, pakoda, idli, dosa or upma etc!!

  

Ingredients :-

2 chopped Tomatoes 

2-3 sliced Ambeda (Hog plum)

6-7 Garlic cloves

3-4 Fresh Green chillies

Few chopped Coriander leaves

Salt as per taste

For Seasoning :-

1 tsp Mustard Oil

1 tsp Mustard seeds

Few Curry leaves

2 Dry red chillies

A pinch of hing

Method :-

Wash and clean the tomatoes and ambeda. Grind the above ingredients together in a blender. (don't make a very fine paste). Now heat oil in a kadhai. Add mustard seed, dry red chilli, curry leaves and a pinch of hing. Allow it to splutters and pour it over the tomato chutney and mix well. Now your spicy chutney is ready to served :)    

CHANA DAL (BUTA DALI) CHUTNEY

Ingredients :-

1 cup Chana Dal

3-4 Green chillies

Fresh Ginger about 1 inch

Fresh Coconut - 1/4 cup 

3-4 Garlic cloves

1/2 tsp of Oil

2 Dried Red Chillies

Salt to taste

For Tempering :-

Oil : 1 tsp

Mustard seeds : 1 tsp

Dry Red Chilli : 1 no.

Curry Patta : 8-10 nos.

A pinch of hing

Method :-

Heat oil in a pan and fry chana dal for 2-3 mins till it turns brown. Also add red chillies and fry for a minute. Switch off the flame and keep aside to let them cool.  

Grind all the above ingredients together in a blender by adding little water. Transfer the chutney into a bowl.

Now heat oil in a kadhai. Add mustard seeds, red chilli, hing and curry patta to the oil. Fry for a few seconds. Pour this tempering directly on the chutney. Now its ready to serve with idli, dosa, chilla, upma etc.

Enjoy it !!!

BADAM (PEANUT) CHUTNEY

Ingredients:-

1 cup roasted badam (Peanut)

3-4 green chillies

5-7 garlic cloves

1 tsp tamarind

1/2 tsp cumin (jeera) seeds

Salt as required

Method:-

Blend all the above ingredients and make a paste. Your peanut chutney is ready to serve with plain rice or roti. 

METHI PAKODAS WITH SWEET N SOUR CHUTNEY

Methi Pakodas :

Ingredients:-

1. 2 cups fresh Methi leaves (chopped Fenugreek)

2. 2 onion, 3 green chillies - chopped finely

3. Ginger n Garlic paste - 1 tsp 

4. 1/2 tsp turmeric(haldi) powder

5. 3 cups besan (chickpea flour)

6. 1/2 cup rawa (fine semolina)

7. 1/2 tsp fruit salt (soda)

8. 4 tbsp fresh curd

9. 1/2 tsp ajwain seeds

10. 1 tsp amchur powder 

11. Oil for frying 

12. Salt to taste n Water (as needed) to make batter

Method:- 

Mix all the ingredients except soda.

Make a batter with water. Start with just 1/2 cup water, keep stirring or mixing well, then keep adding water a little at a time till you get semi-solid batter. When you hold it in your hand, it should not drop, nor should it be hard enough to be shaped. Its better to use less water than more, and make sure the batter is not thin.

Now add the fruit salt(soda) and mix well.

Heat oil for deep frying, drop gently the batter to the hot oil,fry until they turns golden brown, drain the excess of oil with a paper towel and enjoy with sweet n sour chutney....

Sweet n Sour Chutney:-

Ingredients:-

1. 4-5 fresh tomatoes - chopped finely

2. 1/2 cup peanuts - roasted and ground

3. 1/2 cup (split pea) chana daal

4. 2 nos. onion - chopped

5. 2 tsp Ginger-garlic chopped

6. 3 green chilies, few curry patta

7. 2 tsp cumin n mustard seeds8. 1 tsp turmeric powder

9. 2 tsp tamarind pulp

10. 1 1/2 tsp sugar n salt to taste

11. Water as needed.

Method:

Heat oil in a pan, then add cumin and mustard seeds. Then add the chana dal, and when it starts spluttering, add the chopped onions n curry patta. Saute for a minute, then add the roasted and ground peanuts. Add the chopped ginger-garlic,green chilies, turmeric powder, tamarind pulp, salt and sugar and mix well. Finally add the chopped tomatoes and 1/2 cup water. Allow to cook till the tomatoes are almost soft and mashed. Remove from heat and allow to cool for some time. Now add this mixture to a blender and blend it to form a smooth paste. The chutney will still have some chunky pieces because of the chana dal and peanuts, but that adds crunch.

Serve this chutney with hot methi pakodas.

METHI PARATHA WITH DRY TOMATO CHUTNEY

Methi Paratha :

Ingredients : -

2 cups atta / wheat flour

Water as needed

Oil or ghee to make parathas

Stuffing :

1. One bunch fresh methi leaves

2. One Potato (cut into thin slices)

3. Two onions (thin slices)

4. Green Chilies (2 nos.)

Preparation of Stuffing :

Heat 2 tsp oil in a pan. Add mustard seeds. After spluttering add onion, green chilies for 2 mins. Then add potato and fry for some mins. Add chopped methi leaves, salt to taste and cook for 5 mins. Let this mixture cool.

Preparation of Parathas:

Add atta, salt(a pinch) and water to make a soft dough. Divide into equal sized balls. Roll out the balls, put the mixture between two chapattis, seal the edges completely with some water with finger so that stuffing will not come out.

Preheat the griddle (tawa). Put paratha on it and turn it and spread little oil or ghee until both sides are golden brown.

Serve hot paratha with home made tomato chutney.

   

Dry Tomato chutney:

Method :

1. Two cups chopped tomato, Garlic cloves (8-10 nos.),Red chilli powder (as per taste),haldi, salt, water as per need. (Boil all the above ingredients for 5-10 mins)

2. For tadka: 2 tsp oil, Mustard seeds (1 tsp), curry patta, red chilies (2 nos)

3. Take out the pan from gas and add some roasted (Saunf and methi) powder, serve hot.

NOTE :- Sending this recipe to ;

• "30 Minutes Meal Mela" hosted by Srivalli.
• "Love Lock series-Bread" hosted by Divya.