TOMATO CHUTNEY RECIPE

It’s a spicy, tangy condiment can be made in a jiffy. It can be served with indian breads, bakery breads, rice, as well as used as a dip for pasta and other dry snacks.

Ingredients

  • Tomato (chopped, fine, 2 cups)
  • Hing [Asafoetida] (small, cake)
  • Mustard Seeds (1 tsp)
  • Curry Leaves (few)
  • Urad Dal [Black Gram] (de-husked, split, 2 tsp)
  • Methi [Fenugreek] (seeds,1/4 tsp)
  • Salt (to taste)
  • Oil (4 tsp)
  • Red Chilies (3)

Prep time: 5 minutes

Cook time: 20 minutes

Cuisine: South Indian

Category: Breakfast\ Lunch\ Dinner\ Tiffin

Serves: 2

Method:

  • In a shallow skillet add oil and methi [fenugreek seeds] and sautee till they turn deep red in color.
  • Set aside the seeds and add urad dal [split black gram] and sautee till golden.
  • Set aside and add red chilies and sautee for a minute.
  • Set aside the red chilies and add hing [asafoetida].
  • Wait for it to double its size and set aside.
  • In the same skillet add tomatoes and salt.
  • Cook till the water evaporates.
  • In a grinder bowl add the sauteed dry ingredients and grind to a coarse consistency.
  • Transfer the ground mixture to a bowl and add the cooked tomatoes and grind.
  • Mix the ground tomatoes to the spice mixture.
  • Add some oil to the skillet and add mustard seeds.
  • Wait for the seeds to splutter and add curry leaves.
  • Pour the hot oil mixture on top of chutney.

Step by step pictures of the recipe:

Sautee urad dal, methi, red chilies and hing and keep aside.
Cook tomatoes and salt.
Cooked tomatoes.
Grind the sauteed ingredients.
Ground spice mixture.
Add the ground tomatoes to the spice mixture and mix well.
Add oil and mustard seeds, wait to splutter and add curry leaves.
Add the hot oil mixture on top of chutney.

Kozhukattai [Modak] (Savoury)

Uppu kozhukattai or Ulundu kozhukattai is a traditional dish from the southern part of India. The procedure is the same as sweet kozhukattai except the filling.

Ingredients:

  • Rice Flour (processed, 1 cup)
  • Red chili (2)
  • Green Chili (1)
  • Salt (to taste)
  • Oil (7 tsp)
  • Mustard Seeds (1 tsp)
  • Curry Leaves (chopped, few)
  • Hing [Asafoetida] (cake, small)
  • Urad Dal [Black Gram] (de-husked, split, 1/2 cup)

Prep time: 20 minutes

Cook time: 30 minutes

Total time: 50 minutes

Category: Snack, Tiffin

Cuisine: Indian

Yield: 15

Method:

For the dough:

  • Wash and soak rice for 2 hours.
  • Strain the water and spread an a kitchen towel.
  • After an hour dry grind the rice to a fine powder. The rice should be partially damp and dry.
  • Transfer the flour into a sieve to get a fine powder.
  • Now in a deep skillet add water, salt and oil.
  • Bring water to a rolling boil.
  • Add flour and simultaneously stir to avoid forming lumps.
  • Cook till the water evaporates and the dough comes to a whole mass.
  • Switch off the flame and wrap it with a damp cloth and allow to rest for an hour.

For the filling:

  • Wash and Soak urad dal, red chilies, green chili and hing cake for an hour.
  • Strain the water and transfer them to a grinder bowl.
  • Add salt and grind to a coarse consistency.
  • Grease the plates and add the mixture and steam for 10 minutes.
  • Cool the mixture and pulse grind.
  • In a skillet add oil and mustard seeds.
  • Wait for the seeds to splutter and add the chopped coriander leaves.
  • Cook for 10 minutes and set aside.

For the kozhukattai:

  • Knead the dough well, if required add oil and sprinkle some water if it’s dry.
  • Oil your palm and fingers.
  • Split the dough into gooseberry sized balls.
  • Make a perfectly shaped ball.
  • Flatten it from the sides to the center.
  • Press on the sides gently to make a cup.
  • Take 1 or 2 teaspoons of mixture and place it at the center.
  • Bring both the edges together and now it should look like a crescent moon.
  • Edges should be tightly sealed. If required wet your fingers with oil or water.
  • Make patterns if you wish using a fork or a spoon.
  • Again apply oil on a plate and steam for 10 minutes.

