Author: Nehal Premkumar

Tomato Chutney Recipe

Ingredients:

• 3 large tomatoes, chopped
• 1 small onion, chopped
• 2-3 green chilies (adjust to taste)
• 2 cloves of garlic (optional)
• 1-inch piece of ginger
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon urad dal (split black gram)
• 1/2 teaspoon chana dal (split chickpeas)
• A pinch of asafoetida (hing)
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder (adjust to taste)
• 1 tablespoon oil
• Salt to taste
• Fresh coriander leaves, chopped (for garnish, optional)

Instructions:

1. Prepping the Ingredients:
   • In a blender, combine the chopped tomatoes, onion, green chilies, garlic (if using), and ginger. Blend until you get a smooth paste. Set aside.
2. Tempering:
   • Heat oil in a pan on medium heat. Add mustard seeds and let them splutter.
   • Add urad dal, chana dal, and a pinch of asafoetida. Sauté until they turn golden brown.
3. Adding Tomato Mixture:
   • Pour the tomato mixture into the pan. Add turmeric powder, red chili powder, and salt. Mix well.
   • Cook on medium heat, stirring occasionally, until the chutney thickens and the raw smell disappears. This should take about 10-15 minutes.
4. Adjusting Consistency:
   • If the chutney is too thick, you can add a little water to achieve the desired consistency.
5. Finishing Touch:
   • Once the chutney is cooked to your liking, remove it from the heat.
   • Garnish with chopped fresh coriander leaves if desired.
6. Serving:
   • Serve the tomato chutney as a condiment alongside dosas, idlis, or any South Indian snack of your choice.

Enjoy your tangy and delicious Tomato Chutney! It adds a burst of flavor to your meal.

Coconut Chutney Recipe

Ingredients:

• 1 cup grated fresh coconut
• 2-3 green chilies (adjust to taste)
• 1/2 inch piece of ginger
• 1 small onion (optional)
• 2 tablespoons roasted chana dal (split chickpeas)
• 1 tablespoon oil
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon urad dal (split black gram)
• A pinch of asafoetida (hing)
• A few curry leaves
• Salt to taste
• Water (as needed for blending)
• Fresh coriander leaves (optional, for garnish)

Instructions:

1. Blending the Chutney:
   • In a blender, combine the grated coconut, green chilies, ginger, onion (if using), and roasted chana dal.
   • Add a little water and blend until you get a smooth paste. The consistency should be like a thick sauce.
2. Tempering:
   • Heat oil in a small pan on medium heat. Add mustard seeds and let them splutter.
   • Add urad dal, a pinch of asafoetida, and curry leaves. Sauté until the dal turns golden brown.
3. Mixing with Chutney:
   • Pour the tempering mixture over the blended coconut mixture.
   • Add salt to taste and mix well. Adjust the consistency by adding a little more water if needed.
4. Finishing Touch:
   • Garnish with fresh coriander leaves (if using).
5. Serving:
   • Serve the coconut chutney as a side with dosas, idlis, vadas, or any South Indian dish of your choice.

Enjoy your quick and flavorful Coconut Chutney! It adds a delightful touch to your meal.

Pudina Chutney Recipe

Ingredients:

• 1 cup fresh mint leaves, tightly packed
• 1/2 cup fresh coriander leaves, tightly packed
• 2-3 green chilies (adjust to taste)
• 1/2 inch piece of ginger
• 2 cloves of garlic (optional)
• 1 small onion (optional)
• 2 tablespoons roasted chana dal (split chickpeas)
• 1 tablespoon oil
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon urad dal (split black gram)
• A pinch of asafoetida (hing)
• 1 tablespoon lemon juice (optional)
• Salt to taste
• Water (as needed for blending)

Instructions:

