Thursday, December 3, 2009

Tomato chutney

3 ripe roma tomatoes, washed,and cut into pieces
1 tbsp Red chilli powder
a pinch Turmeric powder
Marble size jaggery
Salt to taste
Coriander chopped for garnishing
Vaggarane or Tadka
1/2 tbsp Mustard seeds
1/2 tbsp Jeera/Cumin seeds
1tsp urad dal
6 fresh Curry leaves
Pinch of Hing or Asofoetida

Heat oil in a in kadai and add the ingredients listed under tadka When the curry leaves start to change color, add tomato pieces, salt, red chilli powder and turmeric powder. Cook and cover till tomato pieces are soft. I added water to get the medium liquid consistency which goes well with hot rice. Garnish with chopped coriander leaves. Instant tomato chutney is ready to serve with hot rice,chappati,dosa and Idli.

Methi Paratha

One small bunch of Methi leaves washed and chopped
Whole Wheat Flour 3 cups
Oil 2 tbsp
1tsp each Cumin and coriander powder
1tbsp Chilli Powder
2 tspTurmeric
1 tsp ginger paste
1tsp garlic paste (optional)
Salt to taste
Clean, wash, and chop methi leaves. Mix together - methi leaves, wheat flour,, cumin powder,coriander powder, chilli powder,salt, turmeric,, ginger, and garlic paste. knead the dough with water. Once the dough is ready, coat it with one tsp of oil.
Take ping pong size dough and roll out lightly applying flour until the size become 8 inch in diameter. Don't make paratha very thin. Heat tava or pan on medium flame. Roast one side on the paratha until it gets a few brown spots, apply 1 tsp oil and turn it to the other side, and roast another side. Press down with the back of a spatula gently for even cooking on the edges. Remove from pan and apply little ghee . Serve methi paratha with raita or any pickles.