Saturday, February 27, 2010
TOMATO THOKKU
One of the very few pickles I know to make at home! Tastes best with curd rice,also can enjoy with stuffed parathas. Recipe source,my mom-in-law :) So obviously my hubby’s favourite!
INGREDIENTS:
| 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 |
Procedure:
- Roast fenugreek seeds in a few drops of oil till golden brown.
- Cool down and powder it .
- Wash the tomatoes and chop them finely.
- Heat a heavy bottomed pan with oil and temper with mustard,add curry leaves and asafoetida and fry without burning.
- Add the chopped tomatoes and add all the powders and salt.
- Mix well and reduce the flame to medium low.
- Cook for 5-8 minutes , stirring in between to avoid burning.
- Add the jaggery and powdered fenugreek seeds powder and mix well.
- After few minutes(1-2 minutes),at a stage,oil starts oozing out.
- Switch off the stove and cool down.
- Transfer to airtight container and refrigerate. Can be used for a month if handled properly.
- I enjoyed today with curd rice :)
Notes:
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Friday, February 19, 2010
AVAL/RICE FLAKES PAYASAM
I have given microwave version,step wise picture. But also the method for stove top method,adopt which ever you are comfortable with!!
Ingredients:(serves 4)
| 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)
- Take a microwavable glass bowl large enough to hold the boiling milk.
- 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.
- 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.
- 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.
- Add powdered jaggery,elachi and mix well. The jagerry will get dissolved in that heat itself.
- Add more milk to get the desired consistency and just heat for 1 minute in microwave medium.
- Let it stand for a minute and stir well.
- 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.
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This was this Friday's payasam at home :)
Method:(For stove top method)
- 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.
- Boil milk and add the fried aval to it and cook in medium flame till the aval is done.
- 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.
- Sinfully delicious payasam is ready in minutes :)
Notes:
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Monday, February 15, 2010
PEPPER RASAM (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!!
Ingredients:
| 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:
| Ghee | 1 tsp |
| Mustard | 1 tsp |
| Curry leaves | 1 sprig |
| Asafetida | A pinch |
Method:
- Soak tamarind and extract the tamarind juice,keep aside.
- Crush the pepper and red chilli(also can grind in mixer)coarsely.
- Add the garlic(with skin) and crush them roughly.
- 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.
- 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)
- Transfer to the serving bowl and close immediately with a lid.
- Serve hot with rice or enjoy as a soup.
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Monday, February 8, 2010
LEMONY CHUTNEY – SIDE DISH FOR IDLY/DOSA
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!
Ingredients:
| 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 |
Method:
- Grind red chillies with salt and little water.
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2. 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)
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- Temper with the tempering items given under the table and fry the onions till golden brown.Mix well and serve with idly or dosa! we had with left over idly batter paniyarams(pulicha maavu paniyaram
) 
- The chutney carries a wonderful flavor of the fresh lemon . I used our Indian variety so it was awesome!
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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