Green Tomato Chutney

Hirvya Tomatochi Chutney 

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An interesting Maharashtrian Chutney. Goes well with roti, dosa, idli, upma and plain rice. You can get a mixture of tastes sweet , spicy and tangy flavours . You will enjoy every bit of this chutney. Green tomatoes are available in plenty especially in the winter months , all the vegetables and fruits are fresh and colourful. Enjoy all the seasonal vegetables and fruits.

Ingredients

Chopped green tomatoes – 2 cups

Green chillies – 5 ( chopped to two )

Roasted peanuts( coarsely powdered) – 1/2 cup

Roasted and powdered white sesame seeds – 1 teaspoon

Grated jaggery – 1/4 cup

Salt to taste

Water – 1/4 cup

To Season

Oil – 3 tablespoons

Mustard seeds – 1 teaspoon

Cumin seeds( jeera ) – 1/2 teaspoon

Turmeric powder –  3 pinches

Asafoetida powder – 1/2 teaspoon

To Garnish

Finely chopped green coriander leaves – 2 tablespoons

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Method

Heat a pan. Season all the seasoning ingredients. Add the chopped green tomatoes. Keep the flame on sim. Cover and cook for 5 minutes. Add 1/4 cup water and cook for further 3 minutes. Add the green chillies, peanut powder, sesame seed powder, jaggery,salt to taste and mix well. When thick, switch off the stove and garnish. Mix. Serve.

Chef’s Tips

1) Can add 2 or 3 flakes of pounded garlic while seasoning for an extra flavour.

 

Mango Ginger Rava Dosai with Green Tomato Chutney

Mango Ginger Rava Dosai

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Mango ginger rava dosai, Green Tomato Chutney and Red Coconut Chutney

Mango ginger is Mangai Inji. A nice breakfast is very soul filling, especially if it is rava dosai. Adding mango ginger further enhances the taste. This recipe is my mother’s speciality. It is in fact her signature dish.

Ingredients

Processed rice flour – 3 cups

Maida ( refined flour ) – 2 cups

White Rava – 1 cup

Jeera ( cumin seeds) – 1 teaspoon

Peeled and grated mango ginger – 1/4 cup

Green chillies – ( finely chopped ) – 2

Asafoetida powder – 1/2 teaspoon

Salt to taste

Finely chopped green coriander leaves and curry leaves – ( each ) – 1 tablespoon

Water – required amount

Oil – to drizzle around the dosa

To Season

Oil- 1 teaspoon

Mustard seeds- 1 teaspoon

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Method

Take a big bowl. Add the rice flour, maida, rava, grated mango ginger, jeera, chopped green chillies, coriander and curry leaves. Add salt to taste. Add asafoetida powder. Add enough water to make a thin batter. Mix with a whisk to avoid lumps. Keep the batter covered and rest for 1 hour. Heat a dosa tava. Grease the tava lightly. Keep the flame on medium. Pour the batter from the outer edge towards the centre with a cup. Do not spread the batter with a ladle. Drizzle oil around the dosai. Cook on medium flame on both sides till golden and crisp. Serve hot .

Chef’s Tips

1) To make onion rava dosai, chop onions very, very finely and add to the dosa batter or sauté the finely chopped onions in little oil and add to the batter or pour the dosa batter on the pan and sprinkle the finely chopped onions on top and make the dosa.

 

 

Aloo Rajma Biriyani

Aloo Rajma Biriyani

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Oh! The taste still lingers in my mouth. I first had a taste of this Biriyani in  Kailash Prabhat, Mumbai.  I got the recipe, came to Chennai and tried it. OMG, just yummy. Can’t stop eating. One of my favourites. Make this Biriyani and enjoy with your family. Do try this recipe for the weekend and please post your feedback.

Ingredients

Boiled Basmathi rice – 2 cups

Boiled rajma – 1/2 cup

Boiled, peeled baby potatoes  – 15

Thick curds – 2 tablespoons

Finely chopped onions – 1 cup

Finely chopped tomatoes – 1/4 cup

Freshly pounded ginger and garlic – 1 tablespoon

Pounded Green chilli – 1

Finely chopped mint and green coriander leaves – 1 tablespoon each

Turmeric powder – 2 pinches

Kitchen King Masala ( I have used Everest Masala ) – 1 teaspoon

Kashmiri Chilli powder – 1 teaspoon

Coriander powder – 1/2 teaspoon

Cumin (jeera powder) – 1/2 teaspoon

Garam masala powder – 1/2 teaspoon

Sugar – 1/2 teaspoon

Salt to taste

To Season

Oil – 3 tablespoons

Jeera ( cumin seeds) – 1  teaspoon

To Garnish

Finely chopped coriander leaves and mint leaves  – little.

