Friday, September 30, 2022

 Here is a Chutney, which goes well with not only Tiffin Varieties...Dosa varieties...rotis, stuffed parathas...can be used as a thogayal...this chutney is a real treasure, to be the side of so many dishes....and it is very healthy too...

Has in it

Small Onions.......which contain antioxidants and reduce cholesterol levels

Big Onions......which contain Cancer-fighting compounds abd boost bone density

Ginger.....Contains Gingerol which has medicinal properties

Garlic.....prevents Dementia and Alzheimer

Curry leaves.....reduce heart disease risk factors

Coriander leaves ........full of Vitamin K, plays an important role in helping blood clot

Mint leaves........relieve indigestion and improve brain function

Tomatoes......loaded with Lycopene, protects your cells from damaging...

Coconut.......controls diabetes and has anti-ageing effects on body

And almost all these are easily available at home...we don't have to run for any exotic ingredient...

and on top of everything, very easy to make and very tasty too!!!


I have served with Wheat dosas!!!


Ingredients
Small Onions - 1 small cup
Big Onion - 1, chopped
Tomatoes - 2, chopped
Ginger - 1 tsp, chopped
Garlic - 4 pods
Curry leaves - 1 small cup
Coriander leaves - 1 small cup
Mint leaves - 1 small cup
Fresh grated coconut - 2 tbsps
Tamarind paste - 3/4 tsp
Jaggery - 1 tsp
Salt to taste

To Season
Cooking oil - 2 - 3 tbsps
Hing powder 
Mustard seeds - 1 tsp
Split Urad dhal - 1 1/2 tsps
Channa dhal - 11/2 tsps
Red chillies - 3-4

Recipe Cuisine : South Indian; Category: Side to tiffins, rotis and rice
Prep time: 10 mts; Cooking time: 10 mts

Serves 3-4



Cooking oil heated in a pan, hing powder, mustard, split urad and channa dhal added


Sauteed till the seasoning become golden in color and mustards splutter


Now, chopped ginger , garlic pods, red chillies and small onions added, sauteed on medium flame for 3-4 minutes


Big onions, chopped, are added now


Now enter the chopped tomatoes


jaggery and salt to taste added


After the tomatoes become mushy, add the 3 greens...mint, curry and Cilantro/coriander


Add tamarind paste, and saute well, till all the greens shrink in size and lose their raw smell


Switch off, now add the coconut


Mix well, allow the mixture to cool nicely


Load into a blender jar, and grind to a smooth chutney!


Here it is!!!


Served with  Godhumai dosas


This post first appeared in www.malpatskitchen.com

Notes
* Garlic is optional











4:30:00 PM Mala Thiagu

 Here is a Chutney, which goes well with not only Tiffin Varieties...Dosa varieties...rotis, stuffed parathas...can be used as a thogayal...this chutney is a real treasure, to be the side of so many dishes....and it is very healthy too...

Has in it

Small Onions.......which contain antioxidants and reduce cholesterol levels

Big Onions......which contain Cancer-fighting compounds abd boost bone density

Ginger.....Contains Gingerol which has medicinal properties

Garlic.....prevents Dementia and Alzheimer

Curry leaves.....reduce heart disease risk factors

Coriander leaves ........full of Vitamin K, plays an important role in helping blood clot

Mint leaves........relieve indigestion and improve brain function

Tomatoes......loaded with Lycopene, protects your cells from damaging...

Coconut.......controls diabetes and has anti-ageing effects on body

And almost all these are easily available at home...we don't have to run for any exotic ingredient...

and on top of everything, very easy to make and very tasty too!!!


I have served with Wheat dosas!!!


Ingredients
Small Onions - 1 small cup
Big Onion - 1, chopped
Tomatoes - 2, chopped
Ginger - 1 tsp, chopped
Garlic - 4 pods
Curry leaves - 1 small cup
Coriander leaves - 1 small cup
Mint leaves - 1 small cup
Fresh grated coconut - 2 tbsps
Tamarind paste - 3/4 tsp
Jaggery - 1 tsp
Salt to taste

To Season
Cooking oil - 2 - 3 tbsps
Hing powder 
Mustard seeds - 1 tsp
Split Urad dhal - 1 1/2 tsps
Channa dhal - 11/2 tsps
Red chillies - 3-4

Recipe Cuisine : South Indian; Category: Side to tiffins, rotis and rice
Prep time: 10 mts; Cooking time: 10 mts

Serves 3-4



Cooking oil heated in a pan, hing powder, mustard, split urad and channa dhal added


Sauteed till the seasoning become golden in color and mustards splutter


Now, chopped ginger , garlic pods, red chillies and small onions added, sauteed on medium flame for 3-4 minutes


Big onions, chopped, are added now


Now enter the chopped tomatoes


jaggery and salt to taste added


After the tomatoes become mushy, add the 3 greens...mint, curry and Cilantro/coriander


Add tamarind paste, and saute well, till all the greens shrink in size and lose their raw smell


Switch off, now add the coconut


Mix well, allow the mixture to cool nicely


Load into a blender jar, and grind to a smooth chutney!


