Tomato Chutney/Thokku:

 The tomato chutney or thokku is a very spicy side dish for idli,dosai and for rice too. Very easy to prepare, lesstime consuming and a simple dish to go. In India when the toamtoes are cheap, we used to prepare this thakkali thokku /chutney and store it in fridge & use whenever we need.To have a nice colour and taste for the tomato chutney, select the correct type of tomato to be used. If using roma tomatoes, we can get a nice color, but the taste of sourness will less in this. So I prefer to use the larger tomatoes as nattu thakkali in India.

Egg Gravy:

Ingredients:

5 Eggs

½ Red Onion chopped (Keep some for tempering)

1 Tomato Chopped

½ tsp Fennel seeds/Sombu

½ tsp Cumin seeds

1 tsp Peppercorns

3 Green chillies

1 Cinnamon stick

1 Cloves

10 pieces of Garlic (3 pieces for grinding, remaining cut lengthwise)

1 inch of Ginger

4 Coconut pieces(medium)

1 tsp of Red chilli powder

Oil

Salt

Preparation:

Boil the eggs and peel them and keep it aside.

In the oil fry all the spices,green chillies and then add chopped onions and ginger,garlic.

Fry them in the oil and when the onion colour changes, add the chopped tomatoes and salt and cook covered for few mins.

When the tomatoes are mashed well, switch off the flame and let it to cool sometime.

Meanwhile, grind the coconut pieces first without adding water.

Then add the cooled mixture to it and grind it again in a mixie/processor.

Add water if needed and make the paste ready.

Now in a sauce pan, add oil and fry the remaining chopped onions and garlic(cut lengthwise) and add the paste and fry in the oil for few secs.

Then add a tsp of red chilli powder & a cup of water and bring it to boil.

When all the raw smell of masala goes, add the eggs with slits on each side of eggs, sothat the masalas goes inside the eggs.

Cook covered for 5 mins in medium-low flame. The egg masala leaves oil on sides.

Now the egg gravy / muttai kuzhambu is ready to serve with biryani/ plain rice/chapatti.

Gobi 65

Chilli Parotta:

 

Ingredients:

1 Onion (half chopped  finely and remaining diced into big pieces)

1 Tomato (chopped)

2 Green Chillies                                                   

2 Dry Red Chillies ( or Use  1 tsp Red chilli powder)

2 tsp Coriander seeds

1 tsp Cumin seeds

2 Garlic(Chopped finely)

Pinch of Food Color

Left over Peas masala,parottas

Spring onions chopped

½ Capsicum (into big pieces)

Preparation:

In a fry pan, add a tsp of oil and fry the coriander seeds,cumin seeds.

Then fry the green chillies,onion and red chillies in that and then add the chopped tomatoes and salt.

Leave this mix to cool and grind it to make a paste with little water.

Meanwhile make parottas, or reheat the leftover parottas and cut it in to pieces.

In a fry pan add a tsp of oil and fry the chopped garlic, onion and capsicum (medium)pieces.

Fry the masala in this  mix and bring to boil with adding little water.

Add a pinch of food color (optional) to give a rich look.

Now add the parotta pieces and left over peas masala to it.

Once the parottas are soften and absorbs all water,add the chopped spring onions and serve it with onion raita and lemon wedges.

Enjoy the Chilli parotta and leave ur comments.

Note:

If u r using frozen parottas, the taste will differ lightly, since we get a sweet taste from the frozen parottas.

So try making parottas at home and then prepare chilli parotta to enjoy the real hotel taste.

Kulfi

Kulfi Icecream:

                    Kulfi  ice is very rich in taste because of  the nuts ,milk and milk products used in the preparation. In hot summer ,at night times all the kids will wait eagerly for the Kulfiman on our streets. He will have 3 types of Kulfi’s in which the quality and taste differs according to the rates.I tried making it home with full cream aavin milk/ Arokya milk  in India that resulted in the real kulfi taste. Its a time consuming process and needs more attention (avoid multitasking) and patience. But guaranteed for taste.

 The recipe here is for the Kulfi that we get in the Dhaba restaurants.