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chutneys & thogayals

TOMATO THOKKU

Posted on by Lakshmi Vasanth

TOMATO THOKKU
TOMATO THOKKU

TOMATO THOKKU ##

Ingredients :  Big red Tomatoes – 12 nos

                      Methi seeds coarse pd – 3 tsp

                      Kashmiri chilli pd – 2tsp

                      Red chilli pd – 1 tsp

                      Sambhar pd – 2 tsp

                      Sugar – 3tblsp

                      Jaggery – ½ cup

                      Salt - to taste

                      Mustard seeds – 1 tsp

                      oil – 4 tblsp

                      Turmeric pd – 1tsp

                       Hing – 1 tsp

                       Vinegar – 2tblsp (optional)

Method : Finely chop the tomatoes and keep aside.

Take a deep and heavy botton pan …add oil to it then add Mustard seeds, let it flutter…lower the heat and add the methi seeds pd ..slightly let it change the colour.

 To this now add the finely chopped tomatoes. Mix well. Now to this add salt, sugar and turmeric pd and mix well and close the lid and allow to boil for 10 mins. In between give a stir. 

After 5 to 10 mins u will see the tomatoes have cooked well now just with a potato smasher give a press to the tomatoes so that they form a gravy type. Now to this add the Both the chilli pd, Sambhar pd, Jaggery  give a nice stir and allow to boil for 5 more mins .Lastly add the Hing and mix well .  Tangy Tomato Thokku is ready

Note : You can adjust the quantity of jaggery as per your wish. But putting sugar … initially is a must  to make the tomatoes cook faster. You can also add vinegar after the thokku is cooled  to last  longer.  No difference in taste. 

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SHRIKAND

Posted on by Lakshmi Vasanth

SHRIKAND
SHRIKAND

Ingredients : Fresh Curd – ¼ litre

                     Sugar – 5tblsp ( as per your taste)

                     Cardamon – 4 nos

                     Saffron – 1 pinch

                     Warm milk – 1 tblsp

                      Crushed nuts – 2 tblsp

 

Method : Take a muslin cloth or kitchen towel in a bowl then pour the fresh curd. Tie the edges and hang it out - for the water to drain. Gently press the towel and you will see the whey dripping It will take 1 hr for the water to drip down.

Take 1tblsp warm milk and soak the saffron in it and keep aside. Grind together the Cardamon and Sugar to fine powder. Now transfer the hung curd in a bowl add sugar cardamon mix and saffron milk mix well.

Then whip the hung curd till smooth. the sugar should also dissolve. check the taste and add more sugar if required. Chill the shrikhand in fridge and later serve. Finally while serving add badam pista (optional) .

Note : This can be used as dressing for the fruits. In that case it should be a little liquid.

 

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KOTHAMALLI THOGAYAL (Coriander leaves Chutney)

Posted on by Lakshmi Vasanth

KOTHAMALLI THOGAYAL (Coriander leaves Chutney)

Ingredients : Coriander Leaves - 1 bunch

                     Urad dal- 2 tsp

                     Dry Red chillies - 6 /8 nos

                     Tamarind - small lemon size

                     Hing - 1 tsp,

                     Mustard Seeds – ½ tsp

                    Salt to taste

Method : Chop the coriander leaves . 

Now in a pan add 2 tsp oil add mustard seeds, urad dal, red chillies and saute them till the mustard seeds flutter and urad dal turns light brown. Turn off the heat and keep aside.

In a blender add the red chillies ,tamarind and give a grind now to this add the coriander leaves and sprinkle some water and give a grind till u get a coarse paste. Now add salt, hing, mustard seeds , urad dal and give a final grind in such a way that the urad dal are just broken in 2/3 pieces and can get a bite in your mouth. This can be stored in fridge for 1 week.

Can be eaten with Steamed Rice with sesame oil, Dosa, chapatti …

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Tengai Thogayal ( Coconut Thogayal)

Posted on by Lakshmi Vasanth

Tengai Thogayal ( Coconut Thogayal)

Ingredients : Coconut scrapped – 1/2 coconut

                     Mustard Seeds- 1 tsp

                     Urad Dal- 3 tsp

                     Hing – ½ tsp

                     Dry Red Chilles – 8 nos

                     Tamarind – gooseberry size

                     Sugar – ½ tsp ( optional)

                     Salt to taste

Method : Take a pan add oil put the urad dal, Red chillies, and fry them till the urad dal becomes light brown colour.

Soak the tamarind in little lukewarm water for 5/10 mins.

In a blender add the tamarind , red chillies and give a grind. To this add the coconut, and give a grind .You can add 1/2 cup of water, Now add salt, hing, sugar ½ tsp ( if the coconut is not tasting sweet), Urad dal.

Give a blend till you get a coarse( not very smooth) mixture.The mixture should be thick and not lose .

Now temper it with sesame oil - Mustard Seeds and Curry leaves. Can be stored for 2-3 days in the refrigerator .

Can be eaten with hot steaming rice with Til oil . Also can be eaten with any Poricha Kootu / Molagutal

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