Tomato Chutney / Thakali Chutney / தக்காளி சட்னி

Tomato Chutney / Thakali Chutney / தக்காளி சட்னி

Ingredients:

• Tomatoes - 3 no , Chopped
• Red chilli - 2 no
• Garlic pods -  2 pods
• Ginger - 1' piece, chopped
• Oil - 1 tsp
• Urad dal - 2 tsp
• salt - to taste

Tempering

• Mustard seeds - 1 tsp
• Oil - 1 tsp
• urad dhal - 1 tsp

Recipe:

Heat 1 tsp oil in a kadai add  tsp urad dal , garlic , ginger and red chilli  and fry for few seconds .

Add the tomatoes till they are mushy

Allow the contents to cool. Transfer these contents to a mixer and run in to a paste.


Heat  oil in a pan , and add the mustard seeds and allow it to pop.Now add the urad dal and fry for few seconds .


Transfer the contents from the mixer to the pan and cook till oil separates out.

This is an excellent side dish for idly/dosa

Serve this with  idly and dosa . Check out the microwave version of tomato chutney here .

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Peas Masala fry / Pattani poriyal

Peas fry / Pattani poriyal

Ingredients:
Green Peas-1 cup (soaked overnight or the canned peas or the frozen peas)
Onion-1 med size chopped
Sambar powder-1 tsp
Turmeric powder-1 pinch
Mustard seeds-1/2 tsp
Urad dal-1 tsp
Oil-4 tsp
Salt-to taste

Recipe:
In a kadai, heat oil.Add the mustard seeds and allow it to splutter.Add urad dal and stir for a minute.

Now add the onions and cook till it becomes soft.Add the sambar powder,turmeric powder and salt and stir till raw smell goes away.

Sprinkle some water and bring the contents to boil.Add the Green peas(I used the frozen peas for this recipe) and stir and cook till the Peas become soft

After it is cooked, turn the stove to medium flame and dry roast till it becomes brown in color.serve hot with rice or rotis

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Peas Cabbage stir fry / Pattani Muttakos poriyal

Peas cabbage stir fry

Ingredients:

Peas-1/4 cup,frozen or soaked in water overnight
Cabbage-3/4 cup,chopped
Onion-1 med size chopped
Sambar powder-1 tsp
Turmeric powder-1 pinch
Mustard seeds-1/2 tsp
Urad dal-1 tsp
Oil-4 tsp
Salt-to taste

Recipe:
In a kadai, heat oil.Add the mustard seeds and allow it to splutter.Add urad dal and stir for a minute.
Now add the onions and cook till it becomes soft.
Add the peas and cabbage and stir.
Add the sambar powder,turmeric powder and salt and cook till raw smell goes away.Sprinkle some water and allow it to cook.
After it is cooked, turn the stove to medium flame and dry roast
serve hot with rice or rotis

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Ven pongal Recipe | Khara Pongal | Ghee Pongal

Ven pongal is one of the common breakfast in south India . It is made with rice and Lentils , served with Sambar and Coconut Chutney . In the restaurants this dish is served along with Vada. Check out the other Breakfast recipes by clicking here .Off to the recipe now .

Ven pongal Recipe | Khara Pongal | Ghee Pongal

Ingredients:

• Raw rice / Pacharisi / Basmathi rice -2 cup
• Moong dal / Pasiparuppu - 1/2  cup
• Water - 7 cups
• Salt - to taste

Tempering:

• Ghee -2 tbsp ( Oil can also be used to make it Vegan )
• Cumin seeds -1tsp
• Pepper corns -1/2 tsp
• Ginger - 1' piece,crushed
• Green chilli - 2 numbers ,slit
• Salt-to taste

Preparation:

Take the rice and moong dhal in a bowl . Wash them and set aside .

In a pressure cooker, heat the ghee or Oil in a cooker add the cumin seeds and pepper corns fry for few  seconds . Add the crushed ginger,slit green chilli and fry .

Add 7  cups of water and salt.Bring it to boil.

Add the washed rice , and moong dhal .

Cover with the lid and pressure cook for 4 hisses .

Mix well . Serve hot with with coconut Chutney, and sambar.

Notes:

• Oil could be used for Tempering inspite of Ghee .
• Curry leaves and Cilantro leaves must be added during tempering if you have them as they give a nice aroma .

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Macaroni vegetables Indian style / Pasta indian style

Pasta Indian style

Ingredients:

Macaroni-1 cup
Egg-1(optional)
Vegetables-1/2 cup (Any vegetables chopped)
Ginger garlic paste-1 tsp
Red chilli powder-1/4 tsp
Garam masala powder-1/2 tsp
Salt- to taste
Olive oil-3 tsp
Onion-1 chopped
Curry leaf-1 spring(optional)
Crushed pepper-1/2 tsp


Recpie:

Boil macaroni with salt, 1 tsp cooking oil and required amount of water for 5-10 mts.Drain water and keep aside.

In a frying pan,heat 2 tsp oil. Add ginger garlic paste and fry for a minute, add chopped onions, and saute till light brown .Add curry leaves.
Add the chopped vegetables and sprinkle little water and salt to it and mix well.Add the red chilli powder and garam masala powder and stir .Cover and cook for till the vegetables are cooked well.

Break the egg and add it to the vegetables.Add the crushed pepper and stir

Add the boiled macaroni to it and stir well.Turn off the heat.
Serve hot.

My kids just love this Indian version of pasta.

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Parotta Recipe / Paratha Recipe / Kerala Parotta

Ingredients:

Maida / All purpose flour  - 250 gms
Egg - 1 no
Milk - 75 ml
Sugar - a pinch
Cooking oil - 30 ml
Baking soda -  a pinch
Oil / Butter - For frying

Salt- to taste

Method:

Mix the flour and  baking soda in a mixing  bowl.



Break the eggs in a bowl. Add milk , sugar , salt and oil and whisk .

Beat it well using a beater , or beat well by hand using a ladle .

 
 Pour these contents to the flour  and start mixing.

 Knead to a soft dough.Spread oil over the kneaded dough and cover the dough with a moist cloth and leave for an hour.

  Divide the dough into equal portions and make balls.

In a flat surface, apply oil.Take one ball and roll out in to a thin sheet using a rolling pin.Make it thin as possible and not to worry about shape. 

Spread melted butter or oil  on the surface.

 Then dust with flour. 

Hold the two ends ,Using both hands make pleats on the rolled dough(just like saree pleats) starting from one end.

Then holding at one end of the pleated dough ,rotate it just like a spiral.Keep aside.

  Flatten each portion with a rolling pin into a round parotta , dusting with flour while rolling.

 Place the parotta on a heated tawa.Cook each parotta using little oil on both the sides untill they have brown spots.

When 3 or 4 porottas are done,place them in a flat surface and holding them between hands ,beat the hands together, just  like clapping to separate the different layers.

Serve hot with Chicken curry/Vegetable kurma .

This parotta is very famous in the southern part of tamilnadu and kerala.It is also a common street food.

Freezing Parotta :

If U are planning to make in larger quantities and freezing them , do not over cook them . Cook till they are only half done . Then spread them in the News paper and allow it to cool off completely .

After the parotta is completely cooled off  stack them one over the other and freeze them .

 

To cook these parota , remove from freezer and cook in tawa with some drops of oil  till it has dark brown spots in them , puff them and  Serve hot .

Enjoy this parota with Kurma, chalna

Sending this recipe to Vidya 's Love Lock - series Bread event by Dhivya , Serve it griddled event by Denny

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