Monday, April 10, 2006

Spinach Chutney with Chapathi Chips - VKN's Cooking Competetion Entry III


We Indians are known to make chutney out of everything - fish, eggs, chicken, lamb, all vegetables, fruits etc :). My mom made this chutney with all green leafy veggies so we would eat the greens. I love all types of greens in this chutney form. This is a very simple recipe with lots of flavor and health :).

This chutney paired with some chapathi chips is my submission to VKN's cooking competetion and Sweetnick's ARF/5-a-day Tuesday.

My other entries to VKN's cooking competetion are:
Spinach Chutney

Software
---------------
  • 9 oz package pre-washed spinach leaves
  • 1 tbsp chana dal
  • 1 tbsp urad dal
  • 1 tbsp coriander seeds
  • 6-7 methi seeds
  • 1 tsp jeera
  • 4-5 dried red chilis (add more or less to your taste)
  • 1-2 Indian green chilis
  • 3 cloves garlic
  • gooseberry sized tamarind, soaked in very little hot water
  • 1 tsp extra virgin olive oil
  • salt to taste

For the tempering/tadka
--------------------------
  • 1 tsp extra virgin olive oil
  • 1 garlic clove, crushed
  • 1 tsp black mustard seeds
  • 1 sprig curry leaves, chopped in half
Hardware
---------------
  • One large vessel that holds the spinach leaves
  • One small castiron skillet or small fry pan for the tempering or the tadka
Method
---------------
  • Put 1 tsp of the oil in the big skillet/vessel on medium heat, add the slit green chilis, 3 cloves of garlic and the spinach leaves. Cover and cook for 4-5 minutes until the spinach is completely wilted and reduced in volume. Take the spinach out and leave aside to cool.
  • In the same pan, without washing it, add the chana dal and the urad dal, fry until golden brown, set aside to cool.
  • Add the coriander seeds, methi seeds, jeera and dry roast them until the aroma of the spices fills your kitchen and makes you hungry :). Remove keep aside to cool.
  • Dry roast the red chilis, do NOT stick your nose anywhere near the stove while this is happening and make sure you open up some windows. Don't tell me I didn't warn you before :). Remove, set aside to cool.
  • Put all the above dry roasted ingredients and put them in a blender/food processor, grind it to a fine powder. Again, do not breathe in the fumes :).
  • Add the wilted spinach leaves in the blender with the ground spices, add salt, the tamarind juice (extract from the tamarind soaked) and grind it until the spinach is smooth. Check for salt, add more if needed. Remove to a serving dish.
For the tempering/tadka
--------------------------
  • Add the 1 tsp of oil in a small skillet on medium heat, add the mustard seeds, garlic clove, curry leaves and fry until the mustard seeds pop or the garlic turns light brown.
  • Add the tempering to the chutney.
Making Chapathi Chips

Software
---------------
  • 3/4 cup chapathi flour
  • pinch of salt
  • 1 tsp paprika
  • 1 tsp salt
  • Milk to mix the dough

Hardware
---------------
  • Cookie sheet

Method
---------------
  • Add pinch of salt to chapathi flour, mix.
  • Using the milk make a chapathi dough out of the flour.
  • Roll the chapathi on a floured surface into 1/8 inch thick circle.
  • Brush both sides with some olive oil and sprinkle paprika and salt on both sides.
  • Using a round cookie cutter, cut the chapathi into 3 inch diameter circles.
  • Place the chapathi chips into 500 degree oven, bake it for 5 minutes turning half way in between, until they are brown and crispy.
  • Serve with the spinach chutney.

22 comments:

wheresmymind said...

I LOVE how green this chutney is...so beautiful!

vkn said...

This is yet another winner entry Vineela. Thanks. See you at the VCC show. Cheers!

Santhi said...

chapati chips!!!!!!!! very ingenious idea L2C....very very neat

Lakshmi said...

wow chapati chips. looks so yummy, can I have them?

Lakshmi said...

I tried Sorakaaya Curry with Milk. came out good L2C. Just check it out on my blog.

Vineela said...

Hi l2c,
Chapathi chips r Yummy.Spinach chutney too.
Actually i will deep fry these chapathi chips but u made it more healthy by making in oven.I like ur idea.
Vineela

Sumi said...

very innovative, and a great alternative to the potato chips

sailu said...

That's a healthy appetizer.

RP said...

I saw a picture of this at the VCC show. Was curious to know the recipe, so found may way here. You are so creative, chapathi chips looks beautiful & delicious.

Saffron said...

oh, that looks and sounds delicious. Chappati chips! what a clever idea :)

Priya Bhaskaran said...

wow, chapthi chips.....you have great ideas running on your mind. I am sure the kids will love these chips:)

Anonymous said...

looks great.....the same one of a kind i saw on http://chefmichele.blogspot.com/2005/11/spinach-veggie-dip-and-garlic-pita.=
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Luv2cook said...

Everyone:

Thanks so much for your comments. I was going to cut them into wedges like quesadillas but then chips sounded better :).

Priya:

Yes, if I had children, I think they would love them but can't tell from experience hehehe...sorry was trying to be a little funny!

Tanuja said...

chapathi chips sounds cool thanks for the recipe L2C I will try this and let u know very soon. My kids will love this.

Indira said...

That is a very neat idea, LC. Like baked tortilla chips, but made with our chapatis. This is going to be my to do list. What a great entry for the competition, I think you are going to win, my vote is for you.:)

KrishnaArjuna said...

l2c,
great idea!! Never thought or heard of chapati chips before.

Sumitha said...

Congratulations for being crowned the winner in VKNs cooking competition!

Menu Today said...

Hi,
Congrats!!!!

RP said...

Congratulations L2C.
Have to try this recipe soon.

Indira said...

Hi LC, a very well deserved win! COngratulations!

Sumi said...

congrats Vineela....
sounds like a great picnic snack.
I would definitly try this snack next time...

Nandita said...

Hi LC,
Wonderful entry and many congratulations on winning! Will definitely try out your recipe..
Cheers
N