Vegeterian Sandwich

Todays receipe  is Vegeterian Sandwich

Ingredients:-
------------
2 Slices of Whole grain bread slices
Eggless mayonise - 1 tbsp
Tomato - 1
Avocado - 1
Lettuce - 1
Sea salt or kosher salt as per taste

Method:-
----------
1. Toast the bread in the toaster.
2. Apply generously mayo on one side of each bread.
3. Cut Tomatoes and sprinkle some salt on it and keep aside.
4. Take the avocado , deseed the avocado. Remove the skin. You only need half avocado.
Sprinkle salt on keep aside.
5. Now take a bread side. Place the tomatoes on the side where you applied the mayo.
Now put a lettuce leaf on it. Now place avacadoes which are seasoned with salt and place the other bread piece on it and serve.

Brown rice dosa

Todays receipe is dosa with brown rice.

Ingredients
-----------
Urad dal - 1 cup
Brown rice - 2 cups
Methi seeds - 1 tsp
salt - 1 tsp
Poha or Beaten flakes - 1/4 cup

Method:-
--------
1. Soak all the ingredients for 14 to 15 hours. and grind them into dosa dough. While grinding add salt to it and put it in a warm place overnight to ferment well.
2. Drizzle some oil on a pan. Take a laddle full of batter and drop on the tawa, spread it in circular motion as thin as possible.
3. Drizzle some oil on the edges, and let it cook on medium flame for few minutes, when you find the dosa edges are getting seperated , its time to roll on in to cylinder shape.

Note:-
------
How to check whether the brown rice is soaked well enough before grinding.
-> Before grinding , take a grain of soaked brown rice and try to break with your nail, if it breaks into 2 or more, its ready to grind else soak for few more hours.

Beerakaya Gutti Kura/ Beerakaya curry

Ingredients
-----------
Beerakaya - 2 medium size, skin removed
Onion - 1 medium size nicely chopped
Oil as required
Salt as per taste
Tamarind paste - 1 tsp

For Roasting
------------
Urad dal - 1 tbsp
Chana dal - 1 tbsp
Red chillies - 4 to 5

Coriander seeds - 1 tsp
Sesame seeds - 3 tbsp

Method:-
----------
1.Slit the vegetable into four sides perpendicularly. Check the below image.

2. Spray some oil in a pan and roast each item seperately mentioned under roasting. Cool them and grind these with tamarind, onion and salt. Dont add water.
3.Stuff the paste into these. Heat some oil in a pan. Add these to it and cook with the lid closed for 2 to 3 minutes under medium flame.
4.Remove the lid and turn the pieces so that it cooks evenly. Cook them for another 15 minutes until they are totally cooked.

Note:-
------

1. This is a good as it is. If there is any stuffing left, or you want to have the curry like a gravy, take an another pan, add some oil, add curry leaves, and once they are changing color, add the stuffing. Now add some water and let it cook until the oil oozes out.

2. Now switch of the flame and place above made beerakaya into the sauce and garnish with coriander leaves.

Spinach Pakora

"Action always generates inspiration. Inspiration seldom generates action."

Todays receipe is spinach pakora. Its make a good appetizer.

Ingredients
-----------

Spinach - 2 bunches (Nicely chopped)
Besan - 11/2 cup
Rice flour - 2 tbsp
Green chilli paste - as required
Salt as per taste
Turmeric power - 1 tsp
Cumin seeds
carom seeds - 1 tsp
water as required
Baking powder - 1 tsp
oil to deep fry

Method:- 
---------
1. Mix Spinach, Besan,salt, rice flour, baking powder, water, turmeric powder, carom seeds, green chilli paste and water together.
2. Heat Oil in a kadai. When its hot, make pakoras and deep fry under medium heat.
3. Once they are fried, place them on tissue paper to remove excess oil.

Note:- 
------
1. I used green chilli paste instead of red chilli powder. This would enhance the taste of pakora.

Brinjal Curry

“Truly great friends are hard to find, difficult to leave, and impossible to forget.”

