Monday, September 13, 2021

 My daughter has been making this chutney since a long time, and she used to tell me "Mom, you have to try this!"...but I never did...and recently I tried, and then came to know, this great recipe is by my friend Raji of www.rakskitchen.net 

Thanks a lot Raji.

Nobody can stop eating this chutney and it goes well with rotis, idlis and dosas

Please check my dosa varieties

And here are my other chutney varieties

I served  with drumstickleaves dosa




Ingredients
Cooking oil - 4 tsps
Onions - 3, medium sized
Tomatoes - 6
Garlic pods - 12-14
Chilli powder - 1 tsp (can be increased or decreased according to your spice level)
Chopped coriander/cilantro leaves - a big handful
Sugar - 1/2 tsp
Salt to taste

To season
Cooking oil - 2 tsps
Mustard seeds - 1/2 tsp

Recipe cuisine: Indian; Category: Breakfast/Lunch/Dinner
Prep time: 5 mts; Cooking time: 20-25 mts

Serves 3-4

Pan heated with oil, and onions and garlic added. sauteed.


Let the onions become translucent, then tomatoes added


1/2 tsp brown sugar added


and sauteed till it becomes mushy and well cooked and let to cool down


Ground to a smooth paste after it has totally cooled down


Pan heated again, 2 tsps oil added, mustard seeds seasoned


Ground tomato mixture added, coriander leaves, chilli powder and salt to taste added


11/2 cups water added


Closed with a lid, and let to simmer on slow flames for 10-15 minutes, till it becomes thick. Chilli powder also loses its raw smell by now




Served with drumstick leaves dosa....Both vie with each other in taste!!!


This post first appeared in www.malpatskitchen.com













10:00:00 PM Mala Thiagu

 My daughter has been making this chutney since a long time, and she used to tell me "Mom, you have to try this!"...but I never did...and recently I tried, and then came to know, this great recipe is by my friend Raji of www.rakskitchen.net 

Thanks a lot Raji.

Nobody can stop eating this chutney and it goes well with rotis, idlis and dosas

Please check my dosa varieties

And here are my other chutney varieties

I served  with drumstickleaves dosa




Ingredients
Cooking oil - 4 tsps
Onions - 3, medium sized
Tomatoes - 6
Garlic pods - 12-14
Chilli powder - 1 tsp (can be increased or decreased according to your spice level)
Chopped coriander/cilantro leaves - a big handful
Sugar - 1/2 tsp
Salt to taste

To season
Cooking oil - 2 tsps
Mustard seeds - 1/2 tsp

Recipe cuisine: Indian; Category: Breakfast/Lunch/Dinner
Prep time: 5 mts; Cooking time: 20-25 mts

Serves 3-4

Pan heated with oil, and onions and garlic added. sauteed.


Let the onions become translucent, then tomatoes added


1/2 tsp brown sugar added


and sauteed till it becomes mushy and well cooked and let to cool down


Ground to a smooth paste after it has totally cooled down


Pan heated again, 2 tsps oil added, mustard seeds seasoned


Ground tomato mixture added, coriander leaves, chilli powder and salt to taste added


11/2 cups water added


Closed with a lid, and let to simmer on slow flames for 10-15 minutes, till it becomes thick. Chilli powder also loses its raw smell by now




Served with drumstick leaves dosa....Both vie with each other in taste!!!


This post first appeared in www.malpatskitchen.com













Monday, August 16, 2021

Festival day??? No problem...

Vrat day???  No problem...

here is a very flavorful, No Onion-no garlic recipe, by my Co-sister's daughter-in-law, who recently visited me, and made in malpatskitchen.....then I jotted the ingredients, recipe, and tried....




