Punjabi Chana Dal Masala

Chana dal masala is one of the delicious, comforting and easy to prepare dish which pairs perfectly with Roti or Jeera Rice. And no doubt that this curry is a nutritious and healthy dish as it is packed with proteins. The chana dal / Bengal gram is soaked and pressure cooked before adding to the masala. Though soaking of chana dal is not required in this recipe, I have done it to speed up the cooking process. I have included ginger and garlic paste in this recipe which can also be replaced with finely chopped ginger and garlic.

Sending this recipe to a lovely event Shhh Secretly cooking challenge which is happening among a group of food bloggers. For this June month, I was paired with a blogger Archana Gunjikar Potdar who blogs at The Mad Scientist's Kitchen. Her page is filled with loads of yummy recipes and yeah, if you are looking for simple and vegetarian diet then her page is the must visit one. Personally, I loved all the recipes which she has posted on her page. And coming to the challenge, she gave me Tomato and garlic as my secret ingredients for this month challenge and using those, prepared this flavourful punjabi dal masala recipe. Likewise, she prepared a delicious punjabi recipe Lauki ke Kofta using the secret ingredients given by me.

Here comes the detailed recipe for Punjabi Chana dal masala recipe...

Ingredients :

1/2 Cup Chana dal / Bengal Gram 
A pinch of Turmeric 
2 Tbsp Oil for preparing masala 
2 Tsp Oil or ghee for Tadka / Seasoning 
1/2 Tsp Cumin seeds 
2 Dry red chillies 
1 Tsp Ginger garlic paste 
1 Green chilli, sliced 
1 Onion, finely chopped 
2 Medium sized Tomatoes, finely chopped 
1 Tsp Red chilli powder 
1 Tsp Coriander powder 
1/2 Tsp Cumin powder 
1/2 Tsp Garam masala powder 
A pinch of turmeric powder
Finely chopped Coriander leaves
Salt to taste  

Method :

Soak chana dal for 1 hour. Though this process is not necessary, it helps to speed up the cooking process.

Pressure cook the soaked chana dal for 4 - 5 whistles or until soft by addling a pinch of turmeric powder and 1 1/2 cups of water.

Once done, remove from the flame and wait till the pressure gets released. Slightly mash the cooked chana dal and keep aside.

Heat 2 tbsp oil in a pan and add green chillies followed by ginger garlic paste.

Add the finely chopped onion and sauté until it turns translucent.

Now add the chopped tomatoes and cook until it turns soft and mushy.

Add all the masala powders along with the required quantity of salt and saute for a minute.

Add the cooked dal to the masala and mix well.

Let it boil for another 5 minutes and add the finely chopped coriander leaves.

Meanwhile, heat oil in a small pan and add cumin seeds followed by dry red chillies.

Fry and add it to the prepared chana dal masala.

Remove from the flame and serve hot.

Serving Options :

Serve with steamed Rice, Jeera Rice or Roti.

Chickpea Potato Dry Sabji or Curry

Chickpea potato dry sabji is a delicious and flavourful curry which pairs perfectly with Roti and can also be used as stuffing for Dosa or Bread. This recipe is quite easy to prepare and tastes heavenly. Prepared this delicious sabji for a recipe swap challenge which is happening among bloggers.

Recipe swap challenge is an interesting event happening among bloggers where couple of bloggers are paired and have to recreate the recipe from their partner's page. I was paired with a lovely blogger Sujata Roy who owns a fabulous page batterupwithsujata.wordpress.com which is filled with loads of amazing recipes. Thanks Sujata for sharing this delicious sabji recipe. Click HERE to check out the original recipe from her page.