Here it is!!!


Served with  Godhumai dosas


This post first appeared in www.malpatskitchen.com

Notes
* Garlic is optional











Thursday, April 21, 2022

 

An out and out Thanjavur recipe, learnt from my M-i-l... But she used to cook in a vessel, but according to the changing times and to fasten work, I have made it easier by making it a Pressure Cooker Recipe

So simple and yet so tasty.....

Less ingredients but max taste.....

Can be named a Koottu...

Can be named a Kuzhambu....

Must be made with Green brinjals only. 



Ingredients
Green brinjals - 4
Curry leaves - a few
Rice flour - 1 tsp
Salt to taste

To season
Cooking oil - 3 tbsps
Hing powder - 1/4 tsp
Turmeric powder - 1/4 tsp
Mustard seeds - 1 tsp

Recipe cuisine: South Indian; Category: Lunch/main dish/side dish
Prep time: 10 mts; Cooking time: 10 mts

Serves 2-3


Brinjals washed and drained in a colander and chopped into small cubes


Rice flour mixed with some water and kept ready


Pressure pan heated, hing and turmeric powders, mustard seeds and slit green chillies seasoned


Then the cubed brinjals along with curry leaves added and sauteed.


Salt to taste added


Water poured to immersing level


Rice flour water added


and mixed well, cooked for 2 whistles


Let the pressure release naturally, then after opening, looks like this


Serve this simple and yummy dish with any South Indian menu..we can mix rice with it and eat, or to rasam saadham, we can eat it as a side...however you eat it, it is amazingly yummy!!!



This post first appeared in www.malpatskitchen.com








12:51:00 AM Mala Thiagu

 

An out and out Thanjavur recipe, learnt from my M-i-l... But she used to cook in a vessel, but according to the changing times and to fasten work, I have made it easier by making it a Pressure Cooker Recipe

So simple and yet so tasty.....

Less ingredients but max taste.....

Can be named a Koottu...

Can be named a Kuzhambu....

Must be made with Green brinjals only. 



Ingredients
Green brinjals - 4
Curry leaves - a few
Rice flour - 1 tsp
Salt to taste

To season
Cooking oil - 3 tbsps
Hing powder - 1/4 tsp
Turmeric powder - 1/4 tsp
Mustard seeds - 1 tsp

Recipe cuisine: South Indian; Category: Lunch/main dish/side dish
Prep time: 10 mts; Cooking time: 10 mts

Serves 2-3


Brinjals washed and drained in a colander and chopped into small cubes


Rice flour mixed with some water and kept ready


Pressure pan heated, hing and turmeric powders, mustard seeds and slit green chillies seasoned


Then the cubed brinjals along with curry leaves added and sauteed.


Salt to taste added


Water poured to immersing level


Rice flour water added


and mixed well, cooked for 2 whistles


Let the pressure release naturally, then after opening, looks like this


Serve this simple and yummy dish with any South Indian menu..we can mix rice with it and eat, or to rasam saadham, we can eat it as a side...however you eat it, it is amazingly yummy!!!



This post first appeared in www.malpatskitchen.com








Sunday, March 20, 2022

 I learnt this simple Chutney Sandwich when my kids were in Kinder Garten, was eating this for the first time, at once learnt it from this friend, which my kids used to enjoy. These go well along with soups, and the most ideal to be packed for travel.

I had forgotten this all the while, thanks to my daughter for her gentle reminder......I was into making Green chutney with Onions, Green chutney without Onions, Sweet and spicy chutney etc etc...but had totally forgotten this simple fellow......

finally made this and whoa!!whoa!!! Nothing to beat this in taste...all ingredients available at home...nothing exotic...really amazing chutney this is!!!

And for this, I have used White Bread only, because the slices not only look white and beautiful but are very soft too!



Ingredients
White bread slices - as needed
Amul butter - as needed
Tomato slices - as needed

For the chutney
Fresh grated coconut - 1 cup
Coriander leaves - 1 cup
Mint leaves - 1 cup
Green chillies - 3 - 4
Ginger - a small piece
Salt to taste

Recipe cuisine: Indian; Category: Breakfast/lunch/dinner/travel
Prep time: 10 mts; Cooking time: Nil

Yields a small bowl of chutneys, roughly 30-32 triangle sandwiches can be made


 Mint, Coriander leaves, Green chillies and ginger washed and drained


Fresh coconut taken in a blender jar



Mint, coriander, ginger and green chillies added, with salt to taste


Chutney ground...mouth watering!!!๐Ÿ˜†๐Ÿ˜†๐Ÿ˜†


Edges trimmed for the bread slices, also tomatoes sliced thinly


Amul butter spread lavishly on slices


Now, the yummy chutney spread too


Tomato slices arranged on slices in the top row (we can use cucumber slices, thin Onion slices or sliced cooked potato slices. Choice is ours)


Now, closed with the slices in the lower row


Cut into triangles, served with Yellow pumpkin-Sweet potato soup.





