Monday, June 5, 2017

Spicy Tomato and Onion Chutney



Ingredients:
Tomato chopped- 5 cups
Onions chopped- 2 cups
Cilantro leaves- chopped 3 cups
Curry leaves- 20-25 leaves
Pudina/ Mint- a bunch(optional)
Fenugreek seeds- 1 tbsp(roasted)
Jaggery- powdered 21/2 cups
Tamarind juice- 2 cups
Red Chili powder-  2 cups
Salt to taste

Seasoning:
Peanut oil- 2 cups
Mustard seeds- 5-6 tbsp
Hing to taste
Curry leaves
Turmeric

Method:
Grind all the ingredients raw in a blender. In a pan add oil and other seasoning ingredients. Add the blended ingredients into the oil on medium heat. Let it boil on low flame. Stir occasionally until the mixture thickens. It takes around 1.5 hrs to cook completely. You can store in the refrigerator for couple of months. This chutney tastes good with Rice,Idli or dosa.

Tuesday, March 21, 2017

Onion and Dill Uttappam



Ingredients:

Dosa batter- 1 cup
Onion chopped- 1/2 cup
Dill leaves chopped- 1/4 cup
Green chillies- 2-3
Coconut gratings- 2 tbsp
Salt to taste

Method:

Mix chopped onions, dill leaves, green chillies,coconut, salt in a vessel and keep it aside.
Put 1 ladle of dosa batter on a tawa that is hot and well greased.
Sprinkle this mixture on the dosa and drizzle 1 tsp of oil. Let the uttapam cook and turn brown on medium heat. Flip the Uttapam and cook for 1-2 mins.
Serve the Uttapam with a dollop of butter with Coconut chutney, Sambar, Mologai powder/ Chutney powder.

Wednesday, August 19, 2015

Tomato Soup




A quick and comforting tomato soup recipe...

Ingredients:
Cluster tomatoes- 2 lbs
Jeera- 1 tsp
Black pepper- 1 tsp
Dhaniya- 1 tsp
Cinnamon stick- 1-2
Rasam powder- 1 tbsp
Sugar- 2-3 tsp
Maida(optional)- 1/2 tsp
Cream(optional)- 1 tsp
Onion- 1/2 chopped
Garlic- 2-3 pods
Butter(optional)- a dollop
Croutons(optional)
Salt to taste

Method:
Wash the tomatoes thoroughly and pressure cook. After it cools down, puree it in a blender. Add the pureed tomatoes to a saucepan.
Coarsely grind jeera,black pepper, dhaniya,cinnamon stick. Put these spices, chopped onions and garlic in a spice bag. Drop the spice bag into the saucepan in the tomato puree. Keep it on a medium flame.  Keep pressing the spice bag few times with a ladle so that the flavors of the spices will get infused to the soup. Let the tomato puree boil and come to the soup consistency. Add salt ,sugar and rasam powder.
If you want the soup to be thick, mix maida and water and add it to the soup. Bring it to boil, simmer for 5 mins and serve with a dollop of cream/butter/croutons.

Tuesday, June 23, 2015

Tindora Chutney




Ingredients:
Tindora(Fresh/frozen)- 1 cup
Green chillies- 5-6
Cilantro chopped- 2 tbsp
Tamarind juice- 2 tbsp
Roasted Channa dal powder- 3 tbsp
Sugar- 1/2 tsp
Salt to taste

Seasoning:
Oil- 1 tbsp
Mustard seeds- 1 tsp
Red chilli- 1-2
Hing- a pinch
Curry leaves- 4-5

Method:
Cook the tindora until tender. Add cooked tindora,green chillies,cilantro, tamarind juice, channa dal powder, sugar,salt and grind without water. Add seasoning and mix well and serve with rice/chapati.

Saturday, June 20, 2015

Avalakki Dosa



Want a lovely soft dosa with lots of pores, try Avalakki/Poha dosa!!!!

Ingredients:
Raw rice/Sona masoori- 2 cups
Avalakki/Poha(thick)- 1 cup
Urad dal- 3 tsp
Methi seeds- 3 tsp
Buttermilk- 2 cups
Water- 1 cup
Baking soda- 1/2 tsp
Salt to taste

Method:
Soak rice,poha,urad dal, methi seeds in buttermilk and water for 4-6 hrs. Grind with water and let it ferment overnight. Add baking soda and salt 20-30 mins before you make the dosa. Serve hot dosa with coconut chutney/chutney pudi.

P.S. You can also prepare the dosa in an hour after grinding by adding baking soda and salt to the batter.

Tuesday, June 16, 2015

Raw Mango Chutney



Ingredients:
Raw mango(grated) - 1 cup
Roasted Methi/fenugreek seed powder- 1 tsp
Jaggery- a small piece
Red chilli powder- 2 tbsp
Kashmiri chilli powder- 1 tsp
Salt to taste

Seasoning:
Oil- 1 tsp
Mustard seeds- 1 tsp
Hing- a pinch

Method:
Grind all the above ingredients in a blender and add seasoning. Mix well and serve.




Karela Gojju




Ingredients:
Karela/Bittergourd- 2 nos
Green chillies- 4-5
Roasted Cumin-1/2 tsp
Roasted Fenugreek seeds- 1/4 tsp
Roasted Dhania-1 tsp
Tamarind paste- 3-4 tsp
Roasted Channa dal- 2 tsp
Jaggery- a small piece
Coconut gratings- 2 tsp
Salt to taste

For Seasoning:
Oil- 2 tbsp
Mustard seeds- 1 tsp
Red chilli- 2-3
Curry leaves- 4-5
Hing- a pinch
Turmeric- 1 tsp

Method 1:
Cut the karela into small pieces. Smear some turmeric and keep it aside for 10-15 mins. Boil the karela in water until it becomes tender(not too soft). Grind coarsely green chillies, coconut, Roasted chana dal, Cumin,Fenugreek seeds, Dhania. Add tamarind juice to the cooked Karela, add ground mixture, jaggery and salt. Bring it to boil and add the seasoning. Serve with Rice/Chapati.

Method 2:
Cut the karela into small pieces. Smear some turmeric and keep it aside for 10-15 mins. Take a pan. Add Oil and other seasoning ingredients with finely chopped green chillies. Add Karela and water and let it cook. Now add tamarind paste. Add powdered cumin,Fenugreek seeds,dhania,Jeera,channa dal,coconut gratings,jaggery and salt. Bring it to boil and serve.


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