Ingredients :

1 Cup Chickpeas 
2 Elachi 
1/2 inch Cinnamon 
2 Cloves 
3 Potatoes, cut into small cubes
1/4 Cup Oil 
1/2 Tsp Cumin seeds / Jeera 
A pinch of Hing powder 
2 Green chillies, finely chopped 
1 Big Onion, finely chopped 
1 Tsp Ginger garlic paste 
2 Tsp Red chilli powder 
1 Tsp Cumin powder 
1 Tsp Coriander powder 
1/4 Tsp Turmeric powder 
1/4 Tsp Garam masala powder 
1 Tsp Amchur powder / Dry mango powder 
1 Tsp Lemon juice 
1 Tsp Dry roasted mixed spices
Salt to taste 
Coriander leaves, finely chopped 

Mixed Spices :

2 Tbsp Cumin seeds 
2 Tbsp Coriander seeds 
3 Elachi 
1 inch Cinnamon stick 
3 Cloves 
2-3 Dry Red chillies

Method :

Dry roasted all the ingredients given in "Mixed spices" and grind into fine powder. Store it in an air tight container.

Soak chickpeas overnight and pressure cook it for 4-5 whistles along with elachi, cloves and cinnamon stick.

Once done, cool and grind the cooked chickpeas coarsely. ( Remove the spices before grinding )

Heat oil in a pan and add the cubed potatoes.

Fry it for couple of minutes and keep aside.

Add cumin seeds to the same pan along with hing powder, green chillies and onion.

Add ginger garlic paste and sautéed until the raw smell goes off.

Now add the ground chickpeas and mix well.

Add the fried potatoes followed by salt, red chilli powder, turmeric powder, cumin powder, coriander powder and garam masala powder.

Cover and cook until the potatoes gets cooked.

Once done, add lemon juice followed by amchur powder and mixed spices.

Remove from the flame and garnish with coriander leaves.

Serve hot.

Serving Options :

Serve with Roti or bread or dosa.

Aloo Kangmet / Manipuri Cuisine

Aloo Kangmet is one of the staple food of Manipur which is prepared using potato, dry red chilli and salt. The mashed potato is tossed with the coarsely ground red chillies and seasoned with salt. Traditionally mustard oil is used in most of their dishes. Though regular oil can be used, addition of mustard oil gives an extra flavour to the dish. This recipe is quite easy to prepare as it has a very minimal ingredients. This simple yet tasty aloo kangmet pairs perfectly with Roti or Rice.

Prepared this delicious side dish for a blogger event "SShhh Cooking Secretly" which is happening every month among few fellow bloggers. You must be familiar about the event, if you are following my page or else, just click HERE to get more information about the event and the recipes which I have prepared so far for the event.

 For January month, I was paired with a wonderful blogger Poonam Bachhav who blogs at https://poonambachhav.blogspot.com. Her page is loaded with more delicious and mouthwatering recipes so don't miss to check out her page. She gave me mustard oil and red chilli as my secret ingredients and using those, prepared this traditional dish named Aloo kangmet. Likewise, I gave her Ginger and peas as a secret ingredients. And using those, she prepared Manipuri Kichadi and Mangal Ooti which looks super yummy and inviting. Do visit her page and try it out.

Ingredients :

3 Big Potatoes, boiled 
4 - 5 Dry red chillies 
1 Tbsp Mustard Oil 
Salt to taste 
Coriander leaves for garnishing 

Method :

Heat 1 tsp oil in a pan and add dry red chillies.

Roast and remove from the flame.

Grind it coarsely in a blender and keep aside.

Meanwhile, mash the boiled potatoes and keep aside.

Now heat the remaining oil in a same pan and add the ground chillies followed by mashed potato and the required quantity of salt.

Mix well and garnish with coriander leaves.

Serve hot.

Serving Options :

Serve hot with Roti or Rice. 

Vatana Usal / Maharastrian Cuisine

Vatana Usal is a delicious Maharashtrian recipe prepared using Peas and Potato. Vatana is a Maharashtrian name of green peas and in this recipe, I have used dried hara vatana ( Hara - green, Vatana - peas ) which can be substituted with the fresh ones based on the availability. Malvani masala powder is the key factor for this recipe to get a delicious and flavourful taste. Malvani masala powder is prepared by roasting and grinding lots of whole spices and I have followed Chef. Tarlaldalal recipe to prepare this flavourful masala powder. I have pressure cooked the soaked dried peas before adding it to the curry but the fresh ones are used, it is added along with the potatoes as it takes less time to cook compared to the dried ones. This curry/gravy is a great side dish to serve with Roti and also, can be served with Rice.

