Red chillies chutney/ Thecha–

 Now winter is here and I just love to eat hot and spicy during this season. So also the season is of fresh hot red chillies. Have this spicy chutney/Thecha (in Marathi) when temperatures are low, I bet you will enjoy the fire of red chillies.

Ingredients -

Fresh red chillies – 1 bowl (approximately 12-15 fresh red chillies)

Garlic pods – ½ bowl

Lime/lemon juice – 2 tb-spoons

Oil – 2 tb-spoons

Mustard seeds – ½ T-spoon

Asafoetida – 1/4^th T-spoon

Salt to taste

Procedure –

1.  Take off the stems of chillies.

2.  Add in a mixer grinder red chillies, garlic, lemon/lime juice  and salt.

3.  Take out the pulp in a glass bowl.

4. Heat oil in a small skillet.  Add mustard seeds and asafoetida and turn off the stove.

5. Add seasoning to paste and mix well.

6. Adjust salt and serve with roti, jowar bhakri or white bread.

Note :

You can add curd if you feel this chutney is too hot and can serve as an Indian dip with fries or stir fried vegetables or even for Idli or dosas.

Rasam Powder -

Ingredients -

Coriander seeds – 1 cup

Cumin seeds – 1/4^th cup

Turmeric powder – 1 tb-spoon

Black peppercorns – 1 cup

Asafoetida – 1/8^th cup

Red chilli powder – 1 cup

Toor Dal – ½ cup

Oil for frying

Procedure –

1. Heat 1 Tb-spoon oil in a frying pan.

2. Add coriander seeds, cumin seeds, black peppercorns in kadhai and roast till they change their colour. Take all whole spices out in plate and let them cool down.

3. Take 1 T-spoon oil in frying pan and add red chilli powder and asafoetida and roast for a minute. Mix them into other roasted whole spices.

4.  Add 1 T-spoon oil in frying pan and roast toor dal for a minute.

5. Let all the ingredients cool down completely and then grind in a mixer grinder.

Store in a air-tight container.

Kashmiri Masala -

Black cardamoms - 2

Black cumin seeds - 1 T-spoon

Green Cardemoms - 4-5 

Cloves – 8-10

Funnel seeds – 4 T-spoons

Coriander seeds powder - 2 T-spoons

nutmeg powder – 1/4^th T-spoon

dry ginger powder – ½ T-spoon

cumin seeds - 1 T-spoon

Cinnamon - 4 inch length

Black peppercorns – 1 T-spoon

Bay leaves - 2

Procedure –

1.  Dry roast all the ingredients except coriander seeds powder, nutmeg powder and dry ginger powder, one by one in a pan. Let then cool down completely.

 

2. Grind all spices in a mixer grinder and keep in a air tight container.

आंबट चुक्याची चटणी (Green sorrel leaves chutney) –

Ingredients –

Green sorrel leaves (आंबट चुका) – 2 bowls roughly chopped

Green coriander leaves – 1 bowl roughly chopped

Green chillies – 3 to 4

Cumin seeds – 1 T-spoon

Sugar and Salt as per taste

Procedure –

1.  Grind green sorrel leaves, green coriander leaves, green chillies and cumin seeds together in a mixer grinder.

2. Add salt and sugar as per taste.

Note:

You can add mint leaves if you wish.

तीळ आणि कांद्याची चटणी (Sesame seeds and onion chutney) –

Ingredients -

Finely Chopped onion – 1 bowl

Roasted sesame seeds – 1/4^th bowl

Tamarind pulp – 2 Tb-spoons or as per taste

Red chilli powder – 1 Tb-spoon or as per taste

Salt to taste

Oil – 1 Tb-spoon

Mustard seeds – 1/4^th T-spoon

Asafoetida – 1/4^th T-spoon

Procedure –

1. Mix chopped onions and sesame seeds together and grind into a fine paste in a mixer grinder.

2. Add tamarind pulp, salt and red chilli powder to it.

3. Heat oil in a pan. Add mustard seeds. Let them splutter and then add asafoetida. Turn of the stove and let the mixture cool down completely.

