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Vegetarian Thai Fried Rice With Tofu

By 10 Comments

I suddenly feel so guilty. I mean i ve not shared my love for thai cuisine on this blog. I am a thai food fanatic. I love the cuisine for its incorporation of a wide variety of aldent vegetables and tofu. Silken tofu s a hot favourite with me because of its ability to become a egg substitute. I once ate chocolate mousse made with tofu at a restaurant. Believe me,i ve never liked mousse anywhere else after that gratifying day of eating that sinful mousse. And thai pads are another story altogether. I love munching on those noodles with crunchy peanuts. Mr. P detests it though. He says that thai food is too bland. Duh!! Well, i love thai food. Sticky rice with mango, pad thai and some yummy tom yum soup can make my day a sunny one anytime. There were some beautiful days that i spent in Bangalore. I know i know. I ve talked too much on the city but old habits die hard. So please bear with me. I m sure you are going to love this. I had a friend who was a greater foodie than me. Who was always willing to try out new cuisines and new food. This thai fried rice was one such discovery we made together at a nearby self proclaimed thai restaurant. If you are in a hurry or if you are just back from work and you have to make that dinner, then go on and make this.

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





( Leftover rice works best for this fried rice. If you dont have any at hand, then cook the rice and let it cool. Then use. You can make this into a fancy meal by adding bok choi, cabbage and even a few roasted peanuts. I did try that way and it turned out relish. I used dark soy, the reason for the dark colour of the rice. If you dont have basil leaves in stock, just use cilantro instead. Works great too. And no, you need to have tofu for this. Paneer just wont work. I did try and it was nothing short of a disaster.You can also add scrambled eggs to this rice. Soy sauce has some added salt in it so keep an eye on the salt.)


What you need?

Cooked Rice 1.5 cups
Onions 2 medium sliced thinly
Tomato 1 medium chopped finely
Bell peppers chopped finely 1/2 cup
Spring onion a small bunch chopped finely
Basil leaves 5 to 6
Bok choi 1 chopped finely
Lemon grass 1 tbsp
Soy sauce dark or light 2 tbsp
Tofu firm cubed 1/2 cup
Olive oil 2 tbsp
Salt to taste

Garnish:

Lemon wedges

How to make it?

Heat a kadai with olive oil.
Stir fry the tofu till light brown on both sides. Drain on a kitchen towel.
Now, in the same kadai, add the onions and saute till pink.
Add bell peppers and spring onions next and saute till the peppers wilt a little.
Add tomatoes and saute till oil separates.
Now, add the lemongrass and mix well.
Add the soy sauce next and combine well.
Add the cooked rice, tofu and basil leaves with salt to this mixture and mix gently but firmly.

Serve hot with tomato ketchup and a lemon wedge.

Milk Bundt Cake ~ My 150th Post

By 16 Comments

Let me warn you. This is going to be a ridiculously verbose post. You may even need a tissue or two. So gear up and read on…

There are some things that become a habit. And these habits become a way of life eventually. My blog is one such habit which has now become a way of life for me. When i began writing this blog, little did i know that i d be supported by all those wonderful wonderful people out there who cook and eat just like me. Ok maybe they are a lil unlike but what matters is that we are all foodies. I was never a big foodie. I was a very picky eater who always thought twice before i began eating my greens. I really did not know what my mom went through everytime i made unrealistic demands out of her culinary expertise. But the mother she is, she readily agreed and gave in. Only when i began cooking, i realised that to make food in any form, may it be a 3 course meal or peanut butter jelly sandwich, requires a modicum of patience, lots of love towards the person who is going to eat and some amount of creativity. Above everything, we all require a lil pat on the back when you bake that first cake or manage to make crispy brown dosas or when you proof your yeast right the first time.This blog has been that pat on the back for me. And its 150 posts that i ve written till date. I am going to bore you all for the next 3 mins but hang on and do read. I must thank a few souls who have made this happen so far. Mr. P my husband for enduring my food blogger tantrums on an everyday basis, My mom- the official PR of Tomato Blues and a few friends of Mr. P and myself. Thank you all aplenty. And then, my biggest thanks goes out to my beautiful readers and food blogger friends out here who take their time out to read all the stuff and nonsense that i write here. Thank you all for enduring my rants and raves on everything from my nose to my weekend blues and for believing in my recipes. This bundt cake is for you all for the patience and faith that you have displayed in me.

Prep Time: Under 20 mins
Cook Time: 40 mins
Makes one nice big bundt cake say about 12 inches. 


If someone asked me what s your favourite cake mould. Snap will come the answer, ” bundt mould” There is something so beautiful about making a cake in a bundt mould. I think the mould lends some exoticism to the cake. I dont mind baking anything in a bundt mould. The batter here filled in a small pie crust mould and a bundt mould for me. ( Do you care as long as the cake is yummy??) Feel free to use any mould of your choice. I baked this for 35 mins once and the second time i did 40. In my opinion, 35 works just fine in an OTG. But if using a microwave convection, then try 40. I did the whole thing on electric mixer. If you are going to do it by hand it will take you a lil longer. Creaming the sugar and eggs takes about 5 to 6 mins by hand and combining the flour mixture and the eggs mixture takes about 5 to 6 mins again.You can omit the fruits and bake this into a plain cake as well.





What you need?

All Purpose Flour 1.5 cups
Eggs 3
Castor sugar or powdered sugar 1 cup
Salt a pinch
Butter softened at room temperature 130g or 12 tbsp and a lil more
Baking powder 1 tsp
Milk 1/2 cup
Vanilla extract 1/2 tsp
Cranberries dried 1/4 cup
Currants and raisins 1/4 cup
Flour for dusting

How to make it?

Grease your cake mould and keep aside.
Preheat your oven to 180 c.
In a large mixing bowl, place all the dry ingredients except the sugar and sieve well to combine.
In another bowl, cream the sugar, butter and eggs till light and fluffy. Takes about 5 mins on high speed in an electric mixer.
Then, slowly start adding the flour mixture and combine using the electric mixer on high speed for about 3 mins or until well incorporated.
Dust the raisins, currants and cranberries with flour and drop into the batter.

