Carrot/Beetroot Chutney

Ingredients

Carrot – 3 Nos. / Beetroot – 3 Nos.

Dry red chillies – 5 Nos.

Green Chillies – 2 Nos.

Medium/Big Onion – 2 Nos.

Tomato – 2 Nos.

Salt – to taste

Tamarind juice – to taste

Tempering

Mustard

Oil – 1 tablespoon

Curry Leaves

Method

a) Grate the carrot or beetroot.

b) Cut the onions, tomato into cubed pieces.

c) Fry the carrot/beetroot, onions, tomato, red chilli & green chillies with little oil until it loses raw smell.

d) Fine grind all items with tamarind juice, salt.

e) Add tempering, and then fry the ground mixture until it starts to separate from the pan.

Turnip Chutney

Ingredients

Tender turnips – 2 Nos.

Dry red chillies – 3 Nos.

Curry leaves

Salt – to taste

Tamarind juice – to taste

Method

a) Cut the turnip into cubed pieces.

b) Fry the turnip, red chilli, curry leaves with little oil until it loses raw smell.

c) Fine grind all items with tamarind juice, salt.

Raddish Chutney

Ingredients

Raddish (Big size) – 2 Nos.

Dry red chillies – 5 Nos.

Curry/Coriander leaves

Green Chillies – 1 Nos.

Salt – to taste

Tamarind juice – to taste

Tempering

Mustard

Oil – 1 tablespoon

Method

a) Grate the raddish.

b) Fry the raddish, red chilli & green chillies, coriander/curry leaves with little oil until it loses raw smell.

c) Fine grind all items with tamarind juice, salt.0

d) Add tempering, and then fry the ground mixture until it starts to separate from the pan.

Tomato Chutney

Ingredients

Ripe Tomatoes – 6 Nos.

Dry red chillies – 5 Nos.

Curry leaves

Salt – to taste

Tamarind juice – to taste

Method

a) Cut the tomatoes into cubed pieces.

b) Fry the tomatoes, red chilli, curry leaves with little oil until it loses raw smell.

c) Fine grind all items with tamarind juice, salt.

Raw Cocunut Chutney

Ingredients

Coconut scrapings – 1 cup

Green chillies – 4 Nos.

Dalia split – ½ cup (Optional)

Curry leaves

Salt – to taste

Tamarind juice – to taste

Asafoetida – pinch

Tempering

Oil – 1 teaspoon

Mustard

Urad dhal

Method

a) Fine grind all items.

b) Transfer contents to bowl and add tempering.

Mango Chutney

Ingredients

Raw Mango (cut pieces) – 1 cup

Green chillies – 4 Nos.

Coconut scrapings – ½ cup

Salt – to taste

Tempering

Oil – 1 teaspoon

Mustard – 1 teaspoon

Urad dhal – 1 teaspoon

Chana dhal – 1 teaspoon

Method

a) Fry the mango pieces & green chillies with little oil until it loses raw smell.

b) Remove the fried items from heat and add coconut scrapings.

c) Fine grind all items.

d) Transfer contents to bowl and add tempering.

Vegetable Kuruma

Ingredients

Onion – 4 Nos.
Potatoes – 3 Nos. (cubed)
Green chillies – 2 Nos.
Tomatoes – 2 Nos. (puree)
Carrot – 2 Nos.
Beans – handful
Chayote – 1 No
Cabbage – handful
Cauliflower – handful
Peas – 1 cup

To Grind:

Coconut scrapings – 1 cup
Dalia – 1 tablespoon
Cinnamon sticks – 2 small stick pieces
Clove – 2 Nos.
Poppy seeds (soaked in water) – 1 teaspoon
Red chillies – 5 Nos.
Coriander seeds – 1 teaspoon

Tempering
Mustard – 1 teaspoon
Salt – to taste
Oil – 1 tablespoon
Water – ½ cup





Method

a) Fine grind all the items mentioned in the grinding list above with little water. Bring it to paste consistency.

b) Cut the potatoes into cubes, carrot, beans, cabbage – slice it lengthwise

c) Microwave cubed potato, carrot, beans, cabbage, cauliflower florets and peas with very little water for 5 minutes.

d) Heat the oil in a wide mouthed pan, add mustard.

e) As the mustard starts to split, add onions and fry until it starts to become transparent.

f) Add the boiled vegetables to the pan and sauté it with salt, tomato puree and the ground masala with water.

g) Leave this mixture on flame until it takes to gravy consistency.

Rasavangi

Ingredients

Small Round Brinjal – ¼ kg (~10 Nos.)
Bengal gram dhal – 1 cup
Urad dhal – 1 cup
Dry red chillies – 2 cups
Fenugreek – 2 teaspoon
Coriander seeds – 1 teaspoon
Mustard – to taste
Asafoetida - to taste
Salt – to taste
Tamarind juice – 1 cup
Oil – 1 cup
Turmeric powder – a pinch

Method

a) Keep the gas/electric heat in medium heat and maintain the same until the end of the recipe.

b) Fry Bengal gram dhal, urad dhal, fenugreek, mustard, coriander seeds without oil.

c) Fry dry red chillies with little oil.

d) Coarse grind the fried items along with salt into powder.

e) Cut the round brinjal into 4 halves making sure the brinjal is intact. Stuff the powder in the gap between the halves in brinjal.

f) Add 1 cup of oil into the pan, fry the brinjal in the oil until the brinjal gets half cooked.

g) Add 1 cup of tamarind juice & little salt, turmeric powder to the fried brinjal mixture. Close the pan while it gets cooked. [Brinjal should get immersed in the juice mixture]

h) Once the brinjal gets completely cooked then add the ground powder to get gravy consistency along with asafoetida

i) Leave this on flame until the raw smell of the powder vanishes.

j) Transfer this to a bowl and garnish with curry leaves, coriander leaves before serving.

Traditional Food

This is a Test Post to start my cook book.