Tomato chutney

Ingredients:
Ingredients
tamatoes medium -- 5
ginger, garlic paste -- 1tbsp
turmeric -- 1/2 tsp
dhaniya powder -- 1tbsp
red chilli powder -- 3tbsp
salt -- to taste
oil -- 3tbsp

Method:
Heat oil in a deep fry pan, add ginger garlic paste to heated oil.
Then add washed whole tomatoes (or cut them into 4 pieces) to it, fry for 2mins.
Keep covered on medium flame for 15 mins.
After tomatoes are half coocked mash them slightly with spoon, again cover it with lid for 5mins.
After tomatoes are finely cooked then add turmeric, dhaniya powder, and red chilli to it, mix and cover it for 5mins.
Now add salt to it and let it be for 2 mins. Switch off the flame.
Serve with rice or any rotis or snacks.

Tomato chutney

Ingredients:
1kg tomatoes,
2 tbsp chilli powder
½ sp fenugreek seeds
½ sp mustard
lemon size tamarind
pinch turmeric powder
little hing
salt to taste

Method:
1.cut tomatoes, add oil in a kadai after it heats up add mustard and hing a little
2.add tomato pieces , tamarind , turmeric , salt and let it cook for some time , after it cools grind it and keep it aside
3.roast fenugreek seeds and make it into a powder
4.Take oil in a separate kadai , let it heat add hing , let it cool down , after that add chilli powde

Onion chutney

Ingredients:
3 big onions
small lime size tamarind
5 to 6 green chillies

Method:
Put oil in a pan add some jeera and mina pappu onions and green chillies fry them until onions turn brown.
Switch off the stove and add tamarind to it it becomes soft with the heat .
Blend the above ingredients with salt and very little water Add thadka , with mustard jeera ,curry leaves and hing .
Goes well with rice and rotis also.

Methi Chutney

Ingredients:
Methi-1 bunch
Green Chillies-2
Tamarind-1Table spoon
Salt
For seasoning:
Red chillies-1
Jeera 1/4th sp
Urad dal 1/4th sp
Channa dal 1/4thsp
mustard seeds 1/2sp
4 pods Garlic

Method:
Separate all the leaves and wash them.
Take a pan and put some oil and fry the leaves along with Green chillies and tamarind for 5 min.
Cool it for a while and grind them with salt and little water.
Season it later.
This is very good for Sugar patient

Hot Tomato Methi Pachadi

Ingredients:
1/2 kg Tomatoes
1/4 Cup Fresh methi
10 Green chilles
Tamarind-lemon sized
1 tsp Cumin
1 tsp Mustard
1/2 tsp Turmeric
1/2 tsp Red chillie powder
Salt to taste
Oli-4 tbs

Method:
1.Heat the oil.Fry the methi till all the watery content is lost.
2.Try to cover the pan with lid to avoid spluttering on the face.
3.Now add the chopped tomatoes and the tamarind.Later add turmeric and chillie powder.
4.After the tomatoes are half cooked add the green chillies.
5.Cook on a medium flame till u see oil floating.
6.Allow it to cool.Add salt and grind to a rough paste.
7.Season with cumin, mustard and curry leave

Potlakai Perugu Pachadi ( snakegroud )

Ingredients
2 snake gourd
1 onions
1 green chillies
2 cups curd
salt -to taste

Method:
1) Cut the snake gourd into round slices. and cook them in a cooker.( you can cook it along with rice).
2) After they are cooked,allow them to cool for a while.
3) Take a bowl,add curd ,cooked vegetable sliced ,sliced green chillies, and enough amount of salt.and mix them well.
4) Then in the pan prepare seasoning and fry the onions till they are half-cooked.Add this to the curd,.
5) Finally decorate with coriander leaves. You can do the same with tomato also.But cook the tomatoes along with onions. Goes well with rice.

Mirapakai pachadi ( green chilli)

Ingredients:
1 up Onion (cut into pieces)
5 Green Chillie
1/4 milk for boiling
3-4 garlic
1/4 tsp jeera
salt to taste
4 tsp oil

Method:

1.Put Onion pieces, chillie pieces and milk in a non stick pan. put on medium flame, cover the lid and boil them.
2.After 5 min. remove the lid.
3.After all the milk has been evaporated put oil and garlic.
4.Keep on low flame for approximately 10 min covering the lid.
5.Now remove from the stove, put jeera and salt and grind them into a paste like chutney.
6.Remember to stir now and then to avoid sticking to the pan.
7.It tastes awesome if u eat it with clarified ghee.