Spicy Green Tomato Chutney | Tomatokayi Chutney with Garlic

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When I see the green tomatoes I think of this Chutney/Dip. When everyone look for ripe red tomatoes in the packed Tomato bags at the super market, I pick the bags that have one or two raw/green tomatoes so I can make this chutney. This is again my mother's recipe that I follow blindly :-) I love to eat it with hot steaming rice with a dollop of ghee on top. It also tastes great with idli, dose, akki rotti, or Chapati.

Prep Time: 5 mins | Cooking time:5 mins
Recipe Type:  Chutney | Dip
Recipe Source: My mother

Ingredients:
2 Green raw tomatoes
1 Onion
4-5 cloves of garlic
1 tsp of Cumin seeds
3-4 Green chillies
1 tsp grated Jaggery  or Sugar
Salt to taste
Oil: 1 tbsp

Method:

1. Roughly chop tomatoes, onion, garlic and green chillies.

2. Heat oil in a pan and add cumin seeds, when it splutters add garlic, green chillies and onions and saute for 2-3 minutes.

3. Mix in chopped tomatoes and fry for 2 more minutes.  Turn off the flame and let the mixture cool down completely.

4. Put the cooled mixture in a mixer jar, add jaggery and salt and grind to a paste. Keep it slighlty coarse.

5. Serve with rice as a side dish with a dollop of ghee.

Notes:
1. You can add a tempering of mustard seeds, dry red chillies and hing on top for added flavors.

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Charred Brinjal and Coconut Chutney | Smoky Eggplant-Coconut Dip

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I spent my childhood in North Karnataka with a mixture of cultures and food around, my parents are from coastal Karnataka so at home lunch was always a combination of South Canara and Dharwad style recipes, which my mother learnt from our neighbors. Back in my ajji's house they always cook matta rice (boiled red rice) and most of the times we had this rice ganji (water wasn't drained from the rice) for dinner.

It is very healthy and can be eaten with pickle, vegetable palya, happala (papad) or any chutney. My mother used to make different types of chutneys to go with it like raw mango chutney, green tomato chutney or ridge guard peel chutney etc. These chutneys are simple to make with very few ingredients and tastes good with even chapathi or white rice.

Continuing with the recipes from my mother's kitchen, today's post is about delicious and smoky Charred brinjal and coconut chutney.

Learn how to make brinjal- coconut chutney:

Prep time: 5 mins | Cooking time: 15 minutes.
Recipe type: Chutney | Dip | Side Dish

Recipe Source: My mother

Ingredients:
1 medium sized purple Brinjal/Eggplant
1 medium sized Onion
4-5 green chillies
4-5 cloves of Garlic
1 cup fresh coconut
1 tsp Cumin Seeds
1 slice raw mango cut into pieces
Salt to taste

Method: 
1. Wash and wipe dry the brinjal and roast it on direct flame on the burner. Keep rotating it so it's evenly roasted from all sides.  Discard the charred skin and roughly chop the Brinjal once its cooled down.

2. In Mixer Jar add fresh coconut, raw mango pieces, green chillies, cumin seeds, garlic cloves and salt and grind for a minute, do not make a fine paste. 

3. Mix in roughly chopped onion and charred brinjal pieces and pulse it couple of times, add a little water if needed. This is just to combine everything well. Do not grind continuously as it will turn into a fine thick paste.

4. Serve the delicious smoky chutney with Rice or roti/chapathi. 

Notes:
1. You can replace raw mango with tamarind pulp but the mango flavor is highly recommended.
2. Roast the brinjal thoroughly from all sides, it's easier to remove the skin when its well cooked.
3. Do not grind the brinjal to fine paste as the taste will completely change.

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Pomfret fish masala fry - how to make fish masala fry

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Udupi-Mangalore region in Karnataka has some special cuisines. Specially bunt cooking is known for chicken and sea food delicacies. One such recipe is fish masala fry. I have used pomfret fish in today's recipe. Lady fish (Kane fish) masala fry also tastes just as wonderful.

It's an easy recipe, needs no marination. Kundapura masala powder is mixed with tamarind juice and salt and slow cooked in garlic tempering to get the delicious masala for fish. It will leave you licking your fingers. Do try it and let me know how do you like it.

Ingredients:

Pomfret fish : 500 gms (10 small to medium pieces)

Kundapura masala powder : 1 tbsp

Tamarind juice : 1/2 cup

Turmeric powder : 1/4 tsp

Salt to taste 

Coconut oil: 2 tbsp

Garlic : 4-5 cloves 

Curry leaves : 2 sprigs

Method:

1. Wash and clean fish pieces, apply a little salt and keep aside for 15 minutes.

2. Mix tamarind juice, masala powder, salt and turmeric powder with little water in a bowl.

3. Heat oil in a wide pan and add finely chopped garlic and curry leaves, fry until garlic is slightly golden in color.

4. Pour the tamarind juice mixed with spice powders and cook on low flame until oil separates.

5. Line the fish pieces in the pan and coat with masala paste.

6. Let it cook on both sides on medium flame. Sprinkle little water if the masala is sticking to the pan.

7. It will take about 10 minutes for the fish to cook completely on both sides.

8. Serve hot with lemon wedges.

Please click here to know how to make kundapura masala powder:

http://bayiruchi.blogspot.sg/2015/10/kundapur-masala-powder.html

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Garlic dal

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Garlic Dal is one of the easiest and quickest recipes. Preparing the gravy takes only 5 minutes. A perfect blend of garlic and aromatic spices combined with dal gives it a unique taste. It goes very well with jeera rice (cumin rice) or any flavored rice. 

Ingredients:
Pegion peas (toor dal/togari bele): 1 cup
Turmeric: 1/4 tsp
Lemon juice : 1 tbs
Cumin seeds: 1/2 tsp
Sliced Garlic: 1 pod
Coriander leaves
Red chilli powder: 1 tsp
Coriander powder: 1 tsp
Cumin powder: 1/2 tsp
Garam masala powder: 1/4 tsp
Oil: 2 tb

Method:
1. Cook dal with turmeric, few drops of oil and enough water in pressure cooker.
2. Heat butter in a pan and add cumin seeds and fry.
3. Add sliced garlic and sauté until the raw smell disappears.
4. Add turmeric and fry garlic until it turns golden in color.
5. Add chopped coriander leaves and add red chilli powder, coriander and cumin powder  and garam masala powder and mix it quickly. Keep the flame low so the spices don't burn.
6. Add dal and salt and mix well
7. Bring it to boil and garnish with coriander leaves
8. optional: Add a tempering of sliced garlic and dry chillies on top.

9. Serve hot with rice of your choice :)

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