Tomato Mint Chutney/Thakkali Pudina Chutney

As my family likes the mint flavor,I try to make different varieties of chutney out of mint.One such try was this mint chutney and it pairs very well with idly and dosa.Also its a great spread for bread to make sandwiches.

This is a simple,easy to make chutney and need only 20 minutes for the entire process.Addition of urad dhal and channa dhal gives a nice creamy texture to the chutney.

                                                             

                                                            

                                  Tomato Mint Chutney /Thakkali Pudina Chutney

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   Basic Information

   Preparation time 10 minutes
   Cooking time 10 minutes

   Serves 4-5

  Ingredients

Ingredient	Quantity
Mint leaves/pudina illai	2 cups(tightly packed)
Coriander leaves/kothamalli illai	1/4 cup(tightly packed)
Tamarind/puli	a big gooseberry size
Green chilly/pachamilagai	6-7
Shallots/chinna vengayam	3-4
Tomato/thakkali	3 (medium size)
Urad dhal/uluthamparuppu	2 tsp
Channa dhal/kadalaparuppu	2 tsp
Salt	3/4 - 1 tsp
Oil	1 tbs

   For the tempering

Ingredient	Quantity
Mustard seeds/kadugu	1 tsp
Curry leaves/karivepillai	few leaves
Asafoetida/perungayam	a pinch

   

Method 

• Clean the mint and coriander leaves in water for couple of times and set it aside.

• Heat a pan with 2 tsp of oil and to tis add the urad dhal and channa dhal,fry it until golden.Add in the green chillies,chopped shallots and give it a mix.
• Now add in the chopped tomato,tamarind and cook it till the tomatoes are soft.at this stage add in the coriander and mint leaves.

• Cook it until the leaves wilt.Put off the flame and let it cool down.Now blend it in a blender to a fine paste and transfer it to a bowl.Now heat a pan with a tsp of and do the tempering and add it to the chutney.Mix it well.

•  Serve it  with idly or dosa.

Enjoy....................................

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#94

Sumber http://www.naliniscooking.com

Maravallikizhangu Adai/ Tapioca Savory Pancake

Maravallikizhangu/tapioca root /yuca is a starchy root vegetable and so many recipes can be made out of it.One such popular delicacy made in village side is maravallikizhangu adai.Adai is a thick savory pancake made with lentils and rice.
Maravaliikizhangu adai is a quick and easy to make where the lentils are used in smaller quantities.This adai makes a great option for either breakfast or dinner as it has lentils and rice.

                                               

                                         

                                                                              

                               Maravallikizhangu Adai/Tapioca Savory Pancake

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   Basic Information

   Preparation time 25 minutes
   Soaking time - 2-3 hours

   Cooking time 3-4 minutes /adai

   Makes 5- 6

  Ingredients

Ingredient	Quantity
Idly rice/idly puzungal arisi	1 cup
Raw rice/pacharaisi	2 tbs
Toor dhal/thuvaram paruppu	1 tbs
Channa dhal/kadala paruppu	1 tbs
Tapioca/maravallikizhangu	1.5 cup(grated)
Red chilly/varamilagai	5-6
Fennel seeds/sombu	1/2 tsp
Salt	1 tsp
Asafoetida/perungayam	a generous pinch
Onion(finely chopped)	1 (medium size)
Curry leaves	2 sprigs(finely chopped)
Coriander leaves	2-3 tbs(finely chopped)
Oil	as needed to cook

   
 

  

  

 Method 

• Wash and soak the rice and lentils together with water.Let it soak for 2- 3 hours.
• Meanwhile peel the skin of tapioca and clean it with water.Grate it  with a grater and keep it aside.

• After soaking completely drain the water and grind the red chilly,fennel seeds,rice and the soaked mixture with little water to a bit coarse paste.Now add in the grated tapioca and grind it for a minute.

• Transfer the ground batter to a bowl,to this add the finely chopped onion,curry leaves and coriander leaves. Add in salt and asafoetida and mix it well,adjust the consistency with water.

• Heat a griddle in a medium flame,once the griddle becomes hot pour a ladle full of batter and spread it.
• Drizzle a tsp of oil and cook it for a minute or two,till it becomes golden.Flip it to the other side and cook it for couple of minutes,drizzle another tsp of oil. Remove it from the griddle.

• Serve it with coconut chutney and sugar.

• Keep the flame in a medium to get a nice crispy edges.
• Grated coconut can also be added.
• Coconut chutney is the best combo for this adai.

Enjoy.........................................

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#90

Sumber http://www.naliniscooking.com

Coriander Chutney with No Coconut /Kothamalli Chutney

I have already shared a version of coriander chutney here.But this version of coriander chutney is different and uses a very few ingredients.

This chutney is a perfect accompaniment for idly,dosa.But I personally prefer to have it with curd rice.Also this chutney is perfect for travel,as it tends to stay for a day or 2 without refrigeration.

