Chapati Upma (Leftover Magic :))

This is one of the leftover dish my son (and me too :)) loves.

Ingredients:

3 leftover chapatis

1/4 cup chopped onions

3 chopped green chilies

1 tsp lemon juice

salt to taste

vaggarane (tadka)

Method:

• Break chapati into pieces. Rub chapati pieces with both hands till the pieces are small and soft.
• Prepare vaggarane. Add green chilies and chopped onions. Saute onions till completely cooked.
•  Add chapati pieces, add salt and mix well while keeping the heat on low medium.
• Add lemon juice, mix well.
• Serve hot.

Note: You have to have leftover chapatis to prepare this dish. Since fresh chapatis are soft, they cannot be broken into pieces.

Onion Uttappa

Ingredients:

2 cups of Dosa Batter
1/2 cup finely chopped onions
4 finely chopped green chilies (opitonal)
3 tbsps finely chopped cilantro
1 tsp cumin seeds
salt to taste
2 tbsps oil or oil spray

Method:

1. Mix all the ingredients together. Heat the skillet and spread as you would spread dosa but not as thin.
2. Bake for 2 minutes on medium flame. Flip the uttappa and bake on the other side till it turns slightly brown.
3. Serve hot with Coconut Chutney and butter.

Just an update!

Hi Friends,

Thank you for all your support and comments. Life has been really hectic for past two months (new job, deadlines and the mundane stuff) and I am unable update my blog on a regular basis. I havent seen the updates I got from cooking blogs I have subscribed to and leaving a comment or trying the dishes seems impossible for now!

I will try my best to keep my blog updated and read the recipe updates by many of my friends (including you) :).

Thanks for your support again.

Rashmi

Shyaavi Dindina Bhajji (Taro Stem Raita)

Shyaavi dindina bhajji is one of my favorites. It goes both with Rotis and Rice.

Ingredients:

8 Taro leaf stems

1/4 cup plain curds

salt to taste

1/2 tsp salt

Vaggarane

Method:

1. Peel the skin of the stems and break the stem into equal parts.
2. Heat oil in a pan and fry the stems till they are completely done. Let cool.
3. Mash the sauted stems well, mix with salt and curd.
4. Garnish with Vaggarane.

Shyaavi Vadi (Alu/Taro Vadi)

Shyaavi Vadi reminds me of my childhood. My grandmother used to make vadis at least once a week since those were my favorite. I have tried the ones from the store (both canned and frozen), but I have realized they contain more besan than the leaves! But I got the taro bulbs and now I get fresh leaves from my backyard!

Ingredients:

8 taro leaves
1 1/2 cups besan (chickpea flour)
1 tsp cumin seeds
1 tsp chili powder
a pinch of hing
salt to taste
1/2 tsp turmeric
2 tsp gud (jaggery)
Vaggarane
1 small lemon size tamarind soaked in water
water as needed
3 tbsps white til

Method:

1. Mix hing, besan, cumin seeds, salt, chili powder, turmeric, tamarind water and gud. Make a thick paste. Add water if needed.
2. Clean the taro leaves and apply besan paste on the back side of the leaf.
3. Apply besan paste folding as you fold the leaf (refer pictures below).
4. Repeat for all the leaves.

1. Steam the leaves for 15 minutes either in Idli cooker or pressure cooker.
2. Once they are done, cut them into desired size.
3. Make vaggarane and add til. Saute for 30 seconds and add taro leaf vadi.
4. Saute on low flame till crisp while stirring occasionally.
5. Serve hot with Phulka or as a snack or appetizer.

Baked Aloo Bonda (Potato Bonda)

With almost everyone on a diet, a cook has to find a way to prepare meals which is low in both calories and fat. I used to make potato bhajia with bread, and unfortunately I was out of bread that day. So tried this new recipe, and it was a super hit.

