Varagu Tomato Pulao | Varagu Thakkali Sadam | Kodo Millet Tomato Pulao Recipes

Varagu Tomato Pulao, varagu thakkali pulao, kodo millet tomato pulao is spicy, flavorful pulao or milet variety rice and it makes great lunch, dinner or lunch box recipe. Varagu thakkali sadam or pulao is like all millets healthy, gluten-free, vegan making it excellent choice for weight watchers, diabetics people as we could not miss regular rice at all in this recipe. Kodo millet also known as varagu in tamil, kodra in hindi/marathi/punjabi/gujarati, arikelu in telugu, harka in kannda, koovaragu in malayalam, kodo in bengali and kodua in oriya.

Falahari Tamatar Dhaniya Chutney | Vrat ki Hari Chutney | Navratri Vrat Recipes

Phalahari Chutney,no cook green chutney with tomato and coriander leaves, vrat ki hari chutney, tamatar dhaniya falahari chutney is easy and simple chutney made with fresh tomato, coriander leaves and spiced with green chilies. This is one of my favorite chutney and I have posted which is not satvik chutney version so here I am posting today falahari or satvik chutney for vrat or upvaas, this is one chatni that can be serve with almost everything whether you are fasting or not.

Onion Tomato Raita | Easy Raita Recipes

Onion tomato raita is one of the easy raita recipe and it taste very good with sweetness and crunch from both onion and tomato. Raita is one versatile accompaniment which we can have with any paratha, variety rice, biryani, pulao etc. This onion tomato raita goes well with pulao, biryani very well and adds extra zing to the main dish.

Tomato Rasam | Thakkali Rasam | Easy Rasam Recipes

Tomato Rasam or Thakkali rasam (saaru) is easy and simple rasam recipe made with tomato, little of tamarind and spices. Tomato rasam goes well with rice normally pair along poriyal (stirfry) some pappad or fryums it makes a complete meal on any day and also good for lunch box recipes. There are many ways of making tomato rasam and this is one of the easy method with little of tamarind and no lentil or dal is used. If you wish you can skip tamarind totally in that case try to use sour tomatoes.

Onion Tomato Chutney Recipe (for Idli, Dosa)

Onion tomato chutney is one of easy and quick chutney recipe with very less ingredients and it taste fabulous.  There was a time when I use to make this lot or say 90% of time it will be onion tomato chutney for me and I  use to do plenty of variations but this is the basic recipe and it works just  perfect and guess what there's no coconut too. Spicy, tangy and sweet this chutney is perfect accompliment with idli, dosa.  Normally this chutney doesn't really require any tempering, it taste by itself very good so skip it if you wish too.

Chana Dal | Dal Recipes

Chana dal is one of my favorite dal specially on the day I am not in mood to cook a elaborated meal because with this chana dal a simple salad or even onion chunks or pickle goes perfectly plus this dal goes well with roti or rice. Channa dal is one of the dal variety made most in my parents home it's comes at number two after tuar dal.  As I said in most of my dal posts it's important ingredient in our diet, in a month minimum 25 days I prepare dal and mostly twice a day.

Punjabi Egg Masala | Anda Curry Recipe

I make more of egg burji which I never happen to post than egg curry simply cause it's quick, easy to make burji and more over I like DH version of egg and potato curry he makes it so good that nothing can beat it I simply love that curry and yes I want to post that for years now but then it's just doesn't happens. Coming back to this egg curry it's a Punjabi version loaded with spices, this curry is on spicy side and you may feel lot of masala so if you don't eat spicy food just adjust the spices accordingly but don't give a miss to this curry it taste delicious.

Tamatar Dhaniya Ki Chutney | Tomato Cilantro Chutney Recipe

Tamatar Dhaniye ki chutney aka tomato and green coriander leaves chutney is one recipe that I wanted to post for ages.  This chutney recipe I learnt from  my in-laws and it's one of most popular chutney, for any dish side chutney has to be this  one as in North India coconut or onion chutney is almost doesn't has existence and most important thing chutney is used as a side along with meal or with pakoas, bajjiya, chawal roti, farra etc the typical North Indian affair.  Of course now a days people try all sort of things but in villages these rules still holds high.