Transfer to the greased mould and bake for 35 mins or till a skewer inserted comes out clean.
Off this goes to Bake Fest Hosted By Kalyani for Vardhini and Radhika S Lets Cook Sweet Somethings

Fortified Curd Rice~ BM13 Day 7

By 13 Comments

Well it s the last day of the BM. It has been a swell of an experience and heck i managed to cook all the seven days albeit the fact that i did bore Mr. P a lil with my constant prolix accounts of who s doing what. That part of the conversation s never enjoyed or appreciated by anyone until i say the magic words, ” i am going to make dash dash recipe tomorrow” and then i can see that those words almost cast a spell. Wondering why i m using so many fantasy words, well i ve been on a Harry Potter high the last few hours. I m a complete HP addict who knows her spells and curses by heart. Why, if i need to swear, dont be surprised if i say cruciatus under my breath and you hear it by mistake. It s a dog of a habit and its quite hard to overcome. I love HP and every bit of it. Period. Having said that i must tell you that JK s take on british food in Hogwarts will almost make every foodie worth her name drool. So what s the connection between HP and todays recipe? Nothing. Yes you heard me right. I just felt like talking about HP without being interrupted or boohed at and so i just went on… Well i better come back to the recipe. I am a true south indian body, flesh and soul. No changing that. Having said that, i love my yoghurt, rice and pickle. Lets just say, i cook a three course meal and everything but only yoghurt and mind you only yoghurt and nothing else can complete my meal. As a kid, i remember amma packing this for lunch for me during the beginning of summers when we used to slog it off for our finals. It does make you sleepy but who cares as long as it s good old curd rice.Most kids are simply not willing to have curd rice. See its easy to make a kid eat a sandwich why even greens but not curd rice. So its in us to make it a lil interesting for them. This recipe is a lil tweaked to fit into the accepted by kids stamp. Read on.

Prep Time: Under 20 mins

Cook Time: Under 10 mins
 Serves 2

What you need?

Cooked rice cooled and mashed well 1 cup
Fresh curds 3/4 cup
Butter 2 tsp softened and at room temperature
Milk 2 tbsp
Salt to taste

The Veggies and Fruits:

Carrot grated 1/4 cup
Pomegranate seeds 4 tbsp
Green grapes or black grapes a handful
Apple peeled and cubed 4 tbsp
Cucumber grated 3 tbsp
Raisins 2 tbsp
Cashews broken 2 tbsp

The Tempering:

Green chili or curd chili 1 ( optional)
Mustard seeds 1 tsp
Cumin seeds 1 tsp
Curry leaves a sprig
Ghee 3 tsp

The Garnish:

Grated ginger 1 tsp
Cilantro chopped finely 3 tbsp

How to make it?

In a large mixing bowl, place the rice and the curd and mix well.
In another bowl, combine the milk and butter well and add this to the rice.
Now, add all the fruits and veggies and combine well.
Add salt and mix again.
Heat a kadai with ghee and roast the cashews till light brown. Remove.
Now, saute the raisins till they just fluff up and remove.
Add all the tempering ingredients one by one beginning with mustard and add to the rice along with the cashews and raisins.
Mix well.
Garnish with coriander leaves and grated ginger.

Give it a nice mix before packing away for lunch or serving.Go on to the  Blogging Marathon page for the other Blogging Marathoners doing BM#12

Note: You can also add mango ginger instead of the ginger. And if you find raw mangoes, do add them to the rice as they give a nice zing to the dish.

Cauliflower Peas Pulao Recipe

By 12 Comments

How To Make Cauliflower Peas Pulao?
cauliflower peas pulao
Cauliflower Peas Pulao came to my mind naturally when i opted to do this blogging marathon. Why? Because…My affair with cauliflower and peas goes way back. Like when i was 10 years old. I ve been in love with both of them, the curly haired cute head and the vibrant green round lil fella. I ve always liked eating roasted cauliflower florets by the bowls and peas… no asking.They used to disappear into my mouth in the same speed in which my mom shelled them or rather my grandma shelled them. I dont remember my mom shelling peas much. But grandma, yes i do. I can still visualize clucking her tongue in and out shelling peas, cleaning greens and sorting curry leaves in that tiny kitchen of hers. I used to sit next to her and as she admonished me fondly, pop those peas and sometimes peanuts too.. haa.. those were rare treats but yes i loved doing all that… and my affair with the florets and the green fellas has only been growing. All this literally translates to only one thing, Give me something which has cauliflower and peas and you wont hear a single word from me until i lick the plate clean. That s precisely what happened to this cauliflower peas pulao that i made as a part of the BM13. Its day 6 and zoom comes my cauliflower peas pulao for today. This cauliflower and peas pulao makes a good lunch box treat when combined with any raita and a simple salad.
cauliflower peas pulao

Cauliflower Peas Pulao Recipe

cauliflower peas pulao
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Cauliflower Peas Pulao

Caulilfower peas pulao is a flavorsome one pot meal made with cauliflower and green peas and a spice paste. This pulao tastes delicious with some raita and chips
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Mains
Cuisine: Indian
Servings: 2
Author: Anusha Praveen

Ingredients

  • Cauliflower florets 1 cup
  • Shelled green peas 1/2 cup
  • Onions 1 sliced lengthwise thinly
  • Tomatoes 2 chopped very finely
  • Basmati rice or any long grained rice 1 cup soaked in water for 10 mins
  • Cloves 3
  • Cinnamon 1" bit
  • Bay Leaf 1
  • Fresh Curd 1 cup whisked well
  • Water 1 cup
  • Ghee 2 tbsp
  • Salt to taste
  • The Spice Paste:
  • Shallots or pearl onions 6 to 7 or 1 large onion
  • Green chili 1
  • Ginger 1/2" piece
  • Garlic cloves 2 to 3
  • Oil 1 tsp
  • Spice Powders:
  • Garam masala 1 tsp
  • Turmeric powder 1/2 tsp
  • Cilantro leaves 3 tbsp chopped finely for garnish

