Red Bell Pepper Chutney | Red Capsicum Chutney | Chutney Recipes

At last Diwali has come and gone. Our pantry is filled with sweets and snacks enough for a month(..I hope so) and I am sure gonna gain a few kgs by the time everything is gone. I still have a few sweets recipes pending in my drafts but let us give it a rest. Lets come back to real life and concentrate on daily cooking for the time being. Something like this simple and tasty red capsicum chutney. The red capsicum gives a sweet but hot kick to this chutney which makes it a perfect dip for dosas and idlis.

You could replace the red bell pepper with yellow or orange varieties too but the red one adds color I would say. Add two cloves of garlic if you like that flavor. A quarter tsp of tamarind paste could also be added for that slight tanginess. I have skipped both these in my recipe but the next time I try this I would definitely add both of them.

~*What U Need*~ Onion - 1, medium sized, cubed Tomato - 1/2, medium sized, cubed Red bell pepper - 1 cup, cubed Red chilli - 1, large Cumin seeds - 1/4 tsp Urad dhal - 1 tsp Grated coconut - 2 tbsp Oil - 1 tsp Salt - to taste For tempering Oil - 1 tsp Mustard seeds - 1 tsp Urad dhal - 2 tsp Red chilli - 1, optional Curry leaves - few How I Made it: Heat oil in a non-stick pan, add cumin seeds and urad dhal and fry till brown. Add the red chili and fry. Now add the onions and saute till soft. Add the tomatoes and fry till mushy. Next add the red bell pepper and saute till brown and blistered and cooked. Add the coconut and saute for 1-2 mins. Season with salt. Take this in a blender and blend to a smooth chutney adding water. In a pan, heat oil for tempering and add the mustard seeds and when spluttered add urad dhal, red chilli and curry leaves. Fry till the dhal is browned. Pour over the chutney, mix and serve.

Serve with dosas/idlis...

So thats it Folks...
With Love,

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Sweet Wheat Crepes with banana chutney / கோதுமை பழச் சுருட்டு

I always try to make our dinner healthy with minimal effort and mostly turn to chapathis / wheat crepes. But chapathis require making a side dish and the huss generally prefers varieties to be shown in the side dishes. So whenever I turn up late from office, I make these wheat crepes with a simple chutney. I wanted to make something sweet for our dinner yesterday night as I was craving for a mild sweet but with no refined sugar. I called up amma and she suggested to go for a jaggery-coconut filling but then having anything coconut-y at night has increased heart burns for me and hence that option was crossed out.

That was when I came up with the idea of adding jaggery syrup in the batter but amma was doubtful of this as she said that jaggery will result in sticky wheat crepes and will be difficult to pull from the dosa tawa. Had a gut feeling that I could pull this off and hence went on with my idea. The trick is getting the batter right and then roasting the crepes till it pulls off from the tawa on its own self. Add jaggery syrup till you get the desired sweetness and then thin the batter with water. This will do the trick.

~*What U Need*~
Wheat flour - 1 cup
Jaggery syrup - 1/4 cup(adjust to sweetness)
Water - to thin batter
Salt - a pinch
Oil

For the sweet banana chutney
Red banana - 1
Jaggery syrup - 2 tbsp
Ghee - 1 tsp
Cardamom powder - a pinch (optional)

How I Made it:
In a mixing bowl, add the wheat flour, jaggery syrup and salt and mix without lumps. Thin out the batter with water. Heat oil in a dosa tawa. Spread a ladle of batter as thin as possible. Allow to brown and then flip over. This might be a bit tricky as the dosa will be a bit sticky due to addition of jaggery syrup. So gently flip over. When brown on the other side, remove from heat.

For the sweet banana chutney, mash the banana along with the jaggery syrup, ghee and cardamom powder.

Spread the chutney in the middle of the crepe and fold both edges.

Serve drizzled with honey or as such.

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Britannia Multigrain thins - a product review and chaat variety

We love britannia products, the common favorite being its 5 grain biscuits and digestive biscuits, the huss being a fan of their classic lite crackers and I use their digestive biscuits for all my biscuit bases. So when they came up with their new product, Multigrain thins, I was we were determined to get hold of a packet and try them. We chose the tomato and herb flavor and a bite was enough to like the product totally. They were soft, crunchy and filled with flavors but we felt that there was more salt. So the next time when I got it I tried to contradict the overpowering salt content by making a simple chaat out of it.

