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.

South Indian Dal

I make this dal very often which is easy and quick.It goes well with anything like some hot rice and spicy potato fry or chappati with dry subzi.Its easy to make and goes also well with coconut rice.When i am not in the mood for cooking or i need to do something quick this is the one i make.If you have boiled toor dhal in hand its easy to make.

Ingredients :
1.Toor Dhal : 1/2 cup
2.Tomato : 1(medium)
3.Ginger : 1'inch chopped
4.Green chilli : 2 slit longwise
5.Red Chilli Powder : 1tsp
6.Coriander Powder : 1tsp
7.Salt : to taste
8.Coriander Leaves : 1tbsp

For Tempering :
1.Ghee/Oil : 1tbsp
2.Mustard Seeds : 1tsp
3.Cumin Seeds : 2tsp
4.Curry Leaves : 4 to 5
5.Hing : a pinch

Pressure cook the Toor Dhal till its soft and keep aside.
In a Kadai,heat oil and do the tempering one by one.
When the curry leaves starts to sizzle,add ginger and green chilli then give a quick stir.
Add finely chopped tomato and little salt.
When tomato is soft and oil start to leave,add red chilli powder and coriander powder.
Fry for 2 mins and add cooked dal and salt to taste.
Add some water if its too thick and bring to boil.
Boil for 2 mins and trun of the heat and garnish with corinader leaves.

Serve with hot rice or chappati.
Enjoy!!

Dal Makhani For Maitri(Friendship Chain)

Everyone who is in blogging would sure know about Maitri,a friendship chain, where a blogger sends a mystery ingredients to another blogger where she cooks and blogs about it.Priya and Reshmi started this friendship chain which was inspired from Arusuvai.If you need any information head over to Priya and Reshmi blog to find and join there so its fun,cook and blog which we all love.

So here is my post about my mystery ingredients.I was matched with Rajee who sent me a wonderful ramkin,card and mystery ingredient.I got them one fine evening and was so happy to see everything with her kind words.I guessed it right away its Black Urad dhal and i knew i had to make Dal Makhani.

Dal Makhani is a famous Punjabi dish which is a mixture of lentils cooked and high in protein.In Restaurants  they add loads of cream and butter to give richness to this dish.

Ingredients :

1.Black Urad Dal : 3/4 cup

2.Rajma/Kidney Beans : 1/4 cup

3.Channa Dal : 2 tbsp

4.Ginger : 1' inch

5.Green Chilli : 1 slit lenthwise.

6.Bay Leaves : 2

7.Cardamom : 1

8.Cloves : 3

9.Tomato : 2 medium

10.Turmeric Powder : 1/2 tsp

11.Coriander Powder : 1tsp

12.Red Chilli Powder : 1tsp

13.Milk : 1/2 cup

14.Coriander Leaves : to Garnish

15.Dried Kasuri Methi : to Garnish

16.Butter : 1/2 tbsp

17.Oil : 1tbsp

18.Jeera/Cumin : 1tsp

1.Wash and Soak the lentils for 6 hours or overnight.

2.Next day,wash the lentils well and add 4 cups of water,ginger,green chilli and pressure cook the dal till mushy.

3.Puree the tomato and keep aside.

4.In a kadai,heat oil and butter,add Jeera,Cardamom,Cloves,Bay Leaves.

5.When it leaves nice aroma,add tomato and mix well.

6.Close the lid till the raw smell goes and oil oozes out.Add in the Powder.

7.Fry for 2 mins and add the mashed lentil,close the lid simmer it for 15 mins.

8.Fry in between to avoid sticking to bottom.

9.Add the milk and dried kasuri methi in lower flame.

10.Cook for 5 mins and switch hot.

Serve hot with Chappati and Enjoy!!

Mixed Vegetable Stir-Fry.

First,Let me say Thanks to everyone who wished me.After my tooth ache i suffered fever which made me real lazy.Was sleeping in the afternoon and was lazy on posting any recipe.Now Im back to form and doing alright.

This is a simple yet a healthy one.I love this stir fry with loads of vegetables.Ever since i saw this recipe i have been trying with different spices and love it.This is perfect with chapati,a great lunch box treat and lovely side dish.I take time to cut all the veggie in small size but if you are short on time you can easily go for frozen veggies.

Recipe Source here.