4. Add seasoning to the chutney and and mix well.

Note :

If you wish, you can add jaggery and chopped green coriander leaves to it.

Green chilli and peanut chutney (हिरव्या मिरचीचा ठेचा) –

Ingredients -

Chopped Green chillies – 1 bowl

Garlic pods – 10

Peanuts – 1 bowl

Cumin seeds – 1 Tb-spoons

Oil – 1/4^th bowl

Salt to taste

Procedure –

1.   Dry roast peanuts in a pan and keep aside.

2.  Heat oil in the same pan and add chopped green chillies and fry. Turn off the heat.

3.  Add garlic and roast while pan is hat. Then add cumin seeds, roasted peanuts and salt. Mix well.

4.  Grind into a mixer grinder and serve.

Note:

You can add freshly grated coconut if you wish.

Doodh Masala – (For kojagiri masala doodh)

Ingredients -

Pistachio – ½ cup

Almonds – ½ cup

Cardemom – 10 peeled and powdered

Nutmeg – 1/4^th , powdered

Jaypatri powder – 1 pinch

Saffron strands – 1 t-spoon

Charoli – 1 tb-spoon

Procedure –

1. Take a small wok and warm a little on cooking stove.  Turn off the heat and add saffron strands. Crush saffron strands little bit to get the flavour out.

2.  Mix together all ingredients except saffron and charoli and grind together.

4. Add saffron and charoli to it and store in a air-tight container.

Green Garlic Chutney (लसणाच्या पातीची चटणी)

Green garlic leaves and garlic pods – 1 bunch

Green chilies – 4-5

Chopped coriander – ½ bowl

Raw peanuts – 1/4^th bowl

Salt to taste

Peanut oil – 1 tb-spoon

Procedure –

1.  Finely chop green garlic leaves and tender garlic.

2. Add chopped garlic, green chilies, coriander, peanuts and salt in a mixer grinder and make a fine paste.

3. While serving the chutney add raw peanut oil, mix and serve with Bhakari or chapatti.

Note :

If you don’t like the flavor of raw oil, you can add warm oil.

This chutney also goes well with bread, specially white bread.

Chutney Powder

Chana dal – 1 cup

Urad dal – 3/4^th cup

Curry leaves - handful

Dry red chilies – 10 or to taste

Peppercorns – 8-10

Cumin seeds – 1 tablespoon

Sesame seeds – 1 tablespoon

Asafetida – 1 t-spoon

Tamarind paste – 3 tablespoons/ to the taste

Jaggery – 2 tablespoon or to taste

Sugar – 1 t-spoon

Salt to taste

Oil for roasting.

Procedure –

1. Heat oil in a pan.

2.   Add urad dal, then chana dal, then red chilies, peppercorns, cumin seeds. Lastly add sesame seeds and asafetida. Roast for a while and turn of the heat.

3.   Add tamarind, jaggery, sugar and salt and grind everything together in a grinder. Mix well and store in a air tight container.

Raw Mango Chutney(कैरीची चटणी)

Kairichi chutney (raw mango chutney) –

Ingredients –

Raw mango/kairi – 1 big

Jaggery – ½ bowl

Roasted crushed peanuts (danyache koot) – ½ bowl

Handful of chopped coriander

Red chili powder – 2 tb-spoons

Oil – 2 t-spoons

Mustard seeds – 1/8^th t-spoon

Asafetida – 1/8^th t-spoon

Salt to taste

Procedure –

1. Grate raw mango. Add jaggery, red chili powder, salt, roasted and crushed peanuts and grind in a mixer. Add chopped coriander.

2. Heat oil in a pan. Add mustard seeds and asafetida and let it splutter. Turn off the heat. Add tadaka in chutney and mix well.

Note:

Taste the chutney and add sugar if needed. This chutney will last for 2-3 days.

