Bell Pepper Chutney/Capsicum Chutney

                                                             I never knew we could make a delicious chutney with capsicum and that too with all colour capsicums.I tried it recently and just loved it.The chutney can be used as a spread, as well as an accompaniment for our south Indian idlis,dosas and upma.My friend makes it with olive oil and uses it as a spread for bread pizza etc.I am sure it tastes great that way too.

Easy Onion and Tomato Chutney

                                                                         This Onion and Tomato chutney is such a easy and common chutney in most of the households.It is finger licking tasty that it can go with any south Indian tiffin or snack like idlis,dosas,rawa idlis,arisi upma and semiya upma.I have already posted the traditional way of(thogayal)making this Onion and Tomato chutney.This one is a variation.You can store it in the refrigerator for few days.

Vegetable Gotsu/Accompaniment for Idli,Dosa and Pongal

                                                                There are different types of Gotsu and the most popular one is with brinjal,tamarind and 'Gotsu Podi' which i have posted earlier.Vegetable gotsu is a mild gotsu with lot of vegetables and cooked yellow moong dal.It is best when combined with Ven Pongal also goes with Idlis,dosas and Arisi upma.My Chitti makes this often and i learnt this recipe from her .She sometimes adds a little Lemon juice at the end.She even makes it as an accompaniment for chapathis.

Tomato Onion Gotsu/Chutney

                                         There are so many different types of chutneys and gravies you can make with these two vegetables(Tomato and Onion).The combination is so tasty that it goes well with all the south and North Indian breads and Rice as well.These are  the basic ingredients for making most of the north Indian gravies.However coming to this simple gotsu it is a perfect accompaniment for idlis and Dosas and it is very popular in Karnataka as an accompaniment for Neer Dosai.I watch this cookery show by venkatesh Bhat and he was making these two dishes and i thought of recording and blogging them.

Vegetable Stew/Kerela Special

                                                                   Vegetable stew is a simple and easy mildly flavoured side dish usually served with appams.The addition of whole spices ginger and fresh coconut milk makes the subzi very aromatic and tasty.It is very popular in Kerela state and often called "Ishtu" is paired with appams and sometimes with Idiappams which makes a wholesome breakfast.
                  I usually don't  make a elaborate breakfast so i make it only for dinner.The stew and appams are very light on the stomach especially at the dinner time.

Allam Pachidi/Ginger Chutney

Ginger is one of my favourite spices.I love ginger in any form be it juice, pickle or in upmas and curries.I have been wanting to make this Andhra style pickle or chutney called Allam Pachidi. It is the best side dish or accompaniment for Andhra Pesarattu dosai.

This pickle has all the tastes in it - it is spicy, sweet and tangy. It is a treat to all the people who love ginger in their food!!!! Hopefully I will make the pesarattu dosai sooooon!!!!!!!!!

kathrikai kothsu/Kathrikkai puli Gothsu

                                                         Kathrikkai(brinjal)Gothsu is a simple tangy(gravy) accompaniment for dosas,idlis and upmas.It is done in all the Tamil homes especially Brahmin homes.It is very easy to make with simple ingredients at home.It is an alternate to a sambar for idlis and dosas.I love anything tangy and i love all kinds of gothsu be it Tomato,Kathrikkai , sutta Kathrikkai or pasi paruppu gothsu with all the vegetables
(the recipe will come soon)

Tomato Jam

                                                                    Tomato Jam it is not very common in the stores. My mother used to make this Tomato Jam at home.Though it is very simple to make she made it  very rarely because we would not eat bread that often in my house!!!Because it was home made and had no onion or garlic in it I remember my grand mom used to have it with pooris,chapathis and dosas because she would never eat the store bought bread or jam.
It is a very healthy and kids friendly recipe because there are no preservatives.I thought it was a very rare recipe and would share it with all of you!!!!!

Tomato Kurma

                                                              My love for tomatoes makes my try more and more dishes with it. It is always available in the house and it cooks easily so it makes it even more easier to try.
I have tasted this kurma when i was a child but completely lost touch.Recently I tasted it somewhere and that taste was lingering in my mouth so I started looking out for recipes tried it a couple of times and adjusted it to our  taste.This recipe really helps in both times when you are lazy and when you are in a hurry!!!
I make this quiet often now because it is really fast and easy to make and tastes really yum!It goes well with idlis,dosas,appams and even rotis and pulaos.

