Green Tomato Chutney

Kayi Tomato Chutney. My ongoing Quest to try out something new propelled me into trying out this recipe . Using Raw Tomatoes is something I have never tried . I had noted this recipe from a TV cookery show as I am a avid follower of these shows almost religiously.

Approach to this chutney is a little different but the outcome says it all. It has a refreshing green color & tang of the tomatoes, off set by jaggery & the nutty feel of the peanuts & sesame.
Goes well with rice as well as rotis.

The recipe goes like this........


Ingredients :

Green Tomatoes - 3 no.s , roughly chopped
Green chillies- 7 no.s (use as required )
Curry leaves - 5 sprigs
Garlic - 6 pods , crushed
Coconut grated - 2 tbsps
Jaggery - 2 tsps
Peanuts - 2 tbsps, toasted
Sesame seeds - 1 tbsp, lightly toasted
Cooking oil - 2 tsps
Hing - a pinch
Turmeric powder

Method :

Lightly saute the chillies & then toss in the tomatoes & curry leaves. Cover & cook , stirring now & then till just done.
Now add the garlic , turmeric powder & the coconut & stir a couple of times . Let cool.
It is time to run it all in the blender without using any water.
Turn all this into the blender with the peanuts, sesame seeds, salt, jaggery & run on low speeds a couple of times. Or use the pulse button a few times . This will ensure in retaining the crunch of the peanuts.
Lastly , temper with mustard, Hing & curry leaves and enjoy a different chutney.

Sending this recipe to the Pickles 'N Chutneys event, hosted by mom's recipes.

Bell pepper with roasted gram

The simplicity of Raji's post of the same title from here caught my attention. I have book marked many recipes from this site , but this happens to be the first one to see the light of the day in my kitchen.
I started off wih this recipe, but somewhere along the line became a little adventurous. Other than the addition of a couple of cloves , a stick of cinnamon , some curry leaves & a few cloves of garlic , little sugar to the existing spice powders , I followed the original recipe to the T.
Needless to say that it was well liked by my family. Thanks Raji for putting out all those lovely recipes for us to enjoy.

DOSALA KARAM

Dosala karam is onion chutney in a sense for spreading on the dosa. It is typically a Andhra speciality & something to die for. It is also a very common street food which is available in many a bylanes of Andhra towns & is an irresistable urge to any self respecting local to dig into a Karam dosa ( especially the ones which are made with ghee ) when hunger pangs strike.

It is made more interesting with many varieties of spice powders ( podi ) that are dusted on the chutney spread. Poppula podi ( Roasted gram spice powder ) is one of the more common ones. The accompaniments with the chutney are pretty versatile & can be customised according to personal preferances . Like for eg Alu masala ( of the the masala dosa fame) also goes well with this karam. Or any other spice powder that you have on hand. There are many a versions in the preparation of the Karam also . I'll share a version which is prepared by my mother.

You will need,

Ingredients :

Roughly chopped onions - 2 1/2 cups
Roasted Gram Dhal - 250gms
grated copra - 85 gms
Soaked tamarind- 20 gms
Red chilly powder - 25 gms
Jaggery powdered - 20 gms
salt -25 gms

Method :

Powder all the dry items first, tip in the onions & tamarind & use the pulse button of the blender a few times for very short durations. A little water is added to get chutney consistency. It is better to have the onions only lightly crushed to get a spreadable consistency.

This karam is spread on the dosa after the 2nd side is cooked. Spread the karam, dribble some oil/ghee , roast well & serve hot.

The photo quality is not much to speak off as I am learning the ropes of the game.

Wholesome Dhal Parota

WHOLESOME DHAL PAROTA

I have been going through all your blog recipes for the past four-five months & I've kind of got addicted . Every morning, I rush to check for any new post at the first given opportunity.
I get charged up when any of you are hosting events. To be a part of the happenings in the Blogworld this is my first step.


Basically I will be posting South Indian fare ,which we regularly prepare. As I have prepared dhal parota today , I will share this with you all for now.
Dhal Parota makes a good balanced breakfast dish. It is packed with proteins from the dhal & carbs from the wheat flour. What better way to start the day. It is simple to prepare, does not demand any side dish, & keeps you going till noon. We will need....

ingredients:

Moong Dhal ( green gram dhal ) - 2 cups

Green chillies, salt - as per taste

lemon juice

Cumin powder - 1/2 tsp

Coriander leaves - 1 tbsp

Wheat Flour - 2 cups

• method:

• make a soft dough of wheat flour, salt, 2 tsp oil, 1/2 tsp sugar & keep aside.
• For the filling - Dry roast lightly the moong dhal & pressure cook till 1 whistle with little less than 4 cups of water. Can add turmeric powder.
• To this add chilly paste/chopped chillies, jeera (cumin powder) , lemon juice, chopped coriander leaves & mix well .
• Now, take golf ball size dough, little smaller size filling. Flatten the atta, place the filling in the centre , seal & roll into a parota using dry atta.
• Cook on a hot tava smearing oil on both the sides. Serve hot.

suggestions :

• Instead of green chillies, red chilly powder can be used.
• Garam masala powder will add another dimension to the taste.
  
• Greens like methi leaves can be finely chopped , lightly sauteed & mixed with the dhal.
• Can be served with plain curds / tomato sauce / any chutney.
• Instead of lemon juice, you can use amchur powder / raw mango grated.
  

To enhance taste, some ghee / a blob of butter can be applied to the hot parota.


Notes :

If the cooked dhal appears a little soggy when hot , don't worry . It becomes more manageable when cool.

This is sent to the Bean & legume recipes you can count on , event.

EASY RAJMA MASALA

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This is a simplified version of Rajma preparation . As red Rajma takes a long time to cook, I have used white Rajma ( it read Rajma chitra on the packet ) in this recipe. They are cholesterol friendly as they are rich both in soluble and insoluble fibre. As most of us know it needs to be presoaked overnight to enable quick & even cooking. The soaking water is drained out & rinsed with clean water before pressure cooking. We need ...

Ingredients:

White rajma -250 gms
medium size Onions - 3 no.s , chopped roughly
medium size Tomatoes - 3 no.s , made into quarters
oil/ghee - 1 1/2 tbsps
ginger garlic paste - 1 tbsp
dhania pd. - 3 tsps
jeera pd. - 2 tsps
chilly powder - 3 tsps / as per taste
turmeric powder - 1/2 tsp
garam masala powder - 1 tsp
fresh coriander , chopped for garnishing - 1 tbsp.
Lemon juice , sugar.

Method :

Rajma, onions, tomatoes go into the pressure cooker with sufficient water. At this stage I add a pinch of cooking soda to ensure quick cooking.
Heat oil in another pan , stir in ginger garlic paste followed by all the dry powders except garam masala pd.
Pour this over the Rajma . Pressure cook for 3 whistles.
To add body to the gravy, I roughly grind a handful of the cooked legume in the blender. Add water to adjust consistency.
Now add salt , as per taste & a tsp of sugar . Mix well . This is a good time to taste & adjust seasoning. simmer for a few minutes.To finish add Garam masala & lemon juice & put off flame. Garnish with coriander & serve.
This makes a good side dish with Rotis.

Notes :

I sometimes dry roast coriander seeds & cumin & powder in spice blender to get fresh aroma of the spices instead of the ready powders.
You can use tamarind extract when simmering, to balance the flavours ,in lieu of lemon juice.

This goes to Bean & legume recipes you can count on , event.