This chutney has become staple in my house these days as I have lot of home grown coriander leaves.When the chutney is hot,it may be slightly bitter but once it cool down it tastes so yummy.A good amount of tamarind and red chillies make this chutney finger licking.

                                                             

                                                            

                             Coriander Chutney with No Cococnut/Kothamalli Chutney

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   Basic Information

   Preparation time 20 minutes
   Cooking time 10 minutes

   Makes 1.25 cups

  Ingredients

Ingredient	Quantity
Coriander leaves/kothamalli illai	3 cups(tightly packed)
Tamarind/puli	a big gooseberry size
Red chilly/vara milagai	7-8
Salt	1 tsp
Mustard seeds/kadugu	1 tsp
Asafoetida/perungayam	a generous pinch
Oil	2 -3 tbs

   

   Method 

• Clean the coriander leaves in water for couple of times.Remove the thick stalk and keep the tender stalks.If needed chop the coriander leaves and set it aside.

• In a blender jar take the red chillies,salt,tamarind and coriander leaves.Add 1/4 cup of water and blend it to a fine paste with intervals.

• Heat a pan with oil and crackle the mustard seeds,add in the asafoetida.Now add in the ground coriander paste.Mix it well.

• Let it cook in a medium flame till the oil separates.Put off the flame and check the seasoning.After cooling store in it an air tight container.

•  Serve it  with idly or dosa.

• The amount red chilly and given here is for a bit spicier version.Also my red chillies are extra spicy one.It can be altered according to personal preference. .
• Use a clean dry spoon,if you are refrigerating and use it for 2-3 days.
• The amount of tamarind plays an important role in both taste as well as shelf life.So adjust accordingly.

Enjoy................

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#89

Sumber http://www.naliniscooking.com

Bengali Tomato Chutney /Sweet and Sour Tomato Chutney /Tomato Chatni

We are starting the final week of blogging marathon 89th edition and I will be sharing the condiments on the side.
Condiments are part of everyday meal in most of the Indian cuisines.Mostly chutney,pickles,spice powders are consider as condiments and it complements the meal.

Today's recipe is a finger licking tomato chutney from Bengali cuisine.This chutney is a blend of sweet and sour taste.The addition of cashews and raisins give a nice texture and make the chutney rich.
Also mango pulp candy is used in the chutney to enhance the taste and the texture.As I don't have those,made without and the taste was so delicious.

This chutney can be relished with fried papad also.Though there are so many versions for this simple tomato chutney,I made it according to my family's taste and the availability of the ingredients.

The highlight of the recipe is the use of  Paanch Phoran(blend of five spices).For the Paanch Phoran spices,mix equal quantities of fennel seeds,mustard seeds,onion seeds(kalonji seeds),cumin seeds,and fenugreek seeds.

Paanch Phoran or Paanch Foran is an important spice blend in Bengali cuisine which gives a nice and aromatic flavor the the dish.

                         

                                    

                                                       Bengali Tomato Chutney/Tomato Chatni

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   Basic Information

   Preparation time 10 minutes
   Cooking time 30 minutes

   Makes 1.5 cups

  Ingredients

Ingredient	Quantity
Tomato	300 grams
Sugar	3/4- 1 cup
Salt	1/2 tsp
Raisins	2 tbs
Cashews/mundiri	10-13 (halved)
Red Chilly powder/milagai podi	1/2 tsp
Oil	2 tbs

  For the Tempering

Ingredient	Quantity
Paanch Phoran	1 tsp
Asafoetida/perungayam	a pinch
Red chilly/varamilagai	1(whole)

   

   Method 

• Chop the tomatoes and keep it aside.Heat a pan with  oil and do the tempering with red chilly and paanch phoran.Add the tomatoes along with salt and turmeric powder.

• Cook it covered until the tomato becomes soft and mushy.Once it becomes soft add in the sugar and halved cashews.

• Mix it well till the sugar dissolves,now add in the red chilly powder and mix it well.Let it bubble for 2-3 minutes.Add in the raisin and simmer it for a minute.Put off the flame when the chutney is in a thin consistency.Due the addition of sugar the chutney turns thicker after cooling.Store in an air tight container after it is cool down completely.

• Serve it  as a condiment.

• The amount of sugar depends on the sourness of the tomato,I used around 1 cup.
• The chutney becomes thicker after cooling,so put of the flame when the chutney is in a slightly thinner consistency.
• Store in the refrigerator in a clean air tight container.

Enjoy................

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#89

Sumber http://www.naliniscooking.com

Paneer Grilled Sandwich / Grilled Paneer Sandwich

Ending the protein rich dishes in Blogging Marathon series with a grilled sandwich with paneer stuffing.I can't believe that we have completed a month.

I wanted to end the series with a sweet note,but some of my personal things kept me busy.In the last minute I changed it to a simple sandwich with paneer.

As my kids love sandwiches for their after school snack,I experiment so many sandwich recipes.One such is the grilled panner sandwich with cheese and veggies.This sandwich came out extremely addictive and delicious.

