Onion Tomato Chutney

Well bored of having Sambar or Coconut Chutney again and again? Try this then
Its a simple one using Onion and Tomato

Ingredients (Serves 2)
Big Onion chopped - 1
Tomato chopped- 1
Salt
Chilly Powder - 1/2 tsp
Oil - 1 tbsp
Curry Leaves

Heat oil in a Pan and add the curry leaves.
Add the onion and saute them well. Once its done add the tomato pieces and salt and saute it
Once its almost done, add the chilly powder and saute till the raw smell goes.
Take it off heat and once cooled a bit, grind it till you get a smooth paste.
Do not add water

Serve it with Dosa or Idli

Happy Dipping!!!

Cilantro Chutney / Dip

This post links to the memories about my school days especially the Lunch Time. Most of us use to bring Rice and some sort of curry for Lunch whereas our friend Anu will everyday bring something different. She will bring sandwich, cutlets, various types of rice. Every time she brings this sandwich with Cilantro chutney and a slice of cheese, one share goes to my friend Jinny and myself. Jinny was more interested in the cheese whereas i was more interested in the Cilantro chutney part :-)
My love towards her mother's foods were so serious that i even thought of marrying her brother. As her brother was younger to me, i was ready to marry her cousin (whom i have never seen) who was of course elder ;-)
Its better to be family to get all those goodies from her mother. That was my intention :-D
She used to pull my leg telling that she will talk to her aunt for me. Oh God it was just so funny when i think about it today.
Today about 9-10 years later, she might have forgotten about it but whenever i see Cilantro, Anu and her sandwiches comes to my mind. Jinny has been asking me to put this recipe for quite some time.
So i would like to dedicate this post to my friends Jinny, Anu and all those memories.
I don't know what all Anu's mother use to add, this is just what i came up with and it tastes the same.

Ingredients (Serves 2)
Cilantro - 1/2 cup
Coconut grated - 2 tbsp
Green chilly - 1 small
Salt
Water - 2 tbsp

Grind all the ingredients together. You can add more water, if you like it more thinner.
You can add any spices that you like the flavour of. This is just the basic version.

Use it as a spread for your bread or you can use it as a dip also.

Happy Eating!!!

Unakka Chemmen Chammanthi

Unakka Chemmen Chammanthi doesnt need any introduction ryt? We missed it when we reached here because we didn't find dry prawns any where here. When our friends returned from Kerala after a vacation, luckily they were able to bring some for us.
The Chammanthi is really very tasty that you can eat a plate full of rice just with that.

Ingredients (Serves 2)
Dry Prawns - 1/2 cup
Grated Coconut - 1/2 cup
Dry Red Chilly - 4-5 nos
Tamarind - a small piece
Ginger - a small piece
Pearl Onion - 1-2
Water - 3-4 tbsp
Curry Leaves
Salt

Dry roast the Dry Prawns along with curry leaves, ginger, pearl onion for 4-5 mins in medium flame
Add grated coconut along with the red chilly and dry roast them for 5-6 mins more.
Now grind this mixture along with salt and tamarind. You can add the water in between which will help in the grinding process.

Serve with hot rice and enjoy

Enjo Eating!!!

Ulli Chammanthi

Ulli Chammanthi

Haaa.... This is the one dish that i don't remember how many times I have cooked.
This is one thing that goes very well with Dosa and Idli. Whenever i make Dosa, this is a regular. It takes some time because you need to saute the onions but still i manage to make it because of the taste it has. It takes only 15 mins but dosa is something that i make when i am Lazyy so 15 mins is a lot for me :-)
Usually 'Chammanthi' will be blended till paste but this one i just give 2-3 pulses because thats how it tastes good. I feel it increases the taste level when you get to bite the onion along with the 'chammanthi'

Ingredients (Serves 2)
Pearl Onion - 15-20 nos
Salt
Chilly Pdr - 1/2 tsp (adjust to your heat level)
Oil - 1-2 tbsp

Heat oil in a pan and saute the onions with salt in medium heat for 8-10 mins.
Add the chilly powder and saute for 4-5 mins more and let it cool for 5 mins.
Now add it into the grinding jar and give 2-3 pulses the max (for the consistency as seen in the photo).
Transfer to a serving bowl
Now pour 1 tsp oil on top of the chammanthi and mix well.

Note: If you like it as a paste, then go ahead and grind it. It will be done in seconds :-)

Have it with Masala Dosa or Spot Dosa

Enjoy dipping!!!

Manga Perukku

Manga Perukku

Haaa... what to say about this
When its mango season, you can literally see that everything in the house will have mango in it. Oh God i miss being home.
Here in US getting the raw mango was little difficult.
However raw it used to be, it will still be sweet so i was really happy to get this perfect raw one.
Mango with fresh grated coconut, its just a heavenly combination and the mustard, it gives the perfect nuttiness to this
Its a must try guys

So the recipe

Ingredients (Serves 2)

Raw Mango - 1/2 a small one
Grated Coconut - 1/2 cup
Curd - 4-5 tbsp
Mustard - 1 + 1 tbsp
Red chilly - 2
Curry Leaves - 4-5
Salt
Oil - 1 tbsp

Note: 
First time you see a note first. Yes its important that the mango, coconut and mustard should not be mashed completely into a paste. It should be mashed very little that you get the small pieces to bite in the dish. 

Mix the Green chilly, salt,coconut,mustard 1 tbsp and curd and give it 2-3 pulses in a mixer. Now add the minced mango pieces and pulse it for 2-3 times. Now you will get a mixture where the coconut, mango and mustard is semi mashed. Keep it aside

Heat oil in a pan and splutter the rest mustard along with red chilly and curry leaves one after another and pour it to the mashed mixture. Mix it well and Manga Perukk  is ready.

Serve it with hot rice and there is no going back :-)

Try and let me know how it went for you

Happy Eating!!!