Paneer Chutney

Prep Time:5 m       Cook Time:3 m

Serves:3

Ingredients

Paneer                 - 150 g

Coconut               - 2 to 3 pieces

Ginger                 - a small piece(about a cm)

Green Chilli         - 1

Coriander Leaves - 1/4 cup

Salt                     - as required

To Temper

Ghee                - 1 tsp

Mustard Seeds  - 1/4 tsp 

Cumin Seeds    - 1/4 tsp

Method

• Place all the ingredients in a mixer grinder and blend them all with required water.Heat ghee in a pan for tempering and add the mustard seeds and cumin seeds.Pour this over the chutney and stir before serving.
                        
     

Little Words

• Fry the paneer cubes in ghee and then grind if desired.
• Goes well with idli,dosa..
• A super quick creamy chutney that needs less preparation.

Mixed Vegetable Chutney

Prep Time:15 m      Cook Time:15 m

Serves:3

Ingredients

Mixed Vegetables - 1 & 1/2 cup(carrot,peas,cauliflower)

Onion                    - 1(medium sized)

Capsicum              - 1(any colour)

Coconut                - 1/4 cup

Salt                       - to taste

Oil                        - 1 tsp

To Temper

Oil                  - 1 tsp

Mustard Seed - to splutter

Curry Leaves  - 1 sprig

Method

• Heat oil in a pan,add onions and saute for a while.Then add finely chopped carrots,cauliflower and peas.Add salt,cover with a lid and cook on medium flame tossing in between for five to ten minutes.
                                   
     
• When the vegetables are almost done add the chopped capsicums and saute for two minutes.Switch off the flame and add grated coconut.Let it cool slightly and grind.
                                        
     
• Lastly temper with curry leaves and mustard seeds.Serve with hot spongy idlis.
                                
  

Little Words

• A great way of incorporating veggies for fussy little ones.
• Tastes great with idli,dosa...can also be used as spread for sandwiches,as a dip for snacks...
• I haven't used chillies as the spiciness of capsicum was enough.You can use red or green chilli as well.
• Sprinkle little water if needed to cook veggies.
• Finely chopping the veggies helps in easy cooking for the chutney.Adjust the consistency of the chutney as desired.

Kothamalli Chutney

                                                                                                                                                                                                                                                                                                                                      Prep Time:10 m      Cook Time:10 m
Serves:2

Ingredients

Coriander Leaves -  1/2 cup(roughly chopped)

Curry Leaves        - 2 sprigs

Onion                   - 1/2

Coconut                - 2 tbl sp

Coriander Seeds    - 2 tsp

Cumin Seeds         - 1 tsp

Peppercorn            - 20

Urid Dal                - 1 tsp

Red Chilli              - 1

Tamarind Paste     -1/4 tsp

Oil                         - 2 tsp

Salt                        - to taste

Method

• Heat oil in a pan and add red chilli,curry leaves and onion and saute till onion becomes soft.Set this aside.
  
• Now roast coriander seeds,cumin seeds,urid dal and pepper one by one until they release their aroma.
                                 
     
• Now switch off the flame and add coconut and fry it lightly and add to the other ingredients.Add coriander leaves lastly and just give it a toss.Cool and grind into chutney adding tamarind paste and salt.Serve with idli,dosa,rice...
                                             
     

Little Words

• Tastes divine with a plate hot idlis.
• Can be prepared like thogaiyal without adding coconut.
• Add the coriander leaves fresh or just a toss for few seconds in the pan after switching off the flame else the colour may be lost.

Peanut Chutney

Ingredient	Quantity
Peanuts	1/4 cup
Coriander Seeds	1 1/2 tsp
Cumin Seeds	1/2 tsp
Pepper	1/2 tsp
Urad dal	1/2 tsp
Red Chilli	1
Onion	2 tblsp
Tamarind Paste	3/4 tsp
Salt	to taste
Oil	2 tsp

Cooking Steps

• Roast peanuts till they crackle.To remove skin,gently rub with palms.
  

  

• Heat oil,add red chilli and onion and fry till onion changes brown and set aside.

  

              
  
• Now roast coriander seeds,cumin seeds,pepper,urad dal till flavour wafts out.
  
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• Add tamarind paste,salt and little water and grind.
         

Little words

• Yummy with rice and ghee,nice combo for dosa.
• Removing skin is optional.It varies the colour of the chutney.
• Coconut can be added if desired.
• Remove the red chillies else it may get burnt.
• Spices may be roasted one by one to avoid burning.