Step by step pictures of the recipe:

Wash and soak urad dal, red chili, green chili, and hing.
Grind by sprinkling little water if needed.
Grind to a coarse consistency.
Apply oil on the plates.
Steam the ground mixture.
In a skillet add oil, mustard seeds and wait for the seeds to splutter. Add chopped curry leaves.
Add the mixture and cook for 5-10 minutes.
In a deep skillet bring water to boil by adding salt and oil.
Add the flour and stir constantly.
Cook till the water evaporates and the dough comes to a whole mass.
Wrap in a damp cloth and rest for an hour.
Split the dough into a gooseberry sized balls.
  • Flatten it from the sides to the center.
  • Take 1 or 2 teaspoons of mixture and place it at the center.
  • Seal it tightly.
    Grease the plate and place the kozhukattai and steam for 10 minutes.

    Notes:

    • Soaked rice should not be sun dried.
    • The dough should rest for an hour otherwise the modak will break while making it.
    • The steam time for modak should be 10 or lees than 10. If you keep it for longer it will break.

    Arapuli Kuzhambu

    Arapuli Kuzhambu is a traditional recipe but not a common one. The vegetables used are yam or brinjal and black chickpeas. It’s little tangy in taste. The original name is arachuvita puli kuzhambu that became arapuli kuzhambu. This gravy goes well with rice, indian breads and upma.

    Ingredients:

    • Yam (cubes, small, 1/2 cup)
    • Jeera [Cumin Seeds] (1 tsp)
    • Hing (cake, 2, small pieces)
    • Tamarind (Gooseberry size)
    • Turmeric Powder ( 1/2 tsp)
    • Sambar Powder (1 tsp)
    • Coconut (grated, 3 tbs)
    • Mustard Seeds (1 tsp)
    • Curry Leaves ( 2 tsp)
    • Black Pepper (1 tsp)
    • Red Chilies (2)
    • Salt (to taste)
    • Oil (6-7 tsp)
    • Urad Dal [Black Gram] (split, de-husked, 2 tsp)
    • Black Chickpeas (small, 1/8 th cup or 2 tbs)

    Prep time: 10 minutes

    Cook time: 40 minutes

    Total time: 50 minutes

    Cuisine: Indian

    Category: Lunch \ Dinner

    Serves: 3

    Method:

    • Wash and soak chickpeas for 8 hours or overnight and Soak tamarind for 30 minutes.
    • Pressure cook both chickpeas and chopped yam using separators for 4-5 whistles.
    • In a shallow pan add oil, black pepper, urad dal, hing, curry leaves, cumin seeds and red chilies and sautee till urad dal turns golden.
    • Add coconut to a grinder bowl and add the sauteed ingredients to a coarse consistency.
    • In a deep pan add oil and mustard seeds. wait for the seeds to splutter.
    • Add curry leaves then pour 2 cups of diluted tamarind pulp.
    • Add salt, sambar and turmeric powder and cook for 10 minutes.
    • Add the cooked yam and chickpeas and the coarse powder and cook for 15 minutes or until thickened.
    • Add oil before you switch off the flame.

    Step by step pictures of the recipe:

    Wash and soak black chickpeas overnight.
    Soak tamarind 30 minutes before .
    Cook yam and chickpeas in a pressure cooker.
    Add oil in a pan and sautee urad dal, black pepper, jeera, hing, curry leaves and red chilies
    Transfer the sauteed ingredients along with coconut and grind to a coarse consistency.
    In a pan add oil, mustard seeds and after the seeds splutter add curry leaves.
    Add tamarind pulp, salt, sambar and turmeric powder.
    Add the cooked yam and chickpeas.
    Add the coarse powder.
    Add oil before you switch off the flame.

    Notes:

    • Cook chickpeas and yam separately because chickpeas require more whistles.
    • If black chickpea is not available use white chickpeas.














