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Layered Sesame Paratha Recipe| Flatbread Recipes

By 7 Comments

I ve never longed for summer before as i yearn for the sun now. This winter has been a killer literally. Its ten degrees mid afternoon. Imagine that. Biting cold. And i dont feel like doing much in this weather. Anything seems too work. But when you have a shopping list your arms length and a blog hop scheduled for, then i guess moods lift. That s what happened to me anyway. Its week 14 of the blog hop and i am paired with gayathri this week. I must say she compelled a very lazy pile of bones to get up and cook through her wonderful blog. Her space is a medley of healthy and yummy stuff.While her latest attempts on making a barbie cake for her daughter stumped me thoroughly, she hooked me onto her Brazilian coconut kiss and basboussa. But i told you all that it was a lazy pile of bones that day and so it had to be her layered sesame parathas this time.

Recipe For Layered Sesame Parathas
( Learn how to make Layered sesame parathas using wheat flour)
Prep Time: Under 20 mins
Cook Time: Under 5 mins
Source: Gayathri
Yields 8 parathas
 
What you need?
Whole wheat flour 2 cups
Sesame seeds 2 tbsp
Olive oil 1 tbsp
Salt to taste
Water for kneading
Flour for dusting
Oil for cooking the parathas
How to make it?
In a large mixing bowl, place all the ingredients except water and combine well.
Now, start kneading the dough by adding water little at a time till you have gathered all the dough into one mass.
Knead for about 5 mins till you get a soft pliable dough.
Divide the dough into 8 equal parts and make small balls out of them.
Now start rolling out the balls into parathas like you roll normal parathas.
Now comes the layering technique.
This is the rolled out paratha that you have. I cant make perfectly round parathas but do you care??

Now use a knife and make a small cut along the half of the paratha and stop midway just like in the picture.

Now, start folding from one of the cut edges.

Until you have rolled the whole of the paratha.

Now, make that rolled up cone like mass stand upright and give it a nice punch in the middle.

It will flatten down and you will have something like this.

Now, coat with flour and start rolling out again into paratha rounds.
Cook on a tawa by drizzling some oil or ghee until you get golden spots on both the sides.
Serve hot with any subzi of your choice or eat it with jaggery and ghee. That s a very deadly combination.
You get beautiful layers in the parathas as you eat but couldnt capture them cos there werent any left when i came back armed with a camera.
The next time when i make this, maybe i ll add some jaggery to the sesame and powder it and then knead the dough. Or why dont you add some and try this??
This is my entry to this weeks Blog hop wednesday and

Tomato Peas Rice Recipe

By 4 Comments

When i dont post something on a blog, it nearly kills me. Its an addiction or you can even call it obsession. Well thanks to Mr. P. And when the internet doesnt co operate i feel like doomsday is nearing. I take it out on every single soul around. Maybe the next time i should take it out on that unpretentious yet evil looking modem on the table in the far corner. That said and having vented out, the sunny side of the whole situation was that i cooked a lot. Taking it out on my kitchen you see. I almost tormented my poor husband by going on and on about how many recipes i ve perfected and how many more food props i shall be needing. Mr. P promptly got intimidated, annoyed and at the same time offered to take me shopping to shut me up!! Duh..
So what did i cook while i did not blog?? Made some yummy spinachy soya delight, rajasthani kaddu and this rice. Will post the other recipes soon. In the meanwhile, make some of this yummy rice and enjoy it for a dinner.

Recipe for Tomato Peas Rice
( Learn how to make Tomato peas rice, an easy rice dish with tomatoes and green peas)
Prep Time: Under 15 mins
Cook Time: Under 30 mins
Source: Mrs Malliga Badrinath 
Serves 2
 
What you need?
Cooked rice 2 cups
Tomatoes 4 medium size blanched and pureed
Onion 2 medium chopped finely
Ginger garlic paste 2 tsp
Green peas 1/4 cup
Cloves 3
Cinnamon 1″ piece
Bay leaf 1
Green chillies 2 to 3 slit lengthwise
Oil 2 tbsp
Salt to taste
For Garnish:
Cilantro chopped finely 2 tbsp
How to make it?
Heat a kadai with ghee or oil.
Add the cloves, cinnamon and bay leaf and saute for a min.
Now, add the green chillies and saute till they turn a lil white.
Now, add the onions and saute till they are pink.
Add the ginger garlic paste and saute for 30 secs.
Add the green peas next and fry for about 4 to 5 mins.
Now, add the pureed tomatoes and simmer till the mixture turns into a semi solid mass without any moisture left.
Add salt and rice and combine well.
Garnish with cilantro and serve hot with plain curd or minty raitha.
Post on blanching and pureeing tomatoes coming soon.

Lauki Ka Kofta

By 10 Comments

Let me be very honest with you. I m not very fond of bottle gourd. Period. I see no way in which that veggie can be delicious. Such is my dislike for that veggie. But you know, its not me if i dont walk that distance to make sure that anything despised is made palatable. This lauki ka kofta is that extra mile i walked to make sure i ate my lauki. Its sunday and i am sitting and whiling away time royally. I am contemplating whether i should do the dishes first or pick up the dried clothes. The dining table is cluttered with my many odd bowls and spoons from that heavy south indian lunch we had today. And all i can think of is i ve not posted anything yet for the day. And surprisingly, i can only think of lauki ka kofta. The pictures are not very hunky dory but the recipe is a champ. I shot them pics just when my stomach was growling with hunger. So excuse the bad pictures.

Recipe For Lauki Ka Kofta
( Learn how to make lauki ka kofta in a mild gravy, an easy side dish with bottle gourds)
Prep Time: Under 20 mins
Cook Time: Under 30 mins
Serves 2 to 3
 
What you need?
For the koftas:
Lauki peeled and grated 2 cups
Salt to taste
Chickpea flour 1/2 cup
Red chilli powder 1/2 tsp
Aamchur powder 1/2 tsp
Green chillies 1 chopped finely
For the gravy:
Onion 1 large
Ginger 1 inch piece
Garlic 3 cloves
Tomatoes 3 ripe ones pureed
Dry red chillies 2
Green chilies 1 (optional)
Salt to taste
Oil 2 tbsp
Spice powders for the gravy:
Red chili powder 1/2 tsp
Coriander powder 1 tsp
Turmeric powder 1/2 tsp
Garam masala powder 1/2 tsp
For Garnish:
Cilantro chopped finely 2 tbsp
How to make it?
Mix salt with the lauki and keep aside for twenty minutes.
Squeeze out the excess water from the lauki.
In a large mixing bowl, mix all the ingredients for the kofta and combine well without adding any water. Bottle gourd has a lot of water in it so be very careful.
Make a dough out of it and make small balls out of it.
Line a baking tray with aluminium foil and preheat the oven to 205 C.
Smear oil on the foil and place the koftas in it.
Bake for 20 mins.
While the kofta is baking, make the gravy.
Grind together the onion, garlic, ginger and green chillies without adding water.
Heat oil in kadai and dry red chillies. Add the onion paste and saute until light brown.
Add all the spice powders and saute again for a min.
Now, add the tomato puree and saute till oil separates.
Add salt and about 1 cup water.
Let it simmer closed for about 5 mins. Keep aside.
Once the koftas are baked, drop them in the gravy just before serving and garnish with cilantro.
Serve hot with naans or chapathis.
Off this goes to Sangee s Show Me Your HITS
P.S You can alternately deep fry the koftas in oil until golden brown too.
The koftas absorb the water as they soak in the gravy. My picture was taken when it had soaked up all the gravy but it turned out to be heavenly !! 🙂

Vendhaya Rasam- Rasam Flavored With Fenugreek

By 4 Comments

How To Make Vendhaya Rasam, A Light Lentil Broth Flavored With Fenugreek?
Vendhaya Rasam
Vendhaya Rasam as the name suggests is a rasam that uses fenugreek or vendhyam in its spice powder. I am very very fond of fenugreek may it be the leaves or the seeds. I love the flavours they impart to the food. And i am a larger than life rasam afficionado.What more can i want when someone gives me the recipe to vendhaya rasam. You have to bear with the “my my yada yada” for a while now. Rasam is like therapy for me. When you deprive me of good food for a few days or even just food, i ll only ask for rasam and hot rice when i get the chance to eat again. Simple to throw together, it offers one a flexibility no other dish can offer. You can make it with tamarind or without, with tomato or without, with lentils or without and so on do the options go. See what i mean? You can even make rasam with betel leaves or cabbage and carrot. And all of them are tasty no matter what has been added or subtracted from it. Such is the nobility of rasam. When i got that beautiful book by Chandra Padmanabhan, i was delighted  to see an array of rasams in the book. Some i ve heard of but not tasted and some i ve not even heard of. This vendhaya rasam is one such recipe but it s definitely a keeper.
Vendhaya Rasam

Recipe For Vendhaya Rasam

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Vendhaya Rasam

Vendhaya rasam is a light lentil broth flavored with fenugreek seeds. It tastes best when enjoyed with hot rice and any curry of choice
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Accompaniment
Cuisine: South Indian
Servings: 2
Author: Anusha Praveen

Ingredients

  • For the rasam:
  • Tamarind extract from a lime size ball of tamarind 1 cup
  • Tomato 1 medium
  • Rasam powder 1 and 1/2 tsp see recipe here
  • Salt to taste
  • For The Spice Paste:
  • Fenugreek seeds 3/4 tsp
  • Toor dal 2 tsp
  • Ghee 1 tsp
  • For The Tempering :
  • Ghee 1 tbsp
  • Mustard seeds 1 tsp
  • Hing a large pinch
  • Curry leaves a sprig
  • For The Garnish:
  • Cilantro chopped finely 2 tbsp

Instructions

  • In a kadai, saute the fenugreek seeds and toor dal in 1 tsp ghee until aromatic. Let it cool and grind to a coarse powder.
  • In the same kadai used to saute the dal, add the tamarind extract, rasam powder and salt.
  • Mash the tomato and add to this mixture.
  • Let it simmer till the raw smell of the tamarind goes.
  • Now, add the fenugreek dal powder and simmer till the surface of the rasam becomes frothy.
  • Temper with curry leaves, mustard seeds and hing in ghee.
  • Garnish with cilantro and serve hot with rice and arbi fry or baby potato fry

Notes

To make this recipe vegan, replace the ghee with any neutral flavored cooking oil

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Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

South Indian Pudina Chutney

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Pudina Chutney is a flavorsome condiment that brings such a complete feeling while devouring Dosai.

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pudina chutney for idli,dosa

 

Pudina Chutney or Mint Chutney is something that i make when i get bored of the regular coconut chutney or tomato chutney. I love the hint of green in the pudina chutney, not to forget the flavor burst it brings. Being a south Indian, I m almost obliged to be in love with coconut. 

This pudina chutney uses freshly grated coconut, Channa dal and jaggery along with mint leaves to bring about a pastel green in your chutney.

This version of pudina chutney doesn’t keep long in the fridge and i must mention that it tastes best when eaten fresh. Use up any leftovers of this pudina chutney within the next day

pudina chutney for idli,dosa

pudina chutney for idli,dosa
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Pudina Chutney Recipe For Idli, Dosa

Pudina chutney is a flavorful accompaniment for idli, dosa and paniyaram. This chutney uses fresh mint and coconut among other things
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Course: Dip
Cuisine: South Indian
Servings: 2
Calories: 180kcal
Author: Anusha Praveen

Ingredients

  • 1/2 cup Mint leaves
  • 2 tbsp Freshly grated coconut
  • 2 tbsp Channa dal
  • 1 tbsp Urad dal
  • 1 Dry red chilies
  • 1/2 inch Ginger
  • 1 tsp Jaggery
  • 5 grams Tamarind a marble size soaked in warm water
  • 1/2 tsp Oil
  • Salt to taste
  • To Temper:
  • 1 tsp Mustard seeds
  • 1 tsp Urad dal
  • 10 Curry leaves
  • 1/8 tsp Hing
  • 2 tsp Oil

Instructions

  • Heat a kadai with 1/2 tsp oil.
  • Add the dals and chillies and saute till the dals turn a light brown.
  • Add the ginger next and saute for a min.
  • Now, add the mint leaves and saute till they shrivel up.Let it cool.
  • Blend the dals, coconut and mint leaves with the jaggery, tamarind and salt into a paste using little water.
  • Temper with mustard seeds, urad dal, curry leaves and hing.
  • Serve with dosa or idly.

Notes

Frozen coconut will work in this recipe when fully thawed.
Jaggery is optional but recommended

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Nutrition

Calories: 180kcal | Carbohydrates: 22g | Protein: 6g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Sodium: 7mg | Potassium: 121mg | Fiber: 8g | Sugar: 4g | Vitamin A: 735IU | Vitamin C: 105mg | Calcium: 91mg | Iron: 2mg
Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

Chettinad Style Tomato Chutney

By 2 Comments

Even though I feel that having dosa for dinner is a breeze in the kitchen, I am forced to grapple with the mystery of what to make with the dosa. No matter how many books you read, how many online recipe journals you riff through or for that matter ask your mom, aunts and extended aunts, the task of making something to go with the dosa is something like an unsolved murder mystery.

If you dont have chutney or sambhar in an array of colours, the very idea of eating dosa for a meal can be a kill joy. I can probably say that my hunt for chutney recipes will be eternal considering P is married to dosas.