Ingredients:
2 cups Dry Potato vegetable
1 cup besan (gram flour)
3 tbsps oil or oil spray
salt 2 pinches
water as needed

Method:

1. Add salt, besan and water together. Consistency should be of a thick paste.
2. Make small fist size balls of potato vegetable, dip them in the batter. Roll it and cover the ball with batter.
3. Drop the balls in appam pan. Drop a drop of oil or drizzle with oil spray. Bake till both sides are cooked.
4. Serve hot with ketchup or coconut chutney.

Kootu (Mixed Vegetable)

Ingredients:

1/2 cup each (boiled)- cubed potatoes, chopped cauliflower, thinly sliced carrots, peas, long cut beans
1/4 cup chopped onions.
1/4 cup coconut
3 green chilies (optional)
salt as needed
5 cloves
10 peppercorns
2 chakra moggu (star anise)
2 pieces of cinnamon (1 inch each)
3 Bay leaves (broken in half)
1 tsp cumin seeds
Vaggarane
3 tbsps chopped cilantro
water if needed

Method:

1. Grind coconut, green chilies and cumin seeds together, adding a little water.
2. Prepare Vaggarane and add onions. When the onions are half done, add bay leaves, cloves, chakra moggu, cinnamon sticks and peppercorns. Fry till the raw smell is gone.
3. Add all the vegetables and pour the coconut mixture. Add water if needed.
4. Cook for 3-4 minutes. Add salt, mix well and cook for 3 more minutes on medium high flame.
5. Garnish with cilantro and serve with Phulka, chapati or poori.

Watermelon Dosa

Interesting enough that Watermelon is a vegetable but its sweet and loved by everyone at home. Watermelon is 92% water. I had read in a magazine (about 15 years ago) about watermelon rind dosa, and thought of trying it at home.

Ingredients:

4 cups watermelon rind (white part)
salt to taste2 cups whole wheat flour
1/4 cup maida
3 tbsps rava
1/4 cup finely chopped onions (optional)
5 finely chopped green chilies (optional)
3 tbsps chopped cilantro
1 tbsp cumin seeds
Water if needed
oil or oil spray to sprinkle

 Method:

1. Add salt to the grated watermelon rind, onions and green chilies. Keep it aside for 30 minutes.
2. Add wheat flour, maida, cumin seeds, cilantro and rava. Mix well. If the batter is thick, add water for consistency.
3. Heat the skillet and spread the batter on the skillet as you spread dosa (but watermelon dosas will not be think and crispy).
4. Sprinkle a 1/4 tsp oil or use oil spray to spread little oil. Bake dosa for two minutes on medium high. Flip dosa and bake on the other side for two minutes.
5. Serve hot with coconut chutney.

Note: You can freeze grated watermelon rind divided in required portions and thaw before using.

Award

Thank you Manisha for Passing me this Award.

Raagi Rotti (Finger Millet Roti)

We have a saying in Kannada - Raagi tindava Nirogi (The one who eats Raagi will have no diseases). Raagi is high in Protein, fiber and low in fat. Raagi cools down the body hence its eaten more during summer. My son LOVES Raagi Rotti and calls it 'Raagi Chapati'. Here is how I prepare, hope you like the dish too (I add all the vegetables since its easier to feed my picky eater son).

Ingredients:

1 cup grated carrots
1 cup grated cucumber
1/2 cup finely chopped onions
3 tbsps finely chopped cilantro
2 finely chopped tomatoes (optional)
1 cup grated mooli (radish)
4 finely chopped green chilies or 1/2 tsp red chili powder (optional)
1 tsp cumin seeds
2 1/2 cups Raagi Flour
2 tbsps rice flour
salt to taste
2 tbsps of oil or oil spray
1/4 cup plain yogurt (if needed)

Method:

1. Mix grated carrots, cucumbers, cilantro, radish, chopped onions, tomatoes, cumin seeds, green chilies. Add salt and mix well. Set aside for 30 minutes.
2. Mix all the flours in the mixture. If the dough is too tight, add plain yogurt. Do not add water since it will make Raagi rotti chewy and hard.

