Tomato Chutney

Tomato Chutney

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Thakkali/Tomato chutney is a very good accompaniment with idli or any type of dosa. I have got this recipe from my hubby.

Ingredients:	Quantity
Tomatoes Chopped	4-5 nos
Onion Chopped	1 nos
Garlic Peeled	2 nos
Ginger Chopped	1 tsp
Dried Red Chili	2-3 nos
Urad Dal	2 tsp
Tamarind	1-2 tsp
Salt	To taste
Oil	1-2 tbsp
Tempering:
Mustard Seeds	1 tsp
Urad Dal
Curry Leaves	1 strand
Sesame/Gingelly Oil	2 tbsp

Preparation:
1) Heat oil in a pan and sauté the urad dal, red chilies, onions, garlic and ginger.
2) Once the onions are caramelized, add the tomatoes, tamarind and salt and sauté until tomatoes are well cooked.
3) Let it cool and blend it finely.
4) Heat gingelly oil in a pan and add the ingredients for tempering and when the mustard sputter add the ground chutney and let it cook for few min's and serve it with any kind of dosa or Idli..

Mutton Kheema

Mutton/Lamb Minced Meat Curry

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Mutton Kheema/Kothukari/minced meat is a very famous TamilNadu recipe, esp. in the southern parts of TamilNadu. I have got this recipe from my mother in law and did a bit of improvisation to it. It is a spicy semi-gravy curry which tastes great with any Roti, Parotta or rice items.

Ingredients:	Quantity
Mutton/Lamb boneless finely minced*	1.5 lbs
Shallots/Small onions chopped	2 cups
Ginger Garlic paste	2 tbsp
Red Chili Powder	1/2 tsp
Turmeric Powder	1 tsp
Salt	To taste
Oil	2-3 tbsp
Tempering:
Cloves	2-3 nos
Cardamom	2 nos
Cinnamon Stick	1 inch piece
To Grind:
Grated Coconut	1/2 cup
Dry Red Chili**	8-10 nos
Coriander Seeds	2 tbsp
Fennel Seeds	1.5 tsp
Cumin Seeds	1 tsp
Poppy Seeds	1.5 tsp
Peppercorns	1 tsp

Preparation:
1) Heat 1 tbsp oil in a fry pan and fry all the ingredients listed to grind, except coconut. Add coconut and little water as required and grind into a smooth paste and set aside.
2) Meanwhile heat oil in the pressure cooker and add the whole garam masala listed for tempering and then add the chopped onions and ginger garlic paste. Sauté until the onions caramelize and the raw smell of ginger garlic paste disappears.
3) Add the minced meat to it and add very little water and pressure cook upto 2-3 whistles or well cooked.
4) Wait and release the pressure and add the ground masala and let it cook until the raw smell of the masala disappears and the gravy thickens.
5) Serve with any Indian flat bread or rice item.

Note:* If you do not get minced meat, then you can finely chop the meat and process it in a food processor (Mixie).
** Add or reduce dry red chilies according to the heat of the chilies and your tolerance level.

Pudalangai Milagu Kootu

Snake Gourd and Lentil Curry

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Kootu is Lentil and Vegetable curry which is part of the South Indian thali. This is also called as poricha Kootu or milagu kootal. Various other vegetables can be used in this Kootu like the Chayote Squash(Chow chow), Turnip, Pumpkin, Beetroot and any other vegetable.

Ingredients:	Quantity
Red Gram Dal	1/2 cup
Bengal Gram Dal	1/2 cup
Snake Gourd medium sized	2-3 nos
Turmeric Powder	1 tsp
Asafoetida	1/4 tsp
Salt	To taste
Spice Paste:
Dried Red Chili	2-3 nos
Coriander Seeds	1 tsp
Black Peppercorns	1/2 tbsp
Cumin Seeds	1 tsp
Bengal Gram Dal	1 tsp
Urad Dal	1 tsp
Grated coconut	2 tbsp
Coconut Oil/Ghee*	1 tsp
Tempering:
Mustard Seeds	1 tsp
Urad Dal	1 tsp
Dried Red Chili halved	1 nos
Curry Leaves	1-2 strands
Coriander Leaves Chopped	2-3 tbsp
Coconut Oil/Ghee*	1 tbsp

Preparation:
1) Wash and soak Dal in water for atleast 30 min's. Peal and cut the snake gourd.
2) Pressure cook Dal's, Snake gourd, Asafoetida, Salt and turmeric powder up to two whistles.
3) Meanwhile heat ghee/coconut oil in a pan and fry the ingredients for spice paste and grind them into a fine paste.
4) Add the ground spice paste into the cooked Dal and let it cook until the raw smell disappears.
5) Heat ghee/coconut oil in a pan and add the ingredients for tempering and once the mustard seeds splutter add it into the Kootu. Serve it with steamed rice and Kuzhambu.