Tomato Rice | Thakkali Sadam Recipe

It's been long since I posted any rice recipe and this tomato rice is in my draft for very long time, I thought it's time to clear this long awaiting post too.  Tomato Rice used to be lunch box recipe for us during school days,  though very rare but along with lemon rice my mom use to use few rice varieties.   I always liked tomato rice and it's one of my favorite variety rice, it's perfect for lunch/tiffin box and also works great if you are looking for a quick fix lunch or dinner or even want to use left over rice.

I make tomato rice less as DH is not fan of variety rice he likes more of Tomato Soup than having it in rice form! So if am cooking for myself which happens once in a blue moon then I do things which I like (read South Indian cooking)  Try this tomato rice and I am sure you will like it too.

Ingredients for Tomato Rice 

{Serves - 2-3 | Preparation Time - 40 minutes} 

Basmati Rice - 1 Cup
Onion - 1 Large
Tomato - 5 Medium
Green Chilies - 2 [ I used red chilli]
Oil - 2 tbsp
Cumin Seeds - 1 tsp
Fennel Seeds - 1/2 tsp
Curry Leaves - A Sprig
Fresh Minched Garlic -1/2 tbsp
Red Chilli Powder - 1 tsp
Garam Masala - 1/2 tsp [optional]
Salt - To Taste
Chopped Cilantro - 2 tbsp

Method

1. Wash and soak rice for 15-20 minutes and cook with 2 cups of water use 1:1 ratio for rice and water, cook and allow rice to cool.
~ or use little less water than 2 cups, the way its works best for you to have grains separated.
2. Finely chop onion, tomato, green chilli, cilantro.
3. In a pan or wok heat oil add cumin, fennel seeds and allow to splutter. Add garlic and saute until light golden brown. Now add curry leaves, green chilli, onion and saute until onion becomes soft.

4. Add tomato and mix well, cover and cook until tomato gets mashed.
5. Add red chilli powder, garam masla and mix well.

6. Add salt and cook for a minute or until oil separates.

6. Now add cooked rice and mix gently and cook for a minute.  Garnish with cilantro.
~ You can also mix tomato gravy with rice and mix.

Serve warm with raita, papad.

Variations
~ You can use any rice variety.
~ Use ghee instead of oil for rich taste and flavor.
~ I some times add carrot, peas, corn etc.
~ Adding garam masala powder is optional.
~ My tomato rice is more of spicy version, you can use less of red chilli powder/green chilli if preferred.
~ You can use leftover rice too.

Have a nice day ~~

Pappa Al Pomodoro | Tomato Bread Soup

Hope you all had great start of year, I wanted to start this year with a sweet note but then I changed my mind and thought of having a healthy start with this easy and delicious soup.  Pappa al pomodoro or tomato bread soup is one of my favorite and I always make this when I bake my wheat bread, last part of bread always transform into this delicious soup. 

I wanted to post this recipe for years now but never manage until I made this recently for lunch with not home made bread instead I used white & multigrain breads.  You can try this soup with any bread of your choice.   This makes delicious, healthy breakfast, lunch or dinner and if you try once you will sure love this filling soup, the plus point if you have stale bread use it for this recipe and it's a perfect winter soup - filling, warm and comfort ..what say?

Ingredients for Tomato Bread Soup  [ Serves - 2]

Breads - 5 pieces [ I used white and multi grain breads]
Onion - 1 large
Tomato - 2 large
Olive Oil - 2 tbsp
Minced Garlic - 1 tbsp
Chili Flakes - 1/2 tbsp
Salt & Pepper - to taste
Tomato Ketchup - 1 tbsp
Italian herbs - 1/2 tbsp
Parmesan Cheese - 2 tbsp (for garnish)
Water - 1 cup

Method

1. Slice onion and chop tomato.
2. Cut bread in to pieces
3. In a wok or pan heat oil add minced garlic and sauté until light brown, keep stirring to infuse oil with garlic flavor.  Add onion and saute until translucent.