1. Spread 1/2 tsp of oil on the aluminum foil. Make small fist size balls and pat as thinly as possible on the oiled foil. If the dough sticks to your hand while patting, dip your hand in water and pat.
2. Put the foil on the hot skillet and bake for 30 seconds on medium high flame. Remove foil.
3. Flip Raagi rotti and bake for one more minute or till completely baked.
4. Serve hot with butter, chutney powder and yogurt.

Note:

Bake on low flame for 3-4 minutes for crispier Rottis.

Aloo (Potato) Paratha

Aloo Paratha is the tastiest, easy to make dish. Being the favorite of my husband, I generally prepare Aloo paratha once a month.

Ingredients:

3 Medium Potatoes
2 green chilies
1 clove garlic
2 tbsps cilantro
salt to taste
1 tbsp grated ginger
3 cups of whole wheat (chapati) flour
1 1/2 cups of water
2 tbsps oil

Method:

1. Mix whole wheat flour and water and make soft chapati dough. Set aside.
2. Bake Potatoes till done and peel off the skin.
3. Grind ginger, garlic, cilantro and green chilies together adding no water.
4. Mash potatoes, add salt and the ground spices mix well.
5. Take a small fist sized chapati dough and roll it till its 6 inches in diameter on a flat surface dusting occasionally.
6. Take a small fist sized ball of potato stuffing, put the stuffing inside the chapati roll and close it, making it a small ball.
7. Dust the surface of the ball and roll the paratha as thin as possible.
8. Pat little bit of oil on the top and bake it on the hot skillet till done flipping sides.
9. Serve hot with butter, Chutney or plain yogurt.

Vegetable Sandwich

My favorite food has always been sandwich which is healthy, quick and easy to make. Thanks to Prathibha of The Chef and Her Kitchen for a great recipe and pictures. I was hungry last night, but was bored of eating the regular food. So thought of making Veg. sandwich. Here is my version of vegetable sandwich.

Ingredients:

4 slices of bread (crusts removed)
1 tbps butter or oil spray
1 boiled egg and sliced (optional)
blackpepper powder to taste
5 thin slices of green, yellow, orange and red bells (optional)
2 slices of tomatoes
4 slices of cucumbers
2 slices of onions
1 medium boiled potato sliced
Green Chutney

Method:

1. Apply butter on one side of the bread (or use oil spray). Put the buttered side on the toaster. Apply Chutney.
2. Arrange sliced eggs, cucumbers, bell peppers, potatoes, tomato and onion slices. Garnish with black pepper powder.
3. On the other bread slice, apply chutney on one side and butter on the other. Put the chutney side down on arranged vegetables.
4. Repeat for other two slices and put them in sandwich maker. Bake till both sides are crispy and brown.
5. Serve hot with Ketchup.

Award

Thank you Sangeetha for passing me this award. Nice to know that I am creative too LOL..

Backyard Buffet

Today, my lunch consisted of the stuff grown in my backyard. Thought of sharing with my blogger friends.

I plucked some Shyaavi yele (taro leaves) and prepared Shyavi vadi (patra). Last night, I found a tender ridgegourd and made chutney. From the taro stems, prepared bhajji. I also had a couple of organic cucumbers from the backyard. Isnt that fun to grow your own food!

Clcokwise - Chapati, Shyaavi dindina bhajji (taro leaf stem bhajji), Heerekai chutney, Shyaavi vadi (taro leaf vadi also known as patra) and cucumbers.

Fruit Salad

I was craving for sweet the other day after lunch. I was thinking to get a healthy way of eating a dessert. I just came up with an idea of a fast and tasty fruit salad and trust me, everyone at home loved it.

Ingredients:

1 1/2 cups mango puree
1/2 cup milk (2%)
2 medium apples cut into small cubes
1 cup grapes
1 medium banana
1 scoop ice cream (optional)

Method:

1. Whisk mango puree and milk. Add all the fruits and mix well.
2. Top off with ice cream.
3. Serve cold.

Thalipettu

My mom used to make Thalipettu every Saturday night for my Grandfather fasted. Thalipettu can be made with all the healthy flours and tastes delicious. Its a hit at home since I can make my son eat his vegetables without any complaint.


