Bengal gram dal flour

Ingredeints:
Bengal gram dal - 4 tsp
Salt - 1 tsp
Green chilli - 2
Curry leaves, coriander
Oil - 1tsp
mustard, Jheera - 1tsp
Asofoteda - 1/4 tsp
Method:
Soak bengal gram dal in water overnight. Drain water completely and grind to make fine paste. Add salt, curry leaves, corainder, green chilli along with dal while grinding to make fine paste. If desired add 2 tsp of curd. Otherwise sqeeze lime to get sour taste. Take pan and heat oil, add mustard, jheera, asofetada. Mix oil to dal paste.
Duration: 10 mins.
It serves 5 people. It is eat like chutney with roti or rice.

Uddin Hittu (Urad dal or Urad gram) flour

Ingredeints:

Urad Dal flour - 2 tsp
Oil - 1 tsp
Salt - 1/2 tsp
Sour Curd - 1 cup
Salt chilli or red dried chilli - 1 to 2

Method:

Mix urad dal and curd and stir properly to make fine liquid paste. Add salt to it. Take oil in pan and heat. Add chillis to heated oil and fry till colour changes to dark. Then add mustard, curry leaves and jheera if desired. Now uddin hittu is ready to serve.

Duration: 5 mins
It can be eat along with rice. When soemone is in hurry and could afford to prepare only rice then they can prepare this and have with rice. One can eat this with roti or chapati also.
Note: If you dont have urad flour, dontworry you can grind it in home only. Wash it properly and drain water completely then grind to make fine paste.
Urad dal is good for health.

Tomato chutney

Ingredients:

Tomato – 5

Green chilli – 5-6

Asofoteda – 1 tsp

Turmeric – 1 tsp

Salt – 2 tsps (according to ones taste)

Mustard – 1 tsp

Jheera – 1 tsp

Groundnut powder - 2 tsp

Till powder – 2 tsp

Curryleaves – 10 pieces

Oil – 5 spoons

Jaggery for taste

Method:

Cut tomatoes into pieces. Take pan and put 3-4 spoons of oil and put mustard, jheera, asofoteda and green chilli. Once green chilli is fried put tomato pieces. Fry it then put turmeric powder. Take groundnut and fry it in pan till color changes to brown color without using oil. Peal the skin and grind it in a mix. Fry til and grind it in a mix. Then grind the fried mixture, salt, groundnut powder, til powder, jaggery till it becomes soft. To heated oil put mustard, jheera, turmeric, asofoteda, fenugreek seeds and curry leaves. Mix this oil to tomato mixture. Now it is ready to serve.

Duration: 30 mins.

It can be kept for 1 day. It is served with rice and ghee. Also can be used with chapati or roti. It serves 4 people.

Mango chutney

Ingredients:

Unripe green Mango – 5

Dry Coconut – half

Chilli powder – 2 tsp

Salt – 2 tsp

Turmeric – 1 tsp

Mustard – 6 tsp

Jheera – 1 tsp

Curry leaves – 20

Asofoteda – ½ tsp

Fenugreek seeds – 50 gm

Jaggery – little to taste

Method:

Cut mango and dry coconut into pieces. Fry mustard and fenugreek in pan without oil. Grind cut pieces adding salt, chilli powder, turmeric powder, jaggery, curry leaves, fried fenugreek and mustard. To heated oil put mustard, jheera, turmeric, asofoteda, fenugreek seeds and curry leaves. Mix this oil to mango mixture. Now it is ready to serve.

Duration: 20 mins

It serves for around 10 people. It is used with rice and chapatti or roti.

Green coconut chutney

Green coconut chutney

Ingredeints:

Coconut – half

Green Chilli – 4-5

Salt – 1 tsp

Turmeric – 1 tsp

Mustard – 1 tsp

Jheera – 1 tsp

Curry leaves – 5-6

Asofoteda – ½ tsp

Shunti

Method:

Cut coconut into pieces. Grind pieces of coconut, salt, green chilli, shunti and turmeric powder. To heated oil put, mustard, jheera, turmeric, asofoteda, curry leaves. Mix this oil to coconut mixture. Now it is ready to serve.