1. Blending the Chutney:
   • In a blender, combine the fresh mint leaves, coriander leaves, green chilies, ginger, garlic (if using), onion (if using), and roasted chana dal.
   • Add a little water and blend until you get a smooth paste. The consistency should be like a thick sauce.
2. Tempering:
   • Heat oil in a small pan on medium heat. Add mustard seeds and let them splutter.
   • Add urad dal, a pinch of asafoetida, and sauté until the dal turns golden brown.
3. Mixing with Chutney:
   • Pour the tempering mixture over the blended pudina mixture.
   • Add salt to taste and mix well. Adjust the consistency by adding a little more water if needed.
4. Finishing Touch:
   • If you prefer, squeeze lemon juice over the chutney and mix well for a tangy flavor.
5. Serving:
   • Serve the pudina chutney as a side with dosas, idlis, vadas, or any Indian dish of your choice.

Enjoy your quick and aromatic Pudina Chutney!

Peanut Chutney Recipe

Ingredients:

• 1 cup roasted peanuts (skinless)
• 2-3 green chilies (adjust to taste)
• 1/2 inch piece of ginger
• 2 cloves of garlic (optional)
• 1 small onion (optional)
• 1 tablespoon oil
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon urad dal (split black gram)
• A pinch of asafoetida (hing)
• 1 tablespoon tamarind pulp (or 1 small piece of tamarind soaked in water)
• Salt to taste
• Water (as needed for blending)

Instructions:

1. Blending the Chutney:
   • In a blender, combine the roasted peanuts, green chilies, ginger, garlic (if using), onion (if using), and tamarind pulp.
   • Add a little water and blend until you get a smooth paste. The consistency should be like a thick sauce.
2. Tempering:
   • Heat oil in a small pan on medium heat. Add mustard seeds and let them splutter.
   • Add urad dal, a pinch of asafoetida, and sauté until the dal turns golden brown.
3. Mixing with Chutney:
   • Pour the tempering mixture over the blended peanut mixture.
   • Add salt to taste and mix well. Adjust the consistency by adding a little more water if needed.
4. Finishing Touch:
   • If you prefer, you can add a little more tamarind pulp for extra tanginess.
5. Serving:
   • Serve the peanut chutney as a side with dosas, idlis, vadas, or any Indian dish of your choice.

Enjoy your quick and nutty Peanut Chutney!

Onion Tomato Chutney

Ingredients:

• 2 medium-sized onions, roughly chopped
• 2 medium-sized tomatoes, roughly chopped
• 2-3 dried red chilies (adjust to taste)
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon urad dal (split black gram)
• 1/2 teaspoon chana dal (split chickpeas)
• A pinch of asafoetida (hing)
• 1 tablespoon oil
• Salt to taste
• Water (as needed)
• Fresh coriander leaves, chopped (optional)

Instructions:

1. Preparing the Chutney:
   • In a pan, heat oil on medium heat. Add dried red chilies, mustard seeds, urad dal, and chana dal. Sauté until the dals turn golden brown and the chilies become fragrant.
   • Add asafoetida and sauté for a few more seconds.
   • Add roughly chopped onions and sauté until they turn translucent.
   • Add roughly chopped tomatoes and cook until they become soft and mushy. This should take about 5-7 minutes.
   • Allow the mixture to cool for a few minutes.
2. Blending:
   • Once cooled, transfer the mixture to a blender. Add salt to taste.
   • Blend into a smooth chutney, adding a little water as needed to reach your desired consistency.
3. Finishing Touch:
   • Optionally, garnish with chopped fresh coriander leaves.
4. Serving:
   • Serve the onion tomato chutney as a side with dosas, idlis, vadas, or any Indian dish of your choice.

Enjoy your quick and tangy Onion Tomato Chutney! It adds a burst of flavor to your meal.