Note: * Usually Coconut oil is used in this Kootu. If you do not have any you can use ghee for a unique flavor.
* You can add 1 tsp tamarind to the Kootu at step 4.
* You can leave out Bengal gram Dal and just add red gram Dal or add Moong Dal.

Gobi Paneer Matar Kheema

Minced Cauliflower, Cottage Cheese and Peas Curry

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Cauliflower is a good option to make Kheema for vegetarians. It tastes subtle and goes well with any flat bread.

Ingredients:	Quantity
Grated Cauliflower	1 1/2 cups
Grated Paneer	1 cup
Green Peas*	1/2 cup
Onions Chopped	2 nos
Tomatoes Chopped	2 nos
Ginger Garlic Paste	1 tbsp
Green Chili	1-2 nos
Red Chili Powder	1/2 tbsp
Coriander Powder	2 tsp
Turmeric Powder	1/2 tsp
Garam masala Powder	1/2 tsp
Salt	To taste
Oil	2-3 tbsp
Caraway Seeds/Black Cumin Seeds	1/2 tsp
Whole Garam Masala**	1-2 nos
Chopped Coriander Leaves	To Garnish

Preparation:
1) Heat oil in a pan and add the caraway seeds and whole garam masala. Add the green chilies, ginger garlic paste and onions and sauté until the onions are caramelized. Sprinkle salt.
2) Add the tomatoes and cook until it turns soft and then add the turmeric powder, chili powder, coriander powder and garam masala powder and sauté for a minute.
3) Add the grated Cauliflower, Paneer and green peas and sauté it well. Let it cook until the cauliflower is well cooked and the raw smell disappears.
4) Garnish it with chopped coriander leaves and serve it with roti or pulao rice.

Note:* If using fresh green peas cook it before you add it at step-3, if using frozen peas just wash it and add it in step-3.
** Whole Garam Masala is usually cinnamon, cloves, cardamom and bay leaves.
You can leave out Paneer and just do the Gobi Matar Kheema.

Madurai Chicken Salna

Madurai Chicken Salna

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Salna/Chalna is a very popular gravy, esp. in Madurai along with Biryani or Parotta.

Ingredients:	Quantity
Whole Chicken	1 nos
Large Onion Finely Chopped	2 nos
Tomatoes chopped	2 nos
Ginger Garlic Paste	1 tbsp
Green Chili	1-2 nos
Coconut Milk(Optional)	1/2 cup
Grind to paste:
Dry Red Chili*	6-8 nos
Coriander Seeds	1 tbsp
Cumin Seeds	1 tsp
Fennel Seeds	1 tsp
Black Peppercorns	1 tsp
Poppy Seeds	2 tsp
Roasted Peanut**	1 tbsp
Garam Masala Powder	1 tsp
Turmeric Powder	1/2 tsp
Grated Coconut	1/2 cup
Tempering:
Mustard	1 tsp
Curry Leaves	1-2 strands
Cinnamon	1 stick
Cloves	2-3 nos
Cardamom	1-2 nos
Oil	2-3 tbsp
Salt	To taste

Preparation:
1) Dry roast all the items for spice paste and grind into a smooth paste.
2) Heat oil in a sauce pan and add all the items for tempering and then add the finely chopped onions and sauté until they are translucent.
3) Add the ginger garlic paste and green chili and sauté for 2 Min's and then add the tomatoes. Cook until the tomatoes are well cooked. Add the cleaned and cut chicken and sauté it for a min and then add the ground masala paste.
4) Add 2 cups water and let it cook for 30 to 40 Min's on medium flame until the chicken is well cooked.
5) Add the coconut milk, if you are using and let it cook for 2-3 Min's.
6) Garnish it with chopped coriander leaves and serve with Biryani, Parotta or Dosa.

Note: * You can use chili powder(1 tbsp), coriander powder(1 tbsp), Cumin Powder(1 tsp), Fennel Powder(1 tsp) and pepper powder(1 tsp) instead of the whole spices. ** You can use cashewnuts instead of peanuts. Usually salna is watery in consistency and not made as a thick gravy. On request from vegetarian friends, wanted to update some vegetarian alternates. # You can fry Brinjal and add it to the gravy instead of chicken or just leave the chicken and the gravy would taste good enough. # You can add boiled egg cut into half/quarters, into the gravy 5 min's before it is done.

