Onions Nuts Chutney for Breakfast /Appetizers / Kids Lunch Box with Methi Pakora 

 For  Monday Kids Lunch Box I was planning to pack Methi Pakora. Thinking what will be the perfect pair for the Pakora’s. Just remembered Onion Chutney . With all the Vegetables I completely forgotten about this Chutney .  It is very tasty Chutney . Sunday evening I prepared and refrigerated. It is difficult to prepare in the Morning as my daughter has to go School by 7 A. M . You don’t need to reheat the Chutney . It will come to room temperature by Lunch time. I prepared Methi Pakora in the Morning. Just Pan fried. Onion Nuts Chutney is a Simple recipe prepared with few Ingredients. It will be little Sweet and Sour taste. I guarantee Kids will  bring their empty Lunch Boxes. I added Mixed Nuts and Spices like Cumin and Coriander  for flavor and Red chillies for little Spicy bite. Don’t forget to add Seasoning for little crunch from Urad dal and smoky flavor from Cumin seeds and Hing. You can refrigerate and Use the Chutney for 3 to 4 Days . Serve with Breakfast recipes like Dosa , Idli , Upma and even with Poha . Or as a side for Lunch / Dinner or with Appetizers.  Here is the Simple recipe with few Ingredients.

Recipe for 4 .

Preparation and Cooking time : 30 Minutes

Pack for Kids Lunch Box with any Appetizers like Methi Pakora .


1. Onions – 2 Big( Chopped)

2. Tamarind – Marble Size

3. Jaggery – 2 tbsp

4. Spices to roast and Grind – Handful of Mixed Nuts, 1/2 tbsp Cumin seeds, 1/2 Coriander Seeds, 1 tbsp Sesame seeds , Red chillies – 4

5. Salt and Turmeric – 1/4 th tbsp

6. Oil – 3 to 4 tbsp

7. Curry Leaves and Finely chopped Coriander Leaves

8. Seasoning – Black or White Split Urad dal – 1 tbsp , Cumin and Mustard seeds – 1/2 tbsp each , Red Chillies – 2 , Hing ( Asafoetida) – Pinch 


1. Heat 1 tbsp Oil and add Cumin seeds( 1/2 tbsp) followed by Chopped Onions. Season with Salt and Turmeric. Cover and cook until light Brown . Mix in between .

2. Once Onions are Brown Switch off the Stove and add Tamarind and Jaggery , Cool the Onion Mixture before Grinding.

3. Roast the Spices mentioned Under  Spices to Roast and Grind . Cool before Grinding. Grind and  Transfer to a  Bowl .

4. Now grind Onions Coarsely and transfer to the Spice Bowl . Mix well .

4. Heat 2 to 3 tbsp Oil and splutter Mustard seeds followed by Urad dal , Cumin seeds, Red chillies and Hing. Switch off the Stove and add Curry Leaves and the Chutney to the Seasoning. Mix .

5. Check for Salt , Spices and Sweetness and add accordingly . Add Chopped Coriander.

                    Note : If needed you can add 1/2 tbsp Red chilli Powder 


Raw Mango Chutney for Breakfast recipes ( Idli , Dosa and Vada), Paratha , Poori or as a Side for Lunch/Dinner.

Raw Mango Peanut Chutney is a Simple recipe you can prepare in less time because it doesn’t need any Cooking except roasting Nuts and Tempering. It is a tasty Chutney recipe you can serve with Breakfast recipes like Idli , Dosa and Vada. It taste good with Paratha and Poori too . Usually in Chutney’s we add tamarind for little Sour taste. Instead of tamarind I added raw Mango Pieces. Chutney taste delicious with Raw mango and Onion  . Try this new variation next time when you Prepare Chutney for your Breakfast recipes. I added Cashews and Roasted Channa dal along with Peanuts for a new taste . I like adding Black split Urad dal in tempering , so they add nice Crunch and garnish for Chutney . I added both Green chillies and Red chillies. Add according to your taste. But both  Chillies will add nice Spicy taste to Chutney along with Ginger. Here is the Simple recipe with 10 Ingredients.

Recipe for 4 . Preparation and Cooking time : 20 minutes .


1. Raw Mango Pieces – 1/2 Cup ( 10 to 15 Pieces)

2. Roasted Peanuts – 1/4 th Cup , Roasted Channa Dal – 1/4 th Cup ,  Roasted Cashews – Handful

3. Coconut – 1 Cup

4. Green Chillies -2 , Red dry chillies – 2 or according to your taste

                                          and Small Piece of Ginger.

