Monday, June 27, 2011

Tomato Chutney

I love this chutney.This is mom's recipe which she always make when we travel.Its great with Idli,dosa,Chappati or even rice.Great for picnic or packing lunch boxes.You can spread between two chappati and roll it out.This need a spice powder from urad dhal,fenugreek and red chilli.The spice powder made ahead and stored in fridge.

My mom used to make it thin and uses with in 2 days.Since i wanted to this to be thick,so i simmer it down till it becomes thick and stored it in fridge.It was good up to 10 days.Mom uses coconut oil for her cooking and it gives a nice aroma to this chutney.Since i want the same, i used olive oil and coconut oil in half and half.

Ingredients :

Spice Powder :
1. Urad Dhal : 3tbsp
2. Fenugreek Seeds : 2tsp
3.Red chilli : 10

Dry roast the seeds one by one and make a powder.This can be stored in fridge.

For Chutney :
1.Tomato : 5 large
2.Oil : 4 tbsp (Olive oil 2tbsp + coconut oil 2tbsp)
3.Green Chilli : 1 slit longwise
4.Hing : a pinch
5.Mustard Seeds : 1tsp
6.Jeera/Cumin : 1tsp
7.Curry Leaves : 5
8.Spice Powder : 1 1/2 tbsp
9.Jaggery : 2tbsp
10.Salt : to taste

Chop the tomoto into small pieces.
In a heavy bottom vessel,add oil with mustard and jeera.
When sizzle, add hing,green chilli and curry leaves.Add the tomoto and give a stir.
Keep in medium flame and continue to cook till it becomes salt.
Add spice powder,salt and jaggery and mix well.
Cook until the mixture becomes thick and oil leaves the side.
Check for spice, jaggery and salt.if so add more.
When its done,switch off and cool down.
Store in clean dry box.

Note :
Since the tomato splits and dance alot, keep an eye and also use a heavy deep pan.
Mom likes this on sweet side,so she adds extra jaggery where me love it little spicy and aroma of fenugreek.
If you need this to be spicy, add chilli powder.
Dont go overboard with spicy powder since it has fenugreek and turns bitter.
Use accordingly and rest of spice powder can be stored in fridge.

Tuesday, June 14, 2011

Beetroot Cutlet

I love Deep fried snacks....though not my hubby. And since they are high in calorie i tried to make them once in a while.For satisfying evening hunger i usually do some bajji with tea.But after seeing this cutlet i knew i had to tried this out.I tried vegetable chops before from her blog and we all loved it.This time with beetroot and we loved it.My lil one was soo happy with this she asked me to make again.

Recipe Source : US Masala
Recipe Link : Beetroot Cutlet

Beetroot : 2 (grated)
Potato : 2 medium(boiled and mashed)
Bell Pepper : 1/2 cut finely
Carrot : 1 grated
Ginger : 1'inch piece
Coriander Leaves : 2tbsp chopped
Coriander Powder : 1tsp
Red chilli Powder : 1tsp
Chaat Masala : 1tsp
Amchoor Powder : 1/2tsp
Hing : a pinch
Salt : as needed
Panch-phoran : 1tsp(Nigella,Cumin,Snauf,Mustard,Fenugreek seeds)
Corn Starch : 2tbsp + 1tbsp mix in 1/2 cup of water
Bread Crumbs : 1/2 cup or as needed
Oil : Deep Frying +1tbsp

In a pan, add tbsp of oil and throw in panch-phoran.When they sizzle and release their aroma add ginger and fry.Add in carrot and capsicum fry for a min.
Then add the beetroot and fry and cook for 3 mins.Add in potatoes and cook for 2mins.Add in all the powder,salt,coriander leaves and mix well.
Take off from heat and add corn start and mix.Let the mixture cool down.In a bowl mix cornstarch and water with no lumps.In another plate spead the bread crumbs.
When the mixture is cooled make a round shape and dip in corn starch and roll in bread crumbs and arrange in a plate.
 Refrigerate for 1/2 hour.In a deep pan, heat oil and deep fry till golden brown.
Enjoy hot with green chutney and ketchup.

Notes :
I didnt add green chilli instead used red chilli powder
Make sure oil is hot else the cutlet will break.

This goes to Bookmarked Recipes - Tuesday hosted by Priya and Aipi

Tuesday, June 7, 2011

Gobi Ki Paratha(Cauliflower Stuffed Paratha)

I love Parathas.Its filling,easy and you dont need a sidedish or you can go fancy by making a side dish eat it with heart content.Its goes either way.I love making this Gobi ki Paratha.When ever i have guest in home this one is on the list.Hubby is a great fan of this so is my lil one.

