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July 7, 2014

Raw Tomato Chutney Recipe - Uncooked Tomato Chutney For Idli Dosa


Easy tomato chutney recipe

I must thank my sister Radha for teaching me this super quick and easy, uncooked raw tomato chutney recipe. It has only 2 major ingredients.U can prepare it in just 2 minutes.No sauting,no chopping works too.This chutney is very similar to my MIL’s vengaya molaapdi (2 ingredient onion chutney).When i tried this chutney for the first time, I made it less spicy.The taste was very bad and I felt the raw smell of tomatoes too.When i told this to my sis, she suggested me to add more green chillies & try again.So this time i made it perfectly and loved its taste.This chutney tastes super spicy and its a great side dish for idli,dosa.U should have this chutney mixed with few tsp of gingely oil to enjoy its actual taste and flavour.Even Raksha liked this chutney mixed with ghee Winking smile.U can grind and store this chutney in refrigerator for two days.Its taste gets improved.I hope this chutney would be useful for Bachelors & working women Smile.Ok,lets see how to make this South Indian style easy,quick,spicy tomato chutney at home..
Don’t forget to check out my 2 ingredient easy onion chutney recipe Winking smile.My most favourite chutney Thumbs up.

Easy tomato chutney recipe

Easy, Raw tomato chutney recipe


Easy tomato chutney recipe Easy, uncooked, raw tomato chutney recipe with just two ingredients  - Spicy tomato chutney for idli,dosa!
Cuisine: Indian
Category: Chutney
Serves: Serves 1-2
Prep time: 1 Minutes
Cook time: 1 Minutes
Total time: 2 Minutes


INGREDIENTS

  • Ripe tomato- 1 no
  • Green chillies - 3-4 nos (small)
  • Tamarind - a small pinch
  • Salt - as needed
METHOD

  • Roughly chop the tomatoes.Take the tomatoes,green chillies,tamarind and salt.Grind it to smooth paste.No need to add water becoz the water content in tomatoes itself is enough.Add water only if necessary.
Serve with idli,dosa adding few tsp of gingely oil/Sesame oil.
Enjoy !

Note
  • Adjust the quantity of green chillies based on the spiciness of chillies.
  • Make sure that the flavour of chillies should be dominant than tomatoes.
  • I have given in very small quantity.Try this once.If u like this taste,grind in large quantity.
  • If u want to give this chutney for ur kids,mix little chutney in lots of ghee and serve them.Ghee helps to suppress the spiciness & reduces the burning sensation in tummy.
Enjoy this easy n spicy tomato chutney with idli,dosa.It tastes yum !
Spicy tomato chutney

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July 5, 2014

ALOO POSTO,KALAI DAL RECIPE-BENGALI RECIPES


Aloo posto-kalai er dal recipe

This week’s Bengali recipe  Kalai er dal and aloo posto is one of the famous,hot combo that is served in an authentic Bengali lunch thali.I actually wanted to try aloo posto recipe and some bengali style dal recipe with toor dal or masoor dal.But when i was going through some blogs,they had mentioned aloo posto tastes great with kalai-er dal (dal made of split white urad dal).As i have not tried any dal recipes with urad dal,i tried this combo recipes from here.Both are no onion no garlic dishes.As Bengali’s say,aloo posto and kalai dal is really a classic combo and healthy too.The dal was aromatic with fennel n ginger flavour and alu posto was a bit spicy sidedish coated with poppy seeds paste.This combo went along each other very well Thumbs up. We loved its taste.I had some leftover dal and aloo posto for dinner and i found its taste was much much improved.I think this dish needs some standing time for all the flavours to blend well.Ok,lets see how to make this bengali  urad dal and the famous aloo posto recipes below Smile.