Prepared this recipe for an event Shhh Cooking Secretly Challenge which is hosted by a fellow bloggers. You must be familiar if you are following my page or click HERE to view more details on the challenge and so far recipes prepared for the event. For November month, I was paired with a wonderful blogger Priya Iyer who has an amazing webpage called thephotowali. Don't miss to check out her page to get loads of delicious recipes. She gave me Peas and Potato as my secret ingredients and using those lovely ingredients, tried this yummy recipe. And also, click HERE to check out the delicious street food recipe prepared by her using the secret ingredients given by me.

Recipe Source - Maharashtrian Recipes

Here comes a delicious and tasty side dish using Malvani masala powder, green peas and potato...

Ingredients :

1 Tbsp Oil 
1/2 Tsp Mustard seeds
1/2 Tsp Cumin seeds
A pinch of Hing powder 
1/2 Cup Finely Chopped Onion
1 Tomato, finely chopped 
1/4 Tsp Turmeric powder 
1 Tbsp Malvani masala 
2 Medium sized potatoes, cut into small cubes
1 Cup Dried Green peas ( Fresh peas can also be used ) 
Salt to taste 
Coriander leaves for garnishing

To grind :

1 Tsp Oil 
1/2 Cup Onion, finely chopped 
1/2 Cup Coconut, grated 

Method :

Soak dried peas overnight and pressure cook it for 5 whistles by adding little salt or until it gets cooked. Keep aside.

Heat 1 Tsp oil in a pan and add 1/2 cup onion followed by coconut.

Saute and grind into a fine paste. Keep aside.

Heat 1 Tbsp oil in a pan and add mustard seeds.

Once it starts spluttering, add cumin seeds followed by Hing powder and finely chopped onion.

Saute and add the chopped tomatoes followed by potatoes.

Add turmeric powder along with Malvani masala powder and the required quantity of salt.

Mix well and add little water to cook.

Cook until the potatoes get 3/4 the cooked and add the cooked peas.

Mix well and cook it for another couple of minutes.

Now add the ground coconut paste and cook it for 3 - 4 minutes.

Once done, garnish with coriander leaves and remove from the flame.

Serve hot.

Serving Options :

Serve hot with Roti or Rice.

Tomato Chaman - Kashmiri Tomato Paneer Gravy - Kashmiri Tamatar Chaman - Kashmiri Recipes

Tomato Chaman or Kashmiri Tamatar Chaman is a delicious Kashmiri dish which is prepared using Tomatoes and Paneer. The tomatoes are cooked along with the spices and curd to give a yummy and tangy gravy. The paneer cubes are fried in a mustard oil and then added to the gravy. Most of the kashmiri cuisine has saunf powder and ginger powder which gives a lovely flavour to the dish. Tomato Chaman / Kashmiri Tamatar Chaman is a great side dish to serve with Indian breads like Roti, Naan etc. And also, can be served with Rice or Pulao.

Ingredients :

250 gms Paneer, Cut into big cubes
1/4 Cup Oil / Mustard oil
2 Bay leaves
2 Cloves
2 Green Elachi
1 Black Elachi
1/2 inch Cinnamon stick
5 Big sized Tomatoes, finely chopped
1 Tsp Ginger garlic paste
2 Tbsp Yogurt
1/2 Tsp Turmeric powder
1 1/2 Tsp Kashmiri Red chilli powder
1 Tsp Ginger powder
1 1/2 Tsp Saunf powder
1/2 Tsp Garam masala powder
Salt to taste

Method :

Heat oil in a pan and add the cubed paneer pieces.

Fry and remove from the pan.

To the same pan, add the spices ( bay leaves, green and black elachi and cinnamon stick ) followed by the chopped tomatoes and ginger garlic paste.