Duration: 10 mins

It can be kept in fridge and used for 3-4 days. It serves 4 people.

Coconut chutney

Coconut chutney

Ingredeints:

Coconut – half

Chilli powder – 1 tsp

Salt – 1 tsp

Turmeric – 1 tsp

Mustard – 1 tsp

Jheera – 1 tsp

Curry leaves – 5-6

Asofoteda – ½ tsp

Fenugreek seeds – 4-5

Method:

Grate coconut. Mix chilli powder, salt to grated coconut. To heated oil put mustard, jheera, turmeric, asofoteda, curry leaves. Mix this vaggarne (oil) to grated coconut mixture. Now it is ready to serve.

Duration: 15 mins

It can be kept in fridge and used for 3-4 days. It serves 4 people.

Hirekai (Ridge gourd) Chutney

Ingredients:

Pealed hirekai skin – ¼ kg of hirekai

Green chilli – 5-6

Asofoteda – 1 tsp

Turmeric – 1 tsp

Salt – 2 tsps (according to ones taste)

Mustard – 1 tsp

Jheera – 1 tsp

Groundnut powder - 2 tsp

Till powder – 2 tsp

Curryleaves – 10 pieces

Oil – 5 spoons

Method:

Pealed hirekai skin and wash it with water properly. Take pan and put 3-4 spoons of oil and put mustard, jheera, asofoteda and green chilli. Once green chilli is fried put pealed hirekai chutney. Fry it till color changes from green to dark brown then put turmeric powder. Take groundnut and fry it in pan till color changes to brown color without using oil. Peal the skin and grind it. Fry til and grind it.

Then grind the fried mixture, salt, groundnut powder and til powder. Add little water and grind till it becomes soft. Heat oil and put mustard, jheera, curry leaves and mix with ginded chutney.

Duration: 30 mins.

It can be kept for 1 day. It is served with rice and ghee. Also can be used with chapati or roti. It serves 6 people.

Rather than wasting pealed skin of hirekai it can be used for chutney.

Green leafy vegetable chutney

Ghongura chutney, Green leafy vegetable (Pundi soppu chutney/pundipallya chutney)

Ingredeints:
Ghongura soppu – 2 kattu
Green chillis – 5-6 (One can use chilli powder instead of green chilli)
Asofoteda – 1 tsp
Turmeric – 1 tsp
Salt – 1 tsp (according to ones taste)
Mustard – 1 tsp
Jheera – 1 tsp
Curryleaves – 10 pieces
Oil – 3-4 spoons

Method:
Clean ghongura soppu and wash it with water properly. Then allow it to dry for 1 day. When full water is removed and it is dry, take pan and put 2-3 spoons of oil and put mustard, jheera, asofoteda and green chilli. Once green chilli is fried put ghongura soppu. Fry it till color changes from green to dark brown then put turmeric powder. Then grind the fried mixture with salt. Again heat oil and put mustard, jheera, curry leaves and mix with ginded chutney.

Duration: 15 mins leaving washing and cleanign of ghongura soppu.
It can be kept for 3-4 days. It is served with rice and ghee. Also can be used with chapati or roti.

Ranjaka

Ingredients:

Riped red chilli (Not dried ones) – ¼ केजी

Turmeric powder – 1 tsp

Fenugreek seeds (Mente) – 100 gm

Lemon – 5

Asafoeted – 1tsp

Salt - 10 tsps

Method:

Wash chillis and wipe to remove water. Grind chilli with turmeric powder, salt, asefoteda and Fenugreek seeds (heated without oil in pan). Then transfer the mixture into glass jar and squeeze lemon so that lemon juice stands over chilli paste. Keep it in dry place for 1 week or more till it losees its hottiness. Then before using mix hot oil with mustard, jeera, curry leaves, Fenugreek seeds and asafoeteda.

One can eat this with hot rice and ghee. It tastes good. It can also be eaten with chapati or roti along with sabji. If you are spicy food lover then they can even eat with all kinds of dosas.

Don’t eat too much as you might get stomach upset and eating too much chilli is also not good for health. Eat once in a month or so.