Thakkali Chammanthi / Tomato Chutney

Tomato Chutney is a tangy and tasty South Indian chutney made from tomatoes, herbs and spices, there is no onion no garlic or coconut in it. There are many variations of making Tomato chutney / Thakkali Chammanthi. 

Ingredients
3 Rip Tomatoes - diced
3 Dried Red Chillies
1 Tablespoon Split Urad Dal
Salt to taste
1 Tablespoon Oil or as required
1 Teaspoon Finely Chopped Ginger
1 Whole Clove
For The Tadka
A Sprig Curry Leaves
½ Teaspoon Mustard Seeds
A Pinch Asafoetida
1 Tablespoon Oil

Method

Heat oil in the pan and add in the urad dal first. On low heat allow it to turn light golden. Now add in the ginger , red chillies (break them into pieces) and the clove. Sauté for a minute till the red chilly changes color. Now add in the chopped tomatoes and salt. Cook the tomatoes till they are soft and mushy.

Take off heat and allow this mix to cool. Now grind this mixture to a fine paste and keep aside. While grinding, you can add 2-4 tablespoons of water to get the desired consistency of the chutney.

For The Tadka

Heat oil in a small tadka pan add the mustard seeds when they splutter, add the asafoetida and curry leaves give this a good mix. Add in the ground tomato chutney, taste for salt, add if needed. Cook for 2 minutes till all comes together. Take it off heat and enjoy this yum..mm chutney!

This Tomato Chutney taste good and is a perfect accompaniment to enjoy with Idli, Dosa, Vada, Uttapam or even rice and dal. 

We enjoyed this with Ragi Idli and Drumstick Sambar | Murungakkai Sambar... a perfect combo!! 

Labels: Vegan, No Onion No Garlic, Chutney, Tomato, Gluten free, Appetizer, South Indian

Red Pumpkin Chutney/Poosanikai Chutney#SundayFunday

This delicious, healthy chutney, vegan and gluten free, with no coconut added in this chutney, perfect as an accompaniment for idli, dosa, uttapam, appe or rice and dal. It has a hint of sweet flavor and tasted awesome. You can increase the spice level by adding more number of red chilies according to the sweetness of the pumpkin puree. 

Serves 2
Ingredients
½ Cup Heaped Pumpkin Puree
1 Teaspoon Tamarind Paste
Salt to taste
1 Tablespoon Tur Dal
1 Tablespoon Chana Dal
3 - 4 Dried Red Chilies
½ + 1 Teaspoon Oil
For The Tadka
½ Teaspoon Mustard seeds
A Pinch Asafoetida
1 Red Chilly
3 -4 Curry Leaves

Method

Chop pumpkin into pieces, steam and mash it, then, measure ½ cup.
In ½ teaspoon of oil first roast tur dal, chana dal, separately, when they turn golden then roast the red chilies, till it releases an aroma. Remove them on to a paper to remove any excess oil, let this cool.

Place the roasted ingredient in a small blender jar and grind to a coarse powder. Now add the mashed pumpkin, tamarind paste and salt to taste, grind this well to smooth paste. The chutney is ready, remove this into a serving bowl.
Let's prepare the tadka

Heat a teaspoon of oil in a tadka pan, when hot add the mustard seeds, when they crackle add the asafoetida, red chilly and curry leaves. 

Pour this over the chutney and enjoy!!
Labels: Chutney, Red Pumpkin, South Indian, Sunday Funday, Vegan, Gluten free, Healthy, Serves Two

For Sunday Funday Wendy of A Day in the Life on the Farm, has chosen this theme for us Winter Squash. Check out some to the recipe made by our group. 

• Acorn Squash and Apple Soup  from A Day in the Life on the Farm
• Butternut Squash Latkes from Palatable Pastime
• Kar Assaly - Egyptian Pumpkin Pie from Pandemonium Noshery
• Red Pumpkin Chutney/Poonsanikai Chutney from Sneha's Recipe
• Stuffed Gem Squash from Food Lust People Love
• Winter Squash, Ginger, & Chicken Stir Fry from Amy’s Cooking Adventures

Quinoa Dosa With Peanut Coconut Chutney

Quinoa Dosa is a healthy and tasty dosa that is very easy to prepare just like regular dosa. The batter for the Quinoa dosa is made of rice, quinoa and urad dal. Quinoa dosa is healthy and different to break the boredom of making regular dosa , you can relish it with your favorite chutney or sambar!