On one such hunts, I happened to buy the Malliga Badrinath book on chutneys and i am indebted to her for giving us one of these legacies.

Directions

Heat a kadai with the oil.
Add the garlic and chillies and saute till garlic browns.
Now, add the onions and saute till it turns pink.
At this stage, add the tomatoes and saute till oil seperates.
Add the tamarind to this and saute for a min.
Let the mixture cool.
Once cool, add the coriander leaves and salt.
Blend to a smooth paste in a blender.

Temper with mustard seeds, hing and curry leaves.

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Chettinad Style Tomato Chutney

Chettinad Tomato Chutney - a tangy dip with tomatoes and garlic, ideal for all South Indian Tiffins
Prep Time15 minutes
Cook Time20 minutes
Course: Accompaniments, Side Dish For Chapati, side dish for Idli dosa
Cuisine: Chettinad, Indian- South, South Indian
Servings: 4
Calories: 116kcal

Equipment

  • 1 Blender

Ingredients

  • 3 cups chopped Tomatoes
  • 1 cup chopped Onion
  • 1/2 cup chopped coriander
  • 4 cloves Garlic minced well
  • 2 Dry red chilies
  • 5 grams Tamarind soaked in warm water
  • Salt to taste
  • 1.5 tbsp Oil sesame oil is recommended
  • To Temper:
  • 1 tsp Mustard seeds
  • 1/8 tsp Asafetida
  • 1 tsp Sesame oil
  • 10 Curry leaves

Instructions

  • Heat a kadai with the oil.
  • Add the garlic and chillies and saute till garlic browns.
  • Now, add the onions and saute till it turns pink.
  • At this stage, add the tomatoes and saute till oil seperates.
  • Add the tamarind to this and saute for a min.
  • Let the mixture cool.
  • Once cool, add the coriander leaves and salt.
  • Blend to a smooth paste in a blender.
  • In a small pan, heat sesame oil for tempering.
  • When the oil has heated, pop the mustard seeds and finish with Asafetida and curry leaves.
  • Add the tempering to the chutney and mix well.
  • Serve with Idli, Dosa or any tiffin of your choice.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Nutrition

Calories: 116kcal | Carbohydrates: 13g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Sodium: 261mg | Potassium: 438mg | Fiber: 3g | Sugar: 7g | Vitamin A: 508IU | Vitamin C: 71mg | Calcium: 86mg | Iron: 2mg
Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

Tawa Pulao Recipe

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How To Make Tawa Pulao?

Tawa Pulao- A Popular Street Food Made With Pav Bhaji Flavors.

tawa pulao

Tawa Pulao is something that i discovered on a Pav Bhaji cart in Bangalore.Eating on the streets is therapeutic for me. I allow myself that one indulgence once in a while without bringing my chimera interfere with my eating. I am obsessed about cleanliness. For me, a dirty person is despicable. I loathe dirty finger nails dipping into a matka of pani with a piece of poori.

tawa pulao

But once, only once, i allow myself that luxury of binge eating street food. I eat loads of it. Without a care in the world. Without thinking about the dirty finger nails and unclean plates. And to top off the bug in my ears, I bought Street Foods by Tarla Dalal. This tawa pulao recipe is straight out of it but i tweaked it a little. But trust me, its a blue ribbon for any potluck or dinner party or a casual brunch with friends.

Recipe Notes

I have used butter to make this recipe. You can replace the butter with regular vegetable oil for a vegan version. More veggies like finely shredded cabbage and carrots work well in this recipe too. I strongly recommend not skipping the Pav Bhaji masala as this is the main flavoring factor.

 

 

tawa pulao  

Follow me on Instagram or Facebook for regular cooking updates and short videos. Find us on  Pinterest for delicious content. Tried our Tawa Pulao? We value your thoughts and comments! Leave a comment and tell us how it worked for you. Email us your questions to anusapraj@gmail.com if you need any guidance in making this soup.

tawa pulao
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Tawa Pulao Recipe

Tawa Pulao is a popular streetside dish. Made with loads of veggies and a prominent Pav Bhaji Masala flavor, this makes a great lunch or brunch.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Sides
Cuisine: North Indian
Servings: 2
Author: Anusha Praveen

Ingredients

  • Cooked rice the long grain variety 2 and 1/2 cups I used basmati and leftover works wonderfully well
  • Bell peppers chopped finely 1 cup i used a combo of red and green
  • Tomatoes 2 medium sized chopped finely
  • Onion 1 large chopped finely
  • Boiled green peas 1/2 cup
  • Green chilies 3 chopped finely
  • Cloves 6
  • Cinnamon 1/2 inch piece
  • Ginger garlic paste 1 and 1/2 tsp
  • Pav bhaji masala 1 tsp
  • Chili powder 2 tsp
  • Turmeric powder 1/2 tsp
  • Butter 2 tbsp
  • Salt to taste
  • For Garnish:
  • Cilantro chopped finely 1/4 cup
  • Lemon wedges 2 to 3

Instructions

  • Heat a kadai with the butter.
  • Add the cloves and cinnamon. Saute for a min.
  • Now, add the chilies and onion. Saute till onions become pink.
  • Next, add the ginger garlic paste and saute for about a min.
  • At this stage, add the bell peppers and peas and saute till the moisture leaves.
  • Now, add the tomatoes and a little salt. Psst.. adding salt helps cook faster.
  • Now, add all the spice powders and combine well.
  • Cook till oil separates.
  • Add the rice and salt and combine gently till the mixture and the rice is mixed well.
  • Garnish with cilantro and serve hot with a lemon wedge and some raitha.

Notes

Note:
1. You may also add other finely chopped veggies like cabbage and carrot to this recipe.
2. To make a vegan version, skip the butter and use vegetable oil.
3.You can also make this the traditional pulao by adding uncooked soaked basmati once the tomato mixture is done and cook in a electric rice cooker or a pressure cooker for 2 whistles.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

If you are looking to make some Pav Bhaji over the weekend, then check out our recipe for Pav Bhaji by clicking on the image.

pav bhaji served with toasted pav and toppings
Mumbai Pav Bhaji Recipe

More Pulao Recipes

Oven Baked Tomato Soup

By 2 Comments

You remember me talking about my hubby s fancy soup only dinners? Well this was made just for one of those. And if you are curious, then let me tell you, that dinner concept has been long forgotten. We are on a fruit only diet now. I really really need some sympathy from you folks. I mean a girl wants to cook but the boy doesnt want to eat. Imagine that.

I know its not a great picture. I simply was not in the mood to click away that day. Lets just say the shutterbug dint bite me enough.
Prep Time: Under 20 mins
Cook Time: Under 20 mins
Source: loosely adapted from Vardhini
Serves 2

What you need?
4 large ripe tomatoes
1 small carrot peeled and chopped into small cubes
Milk ( i always use high fat. i told you i love my cheese, milk, butter, curd and ice cream) 1/2 cup
Vegetable stock 1 cup
Olive oil 2 tbsp
Garlic cloves 3 to 4
Onion small one not that hideously large onion out of which you already have scallions coming 1 chopped coarsely
Pepper 1 tsp
Salt to taste
For Garnish:
Cream 1 tbsp
How to make it?
Chop up the tomatoes roughly and place them on a baking sheet. Preheat the oven to 180 degrees. Drizzle 1 tsp olive oil on the tomatoes. Sprinkle pepper and salt. Bake for about 10 mins. Keep an eye on the oven after that as the tomatoes tend to burn quickly if they are ripe. Keep aside.
Heat a soup pan or whatever pan that you have. Who knows as long as they can have some soup? Now, add the remaining olive oil.
Saute the onions and garlic just till they are soft.Takes about 2 mins. This is a soup and not a curry so dont overdo the sauteeing.
Now, add the diced carrots and saute for 2 to 3 mins.
Add the roasted tomatoes and saute for about a min.
Toss in some salt and pepper. Combine well.
Add the stock and cook for 4 to 5 mins.
Let it cool. Blend to a puree in a blender.
Transfer to the same pan.
Add the milk to this and simmer for about 3 mins.
Dont boil the soup as the flavours vanish away.
Serve hot garnished with cream and croutons. I dint have any handy.

Javvarisi Vadai

By 6 Comments

Sago is everybody s favourite here. Little translucent pearls. Make them into kichdi, upma, kheer or these crispy fritters, anyone will love them. I m not very fond of sago kheer. But anything else which has sago and i m jumping forward to grab a bite. I made these fritters long ago. I dont even remember when. That long ago. But it came out so well that i thought it will be a regular on our palate. But then , hubby launched into this crazy low carb fruits and fibres only diet. Imagine!! How can someone live like that?? Duh…. So sago fritters was forgotten. Then, when i was clearing up the picture folder on my lappie, i discovered these fritters and i thought, oh my god!! I ve not posted this…. I think that is prejudice.

 

Recipe For Javvarisi Vadai

( Learn how to make Javvarisi Vadai, crispy crunchy fritters with sago pearls)

Prep Time: 1 to 2 hours
Cook Time: Under 20 mins
Yields 10 to 15 fritters


What you need?

Sago or sabudhana or jawarisi 1/2 cup
Rice flour 1/2 cup
Green chillies 4 to 5 chopped finely
Peanuts roasted 2 tbsp crushed roughly
Sour curd 1/4 and a lil more
Salt to taste
Grated coconut 2 tbsp( optional)

Oil for deep frying 2 cups

How to make it?

Add all the ingredients except the oil in a mixing bowl.
Start adding the curd and knead in to a dough. You just have to add enough curd to bind the mixture into a dough like mass.
Let it rest for an hour or till the sago becomes soft. Different varieties of sago take different times to soften. So adjust accordingly.
You will find that the dough is crumbly now. The sago absorbs all the curd so the mixture becomes crumbly.
Add a little water if you feel the dough is too loose to bring back the dough like consistency.
Make small equal size balls of the dough and flatten them to little discs.
Heat up the oil in a kadai.
Drop the discs in the oil and fry on low flame until both sides turn golden brown.
Drain on a kitchen towel.

Serve hot with ketchup or mint chutney.

Mixed Veggie Manchurian

By 7 Comments

I love chinese. You say c of chinese and my eyes will light up. I m a person who has eaten a zillion steamed rice and jade sauce for lunch while i was in college. I can see all those rolling eyes 🙂 I m crazy about eating chinese food. And then i discovered that my blog my food blog did not even have one chinese recipe. I mean how shameless can that be? I ve gobbled plate after plate of fried rice and manchurian all these years and the recipe is not on my blog!! That s when i woke up. Somehow, i m very provoked to pick up that bag of mushrooms in the refrigerator aisle at the supermarket. Hubby hates it but still i feel a compelling desire to pick it up as though some one s passing me a trophy. Then i come home and fret realising maybe for the nth time that Hubby hates them. I bought the trophy this time too when i went to supermarket. I bought some baby corns too so i dint fret that much huh… Plus i had a nice flowery cauliflower. This trio always spells chinese to me. Indo chinese rather. What ever that comes out of these vegetable is only and only divine. So was this mixed veggie manchurian.

Prep Time: Under 20 mins
Cook Time: Under 30 mins
Serves 3 

What you need?
Now dont be alarmed looking at the ingredient list. Trust me you wont even realise when what got tossed in.
Cauliflower florets cleaned and parboiled 1and 1/2 cups
Mushrooms washed and quartered 10 to 15
Baby corn 10 to 12 slit length wise
For Coating 
Maida 1 cup
Cornflour 2 tbsp
Ginger garlic paste 1 tsp
Red chili powder 1 tsp
White pepper powder 1 tsp 
Oil 1 tbsp vegetable or sesame oil
Salt to taste
Water for mixing the batter say about 1 and 1/2 cups
For Deep Frying
Oil 2 to 3 cups
For the Sauce:
Tomato ketchup 1/2 cup
Chili garlic sauce or chili sauce 2 tbsp
Soy sauce 2 tbsp
Garlic cloves 6 minced finely 
Ginger 1/2inch bit crushed well
Spring onions 3 to 4 stalks chopped finely 
Onion 1 medium chopped finely 
Green chilies 3 chopped finely 
Sugar 1 tsp
Ajinomotto 1/4tsp
Green bell pepper 1 medium chopped finely 
Corn flour 1 tbsp dissolved completely in 1/2 cup water
Salt to taste
Sesame oil 2 tbsp
For Garnish
Spring Onions 1 tbsp chopped finely 
How to make it?
Whenever i want to post a step by step pic, my camera chooses to ditch me royally. It died i mean its battery died just when i was making this. Duh!
In a large mixing bowl, place all the ingredients for coating the veggies. Add water and start mixing the batter to the consistency of dosa batter. It should not be too runny. Adjust salt and water accordingly.
Add all the veggies to this batter and mix well. Keep aside.
Now, heat a pan with the sesame oil. 
Add the garlic, green chilies, ginger, spring onions and onions and saute till the onions turn a light brown.
Now, add the bell peppers and saute till the skin wilts.
Add all the sauces next and combine well. Cook for about 2 mins on medium flame. You can mix all the sauces together and toss them in. 
Now, add the sugar and ajinomotto and mix well.