KALAI ER DAL
Kalai dal

Kalai dal recipe


Kalai dal recipe Bengali style kalai er dal recipe - Split white urad dal flavoured with ginger & fennel !
Cuisine: Indian
Category: Dal
Serves: Serves 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes


INGREDIENTS
1 cup - 200ml

  • Split white urad dal - 1/2 cup
  • Green Chillies -2-3 nos
  • Hing/Asafetida - 1/4 tsp
  • Water - 2 cups for cooking the dal & 1/2 cup later
  • Salt- as needed
  • Turmeric powder - 2 pinches (optional)
To grind to a paste
  • Ada-Mouri bata ( a wet paste of Ginger and Fennel Seeds)
  • Mouri/Fennel Seeds - 1 tbsp
  • Ginger - 1 inch piece
METHOD

  • In a pressure cooker base,take the dal and dry roast it till it turns golden brown lightly with a nice smell.Roasting is to avoid the sliminess of the dal while eating.But this step is completely optional.Add enough water,turmeric powder,hing and pressure cook till dal turns mushy.
Bengali dal step1
  • In the mean time,grind the ginger and fennel seeds to a smooth paste adding water.
Bengali dal step2
  • After the pressure is released,remove the lid of the cooker and mash the dal well with a whisk or ladle.Keep aside.
  • In a kadai,heat oil and saute the green chillies and the ground paste.Saute till u get a nice smell.
Bengali dal step3
  • Add the cooked dal,salt and some water.Allow it to boil well for 5-7 minutes.check the consistency.Make it thick or slightly thin as per ur wish.
Bengali dal step4
Serve hot with rice topped with a drop of ghee !Enjoy !



ALOO POSTO RECIPE

Aloo posto recipe

Aloo posto recipe


Aloo posto recipe Bengali style aloo posto - Yummy side dish for kalai dal or any bengali dal recipe
Cuisine: Indian
Category: Side dish
Serves: Serves 4
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes


INGREDIENTS

  • Potato - 3 nos
  • Poppy seeds - 3 tbsp
  • Salt & water - as needed
  • Cooking oil - 1tbsp
  • Jeera/Cumin seeds - 1/2 tsp
  • Green chillies - 3 nos
METHOD

  • Soak poppy seeds in enough water.Wash and chop the potatoes into cubes(refer picture)
Aloo posto step1
  • Grind the poppy seeds after 10-15 minutes to a smooth paste adding little water.Grind for long time to get a smooth paste.
  • Heat oil in a kadai and splutter jeera & saute slitted green chillies.Add the potato cubes and saute till golden brown.Add salt.
Aloo posto step2
Aloo posto step3
  • Add the ground poppy seeds paste.Mix well and add some water.Cover & cook till potatoes are well cooked.All the water will be absorbed and the mixture will be semi dry.
Aloo posto step4
Remove and serve with dal rice.
Enjoy !



Enjoy this hot and delicious Bengali combo for lunch !Smile



 Bengali urad dal,aloo posto recipe
Do check out my other Bengali recipes too Smile

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July 3, 2014

MANGO SEEKARANE/MAAVINA HANNU SEEKARANE- KARNATAKA RECIPES


Mango seekarane recipe
This week’s Karnataka special recipe is a super easy,quick fix dessert recipe which can be made under 15 minutes when u have chilled milk in hand.This dessert has various names like Mango shikran(In Maharashtra)/Mango Rasayana/Mango seekarane and Maavina hannu seekarane(in Kannada). Last week we school moms had a get together in Archana’s house.We had a great time together.Archana prepared a simple,quick yet yummy lunch menu for us.She prepared akki roti,soppu curry,Curd rice and this mango seekarane.When she made this seekrane,i stood nearby & watched it.She told this recipe is very famous in Shimoga district and they serve this as a side dish for holige/Puran poli.I read in some blogs that they keep this as a side dish for chapathi n poori like Aamras.She prepared it very quickly with just 3 major ingredients.The taste was fantastic.We all had two bowls each Nyah-Nyah & I bookmarked this dish in my mind to tryWinking smile.As Sendhil is working from home today,i wanted to make something special for him to serve after lunchWinking smile.Suddenly this dessert flashed in my mind when i saw some ripe mangoes in my pantry.And I made it in an easier way by adding milk.Vegans can substitute milk with coconut milk.Both tastes equally good.I would say this is the easiest mango dessert recipes which i’ve ever tried.So friends,do try this easy dessert for your loved ones & kids.Serve it chilled.They will enjoy it !
Karnataka mango seekarane

