Miscellaneous not to be missed !

Dear Ami,
I shall post the chutney recipe as well.
regards,
chithra.

Dear Sakhi, Did you get the peppercorn (whole) in masala in the Mysore masal dosai ?
Normally, we add whole peppercorn(or broken) only for rava dosa. I now have a doubt about what you are asking ? !
Also, rava kali is new to me ! Is it a sweet or savoury ? I make rawa morkali which is very tasty - do you mean that ? Please write to me.
Regards,
Chithra.

One can make numerous chutneys using permutations & combinations. I am giving very few here. I am not incuding chutneys with coconut base, since they are too many.
Coriander Chutneys

1- With fried leaves

Coriander leaves - 1 big bunch

Tomatoes - 4

Garlic - 6 pcs

Ginger - ½ inch

Coconut - ¼ cup (optional)

Llittle tamarind

Red chillies - 5

Salt

Oil – I tsp to fry the ingredients & 1 tsp to temper

Heat oil, add garlic, chillies, chopped tomatoes, coriander leaves & coconut. Fry for a minute.Cool it.Then add ginger, salt & grind to a coarse paste Season with mustard seeds.

2- With raw leaves

Coriander leaves chopped - 1 cup

Pottukadalai (fried gram) - ¼ cup

Green chillies - 2

Lime juice - 1 tsp

Salt & sugar

Grind raw all ngredients.



Curry leaves chutney

With onion & garlic

Curry leaves – 1 cup,

mustard seeds – 1 tsp,

garlic – 4 flakes,

small onions – ¼ cup,

red chillies – 3 or4

Oil - 1 tsp

salt, tamarind, little jaggery ( optional )

Heat 1 tsp oil, add mustard seeds, allow to splutter, thean add red chillies, onions & garlic. When fried, add curry leaves & fry till crisp. Cool, add tamarind, salt & jaggery & grind to chutney. This keeps for3 , 4 days in the fridge.



Without onion & garlic

1- Fry in ½ tsp oil ,

Mustard seeds - 1 tsp

Udad dhal - 2 tsp

Pepper - 1 tsp

Seasame seeds - 1 tbsp

Hing powder - ½ tsp

Grind these fried ingredients with

Fresh curry leaves - 1 cup

Tamarind paste - 2 tsp

salt & jaggery .

Temper with ½ tsp mustard seeds in ½ tsp oil.

This looks deliciously green & flavourful.

This is nice with just pepper – if you like you can fry 2.3 red chillies for grinding.

2- Red chillies 6

Garlic 12 flakes

Little tamarind

Coriander leaves ¼ cup

Curry leaves ¼ cup

salt

Grind first 3 ingredients with salt first and then add the leaves and grind.

Heat a little oil, temper ½ tsp mustard seeds and 1 tsp udad dhal – pour this on the chutney.



Garlic Chutney

Garlic pieces - ½ cup

Tomatoes - 2, small

Tamarind paste - ½ tsp

Red chilli powder - 1 tsp

Methi powder - ¼ tsp

Mustard seeds - ½ tsp

Salt & jaggery

Oil - 1 tbsp

Cut garlic in the chopper or very fine.

Put tomatoes and little tamarind also in the chopper.

Heat oil in a pan, temper mustard seeds and add garlic

Fry it to brown.

Then add the tomato paste, haldi, red chilli powder, salt and some jaggery.

Stir for sometime, add methi powder and remove.



Gonkura Chutney

Wash, clean&chop 1 bunch of gonkura leaves,dry on few sheets of newspaper.When dry, fry in 2 tbsp of oil. Heat1/2 cup oil & fry mustd seeds-3tsp,methi seeds- I tsp & about 15-20 chillies well, without the chillies turning black. When cool grind chillies, salt & 2 tbsp tam: paste. When half way through, add ¼ cup jaggery & grind .Finally add mustd seeds, methi with oil grind to blend well.Because of oil it preserves for min: 10-12 days.



Peanut Chutney

Red chillies 5

Coconut ¼ cup

little tamarid

peanuts 3 tbsp

Grind everything to a paste with salt and season with mustard.



Small onion-Tomato chutney

Lightly fry 50 gms small onions, 4 pc garlic & 3-4 red chillies.Grind with little tamarind. Chop 200gms tomatoes fine. Heat little oil, add paste, lightly fry, add tomatoes & salt. Cook till thick.



