3 in 1 Green Chutney

3 in 1 green chutney - As the name this recipe has 3 main ingredients which makes it 3 in 1. This is also one of my crazy idea. When i was planning for dinner i decided to do dosa and was thinking about chutney. I wanted something different. When i opened the fridge i had little coriander leaves, and mint leaves. I usually save some for briyani. This time i decided to make chutney.

I washed both coriander and mint leaves that is when i remembered that i had a bunch of curry leaves. Here in US curry leaves are costly and i never eat it from dish. I just keep it aside. In recent days i started doing curry leaves powder or i grind it with coconut when i plan to make masala.

Same way i wanted to add curry leaves along with mint and coriander. Initially i was not very sure of the taste, coz curry leaves usually gives a different smell and taste. Adding a little will not make any difference but i decided to add whole curry leaf packet.

Result was amazing. I liked it very much. Even the the next day morning i used this chutney as a bread spread. That was sooooo good. Here is the recipe for you all.....

Ingredients:

Coriander leaves - 1 cup
Mint leaves - 1 cup
Curry leaves - 1 cup
Ginger 1 inch
Garlic - 3 nos
Green Chili - 3 or 4
Whole urud dhal - 2 tsp
Coconut - 2 tbsp (chopped or grated)
Tamarind -
Salt as required
Oil to temper
Mustard seeds - 1 tsp
Split urud dhal - 1 tsp

Preparation:

1) Wash all the leaves together or separately. Peel garlic, slice ginger, green chilies and chop or grate coconut.

2) Heat a pan with a tsp of oil. Add peeled garlic, sliced ginger and green chilies. Then add Tamarind and coconut. Cook it for 1 min.

3) Now add in the leaves and cook for 2 mins. The leaves shrink well and mix up well. Seperately roast whole urud dhal and add to cooked leaves.

4) Let the mixture cool down to room temperature.

5) Grind up the mixture to a fine paste.

6) Heat a pan with 1 tbsp oil. Add mustard seed and urud dhal, let it splatter.

7) Add in the ground paste with little water. Let it boil for 2 - 3 mins.

8) Remove it from heat when it reaches your desired consistency.

Note:

1) Store it in a air tight container and refridgerate. Use dry spoon for long life. Can store it maximum 1 week.

2) If wanted to store longer avoid using coconut. Use 1 tbsp channa dhal instead.







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Idly Podi

Idly podi is a must in every home. Kids to old people love it. As the name, this podi best matches with idly and dosa. There are "N" number of varieties in making idly podi. The recipe here is my grandma's version.

When you not get time to prepare chutney for idly or dosa this will save your day just like that. It not only goes well with idly and dosa but also with rice. When ever i feel lazy to prepare sidedish i just have podi rice.

Lets first start with podi recipe and will add all podilicious recipe one by one😎😎😎😎. It is nutritious because it has all the protein varieties in it. Toor dhal, Moong dhal, Urud dhal, Channa dhal, Garlic and red chili.

Each dhal type fries at different timings so its better to roast seperately. Roasting 5 chilies with each dhal types helps reduce the chili fumes that irritates when frying all chilies together.

Whoever tastes my idly podi will sure ask for recipe and some take podi to their home. I always store a big bottle full so that i wont run out when some one ask for it.

Ingredients:

Toor dhal ( Thuvaram paruppu) - 1/2 cup
Moong dhal ( Pasi paruppu) - 1/2 cup
Urud dhal (Uluntham paruppu) - 1/2 cup
Channa dhal ( Kadalai paruppu) - 1/2 cup
Horse gram ( Kollu) - 1/2 cup
Garlic ( poondu) - 15 nos
Chilli - 20 - 25 ( adjust to your spice level)
Salt as required

Preparation:

1) Heat a heavy bottom pan. Reduce heat to medium. Continue the whole process in medium heat. Dry roast toor dhal and 5 chilies first. Fry untill dhal turns golden brown.

2) Remove and put it in a plate. Now dry roast moong dhal and 5 chilies. When roasted to golden brown remove and add it to the plate.

3)Dry roast urud dhal and 5 chilies. Roast it to golden brown and add it to the plate.

4) Do the same with Channa dhal, Horse gram and 5 chilies each.

5) Just smash the garlic  and add it to the pan. Now reduce the heat to sim as garlic need some time to roast. When roasted add it to the plate.

6) Add required salt and remaining chilies. Dry roast this for a min ( Salt not need to turn color) and add it to the plate.

7) Let everything in plate cool down. Now grind it in a mixer to a fine powder.

8) Store it in a air tight bottle. Use with a seperate spoon when needed.

9) Mix 2 tsp idly podi with gingerly oil or ghee (for kids) and serve.

Notes:

1) Continous stirring results in even roasting of dhals.

2) Each dhal type fries at different timings so its better to roast seperately.

3) Roasting 5 chilies with each dhal types helps reduce the chili fumes that irritates when frying all chilies together.

4) Garlic can be replaced by hing, but garlic gives good smell to the podi which i like.

5) I roast mashed garlic with its shell. You can also remove the shell mash it and roast.




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White Sauce

White sauce also known as Bechamel sauce. It has many uses. I use mostly for soup and veg salad. Paring with vegetables makes it into a creamy casserole. It can also be used in pizzas as one of the topping. Spicing it with chili or pepper gives you a indian cuisine touch. This is one basic ingredient for soup. Yes you guessed it right, my next recipe is soup. As a preparatory step here is the sauce.

This gives thickness to the soup and also a good flavor. This sauce can also be stored for maximum  a week. Lets do it..

Golgappa / Pani Puri's puri

Pani puri is one of the famous mouth watering street side food in North India. Origin from Bihar and got its fame from Calcutta. The puri recipes are called Chaat items in common. This is no 1 street food in Calcutta and all over India. I love to have it in any season and any day for "n" no of times.

The puri used in pani puri is also known as Gol Gappa. Gol means round and gappa means one at a time. Pani puri means spicy mint water served in puri. The pani is of spicy and tangy taste and its main ingredient is mint, which is good for health. Very soon will post the recipe on how to make this spicy and tangy pani for pani puri.

Sambar Powder / Kulambu Powder

Sambar powder is a must in ones kitchen. This is my grandmas recipe which her mother tought her. My mom and her sister's makes it at home every month, So now i joined the path. We never bought sambar powder from stores, it is also costly. Can use this powder for kootu, kulambu and in many dishes.

One of my friend requested to post this recipe. And here it is. Some call this sambar powder as curry powder. Can store this powder for months. I do in large quantity and store even for 4 months. Some grind this every time they make sambar. This gives very fresh and good aroma.

Each part of Tamil Nadu has its own variety of making this powder. It all depends on the amount of each spice we add. In India we have grinding mills, where they grind it to fine powder. This can also be made at home with the help of blender. The recipe here is the one my grandma taught us. Lets start !!!

Home made Arisi flour (for all arisi flour recipes)

Rice flour is made from pacharisi (type of rice). It is one of the foundation ingredient. If any one in your house is in gluten free diet, this flour should be in your kitchen. Recipes like murukku, idiyappam, kolukattai and so many are made of this rice flour. It is cost effective when made in home.

Briyani Masala Powder

Briyani masal is a major ingredient. What ever the type of briyani it is, if you add just a tsp of this powder it gives a very good flavor and real colour to the briyani.

This is purely my moms type of blending spices. This is similar to garam masala that we buy from stores. But as it is home made you will like it more. Without this masal briyani is not it. It is very easy to prepare and you can store in a air tight container.