Post by harsha on Dec 20, 2003 2:38:24 GMT -5
This is the site which gives some good cooking recepie.Visit the site to find more on cooking tips and some other info on cooking.
www.chooseindia.com/recipie
Zucchini and Tomato chutney
Ingredients
• Zucchini - 1 chopped with/without the skin
• Tomato - 2 chopped
• Onion -1 chopped
• Green chillies - 4/5 cut into pieces
• Garlic - 2/3 flakes
• Curry leaves
• Mint leaves
• Salt
• Coriander leaves
• Oil - 3 tblsp
• Mustard seeds - 1/2 tsp
Method
• Heat 2 tblsp of oil and onion, fry green chillies, garlic and zucchini for a few minutes or until the zucchini is a little soft.
• Add tomato, curry leaves and mint and fry for a couple more minutes.
• Sprinkle salt according to your taste and mix it.
• After the fried mixture cools down, put it in a blender with fresh coriander leaves and grind it finely. Do not add water as both the vegetables shed water.
• Heat 1 tsp oil for seasoning and put mustard seeds. When the seeds splutter, add it to the chutney.
Spinach Chutney
Ingredients
• Bunch of Spinach leaves
• Chana dal 1 tbs.
• Urad dal 1tbs.
• Tamarind juice, paste
• Salt
• Red Chilies
• Coconut
Method
• Boil the spinach and drain the excess water, don't throw away excess of water you can use it while grinding. Roast the Chana dal, Urad dal , Red Chilies with or without oil.
• Allow it to cool, now in the grinder add this roasted mixture, boiled spinach, coconut, tamarind paste and salt, as far as adding the water while grinding is concerned you can use the drained water
Pudina Chutney
Ingredients
• 1 bunch pudina
• 1 onion
• 3 tbs. til
• Tamarind
• Salt
For Seasonings
• 2 tbs. oil
• 1/2 tbs. rai
• 1/2 tbs. jeera
• 1/2 tbs. urad dal
• 3 red chilies
• Few fresh curry leaves
Method
• Heat the oil, add onions, til, when onions are brown add pudina leaves and switch the stove.
• Grind the onions with tamarind and salt with little water.
• Heat oil add Urad dal, Rai, jeera, red chilies.
• When rai seeds pop add curry leaves and turmeric powder stir for a moment.
• Add the grinded chutney.
Serve with kichidi, rice or spread on the bread and make a sandwich
Garlic Chutney
Ingredients
• 20 cloves Fresh Garlic
• 2 teasthingys of Chilli powder
• 1/2 teasthingy of salt
• 2 teasthingys of vegetable oil
Method
• Peel and grind the garlic until it is a paste.
• Add the chilli power, salt and oil to the garlic.
• Mix again thoroughly for a thick, smooth paste
Cauliflower Chutney
Ingredients
• 1 medium sized cauliflower.
• 1 lemon
• 3 tsp red chilli powder
• 2 table sthingy cumin powder
• 2 tsp jeera powder
• 2 tsp mustard powder
• 2 tsp methi powder
• 2 tsp salt
• 2 flakes garlic
Method
• Cut florets and soak in salt water for 25 minutes, then dry them on tissue paper.
• Mix above all powders including salt and add dried florets to it.
• Take oil in skillet and heat it, when oil gets heated add mustard seeds and jeera to it.
• When it gets roasted add crushed garlic and curry leaves to it.
• Remove from the stove and pour this to florets and mix well.
• Finaly add lemon juice to it. Let it stay it for one day so that all spices and lime juice gets into it which makes chutney more tasty.
Serve with hot steamed rice.
Cabbage Chutney
Ingredients
• One whole cabbage (chopped and cleaned well)
• 1/4-1/2 cup tamarind(cleaned well)
• Green chillies(3-4) or (1/2-1 tsp) red chilli powder
• One cup of water
• 1 tsp salt
• 3-4 tsp Oil
For seasoning (optional but preferred)
• 1 tsp.oil
• 1/4 tsp. mustard seeds
• 1/4 tsp. cumin seeds
• 1 pinch asafoetida
Method
• Heat the oil in a deep bowl and fry the chopped cabbage for 10-15 min. until the color turns golden brown.
• Allow it to cool a bit.
• Add the tamarind to this along with salt, water and chopped green chillies.
• Grind all of these in a mixie or a stone grinder.
• Grind till smooth.
• Heat oil and add the seasoning ingredients. Pour it over the chutney.
• Mix gently.
Serve fresh with dosas, idlis, upma, utthapams, vadas, etc.
Khajoor Chutney
Ingredients
• 12-14 Khajoor (Dates) with the seeds removed
• Two teasthingyfuls of tamarind paste
• Jaggery - 50 gms
• Half teasthingyful Salt
• 1 teasthingyful Red Chilli Powder
• 1 tablesthingy cumin seed powder
• 1 tablesthingyful coriander seed powder
Method
• Boil the dates for 15 to 20 minutes. Don't add water in excessive quantities. Add enough water to immerse the date seeds.
• Allow them to cool, and them put them in the mixer.
• Add the tamarind paste, salt, chilli powder, Cumin seed powder, and Dhania powder.
• Grind into a fine paste, and pour it into a ceramic container. Do not use steel / metal utensils.
• Add Jaggery, and dissolve it into the mixture.