Ingredients:-
------------
Brinjal - 250 gms (length wise thinly sliced )
Onions - 2 (chopped) + 1 (coarsely grind)
ginger-garlic paste - 1 tsp
Green chillies - 4 to 5 (make paste along with 2 strings of coriander leaves)
Methi leaves - 1/2 bunch
Turmeric powder - 1tsp
Cumin seeds - 1 tsp
Mustard seeds - 1 tsp
Urad dal - 1tsp
oil as required
Salt as per taste
Coriander powder - 1 tsp
Garam masala - 1 tsp

Method:-
----------
1. Heat oil in a pan. Add cumin seeds, Mustard seeds, urad dal. Once they are turning brown add coarsely ground onions, let them fry nicely for 2 minutes. Now add chopped onions and fy them for 3to 4 minutes.
2. Add ginger-garlic paste, turmeric powder,Methi leaves, garam masala and coriander powder.
3. Fry them nicely for 5 minutes on a low to medium flame. Now add brinjal and cook them for 12 to 15 minutes on medium flame with lid closed and stirring in between so that they wont stick and burn.
4. Once they are almost cooked , add salt and green chilli paste. Now cook uncovered for 8 to 10 minutes on low flame.
5.Serve hot with rice.

Note:-
-------
1. Dont stir many times .It will become too mushy.

Mirapakaya Bajji / Mirapakaya Bonda/Andhra mirchi bajji

"We cannot hold a torch to light another's path without brightening our own."

Ingredients:-
Chillies - 5 to 6
Besan or Gram flour - 1 cup
Rice flour - 2 tbsp
Ajwain - 1 tsp
Baking soda - 1 tsp(optional)
Turmeric powder - 1 tsp
red chilli powder - 1 tsp
Salt as required
water as required
Oil


For stuffing:-
Ground nuts - 2 tbsp
Sesame seeds - 2 tbsp
Tamarind paste - 2 tsp
salt
Method:-
1. First nicely roast ground nuts and sesame seeds without oil seperately. Grind into fine powder and add tamarind paste and salt. Keep this aside.

2. Take a bowl to make batter. Add besan, rice flour, red chilli powder, salt, ajwain,turmeric powder, baking soda. Combine well and pour water until you get consistency. It is not be too thick or too watery.

3.Meanwhile, you remove the seeds from the chillies. Boil them for 5 minutes. Now you stuff the above made stuffing.

4.Heat a kadai with oil. When it is medium hot, dip the stuffed chilli in the batter and dep fry until they are golden brown.

Note:-
1. I have not used baking soda instead i used hot oil. I poured hot oil in the flour batter and followed step 2.
2.If you dont like the chillies too hot, You can make the stuffing in the morning and in the evening you can fry them.

Tomato Dal / Tomato Pappu

" Develop the winning edge; small differences in your performance can lead to large differences in your results."

Ingredients:-


Tomato - 2 (Medium-size)
Tuvar dal - 1 cup
Ginger-garlic paste - 1/2 tsp
Salt as per taste
Red-chilli powder (as required)
Green-chilles - 5 to 6
Turmeric powder - 1/2 tsp
Tamarind paste - 1/2 tsp
Water - 1 cup

For Seasoning/tempering:-
Oil
Cumin seeds
Mustard seeds
Urad dal
Curry leaves


Method:-
1. Clean the dal. Add tomatoes, ginger-garlic paste, cumin seeds, water,green-chilles and turmeric powder.Pressure cook the dal for 3 to 4 whistels or until the dal is cooked.
2. Once it is cooked, add tamarind paste, salt and red chilli powder according to your taste buds.
3. Now take a small pan for tempering. Add some oil, add all the ingredients under tempering. Once they are turning brown , add to the above dal.
4. Now cook the dal for 2 to 3 minutes on a medium heat. Serve with roti or rice of ur choice.

Note:-
1. Some people like the tempering with ghee.
2. You can avoid the tamarind paste, if the tomatoes are too tangy.

