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March 18, 2019

Tomato Chutney Varieties - 20 Tomato Chutney Recipes For Idli Dosa

Tomato chutney varieties

20 Tomato chutney recipes / Collection of tomato chutney varieties. Tomato based chutney is my most favorite among all the chutney recipes I make in my kitchen. So I love to try varieties of tomato chutney recipe for idli dosa I come across in cookbooks, TV shows, friends and relatives. Here I have made a collection of 20 tomato chutney varieties starting from easy tomato chutney recipe to tomato chutney without onion garlic, tomato thokku recipes , green tomato chutney etc. I have also shared a tomato garlic chutney for roti. All these recipes tastes great with idli, dosa, paniyaram, pongal and appam. Friends, do check out this collection and try your favorite. I have also shared a video below for 3 easy tomato chutney varieties. Do watch it. Also don’t forget to share your feedback with me. Lets see the list of tomato chutney recipes for idli, dosa below !

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Video: 3 TOMATO CHUTNEY VARIETIES

3 different tomato chutney recipes for idli, dosa.

TOMATO CHUTNEY VARIETIES

EASY TOMATO CHUTNEY


TOMATO MINT CHUTNEY


TOMATO CHANA DAL CHUTNEY


TOMATO FRIED GRAM DAL CHUTNEY / THAKKALI POTTUKADALAI CHUTNEY


TOMATO GINGER CHUTNEY


TOMATO GARLIC CHUTNEY



SPICY TOMATO CHUTNEY FOR DOSA

TOMATO CHUTNEY WITHOUT ONION GARLIC


BOILED TOMATO CHUTNEY


TOMATO PEANUT CHUTNEY


HOTEL KARA CHUTNEY



TOMATO GARLIC CHUTNEY FOR ROTI

KADAMBA CHUTNEY


VEGETABLE CHUTNEY WITH TOMATO


RAW TOMATO CHUTNEY

GREEN TOMATO CHUTNEY


TOMATO THOKKU WITHOUT ONION


TOMATO THOKKU IN PRESSURE COOKER


TOMATO THOKKU WITH ONION, GARLIC



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March 16, 2019

Ellu Podi For Rice – White Sesame Seeds Powder - Til Powder Recipe

Ellu podi for rice
This is a simple ellu podi recipe that tastes great with plain rice, idli, dosa. I learnt this sesame seeds powder recipe / til powder from my MIL. It needs just 2 ingredients. Usually we make ellu sadam for festivals like Aadi 18, Kaanum pongal. But that is a different recipe using black sesame seeds, urad dal and coconut. Please check it HERE. Recently when my MIL visited my house, I told her to prepare 5 podi varieties for rice and took videos. She prepared coconut podi, paruppu podi, sundakkai podi, paruppu podi and ellu podi. I will share the recipes one by one in my space. To begin with here is an easy ellu podi for rice. I used white sesame seeds in this recipe. You can also use black sesame seeds. This podi stays good for more than 10 days if you store properly with clean handling. Friends, do try this yummy ellu podi recipe for rice and enjoy.

Do check out my Ellu kozhukattai recipe for Ganesh chaturthi, Sesame seeds gun powder / ellu podi for idli, dosa and Tirunelveli style ellu thogayal for urad dal rice.

sesame seed powder


Ellu podi for rice


Ellu podi for rice

Ellu podi / white sesame seeds powder recipe for rice, idli, dosa



Cuisine: Tamil nadu
Category: Side dish
Serves: 1/3 cup
Prep time: 5 Minutes
Cook time: 10 Minutes
Total time: 15 Minutes



INGREDIENTS
1 cup - 250ml
  • White sesame seeds / Vellai ellu - 1/2 cup
  • Red chilli - 3 to 4 (adjust )
  • Salt - as needed
HOW TO MAKE ELLU PODI
  1. Heat a kadai and dry roast the sesame seeds and red chilli till seeds splutter.
  2. Remove in a plate and cool down.
  3. Add required salt and grind to a powder.
  4. Do not grind for long time as sesame seeds leaves oil.
  5. Remove in a box, use clean spoon. Stays good for 10 days.
  6. Mix with plain rice adding sesame oil or ghee. Enjoy !
ELLU PODI RECIPE - STEP BY STEP PICTURES

  • Heat a kadai and dry roast sesame seeds and red chilli in medium flame. Saute till sesame seeds starts to splutter. Make sure it doesn’t burn. Switch off the flame and cool down.
  • ellu podi for rice
  • Add required salt. Grind to a fine powder. Do not run the mixie continuously for long time because sesame seeds release oil and it becomes  a paste. So grind to a fine powder carefully. Remove in a box and close with a lid. Use a clean spoon for handling.
  • ellu podi for rice
  • You can mix this powder with plain rice adding few drops of ghee or gingely oil.  If you like, you can have it with idli, dosa too.

