“Look at all the life in this," she said. "Every pip could become a tree, and every tree could bear another hundred fruits and every fruit could bear another hundred trees. And so on to infinity."I picked the picks from my tongue with my fingers."Just imagine," she said. "If every seed grew, there'd be no room in the world for anything but pomegranate trees.” ― David Almond, skellig

Pomegranate or ''Punica granactum''  This is categorised as a berry actually!! This fruit when opened you would be amazed to see ruby red pearl-like seeds.   This ruby red jewel is used for medicinal purposes, the fruit is beautifully encased with sometimes pale pink or ruby red seeds held in place by bitter tasting ( I don't think it's too bitter) creamy yellow membrane.

Chutney or Chatney or Chatni is a kind of sauce which is very popular in India.  India has a diversified cuisine as you all know, each region/state has its own variation.  I am talking about the south Indian cuisine right now.  Chutney is an essential part of south Indian cuisine, There are two types of chutneys.  In south India, people use chutney as an accompaniment in their every day Breakfast Recipes with Dosa, Idli, Upma, Rotti, Puris etc.., In Tamilnadu, Chutney is made with lentils and is called Thogayal or Thuvayal this is usually eaten with rice and is served in a combo with different recipes. I could give you a combo try it out and you will love it venthya kuzhambu, Keerai Masiyal and any kind of Thogayal.  Thogayal is made with different ingredients and veggies I have a few on my site you can try it out.

In the western side of the Globe, people make chutneys with fruits, veggies and is usually made with Vinegar and Brown sugar for a longer shelf life.  They also use them as an accompaniment with their main dishes and also to go with their sandwiches.

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Pomogranate Chutney

This pomegranate chutney is spicy and tangy it very delicious.

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 3

Ingredients

• 1 Cup Pomegranate seeds
• 1/2 cup Pith (skin between the seeds)
• 3 Green chillies
• 1/2" ginger
• 1/3 cup Chutney / Dhaira Dal
• 1/2 cup Loosely packed coconut
• 7 sprigs coriander leaves
• 1/2 tsp salt

Seasoning

• 2 tsp oil
• 1/2 tsp mustard seeds
• 1 sprig curry leaves

Instructions

• Take pomegranates (depending on the size) as I have said I have used 1 cup of pomegranate seeds. I have removed the skin around the seeds, wash the skin and keep it aside. In a wok heat, a tsp of oil add green chillies and chopped ginger and then washed and kept skin of the pomegranate and cook it for a few minutes. Add chopped coriander stalks and leaves and fry for a minute.
  
• Once done with the frying switch off the stove. Once cool Grind all of them with pomegrante seeds, coconut, chutney Dal and salt with a flake of tamarind. Use water as required to make it into chutney consistency.

The post Pomegranate Chutney - Indian chutney recipes appeared first on My Veg Fare.

I have been getting worried I am going to miss my postings for the few groups I have joined, I already missed one last month, I was not too happy about it, still I am planning to make it. But did not want to miss any more.  So, here I am with this post, I have no time to write as I always do, when Kalyani announced Magic Mingle # 9,  The Magical Ingredients were Pumpkin and Red Chillies,  I had a few ideas on what to do.., I started with this one, I had made Sponge Dosa mum made Aloo Palya ( Aloo dry curry) and we planned to make chutney to go with it, that was when I decided I was going to make pumpkin chutney.
It turned really delicious, the best part my younger girl who doesn't like chutney at all said it was really tasty!!
Here is how I made it.

