Quick And Serene Side Dishes For Breakfast - Aish

Mostly in our homes, we tend to think more in making side dishes that taste good, easy and quick along with our main course like Idli / Dosa / Roti. Cooking a gravy or any vegetable dish will take some of our precious time, so why not try for a simple “chutney”- a sauce in the cuisines of India.

In Kitchens, chutneys are with onion zest, peanut puree, tangy tomato, mint mix and Coconut touch. Let us have a look at all these tasty flavors of chutney that are serene, quick and yummy.

                        CHATAPATA CHUTNEYS                                 

·     
Relishing Recipes 10

CLASSIC COCONUT

Ingredients:

1.       1 cup of grated coconut

2.       ½ cup of fried grams

3.       1 or 2 green chilies

4.       Salt to taste

5.       Pinch of Hing (Asafetida)

For Seasoning:

In a pan, heat a teaspoon of oil with few mustards. After the mustard splatters, add few cumin, urad dal (split black gram) and curry leaves and set aside.

Process:

Blend all the ingredients into a paste by adding the required water to it. Depending upon the taste, required amount of salt and spice could be augmented.

Take the paste in a bowl and add the seasoning on to it. A classic coconut chutney is ready to taste!!

Relishing Recipes 11 

·         ZESTY ONION

Ingredients:

1.       2 or 3 Onions / 8 to 10 Onion shallots

2.       Small Tamarind pulp

3.       1 or 2 red chilies

4.       2 or 3 garlic cloves

5.       Pinch of salt and hing

6.       ½ teaspoon of Fenugreek seeds (optional)

For Seasoning:

In a pan, heat a teaspoon of oil with few mustards. After the mustard splatters, add few cumin, urad dal (split black gram) and curry leaves and set aside.

Process:

1.       Soak the tamarind pulp in water for few minutes.

2.       Dry roast the fenugreek seeds and keep aside the powder.

3.       Blend the onions, red chilies and garlic cloves with hing and salt and set the paste aside.

4.       In a pan, after adding the seasoning, heat the blended paste along with the extracted tamarind water from the pulp.

5.       Before turning down the stove add the fenugreek powder to the chutney.

Now ready to serve Onion Zest chutney on your meal!!

Relishing Recipes 12

·         TANGY TOMATO

Ingredients:

1.       2 or 3 Tomatoes

2.       2 teaspoons coriander seeds (dhaniya)

3.       Pinch of salt and hing

4.       2 or 3 red chilies

For seasoning:

In a pan, heat a teaspoon of oil with few mustards. After the mustard splatters, add few cumin, urad dal (split black gram) and curry leaves and set aside.

Process:

1.       In a pan dry roast coriander seeds and keep aside.

2.       Also dry roast the red chilies in a pan.

3.       Take the tomatoes and sauté them dry as a whole in a pan till the tomatoes are roasted well.

4.       Blend the roasted tomatoes, red chilies and coriander seeds along with hing and salt to make it a paste.

Take the blended paste in a bowl and add the seasoning on to it. Voila! Simple tangy Chutney ready!!

Relishing Recipes 13

·         MINT MIX

Ingredients:

1.       ½ bunch of Mint

2.       Small tamarind pulp

3.       Pinch of salt and hing

4.       2 or 3 garlic cloves

5.       1 teaspoon chana dal/Bengal gram

6.       ½ teaspoon turmeric powder

7.       2 or 3 green chilies

For seasoning:

In a pan, heat a teaspoon of oil with few mustards. After the mustard splatters, add few cumin, urad dal (split black gram) and curry leaves and set aside.

 Process:

1.       In a pan, heat oil and saute the garlic cloves along with the well washed mint leaves, the tamarind pulp, green chilies and Bengal gram.

2.       Blend the ingredients into a paste and keep them aside.

In a bowl add the blended paste and the seasoning together to make a perfect mint mix, yummy to relish!

Relishing Recipes 14

·         PEANUT PUREE

Ingredients:

1.       1 cup unsalted peanuts

2.       2 or 3 red chilies

3.       Small tamarind pulp

4.       Pinch of salt and hing

For seasoning:

In a pan, heat a teaspoon of oil with few mustards. After the mustard splatters, add few cumin, urad dal (split black gram) and curry leaves and set aside.

Process:

1.       Soak the tamarind pulp in water and set aside.

2.       In a pan, dry roast the peanuts and red chilies and keep aside.

3.       Blend the roasted ingredients along with the salt and hing.

4.       Sauté the blended paste with the extracted tamarind water from the pulp.

In a bowl add the paste with the seasoning and serve the delicious peanut puree!!

These five varieties of tasty chutneys deliver the aroma, serenity and indeed prove as the timely side dishes for the elegant main courses.