    Hara-Bhara Paratha

    Hara-bhara paratha is very nutritious and filling meal. This paratha doesn’t need any side dish but can be eaten with either curd or pickle or chutney.

    Ingredients for the dough:

    • Wheat Flour (1 cup)
    • Mint Leaves (1 Cup)
    • Cilantro (1 cup)
    • Green Chili (1)
    • Salt (1/2 tsp)

    Ingredients for the filling:

    • Peas (1/2 cup)
    • Carrot (diced, 1/2 cup)
    • Cabbage (chopped, 1/2 cup)
    • Capsicum (chopped, 1/2 cup)
    • Beans (chopped, 1/2 cup)
    • Ginger (chopped, 2 tsp)
    • Potato (diced, 1/2 cup)
    • Onion (chopped, 1/2 cup)
    • Spinach (chopped, 1 cup)
    • Red Chili (powder, 2 tsp)
    • Salt (to taste)
    • Jeera (1 tsp)
    • Oil (8 tsp)
    Ingredients for filling
    Ingredient for the dough

    Prep time: 15 minutes

    Cook time: 40 minutes

    Total time: 55 minutes

    Cuisine: Indian

    Category: Breakfast \ Lunch \ Dinner

    Serves: 3

    Method to make the dough:

    • In a grinder bowl add mint leaves, cilantro leaves, green chili, salt and water.
    • Grind to a fine paste.
    • In a bowl add wheat flour and half a cup of ground paste.
    • Knead the flour to a soft dough. If required add the paste or plain water.
    • Add oil and allow it to rest for an hour.

    Method to make the filling:

    • In a grinder bowl add cut spinach, potato, cabbage, beans, peas, capsicum, carrot, onion, ginger and grind to a fine paste.
    • In a skillet add oil and jeera then add the ground paste.
    • Add salt and red chili powder and cook for 10 minutes or until the excess water is fully absorbed.
    • Cool the mixture.
    • Divide the mixture into lemon sized balls and set aside.
    • Knead the dough again and make equal sized balls.
    • Dust the ball with the wheat flour and roll out to 4-5″ diameter.
    • Place the stuffing at the center and seat it tightly.
    • Dust again with the wheat flour and roll out to 6-7″ diameter.
    • Heat a griddle to medium and place the paratha.
    • Cook partially on both the sides and then add oil.
    • Cook both the sides or until the brown spots appear.
    • Apply butter on both the sides if you prefer.
    Add wheat flour in a bowl.
    Add ground paste to the wheat flour to make a dough.
    Add oil to make a soft dough.
    Divide the lemon sized balls.
    Grind the chopped vegetables to a fine paste.
    Cook until the water is absorbed.
    Divide the mixture into lemon sized balls.
    Dust the ball with the wheat flour.
    Roll out to 4-5″ diameter.
    Place the ball at the center.
    Seal tightly.
    Dust again and roll out gently.
    Roll out to 5-6″ diameter
    Cook partially on both the sides.
    Add oil on both the sides.
    Cook until brown spots appear.

    Notes:

    • For the dough if the wheat flour is 1 cup the ground paste is 1/2 a cup. Knock down the dough using your fist.
    • Knead the flour till the dough is soft and pliable.
    • The dough as well as the filling should be soft. This step is very essential to ensure smooth and soft parathas.

    Arbi Balls

    Arbi balls are made with arbi, bread crumbs and other spices. It’s a modified recipe of arbi roast. Arbi roast is made without adding bread crumbs.

    Ingredients:

    • Arbi [Taro Root] (300 gm)
    • Bread Crumbs (1/2 cup)
    • Red Chili Powder (2 tsp)
    • Oil (12 tsp)
    • Salt (to taste)
    • Curry Leaves (few)
    • Turmeric Powder (1/2 tsp)
    • Hing [Asafoetida] (Powder, 1/4 tsp)

    Prep time: 10 minutes

    Cook time: 40 minutes

    Total time: 50 minutes

    Category: Lunch \ Dinner

    Cuisine: Indian

    Serves: 2

    Method:

    • Pressure cook arbi by adding 1 and a half cup of water.
    • Cook to 3-4 whistles.
    • Peel off the skin and add salt, red chili powder, hing, and turmeric powder and mash well.
    • Add bread crumbs and mix altogether.
    • Rub your palms with little oil and make small lemon sized balls.
    • Add oil to a shallow skillet and add the curry leaves.
    • Sautee for a minute and set aside.
    • Add the balls and allow it to cook for 5 minutes.
    • Gently flip over after 4-5 minutes and cook till they are crisp.

