Tomato Thokku Recipe/Thakkali Thokku Recipe

Tomato Thokku Recipe :

Tomato Thokku or Thakkali Thokku is such a quick fix and an all-rounder accompaniment for almost all dishes ranging from simple curd rice to roti. I have already posted a version of tomato thokku with onion which goes well with roti and it is so great for travel.It stays perfect for three days at room temperature too.When refrigerated and handled right this can stay good for three months without preservatives.This recipe of Tomato Thokku is without onions and very easy to make.My step by step images turned out to be a flop, hence I am not adding them today. I shall include them when I make next time.



Continue reading “Tomato Thokku Recipe/Thakkali Thokku Recipe”

Thengai Podi|Coconut Powder for babies , toddlers and kids

Thengai Podi or Coconut Powder recipe with step by step images.

Thengai Podi or Coconut Powder is a simple powder made with coconut, chilly and few more ingredients. Hubby is fond of the various combination of podis for idly and rice. And this recipe is from my mother in law.This recipe has fewer chillies to make it baby friendly. You can use this for babies above six months without salt.  Continue reading “Thengai Podi|Coconut Powder for babies , toddlers and kids”

Coconut Thuvaiyal/Thengai Thuvaiyal

Coconut Thuvaiyal/Thengai Thuvaiyal-A five minute recipe.

A different variant of coconut chutney.I always love make variants with side dishes.I just try to add /eliminate any ingredient and give a new taste.This recipe of coconut chutney/thuvaiyal is from my mother-in-law and it is slightly different from our traditional family recipe. This is our side dish for kozhukattai always. This can accompany your idly,dosa,variety rice. Continue reading “Coconut Thuvaiyal/Thengai Thuvaiyal”

Thengai(Coconut) Thuvaiyal-Parcel chutney

This variety of coconut chutney is made in our family for packing during travel. This would stay perfect atleast for two days if you use clean and dry hands and spoon to serve. I prefer this as side dish for idly when i have to travel with my little one.

Ingredients:

  • Coconut-1 cup grated
  • Red Chilly-2
  • Tamarind-A Small piece
  • Salt-To taste
  • Oil-To temper

To temper:

  • Mustard seeds-1/2 tbsp
  • Urad dhal-1/2 tbsp
  • Curry leaves

parcel chutney

Procedure:

  1. Add coconut,red chillies,tamarind and salt and grind it together.
  2. When it turns a bit coarse,blend it well and add water.
  3. Grind it into a smooth paste.
  4. Heat two spoons oil in a kadai and add mustard seeds.
  5. When mustard seeds begin to crackle add urad dhal and curry leaves.
  6. Now add the ground paste and saute it well until the water content in the chutney disappears.
  7. You can see the chutney separated well and almost very dry.
  8. Cool it and pack it in a separate dry container/parcel sheet.

parcel chutney

Please do not forget to stay tuned with me by liking my facebook page here or follow me on Twitter or PINTEREST. You can also receive all my recipes in your mail box by providing your mail id here. Do share this with your kith and kin.If you have a picture of recipe tried from my blog kindly share with me.I am privileged to share them in my page

TOMATO ONION CHUTNEY|THAKKALI VENGAYA CHUTNEY

Tomato Onion Chutney:

Given below is my favourite type of chutney because it is very simple and quick to do and it can accompany a wide variety of foods like idly,dosa,adai,rice. Continue reading “TOMATO ONION CHUTNEY|THAKKALI VENGAYA CHUTNEY”

Green Chutney

I heard this recipe in some cookery show and it was pure coincidence as I had wanted to clear my stock of greens in the refrigerator.This recipe requires no cooking and it goes well with idly/dosa/rice/upma varieties.It is definitely nutritious in every single way.The name might mislead you to associate it the chutney used with chat items.I couldn’t find a better name.

Ingredients:

  • Coriander leaves-1/4 cupGREEN CHUTNEY
  • Curry leaves-1/4 cup
  • Mint leaves-1/4 cup
  • Fried bengal gram-2 tsp
  • Raw mango/Tamarind-A generous piece
  • Cumin seeds-1 tbsp
  • Green chilly-As per taste
  • Salt-To taste

Procedure:

1.Wash all leaves and add them to a blender along with the other ingredients.

Green Chutney

2.Make it into a fine paste and serve it with hot idly.

3.Tempering is optional.

Please do not forget to stay tuned with me by liking my facebook page here or follow me on Twitter or PINTEREST. You can also receive all my recipes in your mail box by providing your mail id here. Do share this with your kith and kin.If you have a picture of recipe tried from my blog kindly share with me.I am privileged to share them in my page


Ridgegourd skin/Peerkkankai thol thuvaiyal

My husband suggested this recipe as we had plenty of ridgegourd skin left over. A quick to do recipe.