Instructions

  • Soak the rice in some water for 10 mins, drain and saute in 1/2 tsp of oil in a kadai. Keep aside.
  • Boil water in a large vessel with some salt. Once the water starts bubbling, add the cauliflower and the peas,turn off the stove and keep closed for 10 mins.
  • Now, heat the same kadai used to saute the rice and saute the pearl onions and green chili. Let it cool and grind it to a smooth paste along with ginger and garlic without adding any water. Set aside.
  • The cauliflower must be done by now. Strain using a colander and keep ready/
  • Heat a pressure cooker with some ghee. Add the cloves, bay leaf and cinnamon and saute for 30 secs.
  • Now, add the onions and saute till pink.
  • Next add the ground spice paste and saute on low flame for about 30 to 40 secs.
  • Add the tomatoes next and saute till they are mushy and oil separates.
  • Now, add the garam masala and combine well.
  • Add the cauliflower and peas and combine.
  • Now, mix the curd with 1 cup water and add to the mixture.
  • Gently mix and add the rice and salt to this.
  • Mix again, close and pressure cook for 1 whistle on low flame or alternatively, cook on stove top until done or cook in an electric rice cooker.
  • Garnish with coriander leaves and serve with any raitha.

Notes

You can also use any short grained variety rice for this recipe

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!

See what the other bloggers are doing on this page:  Blogging Marathon page for the other Blogging Marathoners doing BM#12

Spring Onion Peas Rice BM13 Day 5

By 15 Comments

Its day 5 of the BM13.Remember, i was talking so fondly about suma aunty s recipes in my other post. Well this is just one of her recipes but i tweaked it a little. Nevertheless, the flavors were just like the way i prefer. Mellow and yet lovely. This one is a quickie on the stove and the only thing you need to remember is to buy chives or spring onions.

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


What you need?

Spring onions a small bunch chopped finely
Shallots or pearl onions 10 to 12 peeled and chopped
Green peas 1/4 cup
Cooked rice 1 cup
Lemon juice 2 tbsp
Turmeric powder 1/2 tsp
Vaangi bath powder or sambhar powder 1.5 tsp
Oil 2 tbsp
Mustard seeds 1 tsp
Urad dal 1tsp
Dry red chili 1 torn
Curry leaves a sprig
Salt to taste

For Garnish

Cashews roasted in ghee 2 tbsp

How to make it?

Heat a pan with the oil and add mustard seeds. Once it splutters, add the urad dal and dry red chili. Add curry leaves next.
Now, add the shallots and the spring onions and saute till the onions turn a light brown.
Add the turmeric powder and the spice powders. Saute for another 2 mins.
Next add the salt and rice to this mixture and combine well.
Let it cool down a bit.
Then add the lemon juice and mix well.

Garnish with cashews and serve hot with appalams or any raitha. Even stir fries go great with this rice if you are packing it for lunch. See what the other marathoners are cooking up by clicking Blogging Marathon page for the other Blogging Marathoners doing BM#12.


Note: If you dont have shallots, feel free to use regular onions. Either ways, it tastes great!!

Roasted Potato Chutney Rice BM13 Day 4

By 18 Comments

Mmmmm… its a lazy sunday and its day 4 of the BM13. Let me be very honest with you. I ve no intentions to enter the kitchen in even the farthest future today. I have been bitten by that lousy bug called lazy and i need not tell you how much that bite can effect you. Well its bitten me now and no i dint make this today. I made it for lunch yesterday with some yummy bread raitha. Mr.P who detests any kind of lunch box or picnic recipes, gobbled it up in the first shot and then had a second helping too. And then my students came along, nibbled a bit and then oohed and aahed over my rice. By then , i was sure that i had a top dog recipe with me. So that s what is for Day 4 BM13.

 Prep Time: Under 20 mins
 Cook Time: Under 30 mins
 Serves 2

What you need?

For the gravy mixture:

Onion 1
Tomatoes 2
Green chillies 1 to 2 depending on the heat you like

The Spice Powders:

Turmeric powder 1/2tsp
Garam Masala Powder 1/2 tsp
Coriander Cumin powder 1/2 tsp

For The Rice:

Cooked Rice 1 cup cooled and grains separated.
Baby Potatoes 150 g or 10 no.s boiled, peeled and halved.
Fresh curd 1 tbsp
Ghee 1 tsp
Salt to taste

For The Tempering:

Mustard seeds 1 tsp
Urad dal 1 tsp
Cumin seeds 1/2 tsp
Dry long red chilli
Oil 2 tbsp

For The Garnish:

Cilantro leaves chopped finely 2 tbsp
Mint leaves 2 to 3

How to make it?

Preheat the oven to 180 deg. Line a baking tray with foil, spray with oil and place the potatoes on it. Roast for 20 mins until they are light brown.
In the meanwhile, grind together tomatoes, onion and green chilli to a fine paste without adding water.
Heat a pan with oil. Add all the ingredients for tempering starting with mustard seeds.
Now, add the ground paste and saute well. Fry till the oil separates from the gravy. Takes about 5 to 7 mins.
Now, add the spice powders and combine well. Add the curd and mix well and cook on low flame for 30 secs. Keep aside.
Once the potatoes are done, add them to the gravy and saute for a min on low flame.
Add the rice, salt and ghee to the potato mixture and combine well.
Garnish with cilantro leaves and mint leaves.

Serve hot with any raitha or pack it away with some flavourful gobi potato curry.