Ingredients
Aloo/potatoes - 3 large ones, pressure cooked and kept aside
Grated tomatoes - 3
Turmeric powder - 1/2 tsp
Dhania powder - 1 tsp
Slit green chilli - 1
Garam masala powder - 3/4 tsp
salt to taste

To season
Ghee - 3-4 tsps
Hing powder - 1/4 tsp
Grated ginger - 1 tsp
Chilli powder - 1/2 tsp

To garnish
Chopped Cilantro/coriander leaves

Recipe Cuisine: Kanpuri; Category: Lunch/dinner
Prep time: 15 mts; Cooking time: 20-25 mts

Serves 2-3

Pressure cooked potatoes left to cool down


Tomatoes grated


Pan heated/or at this stage itself, you can heat a pressure pan and do  too....  .Heat ghee, season hing powder, jeera and grated ginger


Then add the grated tomatoes


Flames on the lowest, can be covered with a lid, and patiently simmer the tomatoes till ghee oozes out, and tomatoes also shrink down in volume


Tomatoes shrunk, ghee oozes out, 


Now add, chilli, turmeric and dhania powders, slit green chilli and , mix well


Now add the peeled and broken potatoes(not mashed) and salt to taste


Pour enough water to immerse the potatoes and  pressure cook for 2 whistles.


The subzi done...flavor wafting thru the whole house!!!!


Now, add garam masala powder and chopped coriander leaves. Just before serving, add a dash of ghee, and serve with rotis, parathas or phulkas...





This post first appeared in www.malpatskitchen.com








 

10:00:00 PM Mala Thiagu

Festival day??? No problem...

Vrat day???  No problem...

here is a very flavorful, No Onion-no garlic recipe, by my Co-sister's daughter-in-law, who recently visited me, and made in malpatskitchen.....then I jotted the ingredients, recipe, and tried....




Ingredients
Aloo/potatoes - 3 large ones, pressure cooked and kept aside
Grated tomatoes - 3
Turmeric powder - 1/2 tsp
Dhania powder - 1 tsp
Slit green chilli - 1
Garam masala powder - 3/4 tsp
salt to taste

To season
Ghee - 3-4 tsps
Hing powder - 1/4 tsp
Grated ginger - 1 tsp
Chilli powder - 1/2 tsp

To garnish
Chopped Cilantro/coriander leaves

Recipe Cuisine: Kanpuri; Category: Lunch/dinner
Prep time: 15 mts; Cooking time: 20-25 mts

Serves 2-3

Pressure cooked potatoes left to cool down


Tomatoes grated


Pan heated/or at this stage itself, you can heat a pressure pan and do  too....  .Heat ghee, season hing powder, jeera and grated ginger


Then add the grated tomatoes


Flames on the lowest, can be covered with a lid, and patiently simmer the tomatoes till ghee oozes out, and tomatoes also shrink down in volume


Tomatoes shrunk, ghee oozes out, 


Now add, chilli, turmeric and dhania powders, slit green chilli and , mix well


Now add the peeled and broken potatoes(not mashed) and salt to taste


Pour enough water to immerse the potatoes and  pressure cook for 2 whistles.


The subzi done...flavor wafting thru the whole house!!!!


Now, add garam masala powder and chopped coriander leaves. Just before serving, add a dash of ghee, and serve with rotis, parathas or phulkas...





This post first appeared in www.malpatskitchen.com








 

Wednesday, August 11, 2021

This koottu is an Andhra style koottu...
it is tangy and tasty, goes very well with rotis too.
Please check my other koottu varieties here
*One cup of Green tomatoes gives 42 grams of Vitamin C.
*Strengthens our immune system , so that the body will be fit enough to fight colds, flu etc
*Protects the health of teeth, gums, bones and skin
*Healthy source of Fiber, on which our intestinal and digestive systems rely on.
*Same amount of Beta Carotene which is present in Red tomatoes, is present here too.
*Contains protein, phosphorous, magnesium and Vitamin K.
and split moong is so versatile, rich in vitamins and minerals.
So, when these two are paired, is there anything lacking???


Ingredients

Raw tomatoes - 3
Ripe tomato - 1
Onion - 1
Green chillies - 2, slit
Sambar powder - 1 tsp
Split moong dhal - 1/2 cup
Grated coconut - 2 tbsps
Salt to taste

To Season
Coconut oil - 3 tsps
Hing powder - 1/2 tsp
Mustard seeds - 1 tsp
Jeera - 1 tsp
Broken urad - 1 tsp
Turmeric powder - 1/2 tsp

Coriander for garnishing

Recipe cuisine: South Indian; Category: Lunch/side/dinner
Prep time: 10 mts; Cooking time: 15 mts

Serves 3



Soak moong in hot water for half an hour, pressure cook for 2-3 whistles. It needn't become mushy.