PUMPKIN AND FRESH RED CHILLI CHUTNEY

INGREDIENTS:
1 ( 125 gms) Cup chopped pumpkin / Squash
1 small onion
2 tsp Oil
1/2 tsp Mustard seeds
2  Red chillies
Fist full of Channa dal
1/4 cup grated fresh coconut
10 to 12 twigs of Coriander Leaves

SEASONING:
2 tsp Oil
1 tsp Mustard seeds
2 Dried Red Chillies
4 to 5 Curry Leaves

METHOD:
In a Pan add 2 tsp of Oil in a medium flame, when hot add mustard seeds, when they splutter add channa dal and fry until it changes colour, then add Fresh Red Chillies and chopped Onion fry until they are transparent, then add chopped Pumpkin / Squash and fry, bring the flame to a low flame, close a lid and cook pumpkin until nice and soft, do not add any water.
Stir it now and then so they don't get stuck to the pan.
switch of the stove, remove it on to a plate from the pan, allow it to cool then, grind it into a smooth paste adding required amount of salt and a pinch of Asafoetida.
Take a little tadka pan or any little pan, heat oil add mustard seeds once they splutter add dried Red Chillies and curry leaves saute a 30 seconds :)), switch of the stove and add it to the chutney.
Serve it with any Tiffin varities or mix it even with Rice and Enjoy...

 I served it with super soft Sponge Dosa ( will post it soon!!) with Amma's Aloo curry and Pumpkin chutney Looks so gorgeous right ?, I was talking about the whole plate, chutney has a lovely colour and tasted so delicious, Amma's Aloo curry was superb and the Dosa was so perfect with it.

The post Pumpkin & Fresh Red Chilli Chutney appeared first on My Veg Fare.

Here is how it goes...

LIME / LEMON PEEL AND PARUPPU THOGAYAL/CHUTNEY
INGREDIENTS:
2 Lime/Lemon Peel
1/3 Cup Thuvar Dal
1/4 Cup Channa Dal
2 tbsp Urad Dal
1/2 tsp Black Pepper corns
7 Stalks of Coriander leaves
10 Red Chilies (Byadgi)
A Pinch of Hing
1 and 1/2 tsp Salt
1/4 Cup Coconut (lightly pressed- may be around 75 to 100 grams)
1 tsp of oil

METHOD:
Squeeze the juice out of the Lime/Lemon and Turn the Lime/Lemon peel out, take away all the pith as shown in the picture above, Once done, chop them into bits as shown above.
In a bowl take 1cup of water and keep it low flame, and cook these peels in it, with a lid covered, so it cooks quickly. (Just keep a watch on it, so that the water doesn't completely evaporate if required add an other 1/4 to 1/2 cup of water)
Once it is completely cooked, Drain any left over water, do not throw away this water can be used when grinding Thogayal, If you do not want it too tangy then you can throw away the water.
In a pan take a tsp of oil and saute rest of the Ingredients all the dals first with the chilies, you can roast them separately or together, just ensure that all of them change colour to golden brown then add the chopped coriander leaves and fry them too until they wilt away without loosing colour.
Again in the same pan fry these peels until a tad bit dry with a tsp of oil and keep aside.
If you want you can give a 2 minute light roast of coconut and keep aside.

Now when all the Ingredients are cool...
First of all grind the dals and salt into a coarse powder, then add the peels and grind again, just to ensure that all of them are properly blended together, then at last add coconut and grind once and then add water around 1/4 cup to 1/2 according to the consistency you like to use.

Now you can serve this with Rice, rottis, chapatis, Dosas or Idlis, Thogayals are usually served with vetta Kozhambu and also goes well with Rasam..
Hope you all like it.., Do tell me if you have tried any other version other than authentic ones...

Check out my other blogger friends who are doing this BM#15 with me...
Dear friends I will check all your posts ASAP.., as I am unable to sit on the laptop for a long time because of severe shoulder pain, please do bear with me..

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#15

The post Paruppu and Lime / Lemon Peel Thogayal / Chutney appeared first on My Veg Fare.