    Step by step pictures of the recipe:

    Pressure cook arbi for 3-4 whistles.
    Cooked arbi.
    Peel-off the skin.
    Add salt, hing, red chili, and turmeric powder.
    Mix altogether well.
    Add bread crumbs.
    Mix bread crumbs.
    Make lemon-sized balls.
    Sautee curry leaves in oil.
    Cook arbi balls till they are crisp.
    Gently flip the balls and cook on all the sides.

    Notes:

    • Bread crumbs can be substituted with chick pea flour.
    • While cooking arbis it should not be under cooked or over cooked.

    Mango Rice

    Mango rice is a very simple recipe and the best lunch box recipe even. Fresh mangoes are available during summers and can be prepared during that season. It can be served with coconut chutney.

    Ingredients:

    • Mango (raw, 1 1/4 cups)
    • Curry Leaves (5)
    • Peanuts (2 tsp)
    • Hing (powder, 1/4 tsp)
    • Ghee (1 tsp)
    • Methi [Fenugreek] (powder, 1/4 tsp)
    • Salt (to taste)
    • Cooked Rice (2 cups)
    • Mustard Seeds (1 tsp)
    • Urad Dal [Black Gram] (split, 1 tsp)
    • Chana Dal [Chick Peas] (split, 1 tsp)
    • Turmeric Powder (1/2 tsp)
    • Red Chili Powder (kashmiri, 1 1/2 tsp)
    • Oil (4 tsp)
    • Ginger (grated, 1/4 tsp)

    Prep time: 10 minutes

    Cook time: 30 minutes

    Total time: 40 minutes

    Category: Lunch \ Dinner

    Serves: 2

    Method:

    • Heat oil and ghee in a skillet and add mustard seeds.
    • Wait for the seeds to splutter.
    • Add urad dal [black gram, split], chana dal [chick peas], peanuts, chopped green chili, grated ginger and curry leaves.
    • Add methi [Fenugreek], hing, and turmeric powder.
    • Sautee for 2-3 minutes or till golden.
    • Add the grated mango, salt and red chili powder.
    • Cook till they are soft.
    • Add the cooked rice and mix well.
    • Serve with coconut chutney.

    Step by step pictures of the recipe:

    Add oil, ghee, mustard seeds and wait to splutter. Add urad dal, chana dal, peanuts, green chilies, curry leaves and ginger.
    Add hing, methi and turmeric powder.
    Add grated mango and salt.
    Add red chili powder.
    Cook till mango is soft.
    Add cooked rice and mix well.

    Notes:

    • Fine grater can be avoided while grating the mango.

    Baked Vegetables

    Baked vegetable is a delicious meal with lots of veggies and cheese. I have added almond milk which can be substituted with whole milk or any other milk. This can be eaten plain or with breads, quinoa and chapatis.

    Ingredients:

    • Almond Milk (2 cups)
    • Beans (chopped, fine, 1/4 cup)
    • Beetroot (cubes, 1/4 cup)
    • Cabbage (chopped, fine, 1/4 cup)
    • Capsicum (chopped, fine, 1/4 cup)
    • Carrot (chopped, cubes, 1/4 cup)
    • Cauliflower (chopped, medium, 1/4 cup)
    • Cottage Cheese (grated, 1/2 cup)
    • Coconut (grated, 1 cup)
    • Cilantro (1 cup)
    • Cheese (grated, 4 tbs)
    • Ginger (grated, 2 tsp)
    • Oil (4 tbs)
    • Peas (1/4 cup)
    • Red Chili Powder (2 tsp)
    • Spinach (chopped, 1 cup)
    • Spring Onion (chopped, fine, 1/4 cup)
    • Salt (to taste)


    Prep time: 15 minutes

    Cook time: 40 minutes

    Total time: 55 minutes

    Category: Lunch \ Dinner

    Serves: 2

    Method:

