Wednesday, 21 June 2017

TOMATO CHUTNEY

We get tomatoes in all the seasons and it is very cheap vegetable also. Some times i buy in bulk and prepare Tomato Sauce, It lasts for more than a month if you store in the fridge. I have already posted a chutney recipe in my blog. Today I prepared chutney with Tomatoes in a different version, the recipe I got from internet, thanks to the blogger. Very easy and tasty recipe. 
TOMATO CHUTNEY

WHAT YOU NEED :

Ripe tomatoes - 5-6

Cumin seeds - 1 tsp

Dry red chilli - 4

Garlic cloves - 4, crushed and peeled

Coconut gratings - 2 tabsp , it is optional, But I added coconut, it gives thickness and taste.

Jaggery - 1 tsp

Salt - to taste

FOR SEASONING : 

Mustard seeds - 1 tsp

Udad dal - 1 tsp

Curry leaves - 1 sprig
TOMATO CHUTNEY AND METHI PARANTHA !

HOW TO MAKE:

Wash and chop the tomatoes in cubes.

Heat kadahi with 1 tbsp oil.

When hot add cumin seeds. when it flutters add dry red chilli and crushed garlic, fry for few seconds.

Now add tomatoes, fry them on high flame for for 5 minutes. By the time all the water goes off.

Reduce the heat, then add jaggery and salt. Mix well. 

Cook on low flame till tomatoes are mushy. Put off the fire.

When it is cool grind to a fine paste along with coconut gratings.

Now heat 2-3 tsp oil.

Add mustard seeds, udad dal and and curry leaves. Fry for few seconds.

Then immediately pour the tomato paste in, and add 1/2 cup water. Mix well.

Cook again for 5 minutes on low flame.

Transfer Tomato chutney in a serving bowl.

Serve Tomato chutney with chappati, Paranthas , pulkas or even Dosa.


METHI PARATA / PARANTHA

METHI PARANTHA WITH TOMATO CHUTNEY


WHAT YOU NEED:

Wheat flour - 1 1/2 cups

Fenugreek leaves / Methi leaves - 1 cup, finely chopped

Red chilli powder - 1/2 tsp

Garam masala powder - 1/2 tsp

Cumin seed powder - 1/2 tsp

Coriander seed powder - 1/2 tsp

Salt to taste
FENUGREEK LEAVES  WITH TOMATO CHUTNEY

Ghee - for frying

HOW TO MAKE :

In a mixing bowl add salt, red chilli powder, garam masala powder, cumin powder, coriander powder and red chilli powder. Put a little water and mix all the powders.

Now add wheat flour, fenugreek leaves and little water to make chappati dough. 

Knead well, then add little ghee, again knead and keep aside for 15 minutes.

Now make balls from the dough and roll it as chappati,

Fry on tava on both sides, adding enough ghee.

Serve Methi Parantha along with Tomato chutney.

Thursday, 25 May 2017

ANDHRA STYLE PUMPKIN UPKARI

ANDHRA STYLE PUMPKIN UPKARI

WHAT YOU NEED:

Pumpkin pieces - 2 cups

Mustard seeds - 1/2 tsp

Udad dal - 1 tsp

Asafoetida powder - 1/4 tsp

Cummin seeds - 1/2 tsp

Dry red cilly - 2 broken

Ginger - 1/2 tsp, finely chopped

Curry leaves - 1 spring

Salt - to taste

ANDHRA STYLE PUMPKIN UPKARI


HOW TO MAKE:

Wash pumpkin, cut in pieces and keep aside.


Heat a tbsp oil in kadahi, when hot add mustard seeds and cummin seeds. When it splutters add udad dal, ginger and saute.


Add dry red chilly, asafoetida and Curry leaves. Stir well.


Now add pumpkin pieces, mix well. 

Reduce the heat to minimum, add salt and mix well.

Cover and cook slowly on low heat. I cooked it till crunchy and it tasted better.

Serve Pumpkin upkari as side dish.




