Gooseberry Chutney & Rice Flour Vada

Chutney is one of the side dish goes well with all the main dishes. Gooseberry chutney is one of the tasty and healthy chutney.

I have used fresh coconut, gooseberry, green chilly and salt.
Gooseberry chutney was prepared for lunch as one of the side dish. We do love to eat yummy chutney with plain rice and ghee. The taste is heavenly.
The remaining chutney was used for preparing Vade or Vada.
I have used Rice flour, gooseberry chutney and chilly powder.
Let us see the recipe Now :
Things Needed For Gooseberry Chutney:
Gooseberry : 2
Green chilly : 2
Fresh grated coconut : 1 Cup
Salt : As required
Ingh/Asafoetida : A pinch
Water : Required water
Mustard seasoning : With mustard seeds, a tsp of oil and curry leaves.

Method :

1. Wash gooseberry and cut into small pieces.
2. Grate coconut and keep it aside.
3. Fry green chilly in a drop of cooking oil.

4. Now grind coconut, green chilly, gooseberry pieces and required salt with little water.
5. Remove from the mixi jar and put it in a serving dish. Add mustard seasoning and serve.

Note :

Add fresh coconut. You can add little tamarind or lemon extract. (Optional). Add only required water while grinding. Adding more chilly is optional. You can use red chilly instead of green chilly.
Time : 10 Minutes
Serves : 2 to 3

Gooseberry Chutney -Rice Flour Vada

Things Needed :
Gooseberry chutney : 1 Small bowl
Rice flour : 1 Cup
Red chilly : 1 Teaspoon
Jeera : 1/2 Teaspoon
Salt : As required
Oil : 1 Cup

Method :
1. Take a big bowl and put rice flour, red chilly powder, jeera and salt.
2. Add gooseberry chutney and mix all the ingredients nicely.

3. Add required water and prepare thick dough.
4. Divide the dough into small ball size.

. Keep a pan on the fire and heat. Add oil and heat.
6. Take a small size of the dough and pat it on your palm.

7. Put this patted vada and fry on medium heat. Fry on both sides.
8. Remove from the oil once it turn slightly golden brown on both side.
9. Put it on a kitchen tissue and let the extra oil absorb by the tissue.

10. Serve hot " Gooseberry Rice flour Vadas " with cup of coffee.
11. Repeat the same with remaining dough.
12. The Hot Gooseberry Rice Vadas Taste best.

Note :
Do not add more water while mixing the dough. It should be thick. Fry on medium flame to get good vadas. Adding more chilly is optional. Chutney adds to the taste of the vada. No onions are used here. Use of onions are optional. Taste differ.
Time : 20 Minutes
Serves : 3 to 4 

Ridge Gourd Peel Green Chilly Chutney

Ridge gourd green chilly chutney is spicy chutney. Ridge gourd is used in varieties of curries and the outer layer can be used for chutney/dip. It tasty yummy with plain rice, dosa, idli and any type of rotis.

I have used Ridge gourd pieces and its peel, green chilly and coconut.
This is one of the traditional dish done whenever we use ridge gourd. Ridge gourd peel also has the same healthy properties that the gourd contain.
Please remember to wash Ridge gourd nicely if you are buying from the market. Wash it nicely and then soak in salt water for at least 30 minutes and then wash it again before using it. It helps the
chemicals to wash off, which is used while growing Ridge gourd.
Let us see the recipe Now :
No Onions or No Garlic is used in this " Ridge Gourd Peel Green Chilly Chutney ".

Things Needed :

To Cook :
Ridge gourd pieces and its peel : 1 Bowl
Tamarind : 1 small marble size
Coriander seeds : 1/2 Teaspoon
Green chilly : 2 to 3
Ingh/Asafoetida : a little
Salt : As required
Turmeric Powder : A pinch
To Grind :
Coconut ( Fresh) : 1 Cup
Cooked Ridge gourd mixture
Water : Required
Seasoning :
Mustard Seeds : 1/4 Teaspoon
Oil : 1/2 Teaspoon
Ingh : A pinch
Curry Leaves : 6 to 8

Method :

1. Wash Ridge Gourd nicely and scrape out the edges of it.
2.Wash it again and remove the peel of ridge gourd.
3. Put it in a bowl. Add 1/4 cup of water.
4. Wash and add tamarind. (Remove the seed if any ).
5. Add 1/4 Teaspoon of coriander seeds, salt and turmeric powder.
6. Pressure cook for 3 to 4 minutes. Let it cool.