Ingredients
1 Cup Quinoa - I used organic quinoa
1 Cup Idly Rice
½ Cup Urad Dal
1 Teaspoon Fenugreek Seeds
Water as required for grinding
Salt to taste
Oil as required for making dosa

Method

In seperate bowls wash the quinoa

urad dal and fenugreek seeds.

idly rice,

 Wash 3 to 4 times until you see clear water. Soak it in enough water for 6 hours.

After 6 hours, drain all the water and wash it in fresh water and drain all the water. In a wet grinder add little quantity of the soaked urad dal and fenugreek seeds, rice and quinoa add little water to grind this to a fine paste. Grind the mixture into a smooth, and fluffy batter with adding little water as possible in regular intervals when needed.

When this is ground to fine paste transfer the mixture to a bowl, add required amount of salt and mix well. Allow the batter to ferment for 8 to 10 hours or overnight.

In the morning give the batter will be light and fluffy a good stir and check the consistency of the batter. If it is little thick add around ¼ cup water to make a flowing but thick spreading consistency batter, this will yield perfect crispy dosa.

Heat a dosa tawa, brush it oil and spinkle a little water and wipe is clean with a kitchen towel. Now pour a ladle of batter and spread it like regular dosa. Drizzle few drops of oil and cook dosa in medium flame. 

When dosa looks done transfer it to a plate.

Let's Prepare the Chutney to go with it!!

This Peanut Coconut Chutney goes well with any South Indian food like dosa, idli, uttappam etc.

This chutney is very tasty and easy to prepare, done with few ingredients. I' am 100% sure almost every kitchen has these ingredients ready to use.

Make One Cup
Ingredients
For Chutney
½ Cup Peanuts
¾ Cup Freshly grated coconut
2 Tablespoons Roasted Chana Dal
¼ Cup Yogurt
1 Bunch of Coriander leaves/Cilantro
1 Inch Piece of Ginger
3-4 Green Chillies
1 Tablespoon Sugar
Salt to taste
For Tadka
1 Tablespoon Oil
1 Teaspoon Mustard seeds
2 Dried Red chilies
Pinch Asafoetida
5-6 Curry leaves
Method
Grind together ingredients mentioned for chutney in a mixer grinder using very little water to make thick chutney. Take it out in a bowl.
For the Tadka

In a small saucepan kept on high heat, add oil and let it heat well.

Once the oil is nice and hot, reduce the heat.
Add the mustard seeds and let it splutter. Add the asafoedita, red chillies and curry leaves mix it well for a minute. Switch off the flame and pour over the prepared chutney.

Serve with quinoa dosa.

Enjoy this delicious combo!! 
Labels: Quinoa, Dosa, Peanuts, Ginger, Chutney, Healthy, Breakfast, Main course, South Indian, Crepes, Improv Cooking Challenge

September 2021 Improv Cooking Challenge
Theme is Peanut & Ginger
Asian Noodle Salad by  A Day in the Life on the Farm
Haitian Tablet Pistach by  Pandemonium Noshery 
Kung Pao Chicken  by Palatable Pastime 
Minty Tomato Peanut Chutney by  Magical Ingredients 
Quinoa Dosa With Peanut Coconut Chutney by  Sneha's Recipe  

Sweet Date & Tamarind Chutney/Khajur Imli Ki Chutney

Date & Tamarind Chutney/Khajur Imli Ki Chutney is a sweet and sour tangy chutney. This sweet chutney is an essential component in dhoklas, chaats like pani puri, bhel puri, samosa etc. I make this in the pressure cooker since it reduces the cooking time and also helps you make it in one pot.

