Tomato Curry

Though i'm not a big fan of this curry, i used to make it when i feel so lazy. Many of you may know this but i want to add it. Those who are searching for easy recipes, this may help you. It is meant to have with rice but also goes good with dosa/idly/appam too.

Preparation Time: 5 minutes
Cooking Time: 20 minutes
Serves:4

Ingredients:

Tomato	3 (medium)
Green chilly	4 (medium)
Turmeric Powder	1/2 tspoon
Salt	to taste

For grinding:

Grated coconut	1/4 cup
Garlic	3 cloves
Ginger	2 inch piece
Green chilly	1

To temper/Kaduvarukkal:

Oil	1 tspoon
Dry red chilly	2
Small Onion	2 (finely chopped)
Mustard	1/2 tspoon
Curry leaves	1 tspoon

Preparation:

(1) Wash and chop tomato, green chilly into small pieces. Add it to the cooking vessel along with turmeric powder, salt and 1/2 cup of water. Allow it to boil. In 10 to 15 minutes tomato will be cooked completely and will turn juicy.

(2) Meanwhile grind the ingredients shown under "for grinding" heading in a mixer by adding little water. Make a smooth paste. Keep it aside.

(3) Now pour the ground paste into the curry. Also add 1/4 cup of water(adjust gravy level accordingly). Make a salt test. Mix well and allow it to heat in low flame.

(4) Meanwhile heat oil in a pan and temper with the ingredients shown under "to temper" heading. Add it to the curry. Mix once and close the vessel with a lid. Switch off the flame. Let the flavor sets well. Your tomato curry is ready.

Have it with your rice/dosa/idly..

Tomato Onion Sambar-Easy Recipe

This is an easy sambar recipe which i used to make along with  dosa/idly. You can have it with rice too.  I love when my mom prepares it and will have extra dosas, slurppppp :) 

Ingredients:

Tomato	3 (medium)
Small Onion(shallots)	1 cup
Toor dal	1/2 cup
Chilly Powder	1&1/2 tspoon
Coriander Powder	1 tspoon
Fenugreek Powder	1/4 tspoon
Salt	to taste
Tamarind	1 small gooseberry size(soak in water and extract the juice)
Asafoetida Powder	1/4 tspoon
Sambar Powder (optional)	1 tspoon

To temper/Kaduvarukkal:

Oil	1 tspoon
Mustard	1/2 tspoon
Dry red chilly	2
Curry leaves	1 sprig

Preparation:

(1) Peel the skin of onion and chop tomato into small pieces. Take toor dal, tomato pieces and onion in pressure cooker with 1&1/4 cup of water. Add turmeric powder and salt to it. Pressure cook for 5 whistles. Switch off the flame and let the pressure release.

(2) Meanwhile heat a pan and add chilly powder, coriander powder and sambar powder. In low flame saute for some 10 to 15 seconds so that the raw smell of powders will goes off completely. You can skip this step too ( add directly).

(3) Once the pressure is released open the cooker and mash the dal with the back of a spatula. Here onion and tomato will be mixed with the dal. Finely mash the dal. Now add needed salt and tamarind juice. Now add 2 cups of water to it. Mix once and make a salt test. To this add roasted spice powders. Mix well. Let it boil for another 5 minutes. Add asafoetida powder and fenugreek powder in between.

(4) Meanwhile heat oil in a pan and temper with ingredients shown under "to temper" heading. Add it to the sambar. Mix once and immediately close the vessel with a lid so that the flavor sets well. Now switch off the flame. Your tomato-onion sambar is now ready.

Have it with your rice/dosa/idly..

Tips and variations:

• Add less tamarind juice to this sambar.
• If you want onion as whole saute it separately in little oil and add it after mashing the dal. 

Chicken Fry-Oil Less

Chicken cooked in less oil and in low flame will yields more taste but you have to spend more time than deep frying. But its okay ryt :)...Try to make small pieces to ensure even cooking.  I want to add it long time back yet it remained in my draft. I love this dish and yeah the recipe is from my MIL.

