Saturday, 28 September 2013

Easy Tomato Chutney

This is a quick and easy chutney. Goes well with idli, dosa, chapathi and pongal.



Tomato – 2 (Big)
Shallots – 6 to 7
Garlic Pods – 5 to 6
Green Chilly – 1
Curry leaves – a few
Ginger - a small piece
Salt – to taste
Sambar Powder – ½ tspn
Turmeric powder – a pinch
Asafoetida – a pinch
Mustard seeds – ¼ tspn
Coriander seeds – ¼ tspn
Cumin seeds – ¼ tspn
Oil – ½ tspn
Coriander Leaves – to Garnish
Fine chop the chilly, ginger,shallots and garlic. Cut the tomatoes into big chunks. Heat the oil in a pan and add mustard seeds. Once it crackles, add the cumin seeds, coriander seeds, shallots, garlic, ginger, chilly, curry leaves and asafoetida. Saute till the shallots turn a bit transparent. Now add the tomatoes, salt and sambar powder. Mash the tomatoes with a ladle now & then. Once cooked, remove from flame, garnish with coriander leaves and serve.

Cook's Note :

  1. I used homemade sambar powder. You can use store bought ones also.
  2. If sambar powder is not available you can use chilly powder also. But sambar powder enhances the taste.
Linking to cookingforallseason's sidedish mela.

Friday, 27 September 2013

Thayir Nellikkai / Gooseberries pickled in spicy curd

          Last week, I landed on this recipe while browsing for something else. The sight of the gooseberries steeped in thick curd was so very tempting that it sent me for berry shopping the same evening. I made it the next day and it was an instant hit at home.


Gooseberries – 6
Curd – ¾ cup
Chilli Powder – ½ tbsp
Salt – ½ tbsp
Turmeric powder – a pinch
Asafoetida – a pinch
Mustard seeds – a pinch
Sesame oil – ¾ tbsp
 To powder:
Mustard seeds – ½ tbsp
Fenugreek seeds – ½ tbsp

Wash and wipe the gooseberries dry. Make small incisions in the berry without cutting them into separate pieces.

 Heat, the sesame oil in a heavy bottomed pan and add mustard seeds. Once it crackle, add the slit berries and asafetida. Add half the amount of salt, stir well and cook covered in low flame. Stir in between to avoid burning. The berries will release juice and cook in its own steam.

When the berries are slightly cooked, add the remaining salt, chilli powder and turmeric powder. Stir well for a couple of minutes and switch off the flame.

Whip the curd nicely and add to the berries once they are completely cooled. Add the mustard & fenugreek powder and mix well. Store in a clean dry jar. I relished it with dosas.

Note :
  1. Use a heavy bottomed pan only. Else the berries will get burnt easily(Experience….Sigh L)
  2. Allow the berries to marinate in the spicy curd for a day before using.

Restaurant Style Vegetable Kurma - Pressure cooker Method

I like the kurma served in restaurants alongwith chapathi/parotta. Tried making the same at home and the trial was a success. I made this in pressure cooker and it saved a lot of time.


bellary onion - 1 no (cut lengthwise)
tomato - 1
Ginger Garlic paste – 1 tbsp
curry leaves - few
cloves - 3
bay leaf - 1
elaichi - 2
cinnamon - 1/2 inch
marathi mokku - 1
garam masala - 1/2 tspn
turmeric powder - 1/4 tspn
salt - to taste
oil - 1 spn
mixed vegetables - 2 cup
to grind:
green chillies - 4
grated coconut - 1/4 cup
saunf - 1 tspn
Cumin seeds - 1 tspn
coriander seeds - 1 tspn
kuskus – 1tspn
coriander leaves - few
Mint Leaves - few


Grind all the ingredients mentioned in the to grind list. Heat the oil in a pressure cooker and add the bay leaf, cardomom, cloves, cinnamon and marathi mokku. Once they crackle, add curry leaves, onion and saute till onions are golden brown. Add the ginger garlic paste and tomato. Saute till the raw smell is gone and the tomato is mashed well. Now add the cut vegetables. Add the garam masala, turmeric powder and salt and mix well. Add the ground paste and let in simmer for 5 mins. Now add 1 to 1.5 cups of water and close the cooker. Switch off after one whistle. Garnish with coriander leaves.
  1. A mix of vegetables like carrot, beans, cauliflower, potato and peas can be used.
  2. You can add soya chunks also alongwith the vegetables.
  3. 5-6 cashews can also be added while grinding the masala. It adds to the richness of the kurma.
 Linking this to motions and emotions party and to WTML event hosted by Priya of PriyasVirundhu and started by Gayathri of Gayathri'sCookspot, sidedish mela of cookingforallseasons.


