Onion Chutney Recipe

Onion chutney is one of my favorite chutney which is very easy and simple to make and goes well with idli, dosa or any other tiffin items.   There are many ways of making onion chutney I like to do this way, lot of variations also can be done with this simple chutney.  I added half of tomato which helps in grinding and also add color to chutney, if you wish you can skip tomato and follow rest of procedure.  Try this simple onion chutney with minimal ingredients plus it can be done in jiffy, I am sure you will like it. 

Ingredients:

Onion - 1 large
Tomato - 1/2
Oil - 1 tsp
Dry Red Chili - 5-6
Garlic Pods - 4
Cumin Seeds - 1/2 tsp
Tamarind - 1 tsp
Salt - to taste
Water - 2-3 tbsp [if required]

For Tempering
Oil - 1 tsp
Mustard Seeds - 1/2 tsp
Curry Leaves - 1 sprig

Method:

1. Peel, chop onion and tomato.
2. In a wok or pan heat oil add cumin seeds and allow to crack, add dry red chili, garlic and sauté. 
3. Add chopped onion and fry until tight brown, off flame and allow to cool.
4. Grind together with tomato, salt and tamarind into fine paste.  Add 2-3 water if required.

For Tempering
5. In same wok/pan add heat oil, add mustard seeds and allow to splutter, add curry leaves fry for 30 seconds and pour over chutney.

Variations
~ Tomato helps in grinding and also add nice color to chutney.
~ You can add little coconut.

Have a nice day ~~

Kundru Aur Badi Sabzi

Now that Diwali is also finished back to usual routine and guess it must be same with most of you too.  After all those diwali sweets, snacks and heavy cooking let’s get back to something easy and quick.  As I said in my Tindora Dal post, I try to find new ways of cooking kundru/tindora and this recipe is one such try.   Pair together tindora and small badi, badi or wadi or wadiyan is sun dried lentil dumplings and popular all over India with different names.  My in-laws makes so many different kind of badi (as we call it), wadiyan is makes a great combination with just anything and everything. More on badi perhaps in a later post and I will try to post too how it’s made too, now back to our simple sabzi of the day.

Ingredients:

Tindora/Kundru - 1 Cup [sliced]
Badi/Wadi - 1/4 Cup
Onion - 1
Tomato - 1
Green Chilies - 2
Oil - 2 tbsp
Cumin Seeds - 1/2 tsp
Fennel Seeds - 1/4  tsp
Garlic Minced - 1 tsp
Red Chili Powder - 1 tsp
Coriander Seeds Powder - 1 tsp
Turmeric Powder - 1/2 tsp
Kasoori Methi - 1 tbsp [crushed]
Water - 1/4 cup or as required
Salt - to taste

Method:

1.  Wash and cut kundru in to 4 pieces. Chop onion, tomato and green chilies.
2.  In a wok or pan heat oil, add cumin and fennel seeds allow to crack.  Add garlic and saute, now add chopped onion and green chilli and fry until translucent.  Add sliced kundru/tindora and sauté for 2 minutes.

3. Now add badi and stir gently, cook until tindora gets tender.

4. Add turmeric, coriander seeds and red chilli powder mix well and cook for a minute.

5. Add chopped tomatoes and cook covered until tomato gets mash.  Add salt to taste and crushed kasoori methi (if using), cook for a minute.

Our simple stir fry is ready.

Notes ~

~ You can replace badi with soya chunks, cook soya chunks for 4 minutes in microwave or boil in water, squeeze water and add.
~ If you are using big size badi/vadi then you have to fry badi in hot oil and soak in warm water and then use. 

Have a nice day ~~

Happy Diwali 2012

Wishing all readers Happy, Prosperous & Joyful Diwali.  

