Carrots-Ridge Gourd Chutney

Chutney is always a spicy side dish and it goes well with almost all the main dishes. It can be a breakfast, lunch, snack or even dinner time, yummy chutney will be always a good side dish. It goes well with Vadas (fritters), idli, dosa, chapatis or even any type of rice too. It can even be a good spread on bread or buns.

Preparing chutney is an easy task. We have so many varieties of chutneys and vegetable peels also used for chutney. Here is such one kind of chutney which is prepared from carrots and ridge gourd peel. One must prepare and njoy to know the joy of having these chutneys. People from Udupi (Dakshina Kannada) and Malnad side are experts in preparing different varieties of chutneys.
I have used ridge gourd peels, carrots, coconut and some spices to prepare chutney. I have used this chutney and prepared chapati which has come out well and it is nice to have spicy chapatis. (My next Post).
Lets see some benefits of having Ridge Gourd in our diet.
Ridge gourd is low in cholesterol and saturated fats. It is high in Vitamin C and very good dietary fiber. It contain minerals like iron, manganese and magnesium. It is also used for weight loss. Ridge gourd is an excellent blood purifier. It helps to cure jaundice. It is also very good for people who suffer from diabetes. It contain very good amount of anti - inflammatory and anti biotic properties. It is very good for our immune system and very good remedy for acidity and ulcer.

Lets see the recipe now

Things Needed : 

Carrots : 2
Ridge gourd peel : 1 Bowl.
Coconut : fresh and grated : 1 cup
Green chilly : 3
Coriander seeds : 1 Teaspoon
Tamarind : Small marble size
Salt : to taste
Ingh : a pinch
Mustard seasoning : 1 Teaspoon ( oil (1 teaspoon), mustard seeds 1/2 teaspoon, ingh a pinch and curry leaves, 5 to 6 or more.

Method : 

1. Wash and remove the outer skin of carrots, cut the.
2. Now put ridge gourd peels, cut carrots, green chilly, coriander seeds, tamarind and salt in a small bowl.

3. Add a pinch of ingh and turmeric powder. Add 1/4 cup of water and pressure cook it. ( 5 to 6 minutes). Leave it for cooling.
4. Grate coconut and grind cooked ridge gourd peels, carrots and spice mixture with very little water. (along with vegetable cooked water).

5. Remove from the mixi jar to a serving dish.

6. Add mustard seasoning and serve with the main dish as one of the side dish.

Note:

Pressure cooking carrots and ridge gourd peels helps to soften the vegetables. Use of chilly is always optional. (red or green/ less or more). Use of coconut oil is also optional. Wash the vegetables thoroughly before using.
Time : 20 minutes
Serves : 4 to 5

Dodda Patre (Sambara balli ) - Channa Dal Chutney

Chutney is a side dish which is prepared using coconut and it can be eaten with almost all main dishes. It can be a spicy spread on bread sandwich or even in chapati rolls. Indians do love chutney. Chutneys can be prepared in many ways using different vegetables/ vegetable peels, dals and many other ingredients.

READY TO SERVE DODDA PATRE  - CHANNA DAL CHUTNEY

Here I have used Dooda Patre/ Ajwan leaves, coconut and some spices to prepare this chutney. These Dodda Patre leaves contain loads of medicinal values and used in cooking also. Dodda Patre leaves have a beautiful aroma and goes well with Indian dishes.
Dodda patre is also called as Ajwain leaves because it gives the aroma of ajwain. Dodda Patre is also known as Pathar chur in Marati, Pani Kukkaraka (since it helps in chasing fever (jvara) in Malayalam and Karpooravalli in Tamil. In Hindi it is called Pan Ova (Ajwain) and in Telugu it is known as Vamu Akku. Dodda Patre is also known as Indian Oregano and Indian Borage/ Cuban oregano and Mexican Mint.