Add the cornflour mixture. The cornflour would have settled down if you had let it rest sometime. So give it a nice stir before adding to the mixture.

Add salt. Be careful about the salt as all the sauces contain a lil salt.
Now, simmer till the sauce thickens. Keep aside.
Heat a kadai with oil.
Drop the coated veggies in the oil once the oil is as hot as it would be for making pooris.
Fry them in medium flame till they are golden brown.
Drain them on a kitchen towel.
Add them to the sauce before serving and combine well. Serve immediately garnished with onion rings and spring onions. If the sauce turns cold while you fry the veggies, heat up the sauce once again before you add the fried veggies.
Relish it with your favourite pulao or parathas or fried rice.
We had it with Subz polo. Sounds new? Stay tuned for the recipe!!

Carrot Pulao

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It is Pongal here. But i m posting a pulao. How off key can i get? If you have ever experienced that ” Will burst out soon if i dont shout this out to the world” feeling after you cooked something which became a sell out success then you will understand my off key post. I recently went on a shopping spree. Stocked my cookbook library to the end of the racks. Dad sponsored. So a zillion thanks to him. I fell in love head over heels immediately with a few books that i bought and one of them was Malliga Badrinath s Rice recipes. As always, i had the urge to try every one of them in book but this one pushed me to the point of saturation. In fact its the other way round. Our day does not end without a spoon of hot steaming white rice with a little sambhar in our mouths. But an event on our favourite ingredient only excited me more.
 

I had rice leftover from the last night. And plenty of carrots in the fridge. Which led to carrot pulao. When someone says carrots, all i can think of is the colour. The rich vibrant orange carrots makes it a delight to any kid. 

Prep Time: Under 20 mins
Cook Time: Under 20 mins 
Source: Mrs. Malliga Badrinath s Rice recipes
Serves 3 

What you need?

Cooked rice 2 cups
Onion 2 medium chopped finely
Carrots 4 medium peeled and grated
Cloves 3
Cinnamon 1 inch piece
Ghee or oil 2 tbsp
Salt for taste

To Grind Together:

Coriander seeds 1 tbsp
Grated coconut 3 tbsp
Dry red chilies 3

For Garnish:

Cilantro chopped finely 2 tbsp
Cashews roasted in ghee 10 nos.

How to make it?

Dry roast the coriander seeds and dry chilies in a kadai. Add coconut in the end and fry till light brown.
Let it cool and make a powder out of it. Keep aside.
Now, heat a kadai with oil.
Add cinnamon and cloves.
Add onions and saute till pink.
Next, add the grated carrot and saute till moisture goes away.
Add the ground powder next and combine well.
In a large mixing bowl, place the rice, salt and add the carrot mixture to this rice.
Combine well.
Garnish with cilantro and cashews and combine.
Serve with  Tomato Raitha and Minty Raitha
Note: I ve tweaked the recipe a lil to suit our palette. You can also use peanuts for garnish

Vegan Chocolate Fruit Cake

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You can see that my blog does not evidently have Vegan written over it. I am a person who loves her ghee, butter, eggs and milk. Now vegans. No offence. But when its winter, you want to bake. You go shopping and forget butter and eggs. That s when vegan comes into play. That s typically what happened to me some days back. I baked this way before christmas on one of those days when i really desperately needed to shove a huge chunk of chocolate cake into my mouth. That craving is evil. I opened the fridge only to find that my egg tray was long overdue to be refilled and my stock of butter, the unsalted one of course had depleted over the past weeks due to my wicked indulgences. I scoured the internet for vegan recipes. No i searched for cake recipes without eggs and butter. I came across this one and instantly struck a chord with it. This is originally a cupcake recipe but because the lazy bug bit me, i dint want to go to the trouble of finding that muffin pan in the kitchen, i just baked in an oval mould. Who cares?? As long as you can randomly cut a chunk and pop it into your mouth.

Prep Time: Under 20 mins
Cook Time: 60 mins
Source: Adapted from Allrecipes.com
Serves- No dont ask me that question. Because i served my own self with half the cake.


What you need?

Flour 2 cups
Sugar white or brown 1 cup powdered ( i used brown. I just like using brown cos it has a nice exotic ring to it)
Cocoa powder 1/2 cup plus 1 tbsp

Vegetable oil or canola oil 1/2 cup plus 1 tbsp
Water 1 cup
Soy milk at room temperature 1/2 cup( psst… i used normal cow s milk high fat. I dont care. I told you before.)
Baking powder 1 tbsp ( yes.. that much because no eggs and no butter either. Baking is a science. You have to understand that baking powder makes the cake spongy and soft)
Vanilla custard powder 1 tsp ( optional) I just dont happen to like vanilla extract. Feel free to use the extract if you want to
Salt a pinch

For the toppings:

Chocolate chips any variety ( Toss in whichever you like. I like white chocolate buttons!!) 1/4 cup
Dried Cranberries and raisins dusted with flour 1/2 cup
Orange zest grated 1 tsp( optional)

How to make it?

Place all the dry ingredients except the sugar in a large mixing bowl.

Now, combine well.

Next, powder the sugar in a blender and add to the dry mixture and incorporate into the dry mixture.

Preheat the oven at 175 C.Now, add the wet ingredients one by one starting with the oil. I added the custard powder at this stage. I forgot to do it before. But if you are going to use the custard, then add it when you are combining the sugar.

Now, using a hand whisker start mixing the batter in the same direction until you get a free flowing lumpless 
batter. Takes about 6 to 7 mins to mix the batter.Add the dried fruit at this stage and incorporate into the batter.
Pour the batter into a cake mould or muffin mould. Drop the chocolate chips on the batter. I loved the pattern they made on my batter. Cute as buttons. 🙂 I seriously recommend taking a lick out of that batter. Come on, go ahead and taste that yumminess.
Bake at 175 c for 45 mins to 60 mins until a toothpick inserted comes out clean. Mine took 60 mins. Keep an eye after 45 mins. 
My cake had risen beautifully with a cracked surface cos of all the chocolate buttons. Really soft and spongy. Who ever said that cakes come soft only with eggs and butter??? 
The kids who come in to study with me loved it every crumb and bit. I was awarded with hugs and kisses. What more can one want??? 🙂 

Sending this to Sravs Event CC- Chocolate

Onion Tomato Garlic Chutney

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How To Make Onion Tomato Garlic Chutney?
onion tomato garlic chutney
Onion Tomato Garlic chutney is an everyday affair that happens in my kitchen whenever i make dosa or idli. I usually make a large batch of this onion tomato garlic chutney that pairs well even with puris. I consider making an accompaniment a herculean task. I can make main courses like there s no tomorrow. But you ask me to make chutneys, pickles and raithas, i ll scurry out of that place as quickly as a mouse does on seeing a cat. Anyway, a gal has to what she has to. There s no shortcuts to that. And we are idly dosa freaks whose sun does not rise without dosa for breakfast. Make dosa. Make chutney is the mantra. This chutney goes well with dosa, idly and even pooris. Well, we eat like that for all those raised eyebrows.

Recipe For Onion Tomato Garlic Chutney

onion tomato garlic chutney
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Onion Tomato Garlic Chutney

Onion tomato garlic chutney is a simple and easy to make chutney that pairs well with dosa, idli, puri and paniyaram
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Accompaniment
Cuisine: South Indian
Servings: 2
Author: Anusha Praveen

Ingredients

  • Tomatoes ripe and large 3 chopped finely
  • Garlic cloves 4
  • Onions 2 medium chopped finely
  • Dry red chillies 3
  • Tamarind paste 1 tsp
  • Salt to taste
  • Oil for sauteeing 2 tbsp
  • For Tempering
  • Mustard seeds 1 tsp
  • Curry leaves a sprig
  • Hing a pinch
  • Urad dal 1/2 tsp
  • Oil 2 tsp

Instructions

  • Heat a kadai with oil. Add onions and garlic and saute till onions are transparent.
  • Next, add chillies and saute for 30 secs.
  • Now, add tomatoes and saute till there s no moisture and they are soft and mushy.
  • Let it cool.
  • Once cooled, blend the tomato onion mixture with tamarind and salt to a smooth paste.
  • Temper with mustard, curry leaves, urad dal and hing.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

Beetroot Halwa

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Frankly talking, I m not a huge fan of halwa. Not a huge fan of sweets at all for that matter. So making sweets is always a challenge to me. Not a piece of cake at all to make halwa for me. So i must say hats off!! to all those halwa makers in the world. I mean!! Whatte skill!! And to get the same consistency, same texture and same taste everytime and anytime you make it is even more admirable. When my dad brings home my favourite and my only favourite sweet- Wheat halwa, i wonder aloud to my mom, ” Amma, eppadi ippadi ore mathri ore colourla ore tastela panranga?” And i used to finish by saying ” That s so amazing” And my mom had only one repartee-” Practice maketh a man perfect” And my dad had one too, ” Unakku yen andha kavalai chella? Vaangittu vandha, sapdu. Panrathellam namakku ethukku??” ( i m fondly called chella and that dialogue translates to ” Why the worry of making? Eat what i ve bought. Dont bother making it) Imagine that! Anyway, wheat halwa is something too too too far fetched for my repertoire. So, i stuck to beetroot halwa. When i visited Chennai last month, my co sister and me were having a very hungry conversation. When i fretted that i could not make carrot halwa( she makes it well so people say), she retorted back asking, ” are you serious?” Now, i had had enough!! I decided i ll try and try till i succeed. But, gals! i dint even reach the second try. I made beetroot halwa and this is my first attempt. It was exactly like the store bought versions.

Prep Time: Under 20 mins
Cook Time: Under 1 hour
Source: Slightly adapted from www.tarladalal.com
Serves 4


What you need?
Beetroot grated 2.5 cups
Milk 1 and 3/4 cups
Sugar 1+1/4 cups
Cardamom powder 1/2 tsp
Ghee 5 tbsp ( No! you cant use butter. So please put it back in the fridge)
Cashews for garnish
How to make it?
Step 1: Take a thick bottomed vessel. I used my little pressure cooker. Heat about 2 tbsp ghee in it. 
Add a pinch of cardamom too. Now, add the grated beetroot and saute for 5 full mins.
Step 2: Next, add the milk and bring the milk to a boil.
Step 3: Bring the flame to medium and let the mixture cook. Cook till the mixture thickens. Keep stirring frequently. Mine took some 15 mins to 20 mins to thicken completely.
Step 4: Add the sugar to the mixture once it has become shiny and mix well. 
Step 5: Addition of sugar makes the mixture watery again. So let it simmer. Until it thickens again. Takes about 15 mins on medium flame. Keep stirring. That s the mantra here.
Step 6: After 15 mins or so you should have reached the consistency where the mixture has thickened and you can scoop it up a lil like in the picture.
Step 7: Add the remaining ghee and mix well. Stir till the mixture leaves its sides.
Step 8: Garnish with cashews fried in ghee.
Step 9 : Transfer to a serving bowl and serve as a dessert 🙂

Adai Recipe With Step By Step Tutorial

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Adai Recipe With Step By Step Tutorial
Adai Recipe With Step By Step Tutorial

Adai Recipe With Step by Step Tutorial

This post is a step by step tutorial on how to make adai or adai dosa, a popular lentil crepes that are made in South India, especially Tamil Nadu.Crepes are an integral part of a south indian palate. They come in the form of dosas in many varieties and colours and combinations. Adai is a lentil crepe which i often make at home and is an all time favourite. Full of proteins and carbohydrates, it makes an excellent breakfast menu and tastes divine with Aviyal or even a bowl of creamy thick yoghurt. It s such a no sweat recipe too. Let us check how to make adai recipe with step by step tutorial now.
Adai Recipe With Step By Step Tutorial
Ingredients
Par boiled rice 3/4 cup
Raw rice 3/4 cup
Bengal gram or channa dal 1/3 cup
Urad dal or black gram 1/3 cup
Toor dal or pigeon pea 1/3 cup
Ginger 1”
Cumin seeds 1 tsp
Hing 1/2 tsp
Dry red chillies 8 to 10 according to spice level desired
Salt to taste
For Serving:
Cilantro chopped finely 3 tbsp
For Cooking:
Coconut oil 1 tsp for every adai

Directions

Soak the dals and the rice together after washing thoroughly for about 4 hours.
Drain excess water and grind the rice and dals with chillies, cumin seeds, ginger, hing and salt to a consistency slightly thicker than dosa batter.

Adai Recipe With Step By Step TutorialAdai Recipe With Step By Step Tutorial
Now, add cilantro leaves  and combine well.
Heat a tawa and spread a ladle of the batter on it like dosa.
Drizzle coconut oil on the sides.
Cook on a medium flame for about 3 mins and then flip over.
Cook for another min and serve hot with any chutney or Aviyal

Adai Recipe With Step By Step Tutorial

 

Adai Recipe With Step By Step Tutorial

Note:
Dont skip using the coconut oil because the oil imparts a wonderful flavour to the dish.
I did not have drumstick leaves and shallots but do add them if you have them. The leaves enhance the taste and the crepes taste heavenly with them.
You can also add bits of coconut to the batter.