Garlic-onion chutney:

Dry roast 5-6 red chillies separately, then 1 cup small onion & 10 garlic pcs in ½ tbsp oil without discolouring garlic. Grind with 1 tsp tamarind paste & salt. Heat 1 tbsp oil, temper mustard seeds, hing & curry leaves, add paste & fry till done.



Big onion- tomato:

OnHeat oil & fry 4 big onions chopped, when transparent, add 3 chopped tomatoes & fry till done. Cool, add 1 tsp tamarind paste & grind in mixie with salt. . Heat oil temper mustard seeds, hing & curry leaves, add paste & fry till done.



Seasame seed chutney;

Dry roast 50 gms seasame seeds till they burst. In ½ tsp oil, fry 4 green chillies & 4 pcs garlic. Grind adding 1 tsp tamarind paste, salt & little jaggery.



Small onion chutney - Rose Chutney: (my children used to call it rojappoo chutney):
Grind small onions 1 cup with 4-5 red chillies & salt. Heat 2 tbsp oil, temper 1 tsp mustard seeds & fry paste till done. It looks pink & is excellant with toast.



Mint Chutney:

1: Raw chutney:

Grind together 1 cup chopped mint, ½ cup chopped coriander, one onion chopped, one green chilli, 1 tsp lime juice & salt. To give bulk, you can add ¼ cup pottukadalai.
This is very good with samosas

2: Fried mint leaves:
In 2 tsp oil fry, 2,3 red chillies, 5,6 small onions, 3,4 pieces garlic, ½” ginger, &1 cup mint leaves till they shrink. Grind with 2 tbsp pottukadalai, 1 tsp tamarind paste & salt.

Mixed with butter, it is very good for bread.

This Gujarathi dish is very similar to bisibela since it contains chappathis, dhal & vegetables. This is a meal by itself.

Tur dhal - ½ cup

Salt, haldi

Peas - ½ cup

Carrots, cut into pea-size cubes - ½ cup

Potatoes cut into the same size - ½ cup

Chopped tomatoes - 1 cup

Slit green chillies - 2-3

Curry leaves - few

Cashew chopped - 1 tbsp

Raisins - 1 tbsp

Chilli powder - 1 tsp

Dhaniya powder - 1 tsp

Tamarind paste - 1 tsp (optional)

Jaggery - lemon size

For chappathis:

Atta - ½ cup

Hing - ¼ tsp

Oil - 1 tbsp

Salt, haldi

To temper:

Oil - 3 tbsp

Cinnamon - 1”

Cloves - 3

Cardamom - 3

Mustard seeds - 1 tsp

Jeera - 1 tsp

To garnish:

Chopped coriander leaves - 2 tbsp

Lightly steam the vegetables.

Pressure cook dhal with haldi & 4 cups of water till very soft & keep aside.

Add salt,haldi,hing and 1 tsp oil to ½ cup atta, and knead well to a soft dough

Keep for 10 mts.

Roll into thin chappathis and cut into 2” by 2” pieces

In a vessel, heat oil for tempering & add spices, mustard seeds, jeera adding each when the previous one is fried.

Add cashews & raisins.

Add chopped tomatoes & green chillies.

Fry well & add curry leaves.

Now add the well mashed dhal, tamarind paste with 1 cup of water, all the masalas, jaggery & salt.

Let boil.

Add the vegetables & 2 cups of water.

When everything boils together, add the (raw) chappathi pieces.

Let everything cook on a low fire.

The consistency should not be thick, but like sambar.

Serve hot with ghee & coriander leaves sprinkled.

Variations:

Use moong dhal instead of tur dhal, omit tamarind & use only tomatoes.

Instead of vegetables raw peanuts can be added.

Tamarind can be avoided & lime juice added after removing from fire.
dhal dhokli.jpg

There are many recipes. What I give here is my favourite version which I have not changed over the years.

With seasame seeds( ellu or til seeds )

Red chillies 1 cup

Udad dhal 1 cup

Ellu 1 cup

Salt

In a kadai heat ½ tsp oil & fry red chillies till crisp.

Remove & in the same kadai fry dhal to a light brown colour.