Peanut Chutney

This is a simple and easy chutney recipe.I remember when i was in school my Telugu  friend used to bring this with idlis and we all used to grab the idlis for the chutney.All of us used to like it so much.It tastes good with idlis and dosas.I have added a onion along with the peanuts so that is not thick like the peanut butter.It is such a big hit in my house.

Moong Dhal Sambar/Tiffin Sambar

This moong dhal sambhar is made as an accompaniment for idlis,dosas and pongal.They make it mostly in the south Indian weddings.I love it when they serve hot idlis and this sambhar is banana leaf.It tastes heavenly!!!That is why my chittappa usually calls it "Kalyana gothsu".It is a little different from the usual sambar.I think it is in between gothsu and sambar.

 

Sweet and Sour Vegetables

This is quiet an easy and simple Chinese vegetable.You have it with Noodles or rice.I have used my own choice of vegetables you can choose yours and if you like pineapple you can add!it gives a little sweet and sour taste to the dish.

Chidambaram Gothsu/Sutta kathirikkai Gothsu

                                                                This is also another traditional recipe from Chidambaram.There are quiet a few versions to it.but my mother used to make it in this way so i just follow it.Even though my kids are not a big fan of brinjal they eat it and my hubby loves it with "arisi upma".

KUMBAKONAM KADAPPA

                                                                      This is another accompaniment for idli, dosa and rawa dosa.My mom use to make it with rawa dosa.When i was young we never got anything with Masala stuff(cloves,cinnamon,bay leaf etc)so it was a welcome change for us because it was like a mild kurma.

You will Need

• Half cup Yellow dal
• One big Potato
• Two onions chopped lengthwise
• Four Green chillies
• Few curry leaves
• Salt to taste

To Grind

• Two tbs of scraped coconut
• Two green chillies
• One Tsp of Fennel seeds
• Half a tsp of Khus khus

To Temper

• One tbs of Oil
• One tsp of Mustard seeds
• Small piece of cinnamon stick
• Few cloves
• One cardamom
• One Bay leaf

How To

1. Pressure cook the dal and potato for two whistles and mash slightly.
2. Grind coconut,chillies(2 out of 4),fennel and khus khus with water.
3. Heat oil in a pan crackle mustard seeds,fry onions,curry leaves and chillies.
4. Add the ground paste and the dal and potato and allow it to boil for five minutes.
5.  Add salt and Garnish with coriander leaves.

Tips

• If you prefer can add a chopped tomato(while cooking) or some lime juice at the end.

ULLI THEEYAL/KERALA SPECIAL

                                                           Ulli Theeyal is a Kerala delicacy.I am not very fond of Kerala food but this one i tried in ID restaurant at the satyam cinemas in Chennai.I quiet liked it and looked for recipes and tried it out.I like anything tangy and a little sweetness in the dish and this is a perfect one.Here is how i made this.

You will Need

• Small Sambar Onions (20 of them)
• Marble sized ball of Tamarind
• Half a cup of scraped coconut.
• Red chillies(5-7 of them)
• One tsp of Coriander seeds
• Half a tsp of Fenugreek seeds
• Few tsp of Oil
• Two tsp of Powdered Jaggery
• One tsp of Mustard seeds
• Half a tsp of Cumin seeds
• Salt to taste

How To

1.Heat one tsp of oil and Roast coconut,red chillies,coriander seeds and fenugreek seeds till you get a nice aroma and it is slightly brown in colour.

2.Cool the mixture and grind into a smooth paste.

3.Heat oil in a pan crackle mustard seeds add red chillies and curry leaves and chopped onions(as shown in the picture).Fry till soft.

4.Add the tamarind pulp and water extracted from soaking the tamarind in hot water for a while.

Allow it to boil and add the ground paste,salt and jaggery.

Tips

• It is an accompaniment for dosa and idli.

