Cocunut chutney

This chutney is a great side dish for Uthappam....

Ingredients:

1 fresh coconut (grated) or 100gms of desicated shredded coconut
3 fresh green chilies or as per taste
3 tbsp cilantro or coriander leaves (chopped)
1 tbsp lemon or lime juice
2 tbsp groundnuts(roasted)
Salt To Taste

Method:
1.Grind coarsely all the ingredients in a blender to a paste and serve.

Indian style savoury pancakes ( Uthappam)

Here's a delicious, spicy uttapam/savoury pancake recipe . Fully vegeterian recipe..
Ingredients :

2 cup rice

1 cup split black gram lentil ( urad  dal)

3 onion chopped finely
2 tomato chopped finely
a piece ginger chopped finely
2 green chillies chopped finely ( you can add more)
2 tsp coriander leaves chopped finely

1 cup cabbage (patta gobi)

1 carrot grated

1 1/2 tsp salt

1/2 tsp red chilly powder (optional)

oil for cooking

Method:
1.Soak rice and lentil separately for about 6 hours.Then grind them separately.
Mix them in a container and add salt. Cover and leave for fermentation for 12 hours.

2.Mix all  vegetables and spices in the batter.

3.Heat a non stick pan/tawa and spread 1 tbsp batter on it.

Cook at low flame and grease it on the corners and turn it to cook the other side.

If the batter sticks on a tawa, add little salt to the oil and grease the corners so that uttapam will not stick on tawa. Cook it at low flame to make it tastier.

4 Serve it hot with coriander cutney or coconut chutney.

IF YOU WANT TO MAKE IT WITHOUT ANY HASSLES, PLEASE USE READYMADE DOSA OR UTHAPPAM BATTER POWDER.Follow the instructions to make the batter .Add the veges and the spices to take these panckes/uthappam.




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Green Tomato Chutney/Relish

Ingredients:
1kg of halved green tomatoes
1 big  onion sliced
1tsp oil
1tsp mustard seeds
2 red dried chillies
1tsp roasted cumin powder
Green chillies chopped ( according to the taste)
(Alternatively add 1-2 tsp of green curry paste)
3-4 tbsp of tamrind chutney (adjust according to taste)
1/2 tsp salt



Method:
1.Heat oil in a wok.Add mustrd seeds and dried red chillies. When mustard seeds starts to crackle,add onions.Fry fill it is just cooked ,add tomatoes.
2.Add 1/2 tsp salt,cumin powder and green chillies or green curry paste.Simmer the heat.Cover the wok and let the tomatoes cook.
3.Add Tamarind paste and put the heat on medium high. Stir till the chutney thickens .Cool and bottle the chutney.
Keep in fridge for use.

Tamarind chutney

Tamarind Chutney
This tangy chutney can be used as a dip or stir-in sauce for numerous Indian snacks.

Ingredients:
•200 gms tamarind (remove seeds)
•150 gms jaggery
•2 cups water
•1 tsp salt
•Red chilli powder as per taste

Preparation:
•Put the tamarind,  jaggery and water in a saucepan and cook on a medium flame till the tamarind gets soft.
•Turn off flame and allow the mixture to cool.
•Use a food processor or hand blender to blend mixture together into a smooth sauce.
•Put sauce back into the saucepan and onto a medium flame and add remaining spice ingredients.
•Bring the sauce to a boil and turn off.
•Allow to cool, then chill and serve.This chutney can be used as accompaniment to samosas,pakoras,bhajjis,dahi vada..........