Note: Instead of roasting the potatoes in the oven, you can also deep fry it. I just stuck to the healthier version.
You can boil the potatoes previous night and store in the fridge.
I added the curd which gave me a nice creamy texture to the rice. You can also add cheese to this rice. Say about 2 tbsp grated for 1 cup of rice and the kids will surely love it.
You have to plan a lil for this recipe but believe me its truly worth all that planning. Have a look at the other marathoners by clicking here.
Blogging Marathon page for the other Blogging Marathoners doing BM#12
If you want to know more on the marathon, then join us here

Cabbage Rice BM13 Day 2

By 12 Comments

Hola!! Its day 2 and guess what? Yesterday was thursday and Mr. P fasts. So no cooking. What did i do? Well its a long story. I was talking to my mom over the phone. Knowing if its a thursday then i dont cook nor do i eat much, promptly came the response from the other end, ” Gudiya you cook something for yourself. You have to eat rice atleast once a day” Well that is the mantra i ve been hearing ever since i was 4 years old. I dont like it my mother knows it but still she insists cos she has always felt that i m terribly in need of some adipose and that comes only from rice for her. Not roti, not subzi, not dal, well.. not even pizza but only rice. Ok so i got subjected to this so old mantra of my mom and well… as she fired away at my eating habits, she did plant an idea in my head. Gudiya, make cabbage rice with ghee and cashews. My, my… there she caught me. If there s something that i cant resist it s hot rice, ghee and some salt with some paruppu podi. Weird na for a person who calls herself a food maniac. But in my opinion, there s nothing in the world to beat that heavenly combination of hot rice and ghee. So thanks to mom for planting this evil scheme in my head and i went right ahead and made it just like the way my mom wanted me to !!

Prep Time: Under 20 mins if the rice is ready
Cook Time: Under 20 mins
Serves 2 to 3


What you need?

Cooked rice 1 and 1/2 cups cooled and separate.
Cabbage 3/4 cup shredded
Onion 1 chopped finely
Curry leaves a sprig
Salt to taste

For The Spice Paste:

Roasted gram 2 tbsp
Coconut grated 3 tbsp
Green chili 1 ( cos its a kid friendly dish but go ahead and increase the heat if you are making it for adults)
Cilantro chopped finely 2 tbsp
Ginger 1/2″ bit

For The Tempering:

Mustard seeds 1 tsp
Cumin seeds 1/2 tsp
Urad dal 1 tsp
Cashews broken 2 tbsp
Ghee 2 tbsp

For the Garnish:

Cilantro chopped finely 2 tbsp

How to make it?

Grind all the ingredients for the spice paste with very little water to a smooth consistency and keep aside.
Heat a pan with the ghee. Add the ingredients for tempering one by one beginning with the mustard. Add the cashews in the end.
Once the cashews are a very light brown, add the curry leaves and the onions. Saute till the onions become pink.
At this stage, add the cabbage and saute till the raw smell of cabbage goes away and they shrivel up a little.
Now, add the ground paste and combine well. Cook till aromatic. Takes about 3 to 4 mins. Do this on a low flame as the paste sticks to the vessel quickly.
Once done, add the rice and salt and combine well. Wait until the rice heats up a little but again have an eye on the flame.

Finally, garnish with cilantro and serve with tomato ketchup. No dont make faces. You have to believe me on this one. It tastes amazing with ketchup.

P.S If you are wondering about the rose in the pic, that was given by Mr. P dearest for the Valentines.

P.P.S See the notes section on my previous post of  Red Bell Pepper Rice for some tweaks about any lunchbox recipes.

And check out what my co blog marathoners are doing here.
Blogging Marathon page for the other Blogging Marathoners doing BM#12

Red Bell Pepper Rice BM13 Day 1

By 15 Comments

It s simply wonderful to post everyday of the week. Sundays dont count huh….. Be it just out of  passion towards cooking or be it a blogathon by Valli. It s absolute fun to cook up on one theme and post for a week. Sundays count here Phew!! Anyway i picked Healthy Lunch Box Recipes for Kids- Rice dishes for BM13. Hmmm…been thinking and planning ahead for this BM. And here s my first recipe. Red Bell Pepper Rice with cilantro raitha. Raitha recipe next week sometime and for now some of that tongue ticklish rice.

Prep Time: Under 30 mins
Cook Time: Under 20 mins
Serves 2 

What you need?
For the rice:
Cooked rice 1 and 1/2 cups
Red bell pepper 1 chopped finely
Fresh grated coconut 2 tbsp
Lemon 1
Salt to taste 
For the spice powder:
Channa dal 1 tbsp
Urad dal 1 tbsp
Dry red chilies 2 to3 depending on the heat you like
Coriander seeds 1 tbsp
Oil 1/2 tsp
For the tempering:
Oil 1 to 2 tbsp
Mustard seeds 1 tsp
Curry leaves a sprig
Peanuts roasted 2 to 3 tbsp

Dry red chili 1 
How to make it?
First in a kadai roast all the ingredients under the spice powder list with a 1/2 tsp oil until the dals turn light brown and aromatic. Let it cool and grind to a fine powder. Keep aside.
Heat the same kadai and add 2 tbsp oil. First add the peanuts and roast them till they are brown. Make sure you dont overdo this cos they tend to burn quick plus do this on low flame only after the oil has heated up well. Remove the peanuts and drain on a kitchen towel.
Now in the same kadai with the same oil, add the ingredients for tempering one by one beginning with mustard seeds.
Once this is done, add the turmeric powder and bell pepper and saute till they wither lightly. Like you know they ll shrivel up nicely. 
At this stage, add the spice powder and salt and combine well.
Add rice next and mix well. Make sure that the rice is evenly mixed with the bell pepper mixture.
Add the peanuts and grated coconut and mix well.
Let it become a lil warm. And then squeeze the juice of 1 lemon and mix well.
Serve hot with any raitha of your choice or if you are packing it off for your kids lunch, send along some appalams or vadagams to enjoy with this rice.
Note: Make sure you add the lemon juice only in the end when the rice is warm. If you add in while the rice is hot, then it may turn bitter. 
You can also use yellow bell peppers and green bell peppers for this. Why, you can even try a combination of all the three for a colourful delight. You can make this whole thing in ghee and add cashews for garnish too. Dont fry the coconut. Just keep it fresh and you get an awesome dish!!
Alternatively, you can convert this whole thing in to a one pot meal by frying all the ingredients first and then adding rice along with required quantity of water and then pressure cooking for 2 to 3 whistles. Just make sure you dont add too much water because the rice grains have to be separate for this rice.
Ok i got one more note and then i m done. If you want your rice grains to be separate then, saute them for a minute before you add the water and then proceed as usual.
Phew… quite a lengthy post note huh??
If you want to know where the others are running along with me, then check out this link. 
Blogging Marathon page for the other Blogging Marathoners doing BM#12

