Garlic Chutney

Garlic chutney very easy to make.

Time 5 minutes

serve 4 people

Ingredients

Garlic peeled                   2         

Red Chilies                     10

Tamarind                        small lemon size

Small onion                  6

Mustard seeds               1 tsp

Salt to taste

.

         

Method

Heat a pan with oil.

Add garlic red chilies and onion.

When they become tender add tamarind,

Add salt and grind into smooth paste.

heat a pan add little oil and mustard seeds.

When it splutters add to the chutney.

Serve with plain rice/dosa /idlis

Kathrikai Vathakkal (Eggplant fry)

Very easy and with 10 min to prepare.

Time                 10 min
Serve                   3

Ingredients

Eggplant1                  ( Chopped 2" long)
Mustard                     1 tsp
Urad dhal                    2tsp
Turmeric powder            1/4 tsp
Chili powder                  1 tsp
Gud                                lemon size
salt to taste.

Method

Heat a tawa and add oil
Add mustard and urad dhal.
When the mustard splutters add urad dhal and cut egg plant.
Add turmeric, salt, gud and chili powder.
Sauté it often till it roasted with oil.
When oil separates remove from the flame.
Serve with sambar rice/rasam rice.

Raw Tomato Chutney

Since two years we are having   small garden ( raised bed 8 by 4 ) given by the town. We grow vegetables like egg plant, tomato, green pepper etc. We got lots of raw tomatoes. I made this chutney . Very tasty and goes with chapati and rice

Ingredients

Raw tomato                             6
Green Chili                              6
Peanuts                                  3tbsp
Sesame seeds                        3 tbsp.
Jaggery                                   3tbsp
Hing                                       a pinch
Mustard seeds                      1 tsp
 Salt to taste

Raw tomatoes from my community garden

Chutney with chapati

Method

Dry roast the peanuts and sesame seeds for 2 to 3 minutes.
When it becomes cold, grind into coarse.
Cut the tomatoes into small pieces.
Take a tawa with oil   add tomatoes and roast them till it becomes soft.
Grind the tomatoes with salt and Hing into a paste.
Add the jaggery , ground peanuts and til and mix them
Add a little oil in a tawa ad mustard seeds when it splutters add to the chutney.
Serve for dosas ,chapatis or rice.

Rava Vathal ( Sooji Pappads)

Rava vathal

Ingredients

Rava                              1 cup
Water                             6 cups
Ajwain                           1/4 tsp
Oil                                 1/2 tsp
Salt to taste

Method

Very very easy to make this vathal..
Boil the water with salt, oil and ajwain .(Omam)
When it

boil add the rave slowing.
See there no lumps.
When it becomes thick, put off the gas.
Take a plastic sheet, put in sunlight, spread one spoon of rava dough in round shape.
When the vathals dried keep in a airtight box. Deep fry  whenever you need. Very crispy and tasty.

Maracheeni Appalams , Pappadams ( Tapioca) Yuca

Maracheeni or Kappai appalam ( Maravelli kizhangu)

Kappa is famous in Kerala. We make bhaji, appalams, vathal and  variety of dishes. These  are our childhood memories and we love them.

Ingredients

Maracheeni chopped   2 cups
Water                          4 cups
Red chili                       4                  
Hing                             1/4 tsp

              

Appalams with red chili

Appalams with green chili

Method

Grind all the above ingredients into smooth paste.
Boil the mixture with salt and 1  tsp oil.
Stir continuously till it becomes thick and transparent.
Take a plastic sheet spread into small rounds.
Keep in the sunlight. All the appalams come out of the sheet.
Keep in dry box for months.
Deep fry them. Very tasty to eat with sambar rise, rasam rice or with coffee.

Mango Chutney Sandwich

Mango Chutney

Raw Mango                          1
Grated Coconut                   1 cup
Coriander Leaves               1/2 bunch
Green Chili                          5
Cucumber                           1
Tomato                                 1
Avacado                             1                    
Butter
Salt to taste

Method

Cut the mango into small pieces.
Grind all the above ingredients into smooth paste..
Cut the cucumber and tomato  into round shapes
Toast the breads and spread the butter on them
Spread the chutney on two  bread slices.
Keep the cucumber and tomato slice on them
'Cut into triangle  shape.
Do the same way the other breads
Very tasty sandwiches

Mango,Sago Dessert

I went to my cousin Gayatri's house. She made a dessert with mango, sago and almond milk dessert.I liked it very much. Here is the recipe.

Ingredients

Mango  Pieces                           1cup
Coconut Milk or Almond milk       2cups
Sago                                             3tbsp
Cardamom Powder                     1/4tsp

Method

Remove the skin of the mango and cut into cubes.
Boil some water and cook the sago till it changes the color.
Filter the water and  remove the starch with cold water and filter.
Blend coconut milk two tablespoon mango pieces.
Add mango pieces ,sago and cardamom powder.
If needed add sugar.
Chill the dessert and serve. Very refreshing.
Instead of sago, can use chia seeds.

Pineapple Rasam

Pineapple Rasam usually we have in wedding or other festivals. I tried at home and it came out very well.

Ingredients    

                 

Cooke dhal                      1 cup
Tamarind paste                1/2 tsp
Rasam Powder                  2tsp
Hing.(Asafetida)                1/4 tsp
Turmeric Powder                1/4 tsp
Pineapple Puree                1 cup
Pineapple Pieces               2tbasp
Tomato Puree                    1/2 cup
Pepper Keera Powder          1tsp
Mustard Seeds                     1 tsp
Jeera                                   1/2 tsp
Salt to Taste

Pinapple Rasam

 Method
Heat a pan with tamarind. rasam powder, asafetida, turmeric tomato puree  pineapple chunk and puree.
when it boils and the raw  smell of rasam powder goes, add the dhal  and salt.
Add necessary water, pepper powder and  coriander leaves.
Heat a pan with little ghee, add mustard seeds and jeera. When it splutters, add to the rasam.

Date Pickle

This pickle is almost same like green chili pickle

Ingredients

Chopped Dates                            1 cup
Chopped Green Chilies               3 tbsp.
Tamarind Water                           1.4 cup
Chopped Ginger                          2 Tbsp.
Garlic Pearls                               10
Jaggery                                      3Tbsp
Salt                                           1/4 tsp
Mustard Seeds                        1/4 tsp
Methi Seeds                             1/4 tsp
Curry leaves                             few
Little water

Date Pickled caption

Method
Heat a pan with little oil, add mustard seeds  methi seeds and curry leaves..
When it splutters add green chili, ginger and garlic, fry till they become tender.
Add the dates, salt, tamarind water and jaggery.
Cook till the dates are cooked well.
This pickle goes with curd rice and chapati

Butter Mushroom

Butter Mushroom
Ingredients

Mushroom                      1 cup
Onion                              1
Green Chili                      1
Ginger Garlic paste          1 tsp
Red Chili Powder               1 tsp
Cumin seed Powder         1 tsp
Turmeric Powder             1 tsp            
Garam masala                 1 tsp
Tomato Puree                  1 cup
Coriander Leaves              few
Butter                               2 tbsp.
Salt to taste

Method

Cut the mushroom into two pieces.
Chop the onion and green chili  into small pieces.
Heat a pan with little oil add onion and fry till it becomes tender and remove into a plate.
Heat a pan with butter and add the mushroom and salt and cover the pan. cook for 5 minutes.
Add ginger garlic past ,turmeric powder, chili powder, cumin seed powder, garam masala and salt.
Add water and cook for 3 minutes.
Add the tomato puree and mix well
Sprinkle coriander leaves. You can add cream (option)
serve hot with rice or chapati