Tamatar-Dhaniya Ki Chutney |Tomato chutney

Tamatar-Dhaniya ki chutney is very famous chutney in South India and is known by “ Thakali kothamalli chutney ” or Thakali Chutney. This chutney can be normally had with Idli / Dosa / Paniyaram / Mysore Bhaji/ Neer Dosa. The main ingredients of this recipe is Tomato and Coriander. INGREDIENTS Big size Tomato 2 chopped Asafoetida pinch…

Methi Mirchi ( Fenugreek Pickle)

Methi Mirchi sabji is nothing but fenugreek & Green chilli vegetable. The brighter side of this recipe is you can also refrigerate it for one week and use it as and when required and can also pack it for long journeys.( P.S you need to add extra 3 to 4 tbsp oil in order to…

Coconut Tamarind Thogyal

INGREDIENTS Small lemon size Tamarind 1 Tbsp Urad Dal 1 Tbsp Toor Dal 1 bowl grated coconut ( you can also use the ready made grated coconut ) 3 to 4  Dry red chilli ( as per you taste ) Salt as per taste 2 Tbsp oil Pinch of Asafoetida METHOD In a pan heat…

Tamarind Chutney

Ingredients 100g tamarind soaked 4-6 hours (or) 250 ml pulp ( with water and filtered ) 2-3 Tbsp sugar ( you can add more as per your taste) 1/4 tsp oil 1/4 tsp jeera powder ( cumin powder ) pinch of asafoetida 1/4 tsp chilli powder salt as per taste Method Grind the soaked tamarind…

Tomato Thokku

INGREDIENTS Big size Tomato 2 chopped Asafoetida salt as per taste Turmeric powder Red chilli powder as per taste Dry red chilli 2 Mustard seeds 1/2 tsp Curry leaves 5 sambhar Powder 2 Tsp Oil 2 Tbsp METHOD Heat oil in a pan once it’s hot add mustard seeds, once it starts to splutter add…

Tapioca(Sago) in Yoghurt (Sabudana Raita)

Ingredients 1 cup washed and soaked sabudana (tapioca or sago) 3-4 cup nicely whisked curd 2-3 green chillies or you can add green chilli paste according to your taste Curry leaf 4-5 1/2-1/4 tsp mustard seed 1-2 tbsp chopped mint leaf Salt or black salt as per your taste 1 cup Water for boiling 1…

Garam Masala Powder

Ingredients Black Pepper- 50gm Black Cardamom (Moti Elaichi)- 10gm Green Cardamom (Choti Elaichi)- 10gm Fennel Seeds (Saunf) – 50gm Mace (Javitri)- 10gm Nutmeg (jaifal)- 1 pc Cloves (Long)- 10gm Coriander Seeds(Dhania)- 100gm Bay Leaf(Tez Patta)-10gm Cinnamon(Dal Chini)-20g Cumin Seeds(Jeera)-100gm Sonth (Dry Ginger)- 10gm Method Take a pan roast all the spices Except Mace and Nutmeg…