Fresh Coriander Chutney (Green Chutney, 2 minutes dish)

When I was a kid I used to hate this green chutney ( I still don't know why??? ) Even in hotel, where I love to eat than at home I won't touch the green chutney. But now its just the opposite. I love to pair it with our idli, dosa and even kara kuzhi paniyaram. This coriander chutney even makes a beautiful spread for sandwich.

Plus this is a very easy and quick chutney. Just dump everything in a mixer and grind to your desired consistency. That's it...

INGREDIENTS:
Coriander leaves - 1 cup (packed)
Coconut - 1/2 cup (scrapped)
Green Chilli - 2
Tamarind - 3/4"
Garlic - 2 cloves
Curry leaves - a few
Salt - to taste
Water - 1/4 cup ( or as required )
To Temper:
Oil - 1 1/2 tsp
Mustard - 1/2 tsp

METHOD:
1) Take the first 7 ingredients ( coriander leaves, coconut, green chilli, tamarind, garlic, curry leaves and salt ) in a mixer and grind them to a fine paste or desired consistency with little water.
2) In pan heat oil. Add mustard, after it splutters pour it in chutney and mix well.


Yummy corriander chutney is ready!!!!! You can pair it with any dish you like....

NOTES:
1) Tempering this chutney is optional.( mostly I prefer the fresh chutney without any tempering )
2) While using for sandwich, no need to temper it.
3) Add water according to your preference.

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Easy Channa gravy ( Channa Masala,Side dish for chapati and idli )

This gravy is a great combo for chapathi and idli. Whenever I go to my mom's place I make this gravy and it vanishes just like that. My son likes this gravy so much that he eats by himself. Do try this gravy and tell me how it turned out.
Seeing the ingredients don't panic, method is simple and the taste is awesome!!!!!

INGREDIENTS:
Channa -1/2 cup ( how to cook channa )
Oil -1 1/2 tsp
Fennel seeds - 3 to 4

Onion -2(medium sized)

Tomato -1(small)
Ginger garlic paste -1/2 tsp
Turmeric powder -1/4 tsp
Chilli powder - 1/2 tsp
Coriander powder -1/2 tsp
Cloves -1
Cinnamon - a small piece
Salt - to taste
Coriander leaves- for garnishing

To Grind:
Coconut -1/4 cup
Cashew - 6 to 7
Fennel seeds - 1/2 tsp

PROCEDURE:
Step 1:
Wash and soak channa overnight. Pressure cook with 1 1/2 cups water and little salt for 4 whistles and keep it ready. Don't throw away the cooked water, as this is the water we are going to use in the gravy. For step by step photos on how to cook channa refer my post here.
Step 2:
Grind the items under 'to grind' into a fine paste.
In a Kadai heat oil and add fennel seeds. Let it crackle then add onion. Fry until translucent, then add ginger garlic paste and fry for a minute.


Step 3:
Now add chopped tomato and saute until mushy. Next add turmeric powder ,chilli powder, coriander powder and saute for a minute. Switch off the flame, let it cool.


Step 4:
Now grind this to a fine paste. Add water and grind (I used drained water of channa). Take this grinded paste and coconut paste in a cooker and add clove, cinnamon, and salt.
Add water to get gravy consistency.
Pressure cook for 3 whistles.

Step 5:
After pressure releases add cooked channa and little water(if necessary)and let it simmer for another 5-7 minutes(so that channa gets into the gravy)

Garnish with coriander leaves.
Yummy channa gravy is ready to serve.

NOTES:
You can use the channa cooked water for grinding purposes and also for the gravy.
This is medium spicy. Adjust to your spice level.
While adding salt be careful as we add salt while cooking channa too.
Pressure cooking for 3 whistles is to get rid of any raw smell.

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How to cook white channa ( kondakadalai or chickpeas or garbanzo beans ) at home

Hi, this is my first post regarding cooking basics. I have seen many people buying frozen and canned channa (chickpeas), which eventually led me to do a posting on how to cook white channa at home. It is a very easy and a never fail method. I cook channa weekly once for my little one as he takes them to school for snacks. Now on to the recipe...

INGREDIENTS:
White channa (chickpeas) - 1/2 cup
Water - 1 1/2 cup (for soaking)
Salt - to taste

PROCEDURE:
1) Take channa in a bowl.
2) Wash channa in water.
3) Add 1 1/2 cup of water to the washed channa and leave for 6-8 hours. I soaked overnight.

