SIMPLE TOMATO DISH

Tomatoes are sweet and juicy with high anti oxidant properties.They are high sources of  vitamin A and vitamin C, they clear urinary tract infections .They can be used in gravy or eaten as salad or used in sandwich.

I am giving below is a very easy recipe .This side dish goes well with Dosa /Idli /roti etc.

INGREDIENTS

Tomato 3 no.s
Onion 1 no.
Green chillies 2
Refined oil 2 tsp
Coriander leaves
Ginger 1 inch piece
Salt to taste

METHOD

Heat the oil in a kadai /pan and add finely cut onion and ginger. When the onion becomes slightly brown add the tomatoes. Cover it and cook on low heat till the tomatoes becomes soft and gravy becomes thick.

Add salt and garnish with coriander leaves. Serve it hot.

INJI PULI / SPICY TAMARIND GINGER PICKLE

Inji puli is a traditional and popular dish prepared in Kerala. During festivals, marriages and special occasions when feasts are prepared it is incomplete without inji pulli. Inji pulli has got lot of flavours from chillies, ginger, tamarind, jaggery. It just hits your taste buds with spiciness from ginger, tartness from tamarind, sweetness from ginger, heat from chillies and salt. It is a special pickle dish of Kerala.

I am following my mom's recipe. It is very tasty and delicious.


INGREDIENTS

Tamarind 2 small lemon size
Ginger 1/2 cup finely diced
Green chilly 1/2 cup finely diced
Curry leaf 1 sprig
Jaggery 1/4 cup
Mustard seeds 1/4 tsp
Turmeric 1/4 tsp
Coconut oil 2 1/2 tbsp
Salt to taste












METHOD

Soak tamarind in 1/2 cup of water.After 10-15 minutes take out the pulp and keep it aside.

Heat 1/2  cup water add the jaggery and dissolve in it , strain and keep it aside.

Heat coconut oil in a pan add mustard seeds when it splutters add the finely chopped ginger, finely chopped green chillies, curry leaves,turmeric and fry for 5 minutes.

Add the tamarind pulp, jaggery syrup and salt. Simmer and cook on low flame for 8 - 10 minutes until gravy becomes thick.

Note: Once it cools down the gravy becomes even more thicker, so switch off accordingly.
The sweetness of jaggery can be adjusted.
Oil should float on top then the pickle will not get spoiled easily.
Refrigerate and keep. It will stay for a week.

TANGY MANGO CHUTNEY

Mangoes are called the King of fruits. They are very delicious, juicy and are available in summers. They are packed with vitamins, minerals and antioxidants.

There are lot of dishes you can prepare from mangoes. Here I am using raw mango to make a tangy chutney. It is sweet ,tangy and the flavour from roasted jeera makes it a unique chutney.

INGREDIENTS

Raw Mango grated 1 no

Jaggery 1 cup

Water 1 cup

Jeera/cumin 3/4 tsp

Turmeric a pinch

Salt to taste

METHOD

Grate the mango and keep it aside

Heat 1 1/2 cup water add 1 cup jaggery and dissolve it, strain and keep the syrup aside.

Take a deep pan add the grated mangoes, jaggery syrup, turmeric, salt and cook on medium heat for 10 to 12 minutes till it becomes thick and changes colour. Stir continuously.

After it reaches a thick consistency switch off the gas and add roasted jeera/ cumin into it and stir nicely. Tangy mango chutney is ready.

Serve as a spread on roti/ bread

Note: To made roasted jeera , heat a pan add jeera and roast on low flame for 10 to 15 minutes. Turn off the gas, let it cool down then dry grind it.

VENDAKKA PULI (palakkad style) ...

Vendakkai(okhra,bhindi) is slippery and I as a child did not love eating this vegetable. But when it is made in this form of dish it tastes good and I love to eat it. It is a tangy dish and I learnt this recipe from my mom who is an awesome cook.

This recipe is kerala style vendakka puli. In kerala coconut is added to almost all the dishes. Vendakka (ladies finger/okhra/bhindi) is fried in oil and cooked in ground masala. To give a tangy taste tamarind is added to it.It is served with hot rice.