Mango seekarane


Mango seekarane Mango Seekarane - Easy n yummy Karnataka famous mango dessert recipe
Cuisine: Indian
Category: Dessert
Serves: Serves 2
Prep time: 5 Minutes
Cook time: 30 Minutes
Total time: 35 Minutes


INGREDIENTS

  • Ripe mangoes - 2 nos (any variety)
  • Boiled n cooled Milk - 1.25 cups
  • Sugar - 1-2 tbsp (as needed)
  • Banana - 1 no ( small)
  • Cardamom powder – 2 pinches (optional)
METHOD

  • Wash and cut the mangoes into three slices.
Mango seekarane step1
  • Using a sharp knife just draw small squares all over the mango slices as shown in the picture.Scrape it using the knife.Scrape the skin and seeds too.Make sure u do not over mash them.
Mango seekarane step2
  • U should get some small pieces while eating.Collect all the mango pieces in a bowl.Then chop the banana into very small pieces.Mix it with mangoes.
  • Add these mango n banana pieces to the chilled milk.Add little sugar.Mix well,slightly mash it here and there the back of the ladle and check for taste.Add more sugar if needed.Tat’s it.Refrigerate it for an hour.
Mango seekarane step3
Delicious mango seekarane is ready.Serve chilled.Enjoy maadi !


Note
  • Addition of banana gives a togetherness to this dish.So chop it very finely.If u don't have mangoes,u can try this with bananas alone.
  • For vegan version,use thick coconut milk instead of plain milk.
  • Some people mash the mangoes well into a pulp and then add it to milk.It looks like a thick paste like aamras.But my friend suggested me to make tiny pieces instead of squeezing the pulp.Finally its completely ur choice ! 
  • Adding cardamom is optional.I din’t add as it supresses the real flavour of mangoes.
  • U can replace sugar by grated jaggery too.

Maavina hannu seekarane

Maavina Hannu Seekarane ready aagithea ,thogolee, Enjoy maadi Smile
Mango seekarane recipe

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July 2, 2014

RAMADAN NOMBU KANJI RECIPE–IFTAR RECIPES


Muslim nombu kanji

Ramadan nombu kanji recipe in my blog may be surprising to some of uSmile .Being a passionate food blogger, i love to try all unique recipes from all cuisines.This is one such recipe which i was longing to try.As i had tasted this porridge in my childhood days from my Muslim friends,i wanted to try the same on my own.As Ramadan month has started,all our Muslim friends would be under fasting from Dawn to dusk.Generally muslims in Tamilnadu and Kerala break their fasting with this “Nombu kanji/Gruel “ which they get from masgid/Mosque.Ramadan is a time of spiritual reflection, improvement and increased devotion and worship.The act of fasting is said to redirect the heart away from worldly activities & its purpose being to cleanse the soul by freeing it from harmful impurities.Food and drink is served daily, before sunrise and after sunset.Pre-fast meal is called Suhoor and Fast-breaking meal after sunset is known as Iftar.For breaking the fast,they begin with dates,continue with salad & main course followed by desserts.Usually this Nombu kanji is served along with vada,bonda or samosa( some deep fried snacks). Source:Wikipedia & allaboutislam
I must thank my friend Halima for sharing this recipe and their customary practices.She told this porridge is the most important Iftar recipe for them & they get this porridge from the mosque everyday to break their fasting.She told it would be much tastier than the ones prepared at home Smile.As i am a pure vegetarian, she shared her vegetarian version happily and also encouraged me to post in my blog.Its a very easy one pot meal which is very good for our health too.With the smell of masalas and the flavour of coconut milk,this porridge was awesome.I loved it a lot & i would say this is the best porridge recipe i have ever tastedThumbs up.U can adjust the consistency based on ur wish. Ok , Lets see how to make this tasty,easy Muslim special nombu kanji at home Smile. Before that,I would like to wish all my Muslim friends a very happy Ramadan Smile.
Ramadan nombu kanji recipe