Saute and cook until the tomatoes turn soft and pulpy.

Add red chilli powder followed by turmeric powder, ginger powder, saunf powder and garam masala powder.

Mix well and add yogurt.

Add a cup of water and cook until the oil separates from the pan.

Now add the fried paneer cubes and cook it for another couple of minutes.

Serve hot.

Serving Options :

Serve with Roti or Rice.

Boondi Tomato Dal

Hope you all had a great Diwali and I am sure that most of the houses will be filled with loads of sweets and savories. Many may like to have it as such, but not at my place. My family expects me to recreate those Diwali snacks into an another dish so that they never get bored. Yes! You guessed it right ;) My next few posts going to be an interesting leftover Diwali snacks and sweets recipes :)

My today's recipe is using Kara Boondi which looks like a tiny crispy balls and prepared using Besan flour. The crunchy fried balls turned into a soft, yummy and juicy boondi by adding it to a Tomato Moong dal. This dish can be served with plain rice, Jeera rice and also along with Roti.

Ingredients :

1/2 Cup Moong dal ( Cooked and mashed ) 
3 - 4 Tomatoes, chopped 
1 - 2 Tbsp Oil / Ghee 
1/2 Tsp Cumin seeds 
1/2 Tsp Mustard seeds
2 Dry red chillies 
A pinch of Hing powder 
1/4 Tsp Turmeric powder 
1/2 Tsp Red chilli powder 
1/4 Tsp Garam masala powder 
1 Cup Boondi ( Savoury / Kara Boondi ) 
Salt to taste 
Coriander leaves for garnishing 

Method :

Grind the chopped tomatoes into a fine paste and keep aside.

Heat oil in a pan and add mustard seeds.

Once it starts spluttering, add cumin seeds followed by red chilli and hing powder.

Add the tomato paste and mix well.

Now add turmeric powder followed by red chilli powder and garam masala.

Saute and cook until the oil starts floating on top.

Now add the mashed moong dal followed by the required quantity of salt.

Mix well and cook it for 3 - 4 minutes.

Now add boondi and cook it for another minute.

Once done, cover the lid and let it aside for 5 minutes.

Garnish with coriander leaves and serve hot.

Serving Options :

Serve with Roti or Rice. 

Tomato Gojju / Karnataka Recipe

Tomato gojju is a Karnataka recipe which is usually served with Roti or Rice. This recipe is quite easy to prepare with the minimal quantity of ingredients. This is a no onion recipe which can also be served with Idly or Dosa. The tomatoes are sautéed in an oil until soft and cooked along with the rasam powder and jaggery. This spicy and sweet curry is a quick fix curry to serve for breakfast along with roti or dosa. Prepared this recipe for an event Shhh secretly cooking challenge hosted by few blogger friends. Click HERE to view my so far posted recipes for this challenge. And for this month, I was paired with a wonderful blogger Sasmita who blogs at firsttimercook.com. She owns a lovely webpage with loads of yummy recipes and also, I have tried one of her recipe Besan masala roti for another blogger event which tasted so yummy. Using the secret ingredients ( Tomato and Jaggery ) given by her, prepared this delicious, tangy, spicy and sweet curry.

Don't forget to check out her page to view a delicious recipe prepared by her using the ingredients given by me. Click HERE to view her page.

Ingredients :

4 - 5 Big ripe Tomatoes, finely chopped 
1 Tbsp Oil 
1/2 Tsp Mustard seeds
1/4 Tsp Methi seeds / fenugreek 
A pinch of Hing powder 
A sprig of curry leaves
2 Dry red chillies 
1/4 Tsp Turmeric powder 
1 Tsp Rasam powder 
1 1/2 Tbsp Jaggery powder 
Salt to taste 
Coriander leaves for garnishing 

Method :

Heat oil in pan and add mustard seeds followed by methi seeds, hing powder, curry leaves and dry red chillies.

Add the finely chopped tomatoes and cook until it gets soften.

Now add turmeric powder followed by rasam powder, jaggery powder and salt.

