GREEN CAPSICUM CHUTNEY

Tongue tickling spicy Capsicum chutney is totally different than the regular chutney varieties like Coconut Chutney, Onion Tomato Chutney, Peanut onion Red Chutney. To check other interesting chutney varieties click here. This spicy chutney that can be served as side dish to Dosa, Idli and it goes very well with steam rice. It is very quick to prepare compromising taste. Simple yet yummy taste most satisfying comfort chutney that you can mix with steam rice and it tastes divine in lunch box.  It could ease your busy morning routine. 

Recently I served this chutney with Idly in small get together party at home in Diwali Festival time, and it was instant hit by all our friends and they started asking for recipe. So, I thought to share it in my space.  I bet this chutney will undeniably instant hit in your family too. 

Ingredients:

Green Capsicum (Medium)– 1 no.

Tamarind/ Imli/Puli – 1 inch piece

Hing / Asafoetida – a pinch

Salt to taste

Masala items:

Urud Dal/White Lentil – 3 tsp

Channa Dal / Split Bengal Gram – 2 tsp

Roasted Ground Nut – 1 tbsp

Dhaniya/Coriander Seeds – 2 tsp

Red Chili whole – 2 nos.

Seasoning:

Mustard Seeds - 1 tsp

Urud Dal/White lentil – 1 tsp

Curry Leaves – Few

Red chili – 1 no.

Method:

1   Step 01) Clean and chop the capsicum and shell out the inner part and cut them into small pieces. Heat a pan with 3 tsp of oil and add the seasoning items let it splutter and transfer them into a plate. In same pan in low flame add above Masala items ingredients

     Step 02) Nicely roast all the Masala items till it turns to golden color and transfer it mixer jar and allow them to cool. In same pan add 2 tsp of oil and fry the capsicum, tamarind, hing/asafoetida, salt and saute till the capsicum shrinks. Switch off the flame and allow them to cool

      Step 03) Add the fried capsicum in to mixer jar and then grind it as paste adding little water and adjust the salt if any.

Serving: This chutney goes very well with Idli, dosa and other south Indian breakfast recipes. And most importantly it taste divine with steam rice.

Note:

You can tweak this chutney into lots of variations as per your taste buds.  

Below are some variations:

01) To increase the volume of the chutney, you can add onion and tomato and fry them before adding capsicum. If you are adding tomato then reduce the tamarind quantity. Tomato itself gives tangyness to the chutney.

02) Adding garlic makes it more flavorful. Use it as per your family preference and taste buds

03) You can also add coconut to enhance more richness to the chutney. But, the shelf time is less

04)The above chutney procedure gives nice shelf time.  Without any fear you can pack this chutney rice for lunch box.

05) You can also replace green capsicum with red or yellow. Or even combination of all 3 vegetable.

Did you find this post useful? Feel free to share your feedback in the comments area.

If you are interested to be notified for the new posts from us, then you can make use of the subscribe option available on the right side menu.

Help us to improve our search rating by recommending this post to Google using the Google plus button below.

[Continue reading...]

Thondekai | Tondli | Tindora | Kovakkai Chutney

Kovakkai | Tindora | Ivy Gourd |Baby watermelon| Thondekai | Dondakaya | Tondli -  Well , what's in a name ..Call what you want. 

Few months before, my Mom-in-law was here for summer vacation and she taught me so many chutney varieties and other super yummy dishes. I have noted down all that wonderful recipes from her. I have learned many recipes in kovakkai, today I am sharing one simple recipe from that collection.  Kovakkai chutney | Tindora Chutney taste different than the regular one. That is what we want for our taste bud isn’t?   I am sure you would love them! 

Ingredients:

Kovakkai/Tindora/ Ivy Gourd  -  15 to 20 nos

Green Chili – 1 no.

Red Chili – 1 no.

Tamarind / Imli – ½ inch

Curry Leaves – Few

Grated Coconut – 1 tbsp

Salt  to taste

Seasoning:

Mustuard Seeds – ½ tsp

Urad Dal – ½ tsp

Hing/Asafoetida – ¼ tsp

Red Chili – 1 split

Method:

Step 01) Wash and cut the edges in both the sides and chop them in to pieces

Step 02) Heat a pan with 2 tbsp of oil, add all the ingredients except coconut and fry them nicely for about 5 to 7 minutes. Once the vegetable is shrikes, add grated coconut mix everything well and saute it for 2 more minutes. 

Step 03) Allow them to cool and grind them semi coarse in a mixer. If you want smooth consistency then, add 2 tbsp of water and grind. Garnish with seasoning.

That’s it yummy Kovakkai chutney is ready to serve. 

Tindora | Thondekai chutney is excellent side dish for Chapatti, Idli and dosa and rotti. So easily you can tweak them as Kovakkai Thogayal and it will be awesome for steam rice and great with anything and everything. I will share next time!

