Tomato Chili Sauce

Ingredients:

Tomato             -  1 kg
Garlic                -  5 - 6 pearls
Ginger               -  1 inch
Green chilies      -  4 - 5 nos
Sugar                -  3 table spoons
Salt                   -  1 table spoon
Vinegar             -  2 1/2 table spoons

1.  Wash and cook till the tomatoes, in 1 cup of water till the skin comes separately.
2.  Allow it to cool and remove the skin.
3.  Grind together ginger, garlic and green chilies into paste.
4.  Also grind the tomatoes to paste.  Do not add extra water.
5.  Strain the tomatoes along with the ginger, garlic, green chilies paste in sieve.
6.  Boil the mixture, add sugar and salt and further boil till it comes to sauce consistency.
7.  Add vinegar and remove from the stove after 1 min.
8.  Allow it to cool and store in clean dry bottle.

Dosakai Thogayal (Pickle chutney)

Dosakai is a kind of cucumber.
Its yellow and brown striped vegetable.
Its used to make chutney and salads.

Ingredients:

Dosakai            -  250 gms

Dosakai thogayal

Mustard            -  1 table spoon
Fenugreek        -  1 tea spoon
Red chilies        -  2 nos
Tamarind          -  1 small berry sized
Jaggery             -  1/2 tea spoon
Asafoitida         -  1/2 tea spoon
Cooking oil       -  1 tea spoon
Salt to taste

1.  Peel the dosakai, cut and remove the seeds and cut the dosakai into very very small pieces.
2.  Soak the tamarind in warm water.
3.  Heat oil in a kadai, add mustard, methi and red chilies and fry till they crackle.
4.  After the fried items cool, add the soaked tamarind, jaggery, asafoitida and salt and grind into soft paste.
5.  Add it to the finely chopped dosakai and mix well.
6.  Serve it with rice, roti, paratha or dosai.

Orange Dry Chutney (Orange podi)

Ingredients:

Orange Dry Chutney

Orange peels     -  3 oranges
Bengal gram dal -  2 table spoons
Black gram dal  -  2 table spoons
Red chilis          -  6 - 8 nos
Salt to taste

1.  Clean and dry the orange peels till they become like chips.
2.  Heat kadai, add both the dals and red chilies and dry roast till they become golden brown.
3.  Remove the kadai from stove and add the dried orange peels and keep stirring for a few mins.
4.  Once become cool add salt and dry grind the ingredients.
5.  While serving add ghee and mix thoroughly.
6.  It tastes well with rice or idli or paratha or dosa.

Tomato Chutney (3)

Ingredients:

Tomato Chutney(3)

Tomatoes              -  3 nos
Onions                  -  1 no
Red chili powder   -  1 table spoon
Cooking oil           -  1 table spoon
Gur (Jaggery)        -  1 tea spoon
Mustard seeds       -  1 tea spoon
Salt to taste

1.  Cut and grind together tomatoes and onions coarsely.
2.  Heat oil in a kadai, add mustard seeds and after it crackles add the ground paste.
3.  Also add red chili powder, salt and jaggery.
4.  Stir cook till the chutney becomes dry and soft.
5.  Serve with any rice or roti or paratha or idli or dosa.
6.  It can be stored for a week in air tight container, refrigerated. 

Guava Chutney (Koyyakkai Chutney)

Ingredients:

Koyyakai Chutney

Guava                  -  2 nos
Green chilies         -  3 nos
Jaggery (Gur)       -  1 tea spoon
Coriander leaves   -  1 table spoon
Lemon juice          -  1 table spoon
Salt to taste

1.  Wash and grind together guava, green chilies, jaggery, coriander leaves and salt.
2.  Add lemon juice and mix thoroughly.
3.  Serve with parathas or fried rice.

Pepper Chutney (Milagu Thugayal)

Ingredients:

Milagu Thugayal

Black gram dal   -  2 table spoons
Pepper               -  2 table spoons
Red chili             -  1 no
Tamarind            -  1 small lemon size
Asafoitida           -  1/2 tea spoon
Ghee                  -  1 tea spoon
Jaggery (Gur)     -  1 tea spoon
Salt to taste

1.  Soak tamaring in warm water for 1/2 hr.
2.  Heat ghee in a kadai, add black gram dal, pepper, red chilies and stir fry till the dal becomes golden brown.
3.  Remove from kadai, allow to cool, add asafoitida, gur, soaked tamarind and jaggery and grind coarsely, adding little water.
4.  Tastes terrific with dal rice or curd rice.  Also with roti or paratha.

Plaintain pith Raitha (Vazhaithandu Pachadi)

Ingredients:

Vazhathandu Pachadi

Plaintain pith          -  2 - 3 inch piece
Green chilies          -  2 nos
Fresh coconut        -  2 table spoons
Ginger                   -  1 inch
Fresh curd             -  1 cup
Ghee                     -  1 tea spoon
Asafoitida              -  1/2 tea spoon
Mustard seeds       -  1 tea spoon
Curry leaves          -  a few leaves
Salt to taste

1.  Finely chop plaintain pith and take out the fibers that comes while cutting the same.
2.  Grind together coconut, ginger and green chilies.
3.  Add the plaintain pith and ground masala to the fresh curd.
4.  Heat ghee in a kadai, add the mustard seeds and once it crackles add the finely chopped curry leaves.
5.  Garnish the puchadi with the mustard mixture.
6.  Serve with any type of rice or paratha.
7.  Plaintain pith is very good for health.
It helps in reducing cholesterol and increases digestion.