I tried out this oil free cabbage chutney yesterday for our dinner and served along with hot steaming idlies, we loved this tangy cabbage chutney and its completely oil free, yea i didnt used even a drop of oil for making this beautiful chutney and this chutney tastes fabulous even when i served them along with curd rice..Easy breezy chutney which is completely oil free gets ready in less time as i went for microwave cooking for cabbage chunks  while i dry roasted the spices in stove top..Sending this delicious tangy chutney to Complete My Thali - Chutneys hosted by Jagruti and to Only Event-Low Oil/Low Calorie guest hosted by Pari..



2cups Cabbage (chopped)
3nos Dry red chillies
1tbsp Coriander seeds
1no Tamarind (blueberry size)
1tsp Ginger
1tbsp Urad dal
Salt

Take the chopped cabbage, tamarind , ginger with salt in a microwave bowl and cook for 10minutes high in microwave oven, meanwhile dry roast the coriander seeds, dry red chillies and urad dal, roast everything until a nice aroma comes out..take everything in a mixie, grind as bit coarse paste by adding water if needed..

Transfer the chutney to a bowl and enjoy as side dish with idlies, dosas or with rice..

Since a long i wanted to make some spiced chutney with fruits especially with apples, yesterday i got an opportunity to try out some spiced apple chutney with golden apples cooked with cinnamon powder,dry ginger powder and ground cloves..This spiced apple chutney will get ready within 30minutes in microwave oven and this spiced apple chutney tastes fabulous with any sort of meats or with grilled bread toasts..For my surprise, even my H loved it and he enjoyed having with toasted bread slices..We loved it, obviously this spiced apple chutney goes directly to CMT-Chutney hosted by Jagruti..



2cups Golden apples (peeled & grated finely)
1/2tsp Cinnamon powder
1/4tsp Ginger powder
2pinches Cloves powder
Salt
1/4cup Sugar

Take the grated apples, cinnamon powder, ginger powder, cloves powder, salt and sugar in a microwave safe bowl, mix everything well and cook for 30minutes in high (stir twice or thrice in between)..Pour this spiced apple chutney in a sterlised jars and enjoy with meats and bread slices..

I bookmarked long back this cabbage roti and oats coconut chutney at Usha's Veg Inspirations, yesterday i got an opportunity to try out these both dishes for our dinner, i used chinese cabbages to make these rotis which turned out the dough bit sticky eventhough they tasted very delicious and crunchiness of the cabbage turned out this rotis more delicious..Coming to the oats coconut chutney, i didnt even opened my mouth before serving this oats coconut chutney to my family with cabbage rotis, none found out the secret ingredient until i revealed that i used oats in this chutney, I tempered this chutney with mustard seeds, urad dal and curry leaves  while Usha didnt went for this ,else i prepared them exactly as she went for..This oats coconut chutney is going to be a keeper for me and thanks to usha for sharing these both delectable and healthy dishes...Sending this both dishes to T&T-Veg Inspirations guest hosted by Saveur..



Cabbage Roti:
3cups Whole wheat flour
1+1/2cups Cabbage (finely chopped)
2tbsp Flax seed meal
1tsp Chilli powder
1/2tsp Ajwain seeds
1/2tsp Caraway seeds
1/2tsp Coriander powder
3/4tsp Cumin powder
Salt
Water
Oil for cooking

Mix the whole wheat flour, cabbage, flax seed meal along with all spices, add water little by little until they turns a smooth dough, keep aside for 15minutes, knead again the dough by adding few more flour as this dough tends to be bit sticky..make medium sized balls from the dough and roll them as rotis..

Heat a pan, drop the rolled rotis, drizzle few drops of oil and cook on both sides until they get well cooked..



Oats Coconut Chutney:
2tbsp Urad dal
2tbsp Channa dal
1/2cup Quick cooking oats
3/4cup Grated coconut
4no Green chillies
Few curry leaves
Salt
1/2tsp Mustard seeds+urad dal

Dry roast the urad dal and channa dal one by one until they turns well roasted, dry roast the quick cooking oats for few minutes, dry roast curry leaves in the same pan and keep aside...Grind coarsely the oats, roasted dals and curry leaves, add the grated coconut, green chillies with enough water and grind as bit coarsely paste, finally heat some oil, fry the mustard seeds, urad dal and curry leaves..add this tempered spices to the chutney and enjoy along with cabbage rotis...