    • Wash and cut all the veggies mentioned in the ingredients.
    • In a skillet add oil, spring onions, cabbage, beetroot, beans, capsicum, carrot, ginger, peas , salt and red chili powder.
    • Cook for 10 minutes or till the vegetables turn soft.
    • Add water if required while cooking.
    • When these vegetables are almost done add cottage cheese and spinach.
    • Grind coconut, cilantro and almond milk to a fine paste.
    • Add the ground paste to the veggies and mix well.
    • Transfer the cooked veggies to a greased tray.
    • Add the grated cheese.
    • Bake in a preheated oven for 20 minutes at 200 degree Celsius.

    Step by Step pictures of the recipe:

    Grind coconut, cilantro and almond milk to a fine paste.
    Add oil, spring onion, carrot, beetroot, capsicum, beans, peas, cabbage, cauliflower, ginger, salt and red chili powder.
    Add water and cook till veggies are soft.
    Add spinach and cottage cheese.
    Add the ground paste.
    Cook for 5 minutes.
    Add grated cheese and bake.

    Notes:

    • If keto diet is not followed then whole milk can be substituted.
    • Plain flour can be substituted for coconut. In that case grind cilantro and add milk and plain flour to make a paste.

    Lemon Pickle

    Lemon pickle differs from each state or even regions in India. This is the traditional south-indian style recipe with minimum ingredients. This can be eaten with rice, bread, upma and chapatis.

    Ingredients:

    • Lemon (750 gm)
    • Salt (7 tsp)
    • Mustard Seeds (2 tsp)
    • Oil (Sesame, 1/2 cup)
    • Turmeric Powder (1 tsp)
    • Red Chili Powder (1/4 cup)
    • Methi [Fenugreek] Seeds (1 tsp)
    • Hing (cake, 3-4 pieces or powder 1 tsp)

    Prep time: 10 minutes

    Cook time: 5 minutes

    Total time: 15 minutes

    Yield: 1kg

    Cuisine: Indian

    Method:

    • Wash, dry and cut lemons into small pieces.
    • Add salt and mix well.
    • Rest for two to three days and mix every 24 hours.
    • Add red chili and turmeric powder.
    • In a shallow skillet add methi seeds and hing cakes.
    • Dry roast till hing doubles and crisps up and methi seeds till red
    • Grind to a fine powder and add along with the red chili powder and turmeric.
    • In the same skillet add oil and mustard seeds.
    • Wait for the seeds to splutter.
    • Wait until the oil cools down.
    • Add to the lemon mixture and mix well.
    • Store in a clean, dry jar .
    • Refrigerate once the pickle is done.

    Step by step pictures of the recipe:

    Deseed and cut lemon into small pieces.
    Add salt and mix well.
    Rest for 2-3 days.
    Add Red chili and turmeric powder.
    Dry roast methi seeds and hing cakes.
    Grind to a fine powder.
    Add the ground powder.
    Heat oil and add mustard seeds.
    Add the spluttered mustard seeeds and mix well.

    Notes:

    • Instead of malta lemons lime or small Indian lemons can also be used.
    • If the lemons are not juicy, extract juice from 4-5 lemons and add to the mixture before adding salt.
    • After refrigerating the pickle take out the jar onve a week and mix well to avoid getting spoilt.
    • It remains good for 6 months to one year.

    Yam And Sweet Potato Curry

    Yam and sweet potato curry is a very delicious, simple and easy to make recipe. I used tomatoes as a base for the gravy but legumes can also be substituted for tomatoes.

