Sunday, October 27, 2013

Sweet Potato Gulab Jamun/ Shakarkandi Gulab Jamun (சர்க்கரை வள்ளிக் கிழங்கு ஜாமூன்)

Gulab Jamun is a famous Indian desert, which is not only famous in India but also in South Asia. It is a dessert with deep fried dumplings soaked in  sugar syrup.  Traditionally, this desert was made using rose water and hence  it got the name “Gulab” meaning rose and Jamun for the balls that resemble the Jamun fruit. The jamuns are generally prepared using milk based products.

Today, to post easy Diwali sweet recipe,  I have prepared Gulab Jamun using “Sweet potatoes” or “Shakarkandi/ Rattala”. Don’t think otherwise, you prepare these sweet potato gulab jamun  and give it to your loved ones. I am sure that no one will find out that you have used sweet potatoes for making jamuns. Trust me!

Let us go for the recipe.

  • Sweet potato – 2 Nos
  • Bread crumbs – ½ cup
  • All purpose flour (Maida) – 3 tbsp
  • Sugar- ¾ cup
  • Water – 1 ½ cup
  • Cardamom powder – 1 tbsp
  • Saffron - few strands
  • Oil – to deep fry

  1. Wash the sweet potatoes in running water and pressure-cook them until they become soft. Allow it to cool.
  2. Peel the skin from the sweet potatoes and mash it with your hands so that there are no lumps in it.
  3. Add bread crumbs and flour and knead it to a smooth dough.
  4. Make smooth, small lemon sized balls out of this dough and keep them aside.
  5. In a heavy bottom pan, add sugar and water. Bring it to boil while stirring in between. Make the sugar syrup in 1 string consistency, add cardamom powder and keep it aside.
  6. Heat oil in a deep bottomed kadai. Once the oil gets heated, turn the flame to simmer and add the jamuns carefully in a single layer. Don’t overcrowd them in the oil.
  7. Fry the jamuns till they become golden brown and the sizzling sound subsides.
  8. Take out these jamuns and dump them in the sugar syrup.
  9. Repeat the procedure for rest of the batch.
  10. Add saffron strands and allow  the jamuns to soak in the sugar syrup for about an hour.

Surprise  your dear ones and guests this Diwali with  these delicious, soft gulab jamuns and enjoy!!

  • If you can’t mash the sweet potatoes with your hand, you can use a food processor for this part. Then you have to follow from step(3) using your hands. No other wayJ
  • Don’t  add water while kneading the dough because we are boiling the sweet potatoes in water and the moisture in the sweet potato itself is enough.
  • If you find the dough becomes watery or the jamun gets broken in the oil, add some more flour.
  • Add the fried jamuns when the sugar syrup is hot.

Tags: easy diwali sweet recipe, Shakarkandi Gulab jamun recipe, Bengali sweet recipe, sweet potato gulab jamun, how to make gulab jamun using sweet potatoes, other ways of making gulab jamun, gulab jamun recipe without ready to make powder, gulab jamun without milk products, sweet potato jamun recipe, Recipe for shakarkandi jamun, Rattala gulab jamun, சர்க்கரை வள்ளிக் கிழங்கு ஜாமூன்

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Saturday, October 26, 2013

Apple Pista Halwa/ Apple Halwa

Diwali is nearing and I want to post some of the easy Diwali recipes which will be of use to the working women and beginners. Apple Pista Halwa or Apple Halwa is one of the recipe which can be done without much strain and there are no hard rules to follow. It combines the goodness of apple and pista and hence this is very good for growing children. Those who already have a list of recipes to be done for Diwali, can include this sweet also because it will not take much time.

Above all else, I can proudly say that this Apple Pista Halwa is an innovation of mine for this Diwali. This delicious sweet can be prepared very easily and takes about 20 minutes with minimum ingredients. 