Palakura Pappu

"Success is never final and failure never fatal. It's courage that counts."

Todays receipe is Palakura Pappu or Spinach dal.

Ingredients
~~~~~~~
Spinach - 1 cup(Nicely cleaned and chopped)
Toor dal -2 cups (washed)
Ginger-garlic paste - 1/2 tsp
Salt as per taste
Red chilli powder as required
Tamarind paste - 1 tbsp
Turmeric powder - 1/2tsp
Cumin seeds - 1 tsp
Water - 2 cups
Green chillies - 2 to 3
Oil

For Tempering or Seasoning
~~~~~~~~~~~~~~~~~~~
Cumin seeds
Mustard seeds
Red chillies

Method:-
---------
1.  Take a Pressure cooker, add dal, spinach, green chillies, ginger-garlic paste, turmeric powder and cumin seeds. To this add water and pressure cook until 3 whistles. 
2. Heat some oil in a pan. When it is hot add all the ingredients mentioned under tempering.
3.Add this to the cooked dal. Now add salt and check the spices if required add red chilli powder. Add tamarind paste and cook on medium flame for 5 to 7 minutes. Cook until it gets desired consistency of your choice.
4. Serve hot with rice or chapati of your choice.

RASAM

"You block your dream when you allow your fear to grow bigger than your faith" 

Ingredients

-----------

Tomatoes - 2 (nicely riped Medium size which is boiled and mashed)

Onions - 1 medium

Curry leaves - 5 to 6

Turmeric powder - 1/2 tsp

Tamarind paste - 1 tsp

Red-chilli powder as required

Coriander leaves -2 tsp

Salt as required

Pepper powder - 1 tsp

Crushed garlic - 3

Oil

For Seasoning/Tempering

--------------------------

Cumin seeds - 1 tsp

Mustard seeds - 1 tsp

Red Chillies - 3 to 4

Method:-

---------

1. Take a pan. Add some oil, when it is hot add cumin seeds, mustard seeds, red chilies and curry leaves. 

2. Now add chopped onions and coriander leaves. Once they are turning golden yellow colour add garlic. Fry nicely for 2 to 3 minutes.

3. Now add turmeric powder. Now add tomatoes and  tamarind paste and let them cook for 3 to 4 minutes. Add little amount of water . 

4. Now add salt, pepper powder and red-chilli powder as required. Let it cook for 3 to 4 minutes on medium heat. 

5. If required make the adjustments.  When you get nice aroma, remove from flame. Serve it rice and papad.

Note:-

1.If you dont like the tangyness, you can add a little amount of Jaggery.

2.You can also add rasam powder, if you like. But this version is without rasam powder still it tastes good. 

Aloo Kurma

"Every person, all the events of your life are there because you have drawn them there. What you choose to do with them is up to you." 

Ingredients

-----------

Potatoes (Medium)- 3 to 4

Tomatoes - 2 (Medium)

Onions - 1 medium

Green chillies - 5 to 6

Curry leaves - 5 to 6

Ginger-garlic paste - 1 tbsp

Curd sour - 1/2 cup

Turmeric powder - 1/2 tsp

Red-chilli powder as required

Coriander leaves to garnish

Salt as required

Oil

For Seasoning/Tempering

--------------------------

Cumin seeds - 1 tsp

Mustard seeds - 1 tsp

Method:-

---------

1. Take a pan. Add some oil, when it is hot add cumin seeds, mustard seeds and curry leaves. 

2. Now add chopped onions. Once they are turning golden yellow colour add ginger-garlic paste. Fry nicely for 2 to 3 minutes.

3. Now add turmeric powder, green chillies and mix nicely. Add chopped potates. Fry nicely for 2 to 3 minutes. 

4. Now add tomatoes. and let them cook for 3 to 4 minutes. Add little amount of water and cook until they are 3/4th cooked. 

5. Now add salt and red-chilli powder as required. Add the sour curd to it. If necessary add little water, so that it wont give a thick consistency. Let the curry cook for 3 to 4 minutes on medium heat. 

