Tag Archives: spicy

Tomato Chutni

31 Aug

Tangy, spicy with a hint of sweetness and most of the times a great accompaniment like salsa which goes with Idli, Dosa, Chapati, Rice and Dal or Puri. Most Indian recipes need tomatoes, what better way than using them all in one recipe! There are a few variations but finders keepers losers weepers, just kidding. Here’s the recipe that my mom makes and its her birthday this month so Thank you and Love you mom.

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Tip: You can keep roasted peanut powder handy, it tastes great when added as a garnish.

All you need:

  1. 4 medium sized ripe tomatoes, finely chopped
  2. 1 large onion finely chopped
  3. 2 green chilies slit and chopped
  4. 4-5 curry leaves (optional)
  5. 1 tbsp ginger-garlic paste
  6. pinch of asafoetida(optional, can be found in Indian stores)
  7. 1 tsp turmeric powder
  8. 1 1/2 tsp red chili powder
  9. 1 tbsp coriander powder
  10. 1 tsp garam masala(optional)
  11. 1 tsp mustard seeds
  12. 1 tsp cumin seeds
  13. 1 tsp sugar(optional)
  14. Salt (as required)
  15. 2 tbsp oil
  16. 2 tbsp cilantro chopped (garnish)
  17. 1 tbsp roasted peanut powder (optional garnish)

Ready, Set, Go:

  1. Heat oil in a wok or sauce pan on medium heat. Add the mustard seeds, as soon as they pop add cumin and let it sizzle and change color.
  2. Add asafoetida, curry leaves, let them crackle, add green chilies and saute for half a minute.
  3. Add chopped onions and saute them until they are pink in color. Add ginger-garlic paste and saute it until raw smell disappears.
  4. Toss in spices one by one except the garam masala. Stir well. Let this mixture fry well and keep stirring in between making sure nothing sticks to the pan. If you feel the mixture is sticking add a tablespoon of water. Cook it until it starts leaving oil on the sides about 5-7 minutes.
  5. Add the tomatoes finally, make sure they get covered with all the spices. Mix well but gently.
  6. Add salt and sugar.
  7. Cook the tomatoes for about 5-7  minutes or until they just begin to soften. You can mash a few pieces gently. I leave them this way, you might choose to cook them down entirely, you will need to cook them for a longer time.
  8. Add garam masala as a finishing spice and let it cook for a minute or two. Skip this step if you are not using garam masala.
  9. Turn off the heat and add the garnishing. Combine.
  10. Serve hot with chapati, roti or naan.
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Bread Pakoda (spicy fried bread with potato filling)

16 Oct

A little rain is enough to trigger your taste buds to want something spicy and add to it a cup of tea and you are right up there, even above those dark black thundering clouds! So this was during the rains that I had to experiment a little. I made these pakodas. Although fried, I have read in a book that home-made snack even if it is fried if consumed immediately will not deposit as much fat as other fried stuff does. You should only re-use the remaining oil once. That’s it. Ok, so enough information for the calorie conscious people, and here is the recipe for all you food lovers like me.

Tip: The batter can be used for all types of Pakodas , Bread, Onion, Potato, any other vegetables or even hard cottage cheese.

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All you need:

For the Batter:

1. Chickpea flour/Besan 1 cup

2. Rice flour 1/4 cup

3. Turmeric 1/4 tsp

4. Red Chilli powder 1 tsp

5. Green chilli (finely chopped) – 1 ( I use 2 because I love spice)

6. Carom seeds 1/4 tsp

7. Salt (as required)

8. Water

For the Filling:

1. Potato Boiled and cut into small pieces

2. Mustard Seeds 1 tsp

3. Cumin seeds 1 tsp

4. Turmeric 1/4 tsp

5. Ginger Paste 1 tsp

6. Garlic Paste  1 tsp

7. Green Chilli – 1 finely chopped

8. Cilantro 2 tbsp finely chopped

9. Chaat Masala 1 tsp

10. Oil – 2 tbsp

11. Salt (as required)

Other :

1. Bread Slices – 4

2. Oil for deep frying

Ready, Set, Go:

1. First prepare the filling by heating oil in a pan, add mustard seeds and once they pop add cumin seeds along with ginger garlic paste and saute for 30 seconds.

2. Add chilli, potato, turmeric, chaat masala, cilantro and salt. Combine well. Turn off heat.

3. Now prepare the batter by mixing all dry ingredients together and then add water little by little till you form a smooth batter.

4. Finally cut the bread slices into half in the form of triangles. Place the potato filling on the bread. Press gently.

5. Heat oil almost till boiling point. Test by dropping in a drop of batter, if it sizzles and comes on top immediately, its ready to fry. Maintain the heat on medium flame.

6. Dip the slices in the batter using a spoon or if you don’t mind getting messy, get your clean hands in there. Make sure you coat all sides with the batter.

7.  Fry the slices till golden brown turning once.

8. Remove on an absorbent paper.

9. Serve hot with ketchup or chutney.

P.S : For those who do not know what a Pakoda is, it is a fried snack made out of a batter of gram flour also known as ‘Bhaji’. It is similar to french fries. We can use any sort of veggies and make a Pakoda out of it.

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