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4.67 from 3 votes

Adai Recipe With Step By Step Tutorial

Lentil crepes made with rice, chana dal, toor dal and spices. Makes a power packed breakfast or dinner on a weeknight.
Prep Time4 hours
Cook Time5 minutes
Total Time4 hours 5 minutes
Course: Main Course
Cuisine: South Indian
Servings: 12
Author: Anusha Praveen

Ingredients

  • Par boiled rice 3/4 cup
  • Raw rice 3/4 cup
  • Bengal gram or channa dal 1/3 cup
  • Urad dal or black gram 1/3 cup
  • Toor dal or pigeon pea 1/3 cup
  • Ginger 1''
  • Cumin seeds 1 tsp
  • Hing 1/2 tsp
  • Dry red chillies 8 to 10 according to spice level desired
  • Salt to taste
  • For Serving:
  • Cilantro chopped finely 3 tbsp
  • For Cooking:
  • Coconut oil 1 tsp for every adai

Instructions

  • Soak the dals and the rice together after washing thoroughly for about 4 hours.
  • Drain excess water and grind the rice and dals with chillies, cumin seeds, ginger, hing and salt to a consistency slightly thicker than dosa batter.
  • Now, add cilantro leaves and combine well.
  • Heat a tawa and spread a ladle of the batter on it like dosa.
  • Drizzle coconut oil on the sides.
  • Cook on a medium flame for about 3 mins and then flip over.
  • Cook for another min and serve hot with any chutney or Aviyal

Notes

Dont skip using the coconut oil because the oil imparts a wonderful flavour to the dish.
I did not have drumstick leaves and shallots but do add them if you have them. The leaves enhance the taste and the crepes taste heavenly with them.
You can also add bits of coconut to the batter.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

Saag Paneer Recioe| Side Dish For Flatbreads

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Vadodara is teeming with greens. Mustard leaves abound the vegetable market and its hard to resist bunches of nutrition. But the very thought of cleaning them makes my lazy mind and body reel. And still.Whenever i make a trip to the vegetable shop, i come back with an arm load of greens. I try and turn away whenever i see them. I know i dont need that many. But i have a greedy mind and a greedier tongue. When my fridge got crowded with mustard greens, i peered in and then said to myself, Ok! one more day and shall make it. When my fridge got really crowded with spinach and mustard and i had to nudge the other veggies to make space in my veggie compartment, i knew i had reached the tail end. I made up my lazy mind to start cleaning those green bunches until the final dregs of mud disappear. I did clean them and made saag paneer. I wont at all complain when its saag paneer. The complete winter piquant of a dish.

Recipe For Saag Paneer

( Learn how to make Saag Paneer, also known as Paneer Saagwala, where cottage cheese cubes and greens are cooked together with mild spices)

Prep Time: 30 mins
Cook Time: 20 mins
Serves 2 
Allergy Info: Gluten free, Nut free, Soy free
Course: Accompaniment, Dip
Cuisine: Indian ( Punjabi)
Serving Suggestions: Butter Naan, Garlic Naan

Ingredients
Mustard greens 1 bunch
Spinach greens 1 bunch
Mint leaves 10
Cilantro 3 tbsp
Onion 1 large chopped roughly
Ginger 1/2 ‘

Garlic 3 cloves
Green Chillies 2

Garam Masala 1/2 tsp

Coriander Cumin powder 1/2 tsp
Corn flour 1 tbsp
Oil + ghee 2 tbsp
Salt to taste
Paneer cubes 1 cup crumbled
Directions
When it comes to greens, less contact with water means less loss of nutrition. So i steamed my mustard,spinach greens, mint and cilantro in the microwave for 5 mins. After steaming the greens, keep them aside to cool down. Once cooled down, make a coarse paste of the greens. Dont add water and dont steam mint leaves and cilantro.
Now, grind the onion. green chilly, garlic and ginger to a paste in a blender without adding any water.
Heat oil and ghee in a pan. Add the onion paste. Saute for 2 mins on a medium flame.
Add paneer and mix well until the onion mixture coats the paneer
Now, add all the spice powders and combine well. 
Next, add the greens mixture and combine well.
Add salt next and combine well.
Sprinkle corn flour on the curry and mix well,
Now simmer for 2 more mins.

Onion Tomato Gravy For Biriyani And Pulao

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Having graduated from NIT Warangal, my husband has this obsession towards pulao made there. But his bigger obsession is the gravy which they give alongside the pulao. When he told me he likes it so much that he feels its the best in the world, i asked him what its called. And came the reply, ” I dont know” I asked him if he knows what its made of, he says ” there was tomato and onion ” To my chagrin!! How can you make something whose name you dont know. But i did. After so much of searching on the internet, cookbooks and recipe collections from all my telegaite friends, i found one recipe. I made it with a lot of excitement. I prayed all along that this was the recipe my hubby was fond of. I kept my fingers crossed that he says that i ve made THE gravy of Warangal.
And i only met with success. My husband loved it and asks me to make it whenever i make pulao.

Prep Time: Under 20 mins
Cook Time: Under 20 mins
Serves: 2


What you need?

Tomatoes 4 medium size quartered
Onion 1 large chopped finely
Water 1 cup
Coconut Milk 1/4 cup
Turmeric powder a large pinch
Curry Leaves a sprig
Cloves 3-4
Ginger Garlic Paste 1.5 tbsp
Cardamom 1
Cinnamon 1″
Oil 2 tbsp
Salt to taste

To be ground into a paste:

Cashews 3 soaked in hot water for 30 mins
Poppy seeds 1 tsp soaked in hot water for 30 mins
Grated coconut 3 tbsp

Spice Powders To Be Added:

Garam Masala 1/4 tsp
Chilly powder 1 tsp
Dhania powder 1/2 tsp
Cumin Powder A pinch

For Garnish:

Cilantro chopped finely 2 tbsp

How to make it?

Grind all ingredients to be ground into a paste. Keep aside.
Heat oil in a kadai. Add cloves, cinnamon , curry leaves and cardamom. Saute for a min.
Add onions and saute till they are pink.
Now, add ginger garlic paste and saute for 30 secs.
Add all the spice powders and turmeric and combine well.
Saute for a min.
Add tomatoes next and combine well.
Saute till the tomatoes become soft and oil leaves the side of the pan. Takes about 7 mins
Now, add the ground paste and mix well.
Simmer on low flame for 3 mins.
Add the water and salt and mix well.
Simmer with the kadai closed until gravy thickens. Takes about 7-8 mins.
Add coconut milk after thickening and mix well.
Simmer for another 2 mins.
Garnish with cilantro and serve hot with any pulao.

Vegetable Nuggets For Blog Hop Wednesdays

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We are finishing blog hop version 1 and its been a wonderful joy ride hopping into friends’ blogs and cooking from them. I look forward to alternate wednesdays with child like enthusiasm. My hubby asks why do you get so worked up on wednesdays? And i tell him ” you wont understand until you love cooking” And i hope all of us bloggers are in agreement on that. 🙂
              I was paired with Hobby Chef Neethu this week. Ladies, trust me. This “hobby chef” title is very deceiving cos Neetu is nothing less than an awesome cook who happens to love her starters and snacks loaded with veggies. I simply loved her Kachri And Garlic chutney and Sugar Dotted Chocolate Chip Cake. After that post, i was only telling myself, wow!! just look at that cake. Because i dint know where we get kachri and my stock of unsalted butter got exhausted, i settled on making Vegetable Nuggets. I slightly modified the recipe but it was a great hit with my husband and i m no less. Me gobbled 4 of those nuggets. I ll leave the consequences to your imagination and share the recipe with y’all.

Prep Time: Under 20 mins
Cook Time: Under 30 mins
Source: Neethu S Vegetarian Nuggets
Makes 10 nuggets easily


What you need?

Potatoes 2 medium boiled and peeled
Carrot 1 grated
Red Bell Pepper 1 medium chopped finely
Onion 1 medium chopped finely
Green peas 1/4 cup boiled if using fresh or use just like that if frozen
Semolina or sooji 1/4 cup
Milk 1/2 cup
Butter 1 tbsp
Lemon juice from half a lemon
Red chilly powder 1/2 tsp
Garam masala 1/2 tsp
Chaat Masala 1/2 tsp
Salt to taste
Sugar 1/4 tsp( i added sugar cos i thought the recipe would be too sharp you can do without it too)
Bread crumbs from 3 slices divided in 2:1 ratio
Oil to deep fry

For Coating :

Corn flour 1 tbsp
Water 3 tbsp
Bread crumbs for rolling ( use the lesser part of the divided bread crumbs)

How to make it?

Place all veggies, butter, spice powders,salt, bread crumbs from 2 slices, sugar in a mixing bowl.
Dry roast sooji and add milk to it when the sooji becomes aromatic. Keep stirring until you get a solid mass.
Add this to the veggies. Add lemon juice.
Mash all the veggies together to form a big lump. You should be able to make balls out of the mixture.
At this stage, check for seasoning. Continue to knead the lump till you get a good lump out of which you are able to make nuggets easily.
Now, mix cornflour and water to form a thin batter.
Heat oil in a pan for deep frying the nuggets.
Make nuggets from the mixture, dip in the batter and roll over bread crumbs until well coated.
Repeat till the mixture gets used up.
Deep fry till golden brown.
Serve with tomato ketchup and some dip. I served mine with mayonnaise flavoured with italian seasoning.

Off to Radhika S Blog Hop Wednesdays 🙂, Kids Deceptively Delicious hosted by Pavani forValli,  Sinful Delights by Vardhini,  Midweek Fiesta,  Snack Mela By Valli and Radhika s Winter Carnival and Kavi s Jingle All The Way
 Winter Carnival

Mint Raitha

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Yoghurt. I m so fond of it that my day feels incomplete if i dont eat a cupful. The benefits of yoghurt are plenty and the way it can be used is also many. Whenever i make any pulao or paratha, i whip up a raitha. So when i made Aloo Capsicum Pulao for our engagement anniversary, i made this to go along with it and it was so perfect.

Prep Time: Under 10 mins
Cook Time: Nil
Serves 2


What you need?

Mint leaves 10 to 15
Coriander leaves chopped finely 1/4 cup
Green chillies 2
Fresh curd whipped 1.5 cups
Salt to taste

How to make it?

Grind together mint leaves, coriander and green chillies to a paste.
Mix well with the whipped curd.
Add salt and mix well.
Serve with any raitha.

Chick Pea Sundal

By 4 Comments

If its sundal, then its memories of navratri for me. But i dont restrict myself to making it only on those days. I try and make them once a week to make up for the protein requirements. They can be made effortlessly and the only thing you have to remember s to soak them overnight.

Prep Time: Overnight for soaking
Cook Time: Under 30 mins
Serves 2


What you need?

Chickpeas or brown channa 1.5 cups soaked overnight and pressure cooked for 3 whistles
Grated coconut 3 tbsp
Ginger 1/2 ” bit
Salt for taste
Green chillies 3
Turmeric powder 1/4 tsp

For Tempering:

Mustard seeds 1 tsp
Urad dal 1 tsp
Curry leaves a sprig
Hing a pinch

For Serving:

Lemon Juice from half a lemon or 1 tbsp

How to make it?

Grind together ginger, green chili and coconut without water to a coarse powder. Keep aside.
Heat oil in a kadai. Add mustard seeds, urad dal, curry leaves and hing.
Once the mustard pops and urad dal browns, add the chickpeas and salt. Combine well.
Now, add the coconut mixture and mix well.
Add lemon juice before serving.

Seppankizhangu Mor Kuzhambu

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How To Make Seppankizhangu Mor Kuzhambu?

SEPPANKIZHANGU MOR KUZhAMBU- AN AUTHENTIC KUZHAMBU WITH SOUR BUTTERMILK AND ARBI OR SEPPANKIZHANGU. 

seppankizhangu mor kuzhambu

Seppankizhangu Mor Kuzhambu is a delicious authentic South Indian kuzhambu. Mor kuzhambu is nothing but a stew made with sour buttermilk. When you have leftover curd or yogurt that is not fresh, it either gets added to aviyal or becomes some more kuzhambu. Now, a mor kuzhambu can be equated to the north indian Kadhi in the sense that both use sour curd. My favorite vegetable to use in more kuzhambu is arbi or taro root or seppankizhangu. What do I  do when I m not in the mood for roasting and sauteeing or spending more than an hour in the kitchen? I make this kuzhambu. Me thinks its the simplest recipe ever for a kuzhambu. Only you will have to remember soaking the dal.

seppankizhangu mor kuzhambu

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Seppankizhangu Mor Kuzhambu

Seppankizhangu Mor Kuzhambu- An authentic mor kuzhambu with taro root or arbi. Pairs well with rice and appalam.
Prep Time1 hour
Cook Time20 minutes
Total Time1 hour 20 minutes
Course: Mains
Cuisine: South Indian
Servings: 2
Author: Anusha Praveen

Ingredients

  • Sour curd whisked into buttermilk 2 and 1/2 cups
  • Turmeric powder 1/2 tsp
  • Colocassia 7 to 10 pieces pressure cooked and peeled.
  • Tamarind extract from a small marble size tamarind ball or 1/4 cup
  • Oil 1 tbsp
  • For Grinding:
  • Coconut grated 3 tbsp
  • Toor dal 2 tbsp soaked in water for an hour
  • Cumin seeds 1 tsp
  • Ginger 1" bit
  • Green chilies 5
  • For Tempering:
  • Curry leaves a sprig
  • Mustard seeds 1 tsp
  • Fenugreek seeds 1/4 tsp
  • Hing 1/4 tsp
  • Coconut oil 1 tbsp

Instructions

  • Grind together all the ingredients under For Grinding and a lil water into a fine paste  and keep aside.
  • Heat a kadai. Add oil and saute the colocassia for about 3 mins.
  • Now add tamarind extract and let it simmer for 4 to 5 mins.
  • Add the ground paste and combine gently. If you keep prodding, then the colocassia will break. So do it gently. Simmer for 2 mins.
  • Now, add the buttermilk, turmeric and salt and mix well.
  • Let it simmer on low flame till it comes to bubbling frothy boil.
  • Now, remove from fire.
  • Temper with mustard seeds, curry leaves, fenugreek seeds and hing in coconut oil.