Ingredients
20 Dates – pitted
50 Grams Tamarind
2 Teaspoons Cumin seeds
1½ Teaspoon Saunf/Fennel seeds
½ Cup Grated Jaggery
1 Teaspoon Sugar
1 Teaspoon Red Chilly powder
½ Teaspoon Dry Ginger powder
½ Teaspoon Sendhav Namak/Black/Rock salt
¼ Teaspoon Sea Salt
1 Cup Water

Method 

Dry roast cumin seeds and fennel seeds. Cool slightly and grind to a powder. Wash, de seed dates and chop roughly.
Clean the tamarind to remove any seeds.
In a pressure pan add the dates, tamarind, sugar and jaggery together, with a cup of water and pressure cook on high for one whistle then reduce the flame and cook it on low flame for 5 minutes. Switch off the flame and allow the pressure to release naturally.
Once the pressure has cooled open the pressure cooker and with the help of a hand blender blend the tamarind and dates to make a coarse mixture. Strain this paste. Pour this into a pan and add all the spices, chili powder, cumin, fennel powder, black salt, salt and ginger powder into the pressure pan and bring it to a boil, then lower the flame and simmer the chutney till it reached the right thick consistency or for about 6 - 8 minutes.

Cool and serve with Samosa or Bread Pakora or add it to Dahi Batata Puri Chaat, Pani Puri, Bhel Puri etc., Enjoy!!
My Notes

This chutney can be stored in refrigerator for days or make it in bulk and freeze it for up to 6 months. The best part of freezing this chutney that it remains soft (not frozen) and can be eaten any time, just microwave for 15 - 20 seconds and your chutney is ready to use.

Labels: Chaat, Dates, Tamarind, Chutney, Dipping Sauce, Homemade, Preservatives free, Pressure Cooker

Red Garlic Chutney#SundayFunday

This Chutney is an easy side dish which goes well with idli, dosas and with dal rice, can be made with minimum ingredients and also used a multi purpose masala in gravies. This is real spicy fiery red chutney. If you are spice lover then this is for you!!

Makes One Cup
Ingredients
25 Grams Peeled Garlic Cloves
25 No's Dried Bedgi Chillies
1 Teaspoon Sea Salt or to taste
¼ Cup + Sesame Oil

Method

Break the chillies into small pieces, wash and soak it hot water till they soften.

Heat a tablespoon sesame oil in a pan, add the garlic and fry it stirring continuously until it becomes translucent ( do not brown/ burn it). Remove from flame and allow it to cool to room temperature. Drain the chillies completely, squeeze out the water ( if you want discard the seeds to reduce the spiciness- I used the seeds also). Now grind all the above ingredients together without adding any water. Add a teaspoon of oil at a time to to grind it to a smooth fine paste.

Remove this into a sterilized jar/bottler and pour the remaining oil on top. The chutney is ready for serving and does not require any tadka. It can be stored for a week or two in a cool place with a inch of sesame oil on top or in the refrigerator for 3 months.

My Notes

The Bedgi Chillies lends a tangy, fiery red color and offers a moderately spicy taste, unlike the Kashmiri chillies. Do try it and you can use this in gravies too, as a multi purpose masala.

Labels: Chutney, Garlic, Spicy, Multipurpose Masala, Sunday Funday

For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. I thank our host for this week's event Rebekah Rose Hills of Making Miracles.
Sunday Funday Theme "Garlic"   

• Blackened Steak Caesar Salad by Amy's Cooking Adventures
• Creamy Garlic Butter Tuscan Shrimp by Making Miracles
• Family Secret Garlic Bread by Food Lust People Love
• Garlic Parmesan Hasselback Potatoes by Mayuri’s Jikoni
• Garlic Roasted Salmon with Brussels Sprouts by A Day in the Life on the Farm
• Garlicky Fregola with Edamame, Mint, and Ricotta by Culinary Adventures with Camilla
• Indo Chinese Style Schezwan Chutney by Cook with Renu
• Lasanachi Chutney | Maharashtrian style dry Garlic Chutney by Sizzling Tastebuds
• Red Garlic Chutney by Sneha's Recipe
• Tomato, Basil, and Garlic Filled Bread by Karen's Kitchen Stories

Cheesy Chicken Chutney Pull Apart Skillet Rolls#BreadBakers

These are pillowy soft pull-apart buns stuffed with cheese and spicy chicken filling. A perfect breakfast bread.