Onion Raitha

Amma's Thayir Pachadi

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The Thayir Pachadi, a classic dish made by my mother, a very tasty one and my favorite Raitha, which can be served with various rice dishes. I do not like the smell of raw onions therefore prefer this fried onion Raitha.

Ingredients:	Quantity
Beaten Yogurt	1 cup
Small sized Onion	1 nos
Ginger grated	1/2 tsp
Green Chili Chopped	1 nos
Coriander Leaves Chopped	2-3 strands
Mustard Seeds	1 tsp
Curry Leaves	1 strand
Oil	2 tsp
Sour Cream (Optional)	1 tbsp
Salt	To taste

Preparation:
1) Heat oil in a small fry pan add mustard and curry leaves, once the mustard splutters add the green chilies, grated ginger, chopped coriander and chopped onion. Fry until the onion caramelizes.
2) Add this to the yogurt and add the sour cream if you are using it.
3) If the yogurt is too sour, then add a little milk. Add salt just before serving.
4) This can be served with Pulao's, Biryani, Tomato Rice or other Rice varieties.

Note: For a traditional Biryani Raitha do not fry the onions along with the other stuff. Just add them raw at step 2 along with the tempering.

Urulai Roast

Spicy Roasted Baby Potatoes

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Ingredients:	Quantity
Baby potatoes	500 gms
Chili Powder	1 tbsp
Coriander Powder	1/2 tbsp
Cumin Powder	1/4 tsp
Turmeric Powder	1/2 tsp
Asafoetida	1/4 tsp
Salt	To Taste
Mustard Seeds	1 tsp
Curry Leaves	1-2 strands
Oil	1 tbsp
Sesame Oil	1/2 tbsp
Ghee	1/2 tbsp

Preparation:
1) Add baby potatoes, turmeric, salt and asafoetida in water and pressure cook up to 2 whistles or cook in a pan for 15 to 20 Min's. Peel the potatoes.
2) Heat the oil, sesame oil and ghee in a pan and add mustard and curry leaves, when they splutter add the chili powder, coriander powder and cumin powder sauté for few seconds.
3) Add the cooked and peeled potatoes and simmer it until it turns golden brown in color. Adjust salt.
4) It is good to be served with Sambar Sadam, Rasam or just the curd rice.

Note: * You can add herbs like rosemary and thyme with garlic to the roast in step 2.

Green Chutney

Mint & Coriander Chutney with Mango Peel

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Ingredients:	Quantity
Mint Leaves	1 bunch
Coriander Leaves	2 bunch
Raw Mango Peel	Peel of one Mango
Green Chili	2 nos
Dry red Chili	1 nos
Garlic	1 nos
Urad Dal	1 tsp
Tamarind Paste	1/2 tsp
Mustard Seeds	1 tsp for tempering

Preparation:
1) Heat oil in a pan and add the urad Dal once they turn brown add the mint, coriander, raw mango peel, garlic, green chili and dry red chili.
2) Fry for 2 to 3 mins and add the tamarind pulp and salt and grind to a fine paste.
3) Fry the mustard seeds and add to the chutney. Serve it with dosa, idly or curd rice.

Note: Substitute Mango peel.
* Add onion to the chutney.
** Add coconut to the chutney.

Dal Tadka

Simple Tadka Dal

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A simple and quick Tadka Dal which can be made when you are running short of time to make Sambar.

Ingredients:	Quantity
Toor Dal	1 cup
Turmeric Powder	1/2 tsp
Cumin Powder	1/2 tsp
Asafoetida Powder	1/4 tsp
Medium sized Tomato	1 nos
Onion powder/Onion	1 tsp/1/4 cup
Garlic finely chopped	4 nos
Ginger finely chopped	1/2 tsp
Green Chillies chopped	2 nos
Lemon Juice	2 tbsp
Salt	To taste
Garam Masala Powder	1/2 tsp
Oil	1/2 tbsp
Tempering:
Mustard Seeds	1 tsp
Cumin Seeds	1/2 tsp
Fenugreek Seeds	1/2 tsp
Curry leaves	6-8 leaves
Dry red chili deseeded and halved	1 nos
Ghee	1 tbsp
Chopped Coriander leaves	To Garnish

Preparation:
1) Soak Dal for 30 mins and add two cups water, little salt, turmeric, asafoetida and cumin powder and pressure cook for 2-3 whistles.
2) Heat oil in a sauce pan and add the chopped garlic, ginger, green chillies, onion powder/onion and tomato and saute until the tomato is well cooked. Add the pressure cooked Dal.
3) Meanwhile heat ghee and add the ingredients for tempering, once they splutter add it to the Dal.
4) Sprinkle garam masala and lemon juice let it boil for a min and remove from heat and garnish with chopped coriander.
5) Serve hot with steamed rice, pulao rice or roti.

