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

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

Coriander Chutney /Kothamalli Chutney

Coriander chutney is an easy to make chutney,uses few ingredients and pairs very well idly,dosa.This chutney can even used as a spread for sandwiches.

The best part is,it has a good shelf life if it is stored in the refrigerator. If you want to store it for more than 2-3 days then coconut can be avoided.

The coriander leaves are home grown so used some of the tender stalks also.As the green leaves tend to oxidize,after grinding,a generous amount of tamarind is used to avoid.The original recipe uses shallots,as I ran out of it used half of the regular onion.Off to the recipe...........

                                                             

                                                            

                             Coriander Chutney/Kothamalli Chutney

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   Basic Information

   Preparation time 10 minutes
   Cooking time 10 minutes

   Serves 6(generously)

  Ingredients

Ingredient	Quantity
Coriander leaves/kothamalli illai	2.5-3 cups(tightly packed)
Shallots/chinna vengayam	6-7
Red chilly/vara milagai	4-5
Tomato (finely chopped)	1 (small size)
Curry leaves /karivepillai	2 sprigs
Coconut(grated)	2 tbs
Tamarind/puli	a small gooseberry size
Salt	1 tsp or to taste
Channa dhal/kadalaparuppu	2 tbs
Asafoetida/perungayam	a generous pinch
Oil	1.5 tbs
Mustard seeds/kadugu	1 /2 tsp

   

   Method 

• Heat around 2 tsp of oil in a pan,to this add the red chilly and channa dhal.Fry it till the dhal turns golden. Add the tamarind and asafoetida and remove it and keep it aside.Heat another tsp of oil and saute the onion,till it becomes transparent.

• Add in the chopped tomato,curry leaves and cook it till the tomato becomes mushy.At this stage add the grated coconut and fry it for a minute.

• Add coriander leaves,saute it till the leaves wilts ,put off the flame.Let it cool down. After cooling,take the red chilly,channa dhal,tamarind and salt in a blender jar.

• Grind it to coarse powder.Then add in the sauteed coriander leaves mixture to a paste with water as needed.Transfer the ground paste to a bowl.Heat the rest of the oil in a small pan and do the tempering with mustard seeds and add it to the ground chutney.

•  Serve it  with idly or dosa.

• The amount red chilly and green chilly given here is for a bit spicier version.It can be altered according to personal preference. .
• Use a clean dry spoon,if you are refrigerating and use it for 2-3 days.
• Adjust the consistency of the chutney as per personal preference.

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

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#77

Sumber http://www.naliniscooking.com

Tomato Chutney- Version 2 /Thakkali Chutney/ Tomato Pachadi

We are entering the 3rd week of Blogging Marathon #72 and for this week I chose Dip,Sauce and Spread as theme.

For day1,its a finger licking tomato chutney with coconut and mint.This chutney recipe has been lying in my draft since summer.Last Summer I had lot of home grown tomatoes and relished so many tomato based dishes.

I had this chutney in a friend's place and she paired it with urad dhal vadas.It was so delicious with a perfect  taste.She shared the recipe and made it the next day itself and clicked.The chutney pairs very well with idly,dosa,vada and even can be mixed with rice along with a dash of ghee.Try this yummy and finger licking chutney.

                                                         

                                                                                                                   

                         Tomato ChutneyThakkali Chutney- Version 2

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   Basic Information

   Preparation time 10 minutes
   Cooking time 10 -15minutes

   Serves 4(generously)

  Ingredients

  

Ingredient	Quantity
Tomato(chopped roughly)	6-7 (medium size)
Mint leaves/pudina	1/2 cup(tightly packed)
Green chilly/pachamilagai	4-5
Coconut(grated)	4-5 tbs
Red chilly/varamilagai	2-3
Sesame seed/yellu	1 tbs
Coriander seeds/dhaniya	1 tbs
Garlic/poondu	3- cloves
Salt	1 tsp or to taste
Oil	2 tbs

 For Tempering

Ingredient	Quantity
Mustard seeds/kadugu	1/2 tsp
Urad dhal/ulutham paruppu	1/2 tsp
Asafoetida/perungayam	a pinch
Curry leaves/karivepillai	few leaves

  

   Method 

• Heat around a tbs of oil in a pan,to this add the green chilly,red chilly,sesame seeds and coriander seeds,fry it for 2 minutes.Add in the mint leaves and garlic,saute it till the leaves change its color.Add in the chopped tomato..

