Tomato with Mint Chutney

This chutney is a simple, quick and satisfying side dish that went down really well with Idli and dosa, our morning breakfast.Yummy chutney try it......

INGREDIENTS U NEED:
1.Tomatoes – 5(Chopped)
2.Onion-2(Chopped)
3.Mint leaves-1bunch(Chopped)
4.Curry leaves-2strings
5.Garlic-3cloves
6.Red chilli or Green chilli-3-4
7.Seasoning-Mustard Seeds,Cumin,Urad Dal,curry leaves
8.Salt as needed
9.Oil

UTENSIL;
Deep pan

METHOD OF PREPARATION:

• Heat oil in a Kadai and add  the chopped onion,garlic and red chilis , saute it for few mins.
• Then add Tomatoes and salt . Fry until the Tomatoes are cooked . Fry for sometime and let the spices blend well with the Tomatoes.
• Now, add the Mint leaves and coriander leaves fry for a couple of minutes. Turn off the heat completely. Let the content Cool.
• Grind it to a smooth paste by adding little water.
• Finally do the seasoning with mustard,cumin,urad dhal and curry leaves and pour into the chutney .Tasty Chutney is ready 

GOES WELL WITH:
      Dosa and Idly

Vegetable Pulav ~ Shanthy

Pulav generally means comfort food. This pulav can be made with leftover rice or by freshly cooked rice.This receipe is from my friend shanthy it came out delicious.Here i am with receipe.....

INGREDIENTS U NEED:
1.Rice -3 cups (precooked and cool it down it should not be sticky).
2.Vegetables-2 cup Fresh or Frozen (Chopped into medium pieces)
(Italians beans,carrots and peas)
3.Onions- 2 large( sliced lengthwise)
4.Tomatoes- 2 medium ( chopped)
5.Ginger Garlic paste- 11/2 tbsp
6.Seasoning-1Cinnamon,2 cloves,3 cardamoms,1 Tsp cumin and couple of black pepper
7.Corriander powder-1tbs
8.Biriyani masala powder-1tbs
9.Mint -1cup(Finely chopped)
10.Cilantro-1cup(Finley chopped)
11.Green chillies-3(Slit)
12.Yogurt -11/2cup( blend in the blender to make smooth)
13.Cashews and raisins or just cashews only
14.Ghee-2tbs
15.Oil-4tbs

UTENSIL;
Big deep pan

METHOD OF PREPARATION:

• Wash rice and soak for 15 min and Cook with enough water till done and leave a side to cool in a large bowl.
• Now heat oil and ghee in a pan add all the seasoning and cashews one by one let them popup then add green chilies and fry for few mins.
• Now add chopped onions and salt fry till golden color then add ginger garlic paste and fry for 3 min.
• Then add mint leaves and corriander leaves fry it ,then add corriander and biryani powder saute gently
• Now add beans ,carrot ,peas and tomatos and mix well and cover it for 5-10mins untill the vegetables are cooked well.
• Finally add curd and cook it for 2-3mins and turn off the stove.
• Now add cooked rice to the vegetable mixture, mix it very well  and adjust the seasoning and switch off the flame. 

GOES WELL WITH:
      Onion Raita

Cabbage Poriyal with Channa dhal

Cabbage poriyal is one of my favorite and healthy side dish.This poriyal is simply made with Shredded cabbage tempered and cooked with spices and channa dhal which is a yummy sidedish for sambar or rasam rice . Cabbage poriyal is the most often made in my kitchen.Here is the receipe....

INGREDIENTS U NEED:
1.Cabbage - 2 cups(Shredded,washed with water and drained thoroughly)
2.Green chillies - 2 to 3(Slit)
3.Channa dhal-1/4Cup 
4.Seasoning-Mustard seeds,curry leaves
5.Salt - to taste
6.Oil

METHOD OF PREPARATION:

• Heat oil in a pan and add mustard seeds, curry leaves, green chillies and channa dhal, Keep the fire of low and make sure the chillies don't burn.
• Once mustard seeds start popping, add the shredded cabbage cook on medium flame until almost soft.Don't add water because Cabbage gives out water when cooking . 
• Add salt. Keep on low flame and stir occasionally until the water content leaves the cabbage and the dish becomes dry - about 4-5 mins. 