5. Onion – 1/4 th Cup ( Chopped)

6. Salt

7. Oil for tempering

8. Seasoning – 1 tbsp Black split Urad dal , Cumin seeds – 1/2 tbsp , Mustard seeds – 1/2 tbsp , Broken Red chillies – 4

9. Chopped Coriander and Curry Leaves .

10 . Water for grinding the Chutney 


1. Add roasted Peanuts , roasted Channa Dal , Roasted Cashews ,Coconut , Mango Pieces , Chopped Onion, Green chillies , Red chillies , Salt , Ginger and water to a blender and grind until everything is blended into a Smooth Paste.

2. Transfer to a Bowl .

3. Heat Oil and add Mustard seeds followed by Cumin seeds, Urad dal , Broken Red chillies, Curry leaves and Chopped Corinader.

4. Add seasoning to the Chutney . Mix .

5. Check for Salt and Spices and adjust accordingly .

SERVE with IDLI , DOSA , Vada , Paratha , Poori Or as a side for Lunch/Dinner.



Coriander and Mint Chutney with Semi riped Tomatoes, Nuts and Seeds.image

Next time when you buy Coriander and mint with other Vegetables , buy some Semi riped Tomatoes to try this recipe.  Once you finish preparing this chutney your Kitchen will be full of aroma with roasted spices combined with flavorful Mint and coriander.  Adding little Mint and Coriander bring unique flavor to any dish . Coriander is a good source of Iron and Calcium . Helps those suffer from Anemia and helps keep your Bones healthy and stronger for years . Mint is a great appetizer or Palate cleanser and promotes digestion. Mint leaves are packed with anti bacterial and anti inflammatory properties and are great for your oral Health.It kills bacteria in the mouth preventing tooth decay , helps tongue and teeth clean and beats Bad Breath. Source : Healt Magazines .How you Serve  Chutney is up to you? Serve with Steamed rice , Ghee and Papad or as a spread for Sandwich or for Wraps or with Holiday appetizers or Use as Pesto to mix with Cooked Pasta.  If you want to mix with Cooked Pasta , don’t add any seasoning. Add some Oil and Crushed garlic  to the Chutney for more taste and flavor.   It stays good for more than 3 days in the refrigerator. The taste will be the same as it is on the first day.

Recipe for 4 to 6 People.

Preparation and Cooking time : 30 Minutes .


  1. Coriander – Two  Bunches

2. Mint – One Bunch

3. Semi riped tomatoes – 3

4. Onion – small ( Chopped)

5. Juice of Lime – Half .

6 . Oil – 3 tbsp

7. Salt and Turmeric – 1/4 th tbsp

8. Green chillies -2

9. Seasoning – Urad dal – 1 tbsp , Mustard and Cumin seeds – 1 tbsp , Channa dal – 2 tbsp , Hing – Pinch , Broken Red chillies

10. SPICES to ROAST and GRIND : imageCashews – Handful , Seame seeds – 2 tbsp , Walnuts – 10 , Cuimin and Coriander seeds – 1 tbsp each , fenugreek seeds – 10, Mustard seeds -1/4 th tbsp , Red chillies -2 to 4 . Cool the spices and grind with Marble size tamarind .

11. Garlic Cloves – 6 ( Chopped and Crushed)

METHOD :image

1. Wash Coriander and Mint throuroghly. Heat a tbsp Oil and Cook Coriander ,  Mint , Chopped tomatoes with Green chillies, Salt and Turmeric. Cool it before grinding.

2. Dry roast Nuts and Spices mentioned under Spices to roast and Grind. Cool and grind with Marble size Tamarind. Transfer to a Bowl .

3. Grind Cooled Coriander mixture coarsely . Transfer to Spice Bowl . Mix . Add finely chopped Onions and Squeeze Juice of Lime.

4. Check for salt and spices and adjust accordingly.

5. Heat 2 tbsp Oil and add Channa Dal . When Channa dal is light Brown add Crushed Garlic , Urad dal , Cumin and Mustard seeds , Hing and Broken Red chillies. Add this seasoning to the Chutney and Mix well.

SERVE imagewith Steamed  Rice or as a spread for sandwiches or WRAPS . 


Mixed Vegetable Chutney with Nuts and seeds .

Recipe for 4 to 6 People .

