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.

Ingredients
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)
Salt

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.

Thakalli Thokku | Tomato Pickle!

Thakalli Thokku | Tomato Pickle is very tangy and tasty recipe. This is a traditional dish taught by my Mother-in-law who makes this to her perfection,  as in Bangalore we used to do Gojjus. It was new to me and I loved it a lot. Its also my family favourite sidedish. A good timesaver and accompany many dishes. I always prepare and store it in my place, when I find really red tomatoes in Little India cannot miss it.

Ingredients
Fresh Red Tomatoes - 10 nos
Turmeric powder - 1/2 tspn
Red chilli powder - 1 tablespoon(As per your taste adjust)
Fenugreek seed powder - 1/2 tspn
Cooking Oil - 1/2 cup (I use gingely oil or olive oil)
Mustard - a pinch
Hing/Asafotida - 1/4 tspn
Salt

Preparation Method
Wash, cut and chop all the tomatoes into 4 pieces and keep aside.
Heat a heavy big kadai/wok, add oil, a pinch of mustard and hing.
Once mustard pops, add the tomatoes and mix.
Leave it for 5 mins. Then add, turmeric powder, red chilli powder, salt and mix.
Close it with lid, as it will pop out while boiling and cook till the tomatoes are soft.
It will be too soft  and watery. Continue to close lid.
The colour will change from light red to dark red.
When its going thick add venthaya podi/fenugreek powder. Mix and check for salt and spice levels.
if you wish you can add. Usually, adding the spice and salt little more is better, when it cools, it will be to correct level. Do not cook for long after adding venthaya podi, this will make bitter.

When the gravy is thick and oil leav es the side and good aroma. The dish is ready. Allow it to cool.

Store in clean glass or plastic bottle.  This can be sidedish for kootu rice, curd rice. chapathi, Idlis, Dosas and Adai .

Methods of using tomatoes in thokku. You can use any method.

1. Just chop them and cook
2. Remove seeds and cook.
3. Remove seeds, skin, grind to fine paste and cook.

Notes - This can be stored upto 15days in fridge.
Do not put stainless steel spoon and store, try to put wooden spoon.

How to prepare fenugreek powder at home.
Fenugreek powder /Venthaya podi - Take 1 cup or required amount of seeds dry roast in a kadai in medium flame to slightly brown. Allow it to cool and grind it to a fine powder. Store in air tight container for later use.

This recipe is going to Kalyani's Event Pickles and Preserve Fest and Spring Seasonal Food Event by Sravani.

Aviyal | Authentic Kerala Recipe!!!

AN AUTHENTIC KERALA DISH

ALSO POPULAR IN TAMIL NADU

INGREDIENTS


BEANS
CARROT
MURUNGAKA/DRUMSTICK
CHENAI/YAM
VAZHAKKA/RAW PLANTAIN
POTATO
POOSHANI/WHITE PUMPKIN
MATHAN/SWEET PUMPKIN

FOR 2 PEOPLE PUT 50GMS OF EACH VEGETABLE

FRESH GRATED COCONUT – 1 CUP

GREEN CHILLI – 3 NOS

COCONUT OIL – 2 TSPNS

CURDS – 100 GMS

CURRY LEAVES FEW

SALT

PREPARATION METHOD

CHOP ALL THE VEGETABLES IN SMALL LENGTH (1 1/2INCH) AND PRESSURE COOK THEM WITH 1 TSPN SALT FOR 3 WHISLTES. WAIT FOR PRESSURE TO GO.

GRIND COCONUT AND GREEN CHILLIES TO FINE PASTE

NOW MIX THE PASTE WITH THE VEGETABLES AND BOIL. ADD LITTLE WATER IF REQUIRED

ADD CURRY LEAVES

ADD SALT

ADD COCONUT OIL AND MIX ON THE SIDES SO THE VEGETABLES DONT BREAK. OFF THE STOVE.ALLOW IT TO COOL A BIT.

ADD CURDS, MIX WELL.

AFTER ADDING CURDS DO NOT BOIL.

SERVE HOT WITH ADAI, RICE AND CHAPATHI. ITS VERY TASTY AND HEALTHY.

Navaratri Menu planning 9 days 9 treats!

 

Navaratri 2020 is already here, its good to plan and buy groceries ahead, so it makes easy to do the festival and Golu hopping. check my detailed planning post here.

Due to Pandemic, many are doing E-vethalaipakku or split the schedule due to restrictions imposed.

Hope these help you to plan and you can add in many more dishes of your choice and time.

Click on the names for the recipes, you can use millets/brown sugar/karupatti for the sweets.