Mullu Murukku | Diwali Snacks Recipes

Atlast Diwali is here and I'm sure all of you must be in full swing preparing diwali sweets and snacks, last minute shopping and other things.   I haven’t posted murukku in my savory list of goodies for diwali so here it is mullu murukku, a easy and tasty snack for any time.  I am yet to venture into different kinds of murukku or chaliki, in our house Mathi, namak parey is more popular compare to murukku.  Mully murukku is really easy to make and if you are beginner like me in murukku/chaliki making then you can start with this easy recipe.   Try this it’s still not late to make yummy snacks for Diwali.  

Ingredients:

Rice Flour - 4 Cups
Roasted Gram Flour - 1 Cup
Salt - To Taste
Melted Butter - 3 tbsp [ or hot oil 2 ladle]
Water - As Needed [ I used 3 cups]
Oil - For Deep Fry

Method:

1. To make roasted gram flour,  grind roasted gram to find powder, sieve and measure.  1 Cup roasted gram yields little more than one cup of flour.  Use one cup of flour.

2. In a wide bowl add roasted gram flour, rice flour, salt and butter (or you can use 2 ladle hot oil) mix everything well, now start adding water in small quantity and  make a smooth dough.

3. Meanwhile heat oil in wok/kadai.
4.  Take murukku/sev press and use star disc, fill the murukku maker and press to make in circular murukku directly over oil, or do it on back of the ladle or in a wet cloth/greased plastic sheet. 

5. Carefully slide murukku in oil and deep fry in medium to high flame until light golden brown or bubbles ceases. 

6. Drain in colander lined with kitchen tissue, repeat same for rest of dough.

Once murukku/chakli comes to room temperature store in air tight containers.

Notes
~ I used home made rice flour.
~ If murukku is hard to bite, add more butter or oil.
~ If you are not getting good shape murukku don't worry.  Murukku can be of any shape as long as it's taste good and after few batches you will start to get it right

Have a nice day ~~

Anjeer Suji Phirni | Diwali Recipes

Phirni is creamy and very rich dessert, traditionally made with grounded rice but here I am using Suji/Semolina which can be done in jiffy.  If you are pressed for time during this festive season and want to still make something different then phirni with figs and semolina is a great idea+recipe.  The versatility of phirni makes it a perfect for any party, get-together or potluck as we can make plain, saffron, nuts, fruit phirni using both rice or rava.  Here I used anjeer/dry figs which not only add good taste and crunch to firni but also it helps to reduce sugar in dessert as figs are sweet by itself.  Creamy chilled phirni with anjeer bite and cardamom flavor is so good and yum, it’s difficult to describe.  If you get fresh anjeer then use that as nothing beats fresh fruit. 

As Diwali approaching I thought of using this kulhar to give authentic look, also phirni is normally served in earthen cups/bowls as it’s helps to absorb the moisture from phirni making it more thick ,dense and delicious, don’t trust me?  Try it.

Kulhar is a traditional clay cup/tumbler unpainted and unglazed from North India and is meant to be disposable.  Now a days there are so many other types of kulhar made of terracotta, plastic, painted and what not (you see one in my this lauki kheer post too) but those are not authentic.  It’s divine to drink tea in kulhar and the fun to break the kulhar with a loud thud, tea definitely  taste much better if kulhad is used. 

Ingredients:

Dry Figs/Anjeer - 1/2 Cup [Chopped]
Milk - 500 Liter / 3 Cups
Ghee - 1 tsp
Chiroti Suji/Rava/Semolina - 1/4 Cup [you can use regular rava too]
Sugar - 1/2 Cup [ or to taste 3/4 to 1 Cup]
Saffron - a pinch
Cardamom Powder - 1/2 tsp
Sliced Almonds & Pista - 3 tbsp
Sliver Varq - For Garnishing [optional]

Method:

1. If using dry figs soak in hot water for 30 minutes, this will help to remove impurities and also soften anjeer.   Once soaked rinse under water and finely chop.