Ingredients :
1.Potato : 1 small
2.Carrot : 1
3.Beetroot : 1/2
4.Beans : about 10
5.Cauliflower : 4 to 5 florets
6.Capsicum : 1/2
7.Peas : 1/4 cup
8.Corn : 1/4 cup
9.Paneer : 1/4 cup
10.Chilli Powder/Sambar Powder : 1tsp
11.Turmeric Powder : 1/4tsp
12.Chole Masala : 1/2tsp
13.Dried Kasuri Methi : 1tsp
14.Salt : as per taste.

For Tadka :
1.Oil : 2tsp
2.Mustard Seeds : 1tsp
3.Cumin Seeds : 1tsp
4.Curry leaves : 4 to 5

1.Cut all the veggies in to bite size small square.
2.In a kadai,add oil with mustard seeds.When crackle,add cumin and curry leaves.
3.Add all the veggies and fry.
4.Add turmeric,chilli powder,chole masala and salt.
5.Sprinkle some water till its done.
6.You can leaves when its crunchy or till its fully done.I like mine fully done.
7.Add the crushed kasuri methi and mix well.
8.Garnish with coriander leaves and enjoy!!

Notes.
In original recipes,it left crunchy but i made them fully done.
You can try different spice powder.I added pav bhaji masala and came out well.
Adjust the spice level and add chilli powder.
I kept mine less,since little one likes this alot(she dont like anything spicy :))

Serve this with chappati and a cup of yogurt and its perfect meal.

Enjoy!!

Sending to Bookmarked Recipe - Tuesday by Aipi and Priya

Potato Raita(Potato in Yogurt Sauce)

Last 10 days I had a bad time by having a swollen teeth which led me in pain.Now im fine and back to blogging.
Missed all of ur blogs.Since i couldnt able to do much of a cooking i was left with simple rice and some curry.My mom used to make this potato raita as a side with rasam or sambar which i totally love.I used to empty this without having any fuss and the first recipe i made before i even started cooking.

This is simple,easy and tasty raita which can be done in 5 mins.There is no need of any cooking here.Its easy and yummy.

Ingredients :
Potatoes : 1 medium
Yogurt/Curd : 1 1/2 cups
Ginger : 1' inch grated
Green Chilli : 2 cut into small pieces
Coriander Leaves : for garnish
Salt : as taste.

For temper :
1.Coconut Oil : 1tbsp
2.Mustard Seeds : 1/2tsp
3.Cumin Seeds : 1tsp
4.Red Chilli : 1 or 2
4.Curry Leaves : 5 to 6
5.Hing : a pinch

Wash the potato and wrap a tissue paper and boil in microwave for 4 to 5 mins or till its done.
Take out and gently peel the skin and mash it with a back of spoon.
Mean while mix yogurt,ginger and green chilli.
Add the mashed potato.There should be small bits left. Add salt.
In a small pan,do the tempering by adding oil,seeds.When crackle add the red chilli,curry leaves and hing.
Pour over the raita and garnish with coriander leaves.

Notes :
Do the tempering in coconut oil since it gives a nice flavor.
Go easy on green chilli as per your taste.
Do this raita 1 hour before serving since it helps flavors to ooze out from ginger and green chilli.
My mom used to serve this with rasam/sambar,a stir fry.

Enjoy!!

Recipes From US Masala(Tried and Tasted)

This month tried and tasted is hosted by Priya which features USMasala.I love her blog soo much.Be it a tempting pictures or  her wonderful recipes it always amazes me.So this was chance for me to try some recipes from her blog and i did.Every recipes came out perfect and it tasted awesome.

Aloo aur Matar Ki Tehari(Potato and Peas Pulav)

Since i love one pot meal i decided to try this.It came out perfect and tasted good.The only addition i did is adding some leftover channa(chickpeas).Rest are the same.

Original Recipe here.

Methi and Corn Pulav.

Another rice dish i tried today from her blog is Methi and Corn Pulav.

Paneer Tikka.

To go along, i decided to try Paneer Tikka which came out soo good.My hubby liked it alot.

Whole Wheat Stuffed Buns.

I made her Whole Wheat Stuffed Buns for a week night dinner and came out soo good.Its wholesome and filling with all the vegetables.I added some grated beetroot to the filling and it was yummy.

Also rest of recipes which i already posted.

Tawa Pulav.

Achari Paneer.

Paneer Butter Masala.

Vegetable Chops.

Sending these to Tried and Tasted - USMasala hosted by Priya and Started by Lakshmi

Achari Paneer

Ever Since i saw this in Aipi blog it was in my mind.I was waiting for right time and tried yesterday.It came out perfect and went really well with chappati/roti.Its easy to put together and taste great.The only change i made is omitting onion and garlic and rest i followed the same.