  • Apple (grated) – 1 cup
  • Besan flour – ½ cup
  • Pista ( coarsely ground) – ¼ cup
  • Milk –  ½ cup
  • Sugar – 2 cup
  • Ghee – 3 tbsp

  1. Peel the skin from the apple and shred it into thick pieces (not too fine) using a large hole on the grater.
  2. In a thick bottomed kadai, fry besan flour in a tablespoon of ghee till the raw smell of besan flour goes off.
  3. Add apple gratings to this besan flour and fry till the moisture content from the apple dries out.
  4. Add milk and sugar and mix everything well.
  5. Keep on stirring the mixture till it reaches halwa consistency.  Finally add rest of the ghee and the coarsely ground pista ( reserve some for garnishing). It will take only about 10 minutes.
  6. Transfer the contents to the greased plate and allow it to cool. Garnish with pista.
  7. Cut into squares of desired size.
Your nutty, soft Apple Pista Halwa is ready to be enjoyed!!

  • Apple used should be crunchy enough so that the apple gratings can be tasted in between.
  • Grating should be done in parallel with frying besan so that the colour of the apple does not change.
  • I didn’t add any food colour. If you want, you can add some yellow colour.
  • This halwa is too soft, if you want to make it in shapes as shown in pic,  you may  have to do it with little patience. If you find it difficult,  you can simply serve it like badam halwa.

Tags: Diwali sweet recipe, Apple Halwa recipe, Pista halwa recipe, Apple pista crunchy halwa,  Deepavali sweet recipe, sweets using apple, halwa using fruits, halwa using nuts
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Thursday, October 24, 2013

Gobi 65 /Cauliflower 65(Dry)/ Cauliflower Fritters

Gobi 65 or Cauliflower 65 is really a treat for vegetarians and non-vegetarians also go in for this dish in place of chicken 65. This dish is the one which I always want to stay away from because once I start eating a single piece with sauce and onions, I could not resist eating again and again. My son is a great fan and when  we decide to go to Saravana Bhavan, he will say “ok” only after getting assurance that we order Gobi 65 as a starter along with Sweet Corn Soup (his favourite combo!),  Or whenever he wants to have a bite, he will opt for Saravana Bhavan. These facts drove me to learn this recipe and when I prepared this for the first time, cauliflower came out from the  masala and both were separated. But even then my son, managed to eat. He loves Gobi 65 that much. So I have sincerely put an effort to make it perfect and now my son says. “Ma,you are making the best Gobi 65 in this world!”

As a cook, there are many other reasons to love this dish. The recipe is very simple and loved almost by everyone. When we prepare food for some get together, this can be included one among the menu because this can be served either as a starter with hot soups or as a side dish for some pulaos, biryanis or even rotis. We need not scratch our head if kids are coming because it’s a kids friendly dish too. Not only for gatherings, we can prepare this as a tea time snack instead of regular Bajji/ Bonda.

Here  we go for the recipe of making Restaurant Style Gobi 65  starter recipe.

  • Cauliflower florets (Cleaned & chopped) – 2 cups
  • All purpose flour (Maida) – 2 tbsp
  • Corn flour – 3 tbsp
  • Rice flour – 2 tbsp
  • Ginger garlic paste – 1 tsp
  • Red chilli powder – 1 tbsp
  • Turmeric powder – ½ tsp
  • Lemon juice – 1 tsp
  • Thick curd – 1 tbsp
  • Salt to taste
  • Oil for frying

  1. Clean the cauliflower and cut into small florets. Soak these florets in hot water with salt and turmeric for about 5 minutes.
  2. Take out the florets and wash in regular water and allow the water from the florets to drain completely.
  3. Take a large bowl,  mix all flours with ginger garlic paste, red chilli powder, turmeric., lemon juice, curd along with required salt.
  4. To the mixture, add cauliflower florets and mix well so that all the florets get coated with the flour mix thoroughly. At this stage, you can sprinkle few drops of water only if needed and mix evenly. Allow it to stand for 5 minutes.
  5. Heat a deep bottomed kadai, pour required oil for deep frying. When oil is heated, take out the masala coated florets and spread one by one in the oil.
  6. Cook in medium flame, after some time when you find the bottom layer got cooked, turn to other side and cook until done on all sides.
  7. Continue the process for rest of the batch.
Your hot, crispy  Gobi 65 is ready to serve.  It tastes great when  it is served hot… hot  with tomato sauce and fresh onions!!

