TOMATO THOKKU

                               

As the prices of tomatoes is plummeting,I decided to prepare this tasty thokku.There are different recipes available for this thokku,but I have followed my mom's recipe.But she incorporates ground  paste of tomatoes.But I prefer the chunks in this recipe,hence I added the same.With this tasty thokku on hand,you can whip up tasty tomato rice in a jiffy.

 INGREDIENTS

 

RIPE TOMATOES-- 500 GRAMS

CHILLI POWDER- 2 TSP

MUSTARD- 3/4  TSP

FENUGREEK SEEDS- 3/4 TSP

SALT TO TASTE

SESAME OIL- 1 TBSP

CURRY LEAVES- 2 SPRIGS

TURMERIC POWDER- 1/4 TSP

CUMIN SEEDS- 3/4 TSP

TAMARIND- MARBLE SIZE

ASAFOETIDA- 1 TSP

PROCEDURE :

1.Wash wipe and chopped tomatoes and keep it aside.Dry roast mustard and fenugreek seeds and powder it.

2. Heat sesame oil in pan,splutter mustard seeds,cumin seeds,curry leaves and add asafoetida

3. Transfer the chopped pieces over the seasoning and saute well. Now pour the tamarind syrup,salt and allow it boil.

4. Add turmeric powder,chilli powder and the ground powder and boil till the oil starts to leave the sides and switch off .

 

 

CHAMMANTHI ( KERALA DISH)

 

Chammanthi is a chutney prepared in Kerala.I would liken it to thogayal,owing to thick consistency.I loved the flavour of this dish with plain rice and ghee.Actually shallots is used in the authentic recipe,but I was running out of the same and hence substituted it with onions.It tastes best when ground on rolling stone.But since I don't possess one,I used mixer jar.It was bit difficult to replicate firm consistency in a mixer jar.

 INGREDIENTS:

COCONUT OIL- 3 TSP

BIG ONION-  1

RED CHILLIES -3

RED CHILLI POWDER -3/4 TSP

COCONUT GRATED- 2 TBSP

TAMARIND - GOOSEBERRY SIZE

CUMIN SEEDS - 3/4 TSP 

CURRY LEAVES --2 SPRIGS

GINGER CHOPPED--1 TSP

SALT TO TASTE

PROCEDURE :

1. Heat coconut oil in a pan.Saute onions,red chillies,cumin seeds,curry leaves,chopped ginger,tamarind.

 

2. When the ingredients are completely sauteed,add chilli powder and turmeric powder and saute for a second and switch off else the spice powders will get burnt.

 

3.Allow the ingredients to cool and transfer the same to a mixer jar along with salt and grind to thick paste without adding water,instead you can add a few drops of coconut oil.

 

4. The best method to get the right consistency of chammanthi is grinding it on roller stone.

KADAGU YORE

 

Kadagu yore,doesn't it rhyme with puliyogare? Yes,this is yet another rice variant offered as Prasadam in Temples.I came to  know about this dish from a cookery show.Kadagu implies mustard in Tamil.As there is predominance of mustard,it is aptly named as Kadagu yore. It prepared with cooked rice.Since I made this for breakfast,I used flattened rice in place of rice.

 

  

 INGREDIENTS TO GRIND TO PASTE :

RAW MUSTARD- 3 TSP

RED CHILLIES- 3 NOS

COCONUT GRATINGS- 1 TBSP

TURMERIC POWDER-1/4 TSP

TAMARIND - GOOSEBERRY SIZE

JAGGERY POWDER- 1 1/2 TSP

OTHER INGREDIENTS:

 

FLATTENED RICE- 1 1/2 CUPS

SALT TO TASTE

FOR TEMPERING:

 

OIL- 1 TBSP

MUSTARD- 1/2 TSP

GRAM DAL-3/4 TSP

URAD DAL- 3/4 TSP

GROUNDNUTS- 2 TSP

CURRY LEAVES- 2 SPRIGS

ASAFOETIDA- 3/4 TSP

PROCEDURE :

1. Wash,rinse and clean flattened rice and soak in minimal water till it softens.

2. Grind the above cited ingredients to fine paste using little water and keep it aside.

3. Prepare the tempering with the ingredients and transfer the paste over it and add salt.

4. Saute till the raw smell of the paste evades completely.

5.Transfer the softened rice over the sauteed paste and mix well. 

 

 

ENNAI KATHRIKAI KARA KULAMBU

Kulambu or Kuzhambu is an authentic,tamarind based spicy gravy in the Tamilnadu cuisine.Its a mainstay in South Indian meal,served along side sambar and vegetable curries.There are numerous variants of kulambu for both the veg and non-veg lovers.This kulambu is my favorite one.There are varied recipes for this brinjal based preparation.While some fill the paste inside the slit veggie and add it to the kulambu. But I find this method to be more tastier,,moreover the paste doesn't disintegrate while boiling.