Preparation and Cooking time : 30 Minutes

             If you want to spend time with your Kids in the evening with their homework or after school activities , prepare this Chutney and refrigerate .  I served with  Dosa ( Lentils and Daliya or Lentils and Quinoa or  Lentils and Rice) . Stays good for 2 to 3  days and there is no change in taste after 3 days. Sometimes I like to take off cooking Heavy meals during Dinner or Weekend Lunch and prepare these types off Chutney and Serve with Steamed Idli or Lentils Dosa .Good to make use of Left over Vegetables, as I always have some Leftover carrots , Eggplant, Semi riped tomatoes, Green Squash  . Thought I will Prepare a Chutney with Vegetables  instead of Coconut chutney for Dosa. Star Ingredient for the recipe is the Spice Powder I prepared with Nuts and seeds. Trying to sneak some nuts in Kids diet. Chutney will taste good with Sourness and Crunchiness from Onions and Channa dal from Seasoning. Once you try this recipe , you will definitely prepare every week with these  vegetables instead of Coconut chutney. Use as a spread for SANDWICH or WRAPS or serve with STEAMED RICE or Plain PARATHA ( Indian Bread) or with Steamed IDLI or DOSA . 

My older one likes to eat as a side with Dosa :image

The Younger one like to eat as a Dosa roll .image
Kids will get good serving of Vegetables in their diet. Sometimes try to replace Coconut chutney with Mixed Vegetable chutney.

Note : Don’t skip Spice Powder, Tamarind, Lime juice and Onions.


1. Green Squash ( Lauki) – 1

2. Semi riped tomatoes – 2

3. Baby Carrots – 15 ( Grated)

4. Eggplant ( Brinjal) – 1

5. Green Chillies – 2 ( Mild spicy)

6. Juice of Lime – 1 Medium

7. Curry leaves and Finely Chopped Coriander Leaves

8. Oil – 1 and 2 tbsp

9. Salt and Turmeric – 1/4 th tbsp

10 . Cumin seeds – 1 tbsp

11. Seasoning – Channa Dal – Handful , Cumin seeds and Mustard seeds – 1 tbsp , Red chillies – 2 , Hing – Pinch

12. Chopped Onions – 1/2 cup

13. SPICE POWDER : Dry roast 5 Almonds , 5 Walnuts , 2 tbsp Sesame seeds, 2 tbsp Channa Dal, 1 tbsp Coriander and Cumin seeds each , Red chilli – 1. Cool the spices and grind with Marble size Tamarind and 5 Curry Leaves .

METHOD :image

1. Peel the skin of Green squash ( Lauki) and cut into small pieces . Chop Brinjal, Tomato and Grate Baby carrots.

2. Heat 1 tbsp Oil and cook the Vegetables on Medium High flame . Season with salt, Turmeric Powder and 1 tbsp Cumin seeds. Mix in between to avoid burning. Cover with lid and Cook .

3. Once vegetables are soft , Switch off the stove and Cool before grinding.

4. Once vegetables are cooled, Grind coarsely and  transfer to Spice Powder Bowl and Mix well .

5. Heat 2 to 3 tbsp Oil and fry Channa Dal, followed by Mustard seeds , Urad dal , Cumin seeds, red chillies , Hing , Curry Leaves .

6. Add the Coarsely grinded Chutney , Chopped Onions and fry for 3 to 4 Minutes to dry out Chutney .

7. Switch off the stove and squeeze Juice of the Lime and finely chopped Coriander Leaves . Check for Salt and Spices and add accordingly .

SERVE with any imageAppetizer , Dosa or Steamed Rice or as a side for Lunch / Dinner .




Vermicelli Dosa img_1614with Onion Almond Chutney

Onion chutney is a great accompaniment to idli , vada and Dosa. Today I’m sharing a little Sweet and Sour Onion chutney with Almonds. roasting nuts makes them to digest easily . Dry roast Cumin and Coriander seeds and you will know they are done when they start smelling toasty and are fragrant . Cook Onions over medium heat  with ( lid covered)  little Salt and turmeric for few minutes , you’ll notice the pungent flavor of Onions is gone and Cook uncovered until they are brown and at this point switch off the stove and add tamarind and Jaggery . You will notice the Caramel flavor of Onions starting to emerge . Cool the spices and Onions before blending. Grinding Onions Coarsely  is very important so they will have texture .