6. Check the spice and salt consisteny. If required make the adjustments. Add coriander powder. When you find oil at the edges, garnish with coriander leaves and serve with rice or roti of your choice. 

Note:-

If there is no sour curd at home, Then add the regular curd to which add some lemon juice for that extra sourness. 

Tomato and moong dal curry

"Destiny is not a matter of chance, it is a matter of choice; it is not a thing to be waited for, it is a thing to be achieved." 


Todays receipe is a simple dish which we often make as a curry when we have chapati or roti.

Ingredients
-----------
Moong dal - 1 cup
Tomatoes - 2 (Medium)
Green chillies - 5 to 6
Curry leaves - 5 to 6
Ginger-garlic paste - 1 tbsp
Red-chilli powder(optional)
Salt as required
Oil

For Seasoning/Tempering
--------------------------
Cumin seeds - 1 tsp
Mustard seeds - 1 tsp
Red chillies - 5 to 6

Method:-
---------
1. Wash the moong dal and keep it aside.
2. Heat oil in a pan. All the ingredients mentioned under seasoning one- by one. When they are truning golden brown, add ginger-garlic paste, curry leaves and green chilles. Fry them nicely under medium flame for 2 to 3 minutes.
3. Now add moong dal. Fry the moong dal under low flame until it is golden brown. Now add tomatoes and close the lid. Cook for 2 to 3 minutes.
4. Mix nicely and add water as needed. Close the lid and cook the dal until it is nicely cooked and there is no water left. Now add the salt and check the spices.

5. Garnish with coriander leaves.

Goruchikkudu curry

In order to succeed you must fail, so that you know what not to do the next time. 


Todays receipe is goruchikkudu curry.

Ingredients
Goruchikkudu - 500 gms
Onion - 1 (medium nicely chopped)
green chillies - 5 to 6 (cut long)
Curry leaves - 4 to 5
Salt to taste
Red chilli as per required
Ginger-garlic paste - 1 tbsp
Coriander powder - 1 tsp
Garam masala powder - 1 tsp
Oil
Water as required.


For seasoning/tempering

Cumin seeds - 1 tsp
Mustard seeds - 1 tsp
Urad dal - 1 tsp
Turmeric powder - 1 tsp
Asafoetida/ Hing - 1/4 tsp (optional)

Method
1. Wash the goruchikkudu and chop them.
2. Heat some oil in a pan and add all the ingredients mentioned under the seasoning. When they start to change the color. Add onions.
3.When they start to change the color to golden brown, add ginger-garlic paste, curry leaves, green chillies.
Fry them nicely for 2 to 3 minutes.
4. Now add goruchikkudu, coriander powder and mix them well. Close the lid and Cook for 4 to 5 minutes under medium flame.
5. Now add water to the above around 2 cups and cook until it is cooked. Add salt and red chilli powder(if required).
6. Close the lid and cook for 2 to 3 minutes.If any water still remains, cook until there is no water.
7.Serve hot with rice or roti.

Note:-
1. Its upto you to add green chillies or not. I have mentioned to cut the green chillies long. Its because when you cook since both of them i mean to say the vegetable and chillies resemble same color, while eating you may have a chance to bite the green chillies. Instead you can use red chillies.
2. You can also cook the goruchikkudu in the microwave until it is 3/4 cooked. The procedure is the same except you have to eliminate the addition of water again.
3. There are several versions to prepare this curry. This is one of the version. I will try to blog other versions too.

Dosakaya Pappu/yellow cucumber dal/

Love has nothing to do with what you are expecting to get — only what you are expecting to give — which is everything. What you will receive in return varies. But it really has no connection with what you give. You give because you love and cannot help giving.

Todays receipe is yellow cucumber dal or dosakaya pappu.

