Horsegram - Sweet Corn Chutney / Chutney Recipe - 4 #100chutneys

Everyone must be familiar with a super food "Horse gram" which is popular for weight loss. It is high in protein, calcium and iron. In addition, consuming horse gram produces heat in our body to keep us warm during winter days. Many varieties of recipes can be prepared using this amazing ingredient like curries, pulao, kuzhambu, chutney etc. In my today's recipe, I have used this along with sweet corn kernels to prepare a delicious and tasty chutney. This chutney is a huge hit among my family members especially the one in my home who hates horse gram loved this chutney a lot. What else can I expect more than the satisfaction of serving a healthy meal to my loved ones. This chutney goes perfect with Idli or Dosa. Fresh red chillies are used in this recipe but dried ones can also be used, if fresh ones are not available. Adjust the quantity of chilies according to taste bud.

Few recipes using Horse gram...

Horsegram & Rajma Paratha 

Spinach Horse gram Pithale 

Horse gram & Oats Murugai Keerai Adai 

Horse gram Soup 

Horse gram Masala Brown Rice 

Horse gram Mini Idly 

Horse gram - Spring Onion leaves Paratha 

Ingredients :

2 Tsp Oil
1/4 Cup Horse gram / Kollu 
1/4 Cup Sweet corn kernels
3  Fresh red chillies ( dry red chillies can also be used )
1 Tomato, chopped
Small piece of Ginger
Salt to taste

For Tadka :

1 Oil
1/2 Tsp Mustard seeds
A sprig of Curry leaf
A pinch of Hing powder

Method :

Dry roast horse gram in a low flame and keep aside.

Heat oil in a pan and add red chillies followed by tomato, ginger piece and sweet corn.

Saute it for couple of minutes and remove from the flame.

Cool the mixture completely.

Once done, first grind the horse gram into powder and add the remaining sautéed mixture along with the required amount of salt and water.

Grind into fine paste and transfer it to a bowl.

Heat oil in a small pan and add mustard seeds.

Once it starts spluttering, add curry leaves followed by hing powder. ( Urad dal can also be included for tadka ).

Add tadka to the prepared chutney and serve.

Serving Options :

Serve with Idly or Dosa.

Spinach - Green chillies Chutney / Chutney Recipe 3 / #100chutneyrecipes

If you love spicy food, then try this tasty chutney which goes perfect with hot plain rice. The green chillies and spinach leaves are sautéed along with the remaining ingredients and made into paste. Gingelly oil is used in this recipe to reduce the heat of chillies but alternatively, any cooking oil can also be used. Tadka / Tempering is optional for this chutney. Adjust the quantity of green chillies according to taste bud.

Ingredients :

2 - 3 Tbsp Oil ( Preferably Gingelly Oil ) 
1 Tsp Cumin seeds / Jeera
4 - 5 Garlic pods
1 Tsp Sesame seeds / Til
1 Cup Spinach leaves
3 Tbsp Coriander leaves 
8 - 10 Green chillies ( Adjust according to taste bud ) 
1/4 Tsp Turmeric powder
Salt to taste

Method :

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

Saute it for a minute and add spinach leaves followed by turmeric powder and coriander leaves.

Saute, cover the pan with a lid and cook it for 3 - 4 minutes in a low flame.

Once done, cool the spinach - green chillies mixture an grind it into paste by adding the required amount of salt. ( little coarsely ).

Mortar and pestle can also be used to grind it little coarsely instead of blender.

Transfer the prepared chutney to a bowl and serve.

Serving Options :

Serve with hot plain rice.

Lauki Peel - Chickpeas Chutney / Chutney Recipe - 2 / #100chutneys

After Roasted Bell Pepper - Walnut Chutney, here comes an another interesting healthy chutney prepared using Chickpeas and Lauki peel. Lauki is known as Bottle gourd in English and Surakai in Tamil. It is also considered as one of the healthiest vegetable and keeps our body hydrated as the water content is high. Usually in most of the houses, the peel of Lauki is discarded instead delicious chutneys can be prepared using it. Check out my old Lauki Chutney post which is different from today's recipe. In my today's recipe, I have used cooked chickpeas to make the chutney more healthier. Since chickpeas are high in protein and fiber, it is always good to include in our regular menu. If you bored of using chickpeas in curry or pulao, try this simple and tasty chutney which goes perfect with hot rice. Adjust the quantity of green chillies according to the taste bud.

Ingredients :

1 1/2 Tsp Oil 
1/2 Cup Lauki Peel / Surakai Thol, chopped
1/4 - 1/2 Cup Cooked Chickpeas / Kondakadalai 
5 - 6 Green chillies ( Adjust according to taste bud ) 
1 Tsp Cumin seeds / Jeera 
3 - 4 Garlic pods 
Small piece of ginger
3 Tbsp Coriander leaves 
Salt to taste

Method :

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

Saute it for a minute and add coriander leaves along with boiled chickpeas.

Saute it together for couple of minutes in a low flame.

Once done, remove from the pan and cool the mixture.

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

The consistency of the chutney should not be watery as it is served with rice.

Transfer to a bowl and garnish with coriander leaves.

Serving Options :

Serve with hot rice. 

Roasted Bell Pepper - Walnut Chutney / Chutney Recipe - 1 / #100chutneys

Chutneys are the important part of South Indian meal to serve with Idly, Dosa or Rice. There are wide varieties of chutneys available depends upon the food we serve. Chutneys are not always the same in my house and I love to play with the ingredients to prepare an unique, healthy and interesting chutney to make my family member's tummy happy. This is also one of a trick to include veggies and nutritious ingredients into the meal without children's knowledge especially picky eaters. And in my house, I have to include my grown one too in this list ;)

And yeah, coming to the important part....