  • Care should be taken while adding extra water to the flour mixture.  The consistency should be such that the flour mixture should not get dripped from the cauliflower, it should just coat, that’s all.
  • I didn’t add any food colour in this recipe but in restaurants, they do. I got the colour as shown in the pic, so I feel that there is no need to add any colour.

Tags: Gobi 65 recipe, Restaurant style gobi 65 recipe, Cauliflower fry, Cauliflower florets fry, Spicy Gobi fry recipe, Cauliflower 65, Gobi 65 dry, deep fried gobi. Deep fried gobi fritters, fried cauliflower fritters
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Tuesday, October 22, 2013

Vegetable Soup/Mixed Vegetable Soup

Soup… Everyone would like to have a hot steaming cup of soup especially during rainy days and  my family is no exception. Even though we have tasted many soups at the restaurants and so many  ‘ready to make’ soups are available in the market (they may be delicious too!), nothing can compensate for our home-made soups because it is more hygienic and we have the satisfaction that we have served our family the total goodness.  Though it is my family’s favourite, I hardly find time to make it.  But today’s weather essentially forced me into making it.

The   recipe, I have given here neither falls into clear nor creamy soup category. It is a low calorie version with a full pack of nutrients. 

The home made, mixed vegetable soup involves two steps.

Step 1 Preparation of  Vegetable Stock:
Please check my post “How to prepare Vegetable Stock at Home?”

Step 2 Preparation of  vegetable soup:

  • Butter – ½ tsp
  • Carrot, cabbage, beans, capsicum (finely chopped) – 1cup
  • Garlic(finely chopped) – 3 pods
  • Spring Onion & white part (finely chopped) – 3 Nos.
  • Spring Onion green part (finely chopped) – 1 tbsp
  • Vegetable stock – 3 cups
  • Boiled & cooled milk – 1 cup
  • Pepper powder & salt to taste

  1. In a sauce pan, sauté spring onion (white part) and garlic in butter until you get a nice aroma.
  2. Add finely chopped veggies and sauté for a few minutes without changing the veggies’ colour and losing the crunchiness.
  3. Add the vegetable stock prepared  in step(1), and bring it to a boil.
  4. Add  chopped required pepper powder and salt.
  5. Finally add milk and switch off.
  6. Garnish with chopped spring onion.

Your delicious, hot, appetizing vegetable soup is ready to serve!!

Tags: Low calorie vegetable soup, Vegetable broth preparation, preparation of vegetable stock, Cream of vegetable soup low calorie version, Home made vegetable soup, Mixed vegetable soup
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Monday, October 21, 2013

Vegetable Stock ...How to prepare Vegetable Stock at home?

Vegetable stock or Vegetable broth is the extract taken from the vegetables and used mainly for making vegetable soup, stew, etc. Traditionally it is prepared using all leftovers i.e scraps of the vegetables like skin and peels of carrots, potatoes, tips and tails of beans, stems of cauliflower, cabbage  and even the outer peels from onion & garlic. This is done to extract the minerals, nutrients and flavours of the left over veggies, which  are  found in abundance underneath the skin of the vegetables. Now a days, it is not at all advisable to use the outer skin of the vegetables unless we get them organic. So while preparing the stock, use the vegetables after thoroughly washing and peeling the vegetables.

The vegetable soup made with vegetable stock/broth tastes great when compared to the recipes going straight away for soup preparation.  The recipe which I follow for preparing vegetable stock is  very simple but  will take minimum 45 minutes. If you don’t have enough time, you can buy the vegetable stock available in some of the departmental stores. I think, the leading  brands “Knorr”, “Maggi”, etc have vegetable stock cubes. But as  often  I say, home made broth will surely taste better than the store bought ones and it can be prepared in advance!


