Brussel Sprouts Chutney

Serves: 2

1 tbsp oil
2 dry red chilies
1 and 1/2 cups onions, chopped
3 cups Brussel sprouts, chopped (12 brussel sprouts)

Heat oil in a pan, add dry red chilies, onion, Brussel sprouts and sauté in medium flame for 12 minutes.

2 cups tomatoes, chopped

Add tomatoes and sauté until tomatoes softens.

1 bunch mint leaves

Add mint leaves, mix well. Allow to cool.

1 and 1/4 tsp salt
3/4 cup water

Blend everything until smooth.

For Tempering (Optional)

2 tsp oil
1/2 tsp mustard seeds
1/2 tsp urad dal
1 dried red chili

Make tampering and pour it over the chutney and mix well.

Taste Note: Tastes AWESOME
Source: vikkee
Note: I think if we DO NOT blend this into smooth chutney, it would be better. But again, I made this while fasting, so I have to make both version when I am eating and decide.

Broccoli Carrot Puttu (Broccoli Carrot Poriyal)

Serves:2

1 tbsp oil
1/2 tsp mustard seeds (1/2 tsp)
1/4 tsp cumin seeds (1/2 tsp)
1/4 tsp fennel seeds (1/2 tsp)

asafoetida

Heat oil in a pan, splutter mustard seeds, cumin seeds, fennel seeds.  Add asafetida and sauté.

1/2 cup shallot, finely chopped (1/2 cup)
1 tbsp garlic, chopped (1 tbsp)
2 red chilies, broken (4)

Add onion, garlic, chilies, sauté until onion is translucent, about 2 minutes in medium flame.

4 cups broccoli florets, grated using big whole grater (8 cups)
1 cup carrot, grated using big whole grater (2 cups)

Add minced broccoli, carrot, sauté for 3 minutes over medium flame.

1/4 tsp turmeric powder (1/2 tsp + 1/2 tsp black pepper powder)

1/4+1/8 tsp red chili powder (3/4 tsp)
1 tsp coriander powder (2 tsp)
1 tsp salt (2 tsp)

Add turmeric power, red chili powder, coriander powder, salt, sauté for 2 minutes. Turn off the stove.

2 Tbsp coconut (1/4 cup)
1 tbsp pottukadalai powder (2 tbsp)

Add coconut and pottukadalai powder.

Taste Note: Tastes AWESOME
Yields: 2 and 1/2 cups
Source: spiceindiaonline

Bell Pepper Tomato Chutney

1 tbsp channa dal
1 tbsp black split urad dal

2 dry red chilies

Dry roast channa dal, black split urad dal and dry red chilies, until golden. Powder the dal and red chilies.

1 tbsp oil
1/2 cup shallot / onion
2 tsp garlic
1 cup red / yellow / orange bell pepper (1 medium bell pepper)

Add oil to the pan, sauté onion, garlic, bell pepper, sauté till they are soft, about 5 minutes in medium flame.

1/2 tsp cumin seeds

Add cumin seeds and toss.

1 cup tomato

If adding tomatoes, add tomatoes now and cook till tomatoes turn mushy. Allow everything to cool.

1/2 tsp salt
3/4 cup water

Add the sautéed vegetables and blend until smooth.

For Tempering

2 tsp oil
1/2 tsp mustard seeds
1/2 tsp urad dal
1 dried red chili

Make tampering and pour it over the chutney and mix well.

Taste Note: Tastes AWESOME
Source: indianhealthyrecipes

Cabbage Chutney

Serves: 2

1 tbsp oil
2 tbsp black split urad dal
asafoetida

Heat oil in a pan, add black split urad dal, asafetida, sauté till golden brown.

2 cups cabbage, finely chopped

Add cabbage, sauté till cabbage stinks slightly, about 3 minutes in medium flame.

2 dry red chilies

Add red chilies and roast for a minute.

Cool the mixture and transfer to the blender.

tiny bit tamarind
1/2 tsp salt
3/4 cup water

Add tamarind, salt, water, blend until smooth.

For Tempering (Optional)

2 tsp oil
1/2 tsp mustard seeds
1/2 tsp urad dal
1 dried red chili

Make tampering and pour it over the chutney and mix well.

Taste Note: Tastes AWESOME
Source: hebbarskitchen

Broccoli Chutney

1 tbsp channa dal
1 tbsp black split urad dal

Dry roast channa dal and black split urad dal on a medium flame. Allow it to cool. Transfer to blender and powder them finely.

