Posted in Accompaniments, Chutneys, keepers

Thengai Podi

This is my mom’s recipe. Whenever she has excess coconut she makes this podi. One of the best ways to use up the coconut when it becomes old and can’t be used for cooking. Also the coconut waste after extracting coconut milk can also be used for this podi.

Sprinkle this on your dosa, idli, upma or mix it with rice and ghee. It tastes awesome. The best part is it can be sprinkled over the curries like bhindi fry/ aloo and a new twist can be given to the veggie.

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Do try this, I am sure you won’t be disappointed.

Here goes the recipe:

Ingredients:

Coconut: 2 cups

Urad dal: ½ cup

Chana Dal: ½ cup

Red Chilies: 6-7

Tamarind: small lemon size

Salt to taste:

Hing: a pinch

Method:

  1. Roast urad dal, chana dal and red chilies on a low flame. Add hing to it.
  2. When it turns golden brown transfer the contents to the mixer jar, allow to cool. Add tamarind piece.
  3. Roast the coconut till golden brown and allow cooling.
  4. Grind the dals roughly, and add the coconut. Add salt as needed and grind a little smooth. Not, much as the coconut will start leaving oil.
  5. Cool and store in an air tight container.

PS: We sprinkled over crackers and ate. 😉

Posted in Accompaniments, Chutneys, No onion no garlic foods, No onion no garlic side dish, Side dish

Instant Tomato Thokku

Everything instant these days catch our attention. 😛 .I keep looking for easy side dishes/ recipes for breakfast and paranthas. Since tomatoes are cheap and the nice red ones looks tempting i thought of making this pickle. This is one such side dish. Can be made in advance and goes well with dosa/idli/upma etc.

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Here goes the recipe:

Ingredients:

Tomatoes: 8- 10 Medium sized ones

Tamarind: 2-3 small pieces

Red Chili powder (Kashmiri): 2 tbsp

Red chili powder (for spice) : 2 tbsp (adjust as needed)

Salt to taste

To temper:

Oil: 3 tbsp

Mustard seeds: 1 tsp

Hing a pinch

 

 

whatsapp-image-2017-01-15-at-09-50-22Method:

  1. Chop the tomatoes finely.
  2. In a wide pan, add a tbsp of oil add the tomatoes,tamarind pieces, salt and cook for around 10 minutes on low flames till the tomatoes turn mushy.
  3. Allow it to cool and then grind them for a few seconds.
  4.  Heat the same pan, add oil and “To temper” Items and the grind tomatoes and spices.
  5. Cook well n low flame till oil separates.
  6.  Store in a glass container and use a dry spoon to serve.
  7. Refrigerate. Stays good for a fortnight.

 

 

Posted in Chutneys

Red chutney

Breakfasts always needs chutney. This is another simple chutney, which goes well with almost all breakfast items. There are times when I run out of Roasted gram, this version comes handy then. There are two ways to make this chutney; one using shallots and without it.

During festivals, etc the onion no garlic version comes handy. Do try this chutney version.

 

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Serves 4

Ingredients:

Coconut grated: 1 cup

Chana dal: 1/4 cup

Red chillies: 5-6 (adjust according to spice level)

Oil: 1 tsp

Water: as needed

Salt as per taste.

To temper:

Oil: 1 tsp

Mustard seeds: 1 tsp

Currry Leaves: a spring.

Method:

1. Take a pan, add oil and roast the chana dal and red chillies till aromatic.

2. Allow to cool and then blend in a mixer with coconut and the dal with chillies.

3. Add salt as needed and temper with “to temper “.

4. Serve alongside

Notes:

If using shallots fry alongside chana dal till golden brown and proceed with the recipe.

 

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Posted in Chutneys

Coriander Chutney

There are many versions of  Chutneys. Each family has a traditional taste and recipe passed on the generations. Even chutneys served in hotels have their own different versions of chutneys. One simple dish and so many different versions. There are many versions of even making the same Chutneys by a slight change of Ingredients.

Today, I am sharing the recipe of Coriander Chutney. There are many versions of this too. 🙂 But this is my mom’s version and I love this version. 😉 Can be used as a spread in bread, or side dish with theplas, dosas,idlis,upmas. The options are endless 😀

chutney

Serves: 3

Ingredients:

Coconut grated: 1 cup.

Green chilies: 2-3

Coriander: 1/4 cup

Tamarind: 1 small pinch

Roasted gram dal: 1 tbsp.

Salt

Water: 3 tbsp

Method:

Take all the ingredients together and grind it in a coarse paste. Add water as per required consistency.

chutney 2

Tip: More coriander can be added for bright green color. The recipe for the same would be shared soon. 🙂 This has a very mild color.

Posted in Chutneys

Sandwich Chutney (Version 1)

Sandwiches are a favorite at my place. Healthy, requires minimal work and easy to make, this dish is the staple food for many office going people. Back in Mumbai, you would find a sandwich wala at every nook and corner. All use the same ingredients but still the sandwiches would taste different. 🙂

Here you would have to go to a CCD or coffee shop to eat sandwiches. 🙂  The other day i was craving for  sandwiches, but since it was late i prepared chutney in advance to make them in the morning for breakfast.

Here goes the chutney recipe, which can be prepared in advance and can also be used as side dish for tikkis/ wadas.

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Ingredients:

Coriander Leaves – 1 cup
Mint Leaves – 1/2 cup
Green Chillies – 5 to 6
Lemon Juice – 1 tbsp.

Coconut: 2 small pieces (optional)
Salt to taste
Water – little for grinding

Method:

Take all the ingredients in a blender and puree till smooth.

Pour into an air tight container and store in fridge till use.  Stay good for a week.

Tamarind can be used in place of lemon juice. No much change in flavors. I used some coconut slits for consistency but can be omitted.

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Posted in Chutneys

Coconut Chutney

Chutney forms a important side dish for breakfasts, especially South Indian Breakfasts. Most of the breakfast items go well with chutney exceptions being puttu, appams etc.I am a big fan of coconut chutney and in my case i need side dish for chutney. 😀 I can eat chutney all by itself. There are many versions of chutneys, i only know a few of them although 😉  Shall try to broaden my horizons on this point. 🙂  Today I am sharing the basic coconut chutney recipe.

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Here goes the recipe:

Ingredients:

Serves 3

Coconut grated/ cut in pieces:  1/2 cup

Fried gram dal (Pottukadalai) : 1 tbsp

Green Chillies: 2 -3

Tamrind: 1 small piece (optional)

Salt to taste

Water as needed.

To Temper:

Oil :1/2 tbsp

Mustard seeds: 1 tsp

Urad Dal:1 tsp

Chana dal: 1 tsp

Curry Leaves: 1 spring

Red chilli: 1

Method:

Grind all the above ingredients smoothly. Transfer in a bowl.Add water as per consistency required. Temper with “To temper” ingredients.

Serve with any breakfast items.

Tips:

You can add a little curd while grinding if you wish.

For the chutney to stay good for longer, do the tempering in a pan and add chutney to it. Then transfer in a bowl.

If adding tamarind, curd can be skipped.

Coconut Chutney