Just to share with you………

Madathukulam(close tp Palani) is native. We have a very good neighbour  during my college days(Bsc) . Her name is Neela and she is only one year elder than me but she got married.

We both used to try different varieties often.  Raddish has one smell which I don’t like.  One day my friend Neela ‘s(I used to call her as akka)  mom visited her and that night she gave me  two different chutney’s to try. One is Raddish Chutney and the other is Sesame (ellu) chutney. Those two are really different and I have never tasted before. I just asked her mom how to make it. But since it was a long time from now I forgot all.

Last week I bought Raddish .  I made sambar twice but still some more was left  I don’t to how to i that.  Suddenly I remembered what I had from Neela akka. With a vague idea I tried it . It came out well . Though  itz not traditional as they made it this is a modern version which is good.

Raddish/ Mullangi Chutney

Ingredients:

1. Raddish  (cutted into small pieces)    -  1 cup
2. Redchilli                                            -  4 ( u can decide)
3. salt                                                   -  little
4. Tamarind                                          – little
5. cocounut (1 teaspoon)                     – optional

Preparation:

1. Fry all the ingredients with little oil. Fry till Raddish turns little brown.
2. Cool and grind. Raddish chutney is ready.
3. If needed you can temper mustard and cury leaves.

Just to Share with you…..

Last time when I went to India I had red chilli chutney for the first time.  Red chilli chutney is nothing but grinding  dry redchilli,little tamarind,salt in the stone grinder (used in villages). True taste of this lies in the tool which they are used for grinding.  After coming back to India , oneday while browsing I found a new modern version of chilli chutney . Itz nothing but Red Pepper chutney. I tried it. Itz really good but not hot like what I had in India which is made of  dry red chilli.

Red Pepper chutney

Ingredients

1. Red Capsicum - 1
2. Fresh green chilles which turned as red Chillies – 3 to 4 according to taste
3. Jaggery – Little (optional those who can’t bare the hot of capsicum can use this)
4. Salt to taste
5. Tamarind – Small lime size
6. Oil
7. Hing

For Tempering

1. Mustard Seeds
2. Urad dal
3. Curry leaves.

Preparation:

1. Chop the Capsicum and Chillies and keep aside.
2. Heat 2 tsp of Oil in a tawa and fry this Chilli pieces (both chillies) until the raw smell goes away.
3. Cool and  grind it along with Jaggery (optional), Tamarind, Salt and Hing.
4. Heat one tsp of oil and temper the Mustard Seeds, urad Dal and Curry leaves.

Tips

If you feel that chutney is having raw smell then take one tawa first temper with the ingredients then add the grinded chutney in to it and fry that for few mins.

Another Variation

• You can dry roast Urud dal and channa dal  and grind along. This will make you chutney little coarse not too fine paste. Hope Many likes chutney in coarse form.
• You can add little onion and coconut too. 

Just to share with you……..

I don’t know anything about peerkankai chutney.I didn’t even heard of that . My Brother was working in Bangalore 6 years back. He was staying with his friends. I heard from him that one of his friend makes chutney with peerkangai (may be Jothi anna or Krish anna) . That time roughly he told abt this chutney to mom. I am not sure now my brother remembers this or not. My mom used to make this and from her I learnt this. When you are making peerkankai poriyal that time you can make another dish with same peerkankai. This chutney goes with Rice.

Also I heard that for vegetables and fruits most of the nutrients are present in the layer where the skin is touching with flesh portion . So whenever possible try to use the skin. For fancy sake don’t peel and throw away. If you are doing so you are throwing away the nurtients .

Ingredients

CHUTNEY

Ingredients

1. Grated or peeled the outer layer (which you consider as waste) of peerkankai. (Remaining asusual use for making poriyal)

2. Green chillies – 4 to 5

3. Coconut grated – 2 to 3 tsps

4. Tamarind – very little (paste means 1/2 to 1 tsp)

5. Salt and oil as needed.

6. Onion very little may be half onion.

Preparation

1. Wash the Peerkankai skin well and cut into pieces so that it makes you easy to fry and grind.

2. Heat 3 spoons of oil in kadai and fry Peerkankai skin, onion, chilllies, tamarind and cocount for 5 minutes till all gets fried well and smell goes away.

