Tomato and Onion Chutney

 Tomato and Onion chutney is a creamier texture chutney which is super easy to make. This chutney is a combination of two vegetables i.e Tomato and Onion and goes well with every kind of  breakfast like Idli, Dosa, Uppma, Vada etc. At the end you can do tempering just to make it more flavorsome but it taste good without tempering too.

Ingredients:

1 Large Tomato
1 Large Onion
1/4 tsp Mustard seed
1/4 tsp Urad dal
1/4 tsp Turmeric powder
1/2 tsp Red chilli powder
2-3 Green chillies
few Curry leaves
Salt to taste
Coconut oil ( Any Oil )

Method:

• In a pan heat some Oil, add mustard seeds when it starts crackling, add urad dal and curry leaves .
• Then add green chillies, roughly chopped Onions. Saute till onion turns translucent.
• Then add roughly chopped Tomato and saute till it becomes little mushy.
• Add turmeric powder, red chilli powder and salt. Mix everything for 1-2 second and switch off the flame.
• Let the mixture cool down. Once it cools down, grind it and do not add water.
• Check the taste and add more salt if required.
• Pour the chutney into a serving bowl.
• At this point you can temper the chutney by adding 1 tblsp oil in a pan then add mustard seed, dry red chilli and curry leaves. I have skipped as it taste good without tempering too.
• Serve with Idli, Dosa, Upma, Vada or even can spread on Sandwich.

Pictorial:

In a pan heat some Oil, add mustard seeds when it starts crackling, add urad dal and curry leaves .

Then add green chillies, roughly chopped Onions. Saute till onion turns translucent.

Then add roughly chopped Tomato and saute till it becomes little mushy. Add turmeric powder, red chilli powder and salt. Mix everything for 1-2 second and switch off the flame.

Let the mixture cool down. Once it cools down, grind it and donot add water. Check the taste and add more salt if required.

Pour the chutney into a serving bowl. Serve with Idli, Dosa, Upma, Vada or even can spread on Sandwich.

Maggie Masala Noodles recipe / Easy Meal with Maggi

" Maggi" it doesn't need any introduction, perhaps one of the most popular and widely accepted noodles. It's a great companion of bachelors and people staying away from family and it has also become a street food in India. Super easy. I like to have my maggi on soupy side, you can add little less water. Can add pretty much any vegetables of your choice.

Ingredients:

2 Packet of Maggi Noodles
1/2 cup sliced Onion
1/2 cup sliced Bell Pepper
1/2 Tomato
1/4 tsp Red chilli powder
1/4 tsp Garam masala
A pinch of turmeric
3 cups of Water
Oil
Cheese ( optional)

Method:

• Heat a pan, add little oil.
• Add onion and saute for minute, then add bell pepper and tomatoes.
• Saute for seconds and then add all the spices including masala taste maker.
• Then add water and some shredded cheese ( optional) and cover with lid.
• Once the water starts boiling add the Maggi Noodles.
• Maggi does not cook in 2 minutes as advised. It takes around 8-10 minutes.
• Garnish it with some shredded cheese.

Pictorial:

Heat a pan, add little oil. Add onion and saute for minute, then add bell pepper and tomatoes. Saute for seconds and then add all the spices including masala taste maker.

Then add water and some shredded cheese ( optional) and cover with lid.

Once the water starts boiling add the Maggi Noodles. Maggi does not cook in 2 minutes as advised. It takes around 8-10 minutes.

Garnish it with some shredded cheese.

Notes:

1. Can use different vegetables like carrots, mushrooms, baby corns, peas etc.

Cabbage Thoran / Cabbage Stir Fry recipe

Thoran is a common term used in Kerala for a stir fry dry curry. A type of dish that can be prepared with different types of  fresh local or seasonal vegetables. Mildly spiced and brightly colored dish. Each thoran uses the same basic ingredients and taste nothing like the other. Thoran is an important side dish in Kerala feast also known as Sadya. It goes very well with steamed rice. So, lets learn to make thoran with this simple recipe.