    Ingredients:

    • Yam (cubes, 1/2 cup)
    • Brinjal (cubes, 1/2 cup)
    • Carrots (cubes, 1/2 cup)
    • Tomato (Puree, 1 1/2 cups)
    • Green Chili (chopped, fine, 1)
    • Sweet Potato (cubes, 1/2 cup)
    • Coriander Powder (2 tsp)
    • Turmeric Powder (1/2 tsp)
    • Red Chili Powder (Kashmiri, 1 1/2 tsp)
    • Oil (4 tsp)
    • Ghee (1 tsp)
    • Salt (to taste)
    Ingredients

    Prep time: 15 minutes

    Cook time: 40 minutes

    Total time: 55 minutes

    Category: Lunch \ Dinner

    Cuisine: Indian

    Serves: 3

    Method:

    • Add oil and jeera to a pressure cooker.
    • Add chopped green chilies, coriander, turmeric and red chili powders.
    • Cook for 5 minutes.
    • Add tomato puree, salt and chopped cilantro and cook for 10-12 minutes.
    • Cook till the oil separated from the gravy and Stir occasionally to prevent from burning.
    • Add cubed yam, carrots, sweet potatoes and brinjal.
    • Add half a cup of water and pressure cook for 4-5 whistles.
    • Garnish with ghee and chopped cilantro.

    Step by Step Pictures of the recipe:

    Add oil, jeera, and chopped green chilies.
    Add coriander, chili, turmeric powders.
    Add tomato puree.
    Add salt and cook for 12 minutes.
    Add chopped cilantro.
    Add the cubed vegetables.
    Add water to the vegetables.
    Pressure cook for 4-5 whistles.
    Garnish with ghee.
    Garnish with chopped cilantro.

    Notes:

    • Finely Chopped tomatoes can be substituted for puree.
    • All the spice powders should be sauteed constantly. Burnt spices will spoil the taste.
    • Cinnamon sticks, cardamom pods can be added along with jeera.

    Falafel

    Falafel is a popular Middle Eastern food made with chickpeas, spices and herbs. My children fondly relish falafels with pita bread. The taste of falafel differs from country to country but the basic ingredients are chick peas, parsley and cumin powder that are same everywhere. Falafel can be baked or fried but authentic falafel is fried.

    Ingredients:

    • Chick Peas (1/2 cup)
    • Cilantro (1/2 cup)
    • Parsley (1/2 cup)
    • Onion (chopped, 1/2 cup)
    • Cumin powder (1/2 tsp)
    • Pepper Powder (1/2 tsp)
    • Red Chili Powder (kashmiri, 1 1/2 tsp)
    • Sesame Seeds (2 tsp)
    • Salt (to taste)
    • Oil (to fry)
    • Baking Soda (1/2 tsp)
    • Bread Crumbs (2 tsp)
    Ingredient-1
    Ingredient-2

    Prep time: 15 minutes

    Cook time: 25 minutes

    Total time: 40 minutes

    Category: Breakfast \ Lunch \ Dinner

    Cuisine: Middle Eastern

    Yield: 12

    Method:

    • Wash and soak chickpeas for 8-10 hours.
    • Strain the water and set aside.

    To Grind:

    • In a food processor add parsley, cilantro and onion and grind to a coarse consistency.
    • Add soaked chiskpeas, red chili, pepper, cumin powder, salt and baking soda and use the pulse setting to grind to a coarse consistency.
    • When it is done add bread crumbs and sesame seeds and run on pulse setting for 5-7 seconds.
    • Transfer the mixture to a bowl and mix well.
    • Cover the mixture with a cling film or a plate and refrigerate for 30 minutes to an hour.
    • Form the mixture either into balls or use any small bowl and fill in 2 teaspoons of mixture.
    • Flip upside down on a plate. Place the uncooked falafels on a plate before deep frying.
    • Heat oil in a pan and gently lower the discs or balls.
    • Allow them to cook for 2-3 minutes and then flip to cook on the other side.
    • Fry till they turn crisp or brown.

    Step by step pictures of the recipe:

    Wash and soak chickpeas for 10 hours.
    Grind parsley, cilantro and onions to a coarse consistency.
    Grind soaked chickpeas, chili, pepper, cumin powder, salt and baking soda to a coarse consistency.
    Refrigerate for an hour.
    Form mixture into discs.
    Discs are ready to go into the oil.
    Flip and cook on both the sides.
    Fry till they turn crisp.

    Notes:

    • Use a strainer to filter the chickpeas from water. Before grinding there should not be any water.
    • For grinding either food processor or a mixer can be used. The batter should be coarse.
    • The mixture should hold together nicely and not fall apart.
    • Sesame is optional.
    • Ice cream scoop can be used to make balls.
    • Falafel mold is available in the market and that can be used too.