Flavoured Tomato Chutney Recipe

This Tomato Chutney is a bit twist to normal tomato chutney. Here I have added some flavoured spices to enhance the flavour of this tomato Chutney. This chutney can be a good side dish for Millet based Dosas and Idlies. Can also be paired with Rotis and Chapatis.

This Flavoured Tomato Chutney can be a good side dish for below mentioned Recipes:

Easy Red Jowar / Cholam / Sorghum Dosa

Horsegram / Kollu / Kulthi Dal Dosa Recipe

Ingredients :

1. Big Onion - 1 medium size
2. Tomatoes - 2 to 4 nos
3. Coconut grated - 2 tbsp (optional)
4. Dry Red Chilli - 2 to 4 based on size
5. Garlic pods - 2 to 4
6. Cinnamon - 1/ 4 inch
7. Clove - 1 no
8. Fennel seeds - 1 tbsp
9. Channa Dhal - 1 tbsp
10. Curry leaves - 1 sprig
11. Coriander leaves - 1 tbsp
12. Salt as per taste
13. Cooking Oil - 1 tbsp

For Tempering :

1. Cooking Oil - 2 tsp
2. Mustard seeds - 1/2 tsp
3. Channa Dhal - 2 tsp
4. Curry leaves - 1 sprig
5. Dry Red Chilli - 1

Cooking method:

1. In a cooking pan add oil, channa dal, cinnamon, clove and fennel. You will be getting a nice aroma of all these spices. 
2. Then add onion, tomato, garlic, curry leaves, red chillis one by one and saute till onion turns brown and tomato becomes soft. 
3. Finally add coriander leaves and grated coconut and saute for a minute and switch off the flame and allow it to cool. 
4. After it cools down completely transfer to a mixer jar and grind to a smooth paste. 
5. No need of water, the tomato itself has its own water. If you wish the chutney to be bit diluted, you add some water too while grinding.
6. Temper with the things mentioned above and serve it with Idly, Dosa and Chapati or Roti.

      Click the Image and zoom you will get clear stepwise pictures

Horsegram / Kollu / Kulthi Dal Dosa Recipe

Horse gram is the most protein-rich lentil found on the planet. It is very high-powered. That’s why race horses are fed with this gram, which is called horse gram in the market.

Have heard of Kollu Paruppu, Kollu Kuzhambu, Kollu sundal and other recipes, its somewhat strange hearing Kollu Dosa Recipe ..... Yes for me too before preparing this Dosa ... We can make even Dosas using this Kulthi Dhal :). Children refuse to have Horse gram in any form, If we make Dosas in this Kulthi Dhal, they could not find whats inside in it and simply have it as plain dosas, However we need to include almost all the pulses in our regular food routine and provide healthy recipes to our family and kids, we are in a position to include Horse gram also as it is a very healthy Pulse.  

This is a simple and easy Dosa recipe. Those who want to taste variety of dosa recipes this recipe will be a good choice to include in the Breakfast or Dinner Menu. As soon as the batter is prepared you can make dosas, no need for overnight fermentation. This Dosa tastes good with any spicy chutney - flavoured Tomato Chutney or simply coconut chutney. 

Health Benefits of Horse gram :

High in iron, calcium, and protein. In fact, horse gram has the highest calcium content among pulses and is one of the richest vegetarian sources of protein

You can try my other Dosa Recipes:

Easy Red Jowar / Cholam / Sorghum Dosa
Easy N Tasty Mint Dosa Recipe
Bengaluru Special Kara Dosai Recipe

Ingredients:

1. Idly Rice - 1 Cup
2. Horsegram / Kollu / Kulthi Dal - 1/2 Cup
3. Fermented Idly Dosa Batter - 1/2 Cup
4. Cumin / Jeera - 2 tsp
5. Dry Red Chilli - 4 nos
6. Hing / Asafoetida - 1/4 tsp
7. Curry Leaves - 2 sprig
8. Salt as per taste
9. Cooking Oil as required

Cooking Method:

Soak Rice and Horse gram for about 3 to 4 hrs. In a mixer grinder add Jeera, curry leaves, red chilli, Hing, salt together and grind until it becomes like a fine powder.

Click the Image and zoom you will get clear stepwise pictures

Add the soaked rice and Horse gram along with the powder and grind like a dosa batter. 

Then add this batter to Idly Dosa Batter and mix well. As soon as this is done you can spread the dosa on a dosa pan and drizzle oil. It takes some time to cook. Let it cook in a medium flame. You can add some chopped Onions on these Dosas. Flip to other side. 