Lentils have high nutritional value any one can benefit . Due its fiber and Complex carbohydrates lentils increase steady slow burning energy . Soaking and fermenting dosa is very Healthy because of Probiotics. But you have to eat in moderation. Fermented foods are predigested by bacteria and easier to digest. Grains , Beans and Legumes contain Phytic  acid a nutrient which binds up minerals preventing your body from fully absorbing them. Phytic acid can be effectively mitigated through 3 different traditional processes . Sprouting, Soaking and fermenting. Source : Health Magazines.

Recipe for 3 to 4 Dosa’s . Recipe for 4 People ( Onion Chutney)

Preparation and Cooking time : 30 Minutes .

Recipe for ONION ALMOND CHUTNEY: Combination of different tastes . Great accompaniment for any Breakfast recipes or with Steamed rice or with Plain or stuffed Your favorite foods will come alive with the Combination of this Chutney . img_1609

1. Onion – 1 Big( Chopped)

2. Almonds – 15

3. Coriander and Cumin seeds – 1 tbsp. each

4. Red chillies – 2 4. Jaggery ( Brown sugar) – 2 tbsp.

5. Tamarind – Marble size

6. Salt and Turmeric – 1/4 th tbsp.

7. Curry Leaves – 5

8. Finely chopped coriander leaves

9. Oil – 3 tbsp.

10 . Seasoning ( Tadka) – Mustard seeds and Cumin seeds – 1 tbsp. each , Red chillies and Hing – Pinch


1. Dry roast almonds and transfer to a bowl

2. Dry roast Coriander and cumin seeds , Red chillies and transfer to a Almonds bowl . Cool the spices before you grind .

3. Heat 1 tbsp. Oil and sauté Onions with little salt and Turmeric for 2 to 3 Minutes. Mix in between . After 3 minutes uncover and fry Onions till light Brown . Switch off  the stove and add deseeded TAMARIND and JAGGERY to Onions. Cool the ONION mixture before grinding.

4. In a blender grind Almonds with Coriander , cumin and red chillies . Transfer to a Bowl .

5 Grind Onion Coarsely . Transfer to Spice bowl and mix well .

6. Heat 2 tbsp. Oil and splutter Mustard  seeds , Cumin seeds , Red chillies and Hing. Switch off the stove and add Curry Leaves and finely chopped Coriander Leaves .

7. Now add the Onion Mixture to Seasoning ( Tadka ) and fry for couple of minutes . SERVE with Vermicelli DOSA .


1. Fermented Dosa Batter – 1 Cup

2. Vermicelli – 1/2 Cup

3. Water

4. Salt

5. Oil for frying Dosa’s .

METHOD : img_1613

1. Mix 1/2 cup Vermicelli to 1 Cup Dosa Water and leave aside for One hour  or Overnight in refrigerator . After 30 minutes Check for the consistency and add Water . The batter must be pouring consistency like Dosa Batter .

2. After One hour or overnight your batter will be  ready.  Heat Pan and grease with little Oil . Start with small dosa . Cook on Medium High heat . 

3. For second dosa , Sprinkle some water to bring the temperature down .

 4.  Pour 2 big spoonful of batter on the Panimg_1610 and move in circular motion . Drizzle Oil over the edges to crisp the Dosa .

5. Fry on both sides .Cook img_1610on medium high flame . img_1608

SERVE Vermicelli Dosa with ONION ALMOND Chutney.


Ridge Gourd Tomato ChutneyIMG_2253 with Almonds and Spices. Vegetable Chutney for BREAKFAST recipes like IDLI, DOSA, VADA , UPMA or with any other APPETIZER or as a Side for LUNCH / DINNER.

Now I found an easy way to feed RIDGE GOURD for my Kids . Ridge gourd Almond chutney with Masala Dosa .img_1854

Recipe for 5 to 6 People .

Preparation and Cooking Time : 30 Minutes.

                                      Ridge Gourd is the fruit of Sub tropical vine that belongs to the Cucumber Family and is native to Central and Eastern Asia including the Indian Sub Continent .The fruit goes by many names including Ridge Gourd , Silk or Silky Gourd or Sponge Gourd and Vegetable Gourd. It is similar in Color and size to a Zucchini , but instead of being smooth it is ridged from top to bottom.

                  Ayurveda has Credited Ridge Gourd a special status for delivering many Health Benefits because of its bountiful of Minerals that are alkaline and hence considered as bringing a Cooling effect on the Human body.It is high in Water content and ideal choice for anyone who want to LOOSE WEIGHT. Low in fat ,  Cholestrol  and HIGH in Dietary Fiber . The Fiber that contains in Ridge Gourd is important for Weight loss . Fiber digests slowly which keeps you feeling full for longer.Very high in Moisture Content just like Cucumber and Low in Calories with 20 per 1/2 Cup Serving and has high Beta Carotene that is good for eyes.