Ingredients
-----------
Dosakaya - 1 small to medium size(Skin should be peeled and chopped in to small pieces)
Green chillies - 5 to 6 (Adjust according to your spice)
Turmeric powder - 1/2 tsp
Ginger-garlic paste - 1/2 tsp
Toor dal - 1/2 cup
Tamarind paste - 1/2 tsp
Salt as per taste
Red chilli powder (optional)
Oil

For Seasoning/tempering
-------------------------
Cumin seeds - 1 tsp
Mustard seeds - 1 tsp
Garlic - nicely chooped
Red chillies - 2 to 3
Turmeric powder - 1/2 tsp
Curry leaves - 4 to 5

Method:-
---------
1. Take a pressure pan and wash the toor dal.To this dal add green chillies, cumin seeds, turmeric powder and ginger-garlic paste.Take a bowl and put the nicely chopped dosakaya pieces in it. Place the bowl in the center. As shown in below picture.

2.Pressure cook the dal for 3 to 4 whistles. Cook and remove the lid.
3. Mash the dal nicely. To this add salt and if required add red chilli powder. Add Tamarind paste and mix well.
4.Now Take a kadai. Add some oil. when it is hot, add cumin seeds, mustard seeds. When they start to crackle add garlic, red-chillies and curry leaves.
5. When they start to change color, add the cooked yellow cucumber/ dosakaya and fry nicely for a minute.
Now add the mash dal.
6. Boil it for a minute. Serve with roti or rice of your choice.

Note:-
1. After peeling the skin of the dosakaya, and before adding to the dal check the dosakaya pieces. When you bite, if it is sour / sweet/ tasteless its ok to add. If it is bitter it is better to avoid otherwise whole dal would taste bitter.

2. You can add tomatoes, or onions . Its upto you. No rules. In the above dal there are no tomatoes and onions.

Chekkalu or Pappu Chekkalu or Karam billalu

"Do not follow where the path may lead. Go instead where there is no path and leave a trail". Harold R. McAlindon


Todays receipe is Chekkalu.  It is simple yet delicious. Its a nice tea-time snack.

Ingredients

Rice flour - 500 gms

Bengal gram - 2 tbsps (soaked for an hour)

Carom seeds - 2 tbsp 

Sesame seeds - 2 tbsps

Salt as per taste

Red chilli powder as per taste

Turmeric powder -1 tsp

Peanuts - 3 tsps(nicely roasted and chopped)

Water as required

Curry leaves - 2 strings (roughly crushed)

Oil for deep frying

Method 

1. Take a bowl add the rice flour. Add bengal gram, carom seeds, sesame seeds, salt, red chili powder, turmeric powder, peanuts and curry leaves. 

2. Boil some water and add to the above content slowly and make a dough. 

3. Rest the dough for half an hour. Place a damp cloth on the  dough so that it wont get dry. 

4. Heat the oil. Before its hot mean while make chekkalu on a plastic sheet each of 4 inch diameter and deep fry them.

Note

1. We use hot water for making a dough. This makes the chekkalu to puff a little. 

2. Before making the whole batch, make 2 or 3. Let them cool and check whether the salt and red chilli powder ratio proportions.  if necessary you can add. 

3.You can also prepare using besan or gram flour. You can add rice flour and besan in 1:1 ratio.

4.Always maintain the flame in medium so that you can have uniform color to all the chekkalu. 

Sambhar/Pappu charu

"Instead of giving myself reasons why I can't, I give myself reasons why I can." 

Ingredients


Toor dal - 3/4 cup (cooked and mashed)
Tamarind - Lemon size (medium)
Onions - 1 medium size (nicely chopped)
Green Chillies - 5 to 6 (adjust according to hotness)
Vegetables - Radish, Tomatoes , Drum stick (anything of your choice which is nicely chopped)
Ginger-garlic paste - 1 tsp
Coriander powder -  1 tsp
Cumin powder - 1 tsp
Jaggery - 1tsp (optional)
Sat as per taste
Red Chilli powder as per taste
Oil as required
Coriander leaves to garnish

For Seasoning/Tempering
Cumin seeds - 1 tsp
Mustard seeds - 1 tsp
Red chilli - 3 to 4
Curry leaves - 2 strings