Preparation Time:10 minutes
Cooking Time:1 hour
Serves:3

Ingredients:

Chicken	1 kg
Oil	1/4 cup

To marinate:

Chilly Powder	5 tspoon
Turmeric Powder	1 tspoon
Coriander Powder	3 tspoon
Ginger-Garlic paste	1&1/2 tspoon
Garam masala powder	1&1/2 tspoon
Salt	to taste

Preparation:

(1) Wash and clean the chicken. Chop into small pieces. To this add the ingredients shown under "to marinate" heading. Mix well. Keep in refrigerator for about 30 minutes (You can fry it without marination too).

(2) Heat oil in a wide bottomed pan. Add less amount of oil say it should form only one thin layer at the bottom of the pan. Now add the marinated chicken pieces into it. Close the pan with a lid for about 15 minutes and allow to cook in medium heat.

(3) Open the lid. Now you can see chicken oozes its water and it will mix with oil. Check the below picture. Again allow it to cook for another 15 minutes. No need to close the pan with a lid.

(4) After 15 minutes it will become dry and only less amount of oil retains in vessel. Check the picture. The chicken will be cooked now. The next step is to roast it.

(5) In low to medium flame allow it cook for another 20 minutes. Here you have to keep an eye on it. Saute the pieces for every 2 to 3 minutes and take care not to burn the pieces. You can close the pan with a lid in between. After 15 to 20 minutes everything will become dry and chicken might have roasted well. Check the pictures to know the changes.

(6) Finally no more oil retains and color of chicken will become dark brown. Your chicken fry is ready.

Enjoy with your favorite dish...

Tips:

• Try to use wide pan. Add oil just enough to form a thin layer at the bottom.
• It is better to use boneless pieces so that it can be easily chopped into small pieces. I used chicken with bones as i prefer it.
• Keep the flame in low to medium.
• Addition of chilly powder depends on your tolerance level.

Channa Sundal/Chickpeas stir fry

Ofcourse a well known recipe. Sundal, Yeah the same we used to get at south indian beaches and also the main dish in navarathri..You can have this as an evening snack which is high in protein and easy to prepare.

Soaking Time:7 hrs 

Cooking Time:10 minutes

Serves:3

Ingredients:

Black Chick peas/Channa/Kadala	1 cup
Grated coconut	1 cup
Salt	to taste
Asafoetida Powder	1/4 tspoon

For tempering:

Oil	1 tbl spoon
Urad dal	1 tspoon
Dry red chilly	3
Mustard	1/2 tspoon
Curry leaves	1 sprig

Preparation:

(1) Soak chickpeas in water for about 7 hours or overnight. Cook in pressure cooker by adding water around the level of chickpeas. Also add needed salt. Cook for 4 whistles. Switch off the stove and let the pressure release. Drain water and keep it aside.

(2) Heat oil in a pan. Add urad dal. Once the color changes brownish add dry red chilly followed by mustard. Once it splutters add curry leaves. Now add cooked chickpeas into it with little drained water(say 1tbl spoon).

(3) Now add grated coconut to it and mix well. Sprinkle 1pinch of salt over it and mix well. Finally add asafoetida powder. Saute for around 5 minutes so that water will evaporates completely. Switch off the stove and close the pan with a lid to retain the flavor.

Enjoy…

The color variation of the sundal you can see is due to low light…Don't confuse :)

Tips and variation:

• If you want more spiciness add coconut by grinding it with two green chillies.

Vegetable Kurma

Another recipe from my MIL. Easy and healthy side dish for Chapati/Poori/Naan….