7. Grate coconut and grind it with cooked ridge gourd mixture. Add water if required.
8. Remove from the mixi jar and put it in a serving dish.

9. Keep a pan and heat. Add oil, mustard seeds and ingh. Let mustard splutter.

10. Add curry leaves and add the seasoning to Ridge Gourd Chutney and njoy...

Note : 

No need to fry the peel. You can directly cook in a big pan instead of pressure cooking.
Adding more chilly is optional. Better check the hotness of the chilly before using.
Adding red chilly to the seasoning is optional. Take care while grinding. Use water if require. Cooked Ridge gourd contain water. Watery chutney do not taste good.  You can use ridge gourd also (I have used some pieces).
Time : 20 Minutes 
Serves : 3 to 4 .

Ground Nuts Chutney

Groundnuts Chutney is a side dish and goes well with almost all the main dish.

Watch the procedure it is simple and quick.

Groundnuts are loved by most of us. Ground Nuts are widely grown and used in our cooking. Ground Nuts are loaded with many healthy properties.

Let us see some benefits of eating Ground Nuts in our diet.

They are rich in nutrients which are essential for our body. They are loaded with fiber, protein, minerals, mono unsaturated fatty acids and antioxidants.They help to lower the bad cholesterol and increase the good cholesterol levels in our body. Ground Nuts helps for the good growth of the body. It protects the skin. They contain minerals like potassium, manganese, copper, calcium, magnesium, iron, and zinc and Vitamin B complex, Vitamin B 6 and Vitamin B 9.

Lets see the recipe now : 

Things Needed : 

Ground Nuts : 2 Tablespoons

Fresh Coconut : 1 Cup

Tamarind : 1/ Marble size

Green chilly : 2

Salt : As required

Seasoning : 

Mustard seeds : 1/2 Teaspoon

Ingh/Asafoetida : A pinch

Curry Leaves : 5 to 6 

Oil : 1 Teaspoon

Method :

1. Dry roast ground nuts and leave it for cooling. Remove the outer skin. 

2. Grate coconut and grind it with tamarind (very little), salt, roasted ground nuts and green chilly.

3. Shift the ground chutney to a serving dish and add required water.

4. Season with mustard, curry leaves and ingh seasoning.

5. Ground Nut chutney is ready to serve. 

Note :

Use very little water to grind. Or it turns as watery chutney. Adding chilly more/less is optional.

Add required water once you shift the chutney to a serving bowl. Use of fresh coconut taste good.

 Time : 10 Minutes

Serves : 2 to 3. 

Easy Shavige Uppittu

Shavige/Vermicelli is a handy, easy and simple ingredients that one can just prepare and fill your tummy. I usually go for Anil Shavige (Wheat) and the outcome is always the best and we all enjoy having the yummy Shavige. I do little twist some time and make sure I do use only healthy ingredients and that does not effect our system.

This time it is chutney (mango) Shavige which I used mango chutney which I prepared it that morning for side dish. Just used it a little instead of coconut. ( Anyways chutney is prepared using coconut and raw mango).
Vermicelli/Shavige is prepared using wheat rava and it is a healthy ingredient and it has a rich source of carbohydrates which helps you to stay fit and filled for a long time. It provides good energy.
Lets see the recipe Now. As usual One more dish to go with NO ONION Or NO GARLIC. 

Ingredients :

Shavige /Vermicelli : 2 Cups (250 Grams)
Rasam Powder : 1 Teaspoon
Jaggery : 1 Tablespoon
Mango Chutney : 2 Tablespoons
Salt : Required
Oil : 2 Tablespoons
Ghee : 2 Tablespoons
Mustard Seeds : 1 Teaspoon
Cashew Nuts : 1 Tablespoon
Urid dal : 1 Teaspoon
Curry Leaves : 6 to 8
Coriander Leaves : 2 Tablespoons
Water : 4 Cups

Method :

1. Wash and cut coriander leaves, curry leaves.
2. Keep water for boiling
3. Keep a big pan on the fire and heat. Add oil, mustard seeds and urid dal. Let it splutter.
4. Add cashew nuts. Fry till they turn slightly golden brown.
5. Add curry leaves and Shavige/Vermicelli. Fry slowly on low flame till they turn golden brown.
6. Add salt, jaggery, a pinch of turmeric.

7. Add boiling water. .Add mango chutney.

8. Add rasam powder. Mix it slowly and let it cook for 2 to 3 minutes.

9. Add cut coriander leaves and ghee.

10.. Put off the fire and leave it for 1 minute.
11. Shift the ready Shavige Uppittu in a serving dish.

