Tomato Chutney

Tomato Chutney is a colorful and spicy chutney that is my favorite accompaniment with sponge dosa. You can even serve it with and South Indian Breakfast recipe.

Serves – 2
Preparation time – 5 mins
Cooking time – 10 mins
Ingredients:

  • Oil – 1 tsp
  • Red Chilli Dry – to taste
  • Tomato (chopped) – 2 big
  • Green chillies – tot aste
  • Turmeric powder – 1/4 tsp
  • Tamarind concentrate or fresh tamarind juice – to taste
  • Salt – to taste
  • Roasted Peanuts — 1/3 cup
  • jaggery – to taste

Seasoning

  • Oil – 1 tsp
  • Mustard Seeds – 1/2 tsp
  • Cumin Seeds – 1/2 tsp
  • Curry Leaves – few

Procedure:

Heat the oil in a pan and fry  red chilli whole 30 secs. Then add in green chillies, tomatoes  and cover to cook till they are soft and mushy.

Add in tamarind paste, salt, turmeric powder, jaggery and cook for 1 min.Remove the mixture from the pan and cool it down then add in roasted peanuts and required amount of water to make it into a smooth paste.

For seasoning, heat oil in a pan, when the oil is medium hot (test by adding one mustard seed, it should pop right away then you can say that the oil is ready). Then add in the mustard seeds, allow to pop followed by cumin seeds and curry leaves and fry for 10 secs. Immediately add this seasoned oil into the chutney. Serve with Sponge dosa, idli or any other breakfast recipe.

 

 

Gujarati Kadhi

Gujarati KadhiThere are many variations of making Kadhi. Gujarathi is one among them which is slightly sweet and sour tasting. Anybody can whip this up is under 5 mins.  I used just a touch of sugar to suit my tastebuds. Feel free to add more if you like so. While making Kadhi use sour yogurt for best result. Simmering the Kadhi for atleast 15 mins is the key for best tasting Kadhi. Never boil the Kadhi on high flame.

 

 

 

 

 

Serves – 4
Preparation time – 5 mins
Cooking time – 20 mins
Ingredients:

  • Yogurt – 1 Cup
  • Asafoetida – 1/4 tsp
  • Chickpea Flour – 2 Tbsp
  • Turmeric Powder – 1/4 tsp
  • Ginger and Garlic Paste – 1 1/2 Tbsp
  • Sugar – 1/4 tsp
  • Salt – to taste
  • Butter – 1 Tbsp
  • Oil – 1 tsp
  • Dry Red Chilli – 1 whole
  • Cloves – 2
  • Curry Leaves – 1 Sprig
  • Cilantro (Chopped) – 2 Tbsp
  • Mustard Seeds – 1/2 tsp
  • Cumin Seeds – 1/2 tsp
  • Water – 1 1/2 Cups

Process:

  1. In a mixing bowl add beaten yogurt, asafoetida, chickpea flour, turmeric powder, ginger garlic green chilli paste, sugar, salt.
  2. Mix well until smooth.
  3. Dilute with 2 Cups of water.
  4. Rest the mixture aside.
  5. In a sauce pan heat butter and oil until medium hot.
  6. Add mustard Seeds, Cumin Seeds, Dry Red Chilli Whole, Cloves, Curry leaves.
  7. Slowly Add the yogurt mixture to the pan and cover to bring it to a boil. (on medium heat only)
  8. Again mix and cover to cook for 15 mins on LOW heat.
  9. Add Cilantro and serve it with Khichdi, rice or roti.

Note:

One can use Oil or Ghee in place of Butter.

 

Ginger Rasam – South Indian Recipe

There are many variations in making rasam and in this episode you can find me making Ginger flavored rasam. This is great had with hot steamed rice

 

 

 

 

 

 

Serves – 4
Preparation time – 10 mins
Cooking time – 10 mins
Ingredients:

 

  • Skinless Pigeon Peas (washed, rinsed and cooked in 1/4 cup of water and cook till smooth) – 2 Tbsp
  • Asafoetida – pinch
  • oil – 2tsp
  • Mustrd Seeds – 1/4 tsp
  • Cumin Seeds – 1/4 tsp
  • Dry Red Chilli Whole – 3 no
  • Tomato (cubed) – 1/2
  • Curry Leaves – few
  • Green Chilli – 1 no or to taste
  • Ginger – 1 inch piece
  • Garlic – 1 small clove
  • Turmeric Powder – 1/4 tsp
  • Cilantro (finely chopped) – 1 Tbsp
  • Lemon Juice – 1 Tbsp or to taste

Procedure:

  • Make the paste of green chilli, ginger, garlic and set it ready.
  • Heat oil in a sauce pan, when it is medium hot, add in mustard seeds and when they start popping add the cumin seeds, dry red chilli whole, hing, curry leaves, turmeric powder, blended paste and cook for 15 secs.
  • Add in 2 cups of water, tomato, cooked dal, salt and boil for 7 mins.
  • Turn off the heat and add in the lemon juice, cilantro. Serve hot with rice.