Methi Salad
Ingredients
• 1 bunch of methi leaves
• 1 carrot grated
• 1 tomato finely cut into small pieces
• 1 cucumber finely chopped
• 1 tablesthingy lemonjuice
• Pinch of hing
• 2 tablesthingy of peanut powder
• Salt to taste
Method
• Finely chop the methi leaves and add all the above ingredients.
www.chooseindia.com/recipie
Zucchini and Tomato chutney
Ingredients
• Zucchini - 1 chopped with/without the skin
• Tomato - 2 chopped
• Onion -1 chopped
• Green chillies - 4/5 cut into pieces
• Garlic - 2/3 flakes
• Curry leaves
• Mint leaves
• Salt
• Coriander leaves
• Oil - 3 tblsp
• Mustard seeds - 1/2 tsp
Method
• Heat 2 tblsp of oil and onion, fry green chillies, garlic and zucchini for a few minutes or until the zucchini is a little soft.
• Add tomato, curry leaves and mint and fry for a couple more minutes.
• Sprinkle salt according to your taste and mix it.
• After the fried mixture cools down, put it in a blender with fresh coriander leaves and grind it finely. Do not add water as both the vegetables shed water.
• Heat 1 tsp oil for seasoning and put mustard seeds. When the seeds splutter, add it to the chutney.
Spinach Chutney
Ingredients
• Bunch of Spinach leaves
• Chana dal 1 tbs.
• Urad dal 1tbs.
• Tamarind juice, paste
• Salt
• Red Chilies
• Coconut
Method
• Boil the spinach and drain the excess water, don't throw away excess of water you can use it while grinding. Roast the Chana dal, Urad dal , Red Chilies with or without oil.
• Allow it to cool, now in the grinder add this roasted mixture, boiled spinach, coconut, tamarind paste and salt, as far as adding the water while grinding is concerned you can use the drained water
Pudina Chutney
Ingredients
• 1 bunch pudina
• 1 onion
• 3 tbs. til
• Tamarind
• Salt
For Seasonings
• 2 tbs. oil
• 1/2 tbs. rai
• 1/2 tbs. jeera
• 1/2 tbs. urad dal
• 3 red chilies
• Few fresh curry leaves
Method
• Heat the oil, add onions, til, when onions are brown add pudina leaves and switch the stove.
• Grind the onions with tamarind and salt with little water.
• Heat oil add Urad dal, Rai, jeera, red chilies.
• When rai seeds pop add curry leaves and turmeric powder stir for a moment.
• Add the grinded chutney.
Serve with kichidi, rice or spread on the bread and make a sandwich
Garlic Chutney
Ingredients
• 20 cloves Fresh Garlic
• 2 teasthingys of Chilli powder
• 1/2 teasthingy of salt
• 2 teasthingys of vegetable oil
Method
• Peel and grind the garlic until it is a paste.
• Add the chilli power, salt and oil to the garlic.
• Mix again thoroughly for a thick, smooth paste
Cauliflower Chutney
Ingredients
• 1 medium sized cauliflower.
• 1 lemon
• 3 tsp red chilli powder
• 2 table sthingy cumin powder
• 2 tsp jeera powder
• 2 tsp mustard powder
• 2 tsp methi powder
• 2 tsp salt
• 2 flakes garlic
Method
• Cut florets and soak in salt water for 25 minutes, then dry them on tissue paper.
• Mix above all powders including salt and add dried florets to it.
• Take oil in skillet and heat it, when oil gets heated add mustard seeds and jeera to it.
• When it gets roasted add crushed garlic and curry leaves to it.
• Remove from the stove and pour this to florets and mix well.
• Finaly add lemon juice to it. Let it stay it for one day so that all spices and lime juice gets into it which makes chutney more tasty.
Serve with hot steamed rice.
Cabbage Chutney
Ingredients
• One whole cabbage (chopped and cleaned well)
• 1/4-1/2 cup tamarind(cleaned well)
• Green chillies(3-4) or (1/2-1 tsp) red chilli powder
• One cup of water
• 1 tsp salt
• 3-4 tsp Oil
For seasoning (optional but preferred)
• 1 tsp.oil
• 1/4 tsp. mustard seeds
• 1/4 tsp. cumin seeds
• 1 pinch asafoetida
Method
• Heat the oil in a deep bowl and fry the chopped cabbage for 10-15 min. until the color turns golden brown.
• Allow it to cool a bit.
• Add the tamarind to this along with salt, water and chopped green chillies.
• Grind all of these in a mixie or a stone grinder.
• Grind till smooth.
• Heat oil and add the seasoning ingredients. Pour it over the chutney.
• Mix gently.
Serve fresh with dosas, idlis, upma, utthapams, vadas, etc.
Khajoor Chutney
Ingredients
• 12-14 Khajoor (Dates) with the seeds removed
• Two teasthingyfuls of tamarind paste
• Jaggery - 50 gms
• Half teasthingyful Salt
• 1 teasthingyful Red Chilli Powder
• 1 tablesthingy cumin seed powder
• 1 tablesthingyful coriander seed powder
Method
• Boil the dates for 15 to 20 minutes. Don't add water in excessive quantities. Add enough water to immerse the date seeds.
• Allow them to cool, and them put them in the mixer.
• Add the tamarind paste, salt, chilli powder, Cumin seed powder, and Dhania powder.
• Grind into a fine paste, and pour it into a ceramic container. Do not use steel / metal utensils.
• Add Jaggery, and dissolve it into the mixture.
Methi Salad
Ingredients
• 1 bunch of methi leaves
• 1 carrot grated
• 1 tomato finely cut into small pieces
• 1 cucumber finely chopped
• 1 tablesthingy lemonjuice
• Pinch of hing
• 2 tablesthingy of peanut powder
• Salt to taste
Method
• Finely chop the methi leaves and add all the above ingredients.