Green chutney for sandwich

Todays special and simple recipe is green chutney for sandwich. We all love sandwich and toast in sandwich shops because of their unique taste of their chutney. One of my favorite sandwich shop is alsmall sandwich shop in egmore near my college. They used to put stall in my college and we used to buy omlette with bread from them. The beauty and the taste lies in their chutney. Bombay sandwiches are loaded with these chutney in their roadside street food shops. With just 5 ingredients we will make this yummy chutney at home and preserve in refrigerator.

  Ingredients :  

• Coriander leaves - one handful
• Mint leaves - one handful
• Green chilly -2 ( very spicy)
• Peanuts - 5-6 
• Lemon juice - 1/2 lemon
• Salt
• Water

Method :

• In a mixer , add the washed coriander leaves, mint leaves, green chillies, peanuts, lemon juice and salt.
• Give it a pulse. Open it and add water.
• Grind them into a smooth paste. Peanuts help to blend nicely into a paste.
• Take the chutney in a box and refrigerate it.
• When making sanwiches, take a spoon of green chutney and apply on the bread and make your own variation of sandwiches and toasts.

Enjoy this chutney by adding it for chats as well. Its a versatile chutney.

Mysore masala dosai

Masala dosai is all time favorite for most of us. Most of us have had masala dosai in hotel in Tamil nadu. I was never fond of masala dosai to this extent. We stayed in Bangalore.Whenever my hubby wanted breakfast from hotel or Resto. He wanted masala dosai. Its called mysore masala dosai. One dosai is sufficient , our stomach would be full. They accompany masala dosai with chutney. They also apply spicy chutney in between the dosai.

Mysore masala dosai is definitely tasty than other masala dosais. I learnt to make their chutney. I also tried my hands on the dosas.


Dosa batter :

Ingredients:

• Idly rice - 3 cups
• Urad dal - 3/4 cup
• Fenugreek seeds - 1/2 tsp
• Salt
• Water

Method:

• Soak rice separately for 7-8 hrs. Soak urad dal and fenugreek seeds separately for 1 hr.
• Grind them separately and mix them with salt.
• Leave it overnight to ferment.

Potato masala:

• Potato - 250 gms
• Onion - 2 finely chopped
• Green chilly - 2 finely chopped
• Ginger - 1" finely chopped
• Mustard seeds
• Gram dal - 1 tsp
• Curry leaves
• Coriander leaves
• Turmeric powder - 1/2 tsp
• Oil
• Water

Method:

• Boil potato and smash them well.
• Heat oil in pan, add mustard seeds, gram dal.
• Add curry leaves, green chilly, ginger.
• Add chopped onions. Saute well.
• Add turmeric powder, salt.
• Add the smashed potatoes and little water.
• Keep it closed and cook well.
• Turn off when its mushy.
• Garnish with coriander leaves.

Coconut chutney for accompaniment

Ingredients:

• Coriander leaves - a bunch
• Coconut - 1/4 cup
• Roasted gram - 3-4 tsp
• Ginger - small piece
• Salt
• Green chilly - 2
• Lemon juice - 1 tsp

Method:

• Grind all the above ingredients using water. 
• For the last pulse add the lemon juice and pulse it.
• A perfect chutney is ready.
• You can also increase the chillies if you want it more spicy.

Ingredients for red chutney:

• Bengal gram - 1 tbsp
• Coconut - 4 small pieces
• Garlic - 3
• Red chillies  - 3-4
• Salt

Method:

• Heat a tsp of oil in a pan , roast bengal gram till it becomes brown.
• Add red chillies and fry for another 30 seconds. 
• Fry garlic .Switch it off .
• Add cocout and salt and grind using water. Red chutney must be in thogayal cnsistency since we are going to apply on the dosa.

Mysore masala Dosa:

• Heat tava, add the dosa batter, add oil.

• Take the red chutney over the dosa and spread it.

• Add the potato masala in between. Flip the Dosa.

• Serve it along with chutney.
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  

Coriander Spinach Thogayal / dhaniya palak Chutney

Generally we make thogayal with coriander or mint leaves. One of friend aunty used to make chutneys or thogayals using some greens to it.. What a fantastic idea to add greens to the chutney. The taste does not vary.. A good way to add greens so that it can be added to lots of dishes as side dish.

