Wednesday, November 23, 2011

Cherry Tomato Chutney & A Visit To The Farmer's Market-Happy Thanksgiving!



A visit to the farmer's market on the weekends is always exciting to see the locally grown fruits and fresh vegetables, bread, honey, eggs, handmade soaps, assorted jams and the market is packed with lots of people. This recent visit to the farmer's market had my refrigerator loaded with some cherry tomatoes, oranges and some fresh apples. Even though it's not a hunters paradise i came across some fancy cutleries that caught my attention and i got a cute salt and pepper shaker set. I thought of sharing the pictures with you all, hope you all enjoy the ride with me. 


Iam not sure how many of you have the liking for cherry/baby tomatoes. Apparently cherry tomatoes has some sweet taste to it and a chutney made out of it gives sweet and tangy kick to the taste bud. Loved it as always :) I roasted some of them with few tsps of olive oil, salt and pepper at 400 degrees F for 20 minutes to mix it in the salad and with the rest of the cherry tomatoes i made this chutney. As per some readers and friends request iam posting this recipe, you can follow the same method with roma or any other tomatoes in the pantry. It pairs extremely well even with lays chips.


Roads are already deserted, yup it's the holiday season. Happy Thanksgiving! Happy holidays and have an eye on what you are eating :)


Ingredients:

Cherry tomatoes-2 cups
Chopped onions-1/2 cup
Chilli powder-1 1/2 tsp
Turmeric powder-1/4 tsp
Oil-As required
Water-As required
Mustard seeds-1 tsp
Salt-As required
Cumin powder-1 1/2 tsp
Coriander/dhaniya powder-1 1/2 tsp
Curry leaves-few


Method:

Heat the oil in a pan, add the mustard seeds to it. When the mustard seeds starts spluttering add some curry leaves to it. Incorporate some onions into it, let the onions turn brown. Grind the tomatoes and throw it into the pan. Saute it for some time, add some salt, turmeric powder, chilli powder, cumin powder and coriander powder. Stir it gently and let it simmer for 5 to 10 minutes. Now pour some water into it, let it boil for few more minutes till it attains thick consistency. Decadent cherry tomato chutney is ready to dig in with some dosa, idli or rotis.

Thursday, November 17, 2011

Rice Payasam/Rice Pudding

The word payasam or kheer will leave a smile on the face. Irrespective of all ages it is mostly sought quick dessert one could opt and afford to do rapidly at any time. Time for some dessert, this week is almost over. Even though sun is hardly seen here iam pushing my limits to fight cold weather by having some desserts handy :) Thanksgiving is round the corner and i can see you all getting geared up for that be it traveling or a get together with family and friends with a huge thanks giving meal.


Rice kheer is made mostly on the festive seasons which is really filling after a heavy meal. I even know some friends who would gulp the kheer no matter what the entree is. If you have any left over rice you could make this pudding instantly with that rice.



Ingredients:

Raw rice-1/4 cup
Milk-3 cups
Granulated sugar-2 tbs
Condensed milk-3 tbs
Cardamom powder-1/2 tsp
Ghee-4 tsp
Any nuts(optional)-few
Raisins-few



Method:

Rinse the rise and place it aside. Pour ghee on a pan, let it melt. Add the raisins into it and fry it. Place the raisins aside. Throw in the rice onto the same pan and fry it for couple of minutes. Now add milk into it and let the rice to completely cook. You can add additional milk according to the required consistency and also look up for the doneness of the rice. Now it's time to  add the sugar, condensed milk and cardamom powder. Stir it for some time so that the rice does not stick to the pan. Turn off the heat. The kheer/pudding will try to attain thick consistency. Remove it from the heat and put it in the refrigerator. It tastes best when served chilled.

Thursday, November 10, 2011

Tomato Sambar

The combination of tomato sambar with mini idly is well known, it's a melt in the mouth. Why not make it at home and give a pat on your back? Tomato sambar goes good with plain dosa too. The aroma and the taste will last long on your taste bud. Here is a quick version of it.




Ingredients:

Chopped tomatoes-3 cups
Chopped onions-1 1/2 cups
Oil-2 tbs
Mustard seeds-1 tsp
Urad dal/black gram-1 tsp
Garlic cloves-5 nos
Asafoetida-a pinch
Curry leaves-few
Green chillies-3 nos
Turmeric powder-1/2 tsp
Chilli powder-3 tsp
Cumin powder-1 tbs
Toor dal/yellow lentil-1/2 cup
Moong dal/green gram-1/4 cup
Water-As required
Salt-As required
Sambar powder-1 tbs
Coriander leaves-few


Method:

Pressure cook both the toor dal and moong dal with turmeric powder, 3 cups of water, garlic cloves and asafoetida for 5 whistles. Set it aside for sometime and later on mash it. Heat oil in a saucepan throw in the mustard seeds, urad dal, curry leaves and green chillies. Now add the onions to it, saute it  until the onions turn brown. It is time to throw in the tomatoes along with salt, cumin powder and chilli powder. Stir until the tomatoes turn tender and pour required amout of water in it. Let it boil for nearly 15 minutes, Mashed dals goes straightway into the sauce pan, the sambar will tend to attain thick consistency enhancing the need to add sambar powder. Garnish it with coriander leaves. Decadent tomato sambar is ready to serve with idly, dosa or rice.

Thursday, November 3, 2011

Hash Browns

Hash browns from Dunkin Donuts is always delish. Are you tired of eating the french fries or home fries? If yes, here is this comfort side with potatoes which is an quintessential breakfast in uk. 

 
These hash browns will make the morning more whimsical :)


Ingredients:
 
Grated potatoes-1 1/2 cups
Egg-1 no
Oil-As required
Salt-As required
Pepper powder-As required 
 


Method:

Squeeze the grated potatoes using a clean cloth.Transfer them into a large bowl, add the egg to it followed by a dash of salt and pepper. Combine the ingredients well to a thick consistency as though you could form patties out of it. Heat a tbs of oil in a pan, scoop out the potato mixture, flatten it into patties and throw it into the pan. Toss it once the base is brown and crisp. Let both the sides turn golden brown, enjoy it as a side for breakfast.