TOMATO CHUTNEY/தக்காளிச் சட்னி/टमाटर की चटनी

This instant chutney is one of the variants of chutney that goes very well with morning breakfast main dishes in South India. This chutney is served with Idlis, uthappams and dosas.

Tomato chutney is basically a tangy and spicy sauce using a few main ingredients such as onion, tomato, Garlic, curryleaves and red chillies. Adding rock salt and jaggery enhances its taste wonderfully and makes chutney perfect Balance of tastes.

STEP ONE 

Ingredients:

Big sized Tomatoes 4 pcs, finely chopped 

Chopped Shallots 3/4 cup

Red Chillies 3 pcs

Curry leaves 10-12 pcs

Garlic cloves 3 pcs 

Coriander seeds 3/4 tsp

Himalayan pink rock salt 1/2 tsp

Groundnut oil 2 tbsp

Asafoetida one pinch

Cane sugar/jaggery powder 1 tsp

Coriander greens, a fistful

Cold pressed Gingelly 1 tsp 

Collect all the ingredients and organic on cooktop ready.

STEP TWO 

Procedure:

Heat the wok with oil on medium heat. 

Fry all the above ingredients and cooked soft

Set aside to cool down.

STEP THREE 

Grind until smooth paste.

No need of adding Water.

Transfer the contents to the serving bowl.

Serve with Idlis.

Perfect pair!

Do refer the video how to make the yummy chutney. 

Cooking time 20 minutes.

Yield: 2 persons

 

RADISH STIRFRY/PORIAL/முள்ளங்கிப் பொரியல்

Red Radishes are loaded with high contents of Vitamins A, B6, C, E and K. They are also the powerhouse of antioxidants, fibres, Zinc, Potassium, phosphorous, magnesium, Copper, Calcium, Iron and Manganese.

Highlights of the health benefits of radish:

• High on fiber contents
• Vitamin C, Folic acid and flavanoids are also High in Radishes.
• Anthocyanins present in Radishes guard our heart.
• Potassium rich Radishes control the blood pressure.
• Vitamin C presents in Radishes boosts our immune system. It supports our blood vessels
•  and controls the Damage of RBCs and increases oxygen supply in the blood stream

                                   

                                                                                                           - Source from Google

This root vegetable is low calorie, non-starchy, low-carbohydrate and having High water content. that comes with the host of health properties.

Here is a simple and easy recipe yet delicious accompaniment of main dishes

Cooking time 25 minutes

Yield 1-2 servings

STEP ONE:

Ingredients:

Radishes 2 pcs(200 gm)

Procedure:

Wash and peel the Radishes

Chop into cubes.

Set ready.

STEP TWO 

Ingredients:

Groundnut oil 1.5 tbsp

Mustard seeds 1/4 tsp

Chana dal 1/2 tsp

Whole Urad Dal 1/2 tsp

Chopped shallots 10 pcs

Curry leaves 10 pcs 

Slit Green chillies 1 pc

Turmeric 1/4 tsp

Asafoetida 1/4 tsp

Radish cubes

Himalayan pink rock salt 1/2 tsp

Water 1/4 cup

Shredded Coconut 1 tbsp

Chopped Coriander greens, a fistful

Procedure:

Heat the pan with Groundnut oil on medium heat.

Add Mustard seeds to crackle

Add Whole Urad Dal and Chana dal.

Once the dals fried golden brown, add Shallots curry leaves and green chilly. 

Add turmeric and Asafoetida 

Let shallots fried transparent, add the radish cubes.

Saute for a while.

Add salt.

Splash water.

Cover and cook on medium heat. (8-10 minutes )

Ensure no water remains

Turn off the heat.

Add shredded Coconut and chopped coriander greens.

Mix to combine.

Ready to serve.

It goes very well with any meal. It is highly recommendable that any vegetable stir fry or porial must be consumed as a starter before meals

INDIAN COPPERLEAF DAL KOOTU/குப்பைமேனிக்கீரை பருப்புக் கூட்டு

Kuppaimaeni is a herb that has catkin like inflorescenes  with cup shaped involucres surrounding minute flowers. It is well known and Highly esteemed for its medicinal properties in Traditional Siddha medicines
 

The shoot of the plant and its all parts are edible and cooked as vegetable and as other greens. We can enjoy kuppaimaeni as porial,  stir fry, soup, dosa, kootu, dal curry and rasam. Use freshy plucked leaves for the best results

Cooking and blending the greens with dal is one of our Traditional methods. 