Ingredients:

Cauliflower	1/4 portion
Carrot	2(small)
Potato	1(small)
Beans(not used here)	10
Green peas(not used here)	1/4 cup
Big Onion	1(medium, chopped)
Tomato	1(medium, chopped)
Turmeric Powder	1/2 tspoon
Chilly Powder	3/4 tspoon
Coriander Powder	1/2 tspoon
Salt	to taste

For grinding:

Grated Coconut	1/2 cup
Green Chilly	3
Garlic	5 cloves
Ginger	1 inch piece
Turmeric Powder	1/2 tspoon
Water	as needed

For tempering:

Oil	2 tspoon
Mustard	1/2 tspoon
Dry red chilly	2
Curry leaves	1 sprig

Preparation:

(1) Chop carrot into round/semi circle shapes. Chop potato into small cube shapes. Break down cauliflower into bite sized florets. Chop beans into round shapes. Add green peas. I didn't used beans and green peas here. Try to make equal quantity with all veggies. Pressure cook for two whistles by adding water around the level of veggies. Once pressure is released switch off the stove and let the pressure release. Keep it aside.

(2) Mean while grind the ingredients shown under the table "for grinding" heading  and make a smooth paste. Keep it aside.

(3) Heat oil in a pan. Add chopped onion with little salt. Saute till it changes brownish. Now add chopped tomatoes and saute till it turn juicy(now add 1/4 cup of water and close the pan with a lid. This helps to cook the onion and tomato. You can skip this step too). Now add the ground paste into it and mix well.

(4) Add chilly powder, coriander powder, turmeric powder and salt. Mix well and make a salt test here. Now add the boiled veggies to it along with the water in it. Mix well. Add more water if you want.

(5) Now close the vessel with a lid and in low flame allow it to boil for some 10 minutes. You will get a semi gravy. Now in a pan temper(kaduvarukkal) with the ingredients shown under "for tempering" heading. Add it to the kurma and mix once. Close the vessel with a lid for 5 minutes before serving.

Have it with your Chappathi/Poori/Naan...

Tips and variations:

• Grinding few cashew nuts, cardamom, cinnamon and cloves along with coconut will enhance the taste.
• If you don't want to pressure cook veggies, boil it in water separately.
• Amount of green chilly and red chilly powder depends on your tolerance level. Adjust accordingly

Mysore Pak-Soft

Mysore pak is one of my favorite sweet. Here in US we can't get it from any bakery. Last month one of our friend brought this from India. That was amazing and i wish to taste it again. Got some tips from my sweet grandma, watched vahchef's video and finally prepared jangris and mysore pak. But i couldn't agree with the taste of jangri thats why not posting that recipe. Regarding mysore pak, it came out too good. I'm very much satisfied with the taste and texture. 

So you too can try. All you need is little bit concentration. 

Ingredients:

Besan flour/Kadalamavu	1 cup
Ghee(melted)	3/4 cup for mixing+1/4 for stirring

For Sugar Syrup:

Sugar	3/4 cup
Water	1/4 cup

Preparation:

(1) Heat a pan and add 1/2 tspoon of ghee. To this add besan flour and saute it. In medium heat stir for around 5 minutes so that its raw smell goes off and a nice flavor emanates.

(2) Sieve the roasted flour to make sure it is evenly powdered (If you found any small balls just break it with hand and sieve it).

(3) Now add 3/4 cup of ghee to it and mix well. You will get a liquid form of mixture here, which will be in pouring consistency. Keep it aside.

(4) Mean while grease a silver plate/cake pan with ghee and keep it aside. I used bread making pan. Keep it aside. In a non stick pan add sugar and water( level should be just to cover the sugar. Don't add too much of water).

(5) In low to medium flame allow it to boil. Stir well till sugar dissolves completely. Once it dissolves stop stirring. Let it boil and reach one-string consistency ie when you take a drop of sugar between your thumb and fore finger it will form a single string. For more details click here->Sugar Syrup Consistency.

(6) Once you got one-string consistency reduce the flame to low and pour the besan mixture into it. Stir continuously. Add little ghee to it (remaining 1/4 cup) . Mind to stir continuously. Initially it will stick to the pan. Add the remaining ghee little by little and stir. At one stage mixture will move to the sides of the pan and will not stick anymore to the bottom ( I couldn't take that final snap. Just like the final stage of ada pradhaman, but that not much thick). All this will be done within 5 to 7 minutes.

