Flax Seed Chutney Powder

This is the best way to have flax seeds, I love the nutty flavor and  relish having with steamed rice.  I need not talk much on the benefits of flax seeds. Having a small  spoon of this daily is so good for health.

I have NOT added coconut  and peanuts here, if you want you can add, this is optional.  This chutney powder you can leave it outside for one week. Also its good to grind in small quantity. Its advised not to use  the ground flax seeds for a longer period.  If you are adding coconut please after a day or two please put it into  refigerator.

Ingredients:

Flax seed – ½  cup

Sesame Seeds – 3 tbsp

Garlic Pods  - 6 cloves

Tamarind – a very small ball

Dry red chilli - 10 nos.

Salt - to taste

Hing – ¼ tsp

Channa Dal – ¼ cup

Urud Dal – 3 tbsp

Curry leaves – 2 sprigs

Thuviyal with ridge gourd

This vegetable most of us avoid using much, you can make stew it tastes really nice, will post that soon. However try this out no one will say that this dish is made with this vegetable.

Have been really busy at office and at the home front and unable to post the recipes daily, will do it slowly right,

Cheers and you guys all have a gr8 day!!

Ingredients

Ridge gourd  – 1

Red chillies – 2 to 3

Urad dhal – 2 tablespoons

Asafotida – a generous pinch

Tamarind – A lime size OR u can add to your taste  but don’t reduce

Salt – 1 teaspoon or as per taste

Oil – 2 teaspoons

Semolina Onion Vada and Chutney

Ingredients

1 ½  cups of roasted semolina
¼   cup all purpose flour
2 tbsp  rice flour                                                                                                                                          2 tbsp – urud dal powder
4 green chillies chopped
A small piece of ginger chopped
One big size onion chopped

Curry leaves chopped with hands – 1 sprig

Coriander leaves chopped – 3 sprigs
¼  tsp baking soda
¼  cup yogurt
Water as per your need to mix the dough
Salt to taste
Oil for frying

Mix all the ingredients together so that it becomes a sticky dough. Make small balls of the mix ,flatten them to make thin discs with the palm of your hands (keep your palm wet ) and fry them out in medium hot oil till golden brown in colour.

My verison of the Idli

Idlis, is a savory  of South Indian origin popular throughout  India and is served for breakfast, usually served in pairs with chutney, sambar, or other accompaniments.

For me idli batter is a must in my kitchen, as its my life saver for breakfast. So I make it a point to grind this over my weekend and store for the rest of my working days.  I just make some different chutney each day so that don’t get bored of having idli.  More than anything it saves my time in the morning during my rush hours to work.

Over the weekends I make it a point to make nice dosas (crepes) or uthappams with the same batter they turn out great.  Infact I use a wet grinder to make the  batter and use  the same idli batter for my dosas. Grinding in a wet grinder and in a mixie varies a lot and in volume and in taste.

Vada Pav

One of the best Indian version of the burger. Try this out, you all will love it.

Ingredients for the vada:

4-5 boiled potatoes
1  Onion finely chopped
5-6 green chillies (upto your level of spice)
2 cloves garlic
1 inch ginger
5-6 curry leaves
1 tsp mustard seeds
1 tsp cumin seeds
A pinch of asafetida
1 tsp turmeric
1 ½  cups besan flour
2 tsp red chilli powder
½ tsp sodium bicarb
Water as required for the batter
Salt
Oil for Frying

Idli Podi - mixed lentils with spices

For me this is one of the must in my kitchen as it saves my time so much.

This is an accompaniment which goes very well with dosa and idli.  A handy podi (powder) homemade powder for a ready to use  during breakfast.

As I fry the dals, the aroma from my kitchen is filled in the entire house, smells too good of the rice, mixed dals and the spices.

There are several brands selling this powder in the market. However, I never pick from the store and I like to make my own.  Its really handy for me during the morning rush hours when I don’t get time to make a good chutney.

Infact you can make nice idli upma with this powder. It tastes yummy!!

Pudina Chutney

Pudina (Mint) Chutney

Ingredients:

Coriander leaves - ½ cup
Mint leaves – ¼ cup (optional)
Fresh coconut – ¼ cup
Fried gram – 2  tbsp                                                                                                                                 Ginger – 1 inch
Garlic – 1 no.
Green chillies – I like it spicy  but please keep an eye on your level of the spice
Tamarind  or lime juice to your taste (I use tamarind)
Salt

* Opps.....................I have not clicked the pic of  my chutney..........sorry friends I will upload the pic next time I  make the chutney. Until then please have a look at the  tiny version along with the Dosa. Since I had to put the pudina chutney recipe for the Ada Dosa . I cannot skip it

Method:

* Use a mixer and just grind all the above to a thick paste and its ready to serve

Latha