  • Enjoy !

Note

  • Adjust the quantity of red chili as per your taste.
  • You can use black sesame seeds instead of white ones.
  • Do not grind the mixie for long time to avoid becoming paste.
  • For variations, you can grind a garlic clove for additional flavor.
Try this easy, yummy flavorful ellu podi for rice and enjoy !
Til powder recipe

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March 13, 2019

Bottle Gourd Sambar Recipe / Sorakkai Sambar / Lauki Sambar

Sorakkai sambar
Sorakkai sambar / Bottle gourd sambar with freshly ground spices (Arachuvitta sorakkai sambar in Tamil) is an yummy, flavorful sambar recipe for rice. I have never tried varieties of sorakkai recipes for rice apart from  paal kootu , Poricha kuzhambusorakkai dosai and poriyal. When I heard about this sorakka sambar from my neighbor, I was tempted to give a try.  Basically bottle gourd is a bland vegetable. It doesn’t have any appealing flavor or taste. But its a healthy vegetable with lots of benefits. It has more water content which helps for weight loss, provides cooling effect to body, reduces liver inflammation, treats constipation etc. So I try to include this veggie atleast once in a week in my diet. For this sambar instead of following my usual sambar recipe, I added Tamil brahmin style arachuvitta sambar masala by roasting and grinding the spices, chilli and coconut. It came out very well with an awesome aroma. We loved this sambar very much. In Karnataka, my friends make Sorakkai sambar in a different way by adding a different masala. Soon I will try to learn from them and make a post. Now lets see how to make Tamilnadu style sorakkai sambar recipe with step by step pictures.

Check out my other sambar varieties for rice.

Also check out my 70+ kuzhambu recipes !



Sorakkai Samabr / Bottle gourd sambar recipe


Sorakkai Samabr / Bottle gourd sambar recipe

Arachuvitta Sorakkai sambar / Bottle gourd sambar for rice with freshly ground masala.



Cuisine: Tamil nadu
Category: Sambar
Serves: Serves 4
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes



INGREDIENTS
1 cup - 250ml
  • Toor dal - 1/3 cup
  • Turmeric powder - 1/4 tsp
  • Cooking oil - few drops
  • Bottle gourd - 1/2 ( Cut into big chunks)
  • Big onion - 1 (Chop into cubes)
  • Tomato - 1 (Chop into cubes)
  • Green chilli – 1 (slit into two)
  • Curry leaves - Few
  • Cumin seeds / Jeera - 1/4 tsp
  • Tamarind - Big gooseberry size
  • Sambar powder – 1/2 tsp (Optional, Use any brand or homemade)
  • Salt & water - as needed
To roast and grind
  • Cooking oil - 2 tsp
  • Coriander seeds / dhania - 1 tbsp
  • Chana dal - 1 tbsp
  • Urad dal - 1 tsp
  • Methi seeds - 1/4 tsp
  • Red chilli - 6
  • Raw rice - 1/2 tsp
  • Hing - 2 pinches
  • Grated coconut - 1 tbsp
To Temper
  • Ghee - 1 tbsp
  • Mustard seeds - 1/2 tsp
  • Curry leaves - Few
  • Coriander leaves - to garnish
HOW TO MAKE SORAKKAI SAMBAR
  1. Wash and peel the skin of sorakkai / bottle gourd. Cut into two and chop the spongy portion. Discard it. Chop sorakkai into big cubes and set aside.
  2. In a pressure cooker, take the toor dal, chopped bottle gourd, onion, tomato, green chilli, cumin seeds, required water and a drop of cooking oil. Cook for 1 whistle in very low flame. Mash the dal gently and set aside.
  3. Heat oil in a kadai. Roast all the items given under “To roast and grind”. Grind to smooth paste.
  4. To the cooked dal add tamarind extract, ground masala paste, salt and some water.
  5. Roll boil for 5 minutes till nice aroma wafts. Temper in ghee and add to sambar. Garnish with coriander leaves. Serve with rice !
SORAKKAI SAMBAR RECIPE - STEP BY STEP PICTURES
  • Soak tamarind in 1 cup of water. Wash the bottle gourd and peel its outer skin using a peeler. Cut into two pieces and remove the center, spongy part using a knife and hands. Discard the soft part with seeds. Now chop the sorakkai into big pieces as we are making sambar with it. For poriyal or kootu, you can chop it finely.