2. Meanwhile keep milk for boiling and once it starts to boil, allow it to simmer until we need.

3. In a pan heat ghee and add suji.  Roast until light golden brown and aromatic. 

4. Now add milk and stir well to avoid any lumps.  Cook in medium flame for 2 minutes to thicken phirni, add sugar and stir.

5. Once phirni becomes thick or the consistency you prefer is reached add cardamom powder, chopped figs/anjeer and mix well.

6.  Add dry fruits (keep little aside for garnishing), mix everything well and off flame. (after adding anjeer don't cook for long)

7. Allow phirni to come in room temperature, transfer in a serving bowl or individuals serving glass/bowl what ever you are using, cover the glass/bowl with cling and chill in fridge for at least 30 minutes before severing.   

Garnish with nuts and serve.  Enjoy these easy yet delicious Phirni.

How To prepare Kulhar To Use

1. Wash and immerse kulhar in water for 15 minutes or longer. 
2. Hold water in kulhar/kulhad and check if it’s liking from any side, if yes you may not use that depending upon what you are planning to serve.
3. Rinse again in water and pat dry with clean cloth. 

Our kulhar is ready to use.

Have a nice day ~~

Aval Mixture| South Indian Mixture | Diwali Recipes

I made this mixture along with namak para and omapodi.  Mixture or as it's mostly call South Indian mixture is one versatile recipe, a mixture (combination) of different things which makes it a delicious tea time or festival recipe.  You can add anything of your choice like sev, murukku, boondi, corn flakes.  I make corn flakes mixture so I don’t add that with this recipe.  I normally like to add raisins if you don’t like then you can skip that.  If you have ompodi or sev in hand then this mixture can be done in jiffy or you can buy sev and do rest of things at home, its still a great idea.  Try and everyone will love this mixture, it also hits with kids as it’s not spicy.
 

Before moving to recipe, if you looking for some home decoration ideas for diwali including rangoli, table, wall deco along with some floating candles theme then click here.  How about some homemade/painted diyas/lamps, some easy designs to keep your kid busy and occupied plus what a wonderful way to use old diyas in new avatar, interested?  Check my this post.  I have few  more ideas but I am not doing this year so perhaps next year I will try to show you guys that.  If you have other ideas for decorations or diyas or you want your creative ideas to be feature here then let me know.

Ingredients:

Ompodi/Sev - 1 Cup
Namak Para - 1/2 Cup [optional]
Rice Flakes/Poha - 1 Cup
Peanuts/Mungfali - 1/2 Cup
Roasted Gram - 1/2 Cup
Halved Cashew nuts - 1/4 Cup
Raisins - 2 tbsp
Curry Leaves - 2 Sprig
Red Chili Powder - 1 tsp
Turmeric Powder - 1/2 tsp
Salt - To Taste
Oil - For Deep Fry

Method:

1.  Deep fry rice flakes in batches, using a sieve helps a lot as rice flakes gets cooked very fast and while collecting from oil it wont get burn.  Deep fry peanuts, roasted gram, cashews and curry leaves. Drain excess oil in kitchen tissue.

2.  Take all the fried ingredients in a large bowl and immediately add red chili, turmeric powder and salt (don’t add too much of salt as we already having salt in sev).
3. Now add rest of ingredients ompodi or sev, raisins, namak para (if using).  Give a good stir to fix everything well. 


Once cooled stored in air tight containers, it stay good for month if it lasts until then.  Easy right?

Variations ~

~ You can add boondi, ribbon pakoda, murukku etc.
~ You can replace red chili powder with pepper powder.
~ You can also add gathiya instead of ompodi or sev.
~ You can change proportions of ingredients to suits your taste.

Have a nice day ~~

Gujarati Gathiya | Diwali Recipes

I like gathiya or gathia/ghatia/ghatiya whatever we might call it then normal sev or ompodi.  In gathiya we use lots of pepper and carom seeds unlike in sev where red chilli powder is used.  Gathia can be confused with kara sev but both differ in taste and texture.  Gathiya has puffy texture, light weighted and soft to bite compare to Sev (Kara Sev).  It is also mild in taste and flavor which makes it quite addictive.  I actually like more of lamba gathiya or it’s also called pata or fafda gathia but for that we need papad khar which I don’t have with me.