  • Carrot, cabbage, beans, capsicum (finely chopped) – 1cup
  • Garlic(finely chopped) – 3 pods
  • Ginger(finely chopped) – ½ “ piece
  • Onion(finely chopped) – 1 No.
  • Coriander/Celery/Spring onion – a handful
  • Bay leaf – 2 Nos.
  • Pepper(crushed) - 1 tsp
  • Salt

  1. In a sauce pan, add  all the above ingredients with little salt and 3 cups of water.
  2. Close the lid and cook in simmer for about 30-45  minutes.
  3. Open the lid, take out the bay leaves.
  4. Mash the vegetables with a ladle and strain the stock with a metal strainer. Try to squeeze out the maximum pulp from the veggies.
Your vegetable stock/ vegetable broth is ready!


  • You can prepare this stock prior to 2 days of making vegetable soup and store the broth in the refrigerator.
  • You can even freeze this stock in ice trays and store these stock cubes for future use.
  • There is no hard and fast rule for selection of veggies. You can use anything available at home.
  • I didn’t add masala bag since I felt that ginger, garlic flavor is enough as I am going to use this stock  fresh for preparing veg soup today itself. If you like the flavor, you can add as per your choice.

Tags: Vegetable stock recipe, How to make vegetable stock at home, simple vegetable stock recipe, vegetable broth. Vegetable stock recipe for making vegetable soup, veg stock recipe, veg broth recipe, simple vegetable broth recipe, Indian vegetable stock recipe, vegetable extract
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Friday, October 18, 2013

Mutton Kola Urundai/ Minced Meat Ball (மட்டன் கோலா உருண்டை)

Mutton kola urundai or Mutton kaima ball or Mutton keema ball or Minced  Meat ball or Mutton Kofta is a special Chettinad dish usually prepared for special occasions especially for treating grooms immediately after marriage. My grandma used to prepare these balls with ease, like any other dishes, kootu, poriyal, etc. She used to make these balls  in 100s since it is a favourite one for everybody in my family.  Though she made in large quantities, the dish will disappear within a few hours because these balls can be eaten like a snack and can also be taken as an accompaniment for rice.  We will never get bored of this dish and must have someone to ration the quantity. 
I think, this description is enough for you to try out this recipe and enjoy with your family! Let us move on to the recipe.

  • Mutton kaima ( Minced meat) – 150 gm
  • Cinnamon- ½ “ piece
  • Clove – 1 No.
  • Fennel seeds – 1 tsp
  • Khus khus (Poppy seeds) – 1 tsp
  • Shallots – 7 Nos
  • Garlic – 5 pods
  • Ginger – 1” piece
  • Green chillies – 3 Nos
  • Red chillies – 3 Nos
  • Grated coconut – 1 tbsp
  • Turmeric powder – ½ tsp
  • Porikadalai powder (Fried gram powder) – 150 ml
  • Curry leaves – 2 sprigs
  • Salt to taste
  • Oil to fry

  1. Wash the mutton kaima thoroughly and squeeze out the water and keep it aside.
  2. In a kadai, add a tablespoon of oil and season with cinnamon, clove and fennel seeds.
  3. Add onion, ginger and garlic and sauté for a while.
  4. Add green, red chillies and khus khus and sauté till nice aroma comes.
  5. Add curry leave sand coconut and sauté for 2 minutes.
  6. Now, add mutton kaima and sauté , close the kadai with a lid and cook the kaima. No need to add water because the kaima itself will release enough water to cook the kaima. Sauté till  water from the kaima dries out. Allow the contents to get cooled.
  7. Transfer the contents to a mixie jar and grind without adding any water.
  8. In a large bowl, add turmeric, salt, porikadalai powder with the ground mixture and mix everything evenly.
  9. Make small balls out of this dough and keep it aside.
  10. In a deep bottomed kadai, add oil and heat the oil.
  11. Fry the balls in simmer until done.

Your crispy, hot mutton kola urundai is ready to eat!