                                                  

                                                            

                                            Paneer Grilled Sandwich/Grilled Paneer Sandwich

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   Basic Information

   Preparation time 10 minutes
   Cooking time 10 minutes

   Serves 2

  Ingredients

Ingredient	Quantity
Bread slices(white or wheat)	6
Mozzarella cheese	1/4 cup (grated)
Onion(roundly sliced)	as needed
Tomato(sliced)	as needed
Cucumber(sliced)	1
Mint Chutney/pudina chutney	2 tbs / sandwich
Chaat Masala	as needed
Butter/vennai	1 -2 tbs

 For the panner stuffing

Ingredient	Quantity
Paneer(grated)	200 gms
Green chilly	2(finely chopped)
Ginger/inji	1 tsp(grated)
Red chilly powder	1/2 tsp
Garam masala powder	1/4 tsp
Turmeric powder/manjal podi	1/8 tsp
Dried fenugreek leaves/Kasoori methi	1 tsp
Cumin seeds/jeergam	1/2 tsp
Salt	to taste
Oil	2 tsp

    

   Method 

• Start by heating the pan with oil and crackle the cumin seeds,to this add the green chilly and grated ginger.Reduce the flame and add in the spice powders and salt,give it a mix.
• Now add in the grated paneer and mix it well,so that everything blends well.Put off the flame adn add in the chopped coriander leaves and kasoori methi.Mix it well.

• Now spread a tsp of butter on a slice and apply some mint chutney.To this add generous amount of paneer stuffing.On another bread slice apply some mint chutney and keep on to top of the it.Keep some onion,tomato and cumber slices.Sprinkle some chaat masala powder.
•  Sprinkle some grated cheese on top of the veggies.Now cover it with a chutney smeared bread.Apply some butter on top of the bread slice and grill it for 2 minutes or according to the instructions.
• Remove it and cut diagonally.

• Serve it warm with ketchup.

                                                                                  

Enjoy..............................

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 80

An InLinkz Link-up

Sumber http://www.naliniscooking.com

Moong Dhal Savory Puttu /Paasiparuppu Kaara Puttu

Ending the legumes and lentils series in Protein Rich Dishes in mega marathon edition with savory puttu.
I have already shared the sweet puttu with moong dhal,but today's version is a savory one .The procedure is almost same as sweet puttu.Instead of jaggery syrup it needs tempering with basic ingredients.
This puttu can be eaten as such,we prefer to sprinkle boondi or sev.Even spicy idly podi/chutney powder can also be sprinkled and eaten.My kiddo loves to top it with sugar and eats.Off to the recipe.......

                                                             

                                                            

                                                                   Moong Dhal Savory Puttu/Paasiparuppu Kaara Puttu

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   Basic Information

   Preparation time 10 minutes

   Soaking time 2-3 hours
   Cooking time 20-25 minutes

   Serves 3

  Ingredients

  

Ingredient	Quantity
Moong dhal/paasiparuppu	1/2 cup
Channa dhal/kadalaparuppu	2 tbs
Raw rice/pacharisi	2 tbs
Curry leaves/karivepillai	few leaves
Green chilly/pachamilagai	2 (chopped finely)
Ginger/inji	1/2 tsp(grated)
Turmeric powder/manjal podi	1/4 tsp
Coconut(grated)	3-4 tbs
Salt	3/4tsp
Coriander leaves(finely chopped)	1 tbs
Lemon juice	2 tsp
Oil	1 tbs

 For tempering

Ingredient	Quantity
Mustard seeds/kadugu	1/2 tsp
Urad dhal/uluthamparuppu	2 tsp
Channa dhal/kadalaparuppu	1 tbs
Asafoetida/perungayam	a pinch

  

   Method 

• Wash and rinse the dhals and rice with water,soak it together for 2-3 hours with enough water.After soaking completely drain the water and keep it aside.
• Now in a blender jar take the dhals and rice and grind it to a bit coarse paste along with salt.

• Grease the idly plate,put the batter in each mould and keep the plate in the idly maker.

• Steam it for 10 minutes.Remove the plate from the steamer and let it cool,take out the idlys from the plate and sprinkle some hot water and crumble it.Keep it aside.

• Keep a pan with oil and do the tempering,toast the curry leaves.Add in the chopped green chilly,grated ginger and coconut .

• Give it a mix,add in the turmeric powder and a pinch of salt.Add the crumbled idly.

• Mix it well and keep it on the flame for 2-3 minutes. Finally sprinkle the coriander leaves and some grated coconut and lemon juice,give it a mix.

• Serve it warm

• The amount of lemon can be altered depending on the sourness of the lemon.
• Cashews can also be added along with the tempering for extra crunchiness and rich taste.
• While crumbling the idlys,if you feel dry sprinkle some hot water.
• The crumbled idlys can be pulse it in a blender for 30 second with regular intervals.Otherwise it will be like a paste.

Enjoy.........................

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 80

An InLinkz Link-up

Sumber http://www.naliniscooking.com