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.