I am very excited to start my next 100days project after completing my #100dietrecipes in 2015 - 2016. Last couple of years, I had lots of break in blogging and now with the great motivation of my husband, starting a second series of 100days project and its going to be only CHUTNEYS. I am sure that this chutney series helps most of them to break their monotonous way of preparing chutney. Though I had already posted more than 50 chutneys in my blog, the next 100 recipes will be unique with a different combination of ingredients and yeah, of course healthy. I hope to receive the same love and encouragement from my readers as I got for #100dietrecipes project.

Click HERE to view chutney recipes which I had posted earlier.

My first chutney post is using Walnuts. Walnuts has lots of health benefits but the mild bitterly taste makes the children to run away from this nutritious nut. To avoid such scenario, I include walnuts in my regular cooking like pulao, curry, chutney etc.

Few recipes using Walnuts...

Chicken & Walnut in Spinach Gravy 

Carrot Walnut Smoothie using Caramelised Walnuts 

Mint & Walnut Pesto Sandwich 

Roasted Bellpepper Walnut Chutney is a tasty and healthy chutney which goes delicious with Curd rice, Idly or Dosa. The same recipe can also be used as a spread for Sandwich or Roti. The Bellpepper / Capsicum is roasted on a direct flame and then prepared into yummy chutney by adding the remaining ingredients. Tempering / Tadka is optional.

Here comes the recipe...

Ingredients :

2 Tsp Oil
2 Bell Pepper / Capsicum
6 - 7 Walnuts
8 Green chillies ( adjust according to taste bud ) 
Few Mint Leaves
Small piece of Ginger 
Small piece of Tamarind piece
Salt to taste

Method :

Wash the bell pepper and brush oil all over the skin of it.

Place the bell pepper on direct flame and roast it evenly.

Once done, wash the bell pepper and remove the roasted black skin.

Now chop the roasted bell pepper and keep aside.

Heat oil in the pan and add green chillies followed by walnuts, ginger, mint leaves, tamarind piece and
chopped roasted bell pepper.

Saute them for a minute and remove from the flame.

Cool the ingredients and grind into fine paste by adding the required amount of salt.

Transfer it to a bowl and serve.

Optional :

Heat 1 Tsp oil in a small pan and add 1/2 Tsp mustard seeds.

Once its starts spluttering, add 1 Sprig of curry leaf and a pinch of hing powder.

Add tempering to the prepared chutney and serve.

Serving Options :

Serve with Curd rice,  Idli or Dosa.

Egg Kuzhipaniyaram Masala Bhaat / Egg Appe Masala Bhaat ( No Tomato Recipe )

                                                          Happy Weekend Friends :)

One pot recipes are always my family's favourite meal than the regular menu like kuzhambu, sambhar etc. Today's recipe is also an one pot flavourful rice prepared using freshly ground masala and eggs. Since eggs play a major role in my pantry, I love including it in our menu in a different way. In this recipe, I had prepared eggs in the form of Appe / Kuzhipaniyaram and cooked along with rice and masala. Trust me ! The taste will be really delicious since the juice of freshly ground masala gets into the eggs. Boiled eggs can also be used but adding in this kuzhipaniyaram form will sure enhance the taste of eggs. Adjust the quantity of red chillies and green chillies according to taste bud. This rice goes perfect with onion raita or any varieties of raita.

The same recipe can also be prepared in the form of regular omelette instead of kuzhipaniyaram.  Check out my Egg Omelette pulao for the reference.

Ingredients :

For Masala Powder :

1 1/2 Tbsp Coriander seeds
5 - 6 Red chillies ( adjust according to taste bud ) 
1 Tsp Black pepper corns
1 Tsp Jeera / Cumin seeds 
2 Cloves 
1/2 inch Cinnamon stick 
3 Tbsp Coconut, grated 

For Masala Bhaat :

2 - 3 Tbsp Oil / Ghee 
1 Tsp Cumin seeds
1 1/2 Tsp Ginger garlic paste
Few Mint leaves  
1 1/2 Cup Rice 
2 Onions, finely chopped 
3 Green chillies, sliced ( adjust according to taste bud ) 
1/2 Tsp Turmeric powder 
3 Cups Water 
Salt to taste 
4 Eggs

Method :

Before starting the cooking process, wash the rice and soak it in water.

Dry roast the ingredients given in "For Masala Powder" and grind into fine powder. Keep aside.

Beat 4 eggs by adding little salt and prepare kuzhipaniyaram omelette using Kuzhipaniyaram / Appe pan.

Once done, keep aside and start the cooking process for masala bhaat.

Heat oil / ghee in a thick bottomed pan or cooker and add cumin seeds followed by mint leaves, green chillies and ginger - garlic paste.

Saute till the raw smell of ginger - garlic paste goes off and add chopped onions.

Saute till the colour of onions changes into light brown colour.

Now add the prepared egg kuzhipaniyaram along with turmeric powder, chilli powder and ground masala powder ( add little water if the masala is very dry ).

Mix well, cover and cook it for 2 - 3 minutes in a low flame.

Meanwhile, drain the water from rice and add it to the masala. Mix gently without breaking the rice.

Add the required amount of salt along with the measured water.

Cover the pan with alumnium foil and close it with a lid.

Simmer the flame and cook until the rice is cooked.

Rest the masala bhaat for at least 10 minutes before serving.

Garnish with coriander leaves or mint leaves along with a little ghee for the flavour.

Serve hot.

Serving Options :

Serve hot with onion raita or any varieties of raita.