INGREDIENTS 

Vendakkai/okra/bhindi                 250 gm
Onion                                                      1/2 medium
Small onion/ shallot                        10 no.s
Tamarind                                              lemon size
Tomatoes                                             2
Refined oil                                            2-3 tsp
Salt to taste
Turmeric

FOR GRINDING

Red dry chillies                                  3
Coconut                                                 1/2 tea cup
Shallots                                                  5
Coriander                                            2 tsp
Refined oil                                           2 tsp (as required)
Salt to taste

FOR SEASONING

Mustard seed                   1 tsp
Shallot                                2
Curry leaves                    2 sprig
Coriander leaves           1 tbsp  finely chopped
Refined oil                         2 tsp

METHOD

Heat oil in a kadai/skillet and on medium heat  add cut shallots, red chillies and half choppedonion .Fry till it becomes slightly brown. Add coriander powder and stir  on low flame till raw smell disappears(2 minutes) , add coconut and stir till it becomes brown. Keep it aside, after it cools down add 1/2 tea cup water and blend in a blender.

Chop the vendakkai/okra diagonally in three pieces. Chop the onions and tomatoes.Take a Kadai/skillet and put some oil, add onions and vendakkai and fry for 5 minutes. Add the turmeric saute for a second then add the tomatoes. Cover and cook stirring occasionally till the vegetables are cooked on low flame. Season with salt.

Soak tamarind in two tea cup hot water. Add to the above mentioned and cook for 5 minutes.

Now add the ground mixture and cook for 5 to 7 minutes. If required add some water( consistency of the gravy depends on how you want, can be increased or decreased). Switch off the heat.

In a small kadai put 2 tsp oil add the mustard when it splutters add the cut shallots .When it is slightly brown add the curry leaves.

Pour the seasoning into the vendakka and add corriander leaves.

Serve hot with steaming rice with a dash of ghee.

Note
Adjust the consistency of the dish by reducing or increasing water

LEMON RICE

Lemon rice is a very easy South indian dish and you can make it when you are in a hurry.You can make it with cooked rice or with left over rice. Lemon rice can be made for tiffin box, picnic or when you are travelling. This can be served with pappads or raita.

 Lemon helps to fight infection and promote immunity. It contains calcium, magnesium vitamin C etc,

INGREDIENTS

Rice 2 cup cooked
Grated carrot 1/4 cup
Peas
Onion 1 medium
Ginger 1inch grated
Green chilies 2 or 3 slit
Curry leaves
Lemon 2 no.s
Salt to taste
Turmeric 1 tsp
Asafoetida 1 tsp
Refined oil 1 tbsp
Peanuts roasted 1 tbsp
Mustard 1 tsp
Jeera 1 tsp
Coriander leaves

METHOD

Take a deep pan/ kadai and heat the oil add mustard, jeera. When the mustard splutters add curry leaves, onion, green chilies, ginger and fry till onion changes colour.

Add aesofodia, turmeric and fry for a second. Add peas, carrot , roasted peanuts and little salt . Turn off the fire.

Add the juice of 2 lemon. Add the rice and stir mix well. Keep it covered for 4-5 minutes. Garnish with coriander leaves.

Add salt to cooked rice and add to the kadai and stir for 5 minutes,. Garnish with corriander leaves. Serve hot with Pappads.

PASTA IN TOMATO SAUCE

Pasta is a very simple Italian dish which comes in different shapes and sizes. Pasta is a staple food of traditional Italian cuisine. I am preparing a simple pasta dish in tomato sauce in Indianised way without cheese.

INGREDIENTS

Pasta 1cup boiled with salt
Tomato pureed 4
tomato ketchup 1 tbsp
Garlic 6 cloves
salt
Onion 1 medium
Peas 1/4 cup
Olive oil 1tbsp
oregano 2 pinch

 METHOD

Take a pan on medium heat put 1 tbsp olive oil ,add garlic and saute for a minute and then add the onions saute till it turns transparent. Add the peas.

Add the tomatoes and stir it till the raw smell of the tomatoes disappear. Add 1 tbsp tomato ketchup , salt ( as salt is already added in boiled pasta )and oregano.
.
Add the Pasta and stir everything together till the sauce and the pasta blends together.