As I mentioned already, it can be taken as a snack or starter along with any soup or as an accompaniment with rice and any sambar, my choice is always for ElumbuSambar!
       There is a risk of getting the balls broken in oil. So follow the tips given below to get the perfectly shaped mutton keema balls.
  • First try with a single ball and if you find the ball gets broken, add some more  porikadalai powder and try again. If you are not confident enough, you can add one egg and mix with the batter.
  • The balls should be fried in simmer otherwise these balls will become black in colour.
  • Don’t turn over the ball immediately after adding in the oil, wait for some time and continue with flipping.
  • As soon as the balls are added in the oil, the oil will become frothy.  So don’t panic, it will subside automatically after the balls are cooked.
To view  Mutton Kola Urundai recipe in Tamil, visit

Tags: Minced meat balls recipe, Mutton kola urundai, Chettinad kola urundai, Mutton kaima balls recipe, mutton keema balls, fried mutton balls, mutton kaima urundai, Fried mutton koftas
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Tuesday, October 15, 2013

Home Made Idli Podi/ Idli Milagai Podi/Idli Dosa podi (இட்லி மிளகாய்ப் பொடி)

Our South Indian Idli podi has many names like  Idli Milagai podi, Idli Dosa podi, Chutney powder or  Gunpowder.  This podi when combined  with gingelly oil is one of the best accompaniments for hot, steaming idlies. Though it can be taken with all South Indian breakfast recipes like  dosa, oothappam, rava dosa  or chapati, it is best-suited with hot  idlies and thus, gets the name “Idli Podi”.  This is a mixture of fried dhals with red chillies and is basically a spiced dhal/ lentil powder. Many famous Masala Brands have their idli podi available in the stores but home made idli podi is always better since we can adjust spice level and taste as per our family’s choice.

I am always grateful to this podi because it comes in handy, many times, when I run short of time. Moreover, it is my family's favourite   and my hub and son like to have it along with chutney & sambar for idlies like it is served at restaurants. This podi tastes really great the very first day when it is made. So, I used to prepare this in small batches which last for a week so that the freshness of the podi can be retained. Whenever, I have no stock of this podi, immediately I refill my idli podi container during the weekends. I feel that there is nothing harm in spending time preparing this podi  since it helps to meet out emergencies.

This idli podi can be prepared tastefully by taking care while frying the ingredients.

  • Urad dhal – ½  cup
  • Channa dhal – ¼ cup
  • Red chillies – 15 Nos.
  • Til seeds/ Sesame seeds (optional) – 2 tbsp
  • Asafoetida – 1 tbsp
  • Curry leaves – 5 sprigs
  • Garlic – 2 pods
  • Gingelly oil – 1 tsp
  • Salt to taste.

  1. Take a heavy bottomed pan, dry fry urad dhal in simmer till it reaches golden brown colour  and transfer this to a dry plate.
  2. Similarly, do for channa dhal and take out along with the urad dhal.
  3. Dry fry til/sesame seeds till all seeds splutter and transfer to the same plate.
  4. Now, in the same kadai, add gingelly  oil, add red chillies and fry until the chillies become crispy and take it out.
  5. In the same oil, add garlic and asafoetida, sauté for a while and take it out.
  6. Finally add curry leaves and fry till it becomes crispy.
  7. Allow the fried ingredients to cool.
  8. Transfer all the above fried ingredients to a mixie jar, add required salt and grind it to a coarse powder.
  9. Store it in an air tight container.

Your spicy, aromatic idli podi is ready to be served with hot steaming idlies! When this idli podi, combined with gingelly oil, makes a heavenly side dish for idlies.
  • Care should be taken while frying the ingredients. Dhals  & chillies should be fired in simmer.
  • I used white til seeds and hence the colour does not change too much. You can also use black til seeds and the colour of the podi will be in dark brown colour. 
Tags: Idli podi for idlies, idli podi recipe, Idli milagai podi, Home made idli podi recipe, How to make home made idli milagai podi, How to make idli podi, spiced lentil powder recipe, home made chutney powder, South Indian gunpowder recipe, Idli/Dosa podi, Idli Dosa Molagai podi, South Indian Gunpowder chutney recipe, இட்லி மிளகாய்ப் பொடி
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Saturday, October 12, 2013