Potato Masal(sagu,bhaji)

                                               

Ingredients

Potato	4
Onions	2
Ginger	big piece
Green chilli	2-3
Oil	2tbs
Mustard seeds	1tsp
Curry leaves	few
Coriander leaves	few
Turmeric powder	1/2tsp

Method
1.Boil the potatoes,peel and mash slightly.chop onions,ginger and green chillies.
2.Heat oil in a pan add mustard seeds when it crackles add onions,ginger and chillies.
3.Add turmeric powder and saute for few minutes and then add potatoes.
4.Add salt,coriander and curry leaves and if necessary sprinkle some water and mix well.
Suggestions

• This is the popular masal used for masala dosa,poori in restaurants in south India.
• This is quiet simple subzi can be used as a filling for potato bonda.
• A dash of lime can be squeezed to add the taste.

Coconut Chutney(white)

This is the easiest chutney you can make.It goes with idli and dosa.There is no need to cook any of the ingredients in this except to season with mustard seeds.
Ingredients

Coconut shredded	1 cup
Roasted channa dal	1tbs
Tamarind	Small piece
Green chilli	2
salt	To taste

To Season

Oil	1tsp
Mustard  seeds	1tsp

 Method
1.Grind all the ingredients in the mixer.
2.Season with mustard seeds.

Tomato Gothsu

                                                                                 Tomato Gothsu one of my favourite accompaniment.In fact i love tomatoes in any form chutney,gothsu,kurma,rasam etc.It is rich in colour and taste and it cooks really fast.My father used to love tomatoes too.My mother used to puree the tomatoes and add in rasam everyday so all of us got used to the taste of tomatoes.
Tomato Gothsu is a simple dish(accompaniment) made without onions and garlic in my house.It tastes great with idli,dosa,uthappam,arisi upma and Pongal.

Tomato onion chutney

This chutney is a tangy accompaniment for idli,dosas,pongal,adai,upma and even tawa chapathi.

Ingredients

• Tomatoes      3
• Onions           3
• Salt                To taste
• Tamarind         small piece
• Gingelly oil

To roast and grind

• Urad dhal        2tbs
• Red chillies      4-6

Method

1. Heat little oil in a pan roast urad dhal,red chillies  till brown and pour into the mixer and let it cool.
2. Cut onions and tomatoes into big blocks and fry it in the same kadai for five minutes.
3. Cool everything and grind the dhal and the chillie with salt and little tamarind first and then add the tomatoes and onions.grind into a coarse paste.

vegetable kurma

Mixed Vegetable kurma is the most popular side dish for chapatis and parotas in south India.Brinji(soth Indian version of pulao) and kurma was very popular one.Even before we were exposed so much north indian food at home and restaurants kurma was a staple one.Even now in a lot of resaurants it is served with rotis,pooris and parotas.

Now a days we have it with idiappam and appams.Mine is a mild one.We have it with Idiappam mostly and sometimes we do have it with pooris and chapatis.My mother used to make a diluted version is this and we used to have it with rice.Especially when my dad was not in town she used to make a single dish and we used enjoy it with rice and ghee.

Ingredients

• One Potato
• Two Onions           
• One Tomato            
• One Carrot               
• Six Beans                                       
• Eight Peas    Pods                                    
• Five florets of Cauliflower                               
• Salt  To taste
• 1/2tsp of Turmeric powder                    
• 1tsp of Chilli powder                           
• 1 tsp of Garam masala powder             
• 2 tbs of Coriander leaves                     

To grind

• 1 Tbs of Coconut scrapings            
• 1 Green chillie                     
• 3 pods of Garlic                               
• one inch piece Ginger                              
• 4 Cashewnuts(optional)       
• 1tbs of saunf   or Fennel seeds                          
• !tbs of khus khus or Poppy seeds
• 2tsp of Pottu kadalai(roasted channa dal)

To season

• Two Cloves                            
• TwoCardamom                      
• A Small piece Cinnamon stick               

Method


1.Dice all the vegetables and boil all of them except onion and tomato.

2.Heat oil in a pan and add the clove,cardamom and cinnamon stick, and the onions and fry till transculent.  

3.Grind all the things mentioned above into a smooth paste.

4.Add the  tomatoes,salt,turmeric powder and chilli powder in the pan and fry.

5.Add the ground paste and add the vegetables and some water and boil for few minutes.

6.Add garam masala powder and half spoon of sugar(optional) and garnish with coriander leaves and serve with chapathi,parota and rotis.