Cucumber Raita

Cucumber raita is perhaps one of the most popular raitas ever made. It goes well with roti or rice, veg or non-veg and is a perfect accompaniment to dry subzi or spicy biryani. This quick dish does not take more than 5 mts of preparation.

Ingredients

2 cucumbers

1/2 tsp cumin seed powder (dry roast cumin seeds and grind into powder)
3 tbsp curd/yogurt
salt to taste
chopped coriander leaves
1 green chilly chopped
1/2 tsp chat masala



Method

1) Grate the cucumbers. Add curd, salt, roasted cumin powder and chopped green chillies

2) Season with chat masala and coriander leaves. Serve chilled especially one a summer.



NOTE: If you are preparing it with any south indian dish, do not use roasted cumin powder or chaat masala. Instead, make a seasoning that has mustard seeds, urad daal and a pinch of hing and add it to the raita.

Tomato Chutney

Peanut Chutney / Kallekaya chutney

I will bet that peanut lovers are in for a treat. If you are a peanut lover wether it is a raw/fried peanuts or peanutbutter, Kallekaya chutney is going to be on top of your list next time you think of chutney! This is my hubby's favorite side for Idlis, dosas and chapathi. At home we prepare slightly different from this recipe , this one is inspired from Andhra Pradesh (Vijayawada). Since the discovery of this recipe we have liked no other! Try this nutty chutney today.

Kallekaya chutney recipe:

1 cup peanuts

1 tbps tamrind juice

3 green chillies

1/2 tsp oil

salt

For seasoning

1 tsp oil

1/4 tsp mustard seeds

1/4 tsp jeera / cumin seeds

1 pinch Hing

Method

1 . Heat oil in a pan and add peanuts. Roast the peanuts for couple of minutes or till the peanuts are slightly brown.

2. Transfer the peanuts to a cup and let it cool.

3. Grind peanuts, salt, tamarind juice and green chillies.

4. In a small pan heat oil and add mustard seeds , hing and cumin seeds till they sputter.

5. Serve with Idli , dosa or chapathi.

Note:

If the chutney is little sour for your taste add very little Jaggery to adjust to your taste.

Peanut/ groundnut Chutney

Sometimes, simple things are easily underestimated. Peanut chutney is probably a lesser known chutney as compared to coconut or mint chutney. I must confess that this is one of the easiest, quickest and definitely tastiest chutneys that goes well with idli, dosa and even pongal especially when it peanut is already available as dry roasted. To make this, you need very less ingredients.

Ingredients

1 tsp Dhania seeds

5-6 peppercorns

2 red chillies broken into halves

1/2 tsp cumin seeds

1/2 cup roasted peanuts.

Salt to taste

1 tsp cooking oil

 a few tsp of water for grinding

For Seasoning

5-6 curry leaves

1/4 tsp Mustard seeds

1/4 tsp urad dal

2 red chillies

Method

1) Roast in oil some Dhaniya seeds, cumin seeds, peppercorns and broken red chillies. Once they get roasted keep them in a plate for cooling.

2) Grind the cooled mixture alongwith the roasted peanuts using a bit of water every now and then until they become a thick paste. Add salt to taste.

3) For seasoning, take a tsp oil and add mustard seeds, urad dal, red chillies and curry leaves. Once urad dal seeds turn slightly brown, add it to the paste. Your chutney is ready.