Chapati...How to make soft chapatis

Chapati or Chappati or Chappathi is a common Indian flat bread and  is a regular staple dish in North India and Pakistan. There are many forms of chapatti with slight variations, namely Roti, Paratha/Parantha, etc. I am basically a rice person and   love to eat idlies and dosas. But my son likes everything other than idli and dosa.  As mothers,  we  strive  to  give our children the best. So I tried a lot to make soft chapattis as my son likes them.  Always I wonder on seeing North Indian ladies making soft chapatis with no effort. I asked whoever I met with for the tips to make soft chapatis. Based on their advice, I followed many gimmicks,  adding hot milk, banana, curd, hot water, etc, etc … but everything resulted in big “zero”. Finally I got the secret from one of my aunts and  I  succeeded.  It’s not such a mind blowing secret …. What I missed out is only kneading!?  I mean, we need to knead the dough atleast  for about 5 minutes.

Making soft chapattis follows simple steps but making perfectly  round and  soft chapattis is not an easy job for beginners. As they say practice makes  perfect! 


  • Whole wheat flour – 1 cup
  • Water and salt as needed
  • Oil – 1 tbsp
  • Maida/ All purpose flour– 3 tbsp for dusting.

  1. Take wheat flour in a large bowl, add salt and mix well with the flour.
  2. Add water little by little, mixing the flour with water. Make a soft dough. Knead  well the dough for 5 minutes adding oil in between.
  3. Keep it covered and let it stand for ½ an hour.
  4. After ½ an hour, make small balls out of the dough.
  5. Roll the dough into thin, round discs using roller pin, dusting the ball with maida/ all purpose flour.
  6. Place the tawa/skillet on a stove. Let it get heated.
  7. Place the rolled chapati on the heated tawa, wait for bubbles to come on the surface. Flip the chapati immediately and leave it for a minute.
  8. Cook on both sides on high flame, flipping it now and then, till brown spots appear and chapati gets cooked completely.

Your soo..fft chapati/roti is ready to eat!

  • The amount  of  water added should be enough to make a soft dough so that if we insert our finger, our finger should pass through without any effort. This is the main factor deciding the softness of your chapatti.
  • For kids, you can apply some butter/ghee on  the top of the cooked chapatti. For elders, we can use gingelly oil and those on diet can avoid this step.

Tags: How to make soft Chapatis, How to make rotis, chappathi recipe, chapathi recipe, Flat Indian Bread recipe, Indian unleavened flatbread recipe, Indian flat bread recipe, soft rotis, soft chapathi recipe, North Indian recipe

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Thursday, October 10, 2013

In the Media.... Nalla Saappaadu (நல்ல சாப்பாடு)

This post is to share a happy moment with you!

The leading women’s magazine, Malligai Magal, has  released a book “Nalla Saappadu” (நல்ல சாப்பாடு) in which my recipes are featured under the category “Mutton Virundhu” (மட்டன் விருந்து)At this juncture, I want to say a few words about this book. The book contains not only the recipes but A-Z details on healthy eating habits, foods that will  aid  weight loss in natural way, nutritional aspects of food items, secrets for making tasty dishes and many more... It is really a rare collection of information from the experts like Chef Damu,  Mrs.Revathy Shanmugam, Mrs. Kalaichelvi & famous nutritionist Shiny Chandran and is a must for everyone to own this book. I feel proud to have contributed a bit to this ocean of information!

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Wednesday, October 9, 2013

Murungaikkai Kathirikkai Sambar (Drumstick & Brinjal Sambar)

Preparation time :15 minutes     
Cooking time : 15 minutes
Serves 3 
Difficulty :  Medium

Sambar … one of the signature dishes of South India, loved all over the world. There are many different ways of preparing sambar but we need not learn all those styles because the vegetables which we use for making sambar itself  bring out different taste. Out of all vegetables, drumstick and brinjal outnumber every other vegetable and  can be termed as “sambar speciality veggies”. Here we go with the recipe.

