Tomato Mint Onion Chutney / Thakkali Pudhina Chutney / Onion Tomato Mint Chutney - Side dish for Idli and Dosa

Tomato Mint Onion Chutney

Ingredients
Chopped onion - 1/2
Chopped roma tomato - 2
Mint leaves - a handful
Red chillies - 4
Urad dal - 1 tsp
Channa dal - 1 tsp
Dhania/Coriander seeds - 1/4 tsp
Chopped ginger - 1  tsp
Tamarind - a very small piece
Oil - 1 tsp
Tempering
Oil - 2 tsp
Mustard - 1 tsp
Urad dal - 1/2 tsp
Red chillies - 1
Curry leaves few

Method
Heat oil in a pan add urad dal,channa dal,red chillies,dhania fry till light brown.
Now add the onion,ginger and fry till transparent,add the tomatoes and mint leaves fry till tomatoes are soft.Add salt and tamarind fry till raw smell has disappeared.
Switch off the stove and cool the mixture.
Grind this to a smooth paste.
Heat oil in a pan and temper it with above ingredients.
Pour it into the chutney mix and serve with any tiffin.


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Kunukku Recipe / Kunuku Recipe / Adai Maavu Kunukku / Adai kunukku / Lentil Fritters Recipe

Kunukku

Ingredients

Idly rice-1 cup
Raw rice-1 cup
Thur Dal-1 cup
Channa Dal- 1/2 cup + 2 tbsp
Urad Dal - 1/4 cup
Red chillies-8 to 10
Hing - 1/2 tsp
Chopped curry leaves - few
Desiccated coconut or fresh coconut - 2 tbsp
Chopped onion - a handful
Salt to taste
Oil-to deep fry

Method
Wash and soak everything for 4 hrs in water.Today i soaked it overnight.
Drain out the water and add the soaked rice/dal into a grinder or mixi jar.
Sprinkle water in intervals and grind it to a coarse thick  batter.
Mix desiccated coconut,curry leaves,salt,hing and chopped onion ,mix it well.
Heat oil in a pan drop small balls with a spoon or hand.
Deep fry it till all sides are golden brown & crisp.Remove it on a kitchen paper.
Serve it hot with any chutney.

Courtesy: shanthisthaligai


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How to make Ghee / How to make Nei / Clarified Butter at home

Homemade Ghee

Ingredients
Store bought unsalted butter sticks - 6 each 4 oz
Curry leaves - 6 or Drumstick leaves few

Method
Take a pan add the butter sticks and melt.
In medium low flame keep stirring in intervals.
After 5 minutes you will notice a white foam floating on top.
Now reduce the flame completely and keep mixing till you see golden transparent colour, light browning on the sides and the bottom and you will smell the ghee.
BE CAREFUL AT THIS STAGE OTHERWISE YOU MAY BURN THE GHEE.
Immediately switch off the stove and remove the pan from the stove.
Now add few curry leaves or drumstick leaves, mix and leave it to cool completely.
Filter the ghee using a fine metal strainer and store it in a clean bottle.
Once cooled completely they will solidify.


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Besan Ladoo / Besan Ke Ladoo / Besan Ke Laddu Recipe / Ladoo Recipes

Besan Ladoo

Ingredients
Besan flour/Gram flour/Kadalai Mavu-1 cup
(I used the store bought)
Ghee-1/4 cup
Cardamom powder-1/2tsp
Powdered sugar-3/4 cup
(If you like too sweet then take 1 cup sugar-equal potion as flour)
Sliced almonds or cashew nuts- 3tsp
Decoration (optional)
Melted ghee-2tbsp
Finely crushed pistachio-6tsp

Method
Melt 1tsp of ghee in a kadai/pan, fry the nuts till sight brown in colour & keep it aside.
In the same kadai pour the ghee & fry the besan in low flame till it turns light brown in colour & gives nice smell (raw smell disappears).Make sure you don't burn the flour,fry it carefully.
Switch off the flame & add the cardamom powder & nuts,let it cool completely.
Add the powdered sugar, mix it well & form it into small balls.
For decoration just dip only the top portion of the ladoo in ghee & press some pistachio on top.Your yummy & tasty Besan ladoo is ready.