Add the required quantity of water and cook it for 5 minutes.

Garnish with coriander leaves and remove from the flame.

Serve hot.

Serving Options :

Serve with Rice, Roti or Idly

Jeera Ajwaini Aloo

Jeera Ajwani Aloo is a tasty and flavourful side dish to serve with Roti and Rice. Usually in most of the houses, either cumin/jeera or ajwani seeds / carom is used as tadka for side dish, but I learnt this simple yet flavourful recipe from one of my co-blogger Jolly Makker's page. I had bookmarked this recipe long back and waiting for the right time to prepare. Luckily for the Recipe Swap Challenge event, I was paired with Jolly Makker who blogs at jollyhomemaderecipes.com. Recipe swap challenge is an interesting event hosted by two the lovely bloggers Vidya Narayan and Jolly Makkar. The concept of the theme was to recreate the recipe from our partner's webpage.

So here is the delicious potato recipe from my partner Jolly's page. The potato tasted so delicious and the addition of ajwain gave a refreshing taste to the dish. Thanks Jolly for posting such a delicious recipe on your page.

Ingredients :

3 Potatoes, Cut into desired shape 
1 1/2 Tbsp Oil 
2 Tsp Cumin seeds / Jeera 
2 Tsp Ajwain seeds
1 Tsp Coriander powder 
1/2 Tsp Chilli powder 
1/4 Tsp Garam masala powder 
Salt to taste 
Coriander leaves, finely chopped 

Method :

Heat oil in a pan and add ajwain seeds followed by cumin seeds. Fry it in a low flame.

Now add coriander powder followed by chilli powder and fry without burning the masala powders.

Now add the potato pieces and mix well.

Add the required quantity of salt and little water.

Toss well, cover and cook until the potatoes get cooked.

Add garam masala powder and the chopped coriander leaves to the potato and cook until it turns dry.

Serve hot.

Serving Options :

Serve with Roti and Rice.

Gatta Curry / Rajasthani Cuisine

Ingredients :

For Gatta :

1 Cup Besan flour
2 Tbsp Oil
1/2 Tsp Kasoori Methi
3/4 Tsp Coriander seeds, crushed
2 - 3 Tbsp Yogurt
1/4 Tsp Salt

For Curry :

3 Tbsp Ghee
1/4 Tsp Hing powder
2 Dry red chillies
1 Tsp Cumin seeds
1 Cup Yogurt, beaten
1 Tbsp Kashmiri red chilli powder ( If using regular red chilli powder, reduce the quantity )
1/2 Tsp Turmeric powder
Salt to taste
1 Tbsp Kasoori Methi ( Dry fenugreek leaves )

Method :

To prepare Gatta :

Take all the ingredients given in "For Gatta" in a bowl and prepare a stiff dough by adding the required quantity of water.
Shape the prepared dough into 2 - 3 long cylinders of approximately 3 cm in diameter.
Meanwhile boil water in large pan and immerse the prepared cylindrical dough in it.
Cook it for about 10 - 15 minutes or until the gatta gets cooked.
Check whether the gatta got cooked by inserting a wooden skewer in it and if it is cooked, the skewer should come out clean.
Once done, remove from the boiling water and cool.
After it gets cooled, transfer it to

To prepare Curry :

Heat ghee in a pan and add hing powder followed by red chillies and cumin seeds.
Add beaten yogurt followed by red chilli powder and turmeric powder.
Keep stirring until the gravy thickens.
Now add the required quantity of slat and kasuri methi.
Cook on a low flame for about 10 minutes. ( Add water if necessary ).
Add the prepared gattas into the gravy and cook for another couple of minutes.
Serve hot. 

Serving Options :

Serve with hot plain Rice or Roti. 