  • In a pressure cooker base, take toor dal, chopped bottle gourd, chopped big onion, tomato, slit green chilli, cumin seeds, turmeric powder, required water and a drop of cooking oil. Keep the flame high and cook till steam starts to come out of the nozzle. As soon as steam comes out, lower the flame completely and put the weight valve. Let it pressure cook in very low flame for one whistle. It may take 8 to 12 minutes depending on the size of cooker. (If you use small sized cooker, keep it in small burner gas stove. For bigger sized cooker, use big burner.). Open the cooker lid after the steam is released on its own. Mash the dal gently with a ladle. Make sure you don’t mash the sorakkai pieces.

  • While pressure cooking, you can roast the ingredients for sambar masala. For this, heat 1 tbsp oil in a kadai. Roast chana dal, urad dal, red chilli, methi seeds, coriander seeds and raw rice. Roast in medium flame till dal turns golden brown. Do not burn any ingredient. After roasting, grind everything to a smooth paste adding coconut and water. 
  •  
  • Add 1 cup of tamarind extract, sambar powder (optional), ground sambar masala paste to the cooked dal. Adjust the consistency of sambar by adding water. Add required salt. Let the sambar roll boil for few minutes till nice aroma wafts through your house. Add little water based on the thickness of sambar. Switch off the flame and garnish with finely chopped coriander leaves.

  • Last but not the least do the tempering part. Heat 1 tbsp ghee in a small kadai. Splutter mustard seeds, curry leaves and add to sambar. Mix well and close with a lid. Give a standing time of 30 minutes to 1 hour for best taste and flavor.

  • Mix this sambar with plain rice. Do not forget to add few drops of ghee while serving !(This sambar thickens as it cools down. So add some water, give a boil and serve hot whenever needed). Enjoy !

Note

  • Do not chop sorakkai into small pieces. It gets mashed up while pressure cooking. So use big pieces.
  • Adjust the quantity of red chilli as per your spice level.
  • This sambar thickens over time. So you should add water whenever needed, give a boil and serve hot.
  • Addition of sambar powder is optional in arachuvitta kuzhambu. But I use little.
  • Do not forget to temper in ghee for more flavor.

Try this yummy sorakkai arachuvitta sambar and share your feedback with me.
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March 9, 2019

Ration Arisi Idli Dosa Recipe - How To Make Soft Idli With Ration Rice

how to make idli using ration rice

I must thank my MIL for teaching me how to make soft idli batter with ration rice (Ration arisi). For the past 2 years my in-laws are getting ration rice (both idli rice/ puzhungal arisi and raw rice / pacharisi) regularly in Salem, Tamil nadu. Most of the people avoid using ration rice/ idli rice because it looks pale yellow in color with lots of dirt, sometimes with worms too. Cleaning itself is a big deal. But my MIL does everything patiently and gives me few kgs whenever we visit Salem. After trying so many combinations, my MIL is fixed with this ratio of rice and dal (6:1) to make soft idli and crispy dosa batter. So I too follow the same and get good results every time. The biggest problem with ration rice idli is its pale color, sticky in texture with musty smell (We call it as Oora naatham in Tamil). To avoid this & to get white colored idli without any smell, we must wash the rice at least 5 to 6 times before soaking and thrice after soaking. Similarly the quality of ration rice keeps changing. Based on that we make idli dosa in two ways by changing the ratio of rice and dal. I have given both of them below. You can follow the ratio of 6:1 (rice : urad dal) if you use grinder. If you want to use our Indian mixie for grinding the batter, use 4:1 ratio. I hope this post will help the people who are using ration rice for the first time. By following this recipe, you can make soft idli, crispy dosa, paniyaram, uthappam and appam with the same batter. Ok, lets move on to the recipe below.

