Roaster Bellpepper and Tomato Chutney

When I hear about chutney I started drooling. This chutney is by roasted bell pepper and tomatoes. Roasting them is to enhance the flavors and the flavors are to die for. This chutney can go very well with dosa, idli, chapati or even you can use it as pasta sauce or spread on the toast.

Ingredients
Red Bellpepper (Big one) - 1
Tomatoes - 2
Salt - per taste
Red chili  powder - per taste
Oil - 2tsp
Mustard seeds - 1/4 tsp
Chopped Onion - half
Method

• Wash and pat dry the bell pepper and tomatoes.
• Roast them on the stove top until the skin is charred and they are soft. By this time your home will be full of sweet aroma.
• Put them in a steel box covered so that they will stay in their steam. It will help in taking their skin off.
• When they are cool take off the charred skin.
• Remove the stems and the seeds of the bell pepper.
• Blend them in a blender until every thing is smooth.
• Heat the oil in a pan.
• Add mustard seeds and asafoetida.
• Add this tadka to the chuntey.
• Taste and adjust the seasoning.

Cabbage Raita

 Raitas are a sort of Indian side-salad, sauce or dip - good for serving with spicy food, but equally good on their own as a refreshing snack. Raita can be made in many ways. The ingredients can vary depending on what's in the fridge and if you travel in India, you'll be constantly surprised by what turns up on the table when you order raita in a restaurant. The consistency can vary as much as the ingredients and you'll come across everything from salty, highly-spiced watery sauces which are great for pouring over boiled rice to thick salads which are almost a meal in themselves. The yoghurt-based sauce is the defining characteristic and makes this salad excellent for the digestive system. Raita should always be served chilled and consumed as soon as it is made. You can always make a simple Raita you can just use salt and pepper with yogurt.