Coconut, Mind Coriander Curry Leaf & Tomato Onion Chutney

Ghee Roast, Idly .... these South Indian delicacies can be never taken out from us. These are intergral part of our lives and, me being in Pune miss my hotel sambar and chutney a lot!!

So made Ghee Roast for dinner along with an array of all the chutneys that people serve in hotels with a wonderful tiffin sambar.

So the three chutneys served along with the dosas and idly's are Coconut Chutney, Mint Coriander Curry Leaf Chutney and Tomato Onion Chutney.

When dunked into hot hot sambar and these chutneys you are definitely in heaven....

Coconut Chutney:

What you need:

For the chutney:

1. Grated Coconut - 1/2 cup
2. Chutney Dal (Odacha Kadalai) - 1 - 2 tsp
3. Green Chilli - 1 or 2 (according to your spice level)
4. Salt - to taste

To Temper:

1. Oil - 1/2 tsp
2. Mustard Seeds - 1/2 tsp
3. Curry Leaves - a few
4. Asafoetida - a pinch
5. Dried Red Chilli - 1

How to go about it:

1. Add all the ingredients under the heading "For the Chutney" and grind adding very little water.
2. Transfer to a bowl.
3. Now make the temper with ingredients listed under to temper. Add this tempering to the chutney and mix.

Mint Coriander Curry Leaf Chutney:

What you need:

For the chutney:

1. Curry leaves, mint leaves & Coriander leaves - 1 cup (all together. You can increase & decrease the quantity of each the way you would like)
2. Coconut (grated) - 1 tbsp
3. Ginger - 1' piece
4. Salt - to taste
5. Green Chilly - 1/ 2 (according to your spice level)
6. Urad dal - 1/2 tsp
7. Oil - 1/2 tsp

To Temper:

1. Oil - 1/2 tsp
2. Mustard Seeds - 1/2 tsp
3. Asafoetida - a pinch

How to go about it:

1. In a small pan, heat oil and lightly roast the urad dal until aromatic. Switch off the heat and add all the leaves and leave it for few minutes.
2. Grind this mixture adding very little water.
3. Make the tempering with all the ingredients listed under the heading 'to temper' and add this to the chutney and mix.

Tomato Onion Chutney:

What you need:

For the chutney:

1. Onion - 1 medium (chopped roughly)
2. Tomato - 1 medium (roughly chopped)
3. Urad dal - 1/2 tsp
4. Dry Red Chilly - 2 (according to your spice level)
5. Salt - to taste
6. Oil - 1 tsp

To temper:

1. Oil - 1/2 tsp
2. Mustard Seeds - 1/2 tsp
3. Curry Leaves - a few
4. Asafoetida - a pinch

How to go about it:

1. In a pan, heat oil, lightly roast the urad dal & red chilly until fragrant. Take it off the pan and let it cool.
2. In the same pan, lightly fry both onion and tomato. Take off heat. Let it cool completely.
3. Now in a mixer jar, grind the urad & chilly first. Add onion tomato and salt and grind this to a chutney consistency.
4. Now, make the tempering with the ingredients listed under "to temper" and add this to the chutney and mix.

Serve these with hot crispy dosa or soft fluffy idly's

Njoy with your luved ones...

Luv..

Champa

Iyengar Bakery Sandwich

Have you heard about the famous Iyengar Bakery?? I think all of us have. Ever wondered why the name Iyengar Bakery came?? I'm still trying to find answers but in vain do not get it. I'm from Chennai and the wonderful city has so many small, aromatic bakeries of such kind.

These little bakeries served a wide varieties of goodies. Vanilla sponge cake, bread butter jam, cream bun. But the most wonderful of them all is the Sandwich that they made!!! This sandwich is so simple. But they tastes amazing.... 

They are always given in a neatly torn newspaper and with or without ketchup. They were cheap on your pockets and were out of this world.

I still remember the bakery near my school had these beauties for a price of Rs. 5/- per sandwich and this was our friend's gang weekend treat!!! 

What you need:

This recipe serves 2. So you can make it according to your need.

1. Onion - 1 small (Finely Chopped)
2. Carrot - 1 small (Finely Grated)
3. Coriander -  a small bunch (Finely Chopped)
4. Salt - to taste
5. Chili Powder - to taste
6. Garam Masala - 1/2 tsp
7. Oil - 1 tsp
8. Bread Slices - 4

How to go about it:

1. In a pan, heat oil. Add the onions and saute until pink.
2. Add the grated carrots and saute until both come together.
3. Add salt and all the dry spices. Mix well. 
4. Finally add coriander and keep aside.
5. Toast the bread slices on both sides on a tawa. Fill in the onion carrot mixture and toast them once more for 2 minutes.
6. Serve hot!!!

Njoy with your loved ones...

Luv..

Champa...