  • Toor dhal – ½ cup
  • Drumstick (cut into 2” long pieces) – 1 No.
  • Brinjal (cut into 4 equals)– 2 Nos.
  • Shallots (chopped)– 5 Nos
  • Tomato (chopped) – 1 No.
  • Turmeric powder – ½ tsp
  • Red chilli powder – 2 tsp
  • Coriander powder  - 1 tsp
  • Tamarind – goose berry size soaked in ½ cup water

For seasoning:
  • Oil – 2 tsp
  • Mustard – 1 tsp
  • Jeera – 1 tsp
  • Fenugreek seeds – 1 tsp
  • Asafoetida – 1 tsp
  • Curry leaves – few
  • Coriander leaves

  1. Pressure cook toor dhal with a pinch of turmeric & asafoetida and a ½ tsp of gingelly oil until soft.
  2. In a kadai, pour oil, season with mustard, jeera and fenugreek seeds. Add curry leaves, let it splutter.Add the balance asafoetida and onions, sauté till it becomes glossy.Add tomatoes, give a stir. 
  3. Add cooked toor dhal. Add the vegetables and masala powders, close the lid  and cook for 10 minutes.
  4. Add salt and tamarind juice, give a boil.
  5. Finally add coriander leaves, switch off. Close the lid , let it stand for 10 minutes before serving.

Mouthwatering, aromatic, flavourful Murungaikkai Kathirikkai sambar (முருங்கைக்காய் கத்திரிக்காய் சாம்பார்) is ready. It can be served with steamed rice along with some crispy side dish like Seppankizhangu roast or some spicy masala like  Muttai thokku and appalam. It will be a great meal of the day! This sambar also tastes great with idli or crispy dosa with a dash of coconut chutney!

Standing time is very much essential for getting the complete aroma of sambar.

Tags: South Indian sambar recipe, Drumstick brinjal sambar, Murungaikkai Kathirkkai Sambar Recipe, Recipe for sambar, sambar for steamed rice, முருங்கைக்காய் கத்திரிக்காய்  சாம்பார்
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Monday, October 7, 2013

Quick Onion Tomato Chutney (அவசர சட்னி)

Preparation time :5 minutes     
Cooking time : 10 minutes
Serves 3 
Difficulty :  Easy

There are many versions of making onion tomato chutney. This recipe does not need the  grinding part and we can make it in a jiffy with minimum ingredients. Hence, in our family, we name it as “Avasara Chutney” (அவசர சட்னி).  But don’t under estimate its taste, I can assure that it tops every other chutneys.  

I am categorizing this chutney under Bachelor’s recipe since it does not need grinding and more over, it needs only one vessel! You can make it in large quantities and keep it in a refrigerator for a week’s use. With store bought ready made idli flour, you can enjoy this chutney with hot steaming idlies or dosas!

  • Big Onion (finely chopped) – 2 Nos. (or)                                                                                 Shallots (finely chopped) - ½ cup
  • Tomato (finely chopped) – 2 Nos.
  • Red chilli powder – 3 tsp
  • Salt to taste
For seasoning:
  • Mustard – 1 tsp
  • Urad dhal – 1 tsp
  • Curry leaves – few
  • Gingelly oil – 2 tbsp

  1. Pour oil in a kadai, season with the items given “for seasoning”.
  2. Add onions and sauté till it  becomes tender and turns light golden colour.
  3. Add tomatoes and required salt, sauté until the tomatoes get mashed well. Close it with a lid and cook for 2 minutes.
  4. Add red chilli powder, sauté well till the raw smell of chilli powder fades away.
  5. Add ½ cup of water, stir everything well, bring it to boil for 2 minutes.

Your quick onion tomato chutney is ready to be enjoyed with hot steaming idlies or crispy dosas! It can even be had with chapatti, curd rice, etc.

Tags: Easy onion tomato chutney recipe, onion chutney without grinding, tomato chutney without grinding, easy chutney recipe, best side dish for idli/ dosa, quick chutney for idli/dosa, tomato onion chutney
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