Rajasthani Kadhoo Aloo Recipe

By 6 Comments

How To Make Rajasthani Kadhoo Aloo , A No Onion No Garlic Recipe?
rajasthani kadhoo aloo
RajasthaniKadhoo Aloo is a simple yogurt based gravy that uses pumpkin and potatoes. It is a mild yetflavorsome combination to all kinds of  flatbreads, the brownie point being that it is a no onion no garlic recipe. Ifi am making rotis for lunch, then rest assuredi will be at sixes and sevens in the kitchen.The question of what to makealongside the roti always remains a bully of a situation. Makingpaneer based side dishes and mixed vegetable sides on a regular are just so not my cup of tea. I detest the soaking and grinding involved in making amakhani or butter masala. Its ok once in a while but when you are almost on a whirl wind and you want to eat something more that beans, carrots, peas andpaneer, theni think one must start ferreting out for new dishes. On one such crazy rummaging for a new dish on the table,i discovered this  rajasthani  kadhooaloo. Believe me the flavours are simply wonderful and if you are a person who hates that big fat red pumpkin then you will not after you eat this.Serve thisrajasthanikadhooaloo with rotis orphulkas or plainparathas or even stuffedparathas  of your choice.

Sending this rajasthani kadhoo aloo to This Months Potato Mania and Hot and Spicy

rajasthani kadhoo aloo

Rajasthani Kadhoo Aloo Recipe

rajasthani kadhoo aloo
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Rajasthani Kadhoo

Rajasthani Kadhoo Aloo is a simple but flavorsome side dish that can be served along side flatbreads. It is a no onion no garlic recipe that uses yogurt.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Accompaniment
Cuisine: North Indian
Servings: 2
Author: Anusha Praveen

Ingredients

  • Red pumpkin 1/4 kg cut into cubes
  • Potato 1 large peeled and cubes
  • Tomato 1 chopped finely
  • Cloves 2
  • Cinnamon 1/2"
  • Bay leaf 1
  • Cardamom 1
  • Sugar 1/2 tsp
  • Salt to taste
  • Curd 2 tbsp
  • Oil or ghee 2 to 3 tbsp
  • Spice powders:
  • Chili powder 1tsp
  • Cumin coriander seeds powder 2 tsp
  • Turmeric powder 1/2 tsp
  • Hing 1/4 tsp
  • Tempering:
  • Kalonji or nigella seeds 1/2 tsp
  • Mustard seeds 1 tsp
  • Fenugreek seeds 1/4 tsp
  • Garnish:
  • Cilantro chopped finely 2 tbsp
  • Lemon wedges to serve

Instructions

  • Heat a kadai with oil or ghee. Add mustard seeds, nigella seeds, fenugreek seeds,cinnamon, cloves, cardamom and bay leaves and saute for 30 secs or until mustard splutters.
  • Add the curd and saute for about a minute.
  • Add the tomatoes and saute till oil leaves the sides.
  • Next, add all the spice powders, combine and saute for 30 secs.
  • Now, toss in the potatoes and pumpkins and give it a nice toss to ensure that its mixed well with the curd mixture.
  • Cook closed till vegetables are tender and cooked but take care not to make them mushy. Takes about 12 to 15 mins.
  • Add salt and sugar once done and combine well.
  • Now, garnish with cilantro and squeeze a lemon wedge just before serving

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!

Masala Buns Recipe

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Making your own bread at home is probably the most rewarding experience for a person who loves cooking. The butterflies that flutter in the stomach while you wait to see if the yeast proofs right can never be compared to any other kind of butterflies in the stomach episodes. Its taken me 7 times to proof my yeast right. Yes you read right 7 times!!If you are going to ask me why go to all that trouble then that s one more reason for you to try your habd at bread making. It was simply beautiful to see the dough rise up and rise once more before i shaped it and baked it to cute little buns. This is my first yeast based recipe and i m soon gonna write a post on this finicky little friend i ve made in the recent past. Thinking who?? the yeast fella of course 🙂

Recipe For Masala Buns
( Learn how to make easy no knead masala buns)
Prep Time: 20 mins for prepping the dough
                   45 mins for the first raise
                   30 mins for the second raise
Cooking Time: Under 20 mins
Yields 12 small buns
 
 
What you need?

All purpose flour 2 and 1/4 cups
Fresh Yoghurt 4 tbsp
Garlic pods 6 minced finely
Active dry yeast 2 and 1/4 tsp
Salt 3/4 tsp
Sugar powdered 1 tbsp
Olive oil 2 tbsp
Onions 1 large chopped finely
Green chilies 2 minced finely
Fresh Cilantro 3 tbsp chopped finely
Luke warm water 1 cup
Chili flakes 1 tsp for the batter and some for topping ( see variations for other ideas)
Sesame seeds for topping

How to make it?

In a bowl, place the yeast and sugar and combine well with the warm water. Keep covered for 10 mins until frothy on the top. Keep in a warm place and rest assured it will work like a charm!!
Now, in a large mixing bowl ( a bowl in which you can easily find out if the dough has doubled. Avoid using spherical bowls and try and use a cylindrical bowl for easy measurements of the rise), place all the dry ingredients and combine using a hand whisk until well incorporated.
At this stage, make a well in the centre of the flour mixture and add the yoghurt, oil and the yeast mixture in this order.
Start mixing the dough with a wooden ladle until well incorporated and without lumps.
You will have a very stick mixture by this time.
If the weather is cold, then preheat your oven at 180 degrees for 5 mins. If the weather is hot or warm you can leave it covered in a warm place. The oven method can be used in all weather conditions.
Then leave the dough inside but remember to switch off the oven.
Takes 45 mins for the first rise. 
In the meanwhile, grease your muffin pans with butter generously and keep aside.
After the dough has doubled, take it out and give it a nice stir.

