Palli Chutney/Verusenaga Chutney/Peanut Chutney

This Chutney is very fast, easy and tasty.

Ingrediants:

Palli/Verusenaga/peanut - 1 cup

Green Chilly - 6

Curry Leaves - 4

Cilantro - 1/2 cup

Oil - 2 teasp

Mustard Seeds - 1/2 teasp

Cumin Seeds - 1/2 teasp

Salt

Preparation:

1.Heat 1 teasp oil in a pan and add Peanut.
2.After they are slightly fry add Green Chillies and continues to fry till golden brown.
3.Now cool this mixture.
4.Add Curry Leaves, Cilantro, salt to the mixture and grind to a paste.Add water till u get correct consistency.
5.Now for Talimpu heat the other Tablesp of oil the pan and add Mustard seeds, Cumin seeds and curry leaves.After the seeds pop add them to the Chutney.

6.Enjoy with Idli, dosa, vada, ................................................................................

Poha Chudva

This a very quick and tasty snack.This will be good for few days if stored in air tight container.

Ingrediants:

Poha - 4 cups (use thin Poha)

Peanuts/palli/verusanaga gullu - 1/2 cup

tine/vepudu chanaga pappu - 1/2 cup

Curry Leaves - 6

Green Chilly - 8

Cilantro - 1/2 cup chopped

Onion - 1

Sugar - 1/2 teasp

Turmeric powder - 3/4 teasp

Salt

Oil - 1 Tablesp

Preparation:

1.Heat oil in pan. Add Peanuts and after they are fried add vepudu chanaga pappu.

2.Now add Curry Leaves,Green Chillies and Turmeric powder.

3.After the leaves were fry add Poha and Salt.Continue to fry till the Poha gets crunchy.

4.Put the Poha in a bowl from pan.Now add sugar and mix well.

5.Poha Chudva is ready.You can have it with chopped Onion, Cilantro and Lemon juce.

Ginger Chicken

This ginger chicken is one of the best chicken dry items.

Ingrediants:

Chicken - 2 breast pieces

Onion - 1

Cilantro - 1 cup chopped

Green Chilly - 4

Ginger - 11/2 inch piece (finely chopped)

Oil - 1/4 th cup

Pepper powder - 1/4 teasp

Soy sauce - 1 teasp

Vinegar - 1/2 teasp

Salt

Preparation:

1.Chop the Chicken to small pieces. Mix Pepper powder, Soy sauce, Vinegar, Salt to Chicken and marinate it for an hour.

2.Mean while grind Onion, Cilantro, Green Chillies and make a paste.

3.Heat the oil in a pan, put the marinated chicken and fry till the chicken is golden brown/brown.

                                                              

Here the chicken is getting fried.

4.After the chicken is fry add the chopped Ginger and fry a minute.

5.Now add the Onion paste and fry till it becomes dry.

6.At the end add Salt and garnish with Cilantro also sprinkle some lemon juce.

Tips:

1.Its better to cut the Chicken to small pieces so that it can fry in the oil.

2.If the chicken is still to be cooked after the paste is added, add some small amount of water.

3.Enjoy the dish with rice or roti.

Tomato Chutney

Ingrediants:

Tomatoes - 6
Green Chillies - 10-12
Coriander - 1 teasp
Cumin Seeds - 1/2 teasp
Mustard Seeds - 1/4 teasp
Peanuts - 1/4 cup
Garlic - 1 Clove
Tamarind - 1/4-1/2 inch round ball
Oil - 1 Tablesp
Cilantro - 1/4 (of big pack)
Curry Leaves - 4
Salt


Preparation:

1.Heat oil in pan.
2.Add Mustard seeds ,after they pop add Cumin seeds, Coriander, Peanuts.
3.After the peanuts were slightly brown add Green Chillies (cut Chillies into Slices), Garlic Clove.
4.After the Chillies turned slightly brown, put this mixture into a plate and let it cool.
5.Now add the sliced tomatoes to the pan and let it cook till the water in tomatoes evaporate.
6.Then let cool the tomatoes.
7.First grind the mixture to powder and then add the Tomatoes, Cilantro, Curry Leaves, Salt to it and grind it again.
8.Your Tomato chutney is ready.

Tips:

1.Remember don't over cook the tomatoes.there should be some juice left(like a paste consistancy).
2.Let the Tomatoes cool completely before grinding,orelse chutney doesn't taste good.

Capsicum coconut Curry

Ingrediants:

Capsicum/Bell peppers -2
Coconut powder - 1 teasp
Coriander powder - 1 teasp
GingerGarlic paste - 1 teasp
Red Chilly powder - 1 teasp
Mustard seeds - 1/4 teasp
Cumin seeds - 1/2 teasp
Onion - 1 medium size(choped)
Curry leaves - 4-5 leaves
Garlic - 1 clove
Salt - to taste
Oil - 2 Tsp
Turmeric powder
Cilantro

Preparation:

1.Heat oil in a pan.
2.Add mustard and cumin seeds.Let them pop and add Garlic clove and curry leaves.
3.Add choped onions and turmeric powder.
4.After slightly cooked add GingerGarlic  paste.
5.After slightly cooked add Capsicum slices and cook in med flame for 5-6 min.
6.Now add Coconut powder, Coriander powder, Red Chilly powder, Salt and mix.
7.Cook for 3-4 min and then add 1/2 cup of water and cook till the water is evaporated.
8.Add Cilantro to it.
9.Your dish is ready, serve it with Chapati /Rice.

Tips:
1.Chop the Capsicum into medium thin slices.So that it can cook well and fast.Can use any color Capsicum.
2.Do not cook this dish  covering the pan with lid.