12. Serve Shavige Uppittu with a cup of curd.

Note :

Do not add more water. Adding any other spice is optional. Ex: You can add chutney powder, vanghi baath powder or puliyogre powder. Adding onions or garlic is optional. Adding more/less jaggery is optional.
Time : 30 Minutes
Serves : 2 to 3 

Mango Chutney :

Grate coconut (1 cup), totapuri mango (2 to 3 Tablespoons) and grind it with 2 red chilly (byadagi), 1/4 Teaspoon of mustard seeds and ingh. Chutney is ready to serve.
Note : Use of fresh chutney gives the best taste.
Warning : Do not use stale or spoiled chutney and spoil your health. 
It might turn into food poisioning.

Green Grapes Chutney

Grapes and chutney you must be just thinking  Hmmmmm .Yes it is chutney from green fruity grapes. It was just a try and it turned out be Wow,,,and tasty.

I have used green grapes, fresh coconut and green chilly. Green Grapes chutney is a side dish and it goes well with almost all the main dishes.

Got these greapes from the form while coming back from Chikka Ballapura after a visit to Avala Betta. 

Avala Betta is a small hill, where the cows used to go up and have their green grass. On the top it is very nice. There are edges which looks scary and people go and take pictures standing on the sharp
edge.
. 

Even now cows come to graze. Avala means Cows in Telugu language and because of this the Gudda (what we call for a small hilltop) is called Avala betta.  

Lets see some benefits of eating Grapes in our diet.

It is well known that eating fresh fruits and vegetables always keeps us healthy and strong. Grapes are well known as queen of fruits. They are filled with antioxidants. They are rich in anti-inflammatory properties and good for bone health and good for balancing the blood pressure level in our body. Grapes are filled with fiber and Vitamin C and a good help for people who suffer from constipation. They are rich source of micro nutrients like copper, iron and manganese. They help to strengthen the bones. They are good for indegestion, kidney disorders. Grapes are filled with Vitamin A, Vitamin C, Vitamin B6 and minerals like potassium, calcium, iron, phosphorus, magnesium.

No Onion or Garlic used in this dish.

Things Needed :

Green Grapes : 1 Bunch (20 to 25 fruits)
Urid dal : 1 Tablespoon
Green chilly : 2 to 3
Curry Leaves : 6 to 8
Ingh/Asafotida : A pinch
Coconut : 1 Cup ( 3 to 4 Tablespoons).
Seasoning :
Mustard seeds : 1/2 Teaspoon
Curry leaves : 2 to 3
Oil : 1/2 Teaspoon.
Ingh : A pinch

Method :

1. Wash and remove the seeds from grapes. Keep it aside.
2. Wash green chilly and curry leaves. Grate coconut.

3. Keep a small pan on the fire. Put little oil and a tablespoon of urid dal and fry nicely. Add green chilly to it.
4. Add curry leaves and ingh to the fried mixture. Let it cool.

5. Now grind green grapes, grated coconut, fried dal mixture and salt with very little water.

6. Remove from the mixi jar and put it in a serving dish. .
5. Season with mustard and urid dal. Serve with one of the side dish.

Note : 

Frying urid dal in a very little oil is optional. ( I have used little oil). You can dry roast too. Taste differ. No need to add any tamarind pulp of lemon extract sinch grapes are bit sour . Adding mustard seasoning is also an option.
Time : 10 Minutes
Serves : 3 to 4 

HorseGram and BottleGourd Peel Chutney.

Chutney is a side dish and we can say its an Indian kind of sauce, because it is one of the side dish for many main dishes. To list out there are idli, dosa, chapati, rotti or roti fried fritters/bajji or bondas etc, etc, etc goes well with any Chutney. Having piping hot plain rice, a spoon of ghee and any chutney, Wah (its superb) comment just comes out by it self. I am not kidding. It is a fact. We south Indians do prepare many many types of chutneys. We are good at using any vegetable as whole. Its peel is turned as chutney, inner potion is turned as raitha, and the hard part is cooked as curry or dry curry. I think all my South Canara friends (Dakshina Kannada), who are from Udupi, Mangalore and Malnad surroundings will agree with what I am saying.

