Saturday, April 30, 2011

Tangy Instant Tomato Pickle

The market is flooded with tomatoes and inflation is down for tomatoes. So my MIL decided to take advantage of this situation to prepare tomato pickle.

This tomato pickle is simmered in sesame oil,tamarind and some spices and flavored with mustard and fenugreek. It will make your taste buds tingle with joy as you will experience the sweet,sour,salty and spicy flavors in the pickle.

  • 1.5 kg tomatoes
  • 1/2 cup salt
  • 1/2 cup red chilli powder
  • big lemon size tamarind
  • 1 tsp turmeric powder
  • 2 tbsp + 1 tsp mustard seeds
  • 1 tsp fenugreek seeds
  • 1/2 cup til oil (sesame oil)
  • 1/4 tsp hing

( Click all images for enlarged view )

Dry roast 2 tbsp mustard seeds and 1 tsp fenugreek seeds, once a nice aroma comes switch the flame and let it cool and make a fine powder and keep aside.

Wash the tomatoes and pat dry, then cut them into little 1 inch chunks.

Take a big pan and heat the oil then add 1/2 tsp mustard seeds once it splutter add hing make the flame to medium, now add tomato chunks, turmeric powder, tamarind , salt and mix nicely

Let it cook and stir occasionally till all ingredients blend nicely and tomatoes become a soft lump and oil will saturate on the sides. It will take about 1/2 hour .

Note : This should all be done on medium flame and stired occasionally as much as possible otherwise it will get burnt

After switching off the flame , let it cool .Once it cools completely add the mustard fenugreek powder, chilli powder and mix nicely and shift it to a dry jar.

And you keep this for 20 days to 1 month and if you refridgerate it will last for 3 months.

Enjoy with your rice, rotis, dosa ....

Tuesday, April 26, 2011

Drumstick Leaf Paratha & Cucumber Peanut Dip

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I heard a lot of drumstick leaves and its nutritional value. Whenever I would go to vegetable market I would wonder how it taste.

Recently I spotted them and without a second thought I bought two bunches and wondered what to prepare.I googled and saw so many options to use this. I opted for parathas as they never fail.

The parathas had a unique flavor with a nice green leafy texture and compliments very well with cucumber peanut raitha. If you get these drumstick leaves anywhere in the market or in ur backyard try these paratha and you would definitely enjoy it as much I did

  • 2 cups wheat flour
  • 1/2 cup chopped onions
  • 2 cups chopped drumstick leaves
  • 1/4 cup chopped cilantro (coriander)
  • 1/2 tsp amchur (dry mango powder)
  • 4 green chillies
  • 1/2 inch ginger
  • 1/2 tsp cumin (jeera) powder
  • 1 tsp oil
  • oil to shallow fry the paratha
  • salt to taste

Make a paste of ginger and green chilli

In a big bowl add the chopped drumstick leaves, cilantro and the ginger chilli paste, amchur, cumin powder and salt and mix it nicely.

Now add the flour slowly and simultaneously mix it with your hands you will a crumbled dough. Now add little by little water and mix it softly till we get a soft firm dough

Then apply one tsp of oil to the ball of dough and let it sit for 1/2 hr.

Divide into large lemon size ball and with a sprinkle of flour , roll them with a rolling pin to approximately six-inch diameter.

Heat a frying pan(tawa), place paratha on it and cook on moderate heat for three minutes.

Turn it and pour half a tablespoon of oil, spread it on paratha and shallow fry over low heat.

Heat a frying pan(tawa), place paratha on it and cook on moderate heat for three minutes.

Turn it and pour half a tablespoon of oil, spread it on paratha and shallow fry over low heat.

Serve hot with cucumber peanut raita

Cucumber Peanut Dip

Cucumber and peanuts combined with plain yogurt with a little indian seasoning gives a excellent flavorful dip. This dip is one of my favorite as it got a soothing taste, it complements excellently with the soft parathas and it also tastes great with nachos or as a spread on your bread, burger etc.
  • 1 cup grated cucumber
  • 1 cup curd
  • 1 tbsp roasted peanut powder
  • 1/2 tsp mustard seeds
  • 1/2 tsp grated ginger
  • 2 chopped green chilli
  • 1 spring of curry leaf
  • pinch of hing
  • salt to taste

( Click for enlarged view )

Squeeze excess water from the grated cucumber.

Heat oil in a pan , add mustard seeds once it splutter add green chilli and grated ginger and fry for 30 sec. Then add curry leaves and fry for one more min. Switch of the flame and add the cucumber and mix nicely and keep aside.

Once it cools add curd to the above mixture and crunchy peanut powder, mix well and serve with your choice of roti.

Linked to - Bookmarked Recipe hosted by Aipi and Priya

Sunday, April 24, 2011

Punjabi De Beer Chaas

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Its been ages I have blogged as I had some urgent commitments which is keeping me away from the computer. But believe me I am missing all your wonderful posts and will try to catch up soon.

Last week we were shopping around and we had a wonderfull punjabi beer !! at one of the dhabas in chennai. Mint chaas which is also popularly known as the beer of punjab which I noticed in a popular dhaba.

Curd is blended with spices which give it a very unique flavor and truly a perfect thirst quencher. I am sure you would love it too.


1 cup fresh plain yogurt (curd) 3-5 % fat
1 tbsp chopped cilantro (coriander)
2 tbsp chopped mint leaves
1 finely chopped green chilli
1/2 tsp cumin (jeera) powder
a few mint leaves (phudina) for garnish
salt to taste

( Click image for enlarged view )


Blend all the above ingredients in a blender (or mixie) till smooth, then add 1 cup of water and blend for another minute. Put it in a refridgerator for minimum 30 minutes

Pour into individual glasses, garnish with mint leaves and serve chilled

Note: You can serve immediately without refridgeration with additon of ice cubes . I prefer refridgeration as the spices will infuse more and give a superb flavor.

Linked to Hearth and Soul hosted by a moderate life


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