Ingredients:

• 2 cups whole wheat flour
• 1/2 teaspoon salt
• Water (for kneading)
• Oil (for deep frying)

Instructions:

1. Preparing the Dough:
   • In a large mixing bowl, combine the whole wheat flour and salt.
   • Gradually add water and knead the mixture to form a smooth and firm dough. The dough should be slightly stiff.
   • Cover the dough with a clean cloth and let it rest for about 15-20 minutes. This allows the gluten to relax and makes rolling easier.
2. Dividing and Shaping:
   • After resting, divide the dough into small lemon-sized balls. Roll them between your palms to make them smooth.
   • Roll each ball into a flat disc, about 4-5 inches in diameter. You can use a rolling pin and a little flour to prevent sticking.
3. Heating the Oil:
   • Heat oil in a deep frying pan or kadai on medium-high heat. The oil should be hot, but not smoking. To check if it’s ready, drop a small piece of dough into the oil. It should sizzle and rise to the surface.
4. Frying the Pooris:
   • Gently slide one rolled poori into the hot oil. Press it down with the back of a slotted spoon as it fries to help it puff up.
   • Once it puffs up, carefully flip it using a slotted spoon and fry until it turns golden brown on both sides. This should take about 30 seconds to a minute for each poori.
   • Remove the poori from the oil using a slotted spoon and let excess oil drain on a paper towel.
5. Repeat the Process:
   • Continue this process for the remaining rolled pooris.
6. Serving:
   • Serve hot with your favorite side dish, such as potato curry, chana masala, or any other curry of your choice.

Enjoy your delicious and puffed up pooris!

Instructions:

Preparing the Dosa Batter:

1. Soaking:
   • Rinse the rice and urad dal separately under running water. Add fenugreek seeds to the urad dal while rinsing.
   • Soak the rice, urad dal, and fenugreek seeds in enough water separately. Allow them to soak for about 4-6 hours, or preferably overnight.
2. Grinding:
   • Drain the soaked urad dal and grind it in a wet grinder or a high-powered blender. Add small amounts of water as needed to make a smooth, fluffy batter. It should take around 20-25 minutes of grinding.
   • Similarly, grind the soaked rice into a slightly coarse paste. The texture should be like fine semolina or cream of wheat.
   • Mix the urad dal batter and rice batter together in a large bowl. Add salt and mix well.
   • The batter should be thick yet pourable. If it’s too thick, add a little water and mix. Avoid making it too runny.
3. Fermentation:
   • Cover the bowl with a clean cloth and let it ferment in a warm place for about 8-10 hours or overnight. The batter should double in volume and become slightly airy.

Preparing the Potato Filling (Masala):

1. Boiling and Mashing Potatoes:
   • Boil the potatoes until they are cooked through. Peel and mash them coarsely.
2. Making the Masala:
   • Heat oil in a pan. Add mustard seeds and let them splutter.
   • Add cumin seeds, urad dal, and chana dal. Sauté until they turn golden brown.
   • Add a pinch of asafoetida, chopped green chili, and grated ginger. Sauté for a minute.
   • Add chopped onions and cook until they turn translucent.
   • Add turmeric powder, garam masala, and salt. Mix well.
   • Add the mashed potatoes and toss everything together until well combined. Cook for a few minutes, stirring occasionally.
   • Garnish with fresh coriander leaves. Set aside.

Making Masala Dosas:

1. Preparation:
   • Heat a non-stick or well-seasoned cast-iron skillet or griddle on medium-high heat.
   • Grease it with a little oil or ghee.
2. Pouring the Batter:
   • Take a ladleful of the dosa batter and pour it in the center of the skillet.
   • Using the back of the ladle, gently spread the batter in a circular motion to form a thin, even layer. You can make the dosa as thin or thick as you prefer.
3. Cooking:
   • Drizzle a little oil or ghee around the edges of the dosa and on top.
   • Cook on medium heat until the dosa turns golden brown and starts to crisp up at the edges. This should take about 2-3 minutes.
   • You can cover the dosa with a lid for a minute or so to help it cook through.
4. Filling and Serving:
   • Place a portion of the prepared potato filling in the center of the dosa.
   • Fold the dosa over the filling or roll it up.
   • Serve hot with coconut chutney, sambar, and a drizzle of ghee.

Enjoy your delicious and satisfying Masala Dosa!