It will come back to its almost original quantity level.
Once you have stirred the dough well, grease your hands with oil cos you will have very sticky dough even at this point. Good things in life take a lil mess you see
Now fill the muffin pans halfway and allow it to raise the second time. Once the dough rises, top up the dough with chili flakes and sesame seeds.
Once the dough has risen and doubled in the muffin pans ( takes about 30 mins again), preheat your oven at 205 degrees.
Bake the buns for 12 to 14 mins until the top has a golden brown crust.
Once done, remove and let cool on a cooling rack.
Then slowly tap them out on a clean dry kitchen counter.

There you go you have those mini beauties with you!!
An afternoon well spent dont you agree??
You can have it with chili garlic sauce or even eat with a hot bowl of soup like we did.

Variations: You can add a few cheese shreds along with some mixed herbs for a more exotic flavour. You can use mozarella or gouda cheese for a lovely texture and flavour!!

This is from that leftover batter that i had and i ve made the cheesy version with this. I devoured it whole and also regretted the fact that it dint last forever.

Now, this goes off to Bake Fest Guest Hosted By Me for Vardhini ,
Yeast Spotting

Note: You dont get a very nice brown colour in the buns so dont try and overbake them.
If you are using a 6 muffin pan then you will have some batter left. You can either bake them the second time, or make them into cheesy buns like i did or store them in the fridge and bake later.
I had to pry my buns out a lil with a fork cos i hadnt greased my pan well. So be very generous while you grease.
The buns last well for about 2 days.

Punjabi Kadhi Pakodi Recipe| Side Dish For Rotis

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A very close cousin of the south indian mor kuzhambu, i love this tangy and creamy stew for its rich flavours and the chickpea flour dumplings. The moment someone says i am making kadhi pakodi at home, i have this shameless me popping out and saying ” Oh! How wonderful Can you send some over??” I dont make it at home often but whenever i do, we have a ball at home. We love dunking stuffed parathas into the stew and then lick our fingers. By now, i m sure you all would have understood my obsession for licking. I made this for lunch yesterday and we ate with the layered sesame parathas that i made alongside it. Mr. P however ate it with a lot of rice. He has a weird way of eating. Crumbling the pakodis along with the rice, mix the kadhi well and then start gobbling. Hmmm thats his way of eating and i ll tell you something … even i like that way!! Now i know there are many raised eyebrows.

Recipe For Punjabi Kadhi Pakodi
( Learn how to make Punjabi Kadhi Pakodi- Gram flour fritters dunked in tangy yogurt stew)
Prep Time: Under 20 mins
Cook Time: Under 30 mins
Source: Tarla Dalal
Serves 2 to 3
Allergy Info: Soy free, Nut free, Vegetarian
Course: Accompaniment
Cuisine: Indian ( Punjabi)
Serving Suggestions: Palak Kichdi, Gujrati Moong Dal Kichdi

Ingredients

For The Pakodis

Besan or chickpea flour 1 cup
Green chillies 2 minced finely 
Cumin seeds 1 tsp
Coriander cut finely 2 tbsp
Salt to taste
Oil for deep frying
For the Kadhi:
Sour buttermilk 2 and 1/2 cups
Besan 1 tbsp mixed into a smooth paste with a lil water
Turmeric powder 1/2 tsp
Salt to taste
For the Tempering 
Oil 2 tbsp
Chili powder 1/2 tsp
Grated ginger 1/2 tsp
Cloves 2
Cinnamon 1/2″ piece
Curry leaves a sprig
Hing a large pinch 
Mustard seeds 1 tsp
Coriander seeds 1/2 tsp
Cumin seeds 1/2 tsp 
Fenugreek seeds 1/2 tsp
Directions
In a mixing bowl combine all the ingredients for the pakodi and make a thick batter.
Check for seasoning and heat the oil.
Drop spoonfuls of batter once the oil is hot and fry them on medium flame till they are golden brown.
Drain on a kitchen towel and keep aside.
Mix the besan paste with the sour buttermilk and combine well.
Now, add the turmeric powder and salt and bring to a boil.
Now drop the pakodis into the kadhi and simmer for 2 mins on low flame.
Temper with all the ingredients mentioned under “for tempering” in the ingredient list and serve hot with parathas or phulkas or kichdi.

Off this goes to Hot and Spicy Treats , Comfort Food, Valentines Fest Served With Love and SYF &HWS Coriander Seeds

Layered Sesame Paratha Recipe| Flatbread Recipes

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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

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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

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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

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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

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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!

Zucchini Koki

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Koki is a traditional sindhi flatbread that is usually made with wheat flour and veggies.It s one such dish that can be eaten as breakfast, lunch or dinner. I however, tweaked the traditional recipe and made it at home. And it was such a winner.

I ve been meaning to make something out of zucchini for quite sometime now because i m very fond of the vegetable. It makes an excellent stuffing for sandwiches and quesadillas or so i have discovered but because of sheer laziness, i made kokis with zucchini. Find out how.
Prep Time: Under 20 mins
Cook Time: Under 10 mins
Source: Loosely adapted from Tarla Dalal s Parathas
Yields 6 kokis
 
What you need?
Whole wheat flour 1 and 1/2 cups
Tomato 1 medium size chopped finely
Onion 1 small chopped finely
Zucchini  peeled and grated 1/2 cup
Cumin seeds dry roasted and powdered 1 tsp
Cilantro chopped finely 3 tbsp
Salt 3/4 tsp
Water for kneading
Oil for cooking the parathas
Flour for dusting
How to make it?
In a large mixing bowl, place the wheat flour, cumin powder and salt  and combine well.
Next, add the veggies and combine well.
Now, start kneading the dough by adding water little by little lets say by the tbsp.
This is because zucchini and tomato have some water content already so if you add more water then you wont be able to bind the dough into a pliable solid mass.
Knead the dough until you get a solid mass that can be rolled out into parathas.
Divide the dough into six equal balls and roll out each ball into round discs.
Dust them with flour generously while rolling and roll them a little thick.
Heat a tawa and place one round on the tawa.
Drizzle oil on the sides and make holes on the surface of the koki with a fork as you cook.
Cook on both sides until golden brown.
Serve hot with a dollop of butter, pickle and curd.
Note: If you dont have zucchini, then you can even use cucumber but make sure you keep an eye on the water cos cucumber is more watery.
This goes to Cooking For Kids- Zucchini by Kalyani and SYF&HWS Cumin Seeds by Anu
 