Did you find this post useful? Feel free to share your feedback in the comments area.

If you are interested to be notified for the new posts from us, then you can make use of the subscribe option available on the right side menu.

Help us to improve our search rating by recommending this post to Google using the Google plus button below.

[Continue reading...]

Kollu Rasam | Horse Gram Rasam

Kollu Rasam /Hore gram Rasam –  Rasam  is a category of hot spicy soup in southern Indian style.  There are various recipes of Rasam can be prepared in so many different process of method using different seasonings, base ingredients and special rasam Masala powder and fresh grounded spices.

 However, among many varieties of rasam,  Kollu Rasam stands tall to its simple preparation and heavenly incomparable taste. This recipe does not require any special/specific rasam powder. We are using fresh grounded spices which are always available in our pantry like Garlic, black pepper, cumin seeds, curry leaves and tomatoes. The taste of horse gram/kollu simply makes it stand out from other Rasam recipes.

Many people make rasam with only cooked kollu/horse gram drained water but, here pounded handful of cooked kollu and mixed it in rasam. This tastes good and filling. Rasam mandi is tastes divine with curd rice.

Ingredients:

Black Pepper corn – 2 tsp

Jeera/Cumin seeds – 2 tsp

Garlic flakes – 4 to 5

Tomato – 1 medium

Broth Ingredients:

Kollu/ Horse gram – 2 tbsp

Imli/Tamarind Juice – ½ cup

Water – 2 cups

Masala Powder:

Turmeric Powder – 1/ 4 tsp

Salt

Hing

Jaggary Powder – 1tsp

For Tempering:

Mustard Seeds – ½ tsp

Urad Dal/White Lentils – ¼ tsp

Cumin Seeds – ¼ tsp

Red chili  – 1 no.

Curry leaves – 2 to 3 no.

Oil – 1 tbsp

For Garnishing:

Fresh Coriander leaves – 1 tbsp

Method:

1   Step 01) Wash and soak the kollu/horesgram for 1 to 2 hrs and then cook them in a pressure cooker up to 3 whistles. Drain the water in a separate bowl. (Don’t discard the drained water from cooked kollu; this recipe specially calls the broth to use). Grind the cooked kollu into fine paste

       Step 02) In a mortar and pastel crush the cumin seeds, pepper corns and garlic flakes

     Step 03) Heat thick medium size bottom pan add oil for seasoning, add mustard allow them to crackle then add cumin seeds, urad dal, red chili and curry leaves and saute for 2 mins. and then add crushed cuminseeds-pepper-garlic mixture fry for 2 more minutes and then add tomato pieces and fry till tomatoes turns to mushy

     Step 04) Add the tamarind juice, 2 cups of water, turmeric powder, hing, jaggary and salt cook them till it starts to bubble form at edge. Add drained kollu water and grounded kollu paste and cook them nicely and garnish with fresh coriander leaves.

Serving: Serve with steam rice, or as hot soup or even with curd rice. It taste so good however you want to take them.

Did you find this post useful? Feel free to share your feedback in the comments area.

If you are interested to be notified for the new posts from us, then you can make use of the subscribe option available on the right side menu.

Help us to improve our search rating by recommending this post to Google using the Google plus button below.

[Continue reading...]

Sabudana Kheer / Javvarisi Payasam / Tapioca Pudding

Javvarisi Payasam / Sabudana Kheer is another winner in desert! This is so easy to prepare and one of our favorite! This is light and creamy kheer and delicious. Instead of fat milk you also use half and half it tastes good too. This kheer requires very few ingredients and little bit of stirring.  Treat for any festival.

 Javvarisi payasam is ultimate comfort food. Whenever I'm sick, or fasting day, or its cold outside, or anytime feeling to have some sweet dish, I go to make this. This time, as Navratri festival is coming and so cold outside thought to share in my space one easy sweet recipe.

  

Sabudana Kheer recipe - Ingredients:

Sabudana/Sago/Javvarisi/ Tapioca – 1/2 cup

Milk – 3 cup

Sugar  - ¾ cup

Cardamom Powder – 1 tsp

Cashews - few

Raisins - few

Clarified Butter / Ghee – 1tbsp

Water  - 1 cup (appox)

Method:

  

Wash the sabudana twice and add water,

the water level should be just the half inch above the sabudana pearls to get soak. More water ruins the pearls and it becomes sticky in texture. Pearls will appear swelled up after 1 to 2 hrs of soaking. From your fingers loosen up nicely as separate pearls.

In medium pan heat 1 tbsp of ghee and roast the cashews and raisins and transfer into a plate

In the same pan add milk and soaked sabudana pearls and cook them until milk bubbles form at edges. 

Add sugar mix well and cook till sugar completely dissolves. Keep it low flame and then add cardamom powder.

Cook and stir until mixture thickens enough to coat the spoon, switch off the flame.

