Mirchi Ka Kutta (aka Hot Chilli Pickle)

This recipe of Mirchi ka Kutta is a very traditional dish made at our house. I learnt this from my mother-in-law, its one of her speciality. 'Kutta' means crushed/mixed in rajasthani. This dish is a mix of spicy/hot ingredients with the tanginess of curd and lemon. This is very easy to make; also it's not that spicy. The secret ingredients - curd and lemon, actually reduce the heat of the chillies. Here it is - the quick, almost instant, mirchi ka kutta for you chilli lovers. I don’t know my chillies too well and rely on the thumb rule that the smaller a chilli, the hotter it is. I used the regular Thai chilli (as marked in the grocery stores in U.S.). You can also use our Indian chillies or the medium hot or milder chillies.

Preparation time: 10 mins

Cooking time: 25 mins

Ingredients:
200 gm Green chillies, chopped

1 tsp mustard seeds (rai)
1 tsp fenugreek seeds (methi)
2- 3 tbsp of mustard, fennel and fenugreek seeds powder
3/4 cup curd
1/2 tsp tumeric powder
salt to taste
1 tbsp sugar
juice of 1/2 lime

Method:
1. Roast about equal amounts of mustard seeds, fennel seeds and fenugreek seeds together till they are light brown in color. Cool them and grind it into fine powder.

2. Heat the oil in the pan. Add mustard seeds, fenugreek seeds. When they start to crackle. 3. Add green chillies and let it cook.

4. Then add the tumeric powder, mustard, fennel, and fenugreek seeds powder, salt to taste, sugar and curd. Mix well and let it cook till the liquid evaporates completely.


5. When done turn off the gas and let it cool completely.
6. Then add lime juice to it and store it in a container in the refrigerator and use it when needed.
7. Ready to serve as a side dish.

Enjoy!

Corainder Chutney

Coriander is widely used in Indian cooking and almost used in all recipes as part of garnishing since it generates wonderful aroma to the dish. Corainder chutney is favourite of mine, I make very often and store it in the refrigerator. Coriander chutney, is one such classic example of an irresistable chutney that is easy to prepare, nutritious and flavorful. You can serve this with dosa, idly, chilada or even you can make a sandwich. Hope you like the chutney. Enjoy!!!

Preparation time: 5 mins
Cooking time: No cooking time

Ingredients:
2 small bunch coriander leaves


4 green chillies
a handful of dalia (roasted split chick peas)

juice of 1 lemon
10 - 12 curry leaves
salt to taste

Method:
1. Clean the coriander leaves and chop them and keep it aside.
2. In a blender grind these coriander leaves, chillies, dalia, curry leaves and salt with limited amount of water so that the paste remains in the thick consistency.


3. Check the taste of chutney and add chillies and salt as you want.
4. Sqeeze lemon juice in the chutney and refrigerate it.
5. Serve it with dosa, idly, chilada or even you can make a sandwich.




Variation: Here are some other ingredients that can be added: 3 -4 cloves of garlic (or) 2 tbsp of mint (or) roasted peanut

Note: Lemon juice is added instead of tamarind because the lemon will leave the chutney stay longer time leaving it fresh.

Onion Tomato Chutney

This tangy chutney is usually served with idly, dosa and rice. You can also apply this chutney on the bread and eat as a sandwich. It taste yummy!!!

Preparation time: 5 mins

Cooking time: 25 mins

Ingredients:

1/2 large onion, chopped

2 small tomatoes, chopped

2 tbsp olive oil

2 tbsp cumin seeds (jeera)

1 tsp mustard seeds (rai)

2 tbsp fenugreek (methi)

1 tbsp channa dal

2" long tamarind piece

pinch of asafoetida (hing)

2 tsp chilli powder

salt to taste

Method:
1. Take oil in a pan, add mustard seeds and cumin seeds. When they start to crackle add fenugreek (methi), channa dal, pinch of asafoetida (hing) and tamarind piece. Fry for sometime.

2. Add onions, fry till they are translucent.

3. Then add tomatoes and fry for sometime.

4. Turn off the heat and allow them to cool..

5. Grind to a smooth paste.

6. Fry the paste by adding little bit of oil and mustard seeds when they crackle add the paste and fry it for few minutes.

7. Serve it with dosa, idly or rice.