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  

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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

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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

By 7 Comments

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

Cabbage Fritters For Blog Hop Version 2

By 12 Comments

I cant believe time has flown by so quickly. Its 6 months since i started blogging and i ve met some wonderful gourmets across the globe thru blogging and Radhika s Blog Hop. We ve had a wonderful hop in the first version and now we are in the second. This week i ve been paired with Archana of the Mad Scientist s Kitchen. Hopping through her blog was a complete hoopla for me. Some unique recipes find a place in her blog. Her Kokum Sherbet and Pumpkin Salad caught my attention. Bookmarked them. I picked the Cabbage Fritters for the blog hop and oh my !!! What a sensation it was. We loved every bit of it. Thanks to Archana. I ve tweaked the recipe a little to suit our taste but the idea of using cabbage itself is very novel.

Prep Time: Under 30 mins
Cook Time: Under 20 mins
Source: Archana of the Mad Scientist s Kitchen. 
Serves 2


What you need?

Cabbage chopped thinly and long 1and 1/2 cups

For the coating:

Besan 6 tbsp
Rice flour 2 tsp
Red chilli powder 1 tsp

I couldnt resist them at all!!

Jeera powder 1/2 tsp
Dhania powder 1/2 tsp
Turmeric powder 1/2 tsp
Water 1/2 cup
Oil 1 tsp
Salt to taste

Oil for deep frying

How to make it?

In a large mixing bowl, place all the dry ingredients together and combine well.
Add the cabbage to this and combine again.
Let it rest for about 20 mins. Archana recommends resting it for an hour at least. But i dint have the patience.
After 20 mins, add water to the mixture gradually and start binding.
The batter must be a little water than the usual chapathi dough. It should not be runny. Check for seasoning at this stage and adjust accordingly.
Now heat oil in a wok. Make sure the oil is not smoking hot. Heat up the oil just like you would for making Pooris.
Now , drop the coated cabbage in the oil in little lumps. Fry them till golden brown by turning every now and then on a low medium flame.
Enjoy with a cuppa hot tea and a magazine. Trust me, it was sheer bliss.

Note: I dint use the cooked dal Archana used. I was not very confident about that .
And they turn soft after they cool down. They taste best when fried just before eating and eaten hot.

And this goes to Blog Hop Wednesdays version 2, New Year New Dish

Vegan Chocolate Fruit Cake

By 6 Comments

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

By 1 Comment

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

By 3 Comments

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.

Aloo Paneer Stuffed Paratha

By 4 Comments

Come winter and there s no better comfort food than some parathas with a dollop of butter and a bowl full of raitha. The palette becomes yummier when you add a pickled lemon alongside to it. When Vardhini announced that she s guest hosting Vatsala s LGSS Stuffed Parathas event, i was as excited . Parathas are something that i love anytime anywhere. And P ( read as my husband) is crazy about aloo paratha. I just wanted to make it a lil differently and Vardhini s announcement was the perfect excuse.

Prep Time: Under 20 mins
Cook Time: Under 10 mins
Yields 10 parathas

What you need?
For The Covering:
Whole wheat flour 2 cups
Ghee 1 tbsp
Salt 2 tsp
Ajwain or carom seeds 1/2 tsp
Water to knead the dough
For The Stuffing:
Potatoes 2 medium size boiled and peeled.
Paneer 1 cup 
Cumin powder 1/2 tsp
Red chilly powder 1/2 tsp
Coriander seeds powder 1/2 tsp
Salt to taste
Cilantro chopped finely 2 tbsp
To Make The Parathas:
Oil for toasting on the tawa
How to make it?
In a large mixing bowl, place all the dry ingredients. Combine well. 
Next add the ghee and water and start kneading the dough. Add water by the tbsp and knead for about 5 mins. Keep aside.
Now, the stuffing.
In another mixing bowl, place the potatoes and paneer.
Add all the spice powders and salt. Add cilantro too.
Now start mashing the potatoes, paneer and the other ingredients until you get a dough like lump.
Now, divide the mixture into 10 equal parts and make small balls.
Lets get to making the parathas now.
Divide the dough into 10 equal parts and make balls.
Dust a clean dry and flat surface with flour. Place a ball of dough on the surface.
Flatten it a little with your hands and start rolling into a round. 
Roll it into a thick round and place a ball of the stuffing in the middle.
Next bring together the sides of the dough like how you would do for a string purse or a bundle.
Flatten the stuffed dough again gently into a round and dust with flour.
Now, start rolling out into parathas taking care not to roll applying too much pressure.
Heat a tawa. Place the parathas.
Drizzle oil on the sides and cook till brown spots appear on both sides. 
Serve hot with any raitha or pickle
Off this goes to LGSS Stuffed Parathas event 

Onion Tomato Gravy For Biriyani And Pulao

By 5 Comments

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

By 8 Comments

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.

Aloo Capsicum Pulao

By 2 Comments

We celebrated our engagement anniversary recently on dec 6 th. Yes you heard me right. Engagement anniversary. We both believe in celebrating this day specially. This day is the day which made us and our families come together for a lifetime of bonding in an official sense. So we both celebrate this day just like our wedding anniversary. Hubby dint come home for lunch. So made a toothsome dinner for him. Aloo capsicum pulao and mint raitha. Recently i went on a Malliga Badrinath Book shopping spree and got this recipe from her 100 rice recipes. Each one of the recipes is a breeze to make so buy the book if you come across it.

If you all are wondering what orchids are doing in the pic, those are the orchids my hubby bought me that day.
Enough of my blah blah….

Prep Time: Under 20 mins
Cook Time: Under 20 mins
Source: Adapted from Mrs. Malliga Badrinath s 100 Rice Recipes
Serves 2


What you need?