 Serve Hot Immediately. when it becomes cool, it is somewhat hard to eat. so be quick :) :).

Notes:

You can even sprout the Horse gram and then follow the above step to make sprouted Horse gram Dosa. It is a Complete Protein Rich Dosa.

Masala Shikanji Recipe / Indian Lemonade

An Indian Version of Lemonade with a dash of rock salt makes a refreshing summer drink. This drink is a good appetizer too.

Shikanji recipe is one of the easiest summer drinks of India that you can put together in a jiffy. It is light, refreshing, with citrus flavoring and fragrant due to the spices and mint. Simple spices like roasted cumin and black salt shine through to make a perfectly balanced flavored lemonade. It is so refreshing, plus you get loads of vitamin c in one drink. Here I have included a bite of ginger and a pinch of chaat Masala to give a mild flavoured and digestive drink. 

Other Variation of Lemon Juice :

Home made Flavourful Lemon Sharbath Recipe

Ingredients:

1. Lemon - 2 small size
2. Mint leaves - 6 to 8 leaves
3. Ginger - 1/2 inch size
4. Powdered Sugar - 2 tbsp
5. Roasted Cumin Powder - 1 tsp
6. Chaat Masala Powder- 1/2 tsp
7. Black Salt - 1/2 tsp
8. Water - 2 glasses
9. Ice Cubes 

The above said Ingredients serves upto 2 large glasses of Masala Shikhanji. 

Directions to make Masala Shikhanji :

Squeeze the Lemon and extract juice from it.
Crush the ginger and Mint Leaves and be ready with the Ingredients.

Add Ice Cubes in large Glass, then followed by roasted cumin powder, chaat masala powder, crushed ginger, crushed mint leaves, black salt, powdered sugar and lemon extract.


Click the Image and zoom you will get clear stepwise pictures

Close the glass with a small plate and shake it well as shown in the pic. Then add water to fill the glass. stir well with a spoon. Check the taste of Shikhanji, if you feel anything to be added, pls do. If sugar or salt content is increased add some more water and stir once again.

Filter the Masala mix juice through a juice filter to get a clear shikhanji. The flavour of ginger, mint and chaat masala has nicely blended with shikhanji and gives a pleasant flavour to drink. Serve chilled.

Notes :

You can also prepare plain shikhanji without using chaat masala powder.
You can increase the quantity of ginger, mint leaves, cumin and chaat masala powder according to your flavour.

Chicken Pallipalayam / Pallipalayam Style Chicken Fry Recipe

Pallipalayam is a small town in Namakkal District. Seems there were more people who were doing the carpenter jobs, and they had to travel to the neighbor places/towns for their job all the time. During those travels, they cannot carry more ingredients with them for cooking.As well as they cannot spend much time also for cooking. Hence they invented this interesting recipe with limited ingredients which stay good for long time in room temperature itself. Hence it has got the name as Pallipalayam Chicken.

Pallipalayam chicken fry is the easiest  and delicious chicken fry made with few ingredients. Pallipalayam is a place near Erode and this dish is very famous around this region. Pallipalayam chicken also has its place in the menu of most of the South Indian restaurants. It can be either had as an appetizer or as a side dish for rice.

Ingredients:

1. Boneless Chicken - 1/2 kg
2. Shallots / Small Onion - 20 nos
3. Dried Red Chilies - 10 nos (may vary according to the size)
4. Coconut large- 1/2 Unit 
5. Ginger Garlic Paste - 1 tbsp
6. Turmeric Powder - 1 tsp
7. Curry and Coriander Leaves
8. Cooking Oil - 2 tbsp
9. Salt as per taste

Cooking Method : 

Wash Thoroughly the Chicken pieces and keep it aside.

Cut the Onions (Here I have used Big Onions for my Convenience). Cut the Coconut into small pieces). Deseed the Red Chilies.

In a cooking pan add oil. Once it gets heated add Onions and saute them for a while, then add red chilies, ginger garlic paste and curry leaves. Saute them nicely till aroma comes. Then add turmeric. Then add the coconut pieces and saute for some time. Finally add the chicken pieces, salt and saute in medium flame for about 10 mins. 
Close the lid without adding water and cook until chicken becomes soft. It leaves water and gets cooked on its own water. 
Now the red Chilies and ginger garlic paste spiciness has nicely absorbed by the chicken and gives a good flavour and taste.
Cook in medium low flame until all the water has absorbed and becomes dry. 
Finally Garnish with enough coriander leaves and serve hot.

