Peerkangai Thol Thuvayal / Ridge guard skin chutney - version 2

I am totally out of my mind for the past 4 days.Men in blue has been terrific in their performance and made me sit in front of the television till the finals.We enjoyed the finals in my friend's house.It was a big group cheering  and shouting for the Indian players.I cannot control my nerves after watching Dhoni's superb Six.That was the reason,I was completely out from my blogging world.From today,I will be active in blogging,sorry folk for not checking ur wonderful posts.Will check it from today.

I love to make chutney with the ridge guard skin.I used to prepare it differently.When I saw a different version on Divya's page,wanted to try them immediately.It was flavourfull and yummy.The addition of peanuts and sesame seeds made the wonder.Adding jaggery is completely to our taste.I have omitted that .My H enjoyed the chutney,to my surprise.Give it a try,u will love it with hot piping rice.

Recipe Source:   Divya's Recipe

Ingredients:
1.Ridge gourd Skin  -                    1
2.Red chillies           -                    4 to 5
3.Cumin Seeds          -                    1/2 tsp
4.Coriander Seeds     -                    1/2 tsp
5.Sesame Seeds         -                    3 to 4 tbsp
6.Tamarind                 -                    gooseberry size
7.Turmeric powder     -                    1/2 tsp
8.Jaggery                      -                   1 tbsp
9.Peanut                       -                    1 tbsp

For Seasoning   :
1.Mustard seeds              -            1/2 tsp
2.Red chillies                     -                1
3.Asafoetida / Hing            -            a pinch
4.Curry leaves                    -                  few
5.Oil                                   -            1/2 tsp


Method:
* Peel the skin of the ridge guard along with some flesh.
* Take a pan,add little oil and roast all the ingredients one by one.
* Now add the ridge guard skin and cook till it turns colour.
* Cool the roasted mixture completely .
* Grind them into a nice paste adding little water.
* Take another pan.add oil and splutter with the "Seasoning ingredients"
* Pour it over the grinded chutney and mix.
* Enjoy with white rice.

Sending this chutney to Aipi and Priya's "Bookmarked Recipes Events"

Smoked Egg Plant Chutney / Sutta Kathirikkai Chutney and Awards

 Spring has beautifully sprung here ,with green  leaves and colourful flowers.Winter has arrested us from going out to the parks.Now as the weather has changed,we happily started going to the park.Rohith had a good time in the park,watching swans ,ducks,beaver and turtle.And today the moon has come very near to the earth.Watching the reflection of the moon on the river was a cherishable moment.Rohith and his dad played with kite.After spending some 2 hours in the park,I was dragged by my husband along with Rohith to the car :(
 Again started my dinner worries.Suddenly Geetha's (of"EnSamayaAraiyil") smoked eggplant chutney,hit my mind and started immediately after jumping out from the car. Thus the story of this chutney.I have prepared with small eggplants, but u can prepare it with big ones too.My mom will prepare these kind of chutneys in a diffeent way.Will post that recipe soon.

Recipe Source ; En Samayal Araiyil

Ingredients:
1.Egg Plants              -         3 medium sized
2.Red chillies           -          3
3.Mustard seeds       -           1 tsp
4.Urad dal                -           1 tbsp
5.Tamarind               -           small gooseberry size
6.Hing                       -           a pinch
7.Coconut                  -          3 to 4 pieces

For tempering:
1.Oil                          -           1 tsp
2.mustard seeds         -            1/4 tsp
3.Urad dal                 -             1/4 tsp
4.Curry leaves           -             few

Method:


Smoking the eggplant:
* For smoking ,we can use any sized egg plants.If we are using big ones,then cut them and smoke them.
* I have used small egg plants.
* First apply oil on the egg plant .Pierce the skewers inside the egg plant.
* Place the egg plants on the stove on a medium flame.
* Smoke it till the skin comes out or for 20 minutes.Turning in between.
* Place the egg plant aside and cool it completely.Now scoop out the skin of the egg plant.

Grinding:
* Take a pan, add mustard seeds,when they start spluttering,add the red chillies,urad dal,hing ,coconut and tamarind.Let them get roasted well.
* Cool the roasted mixture completely and grind them with required salt.
* Mean while ,take another pan,add oil and splutter with all the ingredients under "For tempering" and pour it to the grinded mixture.

Serve with hot dosai or idlies.Can be mixed and had with rice also.

Note:
If u are preparing this chutney with big egg plants, then cut them into two and using the skewers smoke them.This is to reduce the smoking time.I smoked it in 2 batches.Since I used small egg plants,it took around 30 mins for all the three egg plants on a medium flame.We can also increse the flame to reduce the time to smoke.

Sending this to Aipi and Priya's Bookmarked Recipes event

Also sending to Torview Toronto's Food Palette series Brown





I am happy to share with u that,my friends has shared with me some awards.