Method
1. Take a pressure pan. Add some oil, when it hot add cumin seeds, mustard seeds, red chillies. Once they are turning golden brown, add ginger-garlic paste and fry for 2 minutes on medium flame.
2. Now add Onions and fry for 2 minutes. Now add the chopped vegetables.Cook the vegetable with the closed lid for 4 to 5 minutes. In between try to mix them so they wont stick to the pan or dont get burn.
3. Add the coriander powder, cumin powder and mix them well. Add curry leaves and cook for a minute.
4. Meanwhile extract the pulp from tamarind. Dilute it. and add the mixture to the cooked dal and mix well.
5. Add the above made dal and tamarind solution to the pan in which the vegetables are cooking. Close the lid and pressure cook for 3 to 4 whistles. Turn off the heat and cool.
6. If you find the vegetables are nicely cooked, add salt and red chilli powder according to one's taste. If you like you can add jaggery.
7. Boil it for a minute and garnish with coriander leaves. Serve it with rice and curry of your choice.

Note:-
I have mentioned to add dal and tamarind mixture separately in the vessel. This is to check the tangyness of tamarind and see whether the dal and tamarind solutions are mixed in right proportions. Some people like tangyness some doesnt. It is upto them to decide before the sambhar is done.
Every one have their own versions of making sambhar. It is one of my version to prepare sambhar.

French Beans curry

If you don't get everything you want, think of the things you don't get that you don't want.  ~Oscar Wilde


Todays receipe is a simple one. It is French beans curry.

Ingredients

French beans - 500 gms ( nicely chopped and washed)
Onions - 1 medium
Salt as per taste
Ginger and garlic paste - 1 tsp
Red chilli powder as per taste
Coriander powder - 1 tsp
Cumin powder - 1 tsp
Garam masala powder - 1 tsp
Coriander leaves to garnish
Coconut powder - 1 tbsp
Water as required.
Oil as required

For Seasoning/Tadka

Cumin seeds
Mustard seeds
Urad dal

Method

1. Take a pressure pan. Add a tbsp of oil. Now add all the ingredients under tempering.
2. When they start to turn golden brown, now add ginger-garlic paste. Fry nicely for 2 min. Now add finely chopped onions. Fry them until they are golden brown.
3. Now add french beans. Fry them for 2 minutes. Now add coriander powder, cumin powder, garam masala. Mix them well and add some water. Close the lid and pressure cook for 2 to 3 whistles.
4. Turn off the heat and cool. Remove the lid and if you see any water, cook till the water is evaporated.
5. Now add salt and red chilli powder. Cook for 2 minutes and add coconut powder. Mix it well. Turn off the  heat and garnish with coriander leaves.

Note:-
I always feel better cooking food in pressure cooker. Pressure cooker cooking is time saving, less oil consumption and easy cooking.

Tomato Pickle

"Anywhere is paradise; it's up to you. "

Todays receipe is something i learned from my friends mom. It is called ava pettina tomato chutney. It is so delicious that i cant wait to blog it.

Ingredients


Tomatoes - 2
Garlic - 1 (crushed nicely into fine pieces)
Mustard powder - 1 tbsp
Red chilli powder as required
Salt to taste
Oil for tempering
Coriander leaves to garnish

For Seasoning/Tempering


Cumin seeds  - 1 tsp
Mustard seeds - 1 tsp
Urad dal - 1 tsp
Bengal gram - 1 tsp

Method


1. Crush the tomatoes using hand into fine pieces. Consider nice red tomatoes which will be easy to smash.
2. Add Mustard powder, garlic, red chilli powder and salt according to your taste.
3. Heat the oil in a small kadai. Once it is hot, add all the ingredients listed under tempering. Add this tempering to the above made tomato mixture.
4. Garnish with Coriander leaves.

Note:- This pickle stays fresh for a week.

IDLI UPMA

“Success means having the courage, the determination, and the will to become the person you believe you were meant to be”.

Todays receipe is Idli upma which I prepared from left-over idlis. If you are bored to eat the idlis try it in this way...

