CRANBERRY CHUTNEY

cauliflower stems chutney

INGREDIENTS
Cauliflower Stems---------------6
Green chillies--------------------6
Onions---------------------------2
Peanuts raw---------------------half a cup
Seseme seeds(til)----------------1/4 cup
Tomatoes------------------------2
Garlic pod------------------------1/2
Coriander ------------------------one bunch
Tamarind ------------------------one large lemon sized
Termeric powder-----------------1/2 tsp
Ginger piece large-----------------one
Salt to taste
Oil for shallow frying-------------1/2 a cup

METHOD
1. clean and cut the stems into quarter inch pieces
2. In a shallow pan, shallow fry the peanuts, seseme seeds, green chillies, ginger pieces, garlic flakes, cut tomatoes pieces, chopped onion pieces.
3. Add the cut cauliflower stems to it
4. Put all the fried items in a mixie jar, add tamarind , salt and haldi to it.
5. Grind all these till it becomes a coarse paste.
Now in another pan pour some more oil (about 2 tablespoons) and put the tempering of some udad daal, mustard seeds, and a bit of hing.
6. Place the ground mixture into the tempering in the pan and mix it all together.
7. ENJOY the meal.....can be eaten with rotis or rice

MANGO CHUTNEY

Ingredients:-

1. Raw mango-----one

2. Channa daal----one teaspoonful(for tadka)

3. Udad daal-------one tsp (Ditto)

4. Mustard seeds---one tsp (ditto)

5. Methi seeds------1/4 tsp (ditto)

6. Dry red chillies----4 (ditto)

7. Hing--------------1/4 tsp (ditto)

8. Oil ---------------2 table spoons (ditto)

9. salt per taste

10. Haldi-------1/4 tsp

Method :-

1. Wash and grate the raw mango---if cant grate then cut the mango in to tiny pieces

2. In a pan, pour the oil mentioned and heat it up

3. Put the channa daal, and the udad daal and the mustard seeds into the hot oil.

4. Then when the daals turn slightly brownish, put the methi seeds into it

5. Lastly put the dry red chillies and haldi and the hing

6. Grind all the fried tadka ingredients along with the grated/cut mango

7. Add salt

Bhendi Raitha

Ingredients:-

Bhendi or ladies fingers-------------10 should be fresh and not frozen

Yogurt --------------------------------2 cups

Green chillies-------------------------4

Salt to taste

haldi-----------------------------------one tspn

Garlic flakes--------------------------2

Method

Cut the bhendi into round small pieces and deep fry

Cut the green chillies into small pieces

Crush the garlic flakes

Add all these---fried bhendi pieces, salt, cut green chillies and haldi to the yogurt

In a little oil, put mustard seeds kadipatta and one redchilli as well as 2 pinches of hing and pour all that onto the prepared Raitha

Raithas galore !!!!!------Peanut Raitha

Ingredients:-

Peanuts fried ones----------One cup

Garlic-------------------------Two flakes

Red chillies-------------------Four or as per taste

Salt to taste

Sugar--------------------------Half a teaspoon

Yogurt( unsweetened)------One tubful or or three cups

For tempering:-

Oil--------------a little

Mustard seeds-------one tspn

Jeera seeds ----------half a tsp

Kadi patta------------one sprig

Roasted and ground jeera seeds ----half a tspn

Method

Grind the roasted peanuts to a fine powder. with the red chillies which maynot be roasted.

Add the peanut powder to the yogurt along with the roasted and ground jeera powder

Then crush the garlic flakes and add all that to the yogurt mixture

Add salt and sugar

Take a pan and pour a little oil for tadka or tempering. Add mustard seeds till they splutter add kadipatta and jeera to it

Pour the tempering to the prepared yogurt mixture

This can be eaten with rice or rotis or can be used as a dip

"Yerra Aalu Kura" (Red curry....my mother's best dish)

Ingredients:-

Potatoes----------2 big ones

Onions------------4 big ones

Dry red chillies----6 (or per taste)

Ginger --------------1 inch piec ...no garlic at all

Salt to taste

Oil------------------One full cup

For Tempering:-

A little oil

Mustard seeds-------1 tsp

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

Udad daal-------------2 tsp

Channa daal-----------2 tsp

red chilly--------------1

Method:-

Boil the Alu( Potatoes) and peel them

Grind the chpped onins and chopped ginger coarsely

Then in a little oil, add the mustard seeds and wait to splutter.

Add the channa and the udad daals to it along with the one red chilly broken into a few pieces and also add the kadipatta

Then pour all the remaining oil into the pan and fry the coarsely ground mixture of onion and ginger paste till the raw smell goes off and the paste turns a little brown

Crush the boiled and peeled potatoes (not cut into pieces) and add it to the pan of fried onion and garlic paste

Add salt to the whole lot

The curry will look reddish in color

Eat it with hot rice and enjoy

(Ofcourse weight conscious people maynot want to have this but once in a while one can splurge on it !!!!)

seseme seeds chutney

Ingredients:-
One cup seseme seeds (Til) white ones only
A handful of peanuts roated
Five red chillies
Lemon sized tamarind
Salt to taste

Method:-
Dry roast the Til seeds on a low flame
When half roasted add the red chillies to it
Then add the already roasted peanuts to the til and chillies mixture
Grind all this in a grinder which will give a powdery content
Squeeze out thick water from the already soaked tamarind
Add the Tamarind paste to it.
Add salt as per taste
Grind a little more
Keep it aside

Tempering :-
Take a spoonful of oil and add mustard seeds to it and let it splutter.
Add a few sprigs of curry leaves (kadi pata) to the oil
Pour this "tadka" to the chutney mixture
Eat it with hot rice and desi ghee