Akila from Learning to Cook has shared with me this participation

Seema of Amchi bong Konnexion has awarded me with this lovely award,

And she has asked to list out some interesting facts about me.Here I am shooting
* I am a very jolly person,who always enjoys the present and cares very little about the future.
* I am a M.C.A graduate,but at present a busy mom.
* Love to explore new places.If I am depressed,will go for a walk.This will refresh me immediately.
* Love to cook different cuisines,as long as there are skape goats like my H.
* I love to read and write tamil poetry.
* Has participated in all dramas in schools and colleges.
* Love to speak over the phone to my friends and parents.

Thats all from my side.See u all in my next post.

Peanut Chutney

Peanut chutney will taste heavenly, when we have it with idlis or dosai.My grandma used to grind it in stone grinder,when we are kids.That has unique taste and thats the only thing ,we are missing in mixie grinded chutney.Today we had this chutney with my husband's enemy ( Idli).With a growl, he ate it .Ha ha ha, I love the funny faces, he make while eating idlis.

For Grinding:
1.Fried peanuts                   -      1/2 cup
2.Red chillies                     -        2
3.Coconut                           -       2 pieces
4.Garlic                              -       1 pod
5.Tamarind                         -       small round

For tempering:
1.Oil                                   -       1 tsp
2.Mustard seeds                  -       1/2 tsp
3.Urad dal                           -        1/2 tsp
4.Curry leaves                     -        a spring

Method:
* Grind all ingredients under grinding.
* Adjust salt to taste.
* In a pan, add oil and splutter with mustard seeds,urad dal and curry leaves.
* Pour it to the grinded mixture and serve it with hot idlis.

Pudina Chutney ( Pudina thuvayal)

Mint or Pudina is full of nutrients and iron.Mint in any form is accepted in my world and mint in any form is not accepted in my husband's world.........Wat a couple !!!!! But still I enjoy this ,thinking he is missing some thing in his life. I will buy this mint in a particular shop,where u get fresh big bunch of mint for less than a dollar.Iron for less .... ha ha ha ...



Pudina Chutney!!!


Ingredients:

1.Mint                        -     a bunch
2.Green chillies         -     4
3.Garlic                     -     3 pods
4.Ginger                     -    1 inch
5.Urad dal                  -    1 tsp
6.Tamarind                 -   1 seed size.
7.Coconut                   -    3 pieces

Method:

* In a pan add 1 tbsp of oil and fry the urad dal and keep it aside .
* Now add all the ingredents ,except coconut ,into the pan and fry.
* Make sure that the mint is not fried too much,as it may  become bitter.
* Grind all the ingredients ,including coconut into the blender as shown,


Ready to be grinded ..



* Add water, little by little into the blender and make into a fine paste.
* Take a pan and add a tsp of oil,splutter with some mustard seeds,urad dal and curry leaves.
* Transfer the grinded mixture into the pan and saute till it gets darker.
* Turn off the stove and serve with chapathis,idlis or just have it mixed with rice.........Wow......it has a mesmerizing aroma.......




 Mint Chutney

Onion Chutney ( Vengaya chutney)

Onion chutney goes very well with idlis,dosas and also with chapathis.Its a very authentic tamil recipe and is being cooked in most south indian homes.This is my mom's recipe and the count of idlis is countless when we have this with idlis.Come, lets have a quick look at this recipe.



Spicy hot chutney!!!

 Ingredients:
1.Onion               -   1 (medium)
2.Tomatos           -    2 (small)
3.Red chillies     -    3
4.Ginger             -    1/2 inch
4 (a) Tamarind   -     a gooseberry size
5.Urad dal          -     1 tsp
6.Mustard seeds -      1 tsp
7.Curry leaves

Method:
* In a pan,add little oil and roast all the ingredients except mustard seeds and curry leaves.
* Let it cool for some time.

* Throw the roasted mixture into the blender and grind it into a fine paste.
*  In the same pan, add some oil and splutter with mustard seeds and curry leaves .Add the grinded mixture and bring it to a boil.Adjust salt to taste.

* Serve it with hot idlis or dosas. I like this combination a lot.

Mango Chutney ( Mango thokku)

Mango thokku or chutney can be done in n number of ways.I had this dish when I was studying 8 th std in St Mary's Chengalpet.We used to go to a village near chengalpet , to our friend's house. They are from Andhra and has a lot of mango trees around their house.Their Grandma wud go and pluck the mature mango , from the tree and do this dish in stone grinder. Right from their farm to our plates......Wow , I become a  fan to this dish from then.I forgot the recipe, So I asked my mom, she gave me this wonderful recipe. U can just add sesame oil to the steamed rice with this thokku or just have it with chapathis, wonderful.. it will be.

Ingredients:
1.Mango                     -  1
2.Red chillies             -  10
3.Fenugreek seeds      -   1/4 tbsp
4.Mustard seeds         -    1/4 tbsp
5.Oil                           -    3 tbsp
6.Curry leaves

Method:
* Wash and peel the mango. Cut them into cubes.
* Take a blender and add mangoes with red chillies and grind it with a tsp of salt and little water.

* In a pan dry roast the fenugreek seeds and grind them into pwdr after cooling.
* In the same pan, add  oil and temper with mustard seeds ,curry leaves and the fenugreek seed pwdr.
* Now add the grinded mango into the pan.

* Saute it till, it oozes out oil.
* Adjust salt to taste and serve with hot rice.

