Nov 11, 2011

Carrot Tomato Chutney

Carrots small - 4-5
Toamtoes - 2
Green chilly - 2
Ginger - 2cms
Curry leaves - 2 arc
Roasted gram/Bhuna channa/Pottukadalai- 20gms
Mustard/Kadugu/Sarson - 1tbs
Til oil - 2tbs
Whole dry red chilly - 2
Salt - 11/4tbs
Water - 1cup

1. Wash the carrots, green chilly  and toamtoes.
2. Cut them into chunks and put inside blender and grind them well.
3. Now in a seperate mixer jar powder the roasted gram.
4. Add the powdered roasted gram to the carrot mixer and again blend well.
5. Add salt and grind again.
8. In a pan add oil and heat well.
9. Add the mustard and splutter well.
10. Add curry leaves and asafatida.
11. After the curry leaves splutter lower the flame and add the carrot mixture to the pan.
12. Saute them well.
13. Saute them till the oil leaves sides of the pan.
Your yummy carrot tomato chutney is ready to be served.
It is best to serve them with yogurt/curd so that they can be mixed and taken.
Its the best condiment for dosa or idlis.

Aloo Mutter Dry (Basic)

Aloo/Potato - 4
Mutter/Green peas/Pattani - 200gms
Pink onion - 2
Tomato - 2
Jeera seeds - 2tbs
Asafatida - 1tps
Curry leaves - 2arc
Green chilly - 2
Turmeric powder - 1tbs
Red chilly powder - 1tbs
Jeera powder - 1/2tbs
Amchoor powder - 1/4tbs
Garam Masala - 1tbs
Salt - 1 tbs
Water - 4 cups
Refined sunflower oil - 3tbs

1. Peel aloo and cut them into medium size chunks.
2. Boil them in water.
3. After they boil drain them and keep aside.
4. In a pan add oil. Heat it and add jeera seeds, curry leaves and saute.
5. Add onion and saute well till they turn light brown.
6. Now add toamto and green chilly to it.
7. Saute till tomato shrinks.
8. Add the dry masalas and salt to it. Saute well.
9. Mix well the mixture well on to the potato and peas.
10. Sprinkle water do not pour water.
11. Close the lid and keep it for 2 mins on medium flame.
12. Open the lid of the pan and stir again. Be careful do softly otherwise potatoes would get smashed.
For the final touch add ghee/clarified butter 1tbs on top and mix well hot. Decorate with green coriander and serve with white rice, chappatis, rotis..