January 9, 2013

3:2:1 Chutney



Ingredients:
Onion
 3
Green Chilly
 2
Tomato
 1
Cooking Oil
 1 tbs
Salt
 To Taste
To Temper:

Gingely Oil
 1 tes
Mustard Seeds
 ¼ tes
Curry Leaves
 1 spring

Procedure: 
1. Chop the onion, tomato and green chillies.
2. Heat the oil in a pan and fry the chopped onion till it becomes translucent
3. Then add the green chilly and fry for a min.
4. Now add the chopped tomato and fry till it becomes mushy.
5. Allow it to cool down and grind it with salt and little water. Transfer it into a bowl.
6. Temper with mustard seeds and curry leaves using gingely oil.
Note : Use equal size of onion and tomato.
This chutney  goes well with dosas, especially with wheat dosai.
This recipe is given to me by my sithi.


Ingredients:
Onion
 3
Green Chilly
 2
Tomato
 1
Cooking Oil
 1 tbs
Salt
 To Taste
To Temper:

Gingelly Oil
 1 tes
Mustard Seeds
 ¼ tes
Curry Leaves
 1 spring

Procedure: 
1. Chop the onion, tomato and green chillies.
2. Heat the oil in a pan and fry the chopped onion till it becomes translucent
3. Then add the green chilly and fry for a min.
4. Now add the chopped tomato and fry till it becomes mushy.
5. Allow it to cool down and grind it with salt and little water. Transfer it into a bowl.
6. Temper with mustard seeds and curry leaves using gingelly oil.
Note : Use equal size of onion and tomato.
This chutney  goes well with dosas, especially with wheat dosai.
This recipe is given to me by my sithi.

I am sending this to Gayathri's WTML

January 5, 2013

Peas Masala Bath / Pattani Masala Satham





Ingredients:
Cooked Rice
 1 cup
Peas (either frozen or fresh)
 ½ cup
Onion
 1
Tomato (medium size)
 3
Curry Leaves
 1 spring
Turmeric Powder
 ¼ tes
Oil
 1 tbs
Red Chilly Powder
 ¾ tes
To Grind:

Grated Coconut
 2 tbs
Ginger
 1 inch
Garlic
 5 pods
Aniseeds (Sombu)
 1 tes


Procedure: 
1. Grind grated coconut, ginger, garlic and aniseeds with little water and keep it aside.
2. Chop the onion into lengthwise thin pieces and chop the tomato into small cubes.
3. Heat the oil in a thick bottom pan or kadai, add the curry leaves and chopped onion. Fry till the onion becomes translucent.
4. Then, add the peas and little salt, fry for 5 mins.
5. Now add the chopped tomatoes and fry for 2 mins.
6. Add ground paste, turmeric powder, red chilly powder and enough salt. Cook till  raw smell goes out and the mixture becomes thick paste.
7. Now add the cooked rice and mix them gently, and cook for few mins.  

Now the Peas Masala Bath is ready to serve. Serve with raitha.

I used seeraga samba rice and fresh peas. I served with just Cucumber. Even this simple combination worked out.

I am sending this to Gayathri's WTML  and








January 1, 2013

Facebook

Subscribe via Email

Foodie Blog Roll

My Buddies List

IndiBlogger

Zomato

View my food journey on Zomato!