Ingredients:
2 cups finely chopped Cabbage
1/3 grated fresh Coconut
2-3 Green Chillies (slit) or dry Red Chilli
a sprig of Curry leaves
1/2 tsp Mustard seeds
1/4 tsp Urad dal (
1/4 tsp Cumin seeds
1/4 tsp Turmeric powder
A pinch of Red Chilli powder
2 Garlic pods
2 tblsp Coconut oil
Salt to taste

Method:

• Wash Cabbage and chop finely.
• In a saucepan, heat the oil over medium heat until shimmering.
• Add Mustard seeds reduce the flame and add curry leaves, dry red chilli and urad dal.
• Add finely chopped Cabbage and Salt and mix everything together.
• Stir fry occasionally until just starting to wilt and cooked. Do not cover with any lid or add water as it will become soggy.
• Meanwhile, In a mixer add grated coconut, garlic, cumin seeds, turmeric powder and red chilli powder and grind for second.
• Add the mixture and mix everything together.
• Cook for 1 minute on low flame and serve hot.

Picture:

Wash Cabbage and chop finely.

In a saucepan, heat the oil over medium heat until shimmering. Add Mustard seeds reduce the flame and add curry leaves, dry red chilli and urad dal. Add finely chopped Cabbage and Salt and mix everything together. Stir fry occasionally until just starting to wilt and cooked. Do not cover with any lid or add water as it will become soggy.

In a mixer add grated coconut, garlic, cumin seeds, turmeric powder and red chilli powder and grind for second.

 

Add the mixture and mix everything together.

Cook for 1 minute on low flame and serve hot.

Thattukada Chicken fry / Chicken Fry ( Kerala Style) / Kozhi Porichathu

"Thattukada" is a Malayalam word for roadside vendors in Kerala, South India. It's a very famous  hot selling dish. It can be made as a side dish or as a star player. This dish is perfectly crisp from outside and juicy from inside. Can have with Rice or Chapati. Do try this mouthwatering dish.

Ingredients:

1 lb Chicken breast ( bone or boneless) ( You can even use drumsticks)
3-4 green chillies ( slit lengthwise)
1 small onion finely sliced ( lengthwise)
Oil for shallow frying

Marination:

1 tblsp Kashmiri chilli powder
1 tblsp red chilli powder ( alter as per your spice tolerance)
1 tblsp ginger and garlic paste
1/2 tsp turmeric powder
1/2 tsp garam masala powder
1/2 tsp black pepper powder
1 tblsp chicken masala
salt to taste
few curry leaves

Method:

• First wash and make a deep slits on the fleshy part of the chicken pieces.
• In a mixing bowl, add all the ingredients listed for marination.
• Marinate the chicken from all sides even into the slit part and massage well.
• Keep aside for for atleast 1 hour or overnight. The more you marinate, better the taste.
• Heat oil in a nonstick pan and add the chicken pieces.
• Do not overcrowd the pan. ( Note: Keep the flame on low so that the inside of chicken gets cooked and flip the chicken pieces frequently to avoid burning)
• Fry them until the sides are golden brown and fully cooked.
• Remove and transfer it onto a paper towel.
• In the same pan with leftover oil add the sliced onion, curry leaves and slit green chillies and saute them for 1-2 minutes.
• Garnish on top of fried chicken pieces.
• Serve hot.

Pictorial:

First wash and make a deep slits on the fleshy part of the chicken pieces. In a mixing bowl, add all the ingredients listed for marination.

Marinate the chicken from all sides even into the slit part and massage well. Keep aside for for atleast 1 hour or overnight. The more you marinate, better the taste.

Heat oil in a nonstick pan and add the chicken pieces. Do not overcrowd the pan. ( Note: Keep the flame on low so that the inside of chicken gets cooked and flip the chicken pieces frequently to avoid burning) Fry them until the sides are golden brown and fully cooked. In the same pan with leftover oil add the sliced onion, curry leaves and slit green chillies and saute them for 1-2 minutes. Garnish on top of fried chicken pieces.

Notes:

1. Can deep fry instead of shallow frying.
2. Using coconut oil enhances the flavor
3. Flame should be on low.