Avacado Chutney

This chutney is a welcome change to the traditional chutneys. It is healthy and has good fat content. It goes very well with idli, dosas and as a side for rice. 

Whats more, this is a big hit with the little man! 

Thanks to my sis-in-law,Divya, for getting me hooked to it

Ingredients:
1 medium avacado
1 medium tomato
1bunch corainder leaves
3-4  cloves garlic (Yes I am a garlic lover and I don't deny it)
2 chillies (add more to make it spicy!)
some curry leaves
1 tsp jeera
1 tsp lemon juice
Salt
Oil


Method:

1. Heat oil and fry cumin seeds
2. Add chopped tomato, coriander leaves, garlic, chillies and curry leaves and fry till tomato is done
3. Let it cool
4. In a grinder add the fried ingredients along with chopped avacado and some water
5. Grind it till smooth paste. 
6. Add salt and lemon juice and give a pulse to mix well

Variation:

Tip:
Adding lemon prevents the chutney from losing its green color and gives a tangy taste

Add bell pepper while frying to give extra zing! Thanks Preethi for the tip!

Coconut Chutney

Traditional coconut chutney with a twist. Goes well with idli and dosas!
Replace Pudina leaves with Methi  or coriander leaves for a different chutney altogether!

Ingredients:
Cocount Grated
Pudina (Mint leaves)/Methi (Fenugreek leaves)/ Coriander leaves
Chillies
Tamarind
Garlic
Jeera
Salt
Oil

Method:

1. Fry the leaves in Oil along with chillies
2. Grate coconut if pieces
3. Add fried leaves
4. Add garlic, jeera, tamarind and salt and grind
5. You can refrigerate for a few days

Vankaya Dosakaya Pachadi (Eggplant Cucumber Chutney)

This chutney is a staple at my husbands side. It seems that no wedding is complete without this chutney.
It is a healthy alternate to the nut chutneys and refreshingly tasty. It goes well with idli, dosas and even with rice. I prepare good quantity as it can stay in fridge for 3-4 days.

Ingredients:
5-6 Eggplant small sized
1 tomato

few curry leaves
few coriander leaves
5-6 green chilies
1 Cucumber (Dosakaya)  peeled and chopped
A little oil
Salt

Method:

1. Heat oil in a pan and add tadka (mustard seeds, chana dal, jeera)
2. Add eggplant, tomato any veggies, along with chillies, curry leaves and fry
3. After they are done cooking, grind them to paste along with tamarind, garlic, jeera and coriander leaves
4. Add dosakaya pieces and grind so that there are not totally ground
5. Add salt according to taste

You can also add any leftover veggies to fry with the eggplant

Salsa

A handy homemade dip that no party can do without. Try this simple dip for your next party. Its sure to gain you some raves.

Ingredients:
1 can Rotel tomatoes (Mild with jalapenos)
2 fresh tomatoes
2 cloves garlic
2 spring onions
salt to taste
lemon juice

Method:
1) Wash all fresh ingredients.
2) Cut tomatoes, garlic and spring onions into small pieces and mix together with the can of Rotel tomatoes.
3) Add salt and lemon juice according to taste.

Tip: If you are the adventurous kind, try the Extra Hot Rotel tomatoes with Jalapenos. Kick off the fire!

Reference: Thanks to Swetha for introducing me to home made salsa.

Serves 6
Serving Suggestion: With Tostitos chips