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Beerakaya Paalu Koora / Beerakaya Palu Posina Kura / Ridge Gourd Milk Curry

Beerakaya Paalu Koora

Tempering
Mustard - 1/2 tsp
Urad dal - 1/2 tsp
Jeera - 1/4 tsp
Oil - 3 tsp
Other ingredients
Chopped Beerakaya / Ridge gourd - 1 long
( I have used Nethi beerakaya /Loofah today)
Salt to taste
Turmeric powder - 1/2 tsp
Sesame seeds - 1 tsp heaped
( dry roast till it splutters,cool and dry powder)
Chopped onion - 1/4
Slit green chillies - 4
Chopped garlic - 1
Hot milk - 1 cup
Curry and coriander leaves for garnish

Method
Heat oil in a pan and temper it with above ingredients.
Now add the onion,garlic,green chillies and few curry leaves saute for a minute.
Add the beerakaya,salt and turmeric powder fry in low flame till the vegetable are cooked.
Reduce the flame add the powdered sesame seeds and hot boiling milk and switch off the stove.

Do not boil the gravy they may curdle.Usually once milk is added we switch off the stove.
Garnish with curry and coriander leaves.
Best served as side dish for plain rice.

Note
a) If using regular ridge gourd then scrape out the skin then cut into small cubes and cook.
b) Once milk is added cook for a minute and switch off the stove to avoid curdling.


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Paneer Samosa / Paneer Mutter Samosa / Paneer Peas Samosa / Paneer Strip Samosa

Paneer Peas Samosa

Yields: 8 samosas

Ingredients for the filling

Frozen peas - 1 cup

Paneer - 200gms

Chopped coriander leaves - 1 tbsp

Green chillies - 2

Ginger and garlic paste - 1 tsp

Salt to taste

Red chilly powder - 1/2 tsp

Turmeric powder - 1/4 tsp

Jeera powder - 1/2 tsp

Garam masala - 1/2 tsp

Ghee - 2 tsp

Method

Take a mixi jar add the peas,green chillies and grind it to a coarse mixture.Keep it aside

In the same jar add the paneer and crumble it or grate the paneer

Heat ghee in a pan add ginger and garlic paste fry till raw smell has disappeared.

Add the crushed peas mixture and fry for few minutes.

Now add all the dry masala powder and fry for 2 to 3 minutes.

Lastly add the paneer and mix till everything is well combined.

Switch off the stove add the coriander leaves and mix.

Divide the portion into equal parts.

Ingredients for the dough

Maida / All purpose flour - 1 & 1/2 cups
Oil - 5 tsp
Salt -to taste
Ajwain-1/2 tsp
Water-as needed

Method
Take maida,ajwain,salt and oil in a wide bowl,rub it up to resemble bread crumbs.
Pour water little by little & make a semi stiff dough.
Cover it with a plate or cloth & rest it for 10 minutes.

Other Ingredients

Oil to deep fry

Maida/All purpose flour - 1 tsp

( Dilute it in water and make a semi thin paste,we will be using this paste to seal the samosa)

Method

Divide the dough into medium size balls,roll it out into a thin long oval shape.Cut it into half,
Take a knife and make slits/strips to one portion just in the middle leaving 1/2 cm on both edges ( see picture).Apply some maida paste on the 3 edges of the sheet ( corners) and place the other half sheet on top,gently press.
Now try to form a cone as you make regular samosa (see picture).
Take a spoon full of the paneer peas mixture fill it inside the cone.Seal the top with maida paste.
Make all the samosas the same way,keep it covered with a cloth.

Heat oil in a pan deep fry these samosas in medium heat till light golden brown on all sides,remove it on a kitchen paper/tissue.
Serve these hot samosas with mint & tamarind chutney or ketchup.