Serve it hot, warm or cold as per your family preference. While serving add some more milk on top and garnish with roasted cashews and raisins.

Note: If you are using nylon sabudan, then instead of soaking roast them nicely and then cook them in boiling water till the pearls are nice and tender and discard the water.

Did you find this post useful? Feel free to share your feedback in the comments area.

If you are interested to be notified for the new posts from us, then you can make use of the subscribe option available on the right side menu.

Help us to improve our search rating by recommending this post to Google using the Google plus button below.

[Continue reading...]

Thuvaram Paruppu Thogayal / Toor Dal Chutney

It has been quite a long time I am back to my blogging space. To start with, I have come up with very easy, quick, simple yet healthy recipe of Thuvaram Paruppu Thogayal i.e. Toor Dal Chutney. Unlike other regular chutney, which usually goes for breakfast dishes; this chutney has the goodness of toor dal ready source of proteins for a balanced diet and it is so flavorful and delicious perfect combo with hot rice and ghee, rasam rice and even it goes well with chapatti. This thogayal is one of the best bachelor’s recipe. I have survived many days with this in my hostel days. 

Whenever you feel lazy to cook for the day, try this simple thogayal recipe then.  It could ease your busy morning routine or it serve as brunch in the lazy weekends. 

Ingredients:

Split Yellow Gram / Toor Dal/ Thuvaram Paruppu – 3 tbsp

Garlic flakes – 2 to 3 nos.

Tamarind/Imli –1/4 inch piece

Red Chilies  – 2 nos.

Pepper Corn – 2 to 3 nos.

Hing/Asafoetida – a pinch

Grated Coconut – 1 tbsp

Oil – 1 tsp

Salt to Taste

Method:

       In a pan heat oil, add toor dal/ thuvaram parruppu and fry them till golden brown and transfer dal/paruppu into a plate

In the same pan, add  tamarind piece, garlic flakes, red chilies, hing, pepper corn and  grated coconut saute them till coconut turns slightly golden color

Once it is cool enough grind it in blender adding little water to a semi coarse paste. Add little more water if you want it in chutney consistency

     That’s it easy healthy simple and quick thogayal is ready to enjoy with Rasam rice, steam rice and even with chapatti too.

     Did you find this post useful? Feel free to share your feedback in the comments area.

If you are interested to be notified for the new posts from us, then you can make use of the subscribe option available on the right side menu.

Help us to improve our search rating by recommending this post to Google using the Google plus button below.

[Continue reading...]

RAGI SEVAI / RAGI SEMIYA | FINGER MILLET VERMICELLI UPMA - INSTANT !!

This is yet another stunning recipe from Finger millet/ Ragi. As you all aware,  

We can prepare from Ragi all kinds of dishes like Dosa, Idli, Rotti, Porridge, Cake, Puddings, Laddu and Cookies. Here is one such super healthy breakfast - Ragi Sevai/ Ragi semiya upma which you can prepare quick and easy and comforting. Apt for diabetic and calcium deficient people. This dish can be served as breakfast or light dinner. I have used brand - Anil semiya/Instant vermicelli. 

Add caption

Ingredients:

Ragi semiya  - 2 cup

Onion – 1 Medium

Green Chili – 1 no.

Oil – 1 tbsp

Salt to Taste

Seasoning:

Mustard Seeds – ½ tsp

Urud Dal/ White lentils – ½ tsp

Curry Leaves –Few

For Garnish:

Grated coconut – 1 tbsp

Fresh coriander leaves – 1 tbsp

Method:

Add one cup of water in a pan and bring water to boil

Add the ragi semiya and cook for just one minute. And switch off the gas. Don’t cook more than one minute. It will be mushy and will turn as paste. The timing may vary from brand to brand so please check the package for instruction. 

Strain the semiya and wash with cold water once. Leave them in strainer for 3 to 4 minutes, to ensure complete drying.

Heat a tbsp of oil in a pan in medium flame. Add seasoning seeds and allow them to crack then add onions, green chili, curry leaves, salt and fry till onion turns to slight pink

Add cooked ragi semia and mix it gently and make sure evenly coated with onion mixture and turn off the gas

Garnish with coconut grated and coriander leaves.

Check out our other recipes on Ragi/ Finger millet/ Nachini.

Ragi Mudde and Soppina Saaru/Huli 

Finger Millet Pancake/ Ragi Rotti - Authentic and Instant 

You can also prepare from rice vermicelli in many flavours like Lemon semiya, Tamarind Semiya, Spicy coconut semiya. Will post the recipes soon.

Did you find this post useful? Feel free to share your feedback in the comments area.

If you are interested to be notified for the new posts from us, then you can make use of the subscribe option available on the right side menu.

Help us to improve our search rating by recommending this post to Google using the Google plus button below.

[Continue reading...]