Ingredients


Idlis - 6 to 7 ( nicely crumbled)
Onion - small size ( nicely chopped)
Green chillies - 4 to 5
red chillies - 2
Salt to taste
Oil as required
Curry leaves -  5 to 6

For Tempering/Seasoning


Cumin seeds -1 tsp
Mustard seeds - t tsp
Urad dal - 1 tsp
Bengal gram - 1 tsp
Turmeric powder - 1 tsp

Method


1. Put some oil in a kadai . Once it is hot, add all the ingredients mentioned under tempering.
2. Once they are golden brown, add onions, green chillies, red chillies, and curry leaves. Roast them nicely.
3. Now add salt. Add the crumbled idlies, and mix it well.
4. Cook for 2 to 3 minutes and serve. Thats it.

Zucchini chutney

"Arguing with a fool proves there are two"- 
Doris M. Smith

Todays receipe is a zucchini chutney. I prepared zucchini chutney as an alternation for a peanut chutney. I prepared as a side for vada and dosa. Zucchini is source of vitamin A and potassium. I prepared curry using zucchini but this time i thought to prepare like a cucumber chutney.

Ingredients


 Zucchini - 2 ( chop into fine pieces)
Peanuts - 2 tbsps ( nicely roasted)
Oil as required
Tamarind paste - 1 tsp
Salt as required

Red chilli powder


Garlic - 2 (crushed)
Red chillies - 4
Urad dal - 2 tbsp
Bengal gram - 2 tbsp
Cumin seeds - 1 tsp
Curry leaves - 4 to 5

Method


1. Take a pan and nicely roast all the ingredients listed under Red chilli powder. Once it is done, cool them and grind into fine powder.
2. Take another pan add some oil and fry the zucchini until they are golden brown.
3. Grind zucchini along with salt, red chilli powder( above made), tamarind paste, ground nuts. Grind them until you get the chutney consistency. If you feel like to add water, add it when required.
4. Adjust the salt and chilli according to your taste and serve it with dosa or vada of your choice.

Tomato curry

Nobody cares if you can't dance well. Just get up and dance. Great dancers are not great because of their technique, they are great because of their passion. - Martha Graham


Yesterday I have prepared the tomato curry. It was smelling so good.. I thought to blog the curry but could not do that as i thought i will taste it and then i will blog the curry... so in the morning the first thing i have done is blogging the curry. It is a simple curry which we make quite a many times at home... my version is pressure cooker version..

Ingredients

Tomatoes - 4 (medium sized nicely chopped)

Onions  - 2  (nicely chopped)

Green chillies - 4

Green Peas - 2 tbsp

Methi leaves - 1/4 cup

Coriander leaves - 1/2 cup

Curry leaves - a string

Turmeric powder - 1/4 tsp

Cumin seeds - 1 tsp

Salt as per taste

Red chilli powder - as per taste

Ginger - garlic paste - 1 tsp

Garam masala powder - 1 tsp

Cumin powder - 1 tsp

Coriander powder - 1 tsp

Water - 1 1/2 cup

Coriander powder (Roast) - 1 tsp

Oil - 1 tbsp 

Method 

1. Heat the oil in the pressure cooker . When hot add the cumin seeds. Once the cumin seeds are getting fried, add the onions. Once they are slightly changing colour, add ginger-garlic paste.

2. After roasting for 2-3 minutes on a medium heat , add green chillies, curry leaves, methi leaves, coriander leaves, cumin powder, garam masala powder,coriander powder.

3. Cook with the lid close and in between mixing for about 3-4 minutes. Now add the tomatoes. Let the tomatoes nicely cook.Add the salt and red chilli powder. 

4. Once the tomatoes are nicely cooked, add water and keep the whistle and pressure cook until 3 to 4 whisteles. 

5. Once cool, remove the lid and check the consistency of salt and pepper and adjust according to ones taste buds. Now add the green peas and cook until they are cooked. 

6. If you want the curry to have like a liquid consistency. You can let it be as it is. Other wise cook under medium flame until it thickens.