Tomato Garlic Chutney

Tomato garlic chutney is a slight variation of the regular tomato chutney/thokku. Generally we won't add garlic in thokku. But few garlic pods with tomato tastes good. Try it out!
Serves : 2

Ingredients:

Tomato - 2 (big)

Garlic - 5 to 8 (medium size) pods

Red chilli - 3

Salt - as needed

Fenugreek seeds - 10 nos (crush it in muncher)

Seasoning:

Gingelly oil

Mustard

Curry leaves

Method:

Roughly chop tomatoes and garlic. Add to mixer with red chilli and salt. Grind it to a smooth paste without adding water. 

Heat gingelly oil in a pan and add mustard. When it splutters, add curry leaves. Then, add tomato paste and let it boil for 5 minutes. At this time, add crushed fenugreek seeds and mix well. Close the pan and let it boil till oil oozes out. 

You can also refrigerate this as a thokku for one week if enough oil is added. Tastes yummy with idly/dosa/ven pongal/kichadi/upma. 

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Ellu Chutney (White sesame seeds chutney)

Ellu chutney was kind of new to me when I first heard people saying it. So I tried this in the same way as peanut chutney. It turned out good and I liked it. 

Serves : 2

Ingredients:

White sesame seeds - 1/4 cup

Coconut - 6 pieces

Red chilli - 2

Salt - as needed

Seasoning:

Oil

Mustard

Urad dhal

Curry leaves

Method:

Dry roast sesame seeds till it starts to splutter(do not dark roast it). Add this to mixer along with, red chilli, salt and coconut. Grind to a smooth paste.

Heat oil in a pan and add mustard. When it splutters, add urad dhal and curry leaves to it. Pour this to the chutney and serve with dosa/idly.

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Methi Matar Malai

This is a dish from Punjabi cuisine. It is usually served with roti/chapathi/naan varieties. The dish will be in a very creamy form looking rich. Methi leaves have got a very good nutritional value. Also, it helps in reducing cholesterol and blood sugar levels. We can have 5 to 10 methi seeds with a cup of water in empty stomach once in a week. This helps to reduce the internal body heat. Now, let's check out how to prepare this recipe.

Serves: 3

Ingredients:

Methi leaves - 1 cup
Onion - 1 (finely chopped)
Ginger garlic paste - 1 sp
Green peas - 1/2 cup
Milk - 1 to 1.25 cups

To grind:

Onion - 1/2 cup
Green chilli - 2 (big)
Cashew - 10 to 15
Cinnamon - 1 small piece
Cloves - 2
Cardamom - 1

Seasoning:

Oil
Cumin seeds - 1 sp

Method:

Roughly chop the onion given under "to grind" section and let it boil in water till it changes color. Soak cashew in water for 20 minutes. Boil green peas in water with a pinch of salt. Wash and chop methi leaves.

Drain the onion and add to mixer along with cashew, green chilli, cinnamon, cloves and cardamom. Grind it to a smooth paste and keep aside.

Heat oil in a pan and add cumin seeds. When it splutters, add chopped onions and ginger garlic paste. Saute till the raw smell goes. Now, add chopped methi leaves and saute till it wilts well.

Now, add the ground paste to it and cook till the raw smell is gone. At this point, add milk, green peas and salt. Mix well. Add water if needed to get the gravy consistency. Boil it for few minutes and turn off the flame when it starts thickening.

Methi matar malai is ready to be served with roti/chapathi/paratha.

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