Notes

This recipe will lose its flavours if tempered with any other oil other than coconut oil. Some people use channa dal in place of toor dal. If you do so, you will get a thicker kuzhambu.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

Stuffed Capsicum – Hubby s Favourite

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Bell peppers. I would have married them if i was a vegetable. Exotic, simple and healthy all in one. That s what bell peppers are. My hubby used to have a cook at home before our marriage. And she used to make these stuffed capsicums wonderfully. This is just a recipe of hers.

Prep Time: Under 20 mins
Cook Time: Under 30 mins
Source: Manju, my hubby s cook 
Serves 2 


What you need?

Green bell peppers small ones 4
Oil for shallow frying 1/2 cup

For the Stuffing:

Potatoes 2 medium boiled and peeled
Almonds 5 powdered coarsely
Peas 2 tbsp
Carrot grated 1/4 cup
Paneer 5 cubes or 1/4 cup grated
Onion 1 chopped finely
Kitchen king masala 11/2 tsp
Chili powder 1 tsp
Dhania powder 1 tsp
Salt to taste
Cilantro chopped finely 1 tbsp

How to make it?

First, cut the stalk off from the bell pepper leaving an opening at the top to stuff them. Remove the seeds  and boil them in hot water for 5 to 7 mins. You must remove them when you get the aroma of capsicums. Keep aside.
In a large mixing bowl, place the potatoes and paneer and mash them together.
Heat a kadai and add 1 tbsp of oil.
Add onions and saute till pink.
Next, add carrots and peas and saute well for 2 mins
Now, add all the spice powders and combine well.
Add the mashed potato paneer mixture. Add salt and combine well.
Saute the whole thing for 3 to 4 mins.
Now, let it cool.
Add cilantro and powdered almonds once cooled and mix well.
Take about 2 to 3 tbsp of the stuffing and stuff it gently in the bell pepper taking care not to break the sides.
Heat the remaining oil in the same kadai and place one capsicum in the oil. Its ok if the capsicum does not stand upright. Just make sure you keep turning the capsicum as you fry it so that it s evenly cooked. Fry till the capsicum is brown on all the sides and you can see lil bubbles on its surface.
Remove and place it on a kitchen towel to absorb excess oil.
Serve hot with rotis or any pulao.
This goes to Radhika S Winter Carnival
Winter Carnival
Note: You can also use tomatoes or red and yellow bell peppers for the stuffing

Nei Appam Karthigai Special

By 5 Comments

I was having a conversation with my mom yesterday. She was asking, ” kanna, are you not making anything for karthigai?” I said, ” No ma. No mood. I m beat” But this morning i got up and was inspired by all the celebrations in the blogosphere with  karthigai recipes posts. I decided i ll keep it simple and make neiappams. These look like you have slogged the whole time in the kitchen but trust me its such plain sailing to make them.

Prep Time: Under 20 mins
Cook Time: Under 20 mins
Yields 18 appams


What you need?

Rice flour 1 cup
Bananas ripe ones 2 small ones or 1 big one
Jaggery powdered 3/4 cup
Cardamom 4 powdered
Coconut cut into small bits 3 tbsp( i did not use them cos i dont like them that way)
Ghee 1/4 cup for deep frying

How to make them?

Place rice flour in a mixing bowl
Add water to the powdered jaggery and give it a nice churn in the blender

Now, strain the jaggery water using a tea strainer into the rice flour directly

Puree the banana in the blender and add to the mixture.
Add powdered cardamom to this.

Now,mix the ingredients well. It should not have any lumps and must be of the consistency of idly batter.If you are having difficulty, then blend the mixture in the blender for 2 mins. You will have a smooth batter. Transfer to the mixing bowl and add the coconut bits if using. Combine well.
Now frying this can be done in two ways. One is deep frying ladles of the batter and using an aebleskiver pan to fry them like paniyarams. I took the second route.
Heat a paniyaram pan.
Pour a tsp of ghee into each of the grooves.
Now, pour a ladle of batter into each of the grooves and cook on medium flame till the top part becomes a lil firm and changes colour to a darker brown. Takes about 3 mins.
Flip over using a spoon once done and cook the other side. Takes 2 to 3 mins for that.
Once done, take them out and place them on a kitchen towel. Store in an airtight container. Keeps well for 2 to 3 days. You wont have them for those many days anyways.
Note: You can make the same appams with wheat flour or maida flour too.

Baby Potato Fry Recipe| Easy Poriyal And Thoran Recipes

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Its the season for new potatoes. Potatoes whose skin peels off as easily as a banana peel. Tender and fresh potatoes baby and big sold by the kilos in the market. Who can resist them?? I picked up a whole good bag of baby potatoes and then had forgotten them for a while. Then i noticed them and decided i wont do anything arduous with them. Oh !! the lazy me. After all, life is more rewarding when its simple. The same applies to food without a doubt. So, i decided to keep lunch a simple affair with these crispy potatoes, some yum puliogare and curd rice.

Recipe For Baby Potato Fry
( Learn how to make Baby Potato Fry, a simple side dish to go with rice. Made with indian spices, the fry is perfect to eat as it is too)


Ingredients


Baby potatoes 1/4 kg boiled, peeled and cut into halves
Dhania powder 1 tsp
Red chilli powder 2 tsp
Turmeric powder 1/4 tsp
Hing a large pinch
Oil 3 tbsp
Mustard seeds 1 tsp

Note:
For a gluten free version, skip the hing and add a few cloves of garlic.

Directions

Heat oil in a kadai. Add mustard seeds. Let them splutter. Add turmeric and hing.
After 10 secs, add the potatoes and saute for 10 mins.
Now, add all the spice powders and combine well and gently taking care not to break the potatoes.
After this, fry the potatoes till they are roasted well and a lil crunchy. Takes another 8 to 10 mins

Serve hot with rasam and rice or sambhar and rice.

Chocolate Milkshake

By 2 Comments

Now, if you ask me what s so great about making a chocolate milkshare, then i ll give you a piercing stare. Come on!! Is there someone who doesnt like chocolate?? But to my chagrin, i ve found that not many places offer great chocolate milkshake. Either they are too thin or too bitter or too sweet. None of the above will do. So my recipe and its not any of the above. Gee!!

Cook Time: Nil
Prep Time: Under 15 mins
Serves 2


What you need?

Full fat milk 2 cups
Vanilla ice cream 2 scoops
Sugar 2 tbsp
Hersheys chocolate syrup 3 to 4 tbsp( only hersheys and nothing else will do, dont even dream of using cocoa, just trust me on this one)

For Topping:
Marshmallows 10 for a glass of milkshake (you can either roast them or use as it is)
Hershey s chocolate syrup 1 tsp each for a glass

How to make it?

Blend the milk, chocolate syrup, sugar and ice cream well.
Serve chilled topped with marshmallows and chocolate syrup.

Purple Yam Masiyal Recipe

By 3 Comments

How To Make Purple Yam Masiyal? Or How To Make Rasa Valli Kizhangu Masiyal?
Purple Yam Masiyal
Purple Yam Masiyal is a dish that resembles indian style mashed potatoes but actually uses purple yam in place of potatoes. Purple Yam is not to be confused with pidi karanai or karanai kizhangu. The purple yam is called rasavalli kizhangu in tamil and surprisingly, i have never found this while living in Tamil Nadu. But this tuber floods the markets in Baroda during winter and is a delicious treat when made into this tangy Purple Yam Masiyal. Purple Yam is called so because its flesh is a mild purple. Actually i would call it violet. However, its absolutely normal for these purple yams to have white flesh too. Nature and its tricks, eh? I initially mistook this yam was pidi karanai but when i cut open the tuber, i was shocked to find a purple root staring at me. Thats when i began to search what that is and the rest you all know is history. Coming to the purple yam masiyal itself,  anything made out of  yams s nothing less than wonderful. I know they are not very healthy when eaten regularly but its ok to indulge once in a week or two. When i make a trip to the supermarket, i come back with an arm load of veggies and definitely one of these yams. After one such trip, i made this purple yam masiyal and we all fell in love with it.
Purple Yam Masiyal

Purple Yam Masiyal Recipe

Purple Yam Masiyal
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Purple Yam Masiyal Recipe

Purple Yam Masiyal is a mashed yam dish that is cooked Indian style and tempered with mild spices
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Accompaniment
Cuisine: South Indian
Servings: 2
Author: Anusha Praveen

Ingredients

  • Purple yam 200 g
  • Tamarind extract from a lime size ball of tamarind 1/2 cup
  • Turmeric powder 1/2 tsp
  • Salt to taste
  • Green chilies 3to 4 finely chopped
  • For Tempering:
  • Mustard seeds 1 tsp
  • Urad dal 1 tsp
  • Hing a large pinch
  • Oil 2 tbsp
  • For Garnish:
  • Cilantro chopped finely 2 tbsp
  • Lemon Juice 3 tbsp

Instructions

  • First pressure cook the yam until soft and mushy. Takes about 4 whistles. Once done, mash the yam well and keep aside.
  • Heat oil in a kadai and add the mustard seeds. After they pop, add the urad dal, hing adn wait for the dal to brown. Add turmeric powder.
  • Now, add the chilies and saute for a few secs. Add the yam next and saute well for 2 to 3 mins.
  • Next, add the tamarind extract and salt and mix well with the yam. You can see that the yam is absorbing the tamarind extract. Let this simmer till you get a solid mass. Takes about 7 mins and has to be done on medium low flame.
  • Now, take away from flame and let it cool.
  • Garnish with cilantro, add the lemon juice and serve with rice and rasam. Tastes really delicious with rotis too.

Notes

You may be wondering why both tamarind and lemon? The tamarind is to remove any itching the yam may cause. New yams may cause itching in your throat. The lemon is for the tang and flavour.
My mom in law s version also contains moong dal. If you want that version, boil the dal till soft and add it when after you have added the chillies. But you have to cook the entire thing on low flame cos moong burns quickly

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

Raw Plantain Cutlets – Vazhakai Cutlet

By 3 Comments

Its winter!! It means its the time for eating fried and baked goodies aplenty. A piping hot cuppa coffee and some dal fritters or bajjis or samosas.Mmmmm…i m drooling already. Personally, i love curling up on the sofa with a blanket and a book alongside a plate of some onion fritters. Its as good as heaven. Cutlets figure in that long list of winter goodies. It s today s trend to eat them as starters as far as i know. Atleast that s how i was brought up. My dad used to bring hot cutlets from hot chips on saturdays or any random school day if he felt like. My mother, the weight watcher freak that she is will religiously decline her share and the glutton me will gobble up the whole lot. I just wanted to try a different version this time. I ve tried sweet potato, yam and potato cutlets. And all of them were simply delicious. This time, i tried plantain cutlets and i baked them keeping in mind my plump face in the recent pictures. Lol!!! Give it a try and you will sure love it

Prep Time: Under 20 mins
Cook Time: Under 20 mins
Source: The guy in Hot Chips, Coimbatore
Yields 8 medium size cutlets


What you need?

Raw plantains medium size 3
Onion 1 medium chopped finely
Cumin seeds 1 tsp
Green chilies 2 chopped finely
Chilli powder a large pinch
Garam masala 1 tsp
Juice of half a lemon or 2 tsp
Ginger garlic paste 1 tsp
Sugar 1/2 tsp
Cilantro chopped finely 2 tbsp
Salt to taste
Corn flour 1 tbsp

For Coating

Maida 2 tsp
Corn Flour 1 tsp
Water 1/3 cup
Bread crumbs 1 cup
Olive oil 2 tbsp

How to make it?

Peel the plantains, chop them into cubes and cook on a high in the microwave with some turmeric powder and salt in enough water for 8 mins. Alternatively, you may also pressure cook for a whistle or cook on stove top till soft. Dont overcook it or it ll become too mushy.
In a large mixing bowl, place all the ingredients along with the cooked plantains and mash well. Its ok to have a lumpy dough like structure.
Preheat the oven to 250 deg for 10 mins.
In the meanwhile, mix the maida and cornflour with water for coating.
Place the bread crumbs on a plate. Divide the lump into equal parts and shape them into cutlets. Dip the cutlet into the maida paste and roll on the bread crumbs.
Repeat the same for all the cutlets . Coat a baking tray or pizza tray with 1 tbsp olive oil and place the cutlets on the tray.
Now, sprinkle the remaining oil around the cutlets and put them in the preheated oven.
Bake for about 12 to 15 mins or until they are light brown.
You can also shallow fry them if you are not watching your waist line. 😉

Serve as a starter or an evening snack with the sauce or dip of your choice. You can even make burgers out of them.