Remove & finally roast the ellu till it splutters.

Cool all the roasted ingredients well.

Powder in a mixi with salt.

A marble size jaggery is optional.

With gram dhal:

Red chillies 1 cup

Gram dhal 1 cup (1/2 cup gram dhal + ½ cup seasame seeds is also an option)

Udad dhal 1 cup

Salt

Method is the same as above.

If ellu is added , hing can be omitted , otherwise add I tsp hing powder also , roasted lightly before powdering.

In both the above recipes, if you like it very hot increase chillies to 1 ¼ cups.

First:

Hing - ¼ tsp

Black salt - 1 tsp

Mint powder - ½ tsp

Red chilli powder - ½ tsp

Amchur - 3 tsp

White salt - 1 tsp

Ginger powder - ½ tsp

Pepper powder - ½ tsp
chat masala.jpg

Second:

Black salt - 1 tsp

Ground rock salt - 2 tsp

Roasted & ground jeera - ¾ tsp

Red chilli powder - ½ tsp

Pepper powder - ½ tsp

Amchur - ½ tsp

Third:

Powder together the following:

Slightly roasted dhaniya - 2 tbsp

Cumin seeds - 2 tbsp

Red chillies - 2 tbsp

Amchur powder - 2 tbsp

Pepper - 2 tsp

Salt - 3 ½ tbsp

Black salt - 2 tsp

Mix everything together. -

Ginger Beer:

Medium sized lemon - 4

Fresh ginger - 4”

Sugar - 2 cups

Water - 1 cup

Lemon food colour - 2 drops, liquid.

Squeeze the juice from the lemons.

Scrape & grate the ginger.

Grind in a mixie till a smooth paste is obtained.

To the ginger paste add 1 cup of water, liquidise & extract the juice completely.

Mix ginger juice & sugar in a vessel & allow to boil, stirring all the time, since the syrup will boil over – it is a better to use a big vessel.

When the syrup gets sticky, add lime juice, boil once & remove immediately.

Allow it to cool & add the food colour.

Lime – ginger Squash

Mix together:

Lime juice - 4 cups

Ginger juice - 1 cup ( grate & mince ginger, put in a cloth, gather & squeeze)

To 1 cup of above mixture, add

Water - 1 cup

Sugar - 2 cups

Heat to dissolve sugar.

If you are making 5 cups & above, add ½ tsp K M S ( a preservative) dissolved in 2 tsp boiling water.

Lemon Squash:

Lime juice - 1 cup

Sugar - 3 cups

Water - 1 cup

Salt - 1 tbsp

Heat water & sugar together on a low fire to sticky consistency.

Remove & when slightly warm add salt & juice.

Cool & bottle.

Dear Chitra ji,

Made the capsicum paneer saadam this afternoon, and like all other recipes, this one turned out awesome too! I really liked the flavor in this mixed rice...was wondering if I could use the powdered masala for any other type of rice too, like with other veggies.

The caramel payasam is my all-time favorite now! Also wanted to clarify a couple of things from you- I have jaggery at home, but I have used some jaggery from the packet for making some stuff, so can I use the remaining vellam to make sakkarai pongal and offer to God as neivedyam?
Also, could you post sakkarai pongal recipe or help me with finding it if already posted?

Thanks for being there for all of us:)

Lots of love-
Shalini

Dear Shal,
I posted the capsicum rice recipe & went to bed- morning, I see your feedback ! What more can I ask for ? Thanks a lot. I am giving various combinations for various vegetables & rices - you can interchange to your taste !
Left over vellam in a packet can be definitely used - only cooked food should not be offered after using.
Since the index is not working, I missed out on sarkarai pongal recipe - I am posting that & Pal pongal now under Desserts - please make a note.
Wishing you & family Happy Pongal,
Chithra.

Cloves - 20 gms

Pepper - 20 gms

Cinnamom - 20 gms

Jeera - 20 gms

Cardamoms - 20 gms

Dhaniya - 40 gms

Nutmeg - 1

Dry ginger - 40 gms

Dry well in sun & powder.

Fresh Instant Powder:

Cinnamon - 2 “

Cloves - 2

Bay leaf - 1

Peppercorns - 2

Jeera - ½ tsp

Dhaniya - ½ tsp
Roast dry individually on a tava & powder.