4) Now transfer the channa along with water into the pressure cooker and add salt.(I use rock salt).
5) After 4 whistles switch off.
6) After pressure releases drain the water.Your channa is now perfectly cooked.(you can use the drained water for channa gravy).

NOTES:
1) Don't waste the channa cooked water, it can be used in channa gravy (will post soon) and also for cooking rasam.
2) Add little amount of salt while pressure cooking.
3) If you are preparing channa (chickpeas) for any sweets then you can skip the salt.

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Quick Potato Fry ( shallow fry method )

Potato and Lady's Finger are my all time favourite veggies with potato topping the list. I love to eat potato with sambar rice, curd rice and all the variety rice ( or just like that....) In fact when I eat potato with any rice, potato is my main dish while rice becomes just an accompaniment. I don't know if you all do this, but I used to and still am doing this. Whenever potato is the combo for any rice, I used to save some to eat lastly without any rice just to get the pure taste of it......You get the picture, I am madly in love with it!!!!!
Even now a days, when I visit my mom's place, she will surely make potato and lady's finger with sambar for me at least twice or thrice a week (mostly for me and a little for my little sister too......)

My mom makes two versions of potato fry. Both are awesome. This is one of them and it is so yummy, hot and spicy. Oh did I mention??? this is my SIL and niece favourite too... Being a potato fan like me, she used to enjoy it very much whenever she comes here for holidays and will be very happy if I gave the whole lot to her...
Well a long intro I think, but I couldn't resist after all its one of my favourite recipes.  Now straight on to the recipe...

INGREDIENTS:

Potato - 2
Chilli Powder - 1 1/2 tsp
Coriander Powder - 1 1/2 tsp
Salt - 1 tsp (or to taste)
Oil - 2 tbsp
Water - 1 1/2 to 2 tbsp + for boiling

METHOD:
1) In a vessel heat 3 to 4 cups of water. After it comes to a boil add the halved potatoes. Boil till they are cooked but still firm ( about 10 to 12 minutes ). Cool the potatoes and slice them.
2) Mix chilli powder, coriander powder and salt with water and make it as a loose paste ( not too runny ).
3) Apply the paste on both sides of potato and shallow fry them with 1 tbsp oil in low medium flame till golden brown. I did it in batches.
That's it...yummy, tasty and mouthwatering potato fry is ready.... very simple yet very delicious!!!!

Enjoy them with any rice you like and eat them as you wish....

NOTES:
1) This is slightly hot version as I like it this way. Reduce it if you wish.
2) Fry always in low medium flame till golden brown ( without burning ) to avoid raw masala flavour.
3) Don't overcook the potatoes as it will be difficult to make slices.

Cheers,
Sindhiya.S

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Easy instant tomato rasam (no tamarind)

Hi guys,this time I bought you a recipe,which is very easy to make and can be made in few minutes - tomato rasam. It is so tasty that you can drink as such like my father(he waits for all of us to have food, and then drinks the remaining rasam as such). The best combo with this rasam is coconut thuviayal. Our entire family like this combo and we cook extra rice for this rasam alone. Now on to the recipe...

INGREDIENTS:

Tomato - 1
Water - 2 cups ( 1 + 1 )
Coriander leaves - few
Salt - to taste

 To grind:

Black pepper - 1 1/2 tsp
Cumin seeds -  1 tsp
Garlic - 3 cloves
Curry leaves - 4

To season:

Oil - 1 tsp
Mustard - 1/4 tsp
Shallots - 2
Dry red chilli - 1
Hing - a pinch
Chilli powder - a pinch
Turmeric powder - a pinch

PROCEDURE:

Step 1:
Cube the tomatoes and add it to the cooker along with 1 cup of water. After 3 whistles switch it off.
Let it cool.
Now squeeze the tomatoes in the cooker and discard the skin.
To this add one more cup of water and set aside.

Step 2:

Take black pepper and cumin seeds in a mixer and just pulse it twice( we need a coarse texture)
Now add garlic and curry leaves to the mixer and just pulse once.

Step 3:
Heat oil in a kadai( use light weight Kadai) and season with mustard, shallots, curry leaves and dry red chilli. Add the grinded mixture to the Kadai, and fry for a minute.
Then add turmeric, chilli, hing.and sauté once.


step 4:
Now reduce the flame to low and add tomato pulp(prepared in step 1)
Now rotate the gas knob from low to high and switch it off. ( else rasam will turn bitter )
Add salt and coriander leaves.


Your yummy rasam is ready to serve.

NOTES:
1) Switch off immediately after tomato pulp is added.
2) This rasam will hold for 6 hours.


Cheers,
Jayanthi.

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