• Cook it until mushy,add in salt.Put off the flame,let it cool down. After cooling,take the mixture in a blender jar. Grind it to a coarse paste.

•  Now add in the grated coconut and grind it well.Transfer the ground paste to a bowl.Heat the rest of the oil in a small pan and do the tempering with the given ingredients and add it to the ground chutney.

• Serve it with idly or dosa

• The amount chillies given here is for a bit spicier version.It can be altered according to personal preference. .
• This chutney stays good for 2-3 days if it is stored in the refrigerator.
• Here I didn't use any tamarind as the tomatoes were sour enough.If needed add it along with the tomatoes.
• Coriander leaves can also be added along with mint leaves.
• Also a tbs of peanuts can be added along with sesame seeds.

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

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#72

Sumber http://www.naliniscooking.com

Breakfast Thali / Tiffin Thali

Coming to day 2 of Blogging Marathon themed under thali is a breakfast/tiffin Thali.This tiffin thali can be served for either breakfast or dinner.
We make this type of tiffin thali for special occasions,feast or newly married is invited for feast.
Idly and dosa are commonly made breakfast in our households,so included in this tiffin thali.
Today I am sharing the masala idiyappam recipe.Here I used the freshly homemade idiyappam to make the masala idiappam.The same procedure can be used with store bought rice noodles.Cook the noodle as per the instruction and follow the rest of the procedure.


The thali has
1.Rava kesari
2.Idly
3.Ghee Roast
4.Masala Kuzhi Paniyaram
5.Masala Idiyappam

Accompaniments

1.Coconut Chutney
2.Mint/pudina Chutney
3.Chinna Vengaya Chutney/Shallots Chutney
4.Idly podi/Idly Milagai Podi

                                                                    

                                                            
                                         Breakfast Thali/Tiffin Thali

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   Basic Information

   Preparation time 20 minutes
   Cooking time 20 minutes

   Serves 2

   

  Ingredients

  

Ingredient	Quantity
Idiyappam(crumbled)	1.5 -2 cups
Shallots/chinna vengayam	8-10(finely chopped)
Tomato(finely chopped)	1 medium size
Green chilly/pachamilagai	2-3 (slit lengthy)
Ginger&garlic paste	2 tsp
Red chilly powder/milagai podi	1/4 tsp
Curry leaves/karivepillai	1 -2 sprigs
Garam masala powder	a generous pinch
Lemon juice	1 tsp
Salt	1 3/4 tsp
Oil	1 tbs
Coriander leaves(chopped)	2 tbs

  For the tempering

Ingredient	Quantity
Fennel seeds/sombu	1/2 tsp
Cloves/lavangam	2
Cinnamon/pattai	1/2 inch

  

  Method 

• Crumble the idiyappam and keep it aside.Heat a pan with the  oil and do the tempering with the given ingredients.Add the chopped shallots,green chilly and curry leaves.

• Saute it with a pinch of salt till transparent.Add in the ginger &garlic paste and fry it for a minute.Now add in the chopped tomato and cook it until mushy.At this stage add in all the spice powders,salt.

• Give it a mix and sprinkle some water and cook it for couple of minutes.Add the crumbled idiyappam to the mixture and mix it gently till everything blends well.Keep it in a flame for a minute.Add the chopped coriander leaves and lemon juice,put off the flame.Mix it well.

• Serve it warm

• Fresh or frozen green peas can also be added for extra taste.Just MW it for 3-4 minutes and add it along with tomato.
• A tsp of ghee can be used along with oil for an extra rich flavor and taste.

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

Check out the Blogging Marathon page for the other marathoners doing BM#70.

Sumber http://www.naliniscooking.com