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Showing posts with label SAUCES/DIPS. Show all posts
Showing posts with label SAUCES/DIPS. Show all posts

Monday, June 18, 2012

Red Chutney | Sidedish for Idlis and Dosas!

Today we are learning about Red Chutney/Dip usually eaten at Restuarant with Idlis or Dosa.

Red Chutney is very delicious chutney/dip for idlis and dosas. Also one of my blog reader had asked me for this recipe. Here you go.

Onion - 1no
Tomatoes - 1no(small Red n Ripe)
Uzhatham Paruppu/Urad Dal - 1 tspn
Kadalai Paruppu/Channa Dal- 1 tablespoon
Long Dry red chilli - 5nos (As per your taste)I used Byadagi Menasinakayi.
Any cooking Oil/Olive Oil - 1 tspn
Pudina/Mint leaves - 4 to 5 nos(Optional)
Garlic - 4 nos(As per your taste)

Preparation Method
Heat a wok or kadai, add oil, channa dal, urad dal,red chilli, onion, garlic, tomato and saute till the dal is brown. Add pudina if you are adding in the late. Allow it to cool.
Add salt and grind to coarse paste in mixie/blender when cool. Add just little water it should be thick.

Red chutney is ready to serve. I served it with hot Dosa. You can also spread it on dosa and stuff Potato Masala for Masala Dosa. Click here for Dosa varieties. You can have it with Idlis/Adai too.

Notes - You can prepare without onion, garlic and pudnia also, it will taste good.
Store it air tight container and refridgerate for later use.

Thursday, April 19, 2012

Thin Crust Cheese Pan Pizza and Sauce Ver 2 - Beginner's Recipe!

Thin Crust Pan Pizza is what I prepared for my son yesterday for dinner. I have already posted Veggie Paneer Pizza here. This one was quick enough and he thorougly enjoyed, but asked me few questions " Why pizza hut aunty won't put Paneer?" but still its yummy:)

Ingredients for Pizza base
APF/Maida - 1 cup
Dry yeast - 1/2 tspn
Warm water - 1/2 glass
Sugar - 1/2 tspn
Salt - a pinch

Paneer - few pieces
Cauliflower florets - 1 cup
Basic Sauce - 1 cup(As required) click here for recipe.
Tomato - 1no few chopped and few rings
Tomato Ketchup/sauce - 2-3 tspns
Mozarella cheese - as required
Parmesan cheese - as required
Olive oil/any oil - 1 tspn
Spinach - 1 tspn chopped

How I made the quick sauce?
In a kadai, add 1 tspn of olive oil. Add garlic saute for few mins, then add chopped tomatoes, salt and cook for few mins.
Then add the basic sauce if you have already prepared. Otherwise add in the tomato sauce or ketchup now mix well. Add in the cauliflower and cook. Add in spinach or basil or oregano at this time.
Finally add paneer pieces and mix well.
Off the stove the quick sauce is ready.Preparation Method
Mix yeast with water, sugar and salt in a glass and allow it to sit for 10mins.
When it forth mix it with APF to a soft dough with oil.
Leave it till it raises for about an hour. Punch out the air.
Then you can make 2 small pizza base with it.
Dust the surface with flour, slowly knead like chapathi by rolling pin to thin and round shape.
Heat a skillet/tawa and put the dough and slow cook both sides till its slightly brown. Reduce flame. Remove from fire.
Spread the prepared sauce.
Top it with Mosarella cheeseand Parmesan Cheese.
Brush the tawa with oil of butter and put the pizza on a skillet/tawa, slow cook covered in low flame till the cheese is melted.

Thin Crust Cheese Pan Pizza is ready to Serve. Enjoy warm.

Thursday, March 22, 2012

Homemade Italian Basic Sauce!

I have been wanting to post this recipe from long time,  thought of posting this today as I prepared. I love Italian dishes.

I used to use store bought sauce and this is the first time I tried at home. It was perfect and yummy. This sauce can be used for Pizzas /Pastas /as a dip.

Tomatoes - 2 nos
Garlic - crushed /chopped 2 to 3 nos
Basil leaves - few
Tomato sauce - 1/2 tspn
Olive oil - 1 tspn

Preparation Method
Blanch the tomatoes(see notes below)
Heat wok/pan, add olive oil, add garlic just toss for few mins(it should not be brown)
Add the tomato puree, tomato sauce, chopped basil leaves and cook the gravy till raw smell goes. You will get a thick sauce.

Italian Basic Sauce is ready for use in your dishes.

Allow it to cool and store in air tight container.
Notes - Blanch - Boil enough water in a vessel, put the tomotoes and cover it for few mins. Then put in cold water, remove skin slowly. Cut into four pieces and deseed it. Put in a blender/mixie and grind to fine paste.


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