Wednesday, July 23, 2014

Bombay Chutney

                                     This is a very simple and tasty side dish for roti. You can prepare this in a

 large amount and use it when travelling for a long distance. Ok let me give you the procedure for it.


                           1. Besan Flour -  1/2up
                            2. Onion          - 1

                            3. Tomato        - 1

                             4. Green Chillies  - 2

                             5. Water            - 4 cups

                              6. Red Chilly powder  - 1/2 tsp

                              7. Turmeric powder     - 1/2 tsp

                              8. Salt                           - To Taste

                              9. Coriander leaves       - To garnish

          TO TAMPER:   

                             1. Oil    - 1 tbsp

                             2. Ginger and Garlic   - cut into small pieces

                             3. Channa Dal             - 1/2 tsp

                             4. Urad Dal                 - 1/2 tsp

                             5. Curry Leaves          - 2 sprigs

                             6. Mustard seeds         - 1/2 tsp

                       1. Mix besan in water till there is no lumps in it. Keep the mixture aside.

                       2. Cut the onion, tomato and green chillies to a very minute pieces.
                       3. Place a wok on the stove and switch it on.

                       4. Add the oil and add mustard seeds.
                       5. When the mustard seeds completes spluttering, add urad dal, channa dal and fry it till it becomes golden brown.

                       6. Next, add onion, green chillies along with ginger and garlic pieces. Fry it till onion becomes translucent.

                       7. Now, add tomato pieces along with salt and cook till it mashes properly.

                       8. Its time to add the besan mixture to the wok and mix it well with the contents already in it.

                       9. Cook in medium flame till the raw smell of the besan vanishes and the mixture thickens to some extent.

                      10. Remove the mixture from the flame and dress it up with coriander leaves and curry leaves.

                      11. Serve it hot with roti.


                       1. Chutney will thicken when it cools too, so don't thicken very much while cooking.

                       2. Adding tomato is not compulsory.

                       3. If the chutney thickens, then you can dilute with water and cook for 2 mins in slow flame.

Thursday, July 17, 2014

Simple Rasam

Hi Guys!!!!!!
                    Now, I am going to make you people expertise in cooking various rasam......

Let's begin with a simple rasam without using any rasam powder or toor dhal .


                        1. Tamarind      -  A Small ball
                        2. Tomato         - 1
                        3. Red Chilly    - 1
                        4. Green Chilly - 1
                        5. Asafoetida    - 1 small piece
                        6. Pepper Powder  - 2 -3 tsps.
                        7. Salt - To taste
                        8. Coriander leaves - a small quantity
                 TO TEMPER:
                        1. Cumin Seeds - 1 tsp
                        2. Curry Leaves - 1 sprig
                        3. Mustard seeds - 1 tsp
                        4. Gingelly Oil    - 1 tsp

                        First Step:
                                       Soak the tamarind in small amount of water for 10 minutes. Then smash tamarind and remove the extract. Then, add another cup of water to the juice and dilute it.
                        Second Step:
                                            Smash the tomato using your hand into the tamarind juice. The juice will be a mixture of tamarind and tomato.
                         Third Step:
                                          Switch on the stove and place the juice mixture utensil on it. Next, add asofoetida, red chilly and green chilly to the juice and allow it to boil.
                          Fourth Step:
                                            After boiling for 5 minutes, add pepper powder and salt. Boil it for another 2 minutes. Next, add Coriander leaves and remove the utensil from the stove.
                          Fifth Step:
                                          Place a ladle on the stove and add 1 tsp of gingelly oil to it. Wait till the oil gets hot. Then, add mustard seeds and allow it to split. Then, add cumin seeds and curry leaves and fry for another 1 second and stop the flame.
                          Sixth Step:
                                          Add the fried substances into the boiled contents. Hot piping Rasam is ready to serve with rice.