Tindora Chutney(Dondakaya Pachhadi)

Ingredients:

Tindora Pieces 2 cups
Green chilli 5-6
Tamarind a Small piece
Jeera 1 tsp
Garlic 1 big pond
Coriander Leaves

Process:

• Take a pan and heat with 2 tbsp oil,add Tindora Pieces,Green Chilli's cook until tindora was soft.

• Next grind all Ingredients except coriander leaves and Seasoning ingredients.
• Then you have a mortar&Pestle add some curry leaves,fresh coriander leaves and 2 tbsp aboue paste and crush them.

• Then all Mix together.
  

Note:
If u don't have mortar &Pestle you can use mixer jar also.

Lemon/Indian Cucumber Brinjal Chutney(Dosakaya Vankaya Pachhadi)

This chutney is my favourite and this is very good in taste.It tastes like mango pickle!!Sometimes cucumber can be bitter becoz of cucumber seeds are bitter or it might be cucumber(it's muscle) itself is bitter.In the later case, we can't do this chutney.This is usually done when cucumber seeds are bitter or cucumber is not at all bitter.

Ingredients:

Dosakaya.Cucumber 1 medium size
Green Chilli 5 -6(to taste)
Brinjal 1
Toasted Peanuts 1 tbsp
Garlic 1 pond
Jeera 1 tsp
Tamerind pulp 1 tsp
Curry Leaves
Coriander Leaves
Salt
Oil

For Seasoning:

Oil 1 tbsp
Jeera 1tsp
Channa Dal 1 tsp
Urad Dal 1 tsp
Curry leaves
Dry Chillis 1 -2

Process:

• Chop the Cucumber into small pieces

• In a small pan heat with oil fry brinjal until brinjal was cooked.Remove the skin and keep aside.
  

• Grind Green Chilli,garlic,tamarind,jeera,roasted peanuts,salt,brinjal.

• Then Finally add Cucumber pieces to the aboue paste mix well thoroughly.

• Heat a tbsp of oil in a pan add all the seasoning ingredients and when mustard seed start to pop remove from heat and add to above paste.
• Cook 2 -3 min.
• Garnish With Coriander Leaves.
  

Tomato Chutney

Ingredients:

Tomato 3
Green Chilli 5 -7 (according to ur taste)
Garlic 1 or 2 ponds
Jeera 2 tsp
Cashew Nuts 4 -5 (optional)
Tamerind very small piece
Coriander Leaves
Salt to taste

For Seasoning:

Mustard Seeds 1 tsp
Jeera 1 tsp
Urad Dal 1 tsp
Channa Dal 1 tsp
Oil 1 tbsp
Curry Leaves

Process:

• In a frying pan heat with 1 tbsp oil add tomatos and green chilli cook until tomatos are soft.

• Grind cooked tomato,jeera,garlic,tamerind,coriander leaves to make a smooth paste.

• Heat a tbsp of oil in a pan add all the ingredient and when mustard seed start to pop remove from heat and add to above paste.

• Mix well and garnish with Coriander Leaves .

Serve with Steamed Rice /Dosa/Idli

Mango Chutney( 2 Types)

Type 1:-
Mango Chutney With Coconut:

Ingredients:

Mango peeled and roughly chopped 1
Coconut grated 1/2
Green chilles (adjust according to taste) 4-5
Garlic cloves (optional) 1-2
Turmeric 1 tbsp
Salt according to taste
Coriander cleaned and chopped For Seasoning:

1 tbsp Oil
1tsp Jeera
1tsp Urad Dal
1tsp Mustrad seeds
pinch on Hing
8-10 Curry leaves
2-3 red chilies

Process:-

1.Grind all the ingredients except seasonings into a fine paste. 2.Heat a tbsp of oil in a pan add all the ingredient and when mustard seed start to pop remove from heat and add to above paste.
3.Mix well and garnish with Coriander Leaves
Serve hot with rice or can be eaten with roti.

Type2:-

Mango with Dry Chillies:

Ingredients:

Mango Grated 1 cup
Dry Chilli 3 or 4
Garic 1 pond
Jeera 1 tsp
Coriander Leaves
salt to taste

For Seasoning:

1 tbsp Oil
1tsp Jeera
1tsp Urad Dal
1tsp Mustrad seeds
pinch on Hing
8-10 Curry leaves Process:

• Grind dry chillies,jeera,garlic into a smooth paste.
• Mix grated mango and aboue paste.

• Heat a tbsp of oil in a pan add all the ingredient and when mustard seed start to pop remove from heat and add to above paste.

• Serve with Steamed Rice , Papad Mudda Pappu(Cooked Toor Dal).
  

Loochi With Aloo/Potato Postho

Ingredients:

For Loochi:

Maida/All- Purpose Flour 1/2 cup
Wheat Flour 1/2 cup
Salt to taste
Warm Water 1/2 cup[as Needed]

For Aloo Postho/Poppy seeds/Gasalu:

Boiled Potato 2 medium size
Poppy Seeds 2 tbsp
Green Chilli 4
Turmeric 1 /2 tsp
Onion 1 small (optional)
Kala Jeera 1 tsp
Salt
Oil

Method:

Preparation of Loochi:

• Make dough out of flour (atta),maida, salt and ghee as you would do for any paratha/roti 10 minutes before and cover it with wet muslin cloth and keep aside.

• Divide into small balls about small- size, and roll out into 2" rounds on an oiled board. Heat vegetable oil in a wok or saucepan. Add a little salt to the oil to keep it from smoking. Fry the puri one at a time, holding them under the oil on the first side until they puff. Turn and fry till light brown; drain.

Preparation of AlooPostho:

1. Soak the poppy seeds for 15 min and grind it& keep aside.
   
2. Take the kadai heat with oil and add kalajeera fry 1 min
3. And add Chopped Green chilli ,Onions fry another 2 min

4. Then add Boiled Potato , Poppy Seeds,salt and water(as required for gravy ) cook another 10 min.
   

Note:Poppy seeds was very important this dish;
Serving size:3 -4 people
Serve with Puri/Roti