Coriander Chutney (Green Chutney)

Ingredients

Coriander leaves - 1/2 bunch
Cumin - 1/2 tbsp
Garlic pods - 2 large
Tamarind - 1 inch piece
Green chillies - 2
Coconut gratings - 5 tbsp
Salt - To taste
Water - To grind
Seasoning
Oil - 1 tbsp
Mustard + Urad dhal - 1 tsp

Method

1. Roughly chop the coriander leaves and roast over a medium heat in a frying pan for about 3 min. 
2. Let this cool to room temperature.
3. In a mixie / blender, add the roasted coriander leaves along with the cumin seeds, garlic, tamarind, green chillies, coconut and salt with little water just to grind them to the required consistency.
4. Do the seasoning and add to the chutney.
5. Serve as a side for idly / dosa / masala dosa / rava dosa or paniyarams.
6. This can also be served as a dip for samosas & chips.

Roasted Egg

This is a simple, easy to make appetizer or side dish with very less ingredients. I once prepared these for my kids' b'day party and it was rated #1 out of all the other homemade & restaurant ordered foods

Ingredients

Eggs - 4
Water - To boil the eggs
Salt - 1tsp + 1 1/2 tsp
Red Chilli powder - 1 tbsp
Oil - To brush the pan (or) 1 tbsp

Method

1. Boil the eggs in a pan with 1 tsp salt & sufficient water for about 15 min in a medium - high heat.
2. Break the egg shells & cut the eggs into half (cut from top to bottom)
3. Brush a frying pan with oil under medium heat.
4. Sprinkle 1 1/2 tsp salt and 1 tbsp chilli powder.
5. Make sure the salt & chilli  powder are spread throughout the pan.
6. Arrange the cut eggs, with the yellow facing down.
7. Roast for 2 min.
8. Now, turn the eggs so that the other side also gets roasted for another 2 min.
9. Serve hot / warm / or at room temperature.
10. Serve as a party appetizer or as a side for any rice variety or biryani.

Butter Beans Kootu

Ingredients

Butter beans - 2 cups (Seeds after separating from pods)
Salt - To Taste
Coconut grating - 5 tbsp
Green chilli - 3
Fennel (perunjeeragam) - 1 tbsp
Ginger - 1/2 inch
Cinnamon - 1/2 inch
Seasoning
Oil - 2 tbsp
Mustard + Urad dhal - 1/2 tbsp
Onion (chopped) - 2 tbsp
Curry leaves - 5 Nos.

Method

1. Remove the bean seeds from the pods. Wash them & put them in a pressure cooker.(No need to soak them overnight)
2. Add salt to taste and water just to cover the butter beans.
3. Pressure cook over a medium - high heat. Turn OFF the stove when the 1st whistle is about to come. (Else, the butter beans will turn mushy)
4. Drain out the excess water & keep the beans aside.
5. In a mixie / blender, grind the coconut gratings, green chilli, fennel, ginger and cinnamon. 
6. In a frying pan, add oil. When hot, add the mustard & urad dhal. Let them splutter.
7. Now, add the chopped onion and curry leaves.
8. When the onions start to turn brown, add the beans and the grind masala.
9. Add salt, if necessary.
10. Cook this for about 3 min over medium heat. 
11. Take care not to burn the bottom or mash the beans.
12. Serve as a side for rice.

Note

1. No need to soak the beans since these are taken out fresh from the pods.
2. In some regions, these butter beans are also called lima beans.
3. If these bean seeds are dried & packed, then they need to be soaked overnight before cooking.