Note: You can make lot of variations to the tadka. Add whole garam masala for tempering. Use Masoor Dal instead of toor Dal.

Masala Raitha

Masala Raitha

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Ingredients:	Quantity
Yogurt	1 cup
Milk	1/4 cup
Medium sized Onion	1 nos
Medium sized Tomato	1 nos
Green Chili finely Chopped	2 nos
Grated Ginger	1/2 tsp
Chopped Coriander	2-3 tbsp
Garam Masala	1 tsp
Salt	To taste
Mustard Seeds	1/2 tsp
Oil	1 tsp

Preparation:
1) Heat oil in a pan and add mustard, once they crackle add the onions, green chili and ginger and fry for 2 to 3 mins.
2) Beat the yogurt and milk and then add the fried onion, green chili and ginger.
3) Add tomato, chopped coriander, salt and garam masala and mix well. Refrigerate until serving time. Serve with any pulao or roti.

Roasted Bell Pepper and Peas Curry

Roasted Bell Pepper (Capsicum) and Peas Curry

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A similar recipe was shown on a popular TV show, substituted few ingredients with the best possible, available ingredients. The taste was very good.

Ingredients:	Quantity
Big Green Bell Pepper	1 nos
Green Peas	1 cup
Large Onion	1 nos
Tomatoes	2 nos
Ginger Garlic Paste	2 tbsp
Cinnamon Sticks	1-2 nos
Cloves	2-3 nos
Cardamom	2 nos
Turmeric Powder	1/2 tsp
Red Chili Powder	1 1/2 tsp
Coriander Powder	2 tsp
Cumin Powder	1/2 tsp
Garam Masala	1 tsp
Grated Coconut	1/2 cup
Cashewnut	8-10 nos
Olive Oil	1 tbsp
Cooking Oil	2 tbsp
Salt	To taste
Chopped Coriander Leaves	To Garnish

Preparation:
1) Preheat oven to 400°F. Make thin incisions on Bell Pepper and place it in a roasting pan and pour olive oil over it and roast for 40-45 mins.
2) Remove the skin and deseed the roasted peppers and cut into small cubes. Cook peas and keep it aside.
3) Soak the grated coconut and cashews in water for 15-20 mins and grind them into a fine paste.
4) Heat oil in a pan and add the whole garam masala, once they splutter add the onions fry until translucent and add the ginger garlic paste and saute for a min.
5) Add turmeric, red chili powder, coriander powder, cumin powder, garam masala and salt and saute for a min and then add the finely chopped tomatoes saute for 2-3 mins. Add half a cup water.
6) Once the tomatoes are well cooked add the coconut cashewnut paste and cook until the raw smell is gone.
7) Add the peas and roasted bell pepper and cook for 5 more mins.
8) Garnish with chopped coriander leaves and serve with roti or pilaf rice.

Note: The gravy/curry can be used as a base for various vegetable curries.

Hyderabadi Salan

Mirchi ka Salan with Brinjal

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Ingredients:	Quantity
Full Long Green Chilli	4-5 nos
Brinjal	6-7 nos
Chilli Powder	1 tsp
Turmeric Powder	1/4 tsp
Coriander Powder	1 1/2 tsp
Garam Masala	1 tsp
Tamarind Pulp diluted	2-3 tbsp
Thin Coconut Milk/Water	1 Cup
Whole Black Pepper	1 tsp
Grind To Paste:
Big Onion (Fried)	2 nos
Tomato	3 nos
Coconut	1/2 Cup
Garlic	5-6 nos
Ginger	1 inch piece
Salt	To taste
Dry Powder:
Dry roasted Peanuts	4 tbsp
Sesame seeds	2 tbsp
Cumin	1 tsp
Tempering:
Mustard	1 tsp
Curry Leaves	Few strands
Nigella Seeds	1 tsp
Fenugreek Seeds	1 tsp
Hing	1/4 tsp
Chopped Green Chilli	1 nos
Coriander Seeds	To garnish
Oil	2-3 tbsp

Preparation:
1) Heat oil in a pan and fry the green chilli and set them aside reserving the oil in the pan.
2) Meanwhile slit the brinjal lengthwise into four pieces and fry in 1 tbsp oil.
3) Add the ingredients for tempering in the pan and once they splutter add the ground paste to it and fry for 10 min or until the raw smell of the masala disappears.
4) Add the Turmeric, Chilli powder, coriander powder and garam masala to the mixture and let it cook for 1 min.
5) Add the ground peanut sesame mixture cook it for another 2 mins and add the fried brinjal and mix it without smashing the brinjal.
6) Pour in the tamarind pulp, the thin coconut milk or water and peppercorns and simmer for 15 mins.
7) Remove from heat and garnish with coriander and add the fried chilli to it and serve hot with briyani.

