Tomato, Onion and Carrot Chutney – Simple,Quick and Awesome!

#BacktoBasics

Superfast, Super quick , Super delish and uses ingredients most often found in your pantry . The best part about this is the fact that it is so versatile and has a burst of flavors all in one. You can keep the consistency thick enough to make it into a sandwich spread, or add a dollop on your burger when grilling. Or thin it out a bit and it become the most awesome chutney for Idli, Dosa(i), Adai, Upma .. You name it! Slightly vary the flavor and you have a super hit dip on your hands for those multi grain chips.. Oh! you can let your imagination run wild. But trust me, this is one chutney you will not regret to add to your list of must- do’s or repertoire.

 Ingredients:

  • Channa Dal or skinned peanuts : 1 Tbsp
  • tamarind paste : 1/2 tsp
  • Onion : 1 big , Chopped fine
  • Tomato: 1 big Chopped fine
  • Carrots: 1 big, peeled, Chopped fine
  • Cilantro : 1/4 cup, Chopped fine
  • Mint: 1/4 cup ,Chopped fine
  • Oil: 2 tsp
  • Green chilies : 2
  • Red Bydagi chilies : 2
  • Salt : 1 tsp

Method:

  • In a skillet, heat one tsp of oil and fry the channa dal or peanuts if using to golden brown.
  • Also add in the red Bydagi chilies and fry them.  Next add in the green chilies to fry it a bit more.
  • Scoop it all out in a plate to cool it down a bit.
  • Add in one more tsp of oil in the same skillet and fry the onions, tomatoes and carrots in the  sequential order. Take care to ensure these are nicely cooked/sautéed.
  • Turn off the flame and add in the chopped cilantro and mint and stir it in. The residential heat in the pan is enough to slightly wither the greens and take the edge of the raw nature of it.
  • Scoop this out on a second plate to cool the contents.
  • In a blender, dry grind the channa dal  or peanuts with the red chilies initially into a dry rough grind. Next add in the green chilies, tamarind paste, sautéed veggies and salt and blend very well without water.
  • Add in a few tablespoons of water to thin out according to need , but ensure it is given a final whirl in the blender before use.
  • That’s it! Simple and ready for a multitude of uses.

Notes:

  • Don’t’ have channa dal or peanuts? Try using split urad dal or  almonds. Works like a charm and don’t be shy to experiment a bit.
  • Don’t have red Bydagi chiles?Add in a tsp of kashmiri mirch powder or simply exclude it from the recipe.
  • Mint and cilantro can be mutually exclusive in this recipe or added with a bit of sweet basil and you have a completely different flavor.
  • Add in sautéed ginger and introduce a new variation to this.Want to add garlic? Yes yes you may do so, but ensure again it is sautéed very well.
  • Uses: sandwich spread, relish, topping, accompaniment to dosas, idli, rotis, upma and more, dip for multi grain chips and crackers, veggie dips.
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Minty Masala Medhu Vada – Urad Dal Doughnuts ???

This post has been languishing in the drafts for a fair bit of time. In all fairness there are other posts that have to take precedence, but I seems to channel the bit of ADCD.. The attention deficient cleaning disorder ! Only in this case it seems to be on the case of cleaning up my drafts folder.

My little(st) imp turned all of 6 a few weeks back ! And since we have 2 May born in the family, I try to keep the birthday celebrations menu a bit diverse, this one was created for A3 ..This child has sweet teeth.. No seriously, he can dig into anything sweet, but he also loves these Vadai or Urad dal doughnuts  or fried dumplings for lack of a better term.

And I try and create, inculcate, mix and match a few of the flavors to keep it diverse for him as much as possible ..

So here goes..

 Ingredients:

  • Urad dal split or whole : 1.25 cups
  • Brown  basmati rice : a handful
  • Whole Black peppercorns: 1/2 tsp
  • Onion: Chopped finely, 1/2 cup
  • Fresh Cilantro: Chopped finely ,1/4 cup
  • Fresh Mint : Chopped finely , 1/4 cup
  • Green Cabbage: Chopped finely, 1/4 cup
  • Fresh Ginger: 1 inch, peeled grated finely
  • Salt : 1 tsp and adjusted to taste

Preparation:

  • Soak the Urad Dal, rice and pepper corns in a 3 cups of water for a couple of hours.
  • Once it is soaked very well and has completely hydrated itself, drain the water and reserve if required for grinding.
  • Grind it to a thick dough consistency in a blender . Use as little water as possible . Using the south indian style wet grinder would yield the fluffy dough very well, but a blender works very well too.
  • The batter would resemble a very thick pancake batter. Add salt and fluff it up with a fork or whisk.  Air incorporated this way would actually yield the  airy and puffy vadai kind. Plus the addition of rice, would give you the crispier outer texture.
  • Add in all the chopped ingredients and stir in gently.
  • Fry these dumplings your style – doughnut style or simple blobs in hot oil.Just ensure they are fried until golden brown in medium hot oil!
  • That’s it ! Drain on absorbent paper and serve hot with a relish of your choice !

Notes:

This is seriously a very forgiving recipe. Add in grated carrots, chopped spinach, onions for another flavor. Can take up more heat? Add in fine diced Jalapeños!

 

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Chilled Sweet Corn Salad – Refreshing!

#30days30salads

 

Day 4 dawns with a sunny and bright disposition.. Hitting 90’s weather and it is still officially spring in NC. Unofficially though it’s like we rolled out of winter with bare cursory knock into spring and right into summer! It’s time for chilled salads, popsicles and fruit treats!

A trip to the grocery yielded much of the bounty but I was so tempted to bring in these sweet white corn. Oh, they looked just perfect !

And todays lunch called for cold, crunchy nutritious salad.

 

Minimal ingredients, low effort , awesome satisfaction..

Chilled Sweet Corn Salad Ingredients: 

  • Sweet white/ golden Corn ears: 4
  • English seedless cucumber : 1( finely chopped)
  • Sweet baby carrots : 8( finely chopped)
  • Mint leaves : A handful ( finely chopped)
  • Cilantro : A handful ( finely chopped)

 Dressing:

  • Lemon : 1-2 ( juiced)
  • Black Pepper : 1/2 tsp
  • Salt : 1/4 tsp
  • Honey : 1/2 tsp(optional)
  • Paprika Flakes : 1/4 tsp (optional)

Preparing the corn:

  • In a huge saucepan , boil enough water so you can dunk in the shucked corn ears.
  • Boil it in this water, say for about 5 min. The corn ears are al dente and tender , and not mushy or over cooked.
  • Drain and cool for about 2-3 min.
  • Slice of the kernels.

 Preparing the Dressing:

Combine all the ingredients in the dressing category and whisk it lightly together.

Preparing the salad:

  • Combine the sliced kernels of corn(make sure they are separated well and you don’t have any big clumps), cucumbers, carrots and toss it in gently with the mint and cilantro.
  • Refrigerate  for an hour or so.
  • Just before serving , add in the dressing and toss it gently.

 

This is one extremely refreshing salad and you can introduce a ton of variations to this.

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