4. Now add tomato and cook for 2-3 minutes cover.
5. Add salt, chilli flakes mix and cook until tomato fully mashes.

6. Allow to cool and grind.  We don't have to grind into smooth paste, if you like little chunky.
7. Bring soup back to pan add 1 cup of water, add tomato ketchup, herbs, pepper and bring it to boil.

8. Add bread pieces, cover and cook for 5 minutes or until bread becomes soft in medium heat.  Add more water if required.
9. Adjust salt and pepper.

Garnish with cheese, pepper, herbs (if wish) and serve warm.

Have a nice day ~~

Eggplant Tomato Curry Recipe

After all the cakes and cookies recipes taking a break with this is a simple eggplant curry with lots of tomato,  it’s tangy and addition of peanuts and sesame seeds adds wonderful flavorful to this simple dish, this curry goes well with rice or roti.  If you are looking for change from your usual brinjal/eggplant curry then you should try this it's delicious and different.  Stay tune to know what I did with leftover of this curry.

Ingredients for Eggplant Tomato Curry [Servers 3-4 people]

Eggplant/Brinjal - 400 gms
Onion - 3 [1 cup chopped]
Tomato - 4 large [2 cup chopped]
Green Chilies - 6
Minced Ginger-Garlic - 1 tbsp
Dry Red Chilli - 2
Mustard Seeds - 1/2 tsp
Cumin Seeds - 1/2 tsp
Curry Leaves - 1 sprig
Turmeric Powder - 1/2 tsp
Coriander Seeds Powder - 1 1/2 tsp
Red Chilli Powder - 2 tsp
Kasoori Methi - 1 tbsp
Salt - to taste
Oil -  4 tbsp
Water - 1/2 Cup
Peanuts - 2 tbsp
Sesame Seeds - 1 tbsp

Method:

1. Chop onion, tomato and green chilies.
2.  Heat 1 tsp oil in pan or wok and sauté peanuts until light brown, add sesame seeds and sauté for 2 minutes, keep aside until cool and grind into powder.
3. In same wok add 1-2 tbsp oil and sauté eggplant until light brown, keep aside.

4. In the same wok add remaining oil, add mustard, cumin seeds, curry leaves, dry red chili and allow to splutter.  Add minced ginger-garlic and sauté until light brown.
4. Add onion and sauté until translucent.

5. Add turmeric, coriander seeds and red chili powders and mix well, cook for a minute.

6. Add tomato and cook until mashed.  Add crushed kasoori methi and cook for a minute.

7. Now add salt, cover and cook until tomatoes get mash fully. 

8. Add sautéed brinjal pieces and mix gently, add water and bring it a boil.

9. Add powdered peanuts and sesame and mix well, simmer for 2 minutes and off flame. 

Serve with rice or roti/paratha, it taste great with anything.

Have a nice day ~~

Tamatar Ka Shorba | Tomato Soup with spices Indian Style | Oil Free Cooking

Do you like tomato soup?  I am sure most of you going to raise your hands,the how about do you like tamatar ka shorba?  Well, tamatar shorba is spiced version of tomato soup and it’s definitely more delicious than normal tomato soup.  Whenever I get fresh, juicy tomato I prepare this shorba since DH like this a lot, infact this is the only soup that makes him happy of all the soups I make.



This is one of the easy soup to prepare, just pressure cook everything, blend and simmer and the best thing it’s oil/butter free can it get better than this?  It makes a excellent soup for any get together or potluck, try it to know what I am talking about.