Ghee – 1 teaspoon

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Method

Heat a big non stick pan. Add oil. Season jeera. Fry the onions in medium flame. When the onion turns transparent, add thepounded ginger, garlic and green chilli. Sauté on sim flame for 5 minutes. Add the chopped tomatoes. Sauté  for 3 minutes. Add the curds. Sauté for 3 minutes. Add all the dry spice powders. Add salt to taste, sugar, chopped mint and coriander leaves. Now add the boiled aloo and rajma. Sauté for 2 minutes. Add the boiled rice. Mix gently. After 5 minutes, switch off the stove. Garnish. Serve hot with any raitha of your choice.

Chef’s Tips

1) Can add little golden fried cashew halves to the Biriyani.

 

Hotel Chalukya Chutney

Chalukya Chutney

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I suddenly remembered this Chutney , which is very nice to eat with idli, rava idli, dosa, puri, paratha and Pongal. Whenever we visited Bangalore we love to eat at Hotel Chalukya. This chutney is their speciality. I had an opportunity to learn this recipe from one of their Chef’s and I am immensely pleased to share this recipe with all of you.Can store this chutney for 2 days in the refrigerator. The recipe for you.

Ingredients

Onions – 2 ( chopped )

Chopped garlic flakes – 2

Grated coconut – 1/2 cup

Green chillies -2

Cleaned and chopped fresh green coriander leaves  –  1  big handful

Roasted gram ( Pottu kadalai ) – 1  tablespoon

Tamarind paste – 1/2  teaspoon

Salt to taste

Water – 1/4  cup

Oil –  2 tablespoons

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Method

Heat a pan. Add oil. First roast the green chillies on medium flame for 1 minute. Remove the chilli and put it in a plate. Next fry the garlic and onions in sim flame till transparent. Switch off the stove. Add the grated coconut, salt, roasted gram and tamarind paste. Mix. Transfer to a plate. Cool. Then add the green chillies and coriander leaves to the mixture. Blend to a thick paste with water. Serve.

Chef ‘s Tips

1) No seasoning is needed for this chutney.

 

Amahaldi Karela Achaar

Amahaldi Karela Achaar ( Mango ginger and  Bitter gourd Pickle)

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Mango ginger ( Mangai  Inji ) with bitter gourd makes a delicious pickle , OIL FREE, is our family favourite. We have been making this pickle for more than two decades. Goes well with rotis, curd rice, or pulao. When you taste this , you can feel a burst of flavours in your mouth. Try this recipe and enjoy.

Ingredients

Mango ginger – ( peeled and cut to small juliennes ) – 2 cups

Bitter gourd – ( cut to paper thin strips ) – 1/2 cup

Crystal salt( powdered ) – 1 tablespoon

Kashmiri Chilli powder – 1/2 tablespoon

Lemon – 1 ( deseed and chopped to very thin strips )

Lemon juice – 3 tablespoons

Asafoetida powder – 2 pinches

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Method

Take a big , dry bowl. Add all the above mentioned ingredients. Toss well. Keep covered for 2 hours. Mix well. Transfer to a dry glass bottle. Leave it outside for 4  to 5 hours. Serve. Refrigerate in the normal fridge compartment. Keeps well for 2 weeks.

Chef’s  Tips

1) Always use a dry spoon to serve the  pickle.

Breakfast Drink

Bliss

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This is pure bliss.  A sheer breakfast drink, simple, colourful and quite filling. This is my first post for a juice.

Beetroot is packed with vitamins and powerful antioxidants.

Carrot is full of Vitamin A and lends a beautiful skin.

Tomatoes are rich in folic acid, Vitamin A and C.

Oranges are a store house of Vitamin C , iron, phosphorous,  and thiamine.

Enjoy bliss with a toast.

Ingredients

Peeled and chopped beetroot – 1 and 1/4 cup

Peeled and chopped carrot – 1 cup

Tomatoes – 2 ( chopped )

Orange segments ( cleaned ) – 4

Garlic – 1 flake( chopped)

Powdered sugar – 1 tablespoon

Crystal salt – 1/2 teaspoon

Pepper powder – 2 pinches

Cold water – 2 cups

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Method

Take a big blender jar. Add in all the above mentioned ingredients. Blend to a smooth purée. Do not strain. Serve.

Chefs tips

1) Always use fresh fruits and vegetables.

2) Powdered sugar mixes well .

3) Do not make the juice very watery.

Aravanai

ARAVANAI

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Aravanai is a Divine Offering to the Lord. Sri Rangam, a small town in Trichy, is very famous for this Aravanai Prasadham. This Aravanai is served to the devotees at night in Sri Ranganathar Temple for which there is a very long queue. Though this Aravanai is a sweet dish, little salt is added which heightens the flavour. Can be made easily. Choose nice dark golden syrup jaggery( paagu vellam), that’s where the taste of this dish lies.

Aravanai is a payasam variety, slightly thick. Do try and give me your feedback.