DODDA PATRE PLANT IN BIRTHI MANE GARDEN

Let us see some benefits of Using Dodda Patre/Ajwain leavs in our diet:

The leaves are used in many traditional medicines. They are good for treating coughs, sore throats and nasal congestion. They are also good for infections, malaria fever, flu, chronic astama, hiccup, bronchitis and epilepsy. These leaves improve the health of our skin, detoxify the body and helps to relieve stress and anxiety. It is good for digestion. They are very good for respiratory problems and helps to boost immune in the body and prevent bacteria or other infections. It contain Vitamin C and Vitamin A.  The acid (ascorbic acid) found in the herb helps to immune system and to be strong. Vitamin A content helps to improve vision health. It also helps to reduce the stress in the eyes. It contain organic compounds and minerals. The herbal tea prepared from this leaves are good for people who suffer from high anxiety, chronic stress and it helps to get good rest, relaxation and good sleep. It is also good for people suffer from irritable bowel syndrome and stomach upsets.
Caution : Please note that Pregnant and breast feeding mothers do not use the herb. (The chemical content in the leaf may lead to some alergy.

Dodda Patre - Channa dal Chutney can be served as one of the side dish. It goes well with almost all main dishes like rice, chapati, any type of roti or parata, dosa, idli and even palau.
Lets see the recipe now. It is easy and simple and healthy to eat.

Things Needed : 

Dodda Patre/ Sambara Balli Leaves : 1 Bowl or more than two handful
Coconut : 1 Bowl
Channa Dal : 2 to 3 Tablespoons
Red Chilly ( byadagi) : 6 to 8
Tamarind : A marble size 
Curry leaves : 1 Handful
Ingh /Asfoetida : a little
Salt : to taste
Water : as required
Oil : 2 Teaspoons
Mustard seasoning with curry leaves and ingh : 1/2 tea spoon mustard seeds, 5 to 6 curry leaves and little ingh

Method : 

1. Wash the leaves nicely and slowly, keep it aside.
2. Grate or cut coconut and keep it aside.

3. Keep a pan on the fire and heat. Put 1 Teaspoon of oil, Add channa dal and fry nicely till it turns golden brown.

4. Add red chilly, curry leaves and ingh. Now add washed " Dodda Patre " leaves and fry til they turn soft. (on the low flame).

5. Let the fried ingredients get cool.
6. Grind coconut, tamarind (check to know there is no seed) and the fried ingredients nicely till they turn soft (2 to 3 minutes).

7. Add required salt and churn once or twice. Remove from the mixi jar. (Do not add much water to grind).

8. Shift the chutney to a serving dish and add mustard seasoning.

9. Serve with the main dish you have prepared.

Note :

Do not add much water while grinding. (It turns watery and will not taste good). Adding more/less chilly is optional. You can add a red chilly to the seasoning. It gives good aroma and adds to the taste. Using byadagi chilly gives good colour to the chutney and adds taste to the chutney. Fry the ingredients on low flame. Adding onions and garlic to the chutney is optional. (You can grind onions and add garlic while frying mustard seeds for seasoning. Adding cut onions on the top of the chutney (just before serving ) adds to the taste. (I did not use any onion here in this recipe).
Time : 10 minutes
Serves : 4 to 5.

Carrot - Cucumber -Chutney (C - 3 ) Bread Sandwich

Carrots, Cucumber and Mango Chutney is used to prepare this bread sandwich . Carrot cucumber sandwich is an easy dish and you can munch them any time of the day.  It can be for breakfast or for snack.
This is a healthy snack we can say since it contain vegetables. Raw vegetables are used here and raw vegetables are loaded with minerals and vitamins.

Lets see some benefits of eating ghee in our diet.
Ghee protect our gastrointestinal system. It helps to balance our cholesterol levels. It provides additional energy and reduce the Inflammation in the joints. It helps to eliminate some allergy and protect us from various chronic disease. It helps to improve our eye health. Strengthen our immune system. Ghee contain some amount of Vitamin A, Vitamin E and Vitamin D. Ghee is a good fat that body needs fat to function. Omega - 3s  (monounsaturated fats) are healthy forms of fat that can be found in ghee and it has positive health benefits in the body. It is also a good energy booster. You should also know that you should consume ghee in smaller quantity.
I have used Mango chutney, grated carrots and sliced cucumber to stuff the bread. I have done this sandwich using sandwich maker. You can try this sandwich on tava or a pan.
NO ONION OR GARLIC IS USED IN " Carrot - Cucumber -Chutney Bread Sandwich. I call this as C - 3 Bread Sandwich because it has carrots, cucumber and chutney.
Lets see the recipe now.