100 gms soft dates (around 12 to 13 )

20 gms Tamarind

10 gms Dry grapes

25 gms Jaggery

1 tbsp Coriander seeds

1 tsp Cumin seeds

20 gms (around 10 stalks) Fresh coriander leaves

20 gms (1/2 cup loosely packed) Mint leaves

2 Green Chillies

1 tsp Chat Masala (optional)

1 tsp Chilli powder (optional)

1 tsp of Salt

2 Cups water or 1 and 1/2 Cup Water**

METHOD:

First of all soak Soft dates and dry grapes in hot water using 1/2 cup of water, for at least 1/2 and hour to 45 minutes.

Next soak Tamarind and Jaggery  in 1/2 cup of water

Then in a dry wok roast coriander and cumin seeds and remove it on to a plate

Then roast Green chillies for a minute, then add coriander leaves and Mint leaves and dry roast for a minute and remove them  on to a plate.

Grind roasted coriander and cumin seeds into a fine powder.

Grind Coriander leaves, Mint leaves and Green chillies into a fine paste, using a tbsp of water at a time, into a fine paste.

Once they are soaked well enough, Drain the water on to a cup, do not throw the water, grind the dates and grapes into a smooth paste, Mix this paste into the drained water and filter it into a bowl, so if there are any impurities they will get filtered.

Next squeeze the tamarind and Jaggery well enough and filter this water also into a bowl, so if there are any impurities they will get filtered.

Mix both the filtered Juices into a bowl with  the rested of the Ingredients, Green paste, powders and salt and allow it to boil.

You might need an extra half cup of water when doing all this process.

Start boiling the Juices it starts thickening so keep on stirring so you don't want to end up with lumps.

Taste and increase or decrease the masala powders to your taste.

MY TIPS:

**I have indicated these stars to tell you...

If you are planning to make it into a sauce for any chats use 2 cups of water. But, if you are planning to use it in Breads like a chutney use 1 and 1/2 cup of water.  It becomes much thicker or  you can still reduce the water quantity and make it much more thicker but be careful stir continuously as it thickens and becomes more like a paste and you can apply for sandwiches. 

The post Sweet and Sour Chat Masala Sauce appeared first on My Veg Fare.

MANGO - RED PEPPER CHUTNEY

INGREDIENTS:
1/2 Cup Grated sour Mango
1 Big Red Pepper
1/4 Cup of chopped Coriander leaves (6 to 7 Sprigs)
1 sprig of Curry leaves
1 flake of Tamarind
3 tbsp of Channa dal
3 tbsp of Urad dal
2 tbsp of grated fresh coconut
1/4 tsp of Fenugreek seeds
1/4tsp of Mustard seeds
1/4 tsp of Coriander seeds
Salt as required

Seasoning:
1 tsp Mustard seeds,
1 tsp Oil
few curry leaves
a pinch of Hing/Asafoetida

METHOD:
First of all peel the skin and grate the Mango and keep it aside
Then Roast the peppers on a stove top, until the skin is blistered, peel of the skin and keep it aside.
Take a wok heat a tsp of oil, add the Dals, Tamarind and chillies and fry for few minutes until they change colour, then add the grated coconut and the washed and chopped curry leaves and coriander leaves and fry until they wilt and coconut turns golden in colour, take them out and keep it aside.
In the same wok heat a 1 or 2 tbsp of oil, add  1/4 tsp of Fenugreek seeds, coriander seeds and mustard seeds and fry until all of them change colour, (let the fenugreek become really golden brown, do not fry it till too dark) and then add the  grated Mango and fry for a minute or two just that it softens up.
Mix all the ingredients together with required amount of salt, then grind it into a coarse paste then season it with the seasonings underneath that heading and serve it with Dosa or Idli or however you wish to use it.

with this chutney I would like to send all these chutney's to Jagruti's Complete my Thali event.

Paruppu Thuvaiyal/Dal Chutney

Green Chutney

Ridge Gourd and coriander Chutney

Apple Thuviyal/Chutney

Carrot, Tomato and Peanuts Chutney

Apple Chutney

Ridge Gourd Chutney

Brinjal /Kathrika Thuviyal

Onion Chutney

Vegetable - Peel chutney

c u soon with some more posts.., take care , bye...

