Tired of the usual coconut and tomato chutneys? Running out of ideas? Time to innovate.
Small Onions – 100 gms Capsicum – 1 medium Tomato – 1 big Grated Radish – 1/3 cup Garlic – 5 cloves Red chilies – 2 Green chilies – 2 Tamarind – Small piece Urad Dal – 1 tlbsp Mustard – ½ tsp Oil – 2 tlbsp Salt to taste
Heat oil in a pan and add urad dal and the chilies and fry till the dal is brown and roasted.
Add onions + garlic and fry till it is translucent or light brown in color in low heat.
Add capsicum and radish and sauté for two minutes. Add tomatoes and fry for a minute. Keep aside to cool.
Add the fried ingredients to a mixer jar and add tamarind + salt. Grind to a smooth paste.
Heat little bit of oil and add mustard. When it splutters switch off the stove and pour this over the ground chutney.
Tips: Add or reduce chilies according to your spice requirement You can add any other vegetable that may be available. But ensure that they blend well in terms of flavor In case you have raw mango on hand you can substitute it for tamarind. Grate and sauté it with the vegetables
By: Mrs. Mira Balachandran; firstname.lastname@example.org
These recipes involve no cooking and can be brought about with basic ingredients at home. Supplement ….Experiment ….and Share it with us as well…
Happy no – sweat cooking!!!
It’s a hot summer day and looking to have a Cold Soup without having to sweat it out?
In a blender add: Deseeded Watermelon – 1 cup Diced Tomato – 1 Finely chopped Bell pepper – 1/2 Diced Cucumber – 1 medium
Blend well and strain. Add lime juice, salt & pepper as required. Add a blob of fresh cream for added taste. Serve chilled with spicy potato wafers.
….more to follow…Keep tuned.
By Mrs. Mira Balachandran; email@example.comFres
Generally the term Chutney conjures up images of something ground to a paste to be served as a side dish or accompaniment to some main dish. This dish made of besan is extremely easy to make especially when you are loaded with guests without notice. Serves as a fantastic side dish for both Pooris and Chapatthis.
Besan – 1 cup
Water – 3 cups
Onion – 1 small, finely chopped
Tomato – 1 small, finely chopped
Green chillies – 4 Turmeric powder – ½ tsp
Mustard – 1 tsp
Urad Dal – 1 tsp
Chilli Powder – ½ tsp
Finely Chopped Ginger – 1 tlbsp
Oil – 2 tlbsp
Salt to taste
Half a lime
In a pan heat oil and add Mustard seeds. When it splutters add urad dal & green chillies.Saute till the dal is brown.
Add Onions & turmeric powder and fry till translucent.
Add chopped tomatoes and sauté for a couple of minutes.
Mix besan with water to form a smooth batter.
Add the batter to the tomato + onion mix and mix with a ladle in low flame.
Add Chilli powder and salt to taste. Stir continuously till it cooks well and the raw smell of besan disappears. Add some water if required.
The batter with soon turn into a thick paste. Consistency should be like chutney where it can be scooped and placed on a plate.
Remove from stove. Add lime juice and mix.
Garnish with curry or coriander leaves.
Serve it with hot pooris
Depending the spice content in the green chillies you can add or reduce the quantity of Chilli powder. But ensure that it is spicy overall
The same with Lime juice. Add according to your taste
By Mrs. Mira Balachandran; firstname.lastname@example.org
Think Madras and you can’t help but think of Carnatic music and Kanjivaram sarees; Temples and Malli poo; hot Idlis and Filter Kaapi. The city that has transformed over the years – right from its name, now Chennai – to keep up with its more ‘Modern & Hep’ counterparts across the country, still retains its affiliation to tradition and culture. This is why it is still considered to be safe, cautious & balanced in its approach to and acceptance of western influences.
In terms of cuisine The Madaras Kafe, a new restaurant, is a perfect reflection of this mixed culture the city sports. Situated in the basement of the plush up market mall, Ispahani center, Idli Sambar gives way to newer versions – Fried Podi Idli [ mini idlis fried in oil and tossed in ‘Molaga Podi’ ] Gummang kuthu Idli [ mini idlis mixed in a spicy paste of tomato and onions] and more such remixed versions.
The menu has something for all. The ‘Urulai kucchi chips’ [French fries] for the light snacker; a smattering of milk shakes and sandwiches for a casual snack; the desi version of pizzas with Manchurian and pannier fillings for a feel good lunch.
For those with a sweet tooth you can choose between brownies with sauces or the traditional sweets like boli that are imaginatively and cleverly named to tempt you to try them.
The highlight perhaps is the filter Kaapi and the variety of ‘Chai’s they serve in traditional ‘dabara tumblers’. Be it the Masala Chai or the Inji Chai or the Masala milk the taste is excellent.
If you want to meet a friend and chit chat for a bit while you snack away in a quiet and nice ambiance The Madaras Kafe is the place for you.