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Preparation time : - 3 minutes Serves : - 2 HOW TO PREPARE: - Wash the ginger and peel it. Cut it into small pieces and set it aside. Then in a blender or a manual grinder add the ginger pieces, green chillies and salt to taste. Grind till it becomes a fine paste. Pour the lemon juice and mix well. This chutney is very hot and so serve with plain dishes like curd rice, coconut rice etc. 
Preparation time : - 30 minutes Serves : - 2 HOW TO PREPARE : - Soak the tamarind in water for 20 to 30 minutes. When it becomes nice and soggy, squeeze out the seeds. Then drain the water and set it aside. Take a pan and heat the oil. When the oil is very hot add the cloves and sauté briefly. Then add the jaggery, sugar, black pepper powder, red chilly powder, tamarind water, roasted cumin powder and salt. Cook on a medium flame for a while. Stir continuously so that no lumps are formed and all the ingredients mix well. Remove from flame and let it cool. Once its cool put it in a blender and make a fine paste. It will be watery and so drain it once. Now pour the drained water into the pan and simmer and cook till it becomes a thick paste. Serve as a topping for curd vadai. Ingredients : - 250 grams bottle gourd,1/2 teaspoon red chilly powder, 1 cup vinegar, 1 ½ sugar, 2 cardamoms, 2 garlic flakes, 2 teaspoons of ginger cut into long strips, 4 teaspoons raisins, 6 almonds blanched, 8 seedless dates and 3 teaspoons salt. Preparation time : - 20 minutes Serves : - 10 HOW TO PREPARE : - Wash the pumpkin and then scrape it. Grate it and keep it aside. Now take a pan and put the chopped garlic, ginger strips, dates, pumpkin and water and cook till its tender. Then add the raisins, almonds, cardamoms, sugar, salt and vinegar. Now simmer and cook till all the ingredients blend together and it thickens. After a while the mixture will slowly change colour and will become light brown in colour. Remove from flame and let it cool. Serve with dosas and vadai. This can be stored but ensure that the jars should be air-tight. |
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