Basmathi rice 1 cup soaked in 1 cup water for 15 mins
Potatoes 2 medium peeled and cubed 
Capsicum 1 large cubed
Onions 2 medium sliced thinly or chopped finely
Ghee 1 and 1/2 tbsp
Garam masala 1/4 tsp
Tomato Puree 1 cup or 2 medium size tomatoes pureed
Salt to taste

To grind into a paste without water:

Shallots 5
Coconut 3 tbsp
Bengal gram roasted 1 tbsp
Dry red chillies 4
Coriander seeds 1 tsp
Tomato 1 medium size
Garlic cloves 2

For Garnish:

Cilantro or mint leaves a few

How to make it?

Grind the ingredients to be ground to a fine paste and keep aside.
Heat a pressure pan with ghee. Add onions and saute till pink.
Add potatoes next. Saute for 3 to 4 mins.
Add capsicums next and saute for 2 to 3 mins or until cooked but firm.
Now, add the ground paste and saute for 3 to 4 mins or until the raw smell from the shallots goes off.
Next add the tomato puree and let it simmer for 4 to 5 mins.
At this stage add the rice along with the water and salt.Combine well.
Pressure cook for 2 whistles.
Garnish with mint leaves or cilantro and serve hot with any raitha of your choice.


Palak Pulao

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Hello!! I am spinach speaking. Is there anyone out there who likes me?? No reply. Long stony silence. Hello!!! Is anyone there?? I am really good and full of goodness. Someone please wake up and realise that i am full of nutrients. That s what spinach and any variety of greens will tell if they had a voice of their own. Rich in vitamin C and teeming with anti oxidants they are a wonderful source of healthy food. But alas! From infant to old, no one likes this veggie and will eat it only if its pushed down the throat. So its basically upto us wives, mothers and grandmas to whip up some yummy versions of this veggie. After all who wants to miss out on the goodness?? I was tired of palak dal, palak paneer and palak fry. So i wanted to try something new and innovative. And then palak pulao was born. During those good old college days when i used to go mall roaming, we used to eat in those food courts that were there. My all time favourite was palak rice with raitha. But there was one thing that i did not like about it. It was watery and mushy. I always wished that it was not too runny but a little dry and hence palak pulao.



Prep Time: Under 10 mins
Cook Time: Under 20 mins
Source: Inspiration from the food courts of malls in Bangalore and my imagination
Serves: 2

What you need?
A medium size bunch of spinach greens ( i love it when they are fresh and green … Its ok if they are muddy we can always wash them )
Basmati rice 1 cup soaked in 2 and quarter cups of water for 30 mins.(You can saute the rice in ghee until aromatic before soaking them for that extra flavour)
1 big onion thinly chopped into half slices
Ginger 1 inch piece
2 cloves of garlic
1 clove
1 cinnamon
1tsp cumin seeds
1 bay leaf
4 green chillies
Ghee and oil mixed equally measuring 11/2 tbsp

How do you make it?
The spinach usually is a work package. It involves a lot of cleaning and cutting. So clean those greens in fresh water. Give them a generous bath I say!! dont scrimp on the water. Trust me they love it. Then remove the stalks and keep aside the leaves.
In a kadai, heat up a tsp of the oil and ghee mix and saute the spinach and green chillies for 2 mins.Dont slit the chillies. Just toss them in whole and saute them. Let it cool and grind it to a smooth paste along with the ginger and garlic.
Then in the same kadai in which the spinach got sauteed, heat the remaining oil . Then add the cumin seeds and wait for them to splutter. Once they splutter, add the bay leaf, cinnamon and clove.
Then add the onions and saute them till they are pink and transparent.
Now add the rice to the onions along with the water. Mix in the spinach paste and add salt as desired.
Make sure you dont add the spinach paste before the rice is added. The colour changes if you do so.
Cook till the rice is done or transfer the rice mixture into an electric rice cooker and cook.
Garnish with cashews or a tomato cut nicely. Serve with raitha. You can even add chunks of fresh paneer but i did not.

This goes to the HLI Spinach event guest hosted by Monika for Kalyani
HLI Spinach Nov 2011

Seppankizhangu Mor Kuzhambu

By 3 Comments

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

By 3 Comments

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

By 2 Comments

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.

Methi Rice

By 4 Comments

There are some days when you feel threatened to go to the kitchen. Its like you dont want to heat that wok but still you have to do it. Well, thats how i felt when i got back from home and thats cos i had been living out of a suitcase for over a week. And the rain back home only dampened my mood. When i got back, there was only a cranky version of me who dint want to do anything other than sleep and watch tom and jerry. Yes! i still do and roll on the flour with laughter at Tom s vain attempts and Jerry s beguile ways. On one such day, i decided i ll just make a simple lunch. I had a bunch of methi ready to be used in my fridge and so methi rice.

Prep Time: Under 10 mins
Cook Time : Under 20 mins
Source: Sulochana Dhodamma. Yeah!! Only she comes up with such recipes. I used to scorn at them when i was a kid but landed up making it . Serves me right!!
Serves 2


What you need?

Methi leaves or fenugreek leaves chopped finely 1 1/4 cups
Onion 1 large chopped finely
Dry chillies 2
Cooked Rice 2 cups
Vaangi bath powder

For Tempering:

Oil 1 tbsp
Ghee 1 tbsp
Mustard seeds 1 tsp
Urad dal 1 tsp
Turmeric powder a pinch

For Garnish:

Cashews fried golden brown in ghee 8 to 10

How to make it?

Cook the rice if you have not yet. Set aside.
Heat a kadai with oil and ghee. Add mustard seeds. Once they splutter, add the urad dal and dry chillies.
Add hing and turmeric powder.
Next, add the onions and fry till they are pink and transparent.
Now, add the methi leaves and saute them till they shrivel up. takes 2 mins.
Now, add the vangi bath powder and combine well.
Add salt and the rice and mix well with the methi mixture.
Garnish with cashews and serve with any raitha. We had it with raddish raitha.