Friday, 28 April 2017

TOMATO CHUTNEY

A simple recipe of condiment/ chutney, I made it today. It goes well with poori and also as side dish with steaming rice.
TOMATO CHUTNEY

WHAT YOU NEED:

Tomatoes - 3, chopped

Onion - 1, chopped

Coriander seeds - 1 tbsp

Tamarind piece - a small piece

Turmeric powder - 1/4 tsp

Asafoetida / Hing - a small piece

Dry red chilly - 2 or to taste

Sugar - 1 tsp

Salt - to taste

FOR SEASONING:

Mustard seeds- 1 tsp

Curry leaves - 1 spring

Oil - 2 tsp
POORI WITH TOMATO CHUTNEY

HOW TO MAKE:

Heat a small pan with a tsp oil. Roast red chilli, remove.

Then roast coriander seeds, remove.

Roast Hing . Remove from the pan.

Now add a tsp oil in the pan, add chopped onion and fry till just change the color. Remove from the pan.

Add chopped tomatoes and fry till its raw smell disappears and becomes soft. Add turmeric powder to it , stir well, then remove.

When cool grind roasted ingredients along with tamarind and salt.
Transfer it to a bowl.

Heat 2 tsp oil in a small pan.
When hot add mustard seeds and Curry leaves. Pour it over Tomato chutney.
Serve Tomato chutney along with Poori.

Wednesday, 19 April 2017

AAM SAAT

Aam saat is my childhood memory, my grandmother used to prepare this when we were small children. I loved it eating like candy. Since it is mango season we started getting lots of mangoes from our backyard mango tree. The mangoes are very big and juicy and also sweet. We need not to add sugar in this Aam saat. But I added very little sugar to it when i put it for drying under the sun. Here the recipe goes..
AAM SAAT

WHAT YOU NEED :

Ripe mangoes - 2 +2

Sugar - to taste

Cardamom powder (optional)

HOW TO MAKE:

 Take the pulp from 2 mangoes , squeeze well or you can make its puree.

Heat mango puree and keep stirring till it becomes little hard about 10-15 minutes on medium heat.

when cold spread thin over a plastic sheet or tray and keep under the sun for 2 days. If the sunlight is very strong then i think one day is enough.

Again make the same procedure of other two mangoes. 

sprinkle sugar and cardamom powder over the first spread.

When the mango pulp is cooled spread thin over the first spread. Keep under the sun. 

When Aam saat is dried remove from the sheet and cut with sharp knife.



BANANA SHAKE WITH MINT FLAVOR AND CORNFLAKES

Today I made my breakfast very simple and healthy, actually I was very lazy to make any of my normal breakfast. so wanted to be more lazy.  Here is the recipe for lazy people...
BANANA SHAKE WITH CORNFLAKES.. OF-COURSE MINT FLAVOURED  

WHAT YOU NEED : 

Bananas - 2 small size

Green but dried mint leaves - a few

Lemon juice - 1 tsp

Chilled milk - 1 cup

Sugar - to taste

Cornflakes - 1/4 cup
BANANA SHAKE WITH DRIED MINT

SIMPLE AND HEALTHY - MILKSHAKE WITH CORNFLAKES ON THE TOP..

HOW TO MAKE :

Chop bananas and put chopped bananas, dried green mint leaves, lemon juice, chilled milk and sugar in a blender and blend till smooth.

Pour in a glass and put cornflakes over the top and serve.




Friday, 7 April 2017

BANANA MILK SHAKE

Milk shake is prepared in different ways, everything is depending on one's taste. It is very simple and if you have vanilla ice cream simply lying in your freezer, simply throw it in your milk shake. 
BANANA MILK SHAKE

WHAT YOU NEED :

Banana - 2 

Ice cream (vanilla) - 2 scoops

Milk - 2 cups

Sugar - to taste
BANANA MILK SHAKE

HOW TO MAKE :

Blend all the above till it is smooth and frothy.

chill it.

Serve chilled banana milk shake in tall glasses along with 1-2 ice cubes.
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