Tamatar ki chutney

 The season of Tomato and you don't eat tomato abundantly its IMPOSSIBLE... It's easy to make with less ingredients and quickly... Can be served with Phulka, Parathe some times with Biryani (when the consistency is runny)

I am from Odisa and it's a common dish prepared in every odiya kitchen (tamoto khata). It is even served as a special dish in feasts. Here I am sharing the authentic way a Odiya cook prepare it in her kitchen :)

Ingredients:

Tomato - 1 kg
Onion - 2 big size (diced)
Garlic - 10-12 cloves (just broken into half)
Green Chilli - 4-5 (divided into two half's)

Curry leaf - 8-10
Bay Leaf - 2
Fenugreek seed - 1/4 tsb
Fernel Seed - 1/4 tsb
Mustard - 1/4 tsb
Cumin - 1/4 tsb
Chilli Powder - 1 and 1/2 tsb
Turmeric Powder - 1 and 1/2 tsb
Cumin Powder -  2 tsb
Salt - 1 and 1/2 tsb
Sugar -100 gms
Oil - 3 tbsp

Procedure:

1.  Cut the tomatoes into 6 pieces. Keep it aside. 
2.  In a heavy bottomed kadai put 3 tbsp oil. Put meethi dana, sarson, jeera, tej pata, curry patta and once they splutter put the garlic cloves which are divided into two. When the garlic starts changing its color put the diced onion into it. Cook till it turns golden brown.
3. Now add the green chillis tomatoes, salt, haldi powder, mirchi powder, sugar and cover it with a lid. (NOTE: Do not stir and leave the whole ingredients to cook at a low flame for atleast 15 minutes. Do not open the lid as we do in Dum Biryani)
4. After 15 minutes open the lid and mix it with a spatula.
5. Cook for another 5 minutes at opened condition at a medium flame.
6. Now add 2 tsp cumin powder and mix it.
   
   NB: Seedless dates or green peas can be used in it while adding the tomatoes in it. Jaggery can be used instead of Sugar...but the aroma of tomatoes, garlic and onion gets suppressed. Once prepared can be kept for 5-6 days in refrigerator.
   
   
   Linking: Taste of Pearl City @ Any one can cook :)
   & Recipe Junction @ Spotlight:Winter Vegetables :)

from my kitchen

Chatpata makkai - palang ki tikki

Easy-Healthy and Mouth watery..... :)

Ingredients:

Corn Niblet - 100 gms

Spinach - 1 Bundle (finely chopped)

Onion - 1 mediun size (finely chopped)

Garlic - 1 tsb (minced)

Green Chilli - 1 tsb (Chopped)

Dry Mango Powder - 1/2 tsb (Amchur)

Red Chilli Powder - 1/2 tbs

Cumin Powder- 1 tbsp

Gram Flour - 3 tbsp (just to bind) (Besan)

Oil for deep frying

Salt - as required

A cup of water.

Procedure:

1) With a pinch of salt cook the corn with a cup of water in a pressure cooker, till it releases two whistles.

2) Once cooked drain the water an let the corn cool.

3) Process the cooked corn in a mixer grinder. Just to half the niblets...

4) Mix the chopped Onion, Garlic,Chilli, Red Chilli powder, Spinach, Cumin powder, Amchur, processed corn, Besan and salt as requried.
5)  Give a shape like tikki and keep aside.

6) Fry the tikki's and serve hot with tomato ketchup... :)

Linking it to: Taste of Pearl City
@ any one can cook

from my kitchen

Garlic-Coriander Leaf Rolls, A Healthy Tea-Time Snack

 I was just searching for some tea time snacks from different blogs and found this recipe from http://priyaeasyntastyrecipes.blogspot.com/2011/12/eggless-whole-wheat-garlic-rolls.html and planned to prepare it and no wonder it came out so beautifully and it was yum with Tomato ketchup and a mug of coffee :)

Ingredients:

2 cup - Wheat Flour

1 tsp - Dry Yeast

1 tsp - Sugar

1 tsp - Salt

3 tsp - Grated Garlic

3 tsp - Finely chopped coriander leaves

50 gm - Butter

1 tsp - Oil 

1/2 Cup - Luke warm Water

Procedure:

• Add sugar, salt and dry yeast to the luke warm water. Leave it till its gets foamy.
  