Heat coconut oil in a pan, add hing powder, mustard, urad and jeera


Add turmeric powder too


Now the chopped onions and slit green chillies


After the onions become translucent, add chopped ripe tomatoes and sambar powder


Then add the chopped green tomatoes


Pour water till the veggies are immersed, let it cook on medium flames


Salt to taste


Let it cook


Water level has decreased now, tomatoes are cooked by now


Now add the cooked moong


Grated coconut, mix well.


Extremely tasty, slightly tangy, goes very well with rotis or poories too.


This post first appeared in www.malpatskitchen.com

Notes
*Garlic can be added too..2-3 pods...
*Can be made as a pressure cooker recipe too, sauteeing everything in pressure pan, and add soaked moong dhal, and cook for 3 whistles




10:00:00 PM Mala Thiagu
This koottu is an Andhra style koottu...
it is tangy and tasty, goes very well with rotis too.
Please check my other koottu varieties here
*One cup of Green tomatoes gives 42 grams of Vitamin C.
*Strengthens our immune system , so that the body will be fit enough to fight colds, flu etc
*Protects the health of teeth, gums, bones and skin
*Healthy source of Fiber, on which our intestinal and digestive systems rely on.
*Same amount of Beta Carotene which is present in Red tomatoes, is present here too.
*Contains protein, phosphorous, magnesium and Vitamin K.
and split moong is so versatile, rich in vitamins and minerals.
So, when these two are paired, is there anything lacking???


Ingredients

Raw tomatoes - 3
Ripe tomato - 1
Onion - 1
Green chillies - 2, slit
Sambar powder - 1 tsp
Split moong dhal - 1/2 cup
Grated coconut - 2 tbsps
Salt to taste

To Season
Coconut oil - 3 tsps
Hing powder - 1/2 tsp
Mustard seeds - 1 tsp
Jeera - 1 tsp
Broken urad - 1 tsp
Turmeric powder - 1/2 tsp

Coriander for garnishing

Recipe cuisine: South Indian; Category: Lunch/side/dinner
Prep time: 10 mts; Cooking time: 15 mts

Serves 3



Soak moong in hot water for half an hour, pressure cook for 2-3 whistles. It needn't become mushy.


Heat coconut oil in a pan, add hing powder, mustard, urad and jeera


Add turmeric powder too


Now the chopped onions and slit green chillies


After the onions become translucent, add chopped ripe tomatoes and sambar powder


Then add the chopped green tomatoes


Pour water till the veggies are immersed, let it cook on medium flames


Salt to taste


Let it cook


Water level has decreased now, tomatoes are cooked by now


Now add the cooked moong


Grated coconut, mix well.


Extremely tasty, slightly tangy, goes very well with rotis or poories too.


This post first appeared in www.malpatskitchen.com

Notes
*Garlic can be added too..2-3 pods...
*Can be made as a pressure cooker recipe too, sauteeing everything in pressure pan, and add soaked moong dhal, and cook for 3 whistles




Tuesday, July 27, 2021

 GARLIC....what health benefits and nutrition hidden inside those small pods!!!!

*Helps blood flow freely and thus lowers blood pressure!

*Reduces Cardiovascular disease  risks by lowering cholesterol!

*Keeps the blood vessels relaxed!

*Boosts immunity and reduces the length of Cold and Flu symptoms!

*Reduces fatigue and helps us stay fit!

*Reduces the risk of Osteoporosis and Osteoarthritis!

And....such a healthy garlic, combined with various healthy ingredients contribute to this wonderful Rasam, which can be drunk as a soup too!