Ingredients:

Ridge gourd skin-1 cup

Green chilly-1

Half split urad dhal-1 tsp

Oil-To cook

Salt-To taste

To temper:

Mustard seeds-1/4 tsp

Urad dhal-1/4 tsp

Procedure:

  1. Heat oil in a kadai and saute green chilly and half split urad dhal together.
  2. Set them aside when chilly turns soft.
  3. Add 1 tbsp of oil in the same kadai and add the skin of ridge gourd.

ridgegourd skin thuvaiyal1

4. Fry them in oil in medium flame.

5. Close the kadai for two minutes and let it get soft.

6. Add all ingredients along with salt and run in mixer into a coarse paste.

7. Temper and serve it with idly/dosa/rice.

ridgegourdskin thuvaiyalPlease do not forget to stay tuned with me by liking my facebook page here or follow me on Twitter or PINTEREST. You can also receive all my recipes in your mail box by providing your mail id here. Do share this with your kith and kin.If you have a picture of recipe tried from my blog kindly share with me.I am privileged to share them in my page

RIDGEGOURD/PEERKKANKAI CHUTNEY

I have always made peerkkankai kolakari/khicidi for idly side dish. I tried to make a quick chutney out of ridgegourd due to lack of time.It came out so well and it turned out to be one of my favourites. The beauty of this vegetable is you can also use its skin to make thuvaiyal. I shall post that recipe in a couple of days.

Ingredients:

  • Ridge gourd – 1 cup (finely chopped)
  • Red chilly – 2
  • Tamarind – A small piece
  • Half split urad dhal – 1 tsp
  • Oil – To cook
  • Salt – To taste

Procedure:

1.Add 1/2 tsp of oil in a kadai and heat it.

2.Add the red chillies and half split urad dhal and fry them.

3. Set them aside

ridgegourd chutney making1

4. Finely saute the chopped ridgegourd in medium flame until they turn soft.

5. Cool all the ingredients and add it to a blender along with salt and tamarind

RIDGEGOURD/PEERKKANKAI CHUTNEY

6. Make it into a fine paste.

7. Tempering is optional.

RIDGEGOURD/PEERKKANKAI CHUTNEY


P.S:

Don’t discard the skin. It can be used to make thuvaiyal.

Choose tender and fresh ridgegourd.

You can also use green chillies instead of red chillies.

I also added the tamarind in step 4 itself.

peerkankkai chutneyPlease do not forget to stay tuned with me by liking my facebook page here or follow me on Twitter or PINTEREST. You can also receive all my recipes in your mail box by providing your mail id here. Do share this with your kith and kin.If you have a picture of recipe tried from my blog kindly share with me.I am privileged to share them in my page

Groundnut/Peanut/Verkadalai Chutney

An easy-to -make and protein rich chutney which can side dish to idly or dosa. My father-in-law said me this recipe over phone on a day when I was left with no option for idly side dish.

Ingredients:

  • Groundnut-1/2 cup
  • Red Chilly-2
  • Salt-To taste
  • Tamarind-A small piece

Procedure:

1.Dry roast groundnut and peel the skin after cooling.

2.Add roasted groundnut,red chillies,salt and tamarind in mixer jar and blend them.

groundnut chutney

3.Once you it becomes coarse add few spoons of water and grind it into fine paste.

groundnut chutney

4.The chutney is ready to be served.

GROUNDNUT CHUTNEY


P.S:

Tempering is optional.

Be careful while roasting. The nuts shouldn’t get totally blackened.

You can also fry red chillies in oil separately and add them.

Please do not forget to stay tuned with me by liking my facebook page here or follow me on Twitter or PINTEREST. You can also receive all my recipes in your mail box by providing your mail id here. Do share this with your kith and kin.If you have a picture of recipe tried from my blog kindly share with me.I am privileged to share them in my page

Karuveppaillai(Curry Leaves) Thuvaiyal

Curry leaves would be part of waste/trash of many plates.So to avoid it, you can have this recipe as a side dish to idly/dosa or even mixed with rice.

Ingredients:

  • Curry leaves-1/2 cup(cleaned and dried)
  • Coconut-2 tbsp.(Grated)
  • Urad dhal-1/4 tsp
  • Red chilly-2
  • Salt-To taste
  • Oil-To cook

To temper:

  • Mustard seeds-1/4 tsp.
  • Urad dhal-1/4 tsp.

Procedure:

  1. Dry roast curry leaves and coconut .
  2. Set it aside and let it cool.
  3. Add oil in a kadai and heat it.
  4. Fry red chillies and urad dhal.
  5. Add salt,roasted items and grind well in a mixer jar.
  6. Add little water and grind it into a semi coarse paste.
  7. Temper urad dhal and mustard and add to it.(Optional)

P.S:

If you wish to store it and use it for more than a day,make it a thick paste by frying it in oil.

Cool and store it in a dry container.

Please do not forget to stay tuned with me by liking my facebook page here or follow me on Twitter or PINTEREST. You can also receive all my recipes in your mail box by providing your mail id here. Do share this with your kith and kin.If you have a picture of recipe tried from my blog kindly share with me.I am privileged to share them in my page