Guava & Raw Mango Chutney / Chutney Recipe - 56 / #100chutneys

Guava & Raw Mango chutney is a no cooking flavourful chutney which pairs perfectly with fritters. Apart from fritters, my family members loved this with Dosa too. When the mild sweetness from guava, tangy taste from fresh raw mango and spiciness from green chillies combine with a fresh coriander leaves, it gives a delicious, refreshing and aromatic chutney. Adjust the quantity of green chillies according to taste bud or family's preferences. I have used only 2 tbsp of finely chopped Raw mango as it was very sour so adjust the quantity of raw mango according to the sour taste of it.

Ingredients :

1/2 Cup - 3/4 Cup Guava, Finely chopped ( I have used Thai Guava ) 

2 Tbsp Raw Mango, Finely chopped ( Adjust the quantity according to the sour taste of the mango ) 

1 - 2 Green chillies ( Adjust according to taste bud ) 

2 Tbsp Coriander leaves, Finely chopped 

Salt to taste 

Method :

Add all the ingredients in a blender and grind into fine paste by adding the required quantity of salt and water.

Transfer the prepared chutney to a bowl and serve. 

Serving Options :

Serve with Fritters and Dosa. 

Alubukhar Korma / Kashmiri Cuisine

Alubukhar Korma is a tangy and delicious Kashmiri gravy which is prepared using Lamb and Dried plums. The lamb pieces are pressure cooked along with a spices and further cooked by adding dried plums and tamarind extract. The combination of dried plums and tamarind extract gives a tangy and very mild sweet flavoured curry. This curry pairs perfectly with hot plain rice and also, can be served with Roti / Naan.

Ingredients :

1/2 kg Lamb, cut into small pieces
1/2 Cup Dried Plums
1/2 Cup Oil
1/2 Tsp Garlic paste
1 - 2 Cloves
1 inch Cinnamon stick
3 - 4 Green Elachi / Cardamom
1 1/2 Tsp Kashmiri red chilli powder
1/2 Tsp Turmeric powder
1/4 Cup Tamaring extract
Salt to taste

Method :

Wash and soak dried plums before starting the cooking process.
Heat oil in a pressure cooker and add lamb pieces followed by cloves, elachi and cinnamon stick.
Fry until it turns golden brown.
Add Kashmiri red chilli powder followed by turmeric powder and approx. 2 - 2 1/2 cups of water.
Pressure cook it for 10 - 15 minutes and switch off the flame.
Wait until the pressure gets released and add the soaked plums along with tamarind extract.
Cook until the plums get cooked and the gravy thickens.
Once done, transfer it to a bowl and serve.

Serving Options :

Serve with hot plain rice and roti.

Amaranth Leaves & Peanut Chutney / Chutney Recipe - 53 / #100chutneys

Amaranth leaves / Mulai Keerai is popularly used in south Indian cuisine in the form of Kootu, Stir fry and Sambhar. It is available in both green and red colour. In my today's recipe, I have used green Amaranth leaves along with peanuts to give a creamy and delicious chutney. This chutney pairs perfectly with a hot plain rice. Adjust the quantity of green chilli according to taste bud.

Ingredients :

1 Tbsp Oil
1/2 Tsp Cumin seeds / Jeera
2 - 3 Garlic pods
3 - 4 Green chillies, chopped ( Adjust according to taste bud )
1 Bunch Amaranth leaves / Mulai Keerai ( Approx 1 1/2 Cups Chopped leaves ) 
1/4 Cup Peanuts / Groundnuts
Salt to taste 

For Tadka :

1 Tsp Oil 
1/2 Tsp Mustard seeds
1/2 Tsp Urad dal 
A pinch of Hing powder

Method :

Heat oil in a pan and add cumin seeds followed by garlic pods and green chillies.

Add peanuts and fry it for couple of minutes.

Now add chopped leaves and saute well until the leaves get cooked.

Once done, cool and grind into fine paste by adding the required quantity of salt and water.

Transfer it to a bowl and keep aside.

For Tadka, heat oil in a small pan and add mustard seeds.

Once it starts spluttering, add urad dal along with hing powder.

Fry until the colour of dal changes and add it to the prepared chutney.

Serve.

Serving Options :

Serve it with Rice and Roti.