Check out my 15+ idli varieties if you are interested !

ration arisi idli

ration rice dosa


How To make Idli Using Ration Rice


How To make Idli Using Ration Rice

How to make soft idli and crispy dosa batter with ration rice



Cuisine: Tamil
Category: Breakfast
Serves: 30
Prep time: 12 Hours
Cook time: 10 Minutes
Total time: 12H10 Minutes



INGREDIENTS
1 cup = 250ml
  • Ration idli rice / Puzhungal arisi - 3 cups OR Ration idli rice + ration raw rice – 1.5 cups each
  • White, round urad dal - 1/2 cup
  • Fenugreek seeds - 1/2 tsp
  • Salt & water - as needed
HOW TO MAKE RATION RICE IDLI
  1. Wash the ration idli rice 5 to 6 times to remove the dust. Soak for 4 to 5 hours adding fenugreek seeds. Wash and soak urad dal for 1 hour.
  2. Drain the soaked water and wash twice again to remove the bad smell of rice.
  3. Grind the rice to a smooth paste adding clean water. Remove the rice batter in a big vessel.
  4. Grind the soaked urad dal adding required water. Add water gradually and make smooth, fluffy batter.
  5. Add to the rice batter and mix with your hands. Ferment it over night or minimum 12 hours.
  6. The next day, add salt and mix the batter well. Make idli in a plate and steam it for 10 to 15 minutes. Rest it for 5 minutes and then remove the idli.
  7. To make dosa, take the required batter in a vessel. Add little water. Spread thin dosa in a pan and cook till done. Fold and remove. Serve soft idli and crispy dosa with chutney , sambar. Enjoy !
RATION RICE IDLI - STEP BY STEP PICTURES
  • Wash the ratio idli rice 5 to 6 times thoroughly with your hands till the water becomes clear without any debris or dust. Remove the husk, black particles while washing the rice. Discard it.
  • Soak the rice in enough water for 4 to 5 hours.  Color of the rice becomes white after soaking. To avoid the musty smell from the rice, again wash the soaked rice twice or thrice before grinding. how to make idli with ration rice  how to make idli with ration rice
  • Wash and soak urad dal + fenugreek seeds for 2 hours. how to make idli with ration rice
  • After soaking, rice looks white in color. Now drain the soaked water to remove the musty smell in rice. Wash it twice or thrice based on the smell. Add fresh, clean water and grind to a smooth paste. It takes 25 to 30 minutes approx for grinding. ( If you have the practice of grinding dal first, you can grind the urad dal and then rice).

  • Remove the rice batter in a big vessel. Do not add salt while grinding rice If you live in cold countries. ( Salt delays fermentation). Grind the soaked urad dal to a fluffy, spongy batter by sprinkling water gradually. It takes 20 minutes approx.

  • Mix the urad dal batter with rice batter with your hands. (Do not add salt If you live in cold countries or during winter season because salt delays fermentation process. If you are in hot place or during summer season, you can add salt in the batter while mixing or grinding.)
  • how to make idli with ration rice
  • Close the vessel with a lid. Let the idli batter ferment over night or minimum 12 hours. The next morning, batter would have become sour and raised well or sometimes doubled based on the weather.
  • how to make idli with ration rice
                            
  • The next morning add salt if you haven’t added it. Mix the batter well. Check the batter consistency. Add little water if the batter is too thick. Grease idli plate with oil. Pour the batter. Keep the idli plate over the boiling water in idli pot. Steam it for 10 to 15 minutes. Switch off the flame. Remove the idli plate and rest it for 5 minutes. Then take the idli using a small ladle or spoon.
  • how to make idli with ration rice


  • To make dosa, take the required batter in a bowl. Add little water to adjust the consistency. Spread thin or thick dosa as you like on a hot dosa pan. Cook both sides, fold and remove.
  • how to make dosa with ration rice
    Enjoy this soft idli and dosa with your favorite chutney and sambar!

Note

  • You can either use idli rice alone or ration idli rice + ration raw rice in equal quantities. Both works for me.
  • The ratio of rice and dal is 6:1.

