Tomato Chutney

Tomatoes are the easiest veggies to cook and taste awesome however made. Tomatoes are Pavan’s all time favorites and tomato chutney, even if a kilo is made is over in 2 days in our home. The best thing about tomato chutney is that unlike other chutneys, the mixie or grinder is not necessary to make tomato chutney.

Ingredients:

Tomatoes (ripe, big and red) 4
Refined cooking oil 2 tsps
Mustard seeds 1 tsp
Cumin seeds 1 tsp
Red chillies 2 tsps
Black gram( urad dal/uddi pappu) 1 tsp
Red chilli powder 1 ½ tsp
Roasted fenugreek powder 1 tsp
Pinch of asafoetida
Pinch of turmeric
Salt to taste

Method:

Cut the tomatoes into cubes. The green leafy portion on the top of the tomato is said to be cancerous and hence it is advisable to the chop the whole leaf portion out.

Roast a spoon of fenugreek seeds (menthulu) and grind them into a powder.The fenugreek seed could be mashed under the rolling pin too.

Now in a kadai/pan (bandli/mookudu) add 2-4 tsps of refined cooking oil. Once hot, add mustard seeds and once they splutter, add cumin seeds, black gram, red chillies, a pinch of turmeric and a pinch of asafoetida and saute.

Add the tomatoes and salt to taste, mix and allow to cook. The tomatoes will leave water and form into a paste while cooking. Once all the tomatoes are cooked, add red chilli powder and roasted fenugreek powder and mix.

Tomato chutney is ready and if stored in the refrigerator shall stay for 4 days maximum. Tomato chutney tastes awesome with anything and everything. For Pavan however, only tomato chutney will be awesome.

Sindhi Capsicum curry

Thank you Shaifali for the superb recipe. Also thank you Kamala aunty for teaching us this curry. Capsicum or Shimla mirchi as it is called is another of the typical North Indian veggies regularly used in curries. Sindhi capsicum is simple and easy to make dry dish. The good thing about it is that it is not very spicy.

Serves 2

Preparation time: 10 -15 mins

Ingredients:

Capsicums (medium sized) 4
Red chilli powder 1tsp
Sugar 1 ½ tsp
Cumin seeds 1 tsp
Refined cooking oil 4-5 tsps
Pinch of turmeric
Salt to taste
Chickpea Flour(Senagapindi/kadlehittu/besan) 2-3tsp

Method:

Wash and cut the capsicum in to eatable cubes.

In a kadai/pan (bandli/mookudu), heat 5 tsps oil and add a tsp of cumin seeds (jeera/jeelakarra). Once they splutter add the capsicum.

Add a pinch of turmeric and salt to taste and mix. Cover and leave the capsicum to cook on a simmer. This may take upto 8 to 10 mins. Please keep checking in between if the capsicum has softened and is cooked.

Once the capsicum is cooked add a tsp (a pinch for lesser spice) of red chilli powder and 1 and a half tsp of sugar and mix well. Leave for another 2 mins.

Add 2-3 tsps of chick pea flour/besan and mix well. Now switch the stove off.

Sweet and spicy, Sindhi capsicum is a dry curry that goes well with any of the Indian bread or rice. We tried it with phulkas and it tasted awesome.

Panasa Ginjala Pulusu/Jackfruit Seeds Sambar

Panasa in Telugu means Jackfruit. The white seeds that we throw while having jackfruit are called panasaginjalu (seen like pebbles in the picture above). Panasaginjala pulusu is sambar made from these seeds. This is a traditional recipie that is made regularly in the jackfruit season.

Serves 2

Preparation time: 20-25 mins

Ingredients:

Panasaginjalu (Jackfruit Seeds) 10-15
Pigeon Peas (Kandipappu/ Toor Dal) 50 gms/ 1 cup
Sambar Powder 2 tsp
Ghee / Refined cooking oil 2 tsp
Mustard Seeds 1 tsp
Curry Leaves 4-5
Pinch of asafoetida (Hing)
Salt to taste
Freshly grated coconut to garnish.

Method:

Pressure cook the pigeon peas(Kandi Pappu). Dry the jackfruit seeds in a non-insect, non-infectious place for a day or two.

After the seeds have dried, the outer white cover of the seeds withers off on its own. Remove the white layer and the seeds will be brown in the inner. We shall use these brown seeds. Cut it into two halves to make it easier to cook.

Take a vessel, add one to two glasses of water. Add the peeled brown jack fruit seeds and salt to taste. Cover with a lid and leave to cook. This may take upto 10-15 mins. To know whether the seeds are cooked, take one and pick it to see if it has become soft. Also, the whole water turns browner. This means the seeds are well cooked. The seeds can also be pressure cooked along with the toor dal to make cooking faster.

Add boiled Pigeon peas and allow to boil for 2 more minutes. Add Sambar powder and mix well.

In a pan/ Kadai, add a tsp of ghee.Once liquid, add mustard seeds and once they splutter add curry leaves and a pinch of asafoetida (hing).

Season the Sambar with the tempering. Garnish with freshly grated coconut and finely chopped coriander. Jackfruit seeds sambar is ready.

Panasa Ginjala Pulusu is of course great with plain rice, a tsp of Ghee and few papads to crunch in between.

Palak Paneer

Paneer in Palak or Spinach gravy is a popular north Indian dish that needs no special introduction. Green and juicy, probably this is the most common dish on every north Indian menu, be it restaurants, hostels, functions or just at home.

This recipe is specially dedicated to the birthday girl. A very happy birthday Akhila!!!

Preparation time: 25 – 30 mins

Serves 2

Ingredients:

Spinach leaves (Palak) 1 bunch
Green Chillies 5
Milk 10 ml
Cumin seeds 1 tsp
Paneer cubes 6
Refined cooking oil 2 tsp
Garam Masala ½ tsp
Red chilli powder ½ tsp
Salt to taste
Fresh cream to garnish

Method:

Wash and chop the spinach leaves.

Boil the spinach leaves with 3 green chillies and a pinch of salt. Leave to cool.

Grind the spinach leaves and green chillies with 10 ml milk.

Now, in a pan, heat oil, add Cumin seeds (jeera), paneer cubes , 2 green chillies (optional) and mix. Wait till they become brown. Green peas can also be added after the paneer cubes are done (optional).

Now add the spinach paste and fry. If necessary add little water so that the gravy has a semi-liquid consistency and the curry is not burnt.

Add salt to taste, garam masala, mirchi powder and allow to cook till the oozes out. This may take around 5 – 7 minutes when cooked on simmer.

Garnish with fresh cream and serve.

Palak paneer tastes awesome with any of the Indian breads or any flavored rice. It is nutritious and tasty too. Hope Akhila makes this for her birthday and enjoys a great birthday.