Measurements 1 Cup = 200 Ml Cup
Ingredients
1 Cup All Purpose Flour.
1 Cup Whole Wheat Flour
½ Cup Milk
¼ Cup+ Water
1 Tablespoon Sprouted Whole Wheat Flour
1 Tablespoon Olive Oil
5 Grams Fresh Yeast
1 Teaspoon Sugar
½ Teaspoon Salt
For The Filling
1 Cup Boiled & Shredded Chicken
To Grind Coarsely- Chutney
2 Green Chillies - chopped
2 Tablespoons Coriander Leaves
2 Cloves Garlic - chopped
½" Piece Ginger - chopped
½ Teaspoon Cumin seeds
1 Teaspoon Lemon juice
Salt to taste
Cheese as required 

Method 

Add all the dry ingredients together in a bowl, mix well then add the oil and the milk/water and mix very very well together until you get a firm dough that is not sticky. Cover and let it dough double in volume.

In the meantime, let's The Filling

Mix the chicken and the coarsely ground chutney well, taste for salt and spiciness according to your taste. I have made the chutney spicy.

Once the dough doubles in volume. Deflate it and cut into 7 equal balls.

Then flatten each ball , fill the dough with the filling and top it with cheese. Bring the edges to together and seal it well. Take it on to work surface and roll it into a smooth ball, using very little pressure. Place it on to greased cast iron skillet, and let is double in volume. 

Made two only of cheese for my hubby.

Brush the buns with egg wash. 

Bake it in a preheated oven at 190°C for about 18 to 20 minutes. 

Cool them on a wire rack. 

Pillowy soft pull-apart buns, cheese chicken..mm...ready!!

Enjoy!!
Labels: Breads, Bread Bakers, Pull Apart Bread, Chicken, Cheese, Chutney, Breakfast, Skillet

Welcome to Bread Bakers! This month, our theme is Bake a Tear & Share/Pull-Apart breads.

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient. This month the Bread Bakers are making Tear & Share Holiday Breads, a theme chosen by Felice from All That's Left Are The Crumbs.

And don’t forget to check out all the amazing breads baked by our talented bakers ~ 

• Baklava Danish Tear and Share Treat Bread by A Messy Kitchen
• Buttery Soft Pull-Apart Dinner Rolls by Karen's Kitchen Stories
• Cheesy Chicken Chutney Pull Apart Skillet Rolls by Sneha's Recipe
• Cheesy Tomato Tapenade Party Bread by Food Lust People Love
• Cranberry Cinnamon Star Bread by Making Miracles
• Fruit Mince Braided Star Bread by All That's Left Are The Crumbs
• Gingerbread Spice Christmas Tree Bread by Passion Kneaded
• Herb and Cheese Star Bread by Ambrosia
• Koledna Pitka - Bulgarian Christmas Eve Bread by Magical Ingredients
• Pumpkin Spice Pull-Apart Loaf by Palatable Pastime
• Spiced Chrysanthemum Bread by Culinary Adventures with Camilla
• Turkey, Cranberry and Cheese Pull Apart Bread by A Day in the Life on the Farm

Hung Curd Veggie Sandwich – Healthy Bite

This is an healthy sandwich, no cream or mayonnaise! Try this healthy hung curd sandwich with the goodness of veggies for your breakfast or brunch. It's quick, delicious and filling.
Makes 2 Sandwiches
Ingredients
4 Bread slices
½ Cup Hung Curd
¼ Cup Finely Chopped Cabbage
¼ Cup Finely Chopped Carrot
¼ Cup Finely Chopped Capsicum
¼ Teaspoon Chaat Masala
1 Tablespoon Chopped Coriander Leaves
3 Tablespoons Mint Chutney
Salt to taste
½ Tablespoon Ghee/Butter
Sandwich Masala to sprinkle - optional
Method

Mix hung curd, chopped vegetables , chaat masala and salt to make filling.

Filling is ready

Toast the bread slices with ghee/butter on a grill pan

only on one side.

Take a bread slices which side is toasted, apply the mint chutney generously.

Top it with the hung curd filling. 

Sprinkle Sandwich masala.

Close with another bread slice.

Grill it till crisp on a tawa or a sandwich grill. 

Healthy , quick,  easy Hung Curd Sandwich is ready for your  breakfast.

Labels : Healthy,  Breakfast, Brunch, Snacks, Hung curd, Vegetarian, Mint, Chutney,  Kids Delight, Serves Two