The post Mango - Red Pepper Chutney appeared first on My Veg Fare.

GOLGOPPAS

 

The post Golgoppas for the Indian Cooking challenge - May 2010 appeared first on My Veg Fare.

ARAICHA PAVAKKAI KUZHAMBU, RIDGE GOURD and CORIANDER CHUTNEY

Ingredients:

• 300 gms Frozen Bitter gourd rounds or you can use fresh 3-4 medium sized bitter gourds cut into rounds as she says in her recipes.
• 1/2 Onion chopped roughly
• 3-4 pods of garlic (optional)
• 2 tbsp Jaggery (or as per taste)
• 1 red chilly split in half and seeds removed
• 1/2 cup of tamarind pulp
• seasoning (1 tsp of mustard, cumin, methi, & 1 sprig of curry leaves)

PASTE:

• 1/2 cup pearl onion or 1 medium size red onion chopped roughly
• 2 tbsp corriander seeds
• 2 tsp cumin seeds
• 1 tsp pepper
• 2/3 red chillies fry the above in a little bit of oil and blend to a smooth paste
• Optional 3 tbsp of grated coconut ground to a paste or 2 tbsp of pottukadalai (dalia) powdered or 6-8 almonds powdered ( I used pottukadalai 1 & 1/2 tbsp)

METHOD:

1. In a pan heat oil and add the seasonings followed by the red chillies.
2. Add Onion and fry till translucent. add the garlic and fry a little bit.
3. Add the bitter gourd pieces and fry till they turn soft, alternately bitter gourd pieces can be fried separately with a little oil and added here.
4. Add the ground mixture and salt and mix well and when it is boiling add the tamarind pulp close the lid and cook for 6-8 minutes
5. Add the jaggery and the optional coconut paste mixture and remove from the heat in 2-3 minutes.

Eat with hot rice and a dollop of ghee or a tsp of oil and enjoy it as we did.

RIDGE GOURD &CORIANDER CHUTNEY
Ingredients

• Ridge Gourd peeled, deseeded and cubed
• 1/4 Onion chopped
• handful coriander leaves
• 1/2 tbsp coriander seeds
• 2 Red chilies
• 1/2 tbsp Channa dal
• 2 tbsp grated coconut
• a small piece of tamarind
  salt to taste

METHOD

1. In a pan heat oil, roast the dal, coriander seeds and red chilies and set aside
2. Now add the onions and saute till translucent
3. add the ridge gourd and saute till cooked 1/2 a cup of water in (here I used the whole ridge gourd as I make chutney with the peel which I have already posted I did not waste anything from the vegetable so i cubed ridge gourd and cooked them in a small pan in a low flame and used it to grind the chutney and followed all the other steps
4. add the coriander leaves and saute for a second or two
5. Add the coconut, salt and cook for a couple more minutes till everything comes into one big mass.
6. Turn off heat, cool and blend.

This was very good, and we used it for 2 days as I had put an extra chillies which made the chutney quite hot !!
BEANS PORIYAL
I had some frozen beans which I decided to use as already said because of my kids and try to pasify them with a dry curry I thought I could push this pavakka dish in their plate, and it really worked out !!
Ingredients:

• 300 gms frozen beans chopped ( or substitute them with fresh ones)
• 2 tbsp of Rapseed oil
• 1 tsp of mustard seeds
• 1 tbsp of channa dal
• 1 tbsp of urad dal
• 1 sprig of curry leaves
• a pinch of asafoetida
• 1 or 2 tbsp of green paste (see note)
• salt to taste
• 2 to 3 tbsp of fresh grated coconut

METHOD

1. Heat oil in a wok, add mustard seeds, and dals and add the chopped beans with sprig of curry leaves and saute them
2. Once they are cooked add required quantity of salt and mix well and close the lid.
3. After 2 or 3 minutes add the green paste and mix well and saute them for another 10 minutes until they blend and the masala is absorbed by the beans .
4. Then add 2 to 3 tbsp of fresh grated coconut mix well leave for 3 minutes and serve.