* My husband doesnt like mangoes, but when i serve tis dish with steamed rice, he wud never say no.
No one can say no to this dish. Give it a try u wud also love this as I do.
Green Mango & Mint Chutney

Tomato Thokku

Tomato thokku can be done in so many ways. It is  been cooked from ripened tomatoe's pulp.We can serve this thokku with  anything.I prepared chapathis and this thokku goes very well with that.Give it a try . Its simple and tasty.

Ingredients:
1. Tomatoes              -  3
2.  Fenugreek seeds   -  1/2 tsp
3.  Hing                 
4.  Mustard seeds       ( For tampering)
5. Chilli pwdr           -  1 tsp
6.curry leaves

Method:
* Cook the tomatoe in microwave for 3 to 4 mins
* The skin comes out of the tomato and this is the stage to cool it off.

* Take the pulp of the tomato and grind it in a blender.Place the grinded mixture into the microwave for 3 mins, this will remove the water content from the mixture.
* Dry roast the fenugreek seeds and make it into a pwdr.

* In a heated pan add oil and temper with mustard seeds and curry leaves.Add the fenugreek seed pwdr.

* Now add the tomato pulp and mix it well.

* When it turns color, add chilli pwdr and saute untill the raw smell dissappears.

* Saute the mixture thoroughly untill it oozes out its oil content.
* Garnish it with cilantro and serve with hot chapathis.

Note:
We can also use sesame oil for this dish.
Tomato Chutney

Ridge gourd skin chutney

I did ridge gourd fry today , but preserved the skin for chutney. This is my mom's recipe. Its very tasty and healthy. It can be served with rice or chapathi.When u have no time for cooking, this is ideal for those busy days.Just take a spoon ful , mix it with hot rice and increase the taste by adding sesame oil.

Ingredients :
1.Peeled skin      -   1 cup
2.Red chillies     -   4
3.Urad dal          -    1/2 tbsp
4.Tamarind         -    1 small gooseberry size.
5.salt to taste.


Method:
* Take a pan and add little oil .
* When the oil is heat enough, roast all the ingredients from 1 thru 4.

* U can also make the tamarind tender by roasting with the ridge gourd skin. This also helps in blending the tamarind with the skin.

* Grind all the ingredients nicely in a blender .

* Take a pan and temper with mustard and curry leaves ,add the grinded mixture .
* When it turns slight brown, turn off the stove.
* Store in the fridge. This can be kept for 1 week.

Ginger Chutney (Inji thuvayal)

Ginger is a tuber that is consumed as a delicacy,medicine or spice.Ginger was cultivated first in south Asia and then it spread throught the world. Ginger is used as an ingredient - in cooking and also as a medicine. In cooking , ginger plays a vital role. It is added in all the recipes.It brings a wonderful flavor to the dish. It is also very good for digestion.
I love the ginger tea, which is prepared during the rainy days. A cup of ginger tea and the rain drops on ur windows enchants u and takes u to ur own world of fantasy.....................

Here I am going to show u, how to prepare ginger thuvayal.My SIL gave me this recipe and it came out really well.Thanks viji anni.Ok lets get into the dish.

Ingredients:

I have taken 1 fingure sized ginger ,5 red chillies,1 piece of coconut, 1/2 tbsp of urad dal,1 gooseberry sized tamarind ,1/2 tsp of mustard seeds ,1 spring of curry leaves and a pinch of asafoetida.
Take a kadai or pan and pour 1 tbsp of oil and slightly fry all the ingredients except coconut , mustard seeds and curry leaves. After frying , take it out and cool it for some time.
Once the ingredients are cooled , throw it in a food processor and grind it. In the below pic u can see the texture of the grinded mixture.
Now in the same kadai , add some oil and splatter some mustard seeds and sprinkle some hing and curry leaves.Once the mustard seeds are splattered , add the grinded mixture to the hot pan. Saute it for few minutes or until the raw smell is gone and store it in a container.
Serve this thuvayal with hot rice and a tsp of sesame oil , the flavor is wonderful. U can giv this rice for kids also , as it helps in digestion process.

garlic chutney

This dish is my mother's delight. It goes well with idli,dosai,chapathi,adai and all bread varieties.I remember my school days, where we used to have it with hot,soft idlies as our Break fast.My mom prepares it really hot , that u cannot eat it without sesame oil poured over it.The tangy taste of garlic and the spicy chillies enhance the chutney's flavor.Wow it just take me thru my school days.
As it is said food always connects our life and remembered along with instances.......

Ingredients:

1.Garlic - 5 to 6 pods

2.Red chillies - 4 to 5

3.tomato - 1

4.mustard seeds

5.curry leaves

6.salt to taste

7. A pinch of hing

Method:

* Throw all the ingredients from 1 thru 3 in a blender.

* In a heated pan of oil , add mustard seeds and tamper it with curry leaves.Add a pinch of hing

* Add the grinded mixture into the pan and saute, until the raw smell is gone

Serve it hot with idlies....... it will be yummy!!!!!!!!

Note:

Garlic shud be dominating the dish. so use little amt of tomato.