 

 INGREDIENTS TO ROAST GRIND:

GRAM DAL- 5 TSP

CORIANDER SEEDS-2 TSP

CUMIN SEEDS- 1/2 TSP

PEPPERCORNS- 1 TSP

FENUGREEK - 1/2 TSP

SESAME SEEDS- 4 TSP

COCONUT GRATINGS- 1 1/2 TBSP

SHALLOTS- 5-6 NOS

RED CHILLIES- 4 NOS

 

OTHER  INGREDIENTS ;

ONIONS- 2 NOS

TOMATO- 2 NOS

GARLIC CLOVES- 6-7 NOS

RED CHILLI POWDER- 3/4 TSP

CORIANDER POWDER- 1 TSP

SALT TO TASTE

TURMERIC POWDER- 1/4 TSP

TAMARIND- LEMON SIZE

SESAME OIL- 1 1/2 TBSP

FOR SEASONING :

SESAME OIL- 3 TSP

MUSTARD-3/4 TSP

ASAFOETIDA- 3/4 TSP

CURRY LEAVES- 1 SPRIG

 

FOR GARNISHING

CORIANDER LEAVES CHOPPED 

PROCEDURE :

1. Wash,wipe and cut the brinjal partially with the crown intact.Chop the stalk. After cutting the brinjal,check for any kind of worms or infestation.Soak tamarind in warm water and extract syrup.

 

2.In a pan heat oil and roast all the above cited ingredients. On cooling,grind to smooth paste using water and keep it aside.

 

3.In the same pan add remaining oil and fry the slit brinjal and keep it aside.

 

4. Add oil and splutter mustard seeds,asafoetida and curry leaves.

 

5. Add chopped onion,chopped garlic,little salt and saute till onions turn translucent.Now add in the chopped tomatoes and saute till it turns mushy.

 

6.Pour tamarind syrup over the sauteed veggies,add remaining salt and boil till the raw smell evades completely.

 

7. Now transfer the ground paste,turmeric powder,chilli powder and coriander powder.

 

8. Simmer in mild heat till the paste blends well.Add the deep fried brinjal to this mix well.

 

9.Garnish with chopped coriander leaves and serve.  

DOUBLE BEAN GRAVY

 INGREDIENTS TO GRIND :

RIPE TOMATOES- 2 NOS

GARLIC CLOVES-  5-6 NOS

GINGER - 1 INCH

CHILLI POWDER- 1 1/2 TSP 

INGREDIENTS TO DRY ROAST & POWDER:

 

CORIANDER SEEDS- 4 TSP

KASURI METHI- 1 TSP

PEPPER CORNS- 1/2 TSP

CUMIN SEEDS- 1/2 TSP

SESAME SEEDS- 1 TSP

 

OTHER INGREDIENTS

 DOUBLE BEANS- 1 1/2 CUPS

 OIL- 1 TBSP

ONIONS- 2 NOS

CINNAMON- 1

BAY LEAF-1

TURMERIC POWDER- 1/4 TSP

SALT TO TASTE

CORIANDER LEAVES

 

PROCEDURE :

 

1.Soak double beans in water 8-9 hours. When the bean has turned soft drain the water and keep it aside.

 

2.In a pressure cooke,take fresh water,double bean,salt and cook for 6-7 whistles and switch off. 

3.In a pan add oil.When it is hot,add cinnamon piece,bay leaf and chopped onions. Add salt and fry till the onions turn translucent.

4.Add the ground tomato paste,turmeric powder over this and saute till the raw flavour evades.

5. Add in the ground powder and mix well. Now transfer the steamed beans and simmer in mild heat for a couple of seconds and switch off

6.Garnish with chopped coriander leaves.

 

 

 

COCONUT BURFI

HAPPY  DIWALI

 

 

Homemade sweets and snacks have a enduring allure. Ghee and oil aroma permeates the entire house during the festivities.I prepared coconut burfi,a simple yet delicious sweet prepared with minimal ingredients.After relishing all the sweets and snacks,I thoroughly enjoyed the stunning visuals of crackers from my terrace and captured it on my mobile.I decided to post the pics on my blog.

 INGREDIENTS :

 

GRATED COCONUT- 1 CUP 

SUGAR- 1 CUP

WATER- 1/2 CUP

GHEE 1 TBSP 

CARDAMOM POWDER- 1 TSP

 

PROCEDURE:

 

1. Grate coconut and keep it aside.Take care to grate only the white portion,else the colour of your burfi will change. 

2. Heat 2 tsp of ghee in a pan and saute gratings in mild heat for couple of seconds and keep it aside.

 

3.In the same pan add ghee and roast cashews till golden brown and keep it aside.

 

4.Add water to the pan and dissolve sugar.When the sugar is fully dissolved,switch on the stove. Keep stirring in mild heat till it reaches one string consistency.

5.Now transfer the gratings,cashew nuts and cardamom powder to the sugar syrup and keep stirring in mild heat till it reaches halwa consistency.

6.Add the remaining ghee and mix well Transfer the contents to a greased tray and allow it to cool.

7. On cooling cut it into equal squares and serve.