3. Add salt to taste and grind the fried things well. Your chutney is ready to go with Rice.

Just to share with you…..

Hope you may be aware of making chutneys with vegetables like Cabbage,Raddish etc. Among all those my favourite is beetroot chutney. This chutney goes well with Rice. You can eat with Idli’s and dosa’s too. My mom used to make this. This is very simple one.

Beetroot Chutney

 Ingredients

1. Medium sized beetroot -1

2. Hot red chillies – 4 to 5

3. Coconut grated – 3 to 4 tsps

4. Tamarind – very little (paste means 1/2 to 1 tsp)

5. Salt and oil as needed.

Preparation

1. Peel beetroot and wash it and cut into pieces so that it makes you easy to grind.

2. Heat 3 spoons of oil in kadai and fry beetroot ,redchilllies,tamarind and cocount for 5 minutes till beetroot gets fried well.

3. Add salt to taste and grind the fried things well. Your chutney is ready.

Tips

If you feel the chutney  has raw smell then fry  this chutney by adding to little oil in tawa.

Just to share with you….

This chutney is a recipe from my hubby’s Grandma. My hubby likes not only her recipe but loves her a lot. Now she is no more and may her soul rest in peace. Thanks to her, I am blogging this recipe here.

GROUNDNUT USES

Excessive Bleeding

Several groups of researchers in England have reported using groundnuts or groundnut products in the treatment of hemophilia, an inherited blood disease which causes haemorrhage. Beneficial results have also been reported from the use of groundnuts in severe cases of epistaxis or nose bleeding and in cases of excessive bleeding during menstruation in women.

Obesity

Groundnuts are considered beneficial in the treatment of obesity. Experiments have shown that weight can be reduced by eating a handful of roasted groundnuts with tea or coffee without sugar an hour before lunch time. It reduces appetite and thus reduces the weight gradually.

Diabetes

Groundnuts are valuable in diabetes. Eating a handful of groundnuts daily by diabetics will not only prevent mal?nutrition, particularly the deficiency of niacin, but also checks the development of vascular complications.

Diarrhoea

Groundnuts are also useful in diarrhoea, especially chronic diarrhoea which is more frequent immediately after meals. The patients can benefit greatly by drinking goat’s milk in which lemon is squeezed with a handful of fresh roasted groundnuts. This type of diarrhoea is caused due to nicotinic acid deficiency. The groundnuts, which has required quantity of niacin, are valuable in this disease.

Teeth Disorders

Chewing fresh groundnuts with a pinch of salt strengthens the gum, cures stomatitis, kills harmful bacteria and safeguards the enamel of the teeth. The mouth should, however, be washed with water after eating groundnuts.

Beauty Aid

Groundnut oil can serve as a beauty aid. A teaspoon of refined groundnut oil, mixed with equal quantity of lime juice, may be applied daily on the face once before going to bed. It keeps the face fresh. Its regular use nourishes the skin and prevents acne.

Peanut / Groundnut chutney

Ingredients

1. Peanuts/Groundnuts – 1 cup

2. Corriander seeds – 2 tsp

3. Cumin seeds/Zeera – 1 tsp

4. Tamarind paste – 1 tsp

5. Oil – 1 tsp

6. Salt to taste

7. Red chillies – 3 to 4

For seasoning

1. Oil – 1 tsp

2. Mustard seeds – 1/2 tsp

3. curry leaves – 5 leaves.

Preparation

1. Pour oil in kadai and roast/fry peanut,cumin ,Red chillies and corriander well.

2. Grind the roasted things with tamarind and salt to taste

3. Saute mustard and curry leaves in oil and add that to Grinded paste.

4. Your tasty Peanut chtney is ready to go.