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Saturday, February 27, 2010

Tomato Thokku recipe

Tomato thokku is one of the delicious pickle that we can make at home. I make it very often, so I can make it confidently. I have one of Vj's friend,Aman, who is a big fan of this pickle. He always ask for this pickle when he comes home.  Tastes best with curd rice,also can enjoy with stuffed parathas. Recipe source,my mom-in-law :) So obviously my hubby’s favorite!
Tomato Thokku...

Tomato thokku/ thakkali thokku recipe

Recipe Cuisine: Indian  |  Recipe Category: Side dish
Prep Time: 15 mins    |  Cook time: 20 mins    Makes: 1 cup


Tomatoes  5 nos.,big sized 
Red chilli powder  2 tsp 
Sambhar powder  2 tsp 
Turmeric powder  1/4 tsp 
Salt  2 & 1/4 tsp(adjust accordingly) 
Jaggery  1 small piece 

To Roast and powder

fenugreek seeds/vendhayam 1 tsp

To temper

Sesame oil 5 tblsp
Mustard 1 tsp
Curry leaves 2 sprigs
Asafoetida 1/4 tsp


  1. Roast fenugreek seeds in a few drops of oil till golden brown.
  2. Roasted fenugreek seeds
  3. Cool down and powder it .
  4. Powdered seeds
  5. Wash the tomatoes and chop them  finely.
  6. Chopp tomatoes
  7. Heat a heavy bottomed pan with oil and temper with mustard,add curry leaves and asafoetida and fry without burning.
  8. Temper
  9. Add the chopped tomatoes and add all the powders and salt.
  10. Add redhilli,turmeric,sambar powders and salt
  11. Mix well and reduce the flame to medium low.
  12. Cook in low flame
  13. Cook for 5-8 minutes , stirring in between to avoid burning.
  14. Add the jaggery and powdered fenugreek seeds powder and mix well.
  15. Add jaggery and fenugreek powder
  16. After few minutes(1-2 minutes),at a stage,oil starts oozing out.
  17. Switch off the stove and cool down.


  • I roasted fenugreek seeds in bulk and powdered in mixer..I have stored the rest of the powder in a air tight container for future use.can be added to pickles or tamarind rice or Vatral kuzhambu/puli kuzhambu..etc..
  • If you don’t need,then you can just roast the needed and powder it using a mortar pestle,it gets powdered easily.
  • My  mom in law fries red chillies and powders along with this fenugreek seeds and adds this powder at the end stage.
  • Use always clean,dry spoon.
Transfer to airtight container and refrigerate. Can be used for a month if handled properly.

Tomato Thokku...in container

I enjoyed today with curd rice :)
    With curd rice


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Friday, February 19, 2010

  Aval Payasam recipe
  Every Friday my mom makes some payasam and does  vilakku pooja, till date. so I have had this gazillion times before marriage. After marriage, I would have made 4 or 5 times,only when some one visits for lunch. Its very easy to make and ready in less time comparatively(I always stick,adapt the easier one,lazy me ;) ). I have seen my mom-in-law making this in microwave oven and she adds sugar,while my mom adds jaggery. I am loving the jaggery version now a days..hmm..strange…! I used to love the sugar version when my mom used to make!! Taste always keeps on changing for me!!

I have given microwave version,step wise picture. But also the method for stove top method,adopt which ever you are comfortable with!!

Aval payasam recipe

Recipe Cuisine: Indian  |  Recipe Category: Sweets/ dessert
Prep Time: 5 mins    |  Cook time: 10 mins    Serves: 2


Aval/rice flakes/poha  1/2 cup 
Jaggery  1/4 cup + 2 tblsp(adjust as per your taste) 
Milk  1 cup 
cardamom powder  A pinch 
cashews,raisins( I didn't add)  As per your taste 
Ghee  A tsp 

Method:(For microwave oven)

  1. Take a microwavable glass bowl large enough to hold the boiling milk.
  2. Take the aval and mix half tsp ghee with it and micro wave in high for 2 minutes .Stir in between to ensure even frying.
  3. Mix with ghee Fired
  4. Add 1/2 cup of milk, microwave in medium for 3 minutes. By the time it ends,all the milk would have been absorbed by aval.
  5. Add 1/2 more cup to the aval and again cook in microwave medium for 3 minutes. By now the aval would have got cooked.
  6. Add powdered jaggery,elachi and mix well. The jagerry will get dissolved in that heat itself.
  7. Add milkCookCooked Add jaggery
  8. Add more milk to get the desired consistency and just heat for 1 minute in  microwave medium.
  9. Let it stand for a minute and stir well.
  10. In another microwavable glass bowl,coat the broken cashews with ghee and microwave in high till golden brown,hardly takes time within a minute. And mix it with the payasam.