Click the Image and zoom you will get clear stepwise pictures

It goes well with any type of rice variety and also with plain rice and curd rice it will be a very good combination.

Notes:

• Pls do avoid red chilli powder for this recipe as the flavour and good taste will definitely differ. 
• You may use pressure cooker for easy and quick cooking, as it needs some water to cook.
• I wished I need gravy that day, so I added some water and cooked in pressure cooker, the chicken was well cooked and I switched off the stove when I got the gravy consistency. It was very tasty with plain Rice.
• Here in the above pic you may notice tomato might be added. But its not true, its red chilly soft variety. So it cooked well. 
• The Red chilies may be increased or decreased according to your spiciness.
• You can add some tsp of gingelly oil as it reduces the hot and spiciness of the chicken when it is consumed.

Raw Banana / Vazhakkai Spicy Sticks

This is a new recipe which I made on my own. This idea striked into my mind when I was making Vazhakkai Bajji. I sliced the Raw banana in to thick long stripes and made Bajji. It was something different to have Bajji in that Shape. So at that time I thought of preparing these vazhakkai as spicy and crispy snack. So I tried it and it came sooooo good with absolute crispy and spicy. As these raw bananas may cause gasteric issues, I have included cumin powder and ginger garlic paste to balance it. So without fear anybody can take this tasty snack. It tastes yummy with fried Curry leaves Garnished over it. I would like to share my preparation of these vazhakkai yummy sticks to u all.

Ingredients:

1. Vazhakkai / Raw Banana - 1 large lengthwise
2. Corn Flour - 4 tbsp
3. Rice Flour - 1 tbsp
4. Al purpose Flour / Maida - 1 tbsp 
5. Red Chilli Powder - 1 tbsp
6. Fennel Powder - 2 tsp
7. Cumin Powder - 1 tsp
8. Ginger Garlic Paste - 1 tbsp
9. Salt as per taste 
10. Oil For Deep Frying

Directions to make Vazhakkai Spicy Sticks:

Soak the whole Raw Banana into water for atleast 10 mins before you slice it.
Remove the skin gently and almost everything. We need only the inner part. Cut the Upper and lower part of Banana. Make thick slices as shown in the pic.

Prepare the spice mix with corn flour, rice flour, all purpose flour, red chilli, fennel, cumin powders and Ginger garlic Paste and salt. Add some water and mix everything. The spice mix should not be too thick and too runny. Its just have to coat the Banana. 
Dip the raw Banana in the spice mix and gently drop in the Oil with medium heat. Then raise the flame and fry until it becomes crispy. Do not let it burnt. 
Collect the crispy sticks in tissue paper. 
Fry the Curry leaves in oil and garnish over the Banana sticks and Enjoy with a cup of Tea.


Click the Image and zoom you will get clear enlarged stepwise pictures

10 Minutes Masala Egg Bread Recipe

Lazy Sunday Easy n Quick Morning Breakfast !!!

      Masala Egg Bread is a Quick Recipe that can be done in minutes whenever we r in a hurry to prepare any dish. This is purely my idea of making these masala Egg Bread, as I like this masala egg bread very much because even if we don't have anything to cook, with the available Ingredients and usual bread and eggs kept in fridge, we can prepare the breakfast without any prior planning. 
        Vyshu also like this very much and she asks this Egg Bread often to carry in her lunch Box with tomato ketchup. It will be a stomach filling dish and a good combination along with some fresh fruit juices. Here I have used Whole Wheat Bread, as I am Very much concern about the health of our family. You can also make this Bread Sandwhich in White Breads. To make it more nutritious you can include Capsicum or Bell Peppers along with this Masala Egg Mix.

Ingredients:

1. Whole Wheat Bread / Normal Bread  Slices- 4
2. Egg - 2 nos
3. Big Onion - 1 large
4. Sweet Tomato - 1 small size
5. Ginger Garlic Paste - 1 tbsp
6. Coriander Leaves
7. Red Chilli Powder - 2 tsp
8. Turmeric Powder - 1/8 tsp
9. Fennel Powder - 1/2 tsp
10. Pepper Powder - 1 tsp
11. Garam Masala Powder - 1/2 to 1 tsp
12. Salt as per Taste
13. Cooking Oil - 1 tbsp

Cooking Method:

Finely Chop the Onions,Tomatoes and Coriander leaves. Beat the eggs until frothy. I used my manual egg beater.