Pineapple & Walnut Chutney / Chutney Recipe - 51 / #100chutneys

Pineapple & Walnut chutney is a flavourful, refreshing and healthy chutney to serve with fritters. And also, this chutney can be served with Roti, dosa or as a spread for toast. The ingredients are sautéed in an oil and cooked for couple of minutes is further made into fine paste to give a lovely and tasty chutney. The flavour of pineapple gives a lovely punch to the chutney and gives a refreshing flavour. Adjust the quantity of green chilli according to taste bud or family's preferences.

Ingredients :

1 1/2 Tsp Oil 
1 Cup Pineapple, finely chopped 
3 Green chillies, chopped 
Few Mint leaves 
1/4 Tsp Cumin seeds / Jeera 
2 - 3 Walnuts 
Salt to taste 
Fresh mint leaves and finely chopped pineapple pieces to garnish

Method :

Heat oil in a pan and add add cumin seeds followed by green chillies, walnuts and mint leaves.

Saute it for half a minute and add chopped pineapple pieces.

Saute and cook it for couple of minutes in a low flame.

Once done, cool the ingredients and grind into fine paste by adding the required quantity of salt.

Transfer it to a bowl and garnish with fresh mint leaves and chopped pineapple pieces.

Serve.

Serving Options :

Serve with fritters, toast, roti and dosa.

Dried Plum & Tomato Chutney / Chutney Recipe - 49 / #100chutneys

Here comes another interesting 3 ingredients chutney using dried plums, tomato and dry red chilli. The sweetness from plum, sour taste from tomato and spicy taste from red chilli gives a beautiful blend and tasty chutney. This chutney can be served with Idly and dosa. Apart from these, this chutney can be served as a spread for sandwich, roti and momos.

Sharing few 3 ingredients chutney which I had posted earlier...

Tomato - Garlic Chutney 

Mango - Cabbage Chutney 

Gun powder Chutney 

Capsicum Chutney 

Coconut Olives Chutney 

Ingredients :

3 Dried Plum 
2 Big Tomatoes, cut into 4 pieces
3 - 4 Dry red chillies 
Salt to taste 

Method :

Add all the ingredients in a pan along with 1/2 - 1 cup water.

Close it with a lid and cook until the tomatoes and plums get cooked.

Once done, cool the ingredients and peel the skin of tomatoes.

Grind all the ingredients into fine paste by adding the required quantity of salt and transfer it to a bowl.

Serve.

Seasoning / Tadka is optional.

Serving Options :

Serve with Idly, Dosa, Sandwich or Momos.

Dried Cranberry - Coriander leaves Chutney / Chutney Recipe - 30 / #100chutneys

Dried Cranberries are made up of dehydrating the fresh ones and popularly used in muffins, breads, trail mix, salads etc. Apart from these, the sweet and sour taste in cranberries make a delicious chutney too. I have included green chillies and ginger to give a spicy taste and fresh coriander leaves to give a refreshing flavour to the chutney. All these ingredients blend so well to a give flavourful chutney. This chutney pairs perfectly with Idly, Dosa, Roti or Curd rice.

Ingredients :

1 Oil 
1/2 Cup Dried Cranberry 
1/2 Cup Coriander leaves 
3 - 4 Green chillies
Small piece of Ginger 
Salt to taste 

For Tadka :

1 Tsp Oil 
1/2 Tsp Mustard seeds
1/2 Tsp Urad dal 
A pinch of Hing powder 

Method :

Heat oil in a pan and add green chillies followed by ginger and coriander leaves.

Saute it for half a minute and add dried cranberries.

Saute it together for a minute, remove from the flame and cool the sautéed ingredients.

Grind into fine paste by adding the required quantity of salt and water.

Once done, transfer it to a bowl and keep aside.

For tadka, heat oil in a pan and add mustard seeds.

Once it starts spluttering, add urad dal and hing powder.

Fry and add it to the prepared chutney.

Garnish with coriander leaves and serve.

Serving Options :

Serve with Idly, Dosa, Roti or Curd rice.