1 tbsp oil
2 dry red chilies, broken
1 tsp garlic, chopped (2 small garlic)

Add oil to the same pan, sauté red chilies, garlic, sauté until garlic turns light brown.

3/4 cup onion, chopped

Add onion, sauté for 3 minutes in medium flame.

1 and 1/2 cups broccoli (I think we can add 2 cups broccoli)
1/4 tsp salt

Add broccoli florets, salt, sautée on medium heat for 3 minutes.

1 tsp cumin seeds

Add cumin seeds and sauté for 2 more minutes.

Allow everything to cool. Add to the blender.

1 tbsp lemon juice (lemon tastes best, do not use tamarind)
1/4 tsp salt
1/4 cup cilantro leaves
3/4 cup water

Add lemon juice, salt and cilantro to the blender. Blend everything well.

Tempering (Optional)

1 tbsp oil
1/4 tsp mustard seeds
1/4 tsp cumin seeds
1/2 tsp black split urad dal
1 red chili, broken
asafoetida

Make tampering and pour it over the chutney and mix well.

Taste Note: Tastes AWESOME
Source: indianhealthyrecipes

Bell Pepper Coconut Chutney

Serves: ?

3 tbsp channa dal
2 red chilies

Dry roast the channa dal and red chilies until golden. Set this aside to cool. Powder the channa dal and red chilies in blender.

1 tbsp oil
1 cup red / yellow / orange bell pepper, chopped (1 medium bell pepper)

Add oil to the same pan, add bell peppers, sauté till they are soft, about 5 minutes and 30 seconds in medium flame.

1/2 tsp cumin seeds

Add cumin to the same pan, sauté for another 30 seconds. Take it out and allow them to cool.

1/4 cup coconut
1 tsp ginger
tamarind
1/2 tsp salt
3/4 cup Water

Add all the above to the blender and blend until smooth.

For Tempering (Optional)

2 tsp oil
1/2 tsp mustard seeds
1/2 tsp urad dal
1 dried red chili

Make tampering and pour it over the chutney and mix well.

Taste Note: Tastes AWESOME
Source: indianhealthyrecipes

Spinach Chutney

1 tsp oil
1 tbsp black split urad dal
1 tbsp channa dal
1 red chili
15 black peppercorns

Heat oil in pan, add black split urad dal, channa dal, red chili, black peppercorns, sauté until the color of the dal changes.

1/2 tsp cumin seeds

Add cumin seeds and sauté for few seconds.

1 tsp ginger

Add ginger, sauté for few minutes.

6 ounces TJ baby spinach

Keep the flame on LOW, add spinach and sauté well. Sauté on low until the spinach shrinks slightly and turns dark. Turn off the stove. Allow it to cool.

1/2 cup shredded and dehydrated coconut
tamarind
1/2 tsp salt
1/2 cup water

Add all the above and blend until smooth.


For Tempering (Optional)

2 tsp oil
1/2 tsp mustard seeds
1/2 tsp urad dal
1 dried red chili

Make tampering and pour it over the spinach chutney and mix well.

Taste Note: Tastes AWESOME
Source: hebbarskitchen

Asparagus Poriyal by Rad

Serves: 2

2.25 pounds asparagus (1 Costco bag asparagus), stems chopped and keep the spears aside
1 bunch green onion, chopped into small rounds, keep the white and green parts separately
4 garlic cloves, chopped
1/2 cup water

Add asparagus stems, white parts of green onion, garlic, water, allow to cook for 3 minutes.

asparagus spears
green parts of green onion

Add asparagus spears and green portion of green onion, mix, close the pan and cook fo 2 more minutes.

1/2 tsp turmeric powder
1/2 tsp black pepper powder
1/2 tsp cumin powder
1/2 tsp coriander powder
1/2 tsp + 1/8 tsp salt
1/4 tsp red chili powder

Add all the above, mix well, close the pan and cook for 5 more minutes.

1 tbsp olive oil

Add olive oil and mix well.

Taste Note: Tastes AWESOME
Source: Rad
Note: I did Broccolini poriyal with 2 bunches of broccolini.
2 bunches of broccolini stems, 4 green onion white parts, 2 garlic, 1/4 cup water, cooked for 5 minutes. All the spices same measurement, except added just 1/2 tsp salt, mix and cooked for 2 minutes. Added broccolini tops and green onion green portion and cooked for 3 more minutes.