Aval Payasam

This was this Friday's payasam at home :)

Method:(For stove top method)

  1. Heat a pan with tsp of ghee and fry the cashews till golden brown and in the same pan,add the aval and fry till golden brown.
  2. Boil milk and add the fried aval to it and cook in medium flame till  the aval is done.
  3. Add the jaggery,elachi and mix well,add milk if needed and mix well in low flame. Don’t boil more than a minute as there are chances of curdling of milk.
  4. Sinfully delicious payasam is ready in minutes :)
Aval Payasam
  • I have shown here with 1/4 cup of Aval(but mentioned the recipe for 1/2 cup)
  • If you want to make it super fast,you can just coarsely grind the poha after frying and make,will be done in no time!
  • The jaggery amount is approximate,adjust as per your taste.
  • If you feel the jaggery you are using has impurities,you can make syrup and filter the impurities and use for the payasam.


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Monday, February 15, 2010

Easy Pepper rasam recipe with garlic
      An easy breezy recipe,can be made within 10 minutes,and a very flavourful one …especially when we have cold,pepper and garlic helps you to feel relieved,you can enjoy even having as a hot soup!  I always make this now and then. I learnt from my mom,enjoyed this rasam right from my childhood!! Pepper rasam recipe for cold - best way to fight the throat infection and makes you feel better. Garlic is natural antibiotic and fights the viral throat infection too. Since it take so less time to prepare, you can make it for yourself when you have cold.

Easy pepper garlic rasam recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch
Prep Time: 5 mins    |  Cook time: 5 mins    Serves: 2


Pepper 1 1/2 tblsp 
Red chilli 1 no. 
Garlic 6-8 flakes 
Tamarind 1 small goose berry sized 
Salt As per needed 

To temper:

Ghee1 tsp
Mustard1 tsp
Curry leaves1 sprig
AsafetidaA pinch


  1. Soak tamarind and extract the tamarind juice,keep aside.Crush the pepper and red chilli(also can grind in mixer)coarsely.
  2. Crush pepper and red chilli
  3. Add the garlic(with skin) and crush them  roughly.
  4. crush garlic
  5. Heat a kadai and the items under the ‘To Temper’ table,followed by the quarter part of the crushed pepper and garlic and fry a little.
  6. Temper
  7. Add the tamarind extract and bring to boil,add the remaining crushed pepper and garlic and salt. mix well and switch off(don’t let boil for long time)
  8. Add tamarind juiceBoil


  • Do not boil for long time as it may turn bitter.
  • Also dont add more of pepper than mentioned and if you want more spicy, increase red chilli.
  • Dont grind garlic as it may turn the smell too strong and unpleasant.
  • You can skip adding half the ground item for frying and half later and add everything later in boiling tamarind water itself.

Transfer to the serving bowl and close immediately with a lid.Serve hot with rice or enjoy as a soup.



Monday, February 8, 2010

                     Some times(or may be most of the times) in weekend mornings we don’t feel like spending time at kitchen. So I keep Idly/dosa batter and I make some chutney as side dish for breakfast. This is one such a fata fat chutney,this is a fiery hot spicy,also a flavorful chutney! (My FIL’s favorite my favorite too…) perfect for idly and dosa… Try this once,you all would like it!
Lemon chutney


Lemon/lime 1 no. (small variety)
Red chilli 8-10  nos.(long variety)
Small onions 2 nos. finely chopped
Salt As needed


TO Temper:

Oil 2 tsp
Mustard 3/4 tsp
Urad dal 1 tsp
Curry leaves A sprig



  1. Grind red chillies with salt and little water. Transfer to the serving bowl and mix in the lemon juice ( adjust them lemon juice till you don’t feel the spiciness of chillies too much,I added almost 1 and3/4 tblsp) 
    IMAG0174 IMAG0177
  2. Temper with the tempering items given under the table and fry the onions till golden brown.
  3. IMAG0182 IMAG0186
    Mix well and serve with idly or dosa!  we had with left over idly batter paniyarams(pulicha maavu paniyaram Winking). The chutney carries a wonderful flavor of the fresh lemon . I used our Indian variety so it was awesome!
With paniyarams !
               I was un able to blog regularly for following reasons,hope here after I can catch up with blogging as usual!
  • House shifting
  • Laptop touch pad was troubling
  • No lens(still) for taking step wise picture


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