Note:
a) As these samosa sheets are heavy fry them in medium low flame so the inside sheet is well cooked.Do not be in a hurry.
b) Seal the samosa well so the filling dose not come out while frying.
c) Always keep the dough covered to avoid drying.
d) Create your own filling to make it more colourful and interesting.



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Meeting Sangeetha from sangskitchen.com

Hi everyone i recently came to know about Mrs.Sangeetha Balamurugan.She lives very close to my house in Arizona,Phoenix. A very sweet and warm person to chat.I learned a lot from her today.She is a blogger  successfully running a website and you tube channel for past 1 year.Her website is https://www.sangskitchen.com/ . She has a good collection of  Vegetarian,Non vegetarian,Snacks,Lunch box recipes and many more.Please do visit her website and encourage her.Good luck Sangeetha!

Ridge Gourd Millet Soup / Ridge Gourd Kodo Millet Soup / Ridge Gourd Soup - Healthy Soup Recipes

Ridge Gourd Millet Soup

Ingredients
Butter - 1 tbsp
Salt and pepper to taste
Ridge gourd - 1 large
( scrape out the skin and cut into small pieces)
Garlic - 3
Milk 1 cup
Water as needed
Almond meal - 2 tbsp
Kodo millet / Varagu - 1 tbsp

Method
Take a pressure cooker and add the cut ridge gourd,garlic,salt and water.Pressure cook till soft,slightly mash it and keep it aside.
Heat butter in a pan add the almond meal and saute for a minute lower the flame and add the milk.
Quickly mix it well to avoid lumps add salt and pepper.
Now pour the mashed ridge gourd  and add water according to the thickness you need.
Just give a boil and switch off the stove.
Serve the soup hot.

Note:
a) If you don't have almond meal use 1 tbsp maida/All purpose flour or any thickening agent.
b) Use any millet of your choice.
c) Grated cheese can also be used as garnish.


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Szechuan Cabbage Rice / Schezwan Cabbage Fried Rice / Chinese Cabbage Rice - Indo Chinese Recipe

Szechuan Cabbage Rice

Ingredients to cook rice

Basmati rice - 1 cup

Salt to taste 

Homemade Szechuan sauce - 1/2 tbsp

Water - 1 & 1/2 cups

Method

Wash rice well add salt,szechuan sauce and water.

Cook till grains are separate in a pressure cooker.

Open the lid fluff it up with a fork and keep it aside.

Other ingredients

Sesame oil - 3 tsp

Salt and pepper to taste

Szechuan sauce - 2 tsp

Soy sauce - 3 tsp

Ginger and Garlic paste - 1 tsp 

Finely sliced cabbage - 2 cups or more if you like

Spring onions a handful for garnish

Method

Heat oil in a pan add ginger and garlic paste saute till raw smell has disappeared.

Add the shredded cabbage and saute well in high flame for couple minutes.

Add the pepper powder ,salt,soy sauce and szechuan sauce mix it well.

Add the cooked rice and mix everything well till combined.

Switch off the stove garnish with spring onions and serve hot.

Click HERE for the Szechuan sauce recipe

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Egg Malai Masala Recipe / Anda Malai Curry - Egg Recipes

Egg Malai Masala

Tempering
Oil - 1 tbsp
Butter - 2 tbsp
Cardamom - 1
Cloves -2
Grind to a fine paste
Onion - 1 small size
Green chillies - 2
Ginger - a small piece
Garlic 4
( Do not add water grind it to a smooth paste)
Other ingredients
Boiled eggs - 3
( Cut into half)
Half and Half milk cream - 1 cup
Salt to taste
Pepper powder - 1 tsp
Roasted and powdered cumin powder - 1 tsp
Garam masala 3/4 tsp
Roasted and crushed kastoori methi - 1 tsp
Chopped coriander leaves for garnish
Method
Heat ghee and oil in a pan and temper it.
Now add the ground paste and fry till raw smell has completely disappeared and oil separates the pan.
Now add all the dry powders and mix,lower the flame and add the milk cream mix well.
Keep mixing till it give just a boil add the eggs and kastoori methi mix and switch off the stove.
Garnish with coriander leaves,best served with Roti or Jeera rice.

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