Chana Dal Chutney(डाळीचा चटका) –

Ingredients –

Chana Dal – ½ cup

Cumin seeds – ½ t-spoon

Green chili – 5-6

Garlic cloves – 4-5

Curd – ½ bowl

Chopped coriander – 1/4^th bowl

Salt to taste

Tadka –

Oil – 1 t-spoon

Mustard seeds – 1/4^th t-spoon

Asafetida – 1/8^th t-spoon

Turmeric powder – 1/4^th t-spoon

Salt

Procedure –

1. Soak chana dal for 4-5 hours. Drain soaked dal and add green chili, chopped coriander, garlic, cumin seeds and curd and grind in a mixer grinder. Add salt to taste.

2. Heat oil in pan, add mustard seeds and let them splutter. Add asafetida and turmeric powder and turn off the heat. Add tadka in a chuntey and serve.

Note:

You can add 1 mooli(radish) instead of garlic which is called ‘Mulyacha chatka’.

Garlic Chutney (लसूण चटणी) –

Ingredients -

Shredded dry coconut – 1 bowl

Garlic cloves – 7-8

Cumin seeds – 1 t-spoon

Red chili powder – 2 tb-spoons

Oil – 2 t-spoon

Salt to taste

Procedure –

1. Mix garlic, cumin seeds, red chili powder and salt and grind in a mix grinder.

2. Mix this paste with shredded coconut very well. Heat oil in a pan and roast this coconut-garlic mixture on a low-medium flame for 5 minutes. Turn off the heat.

3. Keep chutney in a air tight container. This chutney will last for atleast for a month outside refrigerator.

Note :

Don’t let the chutney burn while roasting. Use iron kadai for this chutney, if possible. Chutney will taste better.

Aamasoolachi chutney (kokam chutney) –

Ingredients -

Aamasool (kokam) – ½ bowl

sugar – ½ bowl

Ginger – 1/2”

Salt to taste

Procedure –

If kokams are too dry, soak in little water for an hour. Grind kokam along with sugar, salt and ginger. Chutney should not be very watery and should have sweet and sour taste.

Store in a air tight container and refrigerate. This chutney will go with pakode or any kind of wada.

Note :

You can use jaggery instead of sugar, but sugar will taste better.  

Chana masala

This will make little less than 7 tb-spoon of chhole/chana masala.

Coriander seeds - 5 tsp

Anardana powder – 1/2 tsp

(if you are using anardana whole then take 1 tsp anardana)

Cinnamon – 2 ½"

Cloves – 8

Black peppercorns – 2 ½ tsp

Black Cardamom – 10

Cumin seeds – 2 ½ tsp

Bay leaf – 3 medium

Red chilies – 5

(This masala is very strong, use little at a time.)

Procedure -
1. Dry roast all the ingredients in a kadhai (except anardana powder) till they become dark in colour.
2. Grind all the ingrendients along with anardana in a mixer grinder. Store in a air tight container. 

Goda Masala (Maharashtrian masala)

Ingredients –

Coriander seeds – 250 grams

Cumin seeds – 1/4^th bowl

Cloves – 5 grams

Cinnamon – 10 grams

Black cardamom – 10 grams

Bay leaf – 5-6

Dagadphool – 5 grams

Nagkeshar – 5 grams

Badal/star anis – 5 grams

Dry red chilies – 50 grams

Sesame seeds – 50 grams

Grated Dry coconut  - ½ bowl

Asafetida – 10 grams

Turmeric powder – 1 t-sp

Oil – 1/4^th bowl

Salt – 1 tb-sp

Procedure -

1.  Clean coriander seeds.

2. Heat oil in pan. Add one by one cloves, cinnamon, black cardamom, dagadphool, nagkeshar, star anis, bay leaf. (Don’t add them together. Each spice needs it’s own time to fry.) Take them out and keep aside.

3. In the same oil add cumin seeds, roast them very well. In a mixing bowl add all the spices and turmeric powder, asafetida  before all the spices cool down completely.

4. Add red chilies in the remaining oil and roast them very well. Drizzle some salt on the chilies.

5.  Add grated coconut in a pan and roast brown.

6. Add sesame seeds in the same pan and roast light brown.

7. Add remaining oil in a pan and roast coriander seeds till they become light brown in color. Keep gas on low to medium flame while roasting.