Ingredients : 

Carrots : 2 

Cucumber : 3 to 4 (small size)

Mango Chutney : 1 Small cup

Bread : 8 Bread slices (Any brand)

Ghee : 2 to 3 Tablespoons

 Method : 

1. Wash and grate carrots and cut cucumber in circle shape.

2. Take bread slices (no need to remove the sides), apply ghee on one side of the bread.

3. Now apply mango chutney on the top of ghee.

4. Put some grated carrots on the top.

5. Place some cucumber slices on the top of the carrots.

6. Spread some chutney on the 2nd slice and place the bread slice on the top of cucumber.

7. Press a little. Prepare one more sandwich the same way .
8. Now apply a very little ghee the top of the sandwich and put them in the sandwich maker and let it cook for 1 to 2 minutes.

9. Remove it from the sandwich maker and serve with some grated carrots and cucumber.

10. Repeat the same and enjoy carrots, cucumber and Chutney sandwich.

Note : 

Any chutney will be ok to prepare this sandwich. Use of more/less ghee is an optional. Useing brown bread is a healthy option. You can use cut onions on the top of cucumber (onion favorutes).
You can make use of dosa tava instead of sandwich maker. Just press the sandwich after you placed the second bread on the top of cucumber slices and fry/ roast with little ghee on the tava . Turn the other side and roast it well. Now it is ready to serve or eat.
Mango Chutney : Use 1/2 cup of grated coconut, raw mango (1/2 of one small raw mango), 2 fried red chilly (byadagi menasu)  and required salt, a little ingh and 1/4 Teaspoon of mustard seeds. Grind all the ingredients till smooth and remove from the mixi jar. Your mango chutney is ready to serve or use. Do not use stale or spoiled chutney. You might get sick (Food Poison).
Time : 20 minutes
Serves :4 serves.

Mango & Cucumber Peel Chutney

Mango & Cucumber peel chutney is a side dish. We normally use the vegetable peel or the pulp to prepare some edible side dishes. Here is one such recipe. It is spicy and tasty and easy to prepare.

One must remember to wash the vegetable thoroughly and keep them in normal water for at least 1 to 2 hours before use it. It should be done since so much of chemical spray used on vegetables to survive them for a long time. One should take care before using the peel of the vegetables. Beetroot, capsicum, cabbage, carrots, cucumber, leaves all these can be used for small side dishes.
Lets see some benefits of eating Coconut in our diet.
Coconut is called as Kalpa Vruksha, means giving out every thing or we use each part of coconut tree. The coconut tree gives so many things to the man kind like, each part of the tree is used in one or the other way. Coconut is full of nutrients like vitamins, dietary fibre and minerals. Coconut provide many healthy benefits. Coconut is said to be good for heart. It is low in sodium and high in potassium. It is gluten free and loaded with high amounts of dietary fibre. They help to improve the good cholesterol ratio in our body and good for people who suffer from high blood pressure. It helps to control blood sugar. It helps to slow down the release of glucose in blood stream and helps to lower the blood sugar levels and controls diabetes.Good for healthy hair, skin and people who wants to reduce their weight. They helps to boost immunity. It has antibacterial, antiviral and anti fungal properties and helps to protect us from infections. It is good source of good fats and good for people who have digestion problem. It is also a good energy booster.
Mango & Cucumber peel Chutney do not contain any onion or garlic. It can be served as one of the side dish in the feast. It can be eaten with plain rice, dosa, idli, roti, chapatis and even you can spread it on bread and have it.

Things Needed :

 To Fry :
Mangalore Cucumber peels : 1 Cup...
Red Byadagi Chilly : 5 to 6
Ingh/Asafoetida : a little
Curry leaves :Handful
Salt : Required 
For seasoning :
Mustard seeds : 1/4 Teaspoon
Urid dal : 1/4 Teaspoon
Ingh : a pinch
Oil : 1  Teaspoon
Curry leaves : 5 to 6  
To grind :
Half ripe Mango pieces. : 1 Cup
Coconut : 1 Cup  + Fried ingredients.