This comes in 3 flavors - Classic Indian Spice, Herb Tomato and Lime and Mint. We preferred the Herb tomato of the lot.
Disclaimer: This is not a paid review / company recommended review. I have posted the review out of my own interest and experiences.

So coming to the chaat that I tried out of the thins.

~*What U Need*~
Britannia Multigrain thins - 1 packet
I used Herb Tomato flavor
Onion(medium) - 1/2
Tomato(medium) - 1/2
Chopped coriander leaves - 2 tbsps
Curd - 1/4 cup
Salt, Pepper, Chaat masala - to taste
Sev / Omapodi - as needed
Chaat Green chutney & Red chutney - optional

How I Made it:
Coarsely break the multigrain thins into smaller pieces. Chop the onions and tomatoes finely. Mix the curd well with some salt.
Spread the thins on a serving plate. Sprinkle onions, tomatoes and coriander leaves on top. Sprinkle some salt, pepper and chaat masala. Pour 1-2 tbsps of curd on top followed by the sev.

Serve as evening snack. You can also add some chaat green and red chutney for an increased flavor.

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Kodhumai Dosai with Thengai Pottukadalai Chutney

Hi guys. Sorry I posted the same post previously but dont know wat was the problem, the post did not get updated in the reading list. So I deleted the previous post and tried re-posting it again and it is working fine now. Chitra and Neha Thanks for ur quick responses. I am reposting ur comments here. Thanks again guys.
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Projects are going pretty hectic @ office and I am turning up late every day while Mr.A reaches home even before the sun goes down. Hectic projects are leading to lazy and tired evenings and minimalism in dinner ideas. This recipe is one such easy and quick dinner combo which I am preferring a lot these days. When I was in a mom’s house, if ever she made Godhumai dosai for evening dinner I would prefer going to bed empty stomach rather than having this. But now-a-days, I prefer this for its simplicity and healthiness (.. and my laziness).

Click here to go to Thengaai Chutney directly

~*What U Need*~
For Wheat Crepes:
Wheat / Atta flour – 2 cups
Water – as needed
Salt – to taste
Oil

For Chutney:
Grated Coconut – ½ cup
Roasted Channa dhal – 1 handful
Green chilly – 1
Salt – to taste
Water – as needed

For tempering:
Oil – 2 tbsp
Mustard seeds – 1 tsp
Shallots – 6
Curry Leaves – 1 sprig
Dried red chilly – 1

How I made it:
Mix all the ingredients mentioned in Wheat crepes part and bring it to dosa batter consistency adding sufficient amount of water.
Heat the dosa kal. Pour one spoonful of batter and smear it around to form a dosa.
When brown, turn it upside down and cook the other side.
Remove and repeat the above with the remaining batter.

To make the chutney,

blend all the ingredients in the Chutney section into a smooth paste adding water as required. If required you can temper this chutney.
Chop the onions into small pieces. Heat oil in a kadai, Add the mustard seeds and allow to splutter. Then add in the curry leaves and dried red chilly. Add in the chopped shallots and fry till golden brown. Pour this into the chutney and mix well.

You can use this chutney for dosas/idlis/vadas… I just love this with Ulundu / Urad dhal vadas… They make a lovely combination.

So thats it Folks...
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Tindora / Kovakkai / Ivy Gourd Chutney

I didn't know that one can make chutney with tindora / ivy gourd until I came across a few recipes here and here. Looked nice and tempting but was not sure on the taste of the chutney. So did not make an attempt to make this chutney.

I am not a real great fan of ivy gourds and so usually don't buy any of this unless my mom comes here. She just loves this veggie and I usually stock my fridge with a big batch of tindoras whenever she comes over. Out of curiosity on her love for tindora, I got a batch of ivy gourds during my last week grocery shopping. Thought of making some tindora stir fry for our lunch box but finally ended making the chutney for our dinner.

