Curry leaf chutney

Ingredients:
Curry leaves-2 cup
Onion-2
Tamarind-lemon sized ball or paste-1tsp
Red chillies-6-8
Urad dal-2 tsp
Oil-1 tsp
Salt to taste
Method:
Peel and chop onion.
Heat 1 tsp oil in a pan roast chillies and urad dal and remove.
Add chopped onion and saute till transparent.
Cool and blend with chillies,urad dal,curry leaves,tamarind and salt to taste.
Serve with dosa,idli,rice or spread for sandwich

TOMATO CHUTNEY(SAUCE)

This tomato chutney goes well with idli/dosa or toated bread/rolls.If you didn't find any ingredients use the substitutes.You can never go wrong even if you try!
Ingredients

• Tomatoes-4
• Onion -2
• Mustard seeds-1 tsp
• Urad & gram dal -2 tsp(instead you can sprinkle coarsely powdered peanuts before serving )
• green chillies-2
• Red chilli powder or flakes-1 tsp
• Roasted gram dal powder-2tbsp.(you can use white sauce)
• Salt to taste
• Curry leaves and coriander(parsley) for garnishing
• Oil-1 tbsp

Directions

• Finely chop onion & tomatoes
• Blend the tomatoes to a puree.you can use 1&1/2-2 cups of ready puree also.
• Heat oil in a pan and add mutard seeds .
• When the seeds splutter add dals,if using.
• Add chopped onion and saute till it turns glassy.
• Add 1/2 cup water and bring to a boil.
• Add tomato puree and salt.Boil for a few minutes.
• Add little water to the  roasted gram dal flour, mix and pour in to the boiling mixture.
• Garnish with curry leaves and coariander leaves.
• Serve with toasted bread,rolls,idli,dosa.

MEATBALLS WITH MINT DIPPING SAUCE

Meatballs with Yogurt Mint Dipping Sauce

• This meatball appetizer recipe is a great party finger food.
• This is a ground lamb recipe,but you can substitute with other meats.
• Mint & yougurt sauce goes well with it.
• The meatballs can be cooked earlier and frozen weeks ahead of time.
• Reheat in the oven or microwave before serving

Ingredients

• 500 grams ground lamb
• 2 beaten eggs
• 3/4 cup finely chopped onion
• 3/4 to1cup bread crumbs
• 2 tablespoons chopped fresh mint
• 1 teaspoons minced garlic
•  Salt to taste
• 1 tablespoon lemon juice
• Oil for frying

Mint Sauce (dip)

• 1 cup curd  (plain yogurt)
• 1/4 cup fresh mint, chopped
• 1/4 teaspoon garlic, minced
• 1 teaspoons minced fresh ginger

Method

• Combine the yogurt, mint, green onions, garlic and ginger; cover and chill.
• Mix all the meatball ingredients together by hand until well-combined.
• Form the mixture into balls either by hand or with a meat baller.
• Pour just enough oil into a non-stick frying pan to cover the bottom and heat.
• Add the meatballs, in batches if necessary, and cook through, browning them on all sides.
• Drain them on paper towels.
• Serve hot with chilled Mint Dipping Sauce.
• Makes about 20 appetizers.