Chutneys are prepared with many ingredients. 
Here is a recipe of Horse Gram and Bottle Gourd Peel Chutney. This chutney goes well with almost all dishes. I have used fresh coconut, roasted horse gram and half bottle gourd's peel.
One should remember that, if you are using any vegetable peel for chutney or other dishes, please take care. Now a days lots of chemicals, pesticides and insecticides are used to take care and last long for the vegetables. One need to wash the vegetable nicely and then soak that particular vegetable in water for at least 2 to 3 hours before using it. At least some precaution should be taken care.
Horse Gram said to be power house for horses. It helps to maintain their weight and strengthen and provide energy to its body.

Let me share my good childhood days which I always cherish and enjoy even now. 
I grew up in my aunt's house where they had some paddy field. During the rainy season the field had to be ploughed to soften the land for getting ready for growing rice grains. One needs He buffaloes or Oxen to plough the field. So my aunt and uncle used to get help from our relation who had He buffaloes ( They had good acres of paddy field too). He buffaloes used to come from the relations house with the people who get the work done and stay in my aunt's house till the work done.(Since they did not have these he buffaloes and it is expensive to get the local  He buffaloes). The animals (He buffaloes) are fed with loads of Horse Grams which is cooked in Big Vessels. I have seen and it still flashes and reminds me the picture of those big vessels loaded to cook horse gram and served to these he buffaloes to make them strong and energetic. Now a days I do not think any one does this because of modern facility of ploughing /Plowing and shortage of animals and labourers.
Lets know what do they call " Horse Gram" in some Indian Languages. 
Horse Gram is known as Huruli in Kannada, Kollu -Tamil, Ullavalu - Telugu, Muthira in Malayalam. In Hindi - Kulthi, Marathi  and Gurjarathi -Kuleeth, Bengali - Kulthi Kalai and in Oriya - Kolatha.
Benefits of Eating Horse gram in our diet.
Horse Gram/Huruli is rich source of proteins, vitamins and iron. It is said that eating horse gram regularly one can shed extra fats and reduce their weight. It contain good amounts of B - Complex. It also helps in preventing and curing arthritis. Horse Gram contain high amount of dietary fiber and helps to balance the blood pressure and Sugar glucose levels. It is full of antioxidants and used in many health treatments.  (Example menstrual problems). Horse gram plants are used for treating people who suffer from weak liver and colic (severe pain in the abdomen) with medicinal properties. They also help to cure kidney stones, gall bladder stones. In Ayurveda it is used as medicine for gastric, worm infection, cough, ulcers, jaundice and difficulty in breathing. It helps to control fever and cholesterol levels. Horse Gram contain rich source of anti bacterial, anti oxidants and anti fungal properties.
Please note: Horse Gram is not good for pregnant women.
Let's see the recipe now :

Things Needed :

To Fry 
Oil : 1/2 Teaspoon
Horse Gram : 2 Tablespoons
Bottle Gourd peel : 1 Cup
Red chilly (Byadagi) : 6 to 8
Ingh : A pinch
Curry leaves : Handful
To Grind : 
Fried ingredients
Tamarind : A marble size
Coconut : 1 Cup
Salt : As required
To Add :
Mustard seeds ( (1/2 Teaspoon)  curry leaves (4 to 5) and ingh : Oil (1/2 Teaspoon)

Method :

1. Wash and peel bottle gourd outer layer. Cut them into thin stripes.

2. Keep a pan on the fire and heat. Add half teaspoon of oil. Add horse gram.
3. Fry till they turn slightly brown. Add red chilly and fry nicely. Add curry leaves.

4. Add ingh and cut bottle gourd peels. Fry for 2 to 3 minutes on low flame. Put off the fire. Let all the fried ingredients cool.

5. Grate coconut.
6. Now grind grated coconut, tamarind, salt and fried horse gram -bottle gourd peels.

7. Use very little water while grinding. Grind it nicely till paste (or as your wish).
8. Remove the chutney from the mixi jar to a serving bowl.
9. Add mustard, curry leaves seasoning and serve " Horse Gram - Bottle Gourd Chutney".

Note :

You should fry horse gram on low flame till they are well fried or chutney does not taste good. (Raw smell can be smelt). Adding more or less chilly is optional. Do not add more water while grinding the ingredients. Chutney turns watery and does not taste good. Use of any other type of chilly is optional. (Example Guntoor  red chilly - which gives more hot (khara) to the chutney. Adding more or less coconut is also optional. You can use Mangalore southekai peel, chayote sqash peel, beetroot peel and ridge gourd peels can be used instead of bottle gourd peels.
Time : 10 Minutes 
Serves : 2 to 3