Peanut Chutney

Easy Peanut chutney."Chutney" is a sauce popular in India which is usually used as side dish with Indian main dish such as dosai or even rotti . There are many variations of chutneys available. This time I have given a simple peanut chutney recipe. This is an very easy one and I very often make it at home. For my other chutney recipes click here.

Preparation Time: 10 minutes
Cooking Time: 5 minutes
Serves - 2 to 3 people

INGREDIENTS:

Roasted Peanuts - 3/4 cup
Dessicated coconut powder - 2 table spoon(optional)
Green chilli -1 no
Dray red chilli - 2 no
Tamarind - small gooseberry sized
Ginger - 1/2 inch sized
Salt - As required

SEASONING:
Oil - 1 teaspoon
Mustard - 1 teaspoon
Urad dal - 1 teaspoon
Asafoetida powder - as required

METHOD:

1. Soak coconut powder in water for 15 minutes. Dry roast peanuts in a pan till they change colour. Prepare all ingredients.

2. In a mixer, first grind peanuts,ginger,tamarind and chillies. Then to that add the soaked coconut powder along with water. Grind them all to a smooth paste by adding required water. Your chutney is ready. Next is seasoning part.

3. In a separate pan, add some oil. Add mustard and once it splutters, add urad dal and pour this on the chutney . Sprinkle some asafoetida powder.

4. Serve with dosai /idly / rotti .

NOTES:

1. Coconut powder is purely optional. You can avoid it if you dont want.

2. If you dont like adding tamarind, instead of tamarind, in the end you can add few drops of lime juice for tanginess.

3. If you are prone to get heart burns due to peanuts, add a pinch of jaggery when you grind. It greatly reduces heart burns caused due to peanuts.

cauliflower kurma

Easy cauliflower curry that goes well as side dish with rice or rotti !

Preparation Time: 15 minutes
Cooking Time : 20 minutes

INGREDIENTS:
Cauliflower - 1 no.
Onion -  1 cup chopped finely.
Tomato - 2 medium sized chopped finely.
Green chilli - 1 no. chopped finely
Garam masala - 1/2 teaspoon(Optional)
Turmeric powder - 1/2 teaspoon
Cashews - 7- 10 no.s
Coconut powder - 2 tablespoon

SPICES:
Cardamom - 2 no.s
Cinnamon - 1/2 inch sized
Cloves - 2 no.s
Bay leaf - 1 no
Cumin seeds -1 teaspoon
Fennel seeds - 1/2 teaspoon
Star anise - small sized
Oil - 2 tablespoon

METHOD:

1. Cut cauliflower florets. In a large vessel boil water with salt. Add chopped cauliflower in the boiling water and allow it to rest it for 10 -15 minutes. It removes worms and pesticides from the cauliflower .Then filter the water out. This process is called "blanching".

2. Grind coconut and cashews with little water in to a fine paste.

3. In a pan, add some oil. Then add items mentioned in the "Spices" section.

4. Now add onion and green chilli and fry till they get translucent.

5. Now add tomato. Add turmeric and garam masala powder and cook till the tomatoes turn soft and mushy. Now allow the contents to cool and grind them to a fine paste.

6. In a pan, add some more oil. Then add the tomato onion paste which you prepared in step 5. Also add cashew coconut paste which you prepared in step 2 . Also add blanched cauliflower florets and salt. Now add some water to your desired consistency. Allow the contents to boil for 2  minutes. Then switch off the stove. Garnish with coriander leaves.

7. Serve cauliflower kurma with rotti or rice !

SEE ALSO: Green mung dal gravy, Navratan kurma, Channa masala. 

Onion Pakoda

Am not much of a fonder of fried items. Due to my 6 year old  son's constant nagging for pakoda, I tried this onion pakoda.. It is absolutely mouth watering with hot tea on a cold weather ! ... And very easy to make snack when compared to its counterparts like bhajiis or bondas !.