Ajwain gives a smoky flavor to this paratha.Cauliflower(Gobi) mingles with coriander leaves gives a nice flavor to this.Spice it up with green chilli and you dont need any sidedish.

Recipe Source : Divine Taste
Ingredients :
For Dough :
Whole Wheat Flour : 2 cups
Ajwain Seeds : 2tsp
Salt : to taste
Ghee : 2tsp
Oil : 2tsp
Water : as needed

Mix everything except water till it resembles a crumble texture.Add enough water to make a soft dough.Cover and rest.

For Stuffing :
1.Cauliflower/Gobi : 1 small size(cleaned and grated)
2.Cumin/Jeera : 1tsp
3.Ginger : 1tbsp finely grated
4.Green chilli/Red chilli Powder : 2 chopped/1tsp
5.Coriander Leaves : 2 tbsp chopped
6.Hing : a pinch
7.Cumin Powder : 1/2tsp
8.Turmeric Powder : 1/2 tsp
9.Ghee/Oil : 1tbsp

Ghee/Oil for brushing

Clean and grate the cauliflower.In a pan.add oil and cumin seeds,when sizzles lower the heat and add hing,ginger,green chilli,turmeric powder and stir for few seconds.Add in the cauliflower and turn on to medium heat.Mix everything for 3 to 4 mins.Add the coriander leaves,cumin powder,salt.Turn off and let it cool.

To make Paratha:
Knead the dough again for 2 mins and divide into 8 small lemon size balls. Roll each ball in to 1" inch round and put the stuffing and close the edges.Do this with rest of the balls.Take each ball and slowly flatten them in to medium thick flat bread.Use flour for rolling.Heat a tava in medium flame and cook the paratha till brown spots appear on both sides.Brush with ghee and enjoy!!

Notes :
I didnt add green chilli,so added red chilli powder.
Goes well with pickle and raita.

Sending to Bookmarked Recipes -Tuesday hosted by Priya and Aipi.

Thursday, June 2, 2011

Mango Payasam(Kukku Rasayana) - My 100th Post!!

This is my 100th post and i would like to thank all of my blogging friends.Blogging has given me lot of opportunities in cooking and connecting with new friends.Blogging has kept me occupied and also gives me immense pleasure when i try new thing from other blog..Thank you Friends and keep them coming.I like to Thank Hubby and Lil one for their support and encouragement to keep me going.This post to you all!!

This recipe comes from my native.Its special and delicious one.I hail from Udipi(Karnataka) where Krishna Mutt is famous for.Udipi is also famous for their cuisine where delicious food is for.We use coconut and jaggery extensively in our cooking.Mango being in the season, this Rasayana is made in every household if there is a special occasion.I can see Kukku Rasayana is every occasion during this season.

This is easy to make.All you need is 4 ingredients. If you have fresh coconut milk its easy to make and one delicious dessert.I made fresh coconut milk to make this and only the time it need to whip up..This need to consumed the day it is made b'coz of cocnut milk and taste great when chilled.

Ingredients :
1.Mango : 2 large(cut into very small size)
2.Fresh Coconut Milk : 2 cups
3.Jaggery : 3/4 cup
4.Cardamom Powder : 1tsp

Making Coconut Milk :
Take a coconut and break into half.Scraping with a hand scraper takes time.What i do is cut into small pieces.
Slowly and carefully cut the brown part from the pieces.Wash the pieces and blend in the mixie with 1 cup water.Keep adding water to get a smooth paste.Strain in the muslin cloth to get fresh milk.Again take the coconut with 1/2 cup of water and blend.Strain and remove seperately.

Making Rasayana :
Cut the mangoes into  very small bite size pieces and mix with 1st part of milk.Its up to you if you need really thick.If its too thick add the 2nd part of squeezed milk and thin it down.Add Jaggery and Cardamom to this and mix well. Refrigerate for an hour.Serve chilled.

Traditionally this is made by squeezing the mangoes with the hand and taking the pulp out with the seed.Even the seed is added.Then the coconut milk,jaggery,cardamom powder is added and mixed.I made this as a dessert and served in single glass.

Note : 
I never tried with frozen coconut, so i donno how it comes.
I normally buy coconut from local supermarket(Publix,Indian store) and ask them to break it.
You can break with the help of hammer.(Hubby does that for me)