Try this soft idli batter using ration rice at home and enjoy with your favorite chutney and sambar !
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March 5, 2019

Palak Pulao Recipe – Spinach Pulao Recipe

Palak pulao
Palak pulao is an easy, healthy one pot rice variety that can be prepared easily under 15 minutes. Indian style Spinach rice can be prepared in many ways. Today I have shared an easy version of palak rice using a pressure cooker. I learnt it from my School moms friend Tara. This recipe is very similar to my Karnataka style veg palav recipe. To make this palak rice bright green in color, add some turmeric powder and sugar. I have added frozen green peas. You can also add mixed vegetables like carrot, beans, potato to make this rice more healthy and filling. Ok, lets see how to make palak pulao / spinach rice recipe with step by step pictures.

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spinach pulao


Palak pulao recipe


Palak pulao recipe

Palak pulao recipe / Spinach rice using a pressure cooker for lunch box



Cuisine: South Indian
Category: Main course
Serves: Serves 4
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes



INGREDIENTS
1 cup - 250ml
  • Basmati rice - 1 cup
  • Water - 1.5 cups
  • Cooking oil + ghee - 2 tbsp + 1 tbsp
  • Bay leaf - 1
  • Black stone flower / Kalpasi - 1
  • Big onion - 1 (finely chopped)
  • Cashew nuts - Few
  • Green peas – 2 tbsp
  • Sugar - a pinch
  • Salt - as needed
  • Lemon juice - few drops
To grind
  • Palak leaves - 1.5 cups
  • Green chilli - 2 to 3
  • Ginger - 1 inch piece
  • Garlic cloves - 5
  • Cinnamon - 1 inch
  • Cloves - 2
  • Cardamom - 1
  • Fennel seeds - 1/2 tsp
  • Big onion - 1/2
  • Turmeric powder - 1/2tsp
HOW TO MAKE PALAK PULAO / SPINACH PULAO
  1. Wash and chop the palak leaves. Wash and soak rice for 15 minutes.
  2. In a mixie jar, grind palak and other ingredients given under “To Grind” to a smooth paste.
  3. Heat oil in a pressure cooker base. Saute the spices, onion and cashews.
  4. Saute the palak masala adding sugar and salt. Add peas.
  5. Add water and bring to boil. Add the rice and lemon juice.
  6. Mix well and pressure cook in low flame for one whistle.
  7. Open the cooker after steam is released. Fluff the rice and serve with onion raita !
PALAK PULAO / SPINACH PULAO - STEP BY STEP PICTURES
  • Cut the root and stem part of palak leaves/ spinach. Wash it well. Chop roughly and set aside. Wash and soak basmati rice in water for 15 minutes. In the mean time, grind the masala.

  • In a mixie jar, take the palak leaves, cinnamon , cloves, cardamom, ginger, garlic, green chilli, fennel seeds, big onion and turmeric powder to a smooth paste adding water. Set aside.
  • Palak pulao
  • Heat oil + ghee in a pressure cooker. Saute a bayleaf and black stone flower. Add onion and saute till transparent. Add cashews and saute for a minute.
  • Palak pulao
  • Now add the ground palak masala paste. Saute in medium flame till its raw smell goes off. Add some sugar and required salt. Add frozen green peas and mixed vegetables (if using). Mix well.
  • Palak pulao
  • Lastly add 1.5 cups of water and sprinkle some lemon juice. Let it come to a roll boil. Taste the water to check the salt and spices.  Now add the soaked rice. Mix gently and close the lid of pressure cooker.
  • Palak pulao
  • Keep the flame high till steam comes out of the nozzle. As soon as vapor comes out, lower the flame completely and put the weight valve. Pressure cook in very low flame for one whistle. It takes nearly 8 to 10 minutes. Switch off the flame. Open the lid after the steam is released. Fluff the rice gently with a fork like ladle. Serve hot with onion raita.
  • Palak pulao
    Enjoy !

Note

  • Adjust the quantity of green chilli as per your taste.
  • To retain the green color of rice, add some turmeric powder and sugar.
  • Do not keep the palak puree for long time. Use it as soon as you grind the masala to avoid discoloration.

Easy, yummy, one pot palak pulao is ready, Enjoy !
Palak rice

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