• Now add the foamy yeast to the flour and knead it.
• Cover it with a kitchen towel and keep to rest for 1 hour.  
• At room temperature mix the grated garlic and chopped coriander and keep it aside.
• Once they doubled their size,punch down the dough,dust the dough with flour and roll them as a thick rectangle disc.Spread enough garlic-coriander spread and roll them as a loaf, cut the rolled loaf as 8-10 pieces, arrange them over a greased baking tray,sprinkle the sesame seeds, let them sit again for few minutes in warm place.
• Preheat at 220°C and bake at 180° C for 20 minutes.
• Serve hot with tomato ketchup with a cup of coffee.

 

from my kitchen

Matar Panner with a Peanut Gravy

Winter, the season of vegetables is back. I love this season because my favorite vegetables is found in the market. :) (Cauliflower, green peas, carrot, red tomatoes etc...) Well I don't like dairy products more except curd. And Panner(cottage cheese) I don't like. But my husband just love it. So, planned to have some thing which will suit we both @ our dinner, combined green peas and cottage cheese with a peanut touch to it. :)

Matar Panner with a Peanut Gravy from my kitchen

Ingredients:

1 cup – Green peas (shelled)             

50 gm – Paneer (sliced)

2 no.s – Onion (large chopped)

2 tbsp – Garlic (paste)

2 tbsp – Ginger (paste)

3 no.s – Green Chilli

1 no.s – Red Chilli (dry & its optional )

2 no.s – Tomato (puree)

½ cup – Roasted Peanut

4-5 tsp - Oil

1 tsp – Turmeric Powder

1 tsp – Red Chilli Powder

1&1/2 tsp – Coriander Powder

1&1/2 tsp – Cumin Powder

Salt – for taste

Water – as per requirement of the gravy

Oil – for frying paneer

Procedure:

1. Heat 2 tsp of vegetable oil in a kadai and put the chopped onion to it.
2. Cook the onion till its golden brown.
3. Remove from the kadai, keep it aside and let it cool.
4. Bring to a paste along with the roasted peanuts once cooled.
5. In the same kadai put 3 tsp of oil and put the mixture ( garlic paste, ginger paste, green chilli paste and red chilli paste).
6. Cook till the raw smell goes away.
7. Now add the freshly prepared tomato puree and cook till the oil leaves.
8. Now add the green peas, salt, red chilli powder, turmeric powder, coriander powder, cumin powder and salt.
9. Mix it properly.
10. Now add the onion-peanut paste to the peas, adjust the water and cook for 8-10 minutes in a lower flame.
11. Meanwhile fry the paneer in oil. (just to have a golden color)
12. After the peas get tender add the paneer and cook for more 2-3 minutes at a lower flame.
13. Once cooked serve hot with Phulkas, Roti, Nan, Kulcha, etc... :)

 

from my kitchen

Pudina Lime

Pudina(MINT) is said to be the best medicine for stomach problems. Pudina can be used in various forms. I normally prepare pudina paranta, pudina chutney and I learned Pudina Rice from my mother-in-law (soon to publish once I prepare it :D ) and Pudina Lime from my sis-in-law {Jyoti-http://mymindtree.blogspot.com} Today I would like to share Pudina Lime, one of the best coolant during Summer and very refreshing... must try Coolant.

Pudina Lime From My Kitchen

1 bunch Pudina 

10-12 tbsp Sugar (honey can be used instead of Sugar)

Water (Chilled preferably)

Grind Pudina along with sugar with some water. Now add the rest water as per your requirement and serve. (You can separate with the help of separator if you like)

from my kitchen