Wood apple Chutney- Velaga Pandu

Ingredients:

• Wood apple- 1 ripe (Velaga Pandu) 
• Dry red chilies- 15-18 broken into pieces
•  Mustard seeds- 1 tbsp
• Fenugreek seeds- 1 tbsp (Methi seeds)
• Salt- 1 1/2 tsp
• Jaggery- 1 tbsp
• Oil- 1 1/2 tbsp

For Tempering:

• Oil- 1 tbsp
• Mustard seeds- 1 tsp
• Cumin seeds- 1/2 tsp (Jeera)
• Dry red chilies- 1 broken 
• Asafoetida- 1/4 tsp (Hing)

Method:

1. Break open the wood apple carefully using a pestle. Do not hurt your fingers and make sure kids are no where around. 
2. Check the insides to see if the pulp is good. It will be slightly brown in color. 
3. If there is a whitish covering discard it. It is overripe and has moss growing on it.
4. Use a spoon to scoop out the pulp into another bowl. 
5. Heat oil in a small pan and roast the mustard seeds, methi seeds and dry red chilies for 2 minutes or less. 
6. Let it cool down and grind into fine powder. 
7. Now add the pulp into the jar and grind once. 
8. Mix and add salt, jaggery.
9. Grind again once and mix well. 
10. Do not add water even when it gets tough to grind. the salt and jaggery will release enough moisture to help in grinding. 
11. Grind till you get a paste with tiny bits of seeds remaining. 
12. Prepare tempering by heating oil and add mustard, cumin seeds and dry red chilies to it. As the mustard splatters add asafeotida and turn off the heat. 
13. Mix it nicely into the chutney and transfer to an air tight box. 
14. Serve with rice, dosa, roti or parantha.
15. It will stay good in the refrigerator for up to 10 days. 
16. Remember not to add water. 

Raw Tomato Spring Onion Chutney

Ingredients:

• Tomatoes- 6 (I used yellowish orange ones)
• Spring onion- 3 medium sized
• Green chilies- 3-5  broken into two
• Garlic cloves- 3-4, peeled and roughly chopped
• Corainder leaves- a small handful, washed
• Oil- 2 tbsp
• Salt- 1 tbsp

For Tempering:

• Oil- 1 tbsp
• Mustard seeds- 1 tsp
• Cumin seeds- 1/2 tsp
• Asafoetida- 1/4 tsp
• Dry red chilies- 1 broken (if required)

Method:

1. Roughly chop the tomatoes and spring onions. 
2. Heat oil in a heavy bottom pan and add the chopped tomatoes, spring onion, green chilies, garlic cloves, coriander leaves and salt. 
3. Let it cook till the tomatoes are soft, by stirring occasionally. It will take about 20-30 minutes.
4. Once the mixture is thick turn off the heat and let it cool. 
5. Grind to either a coarse paste or smooth paste, depending on your taste. 
6. Prepare tempering by heating oil in a small pan. Add mustard seeds, cumin seeds, asafoetida and dry red chilies.
7. As the mustard splatters turn off the heat.
8. Add to the ground chutney and mix well.
9. Take into serving dish and serve with rice, roti, idli, dosa, vada. 
10. Store the remaining in an airtight box and keep in the refrigerator. It will stay good for up to 3 days. 

Tips:

1. Add a half a spoon of sugar while cooking for mild sweetness.
2. Add a tiny piece of tamarind for more tangy flavor.

Masala Dosa

Ingredients:

For Dosa Batter:

Please watch the video for detailed instructions.

• Urad dal- 1 cup, soaked for 5-6 hours
• Rice- 1 cup, soaked for 5-6 hours 
• (Both can be soaked together the previous night)
• Salt- 1 1/2 tsp

For Masala Dosa:

• Oil- 1 tsp
• Potato Curry
• Dosa
• Ginger chutney

Method:

1. Grind the soaked urad dal and rice with 1 cup oi water in a wet-grinder for about 10 minutes. 
2. Check in between to see if the batter is smooth enough for your taste. 
3. Once done, add salt and mix well. 
4. Add water to make the batter runny while preparing the dosa. 
5. Store in refrigerator for future use. 
6. We need not let it sit for fermenting because it is prepared in wet-grinder but for those who like, they can leave it outside for an hour and then store in refrigerator. 
7. Take the batter, dilute it by adding water. Mix well.
8. Heat a tawa or pan and spread the batter on the hot tawa. Keep the heat on medium.  
9. Then add drops on oil on the outer edges of the spread. 
10. Cook for 1 minute or so and as the outer edge starts to separate form the pan, gently use a spatula to lift the dosa. 
11. Either flip it over and cook for a minute or take off the heat onto a plate.
12. That depends on how you like your dosa.
13. Now add some water to a small amount of ginger chutney to dilute it.
14. Spread the chutney on the less cooked side of the dosa. 
15. Place a small quantity of the Potato curry in the center and fold the dosa from all sides. 
16. Serve with ginger chutney, Sambar, peanut chutney.

Ginger Chutney - Hotel Style

Ingredients:

• Ginger- 25 gms
• Tamarind- 25 gms
• Dry red chilies- 10-12 broken into pieces
• Garlic cloves- 3-5 big, peeled
• Salt- 1 tbsp
• Jaggery- 4-5 pieces

Soak the tamarind and dry red chilies in hot water separately for 30 minutes. Do not throw away that water.

For Tempering:

• Oil- 1 tbsp
• Mustard seeds- 1 tsp
• Cumin seeds- 1/2 tsp (Jeera)
• Asafoetida- 1/4 tsp

Method:

1. Wash, peel and roughly cut the ginger.
2. Once you have the soaked and softened tamarind and red chilies, you can start the preparation which is very easy.
3. Add the ginger, tamarind and dry red chilies to a mixer jar. Pour some of the tamarind water and grind once. 
4. To this add garlic and salt. Pour little more water and grind again. 
5. Now add jaggery pour more water (of tamarind or red chilies) and grind to a smooth paste. 
6. Add remaining water if you like the chutney runny. 
7. Now heat oil in a small pan for tempering.
8. Add mustard seeds , cumin seeds and asafoetida. As the mustard splatters turn off the heat and add to the chutney. Mix well and serve.
9. This chutney tastes great with idli, dosa, roti, minapa roti or garelu. 

Notes:

1. The water used to soak the red chilies can be added to curries and so can be the remaining tamarind water. 
2. This chutney can be stored in the refrigerator for up to 4 days.