Note: Make small incisions on the green chilli and fry them so that they don't burst out. You can also prepare just the salan without brinjal.

Thengai Parupu Thuvaiyal

Coconut Lentil/Dal Chutney

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Ingredients:	Quantity
Fresh grated coconut	1 cup
Toor Dal	2 tbsp
Urad Dal	1 tbsp + 1 tsp
Roasted Gram Dal	2 tbsp
Green Chilli	1 nos
Dry Red Chilli	3 nos
Mustard Seeds	1 1/2 tsp
Curry leaves	2 strands
Asafoetida	1/4 tsp
Cumin Seeds	1/4 tsp
Garlic	1 nos
Chopped Coriander leaves	1 tbsp
Tamarind paste	2 tsp
Salt	To taste
Oil	1 tbsp + 1 tsp

Preparation:
1) Heat 1 tbsp oil in a small fry pan and fry 1/2 tsp mustard seeds, half of the curry leaves, 1 tbsp Urad dal and all the other ingredients except coconut and tamarind paste.
2) Fry them on low heat until they turn golden in color .
3) Mix the coconut and tamarind paste to it and grind to a coarse paste adding 2 tbsp water.
4) Heat 1 tsp oil and temper the mustard seeds, Urad dal and curry leaves and add it to the thuvaiyal/cutney. Serve it with rice and rasam, sambar or dosa.

Green Tomato Kootu

This is one of my favorite kootu, tried this long back and it didn't come up as I expected. Never tried this until now and it came out so well this time.

Ingredients:

Pressure cook:

Tomato 4 nos cut into medium sized pieces
Green chilly 1 no
Moong Dal 1/4 Cup
Toor Dal 1/2 cup
Bengal Gram Dal(Channa Dal) 4 tbsp
Salt
Asafoetida 1/4 tsp
Turmeric 1/2 tsp

Kootu powder:

Dry red chillies 4 nos
Cumin seeds 1 tsp
Coriander seeds 1 tsp
Black pepper 1 tsp
Bengal Gram dal 1 tbsp
Urad Dal 1 tsp
Ghee 1 tbsp

Tempering:

Mustard seeds 1 tsp
Urad Dal - 1 tsp
Curry leaves
Corriander leaves
Oil 1 tbsp

Preparation:


1) Pressure cook all the ingrediants listed above for pressure cooking until 3 whistle.
2) Meanwhile fry all the ingrediants of kootu powder in the ghee and grind them into a fine powder
3) Once the pressure cooking is done add the kootu powder and let it boil until they are blended well.
4) Fry all the ingrediants of tempering and add it to the kootu and take of the heat.
It is ready to be served with just while rice or kara kulambu.

Paneer Butter Masala

Paneer in Makhani Gravy

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Paneer Butter Masala one of my favorite dishes. Paneer cooked in silky Makhani gravy. It tastes divinely with Naan bread or Pulao.

Ingredients:	Quantity
Paneer Cubed	500 gms
Onion Chopped	2 nos
Tomatoes Peeled and Chopped	4-5 nos
Ginger Garlic Paste	2 tbsp
Cashew Paste	4-5 tbsp
Butter	4-5 tbsp
Chili Powder	1/2 tbsp
Coriander Powder	2 tsp
Turmeric Powder	1/4 tsp
Salt	To taste
Garam Masala	1 tsp
Green Chili (Optional)	1-2 nos
Kasuri Methi crushed	1 tbsp
Fresh Cream	2-3 tbsp + 1 tbsp for garnish
Chopped Coriander Leaves	To Garnish

Preparation:
1) Heat one tbsp butter in a pan and fry the onions and ginger garlic paste until the onions caramelize.
2) Add the peeled and chopped tomatoes and green chilies. Then add the chili powder, coriander powder, turmeric powder and salt.
3) Then add the cashew paste, half of kasuri methi and sauté for a min or two and then blend it using a blender adding very little water.
4) Add the remaining butter to the pan and add the blended tomato mixture. Let it boil for a couple of min's.
5) Add the Paneer cubes and then sprinkle the garam masala and add the remaining kasuri methi and fresh cream.
6) Sauté them and let it cook for a couple of min's, until the flavors blend well.
7) Garnish with the remaining fresh cream and chopped coriander leaves and serve hot with Pulao or Naan bread.