This is my entry to Bake Fest 2 by Vardhini hosted by Sangeetha , Radhika s Winter Carnival, Deceptively Delicious Event Guest Hosted by Pavani  for Valli and Julie s First Event Christmas Delicacy

Note: If shallow frying, make sure you refrigerate the mixture for an hour. It soaks up less oil this way.

Curd Vada For Blog Hop Week 10

By 11 Comments

Home is home. Wherever you go, whatever you do. There is an absolute sense of peace when you come back and lie down on that familiar couch of yours and nibble something. When i got back last evening, i only had the energy to soak up the warmth my kitchen offers. I realised i had missed my kitchen and that feeling  can not be described with words. And that only prompted me to get back to my blog which i had dutifully ignored while on vacation. Then i realised, its gonna be wednesday and it s time for blog hopping. I must thank Radhika for introducing me to some fantastic bloggers through blog hop. Every blog hop wednesday is a gala experience.Its absolute delight to cook from the blogs of accomplished cooks and this time i was paired with Vardhini Of Zesty Palette. Now, when i first visited her space, i was left open mouthed. And that s how it has been everytime i visit her blog. May it be her baked goodies like Oven Baked Breaded Okra or her everyday dishes like Methi Paratha she definitely proves that she s an awesome cook. I badly wanted to make her Upside down Apple Cake but was short on time. I instead chose to try the curd vada recipe. She has a low fat version on her blog but i just indulged this time. Low fat next time. I know i m kidding myself but let s move on to the recipe.

Source: Vardhini Of Zesty Palette
Soaking Time: 2hours
Cooking Time: Under 30 mins
Yields 8 medium size vadas


What you need?

For The Vadas

Whole urad dal dehusked 1 cup soaked in water for 2 hours
Green chillies 2 chopped finely
Ginger 1/2 ” chopped finely
Onion 1 medium chopped finely (optional)
Curry leaves a sprig chopped finely
Salt to taste
Oil for deep frying

For dunking:

Fresh curd 2 and 1/2 cups
Cumin powder 1 tsp
Mustard seeds 1 tsp
Urad dal 1 tsp
Hing a large pinch
Salt to taste
Hot water 3 cups

For Garnish

Carrot grated 1/4 cup
Cilantro chopped finely 3 tbsp

How to make it?

I couldnt take step by step pics cos i dint have much time. And i think vardhini s pics are so awesome. So mine wouldnt have made justice anyway.

Lets get the curd ready first, shall we?? Whip the curd well. Add a little salt and cumin powder. Mix well. Temper with mustard seeds, urad dal and hing. Mix and keep aside.

Off to the vadas

Addiction Warning !!! Make a few extra because you are sure to munch a few as you make them.

First, wash the urad dal thoroughly and drain the water.
Next, grind the urad dal in a grinder for about 8 to 10 mins until thick and fluffy.
Add water by the teaspoon to move the grinder. I would not recommend a blender to grind the dal. You wont get the desired results. I added about less than 1/4 cup of water in all.
Once you have the batter ready, add salt,curry leaves, green chilies and ginger to the batter and mix well.
If you think the batter is too runny, then add about a tbsp of rice flour or refridgerate for 20 mins before frying.
Keeping it in the fridge also means less absorption of oil.
Now, place a flat bottomed kadai and heat the oil. The kadai should be a lil less than 1/2 full with oil.
Fellow bloggers and cookie loves,  now comes the tricky part. Making the vada. If you are not picky about the shape just make lil balls out of the batter and deep fry them.
If you are one of those people who cannot eat odd shaped delicacies, then take a zip lock pouch and place it on a flat surface.
Coat your hands with water, take a small ball of the batter, place it on the zip pouch and flatten it a little. Now, make a hole in the center with your finger. Carefully transfer this to the oil using your hands.
Fry on medium low flame till it s golden brown on both the sides.
Once done, place them on a paper towel.
Now, after the excess oil has drained, drop the vadas in the hot water for 30 secs.
Take it out, squeeze the extra water by placing them in between 2 spoons. Do this gently.
Now, dunk them in the curd and put them in the fridge.
Garnish with grated carrot and cilantro while serving.

Note: Fry the vadas in batches. I did 2 at a time. And dont fry them on a high flame. They dont become crispy that way and the insides dont cook evenly.
If you are going to add onions, add them just before frying cos they make the batter watery.
This goes off to this week s blog hop at Radhika s Tickling Palates

Pumpkin Fry Quickly

By 3 Comments

Pumpkins. One of those sweet thingies that i really like. There are so many things that can be made out of a good large pumpkin. And this simple and easy to make stir fry is a regular on my menu.

Prep Time: Under 10 mins
Cook Time: Under 15 mins
Serves: 2


What you need?

Pumpkin cubed 2 cups
Freshly grated coconut 2 tbsp
Green chilies 3 slit length wise
Salt as required

For Tempering

Oil 2 tsp
Mustard seeds 1 tsp
Urad dal 1 tsp
Hing a pinch

How to make it?

Boil the pumpkin until cooked but firm. Microwave on high for 8 mins. That should do it. Drain the water from the pumpkin.
Heat oil in a kadai and add mustard seeds. After they splutter, add hing and urad dal. Saute till it becomes light brown.
Now, add the green chillies and saute for a min or 2.
Next add the pumpkin and the salt.
Combine well.
After done, add the grated coconut and combine well.
Thats it . Done!!
Serve with rice and sambhar.

Serving suggestions: Araichuvitta sambhar, Rasam

Araichuvitta Sambhar- Lentil stew with drumsticks

By 4 Comments

My mom makes this totally super duper sambhar with freshly ground spices. And it only tastes like heaven. I just love drizzling ghee on my rice, like you know a full tbsp full and then pouring sambhar in the middle of the rice and mixing it. Then i lick my fingers. Licking is strictly prohibited in my family but i do it when i eat my mom s sambhar. That s how much i m addicted to it. When there are days like today, when i have this almost insuppresible desire to eat my mom s sambhar, i try and recreate her version in my kitchen.

Recipe For Arachuvitta Sambar
( Learn To Make Sambar with freshly ground spices home style)


Prep Time: Under 20 mins
Cook Time: Under 20 mins
Source: Amma 
Serves: 3 
Allergy Info: Vegan, Nut and Soy Free
Course: Accompaniment for Rice
Cuisine: South Indian

Ingredients
Drumsticks 2 to 3 cut into long 1″ pieces
Toor dal boiled 1 and 1/2 cups
Tamarind extract from a gooseberry size tamarind about 1 and 1/2 cups
Sesame oil 1 tbsp 
Salt as needed
For The Spice Paste

Channa dal 2 tbsp
Coriander seeds 2 tbsp
Dry red chillies 6 
Poppy seeds ( Yes! i said poppy seeds and please do try. Only then you will know how wonderful the flavour is) 1 tsp
Shallots 8 
Fenugreek seeds 1 tsp
Freshly grated coconut 4 tbsp
For Tempering;
Curry Leaves a sprig
Mustard seeds 1 tsp
Hing a large pinch 
Sesame oil 1 tbsp

Directions

Boil the drumsticks until cooked. Dont overcook them. I would recommend cooking them on stove top or Microwaving on high for 10 mins.
First, saute all the ingredients in a kadai for grinding except the coconut until the coriander seeds become aromatic and the dal becomes light brown.
Drain the water from the drumsticks and mash the toor dal well.
Heat a kadai and add the remaining oil.
Now, toss in the drumsticks and saute for a min or 2
Next, add the tamarind extract and salt and let it start boiling.
In the meanwhile, grind all the ingredients along with the coconut in a mixer to paste.
Check to see if the raw smell in the tamarind extract has gone.
It takes about 5 to 7 mins.
After this, add the ground paste and mix well.
Simmer for 2 mins.
Add the boiled dal and combine well.
Simmer until bubbles start appearing on the surface of the sambhar.
Remove from heat and temper with mustard seeds, hing and curry leaves.
Serve hot with rice, idly or dosa.
And i must say this, this sambhar tastes heavenly the next day.

Note: Use sesame oil for a nice flavour.
Dont skip the poppy seeds. They give a wonderful aroma and flavour to the sambhar.

Serving Suggestions: Potato Podimas ,Capsicum Paneer Masala Dosa

Soya Chunks Pulao

By 4 Comments

This simple pulao is rich in proteins and makes a yummy dinner with onion raitha. You can make it in a jiffy and what s more, its such a healthy option.

Prep Time: Under 10 mins
Cook Time: Under 30 mins
Source: Adapted from DK’s chefinyou
Serves 2

What you need?
Basmati rice 1 cup soaked for 15 mins with 2 and 1/4 cups water
Soya granules 1 cup boiled in hot water for 5 mins and squeezed dry
Onion 1 large chopped finely 
Tomatoes 2 medium chopped finely 
Green peas 1/4 cup
Green chilies 3 slit length wise
Garlic 3 cloves minced finely 
Ginger grated 1 tsp
Garam masala 1/2 tsp
Cumin powder 1/2 tsp
Coriander powder 1/2 tsp
Red chilli powder 1 tsp
Turmeric powder a small pinch
Bay leaf 1 
Salt to taste
Cumin seeds 1 tsp
Oil or ghee 1 and 1/2 tbsp
For garnish: 
Cilantro 1 tbsp chopped finely 
Peanuts roasted
How to make it?
Heat oil in a kadai.Add cumin and bay leaf. Allow the cumin seeds to splutter.
Add the onions and fry till transparent. Add garlic, ginger and green chillies.
Now, add the tomatoes and saute till oil seperates. Takes about 5 mins.
Add all the spice powders and turmeric powder next and combine well. 
Saute for a min.
Now, add the soya granules and saute for a minute or 2
Next,. toss in the peas and saute for another 2 mins
Finally add the rice along with the water and add salt to this mixture.
Transfer to a rice cooker and cook or cook in the kadai till done.
Garnish with peanuts and cilantro while serving.
Serve hot with onion raitha or tomato raitha.
Sending this to Vardhini s Dish It Out Event Soy and Tomatoes this month and Kavi s Healthy Cooking Challenge by Smitha.

Pizza Do It Yourself

By 7 Comments

Lets make the dough from the scratch. Brilliant idea. Ummm…. I know some of you are staring at me. I know i know !! It s a lot of kneading. But i feel we must knead if we need some action. Go and shed a few calories as you need. You can always accumulate them from the pizza.

Prep Time: Under 15 mins
Rising Time: 2 hours to 24 hours what ever works best for you.
Yields 2 7” pizzas


What you need?

All purpose flour or maida 1 and 3/4 cups
Active dry yeast 1 tsp
Salt 1 tsp
Sugar 1 tsp
Olive oil 3 to 4 tbsp
Water for kneading

How to make it?

Mix yeast and sugar with some warm water in a cup and let it dissolve completely. After 5 mins, it would have become frothy. If it s not dissolved well, then stir well to dissolve.
Next, place the flour and salt in a mixing bowl.
Make a well in the flour in the middle.
Pour the yeast mixture into the well.
Now, with a rubber spatula or a mixing spoon start incorporating the water into the flour slowly and gradually.
Once, the yeast mixture is well combined, start kneading the dough by adding water gradually until you have a dough that leaves the bowl but sticks to the bottom. Takes about 6 to 7 mins.
Now pour the olive oil on your hand and start kneading with your oiled hand. Knead for about 7 mins.
Now, cover the dough with a cling film and let it rest in a warm place for half an hour.
Refrigerate for 2 hours minimum before using.
After 2 hours, take out the dough and make 2 equal portions of the dough. This is how the dough looked after 2 hours light and airy. But you will get better results after 24 hours so do try.
Roll out into 1 inch thick rounds on a well floured surface.
Poke with a fork on the surface of the base and let it rest for 30 mins
Now, the pizza.
What you need?
Onion 1 largesliced thinly
Tomatoes 2 medium size sliced
Capsicum 2  roasted on fire, black skin removed and cubed
Baby corn 6 roasted on fire
Mozarella cheese 100g each for a pizza cut into thin slices. Dont grate it cos its too much work and doesnt spread well after melting.
Parsley for garnish
Pizza sauce 2 tbsp for a pizza.
You can add veggies of your choice like sweet corn, olives or jalapenos.

How to assemble?

Preheat the oven to the maximum temperature setting for 25 mins.
In the meanwhile, grease a pizza pan with olive oil.
Place the base on the pan.
Spread a tsp of oil on the base to prevent it from getting soggy from the sauces.
Now, smear the sauce evenly on the base.
Next, arrange the veggies on the base, starting from the onions.
Now, place the cheese slices in such a way that it covers the whole pizza.
Next sprinkle the parsley.
Thats it. Done. Now slide it into the oven and bake for 20 mins or till the cheese melts and the veggies are cooked.

My pizza had come out beautifully. The cheese had melted and even browned a little. Stretchy and nice. I m going to try a pizza with maybe gouda or parmesan cheese next time.
Serve with any salad and a cold drink of your choice.

Sending this to Vardhini s Bake Fest, Radhika s Winter Carnival and Kalyani s Global Food Festival

Winter Carnival

Homemade Pizza Sauce

By 1 Comment

How To Make Pizza Sauce From The Scratch?

