toor daal chutney

This chutney recipe i took from my friend who said its actually a manglorean style,and goes very well with akki rotis ,this chutney is very palatable and have a wonderful flavour of corriander seeds and also have a great aroma .This is my entry for the event cooking with seeds-corriander seeds hosted by food for 7 stages of life  which was started by priya of priya's easy and tasty recipes.

ingredients :
2tbsp toor daal
1tsp urad daal
21/2 tbsp corriander seeds
2-3 dry whole red chillies
1tsp tamarind paste
1tsp asafoetedia pwd
2tbsp grated coconut
2-3 curry leaves
salt
water
1tsp oil
for tempering :
1tsp urad dal
1tsp mustard seeds
1-2 curry leaves
1/2 tsp oil
method :
Heat oil on tawa/pan,roast toor dal,urad daal,corriander seeds,red chillies,till brown/red in colour,take off the flame add asafoetedia pwd,coconut and curry leaves and roast for a while, let it cool.Grind it adding salt,tamarind paste and enough water to make a coarsely ground chutney.Temper it with the above ingredients and serve with rava dosa or akki roti.

bisibele bhaat powder

Bisibele bhaat is one of the famous karnataka cusine ,its more or less like masala vegetable khicdi and the main ingredient is the bisibele bhat powder ,this dish is incomplete without this powder and consists of many lentils and spices which can stored for long time .

ingredients :
10 dry whole red chillies
3 tsp urad daal
3 tsp chana daal
1 tsp fenugreek seeds
3 tsp corriander seeds
1 tsp black pepper corns
3-4 cloves
1 small stick cinnamon
1 tsp asafoetida pwd
1/2 cup dessicated coconut
1 tsp cumin seeds
1 tsp oil
method :
heat oil,roast all the above ingredients adding one by one except coconut,at the last take off the flame and add coconut,roast for a min.Allow to cool all the spices completely and grind into coarsely,it should be in powdery form.you can store this in an air tight container and use it as and when required.

phutane ki chutney

March,the third month of the year 2010 have started and i have not posted a single recipe, was actually in holiday mood still,had been to GoldCoast early in the month and had a fabulous holiday break ever :P,so i guess i am still having the hangover of it and kinda was lazying around,but now its high time and today early in the morning  my hubby dear wanted to have " susla " in his breakfast...yupp the name is surely very unknown ,different,weird and uncommon to most of the people and it was to me also when i first heard it immediately after my marraige,years back at my in law's place.Susla is the most filling ,easiest and yummiest snack i ever had in breakfast,which is made up of churmure ( puffed rice/kurmure) and phutane chutney
(dry daliya/roasted gram powder chutney ),this recipe cannot be made without this chutney hence i had to first look out for it which i found was out of stock in my kitchen.Fortunately i had all the ingredients and it hardly takes any time to make this chutney which is in a dry powdery form and can be stored in clean air tight containers/jars for months and can used in variety of dishes as and when required.So here is my version of recipe which is slightly different from the actual recipe taught by my mother in law,from whom i learnt this which was regularly made by her in quantity and used in daily basis just like pickles and any other chutneys by everyone at our home  .She actually uses fresh coconut after they are completely dried under the sun but as its difficult for me to break the whole coconut and dry them in sun ,which the weather in australia doesnt permit me ;) so i have used dessicated coconut instead still not affecting much of the taste.

ingredients :
1cup roasted gram ( daliya/phutane )
11/2 cup dessicated coconut
1 tsp roasted cumin powder
1-11/2 tbsp red chilli pwd
salt to taste
method :
mix phutane and coconut together and grind coarsely,add salt,chilli pwd and cumin powder and grind again into a powder .store into a jar for months.This chutney can even be used with upma ,with plain parathas adding yogurt to the chutney ,also you can fill this in regular aata ( wheat dough ) and make parathas out of it which can be served with yogurt and lastly but not the least this is the main key ingredient in susla,which i will post soon in my blog.

garlic chutney for vada pav/dabeli

Garlic chutney is very famous in maharashtra which very well goes with vada paav ,without this chutney vada pav/dabeli are just incomplete and i am really fond of this chutney ,this recipe is more or less the same like the ready mades you get in maharashtra,i have taken this recipe from my maharashtrian friend mamta (deshmukh )who is very famous for her vadapav dish and also many more,i came across her here in melbourne and soon we became very good friends mainly because her son and my daughter get along very well with each other and now they are best of friends.I also have posted some of her other recipies which i like the most and sometimes we have cooked together for some festivals and potlucks.

ingredients :
3-4 garlic cloves
2 tbsp cumin seeds
2 tbsp red chilli pwd
salt to taste
method :
Dry roast cumin seeds and keep it aside ,after it cools down,coarsely grind it,dry roast garlic cloves ,let it cool and add into ground cumin,add red chilli pwd & salt and grind again into coarsely ground powder.you can use dry powder or can add ltl water and make a paste out of it,serve with batata wadas and apply as a spread in paavs/dabelis.I usually make and store this for a couple of days and put ltl water so tht i can eat with my chapatis also ;).

green chutney

ingredients :
2 cups fresh corriander leaves
2-3 green chillies ( depending on your taste )
tsp grated ginger
1-2 flakes garlic
1 tbsp chopped onion
salt
1tsp cumin seeds
1tsp lemon juice

method :
grind all together adding ltl water into fine paste and the green chutney is ready to eat.

coconut chutney

ingredients :

1cup bengal gram dal

1/2 cup grated coconut

2-3 green chillies ( or according to your taste )

salt

1tsp grated ginger

1tsp cumin seeds

3-4 curry leaves

1tbsp corriander leaves

oil & mustard seeds for tempering

method :

grind together all the above ingredients adding water as and when required .heat ltl oil and splutter mustard seeds and add to the coconut chutney.serve with dosa,idli,dhoklas,pongal,lemon rice,etc