Recipe Source : Achari Paneer by Aipi.
Ingredients :
Paneer : 2 cups(cubed)
Tomato : 1 medium
Ginger : 1 tbsp(grated)
Panchphoran : 1tbsp(mixture of mustard,Cumin,Fennel,Fenugreek,Nigella seeds)
Oil : 2tbsp(I used Olive Oil)
Salt : as needed
Hing : a pinch
Whole Red Chilli : 2

Masala Powder :
Turmeric Powder :  1/4tsp
Red Chilli Powder : 1/2tsp
Coriander Powder : 2tsp
Garam Masala : 1tsp
Amchur Powder : 1/2tsp
Mango Pickle : 1tsp
Lemon Juice : 1tbsp
Cilantro : for Garnish

In a kadai,heat oil and add panchphoran,hing and whole red chilli.Let it fry.
Add in tomato,salt,ginger and fry until soft.
Add the powder expect pickle and fry for a minute.
Add the Paneer and pickle and stir well.
Add lemon juice and give a stir.
Adjust salt and spices and garnish with coriander leaves.
Enjoy with Chappati/roti.

Note :
Dont skip the Panchphoran since it takes the dish to a new well.
If you find the masala dry add little water to get a semi-dry gravy.

Linking to :

Bookmarked Recipes :Tuesday hosted by Priya and Aipi.

Tried and Tasted - US Masala hosted by Priya.

Methi/Fenugreek Dhal

A simple,comforting yet a tasty dhal.I love fresh fenugreek leaves which you get in winter.This is a easy to make when you have already cooked toor dhal.Also a great way to sneak up some greens.

Ingredients :
1.Toor Dhal : 1/2 cup
2.Turmeric : 1/2tsp
3.Hing : a pinch
4.Oil : 1/2tsp
5.Fenugreek Leaves : 1 cup
6.Tomato : 1 medium
7.Cinnamon : 1' inch
8.Cloves : 2
9.Cardamom : 1
10.Bay leaves : 1
11.Oil/Ghee : 1tbsp
12.Jeera : 1tsp
13.Red Chilli Powder : 1tsp
14.Coriander Powder : 1tsp
15.Amchur Powder : 1tsp
16.Salt : to taste

1.Cook the toor dhal with 1 1/2 cup of water,turmeric,hing and oil in pressure cooker.
2.In a kadai,heat oil and put Jeera.When it sizzle,throw in whole garam masala and fry 30 secs.
3.Add in the fenugreek leaves and fry.Then add the tomatoes and fry until soft.
4.Add the chilly,coriander,amchur powder and mix well.
5.Add cooked dhal with salt and mix well.If its too thick add 1/4 cup of water to dilute.

Serve with Peas Pulav and enjoy!!

Adai and Avial

Happy Pongal/Sankranthi to my Fellow Blogger and Friends.

Adai and Avial is a famous south indian breakfast.It is served with avial which is a coconut based curry.It is a power packet breakfast with lots of protein.Adai is a combination of rice and dal ground together with added spices and do like a dosa.This doesnt need any fermentation hence can be made quickle.Serve up with avail which is,coconut based curry with lots of veggie and it a perfect meal.I like to add in our dinner once a week.
Adai is also can served with butter and jaggery which is a lovely combo.

Ingredients:
1.Raw Rice : 1/2 cup
2.Mix of Dal : 1 Cup(Toor Dal.Moong Dal,Channa Dal,Urad Dal)
3.Red Chilli : 2
4.Curry Leaves : 5 to 10
5.Jeera : 1tsp
6.Ginger : 1tsp Grated
7.Coconut : 1tbsp(optional)
8.Salt : as per taste

1.Wash the rice and dal,till the water runs clean seperately.
2.Soak in water upto 5 to 6 hours.
3.An hour before grinding add the red chilli and soak again.
4.Grind the dal,then rice with ginger.The batter would be little thick than dosa batter
5.Add the curry leaves,jeera,coconut and salt.Mix well
6.Heat a Dosa tava and pour a ladle of batter and spread.
7.it wont spread as much but it will spread.
8.Pour a little oil on the sides and flip it.
9.cook on the other side and enjoy.

Serve with Avial .

Note : U can use brown rice instead of white rice.I have tried that it works just fine.

Avial.