Here is the recipe:

STEP one:

Ingredients:

One bowlful tightly packed kuppaimaeni greens

Wash thoroughly 

Pluck the leaves along with tender stems, catkin like inflorescenes along with cup like involucres surrounding by minute flowers.

Chop them roughly.

Set ready.

STEP two:

Ingredients:

Masoor dal/Toor dal 100 gm

Water 250 ml

Turmeric 1/2 tsp

Castor oil/any cooking oil 1/4 tsp

Procedure:

Pressure-cook until 3 whistles on medium heat 

Set aside for about 10 minutes

Open and stir for a while.

Set ready

STEP three:

Groundnut oil 1 tbsp 

Mustard seeds 1/2 tsp

Cumin seeds 1/2 tsp

Chopped Shallots 1/4 cup

Curry leaves 10 pcs

Green chilly, slit 1 pc

Turmeric 1/4 tsp 

Chopped greens

Tomato one medium size, Chopped

Cooked Dal contents +rinsed water 2.5 cups 

Himalayan pink rock salt 1/2 tsp

Fresh Cow ghee 1 tsp

Procedure:

Heat the pan with Groundnut oil 

Add Mustard seeds and cumin seeds to crackle.

Once they start cracking, add Shallots and curry leaves  and slit green chilly.

Saute for a while until the shallots turn translucent.

Then, add greens and Saute for 2 seconds.

Heat should be underchecked low-medium level.

Add turmeric to maintain the greens of kuppaimaeni leaves.

Transfer the dal contents with rinsed water.

Add salt and let cooking for another 10 minutes on medium heat.

Stir occasionally.

Turn off the heat.

Finely, add ghee and mix well.

Done.

Serve with hot steamed Rice/Chapatis

Enjoy the wonderful taste of the greens with dal!

Cooking time 45 minutes 

Yield: 2-3 servings

We can multiple the ingredients according to our need.

.

GARLIC BREAD USING WHEAT FLOUR/கார்லிக் ரொட்டி

Garlic bread is very much loved by all age groups. If the garlic bread is made using wheat flour, it will be enriched with fibre and important nutrients. Moreover, the garlic as we know, to boost the immune system, regulate the blood Sugar levels and support the health of our heart.

The flavour of garlic is amazing when we consume with bread. We can make it with the mixture of finely minced garlic and Italian seasoning herbs and spices in butter without adding cheese. If you are a crazy cheese-lover, then you enjoy by adding  shredded cheese with garlic butter and italian pizza herbs and slice.

It is commonly served as a combo offer with pizza at Dominos and other outlets. It is amazingy delicious with cheese dip, tomato sauce dip.

We can serve it as garlic bread sticks by curting over the marks We made,  before We bake It.

The cooking method is very easy, even   healthy way of baking at our home. 

Ingredients We need:

For yeast activation

Brown sugar 2 tsp

Active dry yeast 2 tsp

Wheat flour 4 tsp

Luke warm milk 80 ml

For kneading

Wheat flour 2.5 cups

Himalayan pink rock salt powder 1 tsp

Luke warm water 250 ml

Olive oil 2-3 tsp

Bloom up yeast mixture

Butter extra 25 gm to brush the dough

and smear the baking plate

For Garlic butter

Butter 50 gm @ room temperature 

Shredded Garlic 3/4 cup

Italian seasoning herbs coarse powder

 

TOMATO SAUCE DIP/தக்காளி சாஸ்/ घर पर बना टमाटर सॉस डुबकी

Tomato sauce is the base for so many variety of sauces. It stunningly goes very well with Garlic bread,  Bread sticks, French fries, Baked Potato wedges, Nachos, Noodles and the list go on..

Making tomato sauce is pretty easy. Once you tried to make it at home, You will wonder why you were addictive on Store-bought sauces. Just try out.

Customize the sauce, according to your taste or your planning your baked dishes. For instance,  you can add garlic, other italian spices like oregano, thyme, rosemary and basil herbs. You can spice up with Pepper powder or chilly flakes or both. 

Jarred or canned tomato sauces are made with excess salt and more preservatives.

The Making of your own tomato sauce is the wisest option because you can control the ingredients or alter the ingredients as you prefer.