Ingredients:

1 cup grated carrots
1 cup grated cucumber
1/2 cup finely chopped onions
3 tbsps finely chopped cilantro
2 finely chopped tomatoes (optional)
1 cup grated mooli (radish)
4 finely chopped green chilies or 1/2 tsp red chili powder (optional)
1 tsp cumin seeds
2 cups Jowar flour
1/4 cup rice flour
2 tbsps whole wheat flour
salt to taste
2 tbsps of oil or oil spray
1/4 cup plain yogurt (if needed)

Method:

1. Mix grated carrots, cucumbers, cilantro, radish, chopped onions, tomatoes, cumin seeds, green chilies. Add salt and mix well. Set aside for 30 minutes.
2. Mix all the flours in the mixture. If the dough is too tight, add plain yogurt. Do not add water since it will make thalipettu chewy and hard.

   

3. Spread 1/2 tsp of oil on the aluminum foil. Make small fist size balls and pat as thinly as possible on the oiled foil. If the dough sticks to your hand while patting, dip your hand in water and pat.
4. Put the foil on the hot skillet and bake for 30 seconds on medium high flame. Remove foil.
5. Flip thalipettu and bake for one more minute or till completely baked.
6. Serve hot with butter, chutney powder and yogurt.

Note:

Bake on low flame for 3-4 minutes for crispier thalipettu.

Masala Majjige (Salted Buttermilk, Chhas)

Majjige cools the body in hot weather. Its also said that drinking buttermilk also aids disgestion after a heavy meal. Masala Majjige has been the favorite drink of my family especially during summer and its very easy to make too.

Ingredients:

1 cup Plain low fat yogurt
2 cups of cold water
5 ice cubes per glass (optional)
salt to taste
1 tbsp grated ginger
2 tbsps finely chopped cilantro
Vaggarane

Method:

1. Mix yougurt, salt, grated ginger, cilantro and water and whisk well.
2. Pour into two glasses and add ice cubes.
3. Garnish with Vaggarane.
4. Serve cold after meals or anytime of the day.

Note: For Vaggarane, use ghee instead of oil for better taste.

Award

Thanks Sangeetha for passing me this award :).

Gundapangala (Phaddu/Appe)

Infinite possibilities of Indian cooking! Gundapangala as it is known in North Karnataka is made from Dosa batter. My Husband happens to be the biggest fan of Gundapangala. Whenever I prepare dosa, the next day we always have Gundapangala!

Ingredients:

2 cups Dosa Batter

2 tbsps oil or Oil spray

Method:

1. Heat Appe tawa. Add one drop of oil in each hollow (use spary). With a ladle add 3/4 full of batter in each hollow.
2. Cook for 2 minutes on medium high flame till golden brown. Turn the appes and bake on the other side for another minute.
3. Remove from tawa. Serve hot with Coconut Chutney and Sambar.
   

Variation:

Masala Gundapangala :

1/2 cup finely chopped onions

6 finely chopped green chillies

5 tbsps finely chopped cilantro

1 tbsp grated ginger (optional)

1 tbsp cumin seeds

Mix all the ingredients with dosa batter. Bake as you bake regular gundapangala. Serve hot with coconut chutney.

Paper Dosa

Paper Dosa happens to be my husband's favorite. Everytime I prepare Paper Dosa, he relives his childhood. And he also knows the next day, its going to be his another favorite Gundapangala.

Ingredients:

3 1/2 cups Idli (Parboiled) rice or Basmati Rice

1 1/2 cups Urad Dal

1/4 cup each - chana dal, saboodana, toor dal, yellow moong

2 tbsps methi seeds

1 cup poha

2 tbsps salt

Method:

1. Soak rice, methi, poha and all the dals (except urad dal) in a vessel. Soak Urad dal seperately for at least 18 hours.
   