GOES WELL WITH:
         Hot sambar rice

Vegetable Rava Khichdi

Rava kichidi is another special breakfast recipe in South India made with rava mixed with any vegetables something healthy to eat.Kichidi is made in the restaurant as a evening Tiffin. Here I am gonna share the recipe!!!

INGREDIENTS U NEED:
1.Rava/Sooji - 2 cups
2.Vegetables - 1cup like carrots,beans and peas(Finely Chopped)
3.Green chillies-2( slit lenghtwise)
4.Onion sliced -2 (Cut lenghthwise)
5.Tomato-1(Chopped)
6.Ginger-1inch(Finely Chopped)
7.Turmeric powder-pinch

8.Seasoning- Mustard seeds, Urad dhal,channa dhal and curry leaves

9.Cilantro- 1/4bunch(to garnish)

METHOD OF PREPARATION:

• Roast the rava in 2 tsps of oil in a deep kadai with medium heat till rava turns to very light brown in colour. Remove and keep aside.
• Heat the remaining oil in the same kadai.Splutter mustards and brown the urad dal,channa dhal and curry leaves,add onions and green chillies Sauté them till translucent. Now add the ginger and saute for a few seconds.
• Add in, the chopped tomatoes sauting for a minute in a medium flame.
• Add the Vegetables and pour in 5 cups of water.Let the vegetables get half cooked by keeping the vessel closed.
• Add the fried rava, little by little, stirring with a spatula, continuously,Addition of rava and stirring are to be done simultaneously.Care should be taken to avoid lumps with the boiling water; reduce the heat to medium.
• Keep on stirring the rava to get to thicker,cooked and the right consistency.
• Remove from fire and serve hot with chopped cilantro.  

GOES WELL WITH:
      Pottukadlai or Peanut chutney

Shelled Boiled Raw Peanuts

Boiled peanuts are just raw peanuts that have been boiled in salted water for hours.People usually eat them outside where you can toss the shells and not worry about the salt water dribbles.My husband and kids love to eat them. The season for raw peanuts is May through November in India.Here is how i make it....

INGREDIENTS U NEED:
1.Raw peanuts in shell-2lbs
2.Water-2quarts
3.Salt-5tbs

UTENSIL:
Big pot

METHOD OF PREPARATION:

• First Wash unshelled peanuts thoroughly in cold water until water runs clear to get rid of sand.
• In a large heavy pot, place peanuts and cover completely with water and add 1 cup of salt per gallon of water,Cook and  covered on high heat for 1/2-1hr by stirring occasionally, and then taste both for salt and texture.
• Keep cooking and tasting until the peanuts reach desired texture and Remove from heat and drain peanuts after cooking or they will absorb salt and become over salted.  

NOTE:
      The cooking time of boiled peanuts varies according to the peanuts used and the variety of peanuts. The cooking time for a "freshly pulled" or green peanut is shorter than for a peanut that has been stored for a time.

Porri with Potato Masala

Poori with potato masala is one of the most common combo in south India. Both poori and masala are very easy to prepare and all of our family favorite dish. Here is how it is done.

For Poori:

INGREDIENTS U NEED:
1.Whole wheat flour - 2 cups
2.Maida-1/4cup
3.Salt as needed
4.Water - as needed
5.Oil for deep frying

METHOD OF PREPARATION:

• Take the chapathi and maida flour in a large mixing bowl,Add the salt and Mix using the tip of the fingers.
• Pour half to three fourth cup water or as needed,Knead to a stiff dough.
• Meanwhile Now Heat oil in a Kadai.
• Make small balls out of the dough. Take one ball and roll into 3 to 4 inches diameter by dredging in chapathi flour and slide it into the hot oil carefully. 
• Using a ladle press it a little,The poori will puff into a ball,Carefully turn to the other side and in few seconds or until the sizzling stops, take out the poori by draining oil in the side of the kadai and Transfer it to kitchen paper towel lined in a bowl and let the excess oil absorb in the paper towel.
• Make poories one at a time. Repeat until the dough is over. 