8. Firstly grind all fried spices in a mixer grinder. Take them out.

9. Then add red chilies and salt mixture in grinder and grind to the fine powder.

10. Then add coriander seeds and grind to the fine powder.

11. Mix all the ground spices together and grind them. 

12. Grind sesame seeds and coconut one by one and add them into the spices mixture.

13. Mix all the spices very.

14. Store masala in air tight glass container.

Note :

    You can add 1/4^th bowl black sesame seeds or Karale along with regular while sesame seeds. Tastes good.

Kolhapuri Kanda Lasoon Masala –

We are going to make this masala in 2 steps. First step is making of garam masala from the whole spices and then add remaining ingredients for making complete kanda lasun masala.

Step 1 -

making of garam masala -

Ingredients for garam masala –

coriander seeds – 2 bowls

Black peppercorn  – 1 tb. Sp.

Cloves – 1 tb.sp.

Cinnamon – 8-10 pieces/1 tb.sp. small pieces

Black cumin seeds( Shahijeera) – 1 tb.sp.

Cumin seeds – 4 tb.sp.

Turmeric powder - 2 tsp.

Black cardamom – 5

Green cardamom – 10

Mace - 3

Dagalphool – 2 Tb.sp.

Nagkeshar -  1 Tb.sp.

Badal/chakriphool /star anis– 1 Tb.sp.

Asafetida powder – 2 Tb.sp.

(if you have whole asafetida use 50 grams. Fry the stone very well before grinding)

Nutmeg – ½ (its better to use whole nutmeg than readymade nutmeg powder)

Fennel seeds( sanf/badishep) – 1 tb.sp.

¼ bowl or little less oil.

Procedure –

1. Heat 2 tb.spoon oil in a pan.

(If you are using stone of asafetida fry the stone in the oil and keep aside. )

2. If needed add more oil. But 2 tb.spoon oil is more than enough to coat all the spices while roasting.

Don’t make the oil too hot otherwise masala will get burnt.

3. Add whole garam masala one by one with the sequence given below –

Cinnamon sticks, Coriander seeds, cumin seeds, black cumin seeds, black peppercorn, cloves, black cardamom, green cardamom,  dagadphool, nagkeshar, star anis, mace, fennel seeds, turmeric powder, asafetida,  nutmeg (grate nutmeg at this point)

4. Roast on medium heat for 2 minutes and then turn off the heat.

5. Let the spices cool down completely and then grind in a mixer.

6. Store in a air tight container.

Step 2 - 

making of Kanda-lasun masala –

Ingredients –

3 hemispheres of dry coconut – grated

Sliced onions – 4 large size

Sesame seeds – 3/4^th  bowl or 1 wati ( for correct measurement 1 wati = 1 tbsp less for 3/4^th bowl)

Poppy seeds – 1 tb.sp.

Garlic cloves – 3/4^th bowl or 1 wati

Salt – ½ bowl

Red chili powder – 2 bowls

Garam masala powder – 2 wati or 1 and ½ bowls

Oil – 2 bowls

Procedure –

1. Dry roast sesame seeds and poppy seeds one by one.

2. In the same pan add 2 tb.sp. oil. Roast grated dry coconut till it turns brown in color. Take the coconut out and keep aside.

3. In the same pan add remaining oil and fry sliced onions till they turn brown. Take the onion out and keep aside.

4. In the same pan add red chili powder (no need to add additional oil) and roast for few minutes.

5. Add half the salt and poppy seeds in mixer grinder and grind it.

6. Take out poppy seeds powder and add sesame seeds. Powder the sesame seeds and keep it aside.

7. Add roasted coconut and grind to the fine paste and keep it aside.

8. Add remaining salt and garlic to the mixer grinder and grind into a fine paste.  (If you need for grinding garlic, you can add red chili powder to it) Keep the garlic paste aside.

9. Add fried onion and grind it to vey fine paste.

10. In a big mixing bowl mix all the ingredients together. If you feel that this masala is little dry, add some hot oil as per your taste and choice.

11. Grind this masala again in batches and mix it very well using your hands.

12. Store the masala in a air tight glass container in a cool and dry place. This will last for 2 months outside fridge.

If you would like to store for a longer time then you should keep it in deep freezer.