Schezwan Sauce

Ingredients:

12 large garlic 
10 red chillies|(preferably bedgi chillies)
3 tblsp oil
1 tblsp chopped ginger
1 1/2 tblsp tomato ketchup
1/4 tblsp sugar(optional)
1/2 tblsp soya sauce
Salt to taste
2 tblsp lemon juice or 1/2 tblsp vinegar


Reference:
http://www.youtube.com/watch?v=EIK_N6e3TIc
http://www.jeyashriskitchen.com/2013/03/schezwan-sauce-recipe-how-to-make.html

Method:

1) Remove seeds from the chilies and soak it in water for at least 1 hour. Make a paste by adding little water to it. Red chilly paste is ready.

2) Heat oil in a pan. Add chopped garlic and fry in slow flame till its light golden in color(apprx 5 mins). In between add ginger to it.

3) Add 2 1/2 tblsp of red chilly paste to the pan and fry it till the oil starts separating(apprx 5 mins)
4) Now add soya sauce, tomato ketchup, sugar, salt and lemon to this mixture. Mix it and add 1/2 cup or less, water to it.
5) Cook for another 2 mins. Schezwan sauce is done. 

Note: Use this sauce the next day, to get the nice garlic flavor from the sauce.

Imli khajur chutney

Ingredients:

3 small balls of Tamarind 
Warm Water
3 tblsp jaggery
8-10 dates/khajur
2 pinch of salt

Directions:

1) Soak the tamarind in hot water for 5 mins.
2) Soak the khajur in hot water for 1 hour.
3) In a mixer, put chopped khajur, tamarind pulp, jaggery and salt.
4) Run the mixer till you get a nice fine paste of all the ingredients.
5) Chutney is ready. You can use this for paani puri or dabeli.

Red chilly chutney

Ingredients:

6 red chillies soaked in warm water for 2 hrs
6 garlic cloves
salt to taste

Directions:

1) Soak the red chillies in hot water for 2 hours.
2) You can remove the seeds from the chillies.
3) Add the chillies, garlic,salt and little water in mixer and make a paste.
4) Use this chutnies in chat.

Tamarind chutney

Ingredients:

1/2 lab of Tamarind 
Warm Water.
1/2 tblsp black salt.
1/2 cup sugar or jaggery
1/2 tblsp roasted cumin powder
1/4 tblsp red chilly powder
1/4 tblsp black pepper
Salt to taste.

Directions:

1) Soak the tamarind in hot water for atleast 1 hour.
2) Seperate the pulp and take it in a bowl. 
3) Add jaggery or sugar, black salt, cumin powder, chilly powder, black pepper powder.
4) Taste it. Adjust the salt and sweetness.

Coconut chutney

Ingredients:

1/2 coconut grated
2 inch ginger
2-3 green chillies
1 tblsp chana dal(roasted)
salt to taste

Tempering:

5-6 curry leaves
1 tblsp oil
1 tblsp mustard seeds

Directions:

Roast the chana dal. Make a paste of coconut, chana dal, green chillies, ginger and salt.

Heat oil. add the mustard seeds and curry leaves. Pour this tempering over the chutney.

This chutney makes a good dipping for the dal vada, upma and uttapam.

Red Coconut Chutney

This is a traditional south indian chutney goes well with neer dosa(will post the recipe for this later) and normal dosa. I learnt this from my Mom.

Ingredients:
1 cup grated fresh coconut
4 red chillies
1 green chilly
half onion sliced(small)
1 tbsp coriander seeds
20 curry leaves
1/2 spoon tamarind paste
1/2 spoon sugar
3 garlic cloves
salt to taste

For tempering:
1/2 spoon mustard seeds
1 tbsp oil

Directions:
Roast 15 curry leaves and red chillies in 1/2 spoon oil. In a mixer add all the other other ingredients and fried chilly and curry leaves. Make a paste. Add half cup water.

Heat 1 tbsp oil in pan, add the mustard seeds and the curry leaves. Pour it in the chutney.

Reference:
Meri Maa.....