Morning Neivedyam	Sundal Varities	Tiffin Varities
Paal Payasam	Kadalai Sundal	Ven Pongal Gotsu
Thenga Arisi Payasam	Pasiparippu Sundal	Idli Thenga chutney
Rose Payasam	Kondakadlai Sundal	Dosai Thakkali thokku
Carrot /Rice Payasam	Patani Sundal	Aval Upma
Pongal	Mixed Sundal	Upma Kozhakattai
Javarsi Payasam	Karamani sweet Sundal	Rava Kichidi
Paruppu Payasam	Payaru Karamani Sundal	Sevvai /Semiya Upma sambar
Oats Semiya Payasam	Soya/Rajma Bean podi Sundal	Adai Aviyal or thokku
Kesari/Kesribath	Verkadalai Sundal	Poori Kurma

Multipurpose podi - Curry podi recipe is here 

For all recipes you can search in here .You can add in variety rice like Puliyodarai, lemon rice, coconut rice, dhokla, badam milk as per your taste. Can add and make your favourite choices of fruits, vegetables and millets. All recipes are no onion and no garlic. You can also plan and schedule timings for your friends and do a simple take away packing can make the visit short and satisfying.

PS - Your feedback is appreciated. Do try recipe from (http://www.sarascorner.net/) take a picture and send it to me through Facebook message or mail me at simplysara07@gmail.com. Will be glad to add in my page Tried & Tasted album on FB or post on my page. Do follow me on Instagram id - saraswathiyer for more food stories and recipe ideas.Thank you. 

Happy and Safe Navaratri.

Love,

Saraswathi

Raagi Roti(Indian Flat Bread) with Awards and Tag:-)

Ragi Roti(Kezhvaragu/Finger Millet/Madua/Elusine Indica) - Indian Flat Bread is very healthy breakfast or tiffin. Its a very famous breakfast/tiffin in Karnataka, India. In my village we grow Ragi grains my granny sends grains to us. We clean, dry and make flour.

The whole grain in nutritrional terms is very rich in proteins, providing highest levels of calcium and high levels of dietary fibre. It helps in control of blood glucose levels in diabetics.

In Karnataka its also consumed in many forms like Ragi balls (Ragi Mudde) dipped in sambar, Malt and Koozhu. Ragi Seri can be fed for infants above 6 months since its high in calcium. Whenever we are preparing the flour at home have to be very careful since it contains small muddy particles or stones. When you buy Ragi flour from supermarkets its better to seive 2 to 3 times and then use it.

Here is a simple and easy recipe for Ragi Roti which is high in nutrition and healthy food.

Ingredients

Ragi flour - 4 cups

Onion - 2 nos chopped

Fresh grated coconut - 1 cup
Green chilli - 2nos chopped (As per your taste)

Curry leaves - few chopped

Oil

Hot water

Salt

Preparation Method

In a wide bowl, put all the ingredients and mix it like chapathi dough in hot water.

Take small balls and spread it thinly in round shape on a plastic sheet or directly in the kadai or pan.

Put 1 tspn oil and cook both sides.

Continue same process for left over dough.

Ragi Roti is ready to eat...This is good to eat as it is or with these Pickle/Jaggery/Coconut chutney.

This recipe is going for WFC Breakfast by EC and State Specials by Shanthi.

My other entries for breakfast are

Pesarattu

Adai

Bread Upma

Awards Time

Thanks to Ramya and Sanghi for Scrumptious Awards and Rekha for Kreative, Scrumptious and Fabulous Awards. I thank from my bottom of the heart for passing on these wonderful awards to me. I feel very happy and encouraged at the end of the day seeing my blog with awards.

My dear friend Rekha has tagged me..thanks dear!

The Rules:

1. Link the person who tagged you.

2. Post the rules on your blog.

3. Share the ABCs of you.

4. Tag 4 people at the end of your post by linking to their blogs.

5. Let the 4 tagged people know that they have been tagged by leaving a comment on their website.

6. Do not tag the same person repeatedly but try to tag different people, so that there is a big network of bloggers doing this tag.

The Tag:

1. A – Available/Single? Married
2. B – Best friend? Rashmi
3. C – Cake or Pie? Cake
4. D – Drink of choice? Coffee
5. E – Essential item you use every day? Internet
6. F – Favorite color? Blue
7. G – Gummy Bears Or Worms? -
8. H – Hometown? Bangalore
9. I – Indulgence? Salted potato chips of India

10. J – January or February? January for New Year
11. K – Kids & their names? 1 Son named Siddarth
12. L – Life is incomplete without? Family
13. M – Marriage date? 24th Aug 2006
14. N – Number of siblings? one elder bro
15. O – Oranges or Apples? both
16. P – Phobias/Fears? Fears
17. Q – Quote for today? Be Cool and patient
18. R – Reason to smile? My son
19. S – Season? Winter
20. T – Tag 4 People?
21. U – Unknown fact about me?unknown
22. V – Vegetable you don't like? mostly i like all thinking....
23. W – Worst habit? loose temper rarely and shout
24. X – X-rays you've had? for tooth
25. Y – Your favorite food? Bisibelebath, gobi manchurian, akki roti, fried rice, many more
26. Z – Zodiac sign? libra

I have tagged 4 blogger friends

Rajeshwari of Raks Kitchen

Jyothi of Panch Pakwan

Deepti of Dipskitchen
Smitha of Saffron Apron