                    You can include Ridge Gourd in Many Dishes because of its Mild Flavor. Chopped and Sauted Ridge Gourd with Dals and Spices make a HEALTHY SIDE DISH . You can even cook this Watery Vegetable with Less Oil. Even the Skin of Ridge Gourd has Nutritional Value . So don’t Peel the Skin . As it is Low in Calories it is Good for Diabetic People.

The Vegetable is Often used in Stir Fries and Soups in Vietnam and is also important in various regional Cuisines in India especially in Andhra Pradesh, Kerala, Karnataka and Maharashtra.It is Popular as a Vegetable in various regional Cuisines in Asia, but it is edible before it is fully ripen and check for BITTERNESS before Cooking. Source : Health Magazines.


1.Ridge Gourd – 2

2. Semi riped Tomato’s – 2 Big

3. Green Chillies – 2 or 1 Mild Spicy

4. Salt as per taste

5. Turmeric – 1/4 th tbsp.

6. Oil – 3 tbsp.

7. Onions – 1/4 th Cup Chopped ( Optional)

8. Curry Leaves – 5

9. Finely Chopped Coriander Leaves

10. Tamarind – Marble Size

11. Juice of Lime – 1/2  to 1


                Channa dal – 2 tbsp. , Urad dal – 1 tbsp. , Cumin and Mustard seeds – 1/2 tbsp. each , red chillies – 4 Broken, Hing – Pinch


1.  Almonds – Handful ,2. Sesame seeds – 2 tbsp. , 3. Channa Dal – Handful ,  4. Mustard seeds 5. Cumin seeds – 1 tbsp.  6. Coriander seeds – 1 tbsp. 7. Fenu greek seeds – 1/2 tbsp. 8 . Red chillies – 1 or 2

METHOD :IMG_2252IMG_2254

1. Peel the ridge  of the Ridge Gourd very lightly with Peeler . Cut into small Pieces . Chop the Tomato’s . Don’t Peel the Skin . Note : Taste test a small piece of Ridge Gourd before cooking for BITTERNESS.

2. Heat 1 tbsp. Oil and Cook Ridge gourd with Chopped Tomato ,Green Chillies , little Salt , Cumin seeds and Turmeric. Mix well. Close the Lid and Cook on Medium High Flame.  Stir in between to avoid Burning . Cook Until Ridge Gourd is soft.                            Once the Ridge Gourd is Soft remove the lid and Cook till water evaporates.

.3. Mean while Dry roast  almonds , Channa Dal , Spices and Red chillies .Cool the Spices , Almonds and dals and grind with Little Salt and Tamarind . Transfer to a bowl.

4 .Cool the Ridge Gourd before grinding. After grinding Spices , grind Ridge Gourd , Tomato’s and Green Chillies Coarsely. Transfer to spice powder bowl and mix well.

 5.  Heat 2 tbsp. Oil and add Channa Dal , Mustard seeds followed by Urad dal ,Cumin seeds , Hing , Crushed Garlic and Curry Leaves.  Add ridge gourd Chutney  to the Seasoning  and fry for Couple of Minutes .

6. Squeeze Juice of Lime and add finely chopped Coriander Leaves , Chopped Onions. Mix well . Check for Salt and adjust accordingly .

SERVE this Chutney IMG_2251with BREAKFAST recipes like IDLY, DOSA , VADA , UPMA or any other appetizers.


1.Do not Skip any Spices and Dals. Gives good taste for the Chutney.

2. Squeeze Juice of Lime and add Finely Chopped raw ONIONS not Cooked and Coriander Leaves.

3. Seasoning with Hing and Garlic gives nice flavor for the Chutney.

4. Taste a small piece of Ridge Gourd before cooking for bitterness. If bitter don’t use for cooking.


                           1. Roast the Dals and Spices

                                                 2. Cook Ridge Gourd , Tomato and Green Chillies .Grind Dals and Spices followed by Ridge Gourd ,Tomato and Green Chilies.

                                                                        3 .Add the Seasoning .

Serve even with STEAMED RICE, INDIAN BREAD ( Phulka , Chapathi or Plain Paratha) OR with Masala Dosa .img_1853