RESTAURANT STYLE TOMATO CHUTNEY, how to make a lip smacking restaurant style tomato chutney

 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

KANPURI ALOO SUBZI, how to make a saatvik , flavorful aloo subzi

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

 

RAW TOMATO KOOTTU, how to make a green tomato and lentil gravy

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

POONDU RASAM, how to make garlic rasam

 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