Thursday, September 26, 2013

Thick (Flavorful) Tomato Chutney







I enjoyed this chutney with idli.It was a yummy combination, but it can be enjoyed with anything e.g. dosa, rice etc. This is different from the tomato chutney recipe I previously posted, mostly with respect to being more flavorful, and thick. I love the way fennel, and cumin seeds combine to give this chutney an extra punch.

This recipe was adapted from here.

Ingredients  

  1. Ripe Tomatoes - 6, cubed
  2. 1/2 tspn each of cumin, fennel, mustard, and ¼ tspn fenugreek seeds
  3. Onion- 1 big, chopped
  4. Garlic- around 12 pods, chopped
  5. Curry leaves 5-6
  6. Sambhar powder - 2 tspn
  7. Turmeric powder - 1/2 tspn
  8. For tempering: 1/4 tspn each of cumin, fennel, and mustard seeds
  9. Oil – around 5 tbpsn


Method:


1.    Heat 4 tbspn oil, and add cumin, fennel, and mustard seeds. Once the mustard seeds splutters, add the fenugreek seeds, and curry seeds.
2.    Add the chopped, onion, and garlic. Saute this, till the onions are slightly brown.
3.    Add the chopped tomatoes. Let it cook on medium heat thoroughly i.e. till the tomato flesh separates from the tomato, around 15-20 mins.
4.    Add sambhar, and turmeric powder. Turn the heat off and let it cool. Then puree it in a blender.
5.    Now do not do the tempering in a vessel, and add the tomato gravy to it, since this will cause lots of geiser like spits up (due to  adding liquid to hot temper), and create a mess in the kitchen, not to mention how dangerous it can be. INSTEAD, pour the blended tomato mix to a big(ger) vessel, and turn the heat on. Prepare the temper on the side, and add to it! (Ofcourse, do whatever way is convenient, but be careful)
6.    Let the whole mix boil for 2-4 mins . You are done. Ejoy with rice, idli, dosa etc.





















Sunday, September 15, 2013

Instant Idli (made with Oats & Semolina)









I love idlis! but for some God-only knows reason I am not able to get the batter right all times. And for this reason I always shied away from preparing idlis from scratch. So when I came across this recipe that used the words instant and idlis together  I was curious. And when I noticed it was made from oats, and semolina I was excited to try it out. These are instant healthy idlis, that I would totally recommend. I enjoyed it with tomato chutney, and it was yumm!

This recipe was adapted from here


Ingredients

1.   Instant Oats – 1.5 cups
2.   Roasted Rava (Semolina)- 1 cup
3.   Curd – 2 cups
4.   Green chilli – 2, thinly sliced
5.   Onion -1, chopped
6.   Baking powder – ¼ tspn
7.   Coriander leaves – 2 tspn, minced
8.   Mustard seeds – 1tspn
9.   Urad dal, chana dal – 2 tspn each
10.              Carrot – 1, grated
11.              Salt – to taste
12.              Oil
13.              Water – 1 cup


Method

1.   Whisk the yogurt, and add rava to it. Let it soak for 5 mins. Then add oats. Set aside
2.   Heat 1 tbpsn of oil, add mustard seeds, urad, and chana dal, once the mustard seed splutters add onion, and green chilli. Let this cook till the onion becomes translucent. Add carrots, and let this cook for a minute.
3.    Add this onion carrot mixture, cilantro, and baking powder to the oats mix. Add water, and mix them together.
4.   Steam the idlis in a idli pot.
5.   Enjoy with tomato chutney and/or  sambhar.