Peanut chutney (Serves 5)

Today I have a very simple and tasty chutney that is a great accompaniment for idlis and dosas. These comes as handy when I run out of coconut to make chutneys and its always a hit with my family. I saw this recipe on a TV show long back and had bookmarked it and I am glad I did so…Hope you all will try this chutney and enjoy it as much as we all did..

Ingredients

1. Peanuts/ground nuts ¾ cups( you can use roasted peanuts too)
2. Shallots 2 nos, thinly sliced
3. Garlic pods 5 pods
4. Dry red chilly 3 nos or more to your preference (you can also use green chilly instead of red)
5. Tamarind a gooseberry size, soaked in ¼ cup water
6. Salt as needed
7. Mustard seeds ½ tsp
8. Curry leaves a few
9. Asafetida powder a few pinches
10. Oil 2 tsp

Directions

• Dry roast the peanuts, if using unroasted and rub within your palm to remove skin. Set aside to cool.
• Heat 1 tsp oil in a pan and saute sliced shallots, garlic and dry red chilly or green chilly until shallots are slightly browned. Remove from flame and allow to cool.
• When cooled, transfer to a blender jar along with salt and soaked tamarind with water. Grind to a smooth paste adding more water as necessary to get a smooth consistency. Transfer to a serving bowl.
• Now heat rest of the oil and splutter mustard seeds and curry leaves. Add the asafetida and pour over the chutney. Serve with idli or dosas..

Cheers!!!
Suji

Baba Ghanouj with home-made tahini (Serves 4)

Mediterranean cuisine is one of my favorite and baba ghanouj is something I will never say NO to. I simply love it. I have successfully recreated the “BEST” baba ghanouj I ever tasted at home and is sharing with you all. When we were in Louisiana, there was an “Al Basha” close to our house and Friday nights were a  treat as we order food from there. They serve the best baba ghanouj I ever had and I am happy that now I can make my favorite at home. I love making my own tahini as well as I  hate those store bought ones. Its very easy and you will love it even more…

Ingredients

1. Eggplant 2 medium sized
2. Homemade or store-bought tahini 3 TBSP (recipe below for home made version)
    Salt ¾ tsp or as u need
    Freshly squeezed lemon juice 3 tsp
    Garlic 2 cloves
    Chilly powder 3 pinches
    Olive oil 2 TBSP
    Parsley or cilantro leaves half a bunch, finely chopped (I used 1 TBSP dried parsley)

Preparation

Pre heat oven to 400 F.

• Wash and pat dry the eggplant and prick outside a few times using a fork. Place it on a baking tray lined with foil and roast in the pre heated oven for 30-40 minutes, until they are soft. We should be able to easily poke a fork or knife and should not meet any resistance, that’s when its cooked prefect. OR
• You can directly char the eggplants on direct flame of a gas burner turning them a few times until all skin is charred.
• Remove and let it cool a little bit.
• Either peel off the skin and chop into pieces or split open the eggplant into half and scrape out the pulp.
• Add this to a blender along with ingredients numbered 2 and blend to smooth.
• Transfer to a serving bowl and drizzle little more olive oil on top.
• Serve with pita bread, or chips or spread on a toast and enjoy.
• Notes: this can be stored in a refrigerator for up to a week.

Homemade tahini recipe: yields about 6 TBSPs

Ingredients

White sesame seeds ½ cup
Olive oil 2 TBSP
Salt as needed

Pre heat oven to 350 F.

Spread the sesame seeds on a baking tray lined with parchment paper and bake for 4 minutes. Take it out and mix with a spoon and respreads the seeds. Return to the oven and bake for another 5 minutes. Immediately transfer to another bowl for preventing from further cooking. Allow to cool a bit and transfer to a blender cup along with salt and olive oil. Blend till smooth. Add more oil if required. Store in an air tight container in the fridge for 2 weeks.

Cheers!!!
Suji

Pearl onion relish

Ingredients

1. Red pearl onions 20 nos, quartered
2. Ginger 1 tsp, julienned
3. Green chilly 2 small, thinly sliced to rounds
4. Freshly squeezed lime juice from 1 small lime
5. Mustard seeds ½ tsp
6. Olive oil 1 tsp
7. Salt as needed

Preparation

• Peel the skin off the pearl onions, wash and cut them to quarters.
• In a nonstick pan, heat oil and splutter mustard seeds.
• Add the ginger and green chilly and sauté until raw smell goes off.
• Add the pearl onions and sauté for 5 minutes. Adjust salt.
• Next add the lime juice and combine well.
• Remove from flame and enjoy as a side for rice or as a filling in burgers and sandwiches.
• Stays good for 2 days in refrigerator.

Cheers!!!
Suji

Cabbage chutney (Serves 8)

A variation from the usual ones...Try it out friends, we are sure you are gonna love it :-)

Cabbage 2 cups
Chana dal 3 TBSP
Peanuts (roasted) 3 TBSP
Coriander seeds 1tsp
Green chilly 4 nos
Cumin seeds 1 tsp
Tamarind paste 1 tsp (secret ingredient :-))
Asafetida 2 pinch
Salt as needed
Oil 2 tsp

Preparation

Heat 2 tsp oil in a pan. When hot enough add the peanuts and roast for 3-4 minutes and add chana dal. Roast these until they fetch a light brown color and add the chopped cabbage. Saute this for 3 more minutes or till cabbage starts to wilt. Allow it to cool down. Now add the cabbage mixture, coriander seeds, tamarind paste, green chilly, cumin seeds and asafetida into a blender. Grind this to a smooth paste by adding little water.
Add salt and adjust the consistency with water as to your liking..Serve with dosas, idlis or even rice..

Tips

Substitute Cabbage with red bell pepper, tomatoes or zucchini 

                                                         Red bell pepper chutney

Recipe courtsey: Poornima chechi..Thanks a ton chechi for this delicious chutney...