2. Drain, wash and grind urad dal till it becomes soft paste. Pour the batter aside, and grind the rice and other soaked dals. Add water sparingly.
   
3. Mix both the batters well. Mix salt. Let it ferment for eight hours or overnight.
4. Mix the fermented batter well. Add water if needed to the consistency of free flowing batter.
5. Heat the Tawa, spread the batter around with the ladle, forming a thin layer. Spray some oil or pour with a spoon spreading it around the dosa. Bake till brown.
6. Serve hot with Potato bhaji, Coconut chutney and Sambar.

Bread Dahi Chat

Chats are one of my very guilty pleasure. Most of them calorie loaded, yet tasty! I try to make them as healthy as possible. One day I was wondering what would I do with so much leftover bread and I thought of making patties out of it. Well, here is how I discovered this recipe - Light, healthy, tasty and filling.

Ingredients:

8 slices of whole wheat bread (crusts removed)

1/2 cup milk

salt to taste

Oil for greasing

2 cups of beaten plain curd (dahi)

1/2 cup Sweet Chutney

1/2 cup Cilantro Chutney

1/2 cup sev

1/4 cup finely chopped onions

4 tbsps finely chopped cilantro

Method:

1. Mix bread, salt and milk very well. Make sure there are no lumps. The dough should not neither be very hard nor very soggy.
2. Make small balls and pat them flat. Bake them on a hot greased skillet (I use Pam spray instead of oil). Bake on both sides till crispy. Let cool.
3. Put 2  patties in a plate and pour a ladle full of beaten yogurt on top of patties. Put two tbsps of sweet and green chutney on the top of patties.
4. Garnish with Sev, onions and cilantro. Serve immediately.

Award

Thanks to Sailaja for passing me this award :)

Phulka (Oil free Indian bread)

Phulkas are very healthy since they are made of very little oil and whole wheat flour.  I would eat hot phulkas with vegetable any time. I generally prepare phulkas for dinner since they are very light to digest and can be served hot from tawa.

Ingredients:

4 cups of whole wheat flour

1/2 cup whole wheat flour for dusting

1 1/2 cups of water

1 tsp oil

Method:

 

1. Mix whole wheat flour and water (add little water if the dough feels very hard). Make soft dough. Add oil and knead. Keep it aside for 30 minutes.
2. Knead well. Make fist sized small balls. Dust the balls with whole wheat flour and roll them evenly with rolling pin on a flat surface.
3. Bake on hot tawa (skillet) on medium high flame for 30 seconds and flip it. Bake the other side for another 30 seconds. 
4. Put the phulka on the high flame for 5 seconds or till it puffs (but make sure the other side does not burn).
5. Serve hot with butter and vegetable.

Potato Subzi (Vegetable) (Dry)

This is an excellent combination with Dosa, also used as stuffing for 'Masala Dosa'.

Ingredients:

4 medium potatoes
3 green chillies
1 tsp grated ginger
1/4 cup peas (optional)
1 medium onion cut vertically
salt to taste
1/2 tsp urad dal and chana dal
3 tbsps chopped cilantro
Vaggarane

Method:

1. Pressure cook or boil the potatoes. Peel and cut into cubes.
2. Chop the green chillies. Chop the onion vertically.
3. Prepare vaggarane, add urad dal and chana dal. Saute till the raw smell of dals is gone.
4. Add peas (if using fresh peas)and onion and saute till completely cooked, add green chillies and ginger.
5. Add cubed potatoes, sprinkle salt and mix well.
6. Garnish with Chopped Cilantro and serve hot with Dosa and Rotis.

Batata Poha

Batata pohe is one of my favorite snack. Batata Pohe is a spaciality of Maharashtra, which is is easy and simple to prepare.

