Topic started by MJ (@ ess-p-203-54-136-68.mega.tmns.net.au) on Sun Jul 29 20:32:15 .
All times in EST +10:30 for IST.

I would like some recipes for chutneys that can be kept in the fridge for a few days - to be used with dosa, idli, chapathi, toast etc. Thanks

Responses:

• From: naren (@ 210.186.67.219) on: Fri Aug 17 11:39:03
  
  s65k
  
  
• From: citizen (@ uva-119-144.reshall.berkeley.edu) on: Mon Aug 20 15:19:08
  
  see this link.......u will get diff kind of chutneys......
  
  www.family27.homestead.com
  
  
• From: soorriya (@ dialup-209.244.230.134.dial1.washington1.level3.net) on: Fri Oct 5 18:00:55
  
  Hai MJ,
  
  Here is a chutney for U
  
  Peanut chutney..(nilakadalai..)
  Ingredients:
  2 cups peanuts
  1/2 tbsp. red chilli powder
  1/2 tbsp. salt
  1 tsp. cumin seeds
  2 tsp. sugar
  2-3 pinches asafoetida
  
  METHOD:
  
  Roast the peanuts lightly. Rub the nuts with a wad of cloth when a bit cooled.
  This will remove the thin covering easily.
  Blow out the skins, sieve with a large-holed sieve if any skins are leftover.
  Put all the ingredients, with the nuts, in a drygrinder. Grind very coarsely.
  
  Transfer the contents to a mortar and pestle.
  Pound till the oil shows on fingers on touching.
  Serve dry with rice. Or mix into some plain yoghurt to make a thick chutney .
  This may be served with snacks like vadas or bhajias.
  Store in a clean dry jar.
  
  Making time: 1/2 hour (excluding peanut cooling time)
  Makes: 2 cups
  Shelf life: 2-3 weeks.
  
  
  
• From: Maya Varma (@ nc1.emirates.net.ae) on: Sat Oct 6 03:06:20
  
  Kadalebele (Channadal) Chutney
  
  Ingredients
  2-handful Channadal
  2 handful Peanuts
  1 pinch Hing (Asafoetida)
  2 pinch Methi powder (Fenugeek)
  7-8 Green Chillies
  1 tbsp Curry leaves
  1 tbsp Coconut powder
  1 tsp Oil
  Salt to taste
  1/2 tsp Tamarind paste
  1/2 cup Water (you can put more if you want)
  
  Method:
  
  1.Heat the oil then put hing and methi powder, green chillies, curry leaves. Fry them for 30 seconds.
  2.Add channa dal, peanuts and fry them until the channa dal become brown (not black)
  3.Add coconut powder and fry for 30 seconds. Let it cool.
  4.Grind the fried things with salt, tamarind and water.
  5.Can be used with Dosa, Idli and Wada
  
  
• From: Rahul Sogani (@ 202.157.65.226) on: Tue Oct 16 06:34:27
  
  Hey i am searching for the recipe for Mysore Masala Dosa - Please e-mail me at soganirahul@yahoo.com and also let me know how to add myself to the forum
  
  
• From: Shirish Desai (@ natout.fh.farmlib.org) on: Sat Nov 10 20:11:18
  
  Does anybody know the recepie of Takku (Karnataka Tomato chutney) ? Please let me know. Thanks
  
  
• From: maha (@ n219078239145.netvigator.com) on: Thu Jan 22 12:40:19
  
  can anyone tell me the preparation of kadappa.
  
  
• From: Indera Sitham (@ j10.dms41.jaring.my) on: Thu Jan 22 18:29:56 EST 2004
  
  TOMATO PICKLE
  
  INGREDIENTS
  Ripe Tomatoes 1 kg
  Tamarind 80 grms
  Chilli Powder 70 grms
  Mustard 2 tbsps
  Fenugreek 2 tbsps
  Asfoetida 1 teasp
  Salt 2 tbsps – or to taste
  Oil 250 ml – or 1 cup gingly oil
  Mustard 1 teasp - for tampering
  
  METHOD OF PREPARATION
  
  Wash and wipe dry the tomatoes. Put them in a deep bowl, and steam it in a steamer, till the skin shrinks.
  Remove the bowl from the steamer.
  Remove the tomatoes with a perforated spoon.
  When the tomatoes become cold, remove the skins and blend it in a blender.
  There will be tomato juice in the bowl.
  Soak the tamarind in the juice. (add little hot water if the juice is not enough )
  Make a thick extract,remove all fibres and scum.
  Roast the funugreek and mustard , and powder it.
  Take a kadai , pour the oil and put mustard on low flame. When mustard starts to crackle, add the asfoetida, the tomato pulp, and the tamarind extract.
  Let it boil, till the water evoparates.
  Keep stirring all the time.
  Now add the chillie , mustard, and fenugreek powders, and also the salt.
  Stir till the oil starts leaving.
  Remove it and let it cool. When cold, fill up in a clean bottle.
  It keeps well in a fridge for about 2 months.
  
  This tomato pickle is very famous among our relatives
  Our new friends after tasting, would definitely ask for the recipe.
  Try it once. Goes well with anything.
  
  Note:This is my late mother-in-law's receipe.
  She calls it thokku also. Try it.
  
  
• From: R (@ bgp530243bgs.ebrnsw01.nj.comcast.net) on: Thu Jan 22 19:18:12 EST 2004
  
  I saw this recipe recently in TV. This is called Capsicum thogayal and u can take with rice, idly, dosa or rotis too.
  
  Urad dhal and channa dhal 1 tbsp each
  hing a bit
  red chillies 2 or 3
  Onion 1
  Green capsicum 3
  salt, tamarind.
  
  Take oil in a pan, add the dhals, red chillies and hing. Once they are brown, add cut onion, capsicum, salt and tamarind, fry them till soft. Take them out, grind it nicely.
  
  
• From: quake (@ 202.68.154.210) on: Thu Jan 29 09:51:00 EST 2004
  
  http://www.iomx.com
  
  

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