GOES WELL WITH:
    Potato masala

For Potato masala:

INGREDIENTS U NEED:
1.Potatoes -  7
2.Onions - 2(Chopped lengthwise)
3.Tomato-1(Chopped)
4.Green chillies - 4 to 5(Slit)
5.Curry leaves - 2 sprigs
6.Seasoning-Mustard seeds,Urud dal,Curry leaves
7.Turmeric powder
8.Salt as required
9.Oil
10.Corriander leaves to garnish

METHOD OF PREPARATION:

• Half the potatoes, wash them and pressure cook for 2-3 whistles. Wash the cooked potatoes in cold water and peel of the skin. Keep it aside.
• Heat oil in a kadai and add the mustard seeds and urud dal,When the mustard seeds pops, add the green chillies,curry leaves and chopped onions and fry onions until it turns transperant.
• Add the tomatoes and potatoes and pour a cup water.
• Mash the potatoes here and there and allow it to boil.
• Add the turmeric powder, salt and mix well.
• Stir occasionally let it cook until the gravy thickens a little, the consistency should little watery and Turn off the heat and serve it by garnishing with little corriander leaves.

Onion Utthapam

Uttapam is one of the great tasting South Indian snack or breakfast. It has many different versions like Tomato,Chicken Kheema,Vegetable,Peas etc but  Onion with Green Chili and corrinader is one of mine and husband all time favorite. Instead of onion-chili, you can add any fresh vegetable of your choice which is very simple to cook doesn't take much time if u have batter already .Here i come with the receipe....

INGREDIENTS U NEED:
1.Idli or Dosa Batter – 2 cups
2.Onions – 2(Finely chopped)
3.Green Chilies - 3-4 (Finely chopped)
4.Cilantro -1/2bunch(Finely chopped)
5.Oil for shallow frying
6.Salt as per taste

UTENSIL:
Dosa Maker or Flat pan

METHOD OF PREPARATION:

• Heat Flat pan. Take one ladle of Idli batter and pour in the middle of the griddle.
• Spread the batter as pancake and add one teaspoon of oil along the edges.
• On the top spread chopped onions, green chillies and chopped cilantro evenly and press it lightly. Let it cook on the medium flame for 2 minutes.
• Remove the lid and add few drops of oil on top of onion and chillies.
• Gently flip the uttapam to the other side and cook for couple of minutes.
• Uttapam is ready when it is golden brown in color. 

 

GOES WELL WITH:
    Tomato chutney or Kalai chutney

Simple Moms Okra/Vendakkai Fry with Homemade Pepper Powder

Vendakaai poriyal is one of my favourite from my mom. This is her recipe and this recipe got a secret ingredient which is fresh homemade pepper powder.My mom always prepares this poriyal for me exactly before and on the day of my mathematics exams becos it is told that, on having ladies finger, you can score good marks in maths. Yes i am poor in the maths subject. but i managed to score good marks, all bcoz of Vendakaai i guess. Anyways here is the receipe.....

INGREDIENTS U NEED:
1.Ladies Finger / Okra / Vendakaai - 1 Kg
2.Homemade pepper powder-1tbs
3.Salt as needed
4.Oil -1/4cup

UTENSIL:
Nonstick bottomed pan

METHOD OF PREPARATION:

• Trim the head an tails of Ladies finger and slice the Ladies Finger very Finely.
• Heat Oil in a Pan add the finely chopped Okra/ Ladies finger and fry it. it first turns into dark green colour and then it becomes sticky. when it becomes sticky add salt to the ladies finger and saute them. fry it for atleast 4-5 mins in slow flame 
• Finally add pepper powder and fry it untill the ladies finger becomes crispy and brown and cooked.