 

 Ingredients:

3 cups medium raw poha

1/8 cup diced raw potatoes

1/8 cup chopped onions 

1/8 cup  chopped tomatoes

1/8 cup finely chopped cucumbers

1 gated medium carrot

4 green chillies finely chopped

salt to taste

3 tbsps lemon juice

3 tbsps finely chopped cilantro

Vaggarane

Sev (optional)

Method:

1. Wash Pohe well and drain thoroughly. Keep it aside.
2. Heat a pan and prepare vaggarane. Add potatoes. Fry till the potatoes are half baked. Add onions, cucumbers, grated carrot, green chillies and tomatoes. Cook till all the vegetables are done.
3. Add wet poha, sprinkle salt and mix well. Cook for 5 minutes on medium heat, stirring occassionally,  till poha is soft.
4. Add lemon juice and cilantro. Mix well. 
5. Garnish with sev and serve hot.

Mooli-Gajar (Radish & Carrot) Paratha

Making kids eat their vegetables is a hassle. Luckily, my son eats anything that looks like Paratha! So, its a big hit in our house. This afternoon, he wanted to eat Spinach Paratha, but I said I would make a different kind of Paratha. He was skeptical about the taste! But he loved the hot mooli-gajar parathas.

Ingredients:

1 cup grated white mooli (radish)

2 cups grated gajar (carrots)

1 tbsp cumin seeds

1 tsp chili powder (optional)

3 tbsps finely chopped cilantro

1 tsp amchur

salt to taste

3 cups of whole wheat flour

1/4 cup whole wheat flour for dusting

Plain curd as needed

oil for greasing

Method:

1. Mix grated radish, carrot, cumin seeds, chili powder, cilantro, amchur and sprinkle salt. Mix well and keep it aside for 30 minutes. Mix whole wheat flour in the vegetable mixture. If the mixture is very hard, mix curd to make it loose. Do not use water to loosen dough as Parathas will become chewy.
2. Keep the dough aside for 20 minutes. Make fistful of dough balls, dust them with whole wheat flour and roll them with rolling pin on a flat surface.
3. Sprinkle oil on the top side and put the oiled side facing down on the hot tawa (skillet). Bake till done on both sides. Repeat for remaining balls of dough.
   
4. Serve hot with butter, curd and chutney.

Hacchida Churamuri (Mamra/Kurmure)

This is all time favorite at home. Since its low fat option, I dont think twice to give it my son as a snack. You find this snack mostly in trains. Aah, the smell of raw onions, tomatoes and mamra!!! Makes my mouth water any time and reminds me of all the childhood train journeys with my family.

Ingredients:

6 cups white Kolhapuri mamra
1/4 cup raw peanuts
1/4 cup puthani (dalia)
5-6 dried chilies
salt to taste
1/8 cup oil for vaggarane (tadka)

Method:

1. In a large pan, heat oil and prepare vaggarane.
2. Add red chilies, raw peanuts and dalia. Fry till the raw smell is gone.
3. Add mamra, salt and mix well.
4. Let cool before storing. Serve as snack with tea/coffee.

Variation:

1/4 cup each - finely chopped tomato, onion and cilantro
2 tbsps of lemon juice.
1 tbsp finely chopped green chilies
3 cups of prepared mamra

Mix all the ingredients and serve immediately with tea or coffee.

Hacchida Avalakki (Chivada/Poha)

Avalakki (Poha) is a speciality of North Karnataka which is also allowed during ekadashi (fasting on 11th day of Lunar calendar) or any upavas. Its the easiest and tastiest snack anyone could prepare. At home, its the favorite snack of DH and DS. DH likes it with tomatoes and cucumber; and DS with plain curd.

The poha should be crisp. Back in India when my mom or grandmother made avalakki, we used to spread the poha on a large piece of cloth in the sun for about 2 hours and it would poha crispy. Staying here in AZ, getting enough sunlight to make poha crispy has never been a problem for me. But you can also make it crispy by spreading poha on cookie sheets and heating them for 10 minutes in the oven at 375 deg. Or I follow the easiest way, that is to put the poha on low heat for nearly 20 minutes while you keep mixing it.