~*What U Need*~
Tindora / Kovakkai - 50 g
Onion(medium) - 1
Tomato(small) - 1
Red Chillies - 3
Garlic - 3-5 cloves
Tamarind - small piece
Jeera seeds / Cumin seeds - 1/2 tsp
Urad dhal - 1 tsp
Curry leaves - 1 sprig
Oil - 1 tbsp
Salt - to taste

How I Made It:
Wash and clean the tindora well.Cut them into thin pieces. Chop the onions and tomatoes. Chop the garlic cloves finely
Heat oil in a kadai, when hot add urad dhal and fry till light brown. Now add in the garlic, red chillies, jeera and curry leaves and fry till done.
Add onion and saute till brown. Now add in the tomato and fry till mushy.
Add in cut tindora fry them for a while.
Cool the mixture completely.
Add salt. Grind it in mixie into a fine paste. Add water as per the needed consistency.

Serve with idly/dosas!!!

Huss's Verdict: Was different to the normal tomato, onion / peanut chutneys. The tindora taste in the form of a chutney complimented well with the dosas. Can make more often.

This goes off to CC: Roti Pachadi/Chutney held by Sravani of Srav's Culinary Concepts

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Keerai dosai with Tomato Chutney

As I had already told you, I love greens and so does Mr. A. So whenever I go to the market, if I find anything fresh and green, I just get a bunch with no thought about the already residing veggies in my pantry. When I return home and check my fridge, I will have to thrust the greens in due to lack of space… Ooof me and my bizarre greens craziness. So I was left with a whole bunch even after making Keerai saadam for lunch today. So cleaned, chopped and dumped them into the dosa batter.
I served the dosa with tomato chutney and we loved the combination.

~*What U need*~
For the Keerai Dosai
Dosa batter – as needed
Greens / Keerai – a bunch

For the tomato chutney
Onions(Large) – 1
Tomatoes(Medium) – 2
Dried Red chillies – 2
Grated Coconut – 3 tbsp
Tamarind – a small piece
Urad dhal – 1 tsp
Cumin / Jeera seeds – ½ tsp
Curry leaves – 1 sprig
Oil – 2 tbsp
Salt – to taste
Water – as needed

How I made

The tomato chutney:
Chop the onions and tomatoes.
Heat oil in a tawa. Add the urad dhal and allow to brown. Add the red chillis and allow to blacken.
Remove the urad dhal and red chillis. This is to make sure that they are not over-cooked.
Add the cumin seeds and curry leaves and allow to splutter.
Now add the onions and sauté till golden brown.
When done add the tomatoes and tamarind and fry well. Add salt to taste.
When the mixture is cooked well, add the grated coconut and combine well. Cook for 2-3 minutes.
Cool the mixture to room temperature and blend well to chutney consistency adding water as required.

The keerai dosai
Chop the greens and mix it with the dosa batter.

Combine well.

Make dosas from this batter. You can also sprinkle finely chopped onions on top of the dosas as in making uthappams.

Serve hot hot!!!

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Groundnut Chutney

Groundnut chutney as everyone knows is a good accompaniment for dosas and idlis and needs no more introduction to South Indians. I love this chutney when compared to the others and make it often at home.

So here's my recipe or I would say my mom's recipe

~*What U Need*~

Large Onions - 2
Urad dhal - 1 tsp
Red chilli -1 long
Garlic cloves - 2 (optional)
One small piece of tamarind
Grated Coconut - 1/4 cup
Toasted groundnuts - 1 cup
Salt - to taste Oil

How I Made It:
Heat oil in a pan. Add the urad dhal and allow it to brown.
Add the garlic cloves and allow to brown.
Now add the red chilli and fry.
When done, add the onions and saute till transparent.
Add the tamarind and saute for another 2 mins.
Now add the groundnuts and toast for 2 mins.
Allow to cool and grind to chutney consistency by adding water.

Serve with dosas / idlis...

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Coriander Chutney

This is an easy to make chutney with no use of the stove. It is an absolute refreshing chutney and goes well with dosas or idlis. I usually add more coriander leaves as I like it that way.

~* Ingredients *~

Coriander leaves - a bunch
Grated Coconut - 1/4 cup
Green chilli - 1
Pottu Kadalai - a handful
Salt - to taste Water

The Making:
Grind well all the above ingredients in mixie to chutney consistency.

Serve with dosas / Wheat dosas / idlis.

Sending this Herbs and Flowers in my platter event held at Krithi's blog

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