Ingredientsn

Raw rice –  1 cup ( washed and soaked in water for 10  minutes)

Water – 3cups ( to cook the rice)

Dark golden coloured syrup jaggery ( paagu vellam ) – 3 and 3/4 cups

Sugar – 1 tablespoon

Water – 1 cup ( to dissolve the jaggery and make a syrup )

Salt – 1/4 teaspoon

Cardamom powder – 2 pinches

Fresh , hot ghee – 3/4 cup

Fresh, hot ghee – 1 tablespoon (to fry the rice)

To Garnish

Golden( ghee roasted ) fried halved cashewnuts –  2 tablespoons

 

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Method

Heat a big nonstick pan. Add 1 tablespoon ghee. Keep the flame in sim. Add the drained rice.Saute on sim flame for 5 minutes. Add 3 cups water. Cover and cook till the rice is done. Do not mash the rice. Cover and keep it aside. Heat another pan. Add 1 cup water. When the water boils add the jaggery. Cook on medium flame till the jaggery dissolves. Simmer for 5 minutes. Switch off the stove and strain the jaggery syrup, to remove the impurities. Add this strained jaggery syrup to the cooked rice. Again keep the nonstick dish on the stove. Heat on medium flame. Add ghee little by little. Add salt, sugar and cardamom powder. Mix gently. Allow it to simmer for 5 to 8 minutes. Switch off. Garnish and serve hot.

Chef’s Tips

1) Do not add milk while cooking. The sheen will not bo there. Milk will totally give a different taste.

2) Make the Aravanai slightly runny, as it cools it will thicken.

 

 

 

Tomato Almond Paranthas

Tamaatar Badam Paranthas

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Paranthas , Thick Curds and Bhavnagari Red Chilli Pickle

Was planning to try out this combination from a long time. I suddenly decided to make it for breakfast. Tomato is rich in dietary fibre, iron, zinc and vitamins.

Almond is full of protein, calcium, phosphorous, zinc and vitamin c.

A combo of these two is pretty amazing. Serve these paranthas with thick curds and  an  achaar( pickle) . Serve with Milijuli sabji.

Ingredients

Wheat flour –  2 cups

Boiled rajma ( mashed) – 1/4 cup

Salt to taste

Oil – 1 teaspoon

Ghee – 1 teaspoon

Grind to a fine paste

Chopped tomatoes – 2

Blanched , peeled, chopped almonds – 6

Dry Kashmiri red chillies – 1

Cumin ( jeera) seeds – 1 teaspoon

Garlic -2  flakes

Ginger – ( chopped) – 1 teaspoon

Chopped onion – 1

Chopped green coriander leaves – 1 tablespoon

A mix of oil and ghee to drizzle around the paranthas

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Method

Take a big bowl. Add all the above mentioned ingredients and the ground paste. Mix well. Sprinkle little water  and knead to a fine soft dough. Cover and rest it for 15 minutes. Roll into round paranthas. Cook on a tava. Drizzle oil and ghee around. Cook till golden on both sides. Serve hot.

Chef’s Tips

1) As an option, can add grated carrots and little crushed kasoori methi while kneading the flour.

 

Salem Special

VENGAYA MOLAGA

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VengayaMolaga, is truely a Salem Special. I learnt this recipe from my mother’s friend Mrs Rathinam. Vengayam is onion and Molaga is chilli ( dry red chilli ). You will eat 2 more extra idlis with this chutney.

Very simple and easy ingredients are used, that is available at home. Best served with piping hot idlis, dosas, phulkas, pongal, and as a spread for bread. You will simply love the taste and colour.

Ingredients

Big onions – 3 (  chopped )

Dry Kashmiri red chillies – 4 ( soaked in hot water for 15 minutes and then drain it and use )

Tamarind paste – 1/2 teaspoon

Crystal salt to taste

Garlic – 2 flakes( chopped )

To Season

Oil  –  2  tablespoon

Mustard seeds – 1/2 teaspoon

Asafoetida powder – 1 pinch

Chopped curry leaves – little

Method

Take a big blender jar, add all the above mentioned ingredients. Blend to a little coarse paste. Season and serve.

Chef’s Tips

1) Do not add water while grinding.

 

 

Maagi Shunti Pachchadi

Mango Ginger Raitha

Mango ginger is called Mangai Inji in Tamil and Maagi Shunti in Kannada. A really, really refreshing Raitha for the mouth. You will also definitely enjoy this pachchadi. A very simple recipe just for you.

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Ingredients

Peeled and thinly sliced pieces of mango ginger – 3 tablespoons

Whisked thick curds – 2 cups

De -seeded and chopped tomatoes – 1 cup

Finely chopped green chilli -1

Salt to taste

Sugar – 1 teaspoon

To Garnish

Finely chopped pieces of spring onion greens – little

Method

Take a big bowl. Mix in all the above mentioned ingredients.Garnish. Chill and serve.

Chef’s Tips

1)Mango ginger lends a punch to this dish.

2) Always whisk the curds before adding ,as it will give a uniform feel.