Red Chilli Chutney

Well friends, its been a while since I posted anything on the site, life has become a bit too hectic. Hey I'm looking for some feedback and some comments on the blog, please read ur mail and take some time out so we all can have fun cooking and discovering new things. Anyways, here's another chutney recipe(lately I've been renamed as the chutney queen.....lol). This one is made of ripe red chillies(not the dry ones).
Ingredients: Ripe red chillies - 8 to 10, washed, dried and stems cut off
Garlic - 8 to 10, peeled and diced
lime - 3 to 4 depending on amount of juice you can get out of them
salt to taste
oil for tempering, mustard seeds, cumin seeds and haldi
Method: Grind red chillies, garlic, lime juice, salt together to make a nice paste. In a kadai heat oil, add mustard, cumin seeds, let them splutter, add haldi and add the red chilli-garlic paste and let it just get one boil and take the kadai off the heat. Let cool, transfer to a cool and dry bottle and refrigerate. Stays for more than 10 days. Sunidhi just loves this chutney and wants to eat this chutney with everything, even her toast.........well then have fun making and eating this chutney, but well dont go overboard, I'm not responsible for what happens later............lol...enjoy girls!

Cauliflower Chutney

Recently this chutney has become a big hit in my house, partly because this is very easy to make. Plus this chutney goes with pretty much anything, chapathi, rice, idli or upma. Also you don't have to throw away those cauliflower stems, which is always more than the cauliflower itself. So here goes the recipe:
Ingredients: Stems from the cauliflower(pretty much anything you don't want to use in the cauliflower vegetable or whatever that is you are making with that cauliflower) - washed and chopped finely, Green chillies - 8-9 depending on your taste, chopped, jeera - 1 teaspoon, oil - 1 tsp, roasted peanuts - 1 tbsp, lemon juice - 1 tbsp, mustard seeds, jeera seeds, a pinch of turmeric, a pinch of hing, curry leaves, finely chopped coriander leaves, salt to taste
Method: In a shallow pan heat oil, add jeera, green chillies and cauliflower stems, stir and cover till the cauliflower becomes soft and slightly brown. Let cool and then blend it with peanuts, lemon juice, salt adding little water at a time, checking the consistency. In another small pan, heat 1 tbsp oil, add mustard seeds, cumin seeds, curry leaves, hing and turmeric and mix it with the chutney. Garnish with finely chopped coriander and enjoy the chutney. Stays in the refrigerator for upto a week.

Garam Masala

We Indians use a lot of masalas in our cooking, and the basic masala powder we use is the Garam Masala, hmmmmm........as the name suggests, its really hot.........well then lets get my recipe for garam masala.....by the way for the girls in USA you need to have a good grinder for dry masalas, and I sincerely vouch for the Kitchen Aid Coffee grinder with the detachanble jar, its been working great for me and my best friends for years now(I know who's listening on this one).
Back to the recipe
Ingredients:
1tbsp Jeera(cumin seeds), 1/2 tbsp black pepper corn, 1/2 tbsp Big elaichi(cardamom), 1tsp cloves, 1tsp small green elaichi(cardamom), 2" cinnamon stick, 5-6 bay leaves, 1/2 tbsp dry ginger, 1 tsp nutmeg
Method: Dry roast Jeera, black peppercorn, big elaichi, cloves, small elaichi, cinnamon, bay leaves, dry ginger and nutmeg, adding each ingredient for 1 min in that order one after the other, till you get a nice aroma, make sure that the masalas dont burn and hence the order. Let them cool down, grind them to a powder and store in an airtight container.

Zuchini Masala Curry

Ingredients:
2-3 Zuchinis(cut in 2-3 pieces and slit in between crosswise), 1/2 medium onion, tamarind paste-1tsp, 1 tbsp roasted peanuts, 1" cinnamon, 4-5 cloves, 1 tbsp dry coconut powder, 2-3 garlic, 1/2 tbsp dhaniya powder(coriander powder), 1tsp red chilli powder, 1tsp turmeric powder, oil-1tbsp, salt to taste, curry leaves
Method: Grind all the above ingredients starting from onion and make a thick paste. Add water as necessary. Stuff the paste in the Zuchini slices. Heat oil in a pan, add curry leaves and the stuffed zuchini and let it cook on medium flame, after 5 minutes, add a little water to adjust the consistency of the gravy, cover and let cook on low flame for another 5 min. Garnish with coriander and serve with roti or rice.

Recipe sharing

Hi people,
Wanted to create a blog for all the great chefs around the world, specially for indian cooking. Lets all share some nice recipes and as we go along we might learn some new ways of cooking the same dish..........good luck and any questions or doubts, don't hesitate to post it right away.