When Krishnaveni posted her fenugreek sprouts chutney, i immediately wanted to prepare them, as i have recently sprouted few cups of fenugreek seeds, but i want to make this chutney with some roasted garlic cloves and more fenugreek sprouts, thats the way my family i can feed them something healthy also they wont blame me for this bitter chutney... I have prepared this chutney along with tamarind paste, dry red chillies with half a cup of fenugreek sprouts and garlic..For my surprise, this chutney tastes tremendous along with dosas and everyone at home enjoyed having this spicy chutney..Am so happy to see even my little one enjoyed with dosas who doesnt like anything bitter loved this chutney..The garlic cloves masked completely the bitterness of the fenugreek sprouts and i have to say a big thanks to Krishnaveni for sharing this healthy chutney, this sprouts with garlic chutney is going to be as a usual chutney in our menu anytime..



1/2cup Fenugreek sprouts
1cup Garlic cloves
5nos Dry red chillies
1tbsp Urad dal
1no Tamarind (blueberry size)
Few curry leaves
Salt
3tbsps Gingelly oil

Heat a tablespoon of gingelly oil, fry the urad dal,dry red chillies until they turn brown, now add the garlic cloves, tamarind piece, curry leaves, fenugreek sprouts and fry until a nice aroma comes from the garlic..Take everything in a mixie jar, add enough salt, remaining gingelly oil and water (if needed), grind everything a bit coarse paste..

Enjoy with idlis, dosas..sending to Think Spice-Think Fenugreek guest hosted by Priya..

We know that everything in ridge gourd can be used as curries or chutneys..My mom usually used to prepare the ridge peels with sesame seeds or with grated coconut as chutneys, i tried to prepare this ridge gourd peels chutney this time with green spring onions along with dry red chillies, urad dal, tamarind and grated coconut, this chutney tastes terribly delicious with hot steaming idlies and crispy dosas for breakfast and along with spicy tangy gravies for lunch..We enjoyed having this mild green chutney with rice and onion & pepper kuzhambu today for our lunch..Both together turned out our lunch prefect, we loved it..Quick and delicious chutney goes awesome even with rotis..



1cup Ridge gourd peels
1cup Green spring onions
4nos Dry red chillies
1no Tamarind (blueberry size)
1tbsp Urad dal
2tbsp Grated coconut
Oil
Salt
1/2tsp Mustard seeds
Few curry leaves

Heat few drops of oil, fry the dry red chillies, tamarind and urad dal until they turns golden brown, take them in a mixie jar, in the same pan, saute the ridge gourd peels, green spring onions until they shrinks a bit..grind this sauteed peels and spring onions along with grated coconut,water and salt until they turn as bit coarse paste..

Heat again enough oil, let splutters the mustard seeds and curry leaves, add immediately to the grounded chutney and serve along with any sort of dishes..

Garlic chutney goes awesome with any sort of dosas or idlies, my mom have her usual version of making out this chutney...She always prepare her garlic chutney with garlic cloves,dry red chillies and tamarind pieces..My version of this chutney is quite different from her version, i have already prepared my version of garlic chutney here with curry leaves..I prepared yesterday my mom's version of garlic chutney for our dinner...This chutney goes prefect as side dish for any kind of dosas and its quite spicy and tangy; myself and my H enjoyed having along with our dosa...Since its my mom's version of chutney which i learned from her when i was doing my college, its one among my inital cooking experience which i never ever forget to prepare whenever we feel like having something spicy..



25nos Garlic cloves
7nos Dry red chillies
1no Tamarind pieces (blueberry size)
Salt
2tbsp Gingelly oil

Heat few drops of oil, fry the dry red chillies and tamarind piece, keep aside..In the same pan, fry the garlic cloves until they turns golden brown...Take everything in a mixie jar along with gingelly oil, salt and enough water and grind a bit coarse paste...

Serve with any sort of dosas or idlies..

Snake gourd consist of substantial amount of moisture and little protein, fiber, fat and carbohydrate. Its mineral and vitamin contents are calcium, iron, phosphorus, substantial amount of carotene, little thiamine, riboflavin and niacin. I love to have three or atleast two different chutneys with dosas or idlis for my morning breakfast when i was kid, my mom usually make coconut chutney used to make out different chutneys with either veggies or with veggie's peels as chutneys just for me..One among those chutneys is her famous snake gourd seeds chutneys,she never ever trashed snake gourd seeds where she used to make out chutney with this seeds and i do prepare her version of chutney with snake gourd seeds..but this time i tried by adding few bellpepper chunks to this spicy,tangy and delicious chutney which turned out prefectly and suits fabulously as side dish for breakfast dishes and rice dishes...My H loved this chutney with curd rice and sambhar rice, he just enjoyed having this tangy chutney...This chutney can be conserved for a week in fridge and can have this chutney even as spread over some toasted breads..