NOTE: The Green paste is which I always have with me I use this in sandwiches and for making bhel and use it with my fresh grated salads sometimes. This is made with green chillies, coriander leaves, mint leaves & curry leaves. check my post on this.
I am sending this to RCI-Konganadu cuisine to Priya's easy and tasty recipes blog who is hosting this event.

The post classic Araicha pavakkai kuzhambu, Ridge Gourd & corainder chutney with Beans poriyal for RCI-Kongunaadu Cuisine appeared first on My Veg Fare.

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Crispy Mysore Masala Dosa with different kind of Chutneys and Potato curry

This is such a versatile dosa recipe, you can make it thin like a plain dosa, or like a uttapam,tastes delicious.

Course South Indian Breakfast

Cuisine Indian

Author Jayasri

Ingredients

• INGREDIENTS FOR MASALA DOSA
• 4 cups of Ordinary Rice
• 1 cup of Kusbalakki White Easy cook rice
• 1 heaped cup of Urad dal/Black Gram dal
• 2 tbsp of Green Gram
• 2 tbsp of Fenugreek Seeds
• 2 tbsp of Chenna dal
• INGREDIENTS FOR POTATO CURRY:
• 1/4 Kg Potatoes
• 1/4 Kg or little less Onions
• 4 to 5 Green chillies
• 1 tbsp of channa dal
• 1 tbsp of Urad/Black gram Dal
• 1 tsp Mustard seeds
• 1 tsp of turmeric powderNumbered List
• 1 sprig of curry leaves
• 4 to 5 sprigs of coriander leaves
• 3 to 4 tbsp of oil
• INGREDIENTS FOR RED CHUTNEY
• 5-5 Guntur-Badgi Red chillies
• 1 tsp jeera
• 3 to 4 flakes of Tamarind
• little jaggery
• 1 big onion
• 2 to 3 pods Garlic optional
• salt to taste
• INGREDIENTS FOR GARLIC CHUTNEY POWDER
• 1/2 cup of Garlic peeled
• 1/2 cup of dry coconut or copra
• 5 to 6 flakes of Tamarind or gooseberry size
• 1/2 tsp of Ghee
• 6 to 7 Red chillies
• little jaggery
• salt to taste
• INGREDIENTS FOR COCONUT CHUTNEY
• 1 or 1/2 coconut
• 2 to 3 tbsp of Chutney Dal/Hurigadale/Pottukadalai
• Tamarind Gooseberry sized
• 5-6 Green chillies
• 2 to 3 sprigs of coriander leaves
• a pinch of asafoetida
• salt to taste
• 1/4 tsp sugar