Preparation Time: 10 minutes
Cooking Time: 15 minutes
Yields : 7-9 pieces

INGREDIENTS:

Onions - 1 1/4 cup thinly sliced
Besan/Chickpea flour/kadalai maavu - 1 cup
Red chilli powder -1/2 teaspoon
Ajwain seeds/omam - 1/2 teaspoon
Garam masala - 1/2 teaspoon
Salt - as required
Water - 1/4 cup
Asafoetida powder - as required
Oil - For deep frying

METHOD:

1. Slice onions thin, lengthwise as shown in pic.

2. In a large bowl, taken besan. Add salt,red chilli powder,garam masala,ajwain seeds.Sprinkle some asafoetida powder.

3. Add sliced onions to the besan and mix the contents well.

4. Keep it covered and allow it to rest for about 30 minutes. Because, the onions would let out some water. After 30 minutes, open it. You can see that mixture would be little wet. Now, add some water and mix well to a thick paste. Do not add more water. The batter should be thick in consistency.

5. Now heat oil in a pan, and once it is hot, take some spoonful and deep fry them in oil, till they turn golden brown.

6. Tasty Onion Pakoda is ready !. Have it with hot tea !

SEE ALSO: Masala Vadai, Tape Murukku, Maida biscuits(Spicy) 

Masala Sandwich (Iyengar Bakery Style)

Iyengar bakery style open faced masala sandwich !.. Quick bite in few minutes!!

Preparation Time: 10 minutes
Cooking Time: 10 minutes

INGREDIENTS:

Plain White Bread - 4 no.s
Carrot - 1/2 cup grated
Onion - 1 cup finely chopped
Tomato - 1 medium size chopped
Green chilli - 1 no finely chopped
Sambar powder -2 teaspoon
Red chilli powder -1/4 teaspoon
Turmeric powder - 1/4 teaspoon
Salt - as required
Cinnamon stick - 1 small sized
Cloves - 2 no.s
Cumin seeds -1/2 teaspoon
Oil - 2 tablespoon

METHOD:

1. Grate carrot.Chop onion,tomato and green chilli finely.

2. In a pan, add oil. Add cumin seeds. Once they crackle, add onions and green chilli and fry till they turn transparent.

3. Now add carrots,cinnamon,cloves,turmeric,redchilli and sambar powder. Add some more oil. Fry them , till the raw smell of masala is gone.

4. Now finally add chopped tomato . Sprinkle little water and cook for another 2 to 3 minutes. Switch off.

5. Slightly toast bread either in tawa or toaster. Spread the masala above and if you prefer, add some ketchup before serving. Iyengar bakery style open masala sandwich is ready !

SEE ALSO: Pav Bhaji, Veg Samosa, Rava Toast 

Beetroot Kurma

Tasty,healthy,iron rich beetroot kurma !

Preparation Time: 15 minutes
Cooking Time: 20 minutes

INGREDIENTS:

Beetroot - 2 medium sized
Onion -1/2 cup chopped
Tomato - 2 medium sized, chopped.
Ginger garlic paste -1 table spoon
Red chilli powder -1/2 teaspoon
Garam masala - 1 teaspoon

FOR MASALA PASTE:

Coconut  - 3 tablespoon grated(You can also use desiccated coconut powder)
Green chilli - 2 to 3 no.s
Channa dal /Bengal gram - 2 tablespoon


FOR SEASONING:

Oil - 2 tablespoon
Cinnamon - 1/2 inch sized
Clove -2 to 3 no.s
Cardamom - 1 no.

METHOD:

1. Dry roast channa dal for 2 minutes, until they are hot to touch. Grind them along with green chilli and coconut powder in to a smooth paste by adding little water.

2. In a pressure cooker, add chopped beetroot and some water and salt. Pressure cook for 3 to 4 whistles in high, and switch off. To avoid spewing, do not add more water. Just add 1/2 cup of water.

3. Now in a pan, add oil. Now add items mentioned in the "Seasoning" section. Then add onion and fry till they change color. Now add chopped tomato,ginger garlic paste,red chilli powder,garam masala powder and stir for another few minutes, till the raw smell of masala is gone.

4. Now add the masala paste which you prepared in step 1. Also add cooked beetroot. Now add some water to your desired consistency. Allow the contents to boil for 4 to 5 minutes. Switch off. Beet root kurma is ready !

5. Serve kurma with phulkas !.

SEE ALSO: Beetroot Rice, Navratan Kurma, Bhendi besara

Cauliflower Rice

Tasty cauliflower rice  🍚🍛 !!!