Ingredients:

6 cups of raw thin Poha
1/4 cup raw peanuts
1/4 cup puthani (dalia)
5-6 dried chilies
salt to taste
1/8 cup oil for vaggarane (tadka)
1/8 cup thinly sliced dry coconut (optional)

Method:

1. In a large pan, heat oil and prepare vaggarane.
2. Add red chilies, raw peanuts, dalia and dry coconut pieces. Fry till the raw smell is gone.
3. Add poha, salt and mix well.
4. Let cool before storing. Serve as snack with tea/coffee.

Variations:

1. This variation can be used as breakfast in the morning or in the evening. Make sure you dont add onions if serving it in the morning.

1/4 cup each finely chopped tomatoes, onions and cucumbers
3 tbsps finely chopped cilantro
5 tbsps grated coconut
3 tbsps lime juice
2 finely chopped green chillies (optional)
Sev to garnish (optional)

Mix all the above with 3 cups of Poha. Garnish with thin sev. Serve immediately.

2. Mix 1 cup of poha with 1/4 cup plain curd. Serve immediately.

Chutney Pudi (Powder)

Pudi in Kannada means powder. My grandmother has an art of making dry and wet chutneys. I was always the one who wanted chutney everyday. And now, my husband too is a big fan of Chutney powder. No matter how many condiments he has with Chapati, he must have Chutney powder. Chutney powder comes handy when I do not have time to cook any vegetable and can be used on bread with butter. Here is how I make Chutney powder:

3 cups of roasted peanuts
1 cup of puthani (dahlia)
2 tbsps of red chilli powder
1 cup dry coconut (optional)
2 tbsps tamarind (optional)
1/4 tsp hing
salt to taste

1. Mix all the ingredients together and grind to a coarse powder.
   
2. Mix it well. Store in airtight container.

Note: If made in large quantity, it loses the flavor. Store the remaining chutney powder in freezer for better flavor.

Heerekai (Ridge gourd) Chutney

Heerekai is known as 'Ridge Gourd'. Heerekai chutney is my husband's favorite chutney. Hope you enjoy this condiment as much as he does.

Ingredients:

1 medium sized heerekai
1 clove garlic
3 green chillies
2 tsp peanuts
1 tbsp white til (sesame seeds)
1 tsp oil
vaggarane
salt to taste

Method:

1. Peel heerekai and chop into cubes. Chop the green chillies and garlic.
2. Heat oil in a pan andnd fry peanuts, til and green chillies till the raw smell is gone.
3. Add chopped heerekai and when it half cooked, add garlic.
4. Add salt and cook till done.
5. Once its cooled down, grind to a fine paste.
6. Garnish with Vaggarane and serve with Parathas and Rotis.
   

Green (Cilantro) Chutney

Here is another chutney for the chat. If stored in airtight container in the refrigerator, it stays good for two weeks.

Ingredients:

1 cup cilantro
1/4 cup mint leaves
2 tsp dahlia (puthani)
green chillies (according to taste)
2 tbsps lemon juice
salt according to taste
Water for needed consistency

Method:

1. Wash Cilantro and mint leaves.
2. Grind all the ingredients together. Add water according to needed consistency.

Sweet (Tamarind) Chutney

Sweet Chutney is used for all the North Indian Chats. I always have sweet and green chutney in the refrigerator for on demand chat preparation. If made with less water and stored in air tight container, the chutney stays good for 2 weeks.

Ingredients:

1 cup pitted dates
Tamarind – small lemon sized
2 tbsps jaggery
½ tsp red chilli powder
½ tsp chat masala
Black salt (according to taste)
Water for needed consistency

Method:

1. Soak tamarind in water for 10 minutes.
2. Grind all the ingredients together adding water to a needed consistency.
   

Note: Tamarind paste can also be used. But it tends to change the color of Chutney. For easier grinding, put all the ingredients together (incl. water), heat in microwave for a minute. Leave it for 15 minutes.