I simply added spinach to the regular coriander thogayal. The taste did not change though.. Loved it.



Ingredients:

• Coriander leaves - 1 bundle
• Spinach - 1 cup
• Urad dal - 5 tbsp
• Red chilly - 3
• Tamarind - very little
• Oil - 1 tsp
• Salt

Method:

• Heat a tsp of oil in a pan, roast Urad dal, red chilly and tamarind. Allow it to cool down.
• Saute the spinach and coriander leaves for few mins  and grind it coarsely along with the remaining ingredients.
• Add salt and mix well.

This chutney is suitable for rice, roti, Dosa and even as spreads for bread..

Coriander - coconut Chutney

Its a perfect side dish for vadas, bondas and even dosas, idlies and akki roti too...



Ingredients:

• Coriander leaves - a bunch
• Coconut - 1/4 cup
• Roasted gram - 3-4 tsp
• Ginger - small piece
• Salt
• Green chilly - 2

Method:

• Grind all the above ingredients using water. 
• A perfect chutney is ready.
• You can also increase the chillies if you want it more spicy.

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Capsicum chutney

One of the yummiest Chutney.... I thoroughly enjoyed it with Idly and Dosa.....


Ingredients:

• Green capsicum - 1 no
• Small onions - 6 nos
• Urad dal - 1 tbsp
• Ginger - A small piece
• Garlic pods - 2 nos
• Red chilly - 4 nos
• Curry leaves - A few
• Channa dalia(Pottukadala) - 1 tbsp
• Salt - As reqd
• Coriander leaves - little

Method:

• Heat oil in a Kadai ,fry Urad dal , red chillies ,small onions, curry leaves, garlic and ginger, till they turn light brown.
• Add capsicum and fry for 2 mins.
• Grind together all the fried items along with salt and coriander leaves.
• Serve with dosas or idlis.

 

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My Second award and a thank you with Punjabi Samosa

Thanks Shobha for the award.Thanks for the encouragement.. So sweet of you.!!

Here is the thank you recipe.. And its Punjabi Samosa...

Ingredients:

Samosa Crust:

Maida / All purpose flour - 2 cups

Warm oil - 1/2 cup
Carom seeds / Omam / Ajwain - 1/2 tsp

Salt

Method :

Samosa crust

• Combine all the ingredients in a bowl, using warn water knead a semi-stiff dough.
• Cover in muslin cloth and keep aside for 20 minutes.
• Divide into equal size ball and keep aside.

Ingredients:
Samosa stuffing:

Samosa Filling:

• Oil -3 tbsp
• Mustard seeds - 1 tsp
• green Peas - 1 cup
• Ginger garlic paste - 1 tbsp
• Turmeric powder - 1/2 tsp
• Coriander powder - 1 tbsp
• Cumin seeds - 1 tsp
• Garam masala - 1 tsp
• Mashed potatoes - 2
• Salt

Method:
Samosa filling:

• Heat the oil in a pan add the mustard seed when it splutter add the peas and fry for 2 minutes on medium flame.
• Add the ginger-garlic paste, turmeric and saute for 2 seconds on high flame.
• Add all the powder masala, fennel seeds, salt and potatoes and fry very nicely till it becomes dry.
• Add the coriander, mix well. Keep aside.
  

Remaining Procedure:

• Roll out the dough in small thin round chapati, cut it into half, make a cone of the half chapati and add the filling into it and close it with the help of water.

• Repeat the same procedure with the remaining dough and the filling to get more samosas.
  

• Heat the oil in a kadhai and deep-fry the samosa, remember that u should fry the samosa on a slow flame till golden brown colour from all the sides.

• Serve hot with green chutney.

Green Chutney:

Ingredients:

• Cilantro - 1 small bunch
  
• Mint leaves - 1/4 cup
  
• Garlic - 1 clove
  
• Ginger - 1/4 inch
  
• Green chillies - 2 small , seeded
  
• Yoghurt - 2 - 3 tbsp
  
• Lemon juice - 2 tsp or to taste
• Salt - To taste

Method:

• Wash the cilantro and mint leaves. Drain well.
• Blend everything together in a mixer until you get a smooth paste. Adjust the salt and lemon juice.
• Serve immediately.

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