Preparation Time: 10 minutes
Cooking Time: 20 minutes

INGREDIENTS:

Cauliflower -1 no.
Basmati Rice - 1 cup
Onion- 1/2 cup chopped
Tomato - 1 medium sized
Ginger - 1 inch sized chopped
Garlic -2 to 3 pods chopped
Green chilli - 2 no.s chopped
Sweet corn - 1/4 cup
Salt - As required
Red chilli powder -1/2 teaspoon
Turmeric powder -1/4 teaspoon
Coriander powder -1/2 teaspoon
Biryani masala -1 teaspoon

SEASONING:

Oil - 2 tablespoon
Cinnamon - 1 small sized
Cloves - 2 to 3 no.s
Cardamom - 1 no.
Bay leaf - 1 to 2 no.s

METHOD:

1. Add 2 cups water to 1 cup basmati rice and cook in high for 1 whistle and in medium for 5 whistles and allow it to cool.

2. Chop onions,green chilli,ginger and garlic finely. Blend tomato to puree without adding water.

3. In a vessel, boil sufficient water and add salt and turmeric powder(a pinch). In the boiling water add cauliflower florets and allow it to rest in the boiling water for 5 minutes. This process is called blanching. It helps to remove the germs and also retain the color of  cauliflower. Now filter and drain the water from the cauliflower. Do not reuse the water ,  as it may have impurities. Just throw away the water.

4. In a tawa, add a teaspoon of oil. Add cauliflower florets and about 1/4 teaspoon of red chilli powder and stir fry for 3 to 4 minutes. Do not overcook the cauliflower and it should remain crunchy. Now keep it aside.

5. In the same pan, add  2 tablespoon of oil. Now  add items mentioned in the "SEASONING" section.

6. Now add onions and fry till they change colour.

7. Now add the tomato puree and add 1/4 tsp turmeric powder, 1/4 tsp of red chilli powder, 1/2 tsp coriander powder and 1 tsp biryani masala powder. Fry them, till they thicken and leave oil on sides.

8. Now turn the flame to sim and add cooked cauliflower from step 4 , corn and mix well. Next add cooked rice and mix gently and switch off the stove. Garnish with coriander leaves.

9. Serve with dal or raita !

SEE ALSO: Dal Fry(Restaurant Style), Masala Onion Rice, Beetroot Rice

Brinjal Gothsu(Chidambaram Style)

Chidambaram style spicy brinjal gothsu !.. It goes well with idly,dosai or pongal.

Preparation Time : 10 minutes
Cooking Time: 20 minutes
Serves : 2-3 people

INGREDIENTS:

Brinjal - 3 no.s( I used long brinjals)
Tamarind -  goose berry sized
Onions - 1/2 cup chopped fine
Salt - As needed
Asafoetida powder - as required

TO ROAST AND POWDER:

Dry red chilli - 8 no.s
Coriander seeds - 2 teaspoon

SEASONING:

Oil - 2 tablespoon
Mustard -1 teaspoon
Urad dal -1 teaspoon
Channa dal -1 teaspoon

METHOD:

1. In a pan, dry roast dry red chilli and coriander seeds and grind them to a fine powder.

2. Cut brinjal into big pieces. In a pan, boil sufficient water and add brinjal and cook they are soft. It may take about 5 to 6 minutes. Filter the water and keep it aside. Do not throw away the water. We can add it later in to the recipe.

3. Allow the brinjal to cool down and grind into a coarse paste. You can use the pulse mode in the mixer to grind it to a coarse paste. Meanwhile, add 1/4 cup hot water to tamarind and extract tamarind juice.

4. In a pan, add some oil. Add the items mentioned in the "Seasoning" section. Also add chopped onions and fry till they change color.

5. Now add the brinjal paste and tamarind juice. Also add the filtered water from step 2.  Allow the contents to boil for 4 minutes.

6. Now add spice powder which you prepared in step 1. Boil the contents , till the mixture starts to thickens. It will be in a consistency of thick gravy . Now switch off and sprinkle some asafoetida powder and also garnish with corriander leaves.

7. Brinjal gothsu is ready !.. Serve with idly or dosa or pongal !.

SEE ALSO: Ven pongal, Kodo millet pongal, Pesarattu dosai, Rice flour adai