Anyways coming to this gathia is popular Gujarati snack and an excellent tea time snack.  If you never tried gathia then there is no excuse for you not to try this recipe anymore, try this during this diwali and wow your family and friends.    You can increase or decrease peppercorn quantity according to your taste.  For other sweets and savouries recipes for Diwali click on link.

Ingredients:

Besan/Gram Flour - 3 Cups
Lemon Juice - 2 tbsp
Soda-bi-Carbnote - 1/2 tsp
Hot Oil - 2 tbsp
Salt - To taste
Oil - For Deep Frying
Water - As needed

For Masala - To Grind
Black Peppercorns - 2 tbsp
Ajwain/Carom Seeds - 1 tbsp

Method:

1. Dry roast peppercorns and ajwain until fragrant and grind into powder, keep aside.
2. In a bowl take besan, lemon juice, soda, salt, grinded masala, oil and rub everything together.  Add water in small quantity and knead into smooth dough.
3. Grease sev machine and use disc with big holes.  (don’t use the disc with small holes as we did in ompodi) and fill the dough 3/4.
4. Heat oil a wok till smoking point, once the oil is hot enough (test with dropping a pinch of dough in oil, if it’s comes up immediately it’s right temperature.  If if doesn't comes up immediately then you have to heat the oil some more time and if it’s get dark brown by the time it’s comes up then you heated the oil too much, off the flame and allow the oil to cool down a bit.  Do the test again)
5.  Holding machine over oil press in circular motion to form circle, don’t over lap.  Fry until light brown both sides.  Drain in tissue paper and repeat same for rest.
Once all the ghatia is fried, allow to cool and break in to pieces. Store in air tight containers.

Have a nice day ~~

Ompodi | Plain Sev | Diwali Recipes

Ompodi or omapodi is not something that we make often, for us Sev is very common snack.   I made these ompodi when my in-laws were here along with these Namak Para, my in-laws likes this fresh change from regular sev as it’s more crunchy due the fact that we use rice flour in this.  If you have idiyappam blade/disc then ompodi will be more thin, with my disc I got only this thinness, but doesn’t make any difference in the taste.   A great snack to munch on any time or during festivals and it also go well with most of chaat recipes.   Check out easy Diwali sweets recipes here.
.
Ingredients:

Omam/Ajwain/Carom Seeds - 1 tsp
Besan/kadalaimavu - 1 Cup
Rice Flour - 1/4 Cup
Butter -  1 tbsp [at room temperature]
Hot Oil - 2 tbsp
Salt - To taste
Water - As needed
Oil - For deep frying


Method:

1. Roast ajwain/omam for a minute or until fragrant and powder in mixer.  Soak in 1/4 cup of warm water for 10 minutes, filter and keep aside.

2. In a bowl sieve besan, rice flour & salt together, add melted butter.

3. Now add oil, omam water, mix well.  Now start kneading with adding water in small quantity to form a smooth soft sticky dough.

4. Meanwhile heat oil for deep frying in a wok,  grease sev press with little oil, fill it 3/4 with prepared dough and press directly in heated oil (to check if oil is heated properly - drop a pinch of dough in oil and if it’s comes up immediately then it’s right temperature) forming circle, don’t overlap.

5.  Once its cooked, turn over carefully and cook until bubbles ceases.  Drain in tissue towel and repeat same for rest. 


Our ompodi is ready, allow to cool, break and store in air tight containers. 



Notes ~

~ Add water only in small quantity as less water is required for dough. 
~ If you don’t like crispiness then use only 2 tbsp of rice flour. 
~ You can add 1 tsp chili powder for a spicy ompodi.

Have a nice day ~~