This post first appeared in www.malpatskitchen.com



  


10:00:00 PM Mala Thiagu

 I learnt this simple Chutney Sandwich when my kids were in Kinder Garten, was eating this for the first time, at once learnt it from this friend, which my kids used to enjoy. These go well along with soups, and the most ideal to be packed for travel.

I had forgotten this all the while, thanks to my daughter for her gentle reminder......I was into making Green chutney with Onions, Green chutney without Onions, Sweet and spicy chutney etc etc...but had totally forgotten this simple fellow......

finally made this and whoa!!whoa!!! Nothing to beat this in taste...all ingredients available at home...nothing exotic...really amazing chutney this is!!!

And for this, I have used White Bread only, because the slices not only look white and beautiful but are very soft too!



Ingredients
White bread slices - as needed
Amul butter - as needed
Tomato slices - as needed

For the chutney
Fresh grated coconut - 1 cup
Coriander leaves - 1 cup
Mint leaves - 1 cup
Green chillies - 3 - 4
Ginger - a small piece
Salt to taste

Recipe cuisine: Indian; Category: Breakfast/lunch/dinner/travel
Prep time: 10 mts; Cooking time: Nil

Yields a small bowl of chutneys, roughly 30-32 triangle sandwiches can be made


 Mint, Coriander leaves, Green chillies and ginger washed and drained


Fresh coconut taken in a blender jar



Mint, coriander, ginger and green chillies added, with salt to taste


Chutney ground...mouth watering!!!๐Ÿ˜†๐Ÿ˜†๐Ÿ˜†


Edges trimmed for the bread slices, also tomatoes sliced thinly


Amul butter spread lavishly on slices


Now, the yummy chutney spread too


Tomato slices arranged on slices in the top row (we can use cucumber slices, thin Onion slices or sliced cooked potato slices. Choice is ours)


Now, closed with the slices in the lower row


Cut into triangles, served with Yellow pumpkin-Sweet potato soup.





This post first appeared in www.malpatskitchen.com



  


Thursday, February 17, 2022

 This recipe used to be made by a family friend, during my childhood days...

all these days, I had forgotten this yummy side dish, which can be prepared even on Vrat and festival days since this has no Onions and garlic...but nobody knows from where it derives its flavor and 'ruchi".....

Can be served with Dosa varieties and all Tiffin varieties


Ingredients
Tomatoes - 4-5
Chilli powder - 1/2  tsp
Jaggery powder - 1 tsp
Besan flour - 1 tsp, diluted in water
Salt to taste
Coriander leaves for garnishing

To season
Cooking oil - 3 tbsps
Turmeric powder - 1/2 tsp
Hing powder - 1/2 tsp
Mustard seeds - 1 tsp
Jeera - 1 tsp
Curry leaves - a few
Slit green chillies - 3

Recipe cuisine: South Indian; Category: Breakfast/Lunch/Dinner
Prep time: 5 mts; Cooking time: 10 mts

Serves 2-3


Pressure pan heated, turmeric powder, hing powder, mustard and jeera seasoned


Then curry leaves, slit green chillies and chopped tomatoes added ........




and sauteed




Jaggery (can add brown sugar too), chilli powder and salt added




water poured to immersing level



Diluted besan added


Lid closed and pressure cooked for 3-4 whistles, after the pressure releases, opened.




Serve with any tiffin variety!!!


Served with Ven pongal!!


This post first appeared in www.malpatskitchen.com




9:00:00 PM Mala Thiagu

 This recipe used to be made by a family friend, during my childhood days...

all these days, I had forgotten this yummy side dish, which can be prepared even on Vrat and festival days since this has no Onions and garlic...but nobody knows from where it derives its flavor and 'ruchi".....

Can be served with Dosa varieties and all Tiffin varieties


Ingredients
Tomatoes - 4-5
Chilli powder - 1/2  tsp
Jaggery powder - 1 tsp
Besan flour - 1 tsp, diluted in water
Salt to taste
Coriander leaves for garnishing

To season
Cooking oil - 3 tbsps
Turmeric powder - 1/2 tsp
Hing powder - 1/2 tsp
Mustard seeds - 1 tsp
Jeera - 1 tsp
Curry leaves - a few
Slit green chillies - 3

Recipe cuisine: South Indian; Category: Breakfast/Lunch/Dinner
Prep time: 5 mts; Cooking time: 10 mts

Serves 2-3


Pressure pan heated, turmeric powder, hing powder, mustard and jeera seasoned


Then curry leaves, slit green chillies and chopped tomatoes added ........




and sauteed




Jaggery (can add brown sugar too), chilli powder and salt added




water poured to immersing level



Diluted besan added


Lid closed and pressure cooked for 3-4 whistles, after the pressure releases, opened.




Serve with any tiffin variety!!!


Served with Ven pongal!!


This post first appeared in www.malpatskitchen.com