GOES WELL WITH:

     Curd rice

Village style Okra /Vendakkai Fry

Okra also known as ladiesfinger in English, vendakkai in Tamil, bhindi in Hindi, bendakayi in Telugu has a lot of medicinal values. It is a good source of dietary fiber, Vitamin C, Folic Acid, essential B vitamins as well as magnesium, manganese and potassium.My husband and kids love this poriyal so i make it so often in my kitchen. It goes well along with curd rice or any kind of rice .This is a traditional method of preparing ladiesfinger curry for rice in South Indian households. Here is the receipe.....

INGREDIENTS U NEED:
1.Ladiesfinger - 1 lb
2.Green chillies - 2 slit lengthwise
3.Coconut-1/2cup(Optional)
4.Seasoning-Mustard seeds,Curry leaves
5.Oil - 5 spoons
6.Salt as needed

UTENSIL:
Deep pan

METHOD OF PREPARATION:

• Wash the ladiesfingers/okra and wipe them dry with a kitchen towel. If they remain wet they turn mushy while cooking. Slice the okra into small pieces .
• In a frying pan, heat the oil and add the mustard seeds ,Once they start spluttering, add the curry leaves followed by the green chillis. Saute till they turn slightly brown.
• Add the ladiesfinger/okra.Keep on medium flame and fry till the stickiness of the okra disappears and gets cooked well.
• Add the salt, coconut(optional)and mix well. Cook for two more minutes on a medium flame and remove from heat. 

GOES WELL WITH:

      Sambar,Curd and Rasam rice

Boiled Dry Peanuts

This is my favorite snack of all times which is very simple to cook.Its really easy to make, it makes for a great party snack too.Here it goes...

INGREDIENTS U NEED:

1.Dried peanuts- 2cup
2.Salt as needed

UTENSIL:
Big pot

METHOD OF PREPARATION:

• First soak the peanuts in water for 2hrs and drain the water 
• Now Fill a large pot of cold water and salt it liberally about 2tbsp. Add the 2 cups of raw peanuts to the cold water and place it on high heat. As soon as the water comes up to a boil, reduce the heat to medium-high.
• Let is gently boil for another 15-30 minutes or until the peanuts are completely cooked. It should have a bite to it yet be soft to bite into. Drain and let it cool to room temperature and its ready to eat.

Mango Pickle

Homemade pickles are a great way to cut down sodium in diets. These are much better than the store-brought ones loaded with salt, preservatives, and oil.My husband and kids love to have pickle with every meal, so I started making pickles like garlic,Lemon, tomato and mango pickle in batches and now we are having them instead of our usual ones. This chopped mango pickle is my MIL version . I love this pickle with mixed rice varieties, particularly with briyanis,curd rice etc.The pickle should be salty when it is made, as time passes, the pieces soak the salt and it also increases shelf life.Here how i made it....

INGREDIENTS U NEED:

1.Mango pieces-3big
2.Red chilli -50gm (Dry under the sun for 1hr and grind into powder) or Red chilli powder -1/2cup
3.Mustard seeds-1tbs
4.Methi seeds-2tbs
5.Asafoetida-1/4tbs
6.Turmeric powder-1/2tbs
7.Seasoning-mustard
8.Sesame oil or any oil-2Cups
9.Salt as needed

METHOD OF PREPARATION:

• Wash the mangos and Cut into medium pieces and put it into a big storage container.
• Now In a pan fry methi seeds and mustard seeds and Grind to a powder. 
• In a bowl add grinded chilli powder,asafoetida,turmeric powder,salt,mustard methi powder and mix it together well.
• Meanwhile add little more oil in a pan once its hot add mustard seeds let it splutter then add the mixed powder and switch of the gas immediately and let it cool down for couple of hours.
• Once its cool down pour  this mixture into mango pieces and mix well and leave it for couple of days untill it leaves the juice.

NOTE:
    Store in the air tight container.This pickle stays for 6-10months 

GOES WELL WITH:

      Any rice especially Curd rice

Spaghetti with Vegetables

Pasta is such a easy dish usually I  make it for a quick dinner.All the kids love pasta with sauce,cheese,meatballs etc but this dish i cooked with indian twist very simple to make and tastes yummy.Here I made my pasta this way..