PIZZA SAUCE FROM THE SCRATCH- HOMEMADE PIZZA SAUCE USING FRESH TOMATOES.VEGAN

HOMEMADE PIZZA SAUCE

Homemade pizza sauce is the thing if you want to make a fabulous pizza. That said and done, not many of us go to much trouble to make our own pizza sauce from the scratch. If you really want to have a yummy scrumplicious pizza, then make your sauce fresh. I have this obsession about making things restaurant style at home my style. And i love pizzas and pastas. I not only love eating them but also making them. 

homemade pizza sauce

This homemade pizza sauce has no preservatives. It uses fresh tomatoes unlike canned tomatoes that are used in so many store bought versions. And i have used a good amount of herbs for that flavor kick. This homemade pizza sauce can be frozen and stored for upto a month. Dont want to trouble yourself making a pizza? Make a sandwich or some braided pizza loaves. Let your imagination go wild when it comes to using this super easy super quick homemade pizza sauce.

Recipe For Homemade Pizza Sauce

Prep Time: Under 10 mins
Cook Time: Under 20 mins
Can Be Spread On 3 7″ pizzas


What you need?

Large ripe tomatoes 4
Garlic 3 cloves
Dry red chillies 3
Freshly ground pepper 1/2 tsp
Sugar 1/2 tsp
Salt 1 tsp
Oregano 1 tbsp if fresh 1/2 tbsp if dried
Mixed herbs 1 tsp (optional)
Olive oil 1 tbsp

How to make it?

First, grind together the tomatoes, garlic, red chillies to a coarse paste in a blender.
Heat the olive oil in a pan. Add oregano and saute for half  a min.
Next, add the tomato mixture and saute for 3 mins
Now, add the pepper, salt and sugar and combine well.
Simmer till the mixture comes to a semi solid consistency. More like chutneys made in indian style. Takes about 15 mins.
Now, add the mixed herbs and combine.
Simmer again for 2 mins.
Remove from heat and let it cool down.
Store in a dry air tight container in the fridge.
Stays good for 2 days.
Saw that lovely red of the sauce?? Arent you drooling? Now, go on and take a lick of that sauce.

Badam Halwa

By 6 Comments

My husband loves sweets. But in my opinion, sweets are more difficult to make. Its a tricky thing where even a second or two matters to achieve the right colour, texture, consistency etc. And i made badam halwa when i began cooking. Surprisingly, it turned out excellent and it has been that way from then. I love almonds. No wonder they are called the king of nuts. And i m in love with almonds. Phirni, badam milk, milk shakes, halwa and what not?? Healthy and delicious. That s what almonds are. And badam halwa is the best thing that can come out of a cup of almonds in my opinion. For my husband, Anu presents Badam Halwa.



Prep Time: Under 30 mins
Cook Time: Under 20 mins
Serves: 2 to 3
Source: Adapted from chefinyou.com


What you need?

1 cup blanched almonds (Place the almonds in a bowl. Pour boiling water over it and let sit for 2 mins. Dont let it sit in the water for too long because the almonds become very soft and becomes difficult to peel. Then, transfer to a colander and rinse under cold water. Now wait until you can touch the almonds. Then hold the almonds at the broader end and press. Blanched!!)
1 cup milk (use skimmed milk if you are calorie conscious not that it matters anyway forget the calories i say!! this is so worth it)
1 cup sugar
1/2 cup ghee
1/2 tsp cardomom powder
1/2 tsp saffron threads
A few almonds slivered for garnish

How to make it?

First grind the blanched almonds and the milk together to form a coarse paste. Add milk little by little while grinding because all of that milk at once will not grind the almonds well. You can add all the milk at the end when the paste is almost done.
Now take a non stick pan. Yes, i said non stick because that is sure fire. Pour about half the ghee and heat it up. Next add cardomom. Now add the paste. Cook the paste for 4 mins stirring continously. If you give a break for long, it will burn. Its a very tricky thing to make. Be careful. The mixture will stick to the pan initially.
Next, add the sugar and mix well. Now the mixture will turn a little liquidish. Thanks sugar syrup !
Some people even make sugar syrup and add it to the almond paste. But that doesnt work well for beginners.
Now, cook the mixture for 8 to 10 mins. It starts boiling with little bubbles on the top.
Add this point, add the remaining ghee and saffron strands and mix well.
Keep stirring until you get a lumpy mass formed all together.
That s when it is done. Garnish with the slivered almonds and serve as a dessert or start eating it right away just like we did.

Note: You can add yellow food colour to the halwa.
Also, you can reduce the amount of ghee if you are cal conscious.

Malai Kofta For Lets Cook: Mughalai Series

By 7 Comments

When Radhika announced her lets cook event theme for this month as Mughalai cuisine, she left me drooling by igniting those memories all again. It was my dad who introduced me to malai kofta when i was young. I was a picky and suspicious eater and would never try anything new and that s one of the reasons i amaze my own self when i make something delicious and different in my kitchen. Me thinks, ” Really anusha, how can you be so daring?” Mughalai cuisine is famous because of the extensive fruit and dry fruit usage in their platter. And i say, what a healthy way to eat fruits?? I love some dishes like the Navratna Korma, Zafrani pulao and Kashmiri Pulao. But Malai Kofta is the only dish that stays in my memory and in my taste buds even long after i ve eaten it. What bliss it is to bite into those deep fried koftas dunked in creamy gravy. And it s more bliss to have a Buttery naan with this delicious gravy. I ve been wanting to make it at home and Radhika just provided me with the right excuse. Great timing i say!!.

Prep time: Under 20 mins
Cook Time: Under 40 mins
Serves: 3 


What you need?

For the Koftas:

Potato 1 large boiled
Bread slice the sandwich variety 1
Green peas boiled 1/2 cup
Paneer grated 1/2 cup
Onion 1 medium finely chopped
Coriander powder 1 tsp
Garam masala 1/2 tsp
Green chilli 1 minced finely
Salt as needed
Cilantro 1/4 cup chopped finely
Cashews 1 tbsp broken and fried in ghee
Raisins 1/2 tbsp fried till fluffy in ghee

Oil for deep frying
Maida 1/2 cup and 1/2 cup + 2 tbsp water to make paste for coating

For the Gravy:

Onion 1 large chopped finely
Tomatoes 3 medium chopped finely
Grated ginger 1 tbsp
Garlic cloves 4 grated
Cashews 8 soaked in water overnight or atleast for 3 hours
Poppy seeds 1 tsp
Full fat milk 1 cup
Fresh cream 1/2 cup
6 cloves
Cinammon 1/2 ” piece
Turmeric powder 1/2 tsp
Garam masala 1 tsp
Red chili powder 1/2 tsp
Cumin coriander powder 1 tbsp
Kasuri methi (dried fenugreek leaves) 1 tsp
Salt
Oil and ghee 3 tbsp divided in 2:1 ratio

For garnish:

Cilantro 2 tbsps chopped finely
Cream 2 tbsp

How to make it?

Koftas:

In a large mixing bowl, place the potatoes, grated paneer and the peas.
Remove the crust of the bread and dip it in water. Squeeze completely and add to the mixing bowl.
Add all the spice powder, chillies, salt and coriander.
Now mix all the ingredients together like kneading the dough. Make a large lump.
Now start making small balls out of the lump.
Deep fry them in a kadai after coating them with the maida paste until they turn brown in colour.

Keep them aside. Please resist eating them. They are so yummy i ate the first batch and landed up making a second batch.

Now the gravy:

Grind the cashews and poppy seeds to a fine paste. Keep aside.
Heat 2 tbsp oil ghee mixture in a pan. Add the cloves and cinammon.
Saute for a min. Add the grated ginger and garlic next. Saute till they are light brown.
Now, add the onions and saute till transparent.
Next, toss in the tomatoes and saute till oil separates.
Add all the spice powders, combine well and saute for a min.
Let it cool.
After it cools down, blend the gravy with 1/2 cup milk in a blender to a fine paste.
In a kadai, heat the remaining oil ghee mixture.
Add the blended mixture and saute for a min. Add the remaining milk at this stage.
Next, add the cashew paste and stir well.
Finally, add the cream and combine well.
When small bubbles start appearing on the surface of the gravy, add the kasuri methi and combine well.
Now, go on and drop those lil beauties of koftas gently in the gravy and simmer for 3 to 4 mins.
Be very careful while doing this. Dont break the koftas.
Garnish with cream and cilantro.
Serve hot with rotis or rice or naan.
And i must say, this tasted delicious with the peas pulao that i served.

Note: You can also add cheese to the koftas for a richer kofta.
Some recipe versions suggest frying the koftas in an aebleskiver pan. That also works fine but dont do it without coating them in maida.
This is my entry to Radhika s event Lets Cook Mughalai and Vatsala s Potluck Party

Maa Inji Urugai

By 4 Comments

I dont know how many of them know mango ginger. Its called maainji in tamil. And when i think of mango ginger, i can only remember the earthly aroma and the nice pungent flavour. Wonderful with curd rice or sambhar sadam. I eat it just like that. By the way, it is an aphrodisiac and also an antipyretic apart from the fact that it is an excellent appetiser. When i found it in the markets of baroda, i was on cloud 9. You see, i am addicted. My mom makes this instant pickle. Well, the original recipe is borrowed from a family cook who used to work at my grandparents’.

Recipe For Instant Maa Inji Urugai

( Learn how to make Maa inji urugai, an instant pickle with mango ginger)

Prep Time: Under 15 mins
Cook Time: Nil
Marinating Time: 30 mins
Stays fresh for a week 


What you need?

Mango ginger 100 g
Green chillies 5 chopped finely
Lemon juice 3 tbsp
Salt as needed

For Tempering:

Mustard seeds 1 tsp
Hing a large pinch
Oil 1 tsp

How to make it?

Make up your mind to peel and peel and peel. This needs a considerable amount of peeling so get that peeler of yours and start working. Peel the gingers completely and chop it into tiny pieces.
In a mixing bowl, place the chopped ginger and add the salt,green chillies and lemon juice.
Combine well. Let it sit for 30 mins.
After marination, temper with mustard seeds and hing.
Now go on and indulge yourself with some of that pickle and a bowl of curd rice
This is my entry to Kavi s Event Healthy Cooking Challenge guest hosted by Smitha of My Tasty Curry

Beetroot Thoran Recipe. Vegan.

By 3 Comments

How To Make Beetroot Thoran?

Beetroot thoran is a simple stir fry made with parboiled beets and freshly grated coconut. Vegan.

beetroot thoran

Beetroot thoran or beetroot poriyal as it is called in tamil is a simple stir fry made with beetroot and freshy grated coconut which is then tempered with curry leaves and a few other spices. It is amazing how such a simple dish like this beetroot thoran can take your meal to a totally new height. My love for beets is eternal. Deep vermillion. Thats the colour of beets. I love that colour and i relish the sweetness. My amma makes this beetroot thoran in a different way.I ve adapted her style and incorporated my own to this poriyal. However my husband preferred amma s version. (feels not so good)  The luxury of someone coming in to cook doesnt last forever and mine ended today. As usual, i was engrossed in something else and completely lost track of time. The clock struck 11 and i realised i hadnt started lunch. For days like these, i have a shortcut menu like my neighbour calls it. I make dishes which take less time but i just make sure they taste good the funda being eat less but taste good.  So i chopped up the beets, soaked the tamarind in warm water for the Rasam and started to make the meal. The menu was simple but i love such meals, healthy, yummy and quick. So make some of my beeetroot thoran and let me know.

beetroot thoran

Recipe For Beetroot Thoran

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Beetroot Poriyal A Saturday Quick Fix Lunch Idea

Beetroot Thoran or Beetroot poriyal is a simple stir fry made with beets and freshly grated coconut. This goes well with rice, dal curry or sambar and even rasam
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Accompaniment
Cuisine: South Indian
Servings: 2
Author: Anusha Praveen

Ingredients

  • 2 beetroots peeled and cut into small cubes
  • Grated coconut 2 tbsp
  • 1 medium size onion chopped fine
  • 1/2 inch ginger bit
  • Salt as per taste
  • For tempering:
  • Oil 1 tbsp
  • Urad dal 1 tsp
  • 3 dry chillis
  • Mustard seeds 1/2 tsp
  • Hing a large pinch
  • Curry leaves a sprig

Instructions

  • Grind the coconut and the ginger to a fine powder in a mixer. Keep aside.
  • In a kadai, add enough water and boil the chopped beets. Dont add to much of water or you will lose the taste when you drain the water. It takes about 8 mins for the beets to be done.
  • You may choose to cook the beetroot in the microwave too. Cook on high for 7 mins in the microwave or until fork tender.
  • Drain the extra water and keep aside. You can add this water to tomato soup for a lovely red color.
  • Heat the same kadai up and add the oil. Add all the ingredients for tempering. Next add in the onions and saute them till golden brown. Now add the beets and mix well. Add salt and saute for 2 mins.
  • Now add the coconut mixture to this and combine well. Saute for another 2 to 3 mins.
  • Serve with rice and any sambhar or kootu of your choice but rasam is the best choice

Notes

When my amma makes it, she doesnt add the ginger and onions. But i love the earthly flavour of ginger and the sweet taste of fried onions. You can try it without them too. My husband likes it that way but i personally recommend this version. You can also add some cooked chick peas to this but you ll have to soak them overnight and pressure cook them. I wouldnt advise cooking the beets in the pressure cooker too. You will lose the flavour.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

Kuzhi Paniyaram

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My first memories of eating Kuzhi Paniyaram dates back about 15 years. Somewhere around the time i had acquired a taste for hot spicy food. Until then, i was a chicken when it came to eating spicy food. Yeah, weird that but true too. Then my palate began wanting more of spice without any prelude. From then on. i have hated eating bland food with a passion. I love my food super spicy and enjoy eating the heat so much that the tears from my eyes dont bother me one bit. But, oh wait! this post is not with an intention to scare you. I ve toned down on the spice front in the past few years and i must say, apart from the occasional craving to eat a plate of chili loaded something, i make sure the heat levels from the chilies in my every day cooking is normal. At least normal for an average spice loving human.