1.Veggies : 1 cup(Carrot,potato,peas,beans)
2.Turmeric : 1/2tsp
3.Salt as need
4.Thick Curd : 1/2 cup
5.Coriander Leaves : a few(Garnish)

Grind to paste :
1.Coconut : 1/4 cup
2.Jeera/Cumin : 1tsp
3.Green Chilli : 2

For Tampering :
Mustard Seeds : 1tsp
Cumin Seeds : 1tsp
Curry Leaves : 5
Coconut Oil : 2tsp

1.Cook the veggies with little salt,turmeric and water.
2.Grind the coconut,jeera and green chilli.
3.Add the ground paste and mix well.
4.Mix the curd well and add to the mixture.
5.Simmer the mixture till the heat through.
6.Add the salt and mix well.
6.Heat the oil and do the tampering and mix with Avial.

If you find the avial watery,mix 1tbsp of corn flour with water and add and boil.

I served this with tomato chutney which blogged here.

Navaratna Kurma

I made this kurma couple of time and its a hit.Whenever i make stuffed paratha i sometimes make this instead of panneer based curries.This is quite easy with lots of vegetables and taste great with rice or roti.I found this recipe from Mahima's blog which i changed to suit my palatte.

I didnt add any fruits and made on to spicy side.I added few raisins when garnishing.

Ingredients :
1.Vegetables : 1 cups(Carrot,Beans,Peas,Corn,Capsicum)
2.Tomato : 1(finely Chopped)
3.Green Chilli : 1
4.Cumin : 1/2tsp
5.Cinnamon : 1'inch
6.Cloves : 2
7.Cardamom : 1
8.Bay Leaves : 1
9.Spice Powders : 1/2tsp(Red Chilly,Coriander,Garam Masala,Turmeric)
10.Milk : 1/2 cup
11.Yogurt : 2tbsp
12.Honey : 1tbsp
13.Kasuri Methi & Coriander Leaves : For Garnish
14.Raisins : a handful for garnish.
15.Salt : to taste
16.Oil : 1tbsp

Almonds : 10(soak in hot water and peel the skin)
Grind them with smooth paste.

In a pan,heat oil add jeera,cloves,cinnamon,cardamon bay leaves.Fry for 30 sec.
Add the tomatoes,green chilli and vegetables.Stir for a min.
Add the spice powder and saute for a min.
Add 1/4 cup of water and closed the pan and simmer for 5mins.
Lower the heat and add the ground paste and milk.
Add the yogurt and honey and cook for 5 mins.
Garnish with raisins,kasuri methi and Coriander leaves.
Enjoy with roti,paratha or rice.

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

Aloo Tomato Curry

This is a simple curry which goes well with anything like rice,roti or poori.Its so versatile and easy you can add any vegetables to this.We had this with carrot rice.

Ingredients:
1.Tomato : 1 medium chopped
2.Potato : 2 medium(boiled and cubed)
3.Ginger : 1"inch piece
4.Chilli Powder : 1tsp
5.Rasam Powder : 1tsp
6.Pav Bhaji Masala : 1tsp
7.Cumin Seeds : 1tsp
8.Mustard Seeds : 1tsp
9.Salt : to taste.
10.Green Chilli : 1
11.Curry Leaves : a few

In a kadai,add 2tsp of oil and add cumin with mustard seeds.
When it splutter,add curry leaves,ginger,green chilli.
Add in the tomato and fry till it becomes soft.
Add all the spices and fry for a min.
Add the cubed potato with a cup of water.
Boil the mixture till eveything mix.
Add salt and adjust the spices.

Garnish with chopped coriander leaves and enjoy!!

Ash Gourd Mor Kuzhambu

Hi friends,I was gone for a little over a week for a vacation in New York followed by hubby's training in Philly.Im back and i made this for our lunch with hot steamed rice.I love anything with yogurt and this is one of my favorite.

Ingredients :
Ash Gourd : 1 cup chopped
Coconut : 1/2 cup(fresh or frozen)
Yogurt/Curd : 1/2 cup
Green Chilli : 2
Tamarind : a inch piece
Fenugreek Seeds : 1tsp

For Tampering :
Coconut Oil : 2tsp
Mustard Seeds : 1tsp
Cumin/Jeera : 2tsp
Red Chilli : 1
Curry Leaves :5

1.Boil the ash gourd pieces with water till its soft.
2.Grind the coconut,green chilli and tamarind.Beat the yogurt with a whisk.
3.Add the grounded paste to ash gourd and boil it with low flame.
4.Add the fenugreek seeds,yogurt and mix well.
5.Boil the mixture till the heat through.Add salt and mix well.
6.In a seperate pan,in coconut oil,add the tampering one by one.When splutters pour in to mor kulambu and enjoy with hot rice.
Best if paired with roasted potatoes.

Sending this to Food Palette Series -White hosted by Torveiw.

Some photos i captured in my eyes and also in my camera.