CABBAGE CHUTNEY

Ingredients

Cabbage small.....................one

Red chillies...........................5

tamarind cleaned.............a small fist ful

Gingelly seed (til seeds) ..........One tablespoon

Salt to tast

A pinch of sugar,

Oil... a big spoonful

 

For seasoning

Udad dal..........one teaspoonful.

Mustard seeds....Half a spoon

Method

In a little oil, fry the udad dal, mustard seeds, gingelly seeds,  and red chillies

Remove them into a bowl and in the same oil, roast the finally cut cabbage slices till the raw smell disappears.

When the cabbage and the seasoning cools down, add salt, tamarind and grind it all together in a mixie a bit coarsely

Eat with rice or chapaties

 

MUKKALA PULUSU

INGREDIENTS

Red pumpkin ------------200 gms

SPINACH LEAVES CHUTNEY

INGREDIENTS

PALAK (SPINACH) --------------ONE BUNDLE

RED CHILLIES WHOLE---------4

TAMARIND PASTE----------------2 TEASPOONS

TIL SEEDS (GINGELLY SEEDS)----2 TEASPOONS

FOR SEASONING

CHANNA DAAL--------------ONE TEASPOON

UDAD DAAL ------------------ONE TEASPOON

MUSTARD SEEDS------------ONE TSP

HING-------- JUST 2 PINCHES

SALT AS PER TASTE

METHOD

CLEAN AND WASH THE SPINACH LEAVES  AND DRY THEM . THEN IN A PAN TAKE 2 SPOONFULS OF OIL AND FRY THESE LEAVES TILL THE MOISTURE HAS GONE. TAKE OUT THE LEAVES FROM THE PAN AND IN THE SAME OIL FRY ALL THE SAID SEASONING EXCEPT THE SALT . NOW GRIND ALL THE ROASTED AND FRIED ITEMS IN THE GRINDER ADDING TAMARIND AND SALT.

THIS GOES WELL WITH CHAPPATIES OR RICE 

Green Apples Chutney

Ingredients:-

Green apples --------2

Mustard seeds -------1 tablespoon

Methi seeds-----------1/2 tablespoon

Haldi-------------------1/4 teaspoon

Salt to taste

Red chillies------------3

For tempering

udad daal-------------1/2 tsp

Mustard seeds--------1/2 tsp

Hing--------------------1 pinch

Kadi patta--------------1 sprig

Oil-----------------------2 tblspns

Method:-

Wash and DO NOT peel the apples and cut them into cubes

Roast the methi seeds to a brown color and grind it to fine powder

Grind the mustard seeds also

Now put the apple cubes, salt and haldi and grind it in the grinder

Add the powders in the ground apples

In a little oil fry the red chillies and grind it along with the cubed apples

For tempering

In a pan put the required amt of oil and add the udad dal, mustard seeds, and kadi patta with the pinch of hing

Add all this to the chutney

(This is a sweet -salt chutney)

garlic chutney

Ingredients

Peanuts roasted---------one cup

Sesame (Til) seeds------1/2 cup

Dry dessicated coconut----1/2 cup

Red chillies-------------ten or as per taste

Salt as per taste

Garlic pods -------------15 or so

Sugar------------half a spoon

Method

In a grinder grind first the til seeds, then the peanuts, add the dessicated coconut, red chillies and lastly add the garlic pods.

Then add the salt and grind all of them together.

(This was made in my mother's house in Pune as it is a Maharashtrian dish)

Niluva Allam Pacchadi (ginger pickle)

Ingredients

Ginger --------100 gms

Jaggery--------100gms

Tamarind------100gms

Red chillies ----6-8

Oil (preferbly til oil)----half a cup

Methi seeds------one tabspn

Channa dal-------one tsp

Mustard seeds----one tsp

Hing------------1/4 tsp

salt as per taste

Method

wash, peel and cut the ginger into pieces

Soak the tamarind in a small quantity for some time till soft

Roast the methi seeds till light brown and grind them to a fine powder

Grate the jaggery

Now take the oil in a pan and fry the ginger till pink in color and keep it aside

Squeeze out the thick juice of the tamarind and keep it aside.

Fry the channadal and the red chillies

Now grind all these----ginger, tamarind paste, jaggery, red chillies and the channa dal to a fine paste

Add the methi seeds powder to it

Add salt

Tempering/tadka

In a litttle oil, fry the mustard seeds till they splutter , add hing to it and pour all that on to the prepared ginger paste

This is best eaten with hot rice or better still with idlis

RAW PAPAYA PICKLE

INGREDIENTS
One very raw papaya (papita...or...boppayakai)
3/4 cup of chilli powder
3/4 cup of salt
One cup of mustard powder
One tsp of haldi powder
One tablespoon of Methi powder
One cup of oil
1/4 spn of hing powder
A few red chillies (whole) for seasoning.
Two sprigs of curry leaves
One tsp of mustard seeds

METHOD
Cut the Papaya into small pieces
In a bowl put the chilli powder and then the mustard powder and salt. Then add haldi to it and mix all the powders thoroughly.
Put the cut papaya pieces in to this powder mixture and mix all
In a pan heat the oil and put the mustard seeds, add the curry leaves and the whole chillies. Lastly add the hing
Pour this seasoning on the papaya mixed with all the ingredients and store for a day and eat it.