Easy Chutney & Thogayal Recipes For Breakfast & Rice

Allam Pachadi Kobbari Pachadi Walnut Chutney Lemony Chutney Red Coconut Chutney Spicy Strawberry Chutney Brinjal Thokku	Raw Onion Tomato Garlic Chutney Iceberg Lettuce Thogayal Celery Chutney Parsley Chutney Kollu Chutney Prunes Chutney Coconut Thogayal	Red Bell Pepper Chutney Raw Red Chilly Garlic Chutney Spicy Milagai Chutney Tomato Chutney Carrot Chutney Pudhina Chutney Tomato Peanut Chutney
Bok Choy Thogayal Jalapeno Raw Mango Chutney Turnip Chutney Cabbage Thogayal Squash Chutney	Coconut Chutney Tomato Pachadi Chukkakura Chutney Brinjal Chutney Peanut Chutney	Cabbage Tomato Chutney Bhindi Chutney Watermelon Skin Roti Pachadi Green Apple Radish Leaf chutney Raw Chilli Onion Chutney
Dondakaya Chutney	Kollu Chutney	Ellu Chutney
Cranberry Thokku	Broccoli Roti Pachadi	Mango Peanut Chutney
Broccoli Thogayal	Pavarkai Seeds  Thogayal	Cranberry Sweet Thokku
Nimmakaya Karam	Kara Chutney	Radish Mint Chutney/Thogayal
Onion Chutney	Vadagam Chutney	Raw Onion Coconut Chutney

Inji Thogayal

Dosakaya Gongura Pachadi	Thoothuvalai Thogayal	Methi Pachadi
Coriander pickle	Vazhlaipoo Thogayal	Pudalangai Thogayal
Green Apple Thokku	Mixed Vegetable Roti Pachadi	Thoodyvalai Pudina Thogayal

Paruppu Thogayal	Tomato Mint Onion Chutney	PasiParuppu Thogayal
Sinple Tomato Chutney	Raw Carrot Onion Chutney	Kerala Red Coconut Chutney
Ashwagandha  Chutney	Railway Chutney	Onion Sweet Chutney

Bombay Chutney	Pasi Paruppu Thogayal	Ponnanganni Keerai Thogayal
Kalavai Chutney	Madurai Thanni Chutney	Appalam Chutney
Coconut Chutney With Onion	Red Coconut Chutney

Brinjal Thokku Recipe / Kathirikai Thokku Recipe

Brinjal Thokku

Ingredients
Long purple brinjal  chopped -1
(You can use small brinjals too for this recipe)
Thick tamarind paste-1/2tsp
Salt to taste
Turmeric powder-a pinch
Toor dal-2tsp
Urad dal-2tsp
Whole pepper-8
Red chillies-1
Oil-2tsp
Tempering
Oil-3tsp
Mustard-1/2tsp
Hing-1/8tsp
Curry leaves-few
Method
Heat 1tsp of oil in a pan add the chopped brinjal,salt & turmeric powder.Fry this till its cooked,keep it aside.
In the same pan add 1tsp of oil fry toor dal,urad dal,pepper & red chillies till its light brown in colour.
Cool the fried mixture,take a mixi jar add the fried dal ,tamarind & fried brinjal.Grind this to a smooth paste,do not add any water.
Heat 3tsp of oil & temper it with above ingredients,now add the ground paste & in low flame fry till oil separates the pan.
This is best served with plain rice.

Courtesy: Shanti

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Kaju Katli / Kaju Katli Recipe / Cashew nut Burfi / Kaju Burfi Recipe - Easy Diwali Sweets

Kaju Katli

Ingredients
Raw cashew nut / Kaju - 1 cup
Sugar - 1/2 cup
Water - 1/4 cup
Rose essence - few drops
Ghee - 1tsp
Method
Powder cashew nut in a coffee grinder or mixi to a smooth fine powder.
Dissolve sugar in water.Boil the sugar till it reaches to one string consistency.
1 string consistency is when 1 string are formed without breaking when your forefinger & your thumb are pulled apart gently.

Lower the flame & add the powdered cashew nut & start mixing.

You will find that the the mixture has reached a dough consistency.
Switch off the flame add the rose essence mix well
Grease a plate with ghee & spread the dough & roll them to your desired thickness.
Cut into diamond shape & enjoy!
Note:
a) If your dough becomes crumbly & dry add 1 or 2 tsp of milk & knead the dough.Then roll & cut into desired shape.If milk is added then store it in fridge.
b) Powder the cashew nuts in intervals,do not oven run the blender/mixi the powder will turn oily or lumpy as nuts have oil.

If you want a sweeter version here is step by step method /picture to make Kaju Katli

Kaju Katli

Ingredients
Raw cashew nut/Kaju- 1 cup
Sugar - 3/4 cup

Water - 1/4 cup
Ghee -1tsp

Rose essence-a drops

Kaju Katli

Method
 Powder cashew nuts in a coffee grinder or mixi to a dry fine powder ,keep it aside.

Dissolve sugar & water in a pan,boil them till you get a 2 string consistency.
2 string consistency is when 2 strings are formed without breaking when your forefinger & your thumb are pulled apart gently.
Switch off the flame remove from the heat, now add the cashew nut powder & rose essence mix it well till it forms a soft ball.
Add ghee & mix it well to avoid drying of the dough.
Grease a plastic sheet or your clean kitchen counter with ghee, place the cashew dough.Place another sheet on top & roll the dough to semi thick.
Decorate with edible silver foil ,cut into desired shapes & enjoy!
Notes:
a) Do not grind cashew nut if just taken out from fridge,bring to room temperature & dry grind in intervals.
b) Sugar syrup should be 2 string consistency.
c) Once the consistency is obtained remember the remaining process is done after switching off the stove.
d) If your dough becomes crumble or hard,sprinkle 1 or 2 drops of warm milk knead & roll them out.Remember shelf life will be less if using milk.
e) For flavouring add cardamom powder or saffron , for katli I prefer rose essence.

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