The following recipes to serve 4 to 5 people. If necessary increse proportionaly
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LETTUCE and COCONUT Chutney
To use lettuce in one more useful way
you need
25 g Desiccated Coconut
150 ml Hot water
75 g Lettuce( washed and broken into small pieces)
1-2 green chillies(OR to taste)
1/2 tsb tamarind concentrate OR lemon juice
Salt to taste
Pinch of ground cumin
Preparation
1. Put half the water and all the coconut in a bowl . Cover and cook on high for 2 minutes
2. Stir the coconut and add the remaining water. Spread the lettuce on top evenly and cook for 2 more minutes.
3.Stir the content, cover and leave it for 5 minutes and cool it.When it is cool put the mixture with green chillis and tamarind in a liquidiser to blend until smooth.
4. Add salt and cunim powder and blend for few more seconds
5. Garnish with gren coriander leaves.
Preparation will take approx 15 minutes and coking takes 3 to 4 minutes.
SERVE IT WITH BHAJIA and PAKODAS..
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COURGETT CHUTNEY
You Need
25g Coconut
100g Courgetts ( don't forget wash before use)
1/2tsp of Tamarind
1-2 fresh green Chillis
a small piece of ginger(Peeled and chopped)
1-2 tsp of chopped onions
Salt to taste
Fresh Coriander leaves
1. Put the coconut, Courgette and Water into a bowl cover and cook on high for about 10 mins.Stir it often.
2. Let the ingrediants stand for 5 mins.Then stir in salt and tamarind.allow the mixture t cool.
3. Put Coconut and Courgette mixture in a liquidiser together with green chillis and ginger , grinde it until the ingredients are smooth.
4. Stir in onions before and garnish with coriander leaves before serving.
Prep time: 5 mins
Cooking time: 10 mins
You can serve it with any snacks and also as side dish with rice.
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CORIANDER AND CUMIN CHUTNEY
You need
1 tsp of Cumin seeds
1 tsp of Coriander leaves
2 to 3 Dried red chillis
4 tsp of desiccated coconut
55 ml of water(a small cup)
salt to taste
1-2 tsp lemon juice
2-3 tsp finely chopped onions
1.Grinde the Cumin, red chillis, coconut and Coriander until the ingrediants are smooth.
2.Transfer into a bowl and add water, salt an dlemon juice. Mix thoroughly.
3.Stir in the onions.
Prep time: 10 mins
This chtney can be served with nt only fried snacks but also with Rotis, parathas and rice.
Note: The chtney prepared with same ingrediants ( leave out cumin) can be used as base chutney for MASALA DOSA. See Dosa Section also.
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APPLE CHUTNEY
You need
1/2 tsp cooking oil
1/4 tsp mustard seeds
pinch of ground turmeric
1/4 tsp fenugreek seeds
Pinch of asaphoetida
2 large cooking apples( Peeled na dfinely chopped)
saltto taste
1 1/2 tsp of light brown sugar
1. Heat the oil over the medium heat and fry the mustard until they popup.
2. Add fenu greek, turmeric, and asaphoetida followed by apple.Stir nad mix thoroughly
3. Add the chilli powder, salt and sugar. Stir and cook until the apple starts secreting juice
4.Cover and simmer for 5 to 6 mins until the apple is tender.( don't forget to stir frequently)
Allow the chutney to col and store in a Moisture free- air tight container. It can be stored for 4 to 6 weeks.
Can be served with almost all the snacks.
Prep time: 10 mins
Cooking time: 10 mins
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AVOCADO CHUTNEY
1/2 Avocado (Ripe)
1/2 tsp lemon juice
1 clove garlic,( if you like it) peeled and chopped
1 tsp coriandar leaves
1 grren chilli
salt to taste
1. Cut the avocado and scoop out the flesh.
Put the avocado with all the ingrediants in to blender, Blend until it is smooth add water if necesary to fecilitate blade movement in the blender.
Excellent for sanwiches . You can also serve with pakodas, samosas or even with roti and parothas.
Prep time: 5 to 10 mins
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COCONUT CHUTNEY
2 Tbl sps Desiccated coconut
2 to 4 green chillis
2 Tal sps Roasted gram
1 tsp Tamarind
1 tsp chopped coriandar leaves
Salt to taste
pinch of sugar
4tsp of water
grinde all the ingrediants to make a paste. Add more water if need be.
Delicious with Dosa, roti , or any snacks.