Click the Image and zoom you will get clear enlarged stepwise pictures

Add all the Masala powders and use the beater again to mix well with the eggs. Then add Onion, tomato, Ginger Garlic Paste, Coriander leaves, salt and mix well with a spoon. 

Place the bread slices in a Tawa / Dosa Pan add oil and toast on both the sides first. Then add the masala egg mix to one side add oil and immediately flip to the other side, as the bread may get burnt within a second. Keep the Stove in medium flame and wait until the egg gets cooked. Finally season with pepper powder and flip 2 to 3 times quickly and then carry on to the next bread slices.

Wow Masala Egg Bread is now Ready. Have it with Tomato Sauce Super Yum !!!

You can even Pack in ur Lunch Boxes for Kids along with some Fruits and Fruit Juices.

Notes:

You can alter the spice powders according to ur kids needs. 

Mango / Maanga Pachadi - Karaikudi Style

This recipe can also be called as Spicy Mango Jam which serves as a very good side dish for Curd Rice and any type of Rice Variety. 

Maanga Pachadi is my recent craving dish. According to me, I can say no other dish even Non-Veg dishes can beat this yummy delicious super taste mango pachadi. 

For the first time when I tasted this mango pachadi in our relations home, I liked it but I simply left the idea of posting this recipe, as it does not satisfied me much. When I had this in karaikudi, it can't be expressed in words, heavenly taste. In each and every bite of well cooked mango, I felt an extraordinary flavour of sweet, sour and spiciness in it. The taste is still dominating my tongue to have more and more. From that day onwards I am often cooking this dish once it is gets over, because mangoes are seasonal fruits, as if the season ends up, we have to wait for months to taste this tempting mouth watering dish. So I am in great interest to share this luscious dish to all my readers.

It is an easy recipe which you need not spare much time on it, once you are preparing your lunch or dinner, side by side you can do this dish. Also with the readily available Ingredients you can do this recipe easily once you have mangoes in your hands. It can be kept 2 to 3 days in room temperature and in refrigerator for about 1 week in good condition.

Ingredients:

1. Kili Mooku Mango - 1 big size
2. Dry Red Chilly - 2 nos
3. Jaggery / Achu Vellam / Urundai Vellam - 1 tbsp
4. Oil - 1 tbsp
5. Mustard - 1 tsp
6. Curry leaves - Optional
7. Salt as per taste

Cooking Method:

Be ready with the Ingredients. Cut the mangoes into cubes. No need to peel off the skin. Just cut as it is.

1. In a cooking pan add Oil, mustard. Let the mustard gets spluttered. Then add red chilly(deseed the red chillies) and then the cubed mangoes and saute for some time. Now add required salt and cook the mangoes in medium flame closing the lid. It produces water and mangoes will be half cooked.
2. After some time open the lid and add enough water to cook the mangoes. The mangoes should be cooked until it turns like a Jam. Check for salt, Close the lid and cook. Stir often so that it does not stick to the pan.
3. Now the mangoes are well cooked and it almost attains the Jam State as shown in the last pic. 

Click the Image and zoom you will get clear enlarged stepwise pictures

Now its time to add the Jaggery. Stir well and let it cook for some more time, so that the jaggery is well combined with the spicy Mango Jam.

Now your Yummy Maanga / Mango Pachadi is ready and it goes well with any type of Rice as side dish.

It can also be taken in Lunch boxes along with the Curd Rice, as it gives the fullest satisfication of having a lunch along with curd rice.

Notes :

1. Kili Mooku Mango is well suited for making this mango Pachadi as I have not tried in any other mangoes. It is an easily available Variety of mangoes here. (Google Search : Kili Mooku Mango) - For easy reference.
2. You may use Pressure cooker for cooking mangoes quickly. 
3. I prefer that you need not peel the skin of the mangoes, because when the skin is removed the mangoes completely turns like a Jam, when it is well cooked. If the skin is present, there will be some mango bites which when eaten gives crunchiness in every bite.
4. Even mangoes must not be over riped. 
5. Adjust the Jaggery, salt and spiciness according to the sourness of the mangoes. As these are the main Ingredients which gives the flavour for this Mango Pachadi and gives good taste. 
6. I prefer whole red chillies rather than red chilly powder, as it may change the flavour of the dish.
7. It can be kept for 2 to 3 days in room temperature and for about 1 week in refrigerator in good condition.