Method :

1. Wash and peel cucumber peels and keep it aside.
2.  Wash and cut mango pieces.
3. Grate coconut.

4. Keep a pan and heat. Add 1/2 Teaspoon of oil and fry red chilly for 10 seconds.

5. Add cucumber peels and fry for 2 minutes.(low flame).
6. Add ingh and a handful of curry leaves. Fry them nicely. Put off the fire.

7. Add cut mango pieces and grated coconut.
8. Mix all the ingredients and required salt.

9. Grind it with required water (use less water to grind) and remove from the mixi jar.

10. Shift the Mango & Cucumber Peel Chutney to a serving dish.

11. Add mustard, urid, ingh and currly leaves splutter.
12. Serve with the main dish you prepared.

Note :

You can cook cucumber peels in pressure cooker and then grind it with other ingredients. It taste differ. Adding more or less chilly is optional. I have used coconut oil for seasoning . You can use any other oil of your wish.
Time : 15 Minutes.
Serves : 3 to 4.

Mango Chutney & Moong Sandwich.

 Mango Chutney - Moong Sandwich is a snack and you can have them for breakfast or as evening snack. In my previous post I have shown Capsicum - Moong Dry curry and I used the curry for stuffing bread sandwich along with half ripe mango chutney. It taste nice and easily stomach filling. 

I have used chutney and moong curry to spread on the bread. I also used little ghee to roast the bread on the tava. It really taste awesome and you will enjoy eating this a lot.
No onion or garlic is used in this  "Mango Chutney & Moong Sandwich. 
Lets see the recipe now :

Things Needed : 

Mango Chutney : 3 to 4 Tablespoons
Capsicum - Moong dry curry : 1 Cup
Bread : (Any variety ) : 8 to 10 pieces
Ghee : 3 to 4 Tablespoons

Method :

1. Keep two slices of bread on the plate or tray.

2. Apply (spread) Mango chutney on one bread slice (On 1 side).

3. Spread a tablespoon of dry curry on the other slice of bread. Spread it evenly.

4. Put them together (The spread should be inside when the bread is put together.)..
 5. Keep a tava on the fire and heat. Put the stuffed bread on the tava. Just spread little ghee on the surface of the bread.
 6. Roast it nicely till it is slightly gets roasted.
7. Now turn the other side and cook for a minute.

8. Remove from the tava and serve hot Mango chutney & Moong sandwich with some fresh cucumber pieces.

 9. Repeat the same with remaining bread slices and prepare sandwich.

Note :

You can add more or less ghee according to your wish. Ghee Adds to the taste.
You can also add garam masala to the dry curry and mix it well and then spread it on the bread. It adds to the taste.
You can use butter instead of ghee.
Adding more spice is not a healthy habit. Eating more spice will lead to many problems like gas or chest burn (Acidity).
Serves : 2 to 3 
Time : Preparing sandwich ( 10 to 15 minutes). 

Mango Chutney recipe:

Things needed :
Methi/ fenugrik seeds  : 1/4 teaspoon
Red chilly : 5 to 6
Curry leaves : 1 Handful
Ingh : a pinch
Coconut : 1/2 Cup
Salt : to taste
Oil : 1/2 Teaspoon
Mango pieces : 1 Cup 
Method : 
1. Wash and cut mango into small pieces.

2. Wash and grate or cut coconut into small pieces
3. Keep a pan on the fire. Heat and put oil.
4. Add Methi Seeds and fry til they turn slightly brown.

 5. Add red chilly and fry for 1 minute. Put off the gas. Add curry leaves and ingh.

 6. Add coconut and cut mangoes. Mix it well and grind it with little water. Grind it nicely till paste.

7. Add salt and grind for a minute. Remove from the mixi jar and put it in a serving bowl.

8. Add mustard seasoning to the ready chutney. Chutney is ready to serve now.
Note :
Add chilly according to your taste. Adding methi seeds helps the chutney to get nice aroma and it is good for health.Do not use more methi seeds. Chutney turns bitter and you may not be able to eat chutney. I have used slightly ripen mango and it adds sweet taste to the taste. This chutney can be served as one of the side dish and it goes well with all the main dishes....
Time : 10  minutes 
Serves : 3 to 4.