INGREDIENTS U NEED:

1.Spaghetti -1small pack
2.Onion-1(Chopped finely)
3.Garlic-2cloves(Finely chopped)
4.Vegetables-Green pepper,Carrots,Yellow pepper(Chopped into cubes)
5.Chilligarlic sauce-2tbs
6.Tomato sauce-3tbs
7.Soya sauce-2tbs
8.Pepper powder-1/2tbs
9.Salt as needed
10.Scallions-1/2cup(Chopped finely)
11.Oil

UTENSIL:
Big pot
Frying Wok

METHOD OF PREPARATION:

• Boil water in a big pot,once its starts boiling add little salt and 2tbs of oil.To this add pasta and cook for 8 to 10mins or untill done and drain the water.
• In a mean time heat another pan add oil,add onion and  fry them untill they become traslucent and it takes about 5mins.
• Now to this add garlic and chopped veggies and fry them with pinch of salt for another 5mins
• Then add chilligarlic sauce,tomato sauce,soya sauce and pepper powder and mix together untill everything combined well.
• Now add cooked pasta and mix everything so that masala and veggies get mixed with pasta and serve hot by garnishing some chopped scallions.

GOES WELL WITH:

    Gobi manchurian

Bobattu/Puran Poli with Moong dhal

Bobbattu or poli are prepared in almost every Telugu home during ugadi festival.This is One of my favourite sweet which we prepare every year during the festival.Bobattu which is also known by the name of Puran Poli in Tamil or Bhakshalu in Telugu.Its basically a bread with sweet-lentil stuffing prepared with refined flour,sugar or jaggery and Moong dhal or split bengal gram lentil.My MIL makes excellent bobattulu and here i am posting her recipe on how to prepare them….

INGREDIENTS U NEED:

1.Moong dhal or chana dal -2cups soaked in water for 2 hours and drained
(split gram lentil)
2.Jaggery -1cup(you can adjust the sugar or jaggery according to your choice)
3.Maida or All purpose flour-2 cups
4.Turmeric powder-1/4tbs
5.Baking soda-Pinch(Optional)
6.Cardamom powder -1/4tbs
7.Salt as needed
8.Oil

UTENSIL:
Tawa or Flat pan 

METHOD OF PREPARATION:

• First Mix maida flour,pinch of salt,turmeric powder,soda,2 tbsps oil and enough water to make a very soft and sticky dough.Knead well and leave it and let it sit down for couple of hours.
• Secondly Cook moong dhal  with enough water in a pan or pressure cooker till it becomes soft and mushy.Cool.Grind to a fine paste with jaggery and pinch of salt till they blend and form a lump such that you can prepare small balls for stuffing.
• Add cardamom powder and pinch of salt and mix well.Turn off heat and cool.Prepare small lemon sized balls with this lentil mixture and keep aside.
• Now Grease your hands with oil to knead the dough and take a small portion of dough and flatten it into a disc of the size of your palm. Place a ball in the centre and draw the edges of the dough from all sides to cover the lentil ball completely.
• Take a sheet of transparent plastic wrap or a plaintain leaf and gently flatten each ball carefully with your fingers to form a 6″ to 8″ diamater flat circular bobattu/poli (grease your hands while flattening).
• Fry it on low flame on a hot griddle or tawa.Roast both sides till brown spots appear.
• If u want Smear with ghee on both sides when done.Serve warm or cold.

Note:
  You can store the ‘bobattulu’ for a few days in an air tight container or in the refrigerator. 
 

 
GOES WELL WITH:
    Banana mixed with ghee

Simple Coconut Chutney

The breakfast of South Indians will normally be either idli with chutney, dosa with chutney or sambar, ven pongal or uppuma. Some also include urad dhal vada or methu vada in their regular breakfast like 2 idli, 1 vada or 2 dosa with 1 vada.Here is the simple coconut chutney receipe...