1cup Snake Gourd Seeds
2tbsp Chana dal
1cup Bellpepper pieces
4nos Dry red chillies
1tbsp Coriander seeds
2tbsp Urad dal
1no Tamarind (blueberry size)
3tbsp Coconut (grated)
Oil
Salt
1/4tsp Mustard seeds
5nos Curry leaves


Heat a tsp of oil and saute together the snake gourd seeds and bellpepper pieces until they get cooked...fry in the same oil, chana dal, urad dal, red chillies, coriander seeds, coconut, tamarind one by one until they turns golden brown...grind together with enough salt as a coarse paste...heat again few more oil and let splutters mustard seeds and fry the curry leaves, add the grounded coarse paste of both bellpepper and snake gourd paste and cook until they turns as thick paste..

Serve as side dish!!!!

Simple chunky eggplant chutney cooked with freshly grounded tomato puree and home made coriander seeds based coconut masala, both tangy tomato puree and home made masala together makes this chutney more flavourful, delicious which goes awesome with rice or either with breakfast dishes like idlies, dosas or with rotis..This chunky eggplant chutney is such an easy dish can be prepared within few minutes and with simple ingredients..If u dont like eggplant chunks in this chutneys u can also go for eggplant puree, u can prepare the eggplant puree by cooking eggplants with garlic aside and making a puree with those cooked eggplants chunks, but i went for an easy and quick chutney without making eggplant puree which looks like eggplant masala, anyhow this chunky chutney tastes really spicy, tangy and yummy when served hot with any dish.


1no Eggplant (big)
1no Onion (chopped)
2nos Tomatoes (pureed)
5nos Garlic cloves (crushed finely)
1/2tsp Mustard seeds
1/4tsp Urad dal
Salt
Oil
3nos Curry leaves

To Grind:
1tbsp Coriander seeds
4nos Dry red chillies
3tbsp Fresh grated coconut
1/4tsp Cumin seeds
1/4tsp Fenugreek seeds

Heat oil in a pan, add the mustard seeds, urad dal , let them splutters..add immediately the crushed garlic and fry until they turns slightly brown, meanwhile grind all the ingredients given in the list 'to grind' as fine paste, keep aside..Now add the chopped onions to the frying garlic and sauté until they turns transculent,add the chopped eggplant pieces to the onion and stir until they get half cooked,put the flame in simmer & close the pan with the lid.. add the grounded masala paste and curry leaves to veggies, cook until the oil gets separates..finally add the tomato puree,salt and cook everything in medium high flame..stir occasionally and put off the stove once the eggplants gets well cooked...

Chutney mania continues!! yea if i prepare idli batter at home, its quite an obligation for me to prepare different side dish else its will be quite hard to satisfy my H's tastebuds..Hope u guys can imagine that i really need to break my head to make out delicious, spicy as well as prefect side dish to serve along with hot steaming idlies or crispy dosas..Each and every time i have to break my head to make out chutneys with different combinations of veggies or either with coconut and roasted split channadal (pottukadalai)..Sometimes i used to add many veggies together to try out some healthy chutneys or else i used to add ginger chunks, coriander leaves, mint leaves or tomato chunks with grated coconut and split channadal to change the routine chutneys, one among those my creation is this carrot and zucchini chutney..I just combined together both finely chopped carrots chunks and zucchini chunks with dry red chillies, blueberry size tamarind, ginger chunks with some urad dal and temperd with mustard seeds and curry leaves...My H relished this chutney and i really want to share with u all..

Actually i prepared this chutney by accidently..Sunday i asked my hubby to get coriander leaves from the nearby chinese store, seems he picked some flat parsley leaves which ressembles quite like coriander leaves and i didnt noticed this..Yesterday we had some quinoa dosais for our dinner and i wanted to makes some spicy coriander chuntey as a side dish, but while washing the leaves i noticed that its parsley leaves and dont want to throw them away so i added them along with grated coconut,roasted gram,ginger,green chillies and prepared this chutney, which tastes awesome with crispy dosas, if u dont like the smell of raw parsley leaves, just stir fry them for few minutes before grinding..Sending this green chutney to CMT-Chutney hosted by Jagruti..



1/4cup Parsley leaves
1/2cup Grated coconut
2nos Green chillies
2tbsp Roasted gram/Pottu kadalai
Salt
1/2tsp Grated ginger
1/2tsp Mustard seeds
few curry leaves
1/2tsp Urad dal
Oil

Grind the parsley leaves, grated coconut, green chillies,grated ginger, roasted gram with salt as bit coarse paste, transfer to a serving bowl, heat enough oil and splutter the mustard seed,urad dal, curry leaves..add this tadka to the chutney and serve immediately..