Instructions

• METHOD FOR DOSA BATTER:
• Wash thoroughly and Soak all the above said ingredients in one vessel and Urad dal in a different vessel for 5 to 6 hours. Grind them separately into a nice paste in Grinder or mixer.
• METHOD FOR POTATO CURRY
• Wash and cook the potatoes in the pressure cooker from 2 to 3 whistles depending on the potato you are using, and allow it to cool
• Meanwhile, Chop onions finely, cut green chillies. wash and chop curry leaves and coriander leaves, keep them aside.
• Next peel the skin of the potatoes, and mash them slightly so they break into pieces.
• Take a wok, heat oil, add mustard seeds, when they start spluttering, add chopped green chillies and fry until they turn colour,
• Then add all the dhals and fry them until they change colour, add Turmeric,Then add onions and fry them until they are transparent.
• Now add the curry leaves mix once and then add the mashed potato, and sprinkle desired quantity of salt, mix well , sprinkle little water and close the lid for few minutes, allowing the potatoes to absorb all the spices into them.
• sprinkle chopped fresh coriander leaves mix well and now they are ready to serve.
• METHOD FOR RED CHUTNEY:
• Soak chillies and tamarind in water
• fry onion to transparent
• mix all the above said ingredients and grind it into a smooth paste.
• Make it little watery so that you can pour it on the Dosa, on the circles created when spreading it.
• METHOD FOR GARLIC CHUTNEY POWDER
• Peel and keep the Garlic pods.
• Heat Ghee in the pan roast the garlic pods nicely
• Then add dry coconut and Tamarind and just roast them to just warm up
• Take out and keep them aside, In the same pan add a bit of oil and fry the chillies.
• Then mix all the ingredients together and grind it into a coarse powder (chutney pudi consistency)
• Use this just like the Red chutney and sprinkle on the dosa, Then keep the potato curry and fold.
• NOTE: This Garlic powder is good for Baananthis/ Post partum
• METHOD FOR COCONUT CHUTNEY
• Slightly warm up the gooseberry sized tamarind directly on the stove holding with the help of Tongs (I got this thing from some cookery show I think it says the bad qualities of Tamarind gets diminished of doing so!)
• Then Grind grated coconut, tamarind, salt, asafoetida, sugar and coriander leaves in a mixie to a nice paste.
• Give a seasoning with a tsp of oil and 1 tsp of mustard seeds to the ground paste and now it is ready to serve.

Notes

If you are Grinding in a Grinder then I like to share somethings which I feel is important, grind Rice and other ingredients except Urad dal for 1/2 an hour to 45 minutes to a smooth paste consistency (pancake batter). Leave the gadget for 10 to 15 minutes to cool down as the motor gets heated up in the process, then grind the next batch. You don't want your gadget to spoil.
If you are using your Mixer grind little by little giving time to cool down as it heats up very quickly, If the batter gets heated up Dosa or Idlies don't turn out very well. Add water little by little and grind it you can even use the pulse setting in it.
Leave them until they ferment, may be in warm places they may ferment very soon within overnight but cold places like here you need to keep them in a warm place and allow it to ferment for 12 to 15 hours ( Check Notes)
Once they ferment add salt, mix well and it is now ready to make Dosas in the usual way (Check Notes).
Some of the Restaurants use Garlic powder as an alternative to Red chutney and above is the Recipe for garlic powder This Garlic powder is good for Baananthis/ Post partum (that is ladies who have just given birth to babies) Women who have gone through this process after the birth of a baby they give different type of foods, which helps the mothers to get their immunity and strength back to normal for all the trouble they have taken to bring a new life on to the earth!.
When you roast dosa on tawa using ghee instead of oil it gives a special aroma and gives a good colour as well. Applying butter on the dosa or before serving put some butter on top of the dosa and serve.

Cut a small onion horizontally rub on the tawa or pancake girdle before you spread the dosa, This will help you lifting the dosa more easily. Always cook in a medium heat this will keep the temperature same and tawa will not get heated up. After making 4 to 5 Dosas sprinkle some water on the tawa which will cool down the tawa and maintains the tawa well.
Here as it is cold during winter fermentation takes longer time, you can keep the batter in oven - electric ovens have light you can switch it on and leave Or keep next to Heater Or in Boiler room where it will be very warm.
Dosa batter will be thicker in consistency, Every time you plan to make Dosa take as much batter as you need add water to bring it to pancake consistency and make Dosas with it.
Serve it with Dry Potato Curry and coconut chutney and Onion Sambhar.
For MASALA DOSAS You need to make Red Chutney which is poured over on the last round of the dosa, with nice bit of oil , keep the potato curry in the middle and fold it in two's or triangles or cones or any way you like in the restaurants and is served with chutney and sambhar. Oh! just thinking of Masala Dosa reminds me of Vidyarthi Bhavan in Gandhi Bazaar he generously puts a dollop of Benne or Butter on top of it before serving. It is heavenly and the whole area is filled with the Dosa smell..... and makes you hungry!

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