INGREDIENTS U NEED:
1.Grated coconut - 2cups
2.Red chilli - 2
3.Garlic-1clove

4.Salt to taste

5.Seasoning-Mustard seeds,urad,curry leaves,asafoetids a pinch
6.Oil - 1 teaspoon

METHOD OF PREPARATION:

• First Grind coconut,red chilli, garlic to a fine paste in a blender.
• Now Heat oil in tava. Spurt mustard seeds, curry leaves, asafoetida and pour it in paste. Add enough salt and mix well. Chutney is ready.  

NOTE:
The red chilli can be replaced by green chilli also and ginger can also be replaced by garlic.

GOES WELL WITH:
   Idly ,dosa and pongal

Onion Chutney(Premascookbook)

I tried this onion chutney with dosa it tastes really so good so try it out .......

INGREDIENTS U NEED:
1.Red onions- 3
2.Garlic- 5 cloves
3.Red chilli-2
4.Tamarind- 1 inch piece(small)
5.Salt to taste
6.Seasoning-Mustard seeds,Split urad dal,Curry leaves
7.Oil- 4 tsp

METHOD OF PREPARATION:

• Peel, wash and cut the onions into cubes.
• Heat 2 tsp oil in a pan and add the onions and peeled garlic.
• Fry in oil till onions turn golden brown. Remove from fire and cool.
• Grind the onion mixture with tamarind,Red chilli and salt.
• Heat the remaining oil in a pan and season it with mustard seeds , urad dal and curry leaves. Add this to the ground onion paste. 

GOES WELL WITH:

      Idly or Dosa

RATING:
***

Omellette Curry

Omellette curry is a yummy sidedish for fried rice.First time i tried it and i fall in love with it.It is very simple and quick receipe so try it out.... 

INGREDIENTS U NEED:
1.Egg-4
2.Onion-1(Chopped Finely)
3.Tomato-1(Chopped Finely)
4.Green chilli-3(Slit)
5.Gingergarlic paste-2Tbsp
6.Turmeric powder-Pinch
7.Garam masala-Cinnamon,Cloves
8.Seasoning-Mustard,cumin
9.Salt as needed
10.Oil

UTENSIL:
Dosa maker
Small deep pan

METHOD OF PREPARATION:

• First In a dosa pan add a spoon of oil crack one egg and cook it both sides untill its done and do the same with rest of other eggs and keep it aside.
• Now Heat the oil in a frying pan, add mustard, cumin seeds when its begins to splutter, add the whole garam masala.
• Add the onion  fry it for few mins and then ginger garlic paste and sauté for two minutes.
• Add the tomato,salt,turmeric powder and sauté everything for two minutes. Now add the cooked omelette's and mix it well together so that all the masala will coat nicely and switch off the flame.
• Finally Garnish with some corriander leaves .

GOES WELL WITH:

     Fried rice and roti

RATING:
****

Brinjal/Kathrikai Rice

I love anything with eggplant in it. Roasted, grilled, fried, sauteed, curried etc...I don't remember liking Brinjal/kathirikkai so much as a kid but now, I pick it up every week during grocery shopping. The basic recipe i took it from tv and made with little different .Try it out... 

INGREDIENTS U NEED:
1.Brinjal-5-6(Criss-cross cuts into it from the base almost upto the stalks)
2.Cooked rice-3cups
3.Onions-1(Finely choped)
4.Garlic-5cloves
5.Tamarind-lemon size
6.Dry or fresh coconut-5tbs
7.Turmeric powder-Pinch
8.Seasoning-mustard,urad dhal,curry leaves
9.Salt as needed
10.Oil

GRIND:
Corriander seeds
Fenugreek seeds
Red chilli
Khus Khus
Cinnamon
cloves
Coconut
Fry the above items in a little oil and grind with onion,garlic,turmeric powder,salt,tamarind and dry or fresh coconut

METHOD OF PREPARATION:

• First stuff the brinjal with the grinded mixture and keep it aside.
• Meanwhile in a pan add oil,seasoning,onions and saute it for few mins
• Then add stuffed brinjal and fry it for 5-10mins and add little water and mix it well and let it cook untill it becomes thick and oil seperates on top and let it cool down .
• Now in a cooked rice add little oil and mix it to get rid of the stickyness and then add the brinjal mixture and mix it together well ,adjust the salt as per the taste.
• Finally garnish with corriander leaves.