Well, coming back to kuzhi paniyaram, these are nothing but savory aebelskivers made with leftover
dosa batter and some veggies. But i dont add veggies here. I love my paniyarams with lots of onions and curry leaves. The first time, i made paniyarams, they turned out to be soft for me. I like them with a crispy outer and soft inside. So, i have made a few changes here and there since then and now, there s a standard combination of things that i add to my paniyaram batter. I must say, i ve been very successful here as my paniyarams are just the way i like them to be these days- crispy outer layer and soft inside. Plus this is a wonderful way to use up all that sour dosa batter that s been lying in the fridge and that no one wants. Do read the notes for some more tips on tweaking the paniyaram and taking it to the next level.

Recipe For Kuzhi Paniyaram
( Learn how to make Masala Kuzhi Paniyaram, savory aebelskivers made with leftover dosa batter and also known as aape or phaddu or paddu)

Prep Time: 20 mins
Cook Time: 20 mins
Yields about 15 paniyarams
Allergy Info: Vegan, Soy free
Course: Breakfast, Brunch, Snack
Cuisine:Indian ( Chettinad)
Serving Suggestions: Onion Tomato Chutney, Chettinad Style Tomato Chutney, Roasted Garlic and Coconut Chutney

Ingredients

Dosa batter 2 cups
Rice flour 2 tbsp
Rava/ Semolina 1.5 tbsp
Corn flour 1 tbsp
Chilly powder 2 tsp
Onion 2 medium chopped finely
Curry leaves a sprig chopped finely
Coriander leaves 3 tbsp chopped finely
Freshly grated ginger 1 tsp

For tempering:

Mustard seeds 1 tsp
Channa dal 1 and half tbsp
Urad dal 1 tsp
Hing 1/2 tsp
Oil 1 tsp

For the paniyarams:

Paniyaram mould
Oil 1 tsp per paniyaram

Note:

1. If you want to make this as a kids treat, add veggies like grated carrots, cabbage and bell peppers to make it colorful. You can even add grated cheese.
2. For an extra crunch , add a few broken cashews fried in oil to the batter and make paniyarams.
3. Skip the semolina and hing for a gluten free version but you wont get very crispy paniyarams then

Directions

In a mixing bowl, combine the batter, corn flour, rava, rice flour and  chili powder and let sit for about 3 mins.
To this add chopped onions, curry leaves and coriander and mix well.
Temper the batter by sauteeing the channa dal, urad dal and mustard seeds with hing and mix the batter again.
Now, place the paniyaram mould on the stove, pour a tsp of oil into each portion. Wait for small bubbles to form in the oil.
Ladle the batter with a small ladle into the mould.
Cook on a medium flame for 3 mins.
Then turn over each paniyaram to the other side using a fork.
Cook on medium flame for another 2 mins.

Serve hot.

Red Bell Pepper Chutney Recipe

By 2 Comments

How To Make Red Bell Pepper Chutney?
Red Bell Pepper Chutney
Red Bell Pepper Chutney is a fabulous addition to any dosa lovers repertoire. This red bell pepper chutney is promising in terms of flavor, color and taste. And it justifies my chutney criteria that anything that i make must have at least one vegetable in it. I am a veggie lover. And i try and incorporate veggies into my food to the maximum amount possible. And those rich vibrant coloured veggies are always a scorer with me. For their rich antioxidant properties. Not only veggies but also berries. I would probably live on those multicoloured bell peppers or slush pink strawberries or even that deep purple cabbage that we get. Cherry tomatoes and cranberries make me drool when it comes to desserts and salads. Bell peppers make me eat a lot of food. So when i was rummaging in my fridge for something to make chutney with, i stumbled upon these red bell peppers that i had picked up the other day. And i remembered that this chutney was doing a lot of rounds in the blogosphere. I dont know if its the authentic recipe but this is just my own attempt. And it tasted delicious with dosa. So give it a shot.
Red Bell Pepper Chutney

Recipe For Red Bell Pepper Chutney

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Red Bell Pepper Chutney

A delectable chutney with red bell peppers and tomatoes that pairs well with idli, dosa, chapati, puri and the likes.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Accomapaniment
Cuisine: Indian- South
Servings: 2
Author: Anusha Praveen

Ingredients

  • Red bell pepper 1 large cubed coarsely
  • Tomatoes 2 medium chopped coarsely
  • Garlic cloves 5
  • Dry red chilies 3 to 4
  • Tamarind paste 1 1/2 tsp
  • Salt as needed
  • Oil 1 tbsp
  • For tempering:
  • Mustard seeds 1 tsp
  • Curry leaves a sprig
  • Hing a large pinch
  • Oil 1 tsp

Instructions

  • Heat oil in kadai. Add the garlic cloves and saute for a min. Add the tomatoes and saute till they are soft
  • Now, add the bell peppers and fry them for 3 to 4 mins. It even tastes great of you char them a little in the edges.
  • Next add the dry red chillies and combine well.
  • Let it cool.
  • Add tamarind paste and salt to this and grind in a mixer to a smooth paste
  • Temper with mustard seeds, curry leaves and hing.
  • Serve with dosa or idly or even parathas.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

Poori Recipe| Indian Flatbread Recipes

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I never could make pooris well. Until a few days ago. Then I think I got the hang of it. One of my aunts remarked when I told her I can’t make poori,” You make so many yummy things. So, don’t say you can’t make poori. Maybe you don’t try enough.” She was right. Only, I tried too much. I used to roll the dough too thin. That didn’t help my pooris rise and fluff. Smart thinking huh!!

Fluffy golden poori served with Ashtami prasad and halwa

Method

In a large mixing bowl, add the flour, sugar and salt and combine well. Now, start kneading the dough by adding water gradually. Dont pour the water all at once.
Add little by little and knead into a firm yet pliable dough.
The water content should be correct. Not too much not too less.
Too much water means you will land up using too much flour for dusting.
Too less water water means you will get hard pooris.
Make equal size balls from the dough and roll it slightly thicker than you would roll out rotis.
Heat oil in a kadai. But the oil must not be smoking hot. If you drop a small piece of the dough, it should quickly rise up to the surface. That is the correct temperature.
Turn down the flame to a medium low and drop the rolled out poori dough.
Fry till it fluffs up and is light brown.
Take out and place in a paper napkin lined colander to drain the excess oil.
Serve hot with mixed vegetable kuruma or any subzi of your choice.

Recipe Notes

If you let the dough rest for a long time, the pooris wont fluff up. It is best to knead the dough fresh and make the pooris.
You can also add 1 tsp of semolina to the flour while kneading for crispier pooris.

Adding sugar is optional but recommended.

For crispier pooris adding a tbsp of hot oil while kneading the dough helps.
 
 

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Poori

Poori is a deep-fried flatbread from India. This tastes heavenly with Kurma or Channa or Potato curry.
Prep Time30 minutes
Cook Time2 minutes
Course: Breads, Main Course, Mains
Cuisine: Indian
Servings: 15 Pooris

Equipment

  • Wok
  • Skimmer

Ingredients

  • 2 c Whole wheat flour
  • 1 tsp Salt
  • 1 tsp Sugar
  • 16 tbsp Water for kneading approximately 3/4 cup +2 tbsp adjust according to your flour
  • 300 ml Oil for deep frying

Instructions

  • In a large mixing bowl, add the flour, sugar and salt and combine well.
  • Now, start kneading the dough by adding water gradually. Dont pour the water all at once.
  • Add little by little and knead into a firm yet pliable dough.
  • The water content should be correct. Not too much not too less.
  • Too much water means you will land up using too much flour for dusting.
  • Too less water water means you will get hard pooris.
  • Make equal size balls from the dough and roll it slightly thicker than you would roll out rotis.
  • Heat oil in a kadai. But the oil must not be smoking hot. If you drop a small piece of the dough, it should quickly rise up to the surface. That is the correct temperature.
  • Turn down the flame to a medium low and drop the rolled out poori dough.
  • Fry till it fluffs up and is light brown.
  • Take out and place in a paper napkin lined colander to drain the excess oil.
  • Serve hot with mixed vegetable kuruma or any subzi of your choice.

Notes

If you let the dough rest for a long time, the pooris wont fluff up. It is best to knead the dough fresh and make the pooris.
You can also add 1 tsp of semolina to the flour while kneading for crispier pooris.
Adding sugar is optional but recommended.
For crispier pooris adding a tbsp of hot oil while kneading the dough helps.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Tried this recipe?Mention @tomatoblues or tag #tomatoblues!
 
 

Mullu Murukku

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This is called mullu murukku because of its shape. One more of those lentil based fried snacks that i cant resist.

Prep Time: Under 15 mins
Cook Time: Under 45 mins
Yields 30 to 40 medium size murukkus

What you need?

Rice flour 4 cups
Dalia flour( split roasted chick pea or pottu kadalai flour) 1 cup
Butter 3 tbsp melted ( no, you cant use ghee, only butter)
Sesame seeds white ones 1 tsp
Cumin seeds 1 tsp
Hing 3/4 tsp
Salt as needed

Oil for frying

How to make it?

Step 1: Sieve the rice flour first.
Step 2: Sieve the chick pea flour next.
Step 3: In a large mixing bowl, combine the flours and all the other ingredients.
Step 4: Knead into a dough that is soft. The dough should not have any cracks.
Step 5:Insert the mullu murukku mould the one that has one small star in it into the murukku press.
Step 6: Fill the press with dough upto 3/4 th of the press.
Step 7: Draw the murukku on a greased ladle just like you will for  thenkuzhal. Heat oil in a kadai. Drop a lil dough into the oil to see if it s hot enough. If it immediately rises to the top, then its in the right temperature.
Step 8: Drop the thenkuzhals with the help of the ladle into the heated up oil. The oil will bubble up noisily.
Step 9: Fry till the isshh noise subsides on a medium flame. Then turn the murukku and fry till light brown.

Transfer to a colander to drain the oil. Store in an air tight container after it becomes completely cool.
Stays fresh for a week

Thenkuzhal Recipe| Diwali Snack Recipes

By 2 Comments

It s not diwali if there is no murukku at home. Its definitely not diwali when there is no thenkuzhal at home for diwali. A total health freak, i prefer munching on murukkus to chips. Because i feel rice and lentils are any day better than potatoes and bananas. It was the first time my hubby and i celebrated diwali in Baroda. Usually, we go to my mom’s or Mil’s but this year we thought, lets celebrate at our place. I made a storm of dishes for diwali.
Almost every variety of murukku known to me. I dint want to leave out the familiar feel of diwali back home. I know everyone makes thenkuzhal this way, but i anyway decided to post on it.


Prep Time: Under 15 mins
Cook Time: Under 45 mins 
Makes 30 medium size thenkuzhals


What you need?

Rice flour 2 cups
Urad dal flour 1/4 cup
Hing 1/2 tsp
Cumin seeds 1 tsp
Butter 3 tbsp melted
Salt as needed.

How to make it?

Step 1: In a large mixing bowl, place all flours and combine well.

Step 2:Add all the other ingredients and knead into a soft dough without any cracks.

Step 3: Insert the thenkuzhal mould into the murukku press and stuff in some dough.

Step 4:Practise drawing swirls of the dough on a greased ladle. Use as many ladles that you have. If you want a thick thenkuzhal, then draw the swirls in a kuzhi karandi. The ladle which is used to ladle sambhar rasam etc.But if you want to have a thenkuzhal that is wide and spread then use a ladle that you use for frying.

Step 5: Heat oil in a kadai. Not smoking hot. Check by dropping a small bit of dough into the oil. If it rises quickly to the top, then it is in the right temperature.

Step 6: Now, drop the thenkuzhals with the help of the ladle into the oil. It will slide easily into the oil but do it carefully as oil tends to splash.

Step 7: The oil becomes bubbly and you have a ishhh noise. Fry on medium flame until the noise subsides.

Step 8:Then turn the murukku and fry till light brown.

Step 9: Transfer to a colander lined with tissue paper. Let all the oil drain completely and let the murukkus cool down completely. Transfer to an air tight container and enjoy snacking on them.

My thenkuzhals were consumed in 2 days, thats what happens when you are deprived of good munchies but it usually keeps fresh for a week.

Note: This is the dry flour method.. I knew a friend of my mom s who used to make it by grinding the rice wet in a grinder. I will try and post that too soon.

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