Ingredients and steps to make it

STEP ONE

Ripen Tomatoes 1.5 kg

Dry red Chillies 8 pcs

Himalayan pink rock salt powder 1 tbsp

Procedure:

Wash the Tomatoes thoroughly

Add red chillies

Steam cook for 10 minutes on medium heat 

Set aside to cool down.

Blanch the skin of Tomatoes

Transfer to the mixer jar.

There is no need of water.

Add salt 

Blend until smooth 

STEP two

Brown sugar 3/4 cup

Olive oil 60 ml

Lemon Juice 75 ml  (2 lemons)

Procedure

Transfer the tomato puree to the pan.

Heat the puree on medium flame  and bring to boil

Once it start boiling, simmer the Heat.

Add brown sugar and start Stirring constantly.

Let cooking on low heat for about 30 minutes

After thickening, Add Lemon juice and stir continuously 

Tomato puree get thickened and turns translucent. 

Add Olive oil and stir again

Check the consistency.

The best sauce should be thick like a jam, silky smooth, not runny, hold on to the dish that dipped and should have the perfect Blend of flavours and tastes.

Turn off the heat.

Set aside to cool down.

Store it in an airtight container. 

Use Dry spoon always.

Note low heat- cooking to avoid spilling

Constantly Stirring is absolutely needed.

Refrigerate it to stay fresh for 15 days.

Cooking time one hour

Yield 4-5 servings

VAZHAIKKAI PODIMASS/ வாழைக்காய் பொடிமாஸ்

Plantains or Raw bananas contain Vitamin C in good amounts per one cup. The high source of potassium that supports heart system. They also have the considerable sources of magnesium and other minerals  vitamins A and B.

The fibers of Plantain help to lower our cholesterol.

They support the weight management.

Raw bananas versus Plantains are one of the best choice of gluten-free or paleo- friendly Recipes.

Moreover, the Plantains are easily available in markets and cheaper.

Ingredients:

Raw bananas/Plantains (mondan variety)

Steamed, peeled and shredded

Water 3 cups Coldpressed pressed Groundnut oil 2 tbsp

Mustard seeds 1/2 tsp

Chana dal split 3/4 tsp

Whole Urad Dal 3/4 tsp

Finely chopped Shallots 1/2 cup

Diced Green Chilly one

Fresh curry leaves 8-10 pcs

Powdered Himalayan pink rock salt 3/4 tsp

Chopped coriander greens 1/2 cup

 

PROSO MILLET PONGAL/பனிவரகுப் பொங்கல்

Proso millet has enormous health benefits mainly supports neuro health system with its high content of  lecithin. It is loaded with vitamins-

 B complex vitamins, Niacin, folic acid and minerals like calcium, potassium, zinc and iron and essential amino acids. It is Gluten Free and reduces the risk of type2 diabetes. 

Ingredients:

Moong dal 75 g

Proso millet 75 g

Coldpressed Groundnut oil 2 tbsp

Cumin seeds 1 tsp

Pepper 1 tsp

Curry leaves 15-20 pcs

Green chilly one,  slit

Asafoetida one pinch

Water 2.5 cups

Himalayan pink rock salt 3/4 tsp

Desi ghee/cow ghee  1 tbsp

Whole cashews one handful/12-18 pcs

Procedure:

STEP ONE

Dry roast moong dal until golden brown.

Add Proso millet with moong dal and dry roast for a while.

Set aside to cool down.

Wash thoroughly.

Drain the water and set ready.

STEP TWO 

Heat the medium or 3 lit cooker with Groundnut oil on medium flame.

Add cumin seeds, Peppercorns

Let them fry for a while.

Add curry leaves and green chilly, slit.

Saute for a while.

Add Asafoetida 

Transfer the drained millet dal contents. Pour 2.5 cups of water. 

Add rock salt.

Stir a couple of times to combine.

Close the cooker and cook until two whistles on medium heat and let in simmer level until the third whistle.

Set aside to cool down.

Heat the ghee in a tempering pan on medium flame.

Fry whole cashews until golden brown

Transfer the fried cashews to the cooked Pongal contents.

Fold multiple times to mix the ghee contents with cooked millet meal.

Done.

Proso millet Pongal is ready to be served with coconut chutney and sambar of your choice.

Cooking time 

30 minutes

Yield two servings