GOES WELL WITH:
      Omellet Curry

Simple Potato Curry For Chapathi

Potato Curry that is usually served with chapathi or puri is a simple recipe and almost like a dry saute and curry consistency.Try it out...

INGREDIENTS U NEED:
1.Potato-4
2.Onion-1(Thinly sliced)
3.Green chilli-2(Slit)
4.Turmeric powder-Pinch
5.Seasoning-Mustard,urad dhal,chana dhal,curry leaves
6.Corriander leaves-To garnish
7.Salt as needed
8.Oil

METHOD OF PREPARATION:

• First boil the potato and peel the skin and crumble with hand
• Heat oil in a cooking vessel, add mustard seeds and let it splutter. Add urad dal and channa dal fry till they turn red. Add fresh curry leaves and  green chillis and saute for a few secs.
• Add the sliced onions and saute on medium heat for 4-5 mts or till the onions turn transparent. Add the turmeric pwd and combine. Add the crumbled boiled potatoes and adjust salt. Place lid and cook for 3 mts.
• Add a cup of water to the potatoes and increase flame, cook for 2 mts. Reduce flame and place lid and cook for 4-5 mts.
• Remove lid and give a good stir until the curry slightly thickens and Garnish with coriander leaves .

GOES WELL WITH:
      Chapathi and Puri

Peanut chutney with Raw Mango

Peanut chutney with mango is a simple chutney and makes great accompainment to any breakfast items like idly, dosa, upma and pongal. It is all of our favourite chutney and i make it very often.Here it follows...

INGREDIENTS U NEED:
1.Fried Peanuts- 1cup(Skin removed)
2.Mango-1cup(Remove the skin and chopped)
3.Green chilli or Red chilli-2or3
4.Garlic-2cloves
5.Curry leaves-2strings
6.Salt as needed
7.Seasoning-Mustard,cumin,urad dhal,curry leaves
8.Oil

METHOD OF PREPARATION:

• First grind all the ingredients from 1 to 6 with little water untill smooth in a blender.
• Now heat a tablespoon of oil in a pan ,add seasoning once its starts spluttering pour it into the grinded chutney and serve.

GOES WELL WITH:

     Idly and Dosa

Homemade Drumstick sambar

Drumstick sambar is our all time favorite sambar which goes with breakfast like dosa,idly,pongal etc and hot steamed rice very easy  and simple to cook.Drumsticks can be substituted by almost any veg of your choice.You can try with a combination of potatoes,carrots and beans,brinjal,noolkol etc....Here goes the receipe

INGREDIENTS U NEED:
1.Drumstick/Murunkai-2-3fresh or frozen
2.Thuar dal-1cup
3.Tamarind pulp-1/2cup

4.Onion-1(Chopped)

5.Tomato-1(Chopped)
6.Homemade sambhar powder or chilli and corriander powder -2tbs
7.Turmeric powder
8.Seasoning- mustard, uraddal,hing, green chillies,curry leaves
9.Salt-to taste
10.Cilantro  - To garnish

11.Oil

METHOD OF PREPARATION:

• First Pressure cook dal in enough water with turmeric powder for 3-4whistle and mash it untill smooth.
• Heat oil in a deep pan,splutter mustards and brown the urad dal, hing.onions and green chillies , sauteing continuously,Add the curry leaves and tomatoes and salt fry it.
• Add the drumstick pieces saute it for few mins,add homemade sambar powder and the mashed dhal with little water to the pan.when it boils  close the pan with a lid and simmer till they are almost cooked.
• Finally addd the tamarind extract and let it simmer for a 10 minutes.
• Check salt and the consistency of the sambhar,as it should not be too thick or too watery.Garnish with chopped cilantro and serve hot with rice.

GOES WEL WITH:
     Hot rice