Medu Vada – Savory Indian Doughnuts Recipe

Medu Vada is a traditional south Indian breakfast recipe. These crispy out and soft inside savory doughnuts are usually served with chutney and/or Sambar. They can be enjoyed as a side dish as well.

Serves – 3
Preparation time – 10 mins
Soaking time – 2 hrs.
Cooking time – 30 mins.
Ingredients: 

 

  • Black Gram Dal Skinless (Urid dal) (Wash and soak in enough water for 2 hrs) – 1 Cup
  • Water – as required for grinding the batter (approx 1/4 to 1/2 cup depends on the quality of dal)
  • Salt – to taste
  • Green Chillies (finely chopped) – to taste (I used 4)
  • Cumin Seeds – 1 tsp
  • Cilantro (finely chopped) – 2 Tbsp
  • Curry Leaves (finely chopped) – few
  • Oil – for deep frying

Procedure: 

Drain the water from the dal and grind it into a smooth and thick paste  (Use limited water to make a paste). One can make use of blender or wet grinder for this purpose.

Once the batter is ready add in salt, green chillies, cumin seeds, curry leaves, cilantro and mix well.

If you used blender while grinding, spend extra time for mixing the batter vigorously to incorporate more air, say about 10 mins.

Meanwhile heat  oil for deep frying, wait till the oil is medium hot.

Set some fresh water in a bowl and the batter beside the frying pan.

Once the oil is medium hot, dip your fingers into water, take desired portion of batter into your palm, poke a hole at the center and carefully release into the oil.  Make a few of them the same way.

Fry them till they turn golden all over.

Serve hot with chutney and/or Sambar.

Mango Ice Cream – Homemade Ice cream Recipe

Mango ice cream is a rich summer dessert filled with fruit flavor. This is simple to make and needs just few ingredients. This will definitely add up to your favorite dessert list if you try it once.

 

 

Makes : 10 scoops
Preparation time – 10 mins
Waiting time – 30 mins
Ingredients :

  • Whole  Milk – 1 Cup (substitute with heavy cream to get a rich ice cream)
  • Heavy Cream – 1 Cup
  • Sugar – 1/2 Cup (adjust)
  • Marie biscuits – 4 or any milk biscuits
  • Mango – 2 (I used Kesar variety) or substitute with 1 cup of sweetened mango pulp and skip sugar
  • Oven Toasted Almonds – 1/4 cup (optional)
  • Tutti Fruity – 1/4 cup (optional)

Procedure :

Break biscuits into small ieces and add into the blender jar followed by sugar, cream. Blend for 30 secs on low to medium.

Add milk and run the blender for 30 secs followed by pulp and again blend for 15 secs or until mixed.

Transfer this cream mixture to ice cream maker (follow the manufacturer’s instructions for using it. Mine will take 25 mins for turning into ice cream. Before 5 mins of finishing time add nuts and tutti fruity and serve it immediately or freeze for 3 hrs and then Enjoy.

If you don’t have ice cream maker then transfer the entire cream milk mixture to a freezer safe container and freeze it for 8 hrs making sure that you take out the container after every hour and mix it until all the crystals are dissolved. repeat this for 8 times. Enjoy!

 

 

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Jeera Rice

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Sweetened Condensed Milk – Homemade Cooking Series

Condensed Milk

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Onion Rings – Quick Snack/ Appetizer Recipes

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Sep 17

Eggless Chocolate Cake without oven

Eggless Chocolate Cake

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Sep 12

Eggless Chocolate Chip Cookies – With and without Oven

Chocolate Chip Cookies Eggless

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Sep 08

Aloo Matar – Potatoes Cooked in Peas

Aloo Matar

Simple blend of flavors and simple method of cooking makes this recipe best suitable to anybody who wants to cook in a jiffy. Potatoes and Peas when cooked together tastes wonderful and makes a great accompaniment with any Indian Flat Bread             Serves – 3 Preparation time – 5 mins …

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Sep 05

Universal Batter – Batter for Idli, Dosa, Utthappams, Soft dosa, Paniyaram

Universal Batter

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Sep 01

Rasgulla – Perfect Spongy Rasgulla Recipe

Rasgulla

Rasgulla is a yummy spongy Indian dessert recipe. Made with homemade chenna from raw Cow’s milk makes all the difference. You get perfect rasgullas which are soft, spongy and syrupy. I would like to share a short interesting story on my Rasgulla/Rasmalai recipe trials.First trial: Used store bought regular whole milk. Rasgullas turned out to …

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