Muslim Nombu Kanji recipe


Muslim Nombu Kanji recipe Ramadan nombu kanji recipe for Iftar
Cuisine: Indian
Category: Breakfast
Serves: Serves 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes


INGREDIENTS
1 cup = 200ml
To pressure cook
  • Raw rice - 1/4 cup
  • Moong dal - 1 tbsp
  • Turmeric powder - 1/8 tsp
  • Water – 3-4 cups
  • Carrot – 1no  (small)
  • Beans – 3-5 nos
  • Peas - 2 tbsp
  • Grated Cabbage - 2 tbsp
  • Tomato – 1no  ( small sized)
  • Green chilli – 1no (slit)
  • Salt - as needed
  • Curry masala powder/Biryani masala powder - 1/2 tsp
  • Coriander leaves - 2 tbsp(chopped)
To saute
  • Cooking oil - 1 tbsp
  • Big onion - 1/2 no
  • Cinnamon - 1 small piece
  • Cloves - 1no
  • Cardamom - 1 no
  • Bayleaf - 1 small
  • Ginger,garlic paste - 1/4 tsp
Thick coconut milk - 1 cup
METHOD

  • Wash the rice and dal.Chop all the vegetables finely.Grate one cup of coconut and extract 1 cup of milk from it.Set aside.(if using coconut milk powder,mix 2-3 tbsp of powder in one cup of water to make a thick coconut milk)
  • Take all the ingredients mentioned under “to pressure cook” in a cooker base.Add salt,turmeric powder,masala powder coriander leaves,Mint leaves(if using) and required water.For this quantity,u have to add nearly 4 cups of water to make a thin porridge.Pressure cook in low flame till one whistle.Make sure rice n dal should be well mashed.
  • After the steam is released,open the cooker and mash the rice n dal along with vegetables very well using a whisk/Mathu or beater.Rice should not be visible.
Ramadan nombu kanji recipe step1
  • Now in a kadai,heat oil and saute cinnamon,cloves,cardamom,bayleaf,finely chopped onions,g&g paste.Saute till raw smell goes off.
  • Add this to the cooked porridge.Add one cup of coconut milk to the porridge and allow it to boil well for 5 minutes.Add more water if necessary to adjust consistency.
Ramadan nombu kanji recipe step2
  • Switch off the flame and transfer to a serving bowl.
    Enjoy  with vada,bonda,bajji or samosa!

Note
  • Generally Muslims cook the rice n dal separately and vegetables with meat or chicken separately .Mash well and mix them together.If u want to add mutton or broiler pieces,follow this procedure.
  • The thing is all the ingredients should be mashed very well.
  • U can add finely chopped mint leaves along with coriander leaves.But i din’t add here.
  • Adding turmeric powder is optional here.But i used it as per my friend’s recipe.
  • U can make this porrdige thick or thin.I.My friend told usually this porrdige would be in drinkable consistency and they drink in “Vattal/curved bowl” .
  • If u browse through,u can find many variations for this particular recipe on Net.But iam sure everything tastes great in its own way Smile.
  • I used coconut milk powder for making thick coconut milk.Even then the taste was good ..

Enjoy this Muslim special Nombu kanji with vada/Bonda/Bajji or samosa Smile.It tastes heavenly !
Ramadan nombu kanji recipe

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