Tomato Chutney is the one of the easiest item to make on busy/lazy days. The touch of cilantro leaves gives heavenly taste to the Tomato chutney. I did not remember where exactly I grab this recipe, perhaps from Vah reh vah's. Anyway, lets jump on the preparations....

  Ingredients:
 4 ripened Tomatoes
 1 Cilantro leaves bunch
 1 ts of Sesame seeds 
 1 ts of Split Bengal Gram
 1/2 ts of Cumin seeds
 1/2 ts of Mustard seeds
 6-7 Red chillies (up to your taste)
 4 Curry leaves
 A pinch of Asafoedita
 Oil for Seasoning
 Salt as per taste

Preparation:

•  Take tomatoes and clean with salted water.
•  Cut the tomatoes into cubes, place them in micro-ware safe bowl and micro-ware it for 10-15 mints until tomato pieces are soft and mushy. Then take out of the micro ware and cool it out side.
• Mean while, heat up the pan with oil and add split bengal gram, cumin and mustard seeds, after that sesame seeds followed by split red chillies, curry leaves and Asafoetida. Saute them for 1-2 mint and shift to a blender along with cooked tomatoes.
• Blend everything to a smooth paste and transfer this to a serving bowl. Then add salt to the taste.
•  Now mix with clean, chopped Cilantro leaves.

Tomato chutney goes well with rice as well as with idlies/dosas.

Tip: For cleaning Cilantro leaves,  first chop them into small pieces and put them in a water filled bowl for 10 mints. The bud or impurities would settle down in the bowl and the cleaned chopped leaves float on the top.

   It has been very long time since I've updated my blog. Some times this blog would be a forgotten child, but I've determined to continue this blog no matter what.

     Today's recipe is Senagala Fry. I had prepared this Black chick peas fry as one of the Prashadams on festival of Lakshmi Vratham. Though it was my first time to celebrate Lakshmi pooja, everything went so well and by the end of the day I offered Thambulam and Prashadam to Five of my friends. That was the most overwhelming and intriguing Festival I've ever involved so far.

   Let's hop on to the preparation of the Senagala Fry. It can be eaten on daily basis or can make sprouts out of it and be eaten. Whatever form it may be, its a very healthy food.

Ingradients:
  Senagalu/Black Chick Peas - 1 cup (Has to be soaked over night. Even after soaking If it is hard, microware it for 15 mints until Peas become soft)
Salt - to your taste
oil     - 1 TeaSpoon
For Seasoning:
Split Gram Seeds - 1/4 TS
Cumin Seeds - 1/4 TS
Mustered Seeds  - 1/4 TS
Red Chills/Dried - 2
Curry Leaves  - 5-6
Asafoetida/Hing - a pinch

Method:
 1. Heat oil on pan and once the oil is heated up drop all the seasoning ingredients in the above mentioned row. Fry them all for 2 mints.
2. Now put soaked Black chick peas/Senagalu and mix well with seasoning and fry it for 6-7 mints.
3. Finally add salt and then Its ready to serve.

I love oven baked fish. Few days back I made this fish and it was really good.

 Ingredients:

  Bass fish - 1 whole

  Garlic     -  10 cloves ( I like to put more garlic, you can use half off them)
  Turmeric - 1 tsp
  Green Chillies - 2, chopped
   Salt     - to the taste
   lemon juice - 1 tbsp
   Dil leaves   - a little
   Coriander leaves - 1 bunch
   Coriender powder - 1 tsp
    Onion - 1, sliced
    Capsicum - 1, sliced
    Oil   - 2 tsp

Preparation:
    1. Blend garlic, dil and coriender leaves
    2.  Except Onion and Bell pepper, mix all the ingredients in a cup and apply on to the bass fish, inside and outside
    3. Preheat the oven 450F in Broil mode
    4. Take oven pan, put sliced onions and bell pepper, and on the top place the masala stuffed fish
    5. Sit it in oven for 25 mints
    6. Turn the fish other side and broil it for 10 more mints and the fish is ready :) :) !!!

    You can add any vegetable of you like and it goes good with hot rice or bread.
    
 

 Today I came up with a refreshing and healthy break fast, i.e., oats idli !!! :)..Claps please..
Anyways welcome to the blog for learning tasty, variety breakfast.

     I love eating idlies with spicy peanut chutney. If I get a chance, I would have eaten everyday. But because of my diet I cut down idli to weekly once. However, I've been looking every where for less carbo hydraded  idli and finally I stumble upon a wonderful cooking site here. She made a effortless instant idli, which inspired me to do the same but with little variation.

    Here I'm not explaining how I make it, since it is evident that you've already peeked at her recipe :) (at least I assume). I did not use any wheat bran in it, nonetheless idlies came out so well.

    When I look at the cooking recipes, I was wondering when I'll reach that level. I never really cooked in my whole life until my marriage. In this one year I've improved a lot and hope one day my mother would appreciate my cooking :)

How do you start your day? What kind of breakfast do you prefer? Oh.. I can hear some of you are saying no breakfast in the morning. Believe me guys, I did not have my breakfast for couple of years, used to take brunch though. Over the years that made me sick in many ways, less concentration, less active and put on some weight. But once I started taking my breakfast regularly, all those symptoms got disappeared. So what I am saying is, take breakfast for the exuberant health and I am the live example.

    Now I'll talk about one of the best breakfast foods ever, Raagi malt. Very simple to prepare,

    Raagi flour - 1 cup
            water -  2 cups (depends on the consistency)
         jaggery - 2 tea spoons
           milk   - 1/2 cup

   Heat up the water to boil and add raagi flour to it slowly. Keep stirring it, to avoid lumps in the malt. Remember that, it has to cook well, otherwise it tastes like a flour. If you need, add little more water and make porridge.

    Now take two scoops of porridge, add milk, and jaggery to it.  Then it's ready to drink. If you like, put on some shredded almonds to the malt.

Yesterday I prepared Bajri rotis with eggplant bartha, and Chaas. Such an exuberant combination for a nice dinner.
   Bajri dough making is similar to any other roti dough, but the flat bread preparation is little difficult than the later one.  Since it was my first time to make Bajri rotis, it took me very long time to prepare. 

  Conversly,  Chaas is very simple to make.
  You need,
Yoghurt          = 2 scoops
Water              = 1 cup (depends on what consistency you want)
cumin powder = 1/4 tea spoon
                salt  =  up to the taste
green chilli and garlic paste = very little

 Blend above all ingredients together and add coriander leaves at the end.
 For eggplant bartha look at my previous posts.

    These rotis go really well with eggplant bartha and Chaas. Try this combination when you get a chance..

  Today I made a killing at my Kitchen :).   We were so busy today, we went to Home depot and Lowe's to get some colorful plants to our patio, eventually end up with no lunch. When we were getting back home, we bought a fresh jack fruit and it took 2 hours to cut the fruit, and the pottu apart. Such a tedious process... thanks to the Hubby for cutting it out!

    I usually make all pappu recipes in a similar style. I put toor dal, dosakaya pieces, water, ginger, salt, turmeric in a pressure cooker and cook it for 1 hour in a slow flame until all the ingredients are smashed. And then seasoning with curry leaves, red chillies, mustered seeds and a bit of hing.

  

   And the Shrimp fry, I took recipe from VahRehVah's. I made this fry before also, both the times it came out really good. Yammy!!

        Finally, Panasapottu koora  is from GayatriVantillu. The perfect blend of panasapottu, mustered seed powder and tamarind gave fantastic taste to the curry. Thanks to Gayatri Garu :)!