Ingredients: [Serves 2-3]

Tomato - 4 medium size /300 gms
Onion - 1 small / 50 gms
Green Chillies - 2
Beetroot - 1 small piece [1 tbsp chopped]
Minced Ginger-Garlic - 1 tsp
Bay Leaf - 1 small
Clove -1
Cardamom - 1
Cinnamon Stick  - 1/2” Piece
Chopped Cilantro - 3 sprigs
Salt and Pepper - To taste
Besan/Chickpeas Flour - 2 tsp [optional]
Sugar - 1/2 tsp
Water - As needed [around 4-5 cups]
Fried Bread Pieces - 8-10 [optional]




Method:

1. Wash and chop onion, tomato, green chillies and beetroot.

2. In a pressure cooker container add all the ingredients with 1 cup water except fried bread pieces, besan and sugar and pressure cook for 3 whistles.



3.  Once pressure released discard all garam masala like bay leaf, cinnamon, clove & blended everything using a mixer or blender.



4. Add the puree in a pan with 2-3 cups of water and bring it to good boil.  Add sugar and simmer for 2-3 minutes in medium heat, adjust salt & pepper if needed.

If you want to make the soup thick, mix 2 tsp besan with little water and add  to soup after 1st boils comes.  I didn’t add.  Our soup is ready.



Have hot soup with few fried bread pieces and relish.



Variations

~ Water quantity depends on how you like your soup, I like little thick so I added around 4 cups of water. 

~ You can strain the puree before boiling, I normally don’t do this for most of the soups.

~ Discarding all the garam masala items used is important.  If you don’t discard all masala and grind it then soup will be very spicy and this spiciness is very sharp you won’t be able to drink it, this is from my experience!

~ You can do the cooking in a open pan instead of pressure cooker. 

~ You can add 1/2 tbsp of butter while boiling soup.

Have a nice day ~~

Vegetable Sandwich | Street Style

As most of you liked Murukku Sandwich recipe, I thought I should post this sandwich recipe too which is my all time favourite.  I simply love this sandwich for it’s simplicity.  This Vegetable sandwich goes a long way, on our every trip to Elephant Gate (also known as Sowarpet) in Chennai this is must along with fresh, yummy sugarcane juice.  And when I started studying there then it was regular for lunch, we group of friends will go and enjoy juice, chaat items or these sandwich and this used to cost us only Rs. 5 ahh those were the days. 

This is one of most simple sandwich to make and taste so delicious, so far to whomever I have served this all have enjoyed and asked for more.  My nephew love this and he always asks me for second serving.  If you have unexpected guests then it’s a wonderful sandwich to greet them along with tea or coffee or you can have this as a quick breakfast or as evening snack to munch on guilt free.  You can use whole wheat bread or multi grain bread whatever you like.  It’s normally made with white bread. 


Ingredients: [Serves 2]
Bread Slices - 4
Onion - 1/2
Ripe Tomato - 1
Boiled Potato - 1 small
Cucumber - 1/2 or 8 pieces
Green Chutney/Sandwich Chutney - 2-3 tbsp
Tomato Ketchup - 2-3 tbsp
Butter - As needed to spread  [optional]

Method:
1. Cut all the veggies in round shape. I like to separate few of onion circles so I can use less of onion as doesn’t like to have onion smell after eating.

2. Trim bread edges and spread butter (if using) on two slice.  Apply green chutney or sandwich chutney on top of butter and in another two slice spread tomato sauce/ketchup. [ I didn’t use butter]

3. Arrange the veggies as you like on the slice we have applied chutney.  I normally first keep cucumber pieces, followed by tomato, onion and potato, cover it up with another slice of bread.
Try to keep tomato slice in middle so that it doesn’t makes the bread soggy.

Cut in desire shape and enjoy these yummy beauties.  You can arrange the sandwich and make it as toast but I personally don’t like that as the veggie becomes little soggy while we toast. Or you can toast the bread and then arrange the sandwich too then I find the bread becomes chewy   so I just do this way using white or brown bread.

Serve with tea/coffee, juice or anything of your choice.  This can be a quick snack or breakfast if you have chutney ready, I normally keep my green chutney in fridge which lasts me more than a week. 
Arrange the sandwich just before eating or the bread might become soggy due to chutney and veggie.  And this goes to Archana’s Fast Food Not Fat Food, a event started by Priya

Have a nice day ~~