My other 15  Rasam Varieties


Ingredients
Garlic pods - 25 - 30
Water - 2-3 cups
Tamarind paste - 1 tsp
Hing powder - 1/4 tsp
Turmeric powder - 1/4 tsp
Ghee - 1/2 tsp
Salt to taste

To roast and powder
Curry leaves - 1/4 cup
Garlic - 6
Coriander seeds - 1 tsp
Pepper - 1 tbsp
Jeera - 1 tbsp
Red chillies - 2 - 3

To season
Ghee - 1 tsp
Mustard seeds - 1 tsp
Curry leaves - a few

Recipe cuisine: South Indian; Category: Lunch/soup
Prep time: 5 mts; Cooking time: 20 - 25 mts

Serves 3-4

First, in 1/2 tsp ghee, on slow fire, saute the garlic pods(reserving 6) till they become slightly brownish. Add a pinch of salt






Like this


There are 2 ways to get the garlic cooked . 1. In a vessel, take water, add turmeric and hing powders, and to this add the roasted garlic, and allow it to boil on slow flames, because, if we add tamarind paste in the beginning itself, garlic won't get cooked well 2. If you want the garlic pods to be really soft, then you can cook them for 1 - 2  whistles, then add to the vessel, and in this case, tamarind paste can be added too in the beginning itself.


In the meantime, in the same pan in which we roasted garlic, add all the roasting ingredients. No need to add extra ghee


Roast well like this



Load it to the blender jar, let it cool a bit


Check whether the garlic is cooked, add salt now, and let it boil


Roasted ingredients powdered


and water added to it


By now, garlic is cooked, raw smell of tamarind gone and water reduced to half, then add this powder-water, and let it become frothy. No need to boil


In 1 tsp ghee, season some curry leaves and mustard seeds and pour on the rasam



Serve this piping hot rasam with rice and a vegetable.



This post first appeared in www.malpatskitchen.com








10:00:00 PM Mala Thiagu

 GARLIC....what health benefits and nutrition hidden inside those small pods!!!!

*Helps blood flow freely and thus lowers blood pressure!

*Reduces Cardiovascular disease  risks by lowering cholesterol!

*Keeps the blood vessels relaxed!

*Boosts immunity and reduces the length of Cold and Flu symptoms!

*Reduces fatigue and helps us stay fit!

*Reduces the risk of Osteoporosis and Osteoarthritis!

And....such a healthy garlic, combined with various healthy ingredients contribute to this wonderful Rasam, which can be drunk as a soup too!

My other 15  Rasam Varieties


Ingredients
Garlic pods - 25 - 30
Water - 2-3 cups
Tamarind paste - 1 tsp
Hing powder - 1/4 tsp
Turmeric powder - 1/4 tsp
Ghee - 1/2 tsp
Salt to taste

To roast and powder
Curry leaves - 1/4 cup
Garlic - 6
Coriander seeds - 1 tsp
Pepper - 1 tbsp
Jeera - 1 tbsp
Red chillies - 2 - 3

To season
Ghee - 1 tsp
Mustard seeds - 1 tsp
Curry leaves - a few

Recipe cuisine: South Indian; Category: Lunch/soup
Prep time: 5 mts; Cooking time: 20 - 25 mts

Serves 3-4

First, in 1/2 tsp ghee, on slow fire, saute the garlic pods(reserving 6) till they become slightly brownish. Add a pinch of salt






Like this


There are 2 ways to get the garlic cooked . 1. In a vessel, take water, add turmeric and hing powders, and to this add the roasted garlic, and allow it to boil on slow flames, because, if we add tamarind paste in the beginning itself, garlic won't get cooked well 2. If you want the garlic pods to be really soft, then you can cook them for 1 - 2  whistles, then add to the vessel, and in this case, tamarind paste can be added too in the beginning itself.


In the meantime, in the same pan in which we roasted garlic, add all the roasting ingredients. No need to add extra ghee


Roast well like this



Load it to the blender jar, let it cool a bit


Check whether the garlic is cooked, add salt now, and let it boil


Roasted ingredients powdered


and water added to it


By now, garlic is cooked, raw smell of tamarind gone and water reduced to half, then add this powder-water, and let it become frothy. No need to boil


In 1 tsp ghee, season some curry leaves and mustard seeds and pour on the rasam



Serve this piping hot rasam with rice and a vegetable.



This post first appeared in www.malpatskitchen.com