Capsicum Chutney

This is a easy capsicum chutney that is perfect with dosa and idli. When you are short on time you can put this dish together with very few ingredients.

Ingredients:
- 1 large capsicum chopped to bite size pieces
- 1 small onion chopped
- 1 large tomatoes chopped
- 2 green chilies
- 1/2 tsp turmeric powder
- 1 tsp chili powder
- salt to taste

Seasoning:
- 1 tsp oil
- 1 tsp mustard seeds
- 1 tsp urad dhal
- few walnuts (Optional)
- sprig of curry leaves

Method:
1. Pour the oil in a hot pan and add mustard seeds and urad dhal. Once the mustard seeds starts to splutter add the walnuts and sauté till it becomes slightly brown.
2. Add the chopped green chilies and the curry leaves. Cook for a few seconds. Now add the onions, capsicum and salt. Sauté 3- 5 minutes.
3. Now add the chopped tomatoes and cook it till the capsicum becomes tender and the tomatoes are slightly mushy. Add the chili powder, turmeric and cook for a couple of minutes.

Garnish it with coriander leaves and serve it as a side dish for dosa.

Sending this recipe to healing foods hosted by Priya.

Idli and Besan Masala Gravy

This is an easy gravy that tastes very well with any tiffin item. You can also use it as a side for mixed rice. You can do it either with or without potatoes. I have also included the recipe for idli's here as I typically serve it with them for morning breakfast.



Ingredients:
- 1 big onion
- 2 tomatoes
- 1/2 cup peas
- 2 potatoes boiled and chopped
- 2-3 chilies chopped
- 1 inch ginger chopped
- 1 tsp chili powder
- 1/4 tsp turmeric powder
- 3 tbs basen flour
- salt to taste

Seasoning:
- 1/2 tsp mustard sees
- 1 tsp jeera seeds
- 1 tsp oil
- few curry leaves

Method:
1. In a sauce pan pour oil and add the mustard seeds. Once it splutter add jeera, chilies ginger and curry leaves.
2. Chop onions finely and add it to the pan. Once it is soft add the chopped tomatoes and peas. Fry these till the tomatoes becomes slightly mushy. Add the boiled potatoes, turmeric, and salt.
3. Meanwhile in a separate bowl mix the basen flour in some water. Dissolve it so it has no lumps. Mix it in with boiling vegetables. Add 2 cups of water and bring it all to a boil.
4. In a few minutes it will become thick. Garnish with cilantro.

Idli

Ingredients:
- 3 cups idli rice
- 1 cup whole urad dhal (Skin removed)
- 1 tsp methi seeds
- salt taste

Method:
1. Wash and soak the rice (with methi seeds) and urad dhal for 4 hours separately. In a wet grinder grind rice first and once it is smooth remove it. Now grind the urad dhal until it becomes smooth. You will see the urad dhal rising when you grind it.
2. In a big vessel mis it all together with salt.
3. Keep it in a warm dry place and it will rise overnight. You should be able to make idli's the next day. If it has not risen (if the weather is cold it might not rise overnight)then wait till evening.

Getting the right consistency is a little bit of a process. You might have to try it a couple of times to get it right. The fermentation of the idli dough greatly depends on the weather and how humid your place is. But once you get it right idli's are probably one of the easiest, healthiest and the tastiest food on the planet.

Kotsu

Ingredients
- 2-3 long purple Brinjal (Eggplant) cut into cubes
- 1 medium sized onion (optional)
- 1 lemon sized tamarind (extract the juice in 1 cup water)
- 4 red chilies (adjust to taste)
- 1 teaspoon jaggary or brown sugar
- 1/4 teaspoon Turmeric
- pinch of hing

Seasoning:
- 1/4 tsp mustard seeds
- 1 tsp channa dhal
- 2-3 tbsp peanuts (optional)
- few curry leaves

Method
1. In a heavy pan add the mustard seeds and let them splutter. Add the channa dhal, hing powder, red chillies and peanuts. I like adding peanuts as they give a crunch to this dish. Fry till they turn slightly brown.
2. Add onions, curry leave and fry till they turn golden brown. Add brinjal and fry for a few minutes. Now pour about a cup of water.
3. Once the vegetable is half cooked add salt and tamarind extract. Cook till it is tender. Mash it a little bit with the back of your spoon. As there is no coconut this step helps blend the dish well. Add brown sugar or jaggary. Simmer for a few minutes and remove from heat.

Garnish with corriander leaves and serve with hot idlis or dosai. This dish comes together very fast and tastes great.

Peanut chuttney

Ingredients

• 1.5 cups roasted peanuts


• 1.5 cups corriander leaves


• 4-5 green chillies


• tamarind a little bit


• 1 tbspn oil


• Salt to taste

Method

1. Fry corriander leaves and chillies together in oil


2. Remove seeds from tamarind and soak them in hot water till it becomes tender


3. Grind corriander leaves, tamarind, chillies, peanuts and salt to a corase paste.

Serve with hot idlis or dosai.