Thursday, 26 September 2013

Pineapple Poli / Pineapple stuffed sweet chapathi

I was advised not to take even a bit of pineapple when I was carrying and finally I can have as much as I want now, after almost a year and a half. So I went crazy and ate a whole pineapple for dinner three days back. Again, the next day I bought a pineapple and relished it with some salt and pepper. I again bought one the third consecutive day and half of it is sitting in the fridge till now. The fantasy has worn outJ, I guess. I didn’t want it to end up in dustbin and hence this poli was born. Usually polis are made using maida. Since, I avoid it wherever I can, I made these polis with Whole wheat flour.


Whole wheat Flour – 1 Cup
Salt – a pinch
Pineapple – 4 big pieces
Cane Sugar – 2 tbsp
Milk – 4 tbsp
Water – as required


Mix the salt and whole wheat flour. Warm the milk and water separately. Add the milk to the flour and knead. Add the water gradually and knead the dough. Now Cover the dough with a wet cloth and set aside.

Fine chop the pineapple into very fine pieces. It will release juice during this process. Now add the cane sugar along with the pineapple and heat in a heavy bottomed pan. Stir it now and then to avoid burning. When cooked, the pineapple will form a lump without any juice. Switch off the flame at this stage.

Now make small balls from the dough and roll into thin chapathis. Place the pineapple stuffing on one chapathi and cover it with another. Seal the edges by pressing nicely to avoid the stuffing from coming out. Prepare all the polis like this.

Heat a flat pan and drizzle some oil. Place the poli on it. Once cooked on one side, flip and cook the other side also. Cook all the polis this way.

  1. You can adjust the sugar according to your taste.
  2. White sugar or jaggery can also be used instead of cane sugar.
  3. Once you roll the dough, you can flatten them a bit, keep the stuffing inside that, close it and then roll them into polis. But i find rolling them seperately and then stuffing much easier.
Linking this recipe to Shruti’s ‘Sweet Celebration’ Event :) and motions and emotions party and to WTML event hosted by Priya of PriyasVirundhu and started by Gayathri of Gayathri'sCookspot, spicy foood's birthday party, cusine delight's festive treats of original Spotlight event page

Wednesday, 25 September 2013

Poondu Sadham / Garlic Rice

                 This is a good recipe to make use of leftover rice. I love the yummy flavor of this rice so much, I make fresh rice just to make this dish. It is a very simple recipe that will come in handy when you are late to the office and want to pack something real quick for lunch.



Cooked Rice – 2 Cups
Garlic pods - 3
Jeera –1/2 tspn
Urad dal – ½ tspn
Chana dal – ½ tspn
Sesame seeds – 1 tbsp (optional)
Mustard seeds – ¼ tsp
Curry leaves – few
Sesame Oil – 1 tsp
To sauté & grind:
Garlic Pods – 6-7
Desiccated coconut – 3 tbsp
Red chillies – 3 nos
Sesame seeds – 1 tbsp
Salt – to taste


Heat few drops of oil in a pan and add thered chillies. After two mins, add the garlic and fry till you get a nice aroma. Add the sesame seeds and coconut and sauté for few minutes. Now cool the mixture and grind to a coarse powder.

Fine chop the garlic. Heat the rest of the oil & add mustard seeds. Once they crackle, add the chana dal, urad dal, jeera, sesame seeds, chopped garlic and curry leaves. Saute for few mins, simmer the flame, add the ground powder and rice. Mix well, switch off and serve with papad/fryums.

The mix of fried garlic, sesame seeds and coconut is what I would call an yummilicious flavor J


I personally prefer sesame oil for this dish. It helps enhance the flavor. But you can use any other oil also.

This recipe sent to Cook click n devour's c'mon chefs cook up a main dish event.

Paal Kozhukattai / Rice Dumplings in sweetened Milk

                     Due to Ganesh Chaturthi celebrations, this month was filled with kozhukattais everywhere. From the magazines, to TV, to next house aunt, everyone were talking about new kozhukattai recipes. Some of them were really weird even to hear.  We usually make only kaara kozhukattai(savoury) for ganesh chaturthi and this year was no different. Yesterday, I was craving for something sweet & ended up making these yummy lil balls. Recipe adapted from a local magazine.
Rice Flour – 1 cup
Water – ½ liter + nearly ½ cup to knead the dough
Milk – ½ liter
Sugar – as per taste
Salt – a pinch
Cardamom pods – 3
Desiccated Coconut – 3 tbsp (optional)

Add a pinch of salt and 2 tspn sugar with the rice flour and mix well. I used instant idiyappam flour. Gradually add lukewarm water to this mixture and knead till it reaches chapathi dough consistency.

 Roll the dough into equal sized small balls. Heat water in a wide pan and add the balls. Once cooked the rice balls will rise to the top.

At this stage, add the milk, sugar as per taste, crushed cardamom pods and cook till a rolling boil & switch off. Add the coconut, mix well and serve.

  1. The rice balls need to be real small, say like the size of a seedai. If the balls are big, it will be bland to eat.
  2. You can switch off the flame once the milk comes to a rolling boil or you can simmer it till the milk thickens. It purely depends on your taste. I like it a bit thick.
  3. Adding the coconut is purely optional, but I did.  It adds a yummy flavor.