(7) Switch off the flame and pour it to the greased pan. It will settle smoothly. After 5 minutes (with little heat in it) cut it to your desired shape using pizza cutter/knife. I used knife. Allow to cool completely and take out the pieces. Enjooooyyyyy………..

Happy Diwali…..

Tips:

• Sugar syrup consistency is important. 
• Mixing besan and sugar syrup is also important. If you proceed further from the correct state mysore pak will turn hard and crispy. Always mix in low flame

Sugar Syrup Consistency

I like to share consistencies of sugar syrup with you all because this may be useful for those who are interested in making sweets. I'm not an expert but like to share my experience. I tried doing some sweets using sugar syrup without removing its impurities. So posting as it is….Those sweet recipes are coming soon :)

Ingredients:

Sugar	1 cup
Water	1/2 cup

Preparation:

(1) Take a steel vessel/ non stick pan and add sugar, water to it. You have to add water just enough to cover it. If you add more water you have to wait more to reach the desired consistency.

(2) After adding both allow it to heat and stir till sugar dissolves completely (if you are new to this always do it in low flame). Once sugar is completely dissolved stop stirring. Allow it to boil ( If you continue to stir after this stage the consistency may vary).

(3) Sugar will starts boiling.

(4) You can check the consistency using a spoon/wooden spatula. Dip it in the syrup and lift out. Allow to cool for 2 or 3 seconds to cool it. Touch it using your fore finger and now fore finger and thumb together. Gently pull the fingers apart. Check for the result(below). You have to check it frequently because in seconds the consistencies may vary.

Thin syrup:

This will be the first stage. If you press the syrup between your fingers you can feel just as touching the water. No sweets are done at this point.

Sticky syrup:

Here if you press your fingers and pull it apart you can feel the syrup as little bit sticky. Gulab jamun can be prepared at this stage.

Half thread consistency:

Here a single thread will form but when you pull apart, it will break forming half string. Jangri/Jilebi and even gulab jamun can be prepared at this stage. 

Single thread consistency:

Here a single thread will form and will not break when you pull apart your fingers gently. Mysore pak/Badushah can be prepared at this stage.

Two thread consistency:

Here two thread will form and will not break when you pull apart your fingers gently . Boondi ladoo can be prepared at this stage.

Three thread consistency:

Here three thread will form that do not break when you pull apart your fingers gently. Sugar crystallizes at this stage.

There are more details like soft ball/ hard ball consistencies. As i personally don't experience it, i don't wish to share. I ll update when i try.

Onion Tomato Chutney-Easy Recipe

Already i added Tomato Chutney in my blog. This recipe is almost same but more easy to do than the other. Ofcourse yummy too…...

Preparation Time: 3 minutes
Cooking Time: 8 minutes

Ingredients:

Big Onion	1(big)
Tomato	2(medium)
Red chilly powder	1 tspoon
Asafoetida powder	1/4 tspoon
Salt	to taste

For seasoning:

Oil	1 tbl spoon
Urad dal	1/2 tspoon
Mustard	1/2 tspoon
Curry leaves	1 sprig

Preparation:

(1) Chop onion and tomato into cubes. Grind it in a mixer without adding water and make a smooth paste. Swipe the side of mixer by adding less than 1/4 cup of water and pour it to the ground paste. Mix with needed salt. Keep it aside (don't add too much of water).

(2) Heat oil in a pan. Season( kaduvarukkal) with the ingredients shown under "for seasoning " heading. Pour the ground paste over it and allow to boil.

(3) Once it starts boiling add chilly powder. In low to medium heat allow it to boil so that the raw smell of chilly powder, onion and tomato goes off and added water will dries off. This may take more than 5 minutes.

(4) When the curry is almost done add asafoetida powder. Switch off the flame and close the vessel with a lid for 5 minutes before serving to retain its flavor. Your onion-tomato chutney is ready.

Enjoy it with your dosa/idly…

Tips:

• Adjust spiciness according to your taste.