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Spicy Honey Garlic Salmon in foil

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Salmon-7

It’s loaded with garlic, sweet and heat that tastes a million times better than take-out. Spicy, crispy, sweet with ginger and garlic flavor. Truly finger licking salmon, and also one of those dishes that don’t require too much standing nor spending time in the kitchen. You can serve it with veg fried rice, rice noodles, or simple sesame noodles, or even some plain rice or quinoa. This is an easy dish you must try in summer. It is one of the easy dinner recipes that you can make without standing much on kitchen. Kids would love it and surely not only kids. I have few more Chinese Asian Inspired recipes that you can look on.

I have not cooked salmon many times but I think and believe the best and facile way to make salmon is by cooking in foil.  The flavors will steep right in, leaving us with the most flavorful and tender salmon ever. If you want a quick, easy and a fancy dinner, just go for this. You can make it for someone special and you can make it quick and spend some time with him/her. Let it be for a date night, game night, pot luck and I would say this salmon is the best to go for!

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 I placed this on a bed of salad and it  was perfect for a healthy quick dinner. And salmon is totally healthy, I have heard it promotes joints, reduces inflammation and improves the  memory.

Other favorite baked recipes: SWEET AND SPICY GARLIC CHICKEN DRUMSTICKS, ROASTED CAULIFLOWER CHICKPEAS TACO WITH CILANTRO LIME CREMA, ROASTED EGGPLANT MOZZARELLA PASTA, CHEESY ROASTED BABY POTATOES WITH SOUR CREAM, SPICY BAKED CAULIFLOWER BITES

Salmon-3

5.0 from 1 reviews
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Spicy Honey Garlic Salmon in foil
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Salmon Fillets – 4 (around 5 ounce)
  • Sesame seeds & chopped coriander leaves – for garnish


    For sauce:
  • Brown sugar – 2 tbsp
  • Lemon Juice – 1 tbsp
  • Dijon Mustard – 1 tbsp
  • Honey – 4 tbsp
  • Sodium soy sauce – 2 tbsp
  • Rice vinegar – 1 tbsp
  • Ginger – 1 tbsp, freshly grated
  • Sriracha – 1 tsp
  • Red chilli Flakes – 1 tsp
  • Garlic – 3 cloves, minced
  • Oregano – ¼ tsp
  • Kosher salt – to taste
  • Freshly ground black pepper – to taste
  • sesame oil – 2 tbsp
  • Lime zest – 1
Instructions
  1. Preheat oven to 375 degrees F. Line a baking sheet with foil. Pat the salmon dry with a paper towel.
  2. In a small bowl, whisk ingredients under “the sauce”.
  3. Dip each piece salmon into the sauce and place in the prepared baking sheet. Spoon the leftover mixture over the salmon.
  4. Fold the sides of the foil over the salmon, cover it completely and seal the packed closed.
  5. Now place into oven and bake for about 15- 20 minutes until cooked through.
  6. Open the packed and broil for 2 -3 minutes for it to get caramelized and slightly charred.
  7. Serve hot by garnishing with chopped coriander leaves and sesame seeds.
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Salmon

Indian Style Mixed Veggies stir fry/ Poriyal/ Thoran

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dal&cabbage-14Steamed veggies are seasoned and  garnished with fresh coconut in this classic south Indian stir fry. Perfect Vegan healthy dry curry recipe using all veggies!

Today I wanted to post a comfort food from my home. You can make this in few minutes. This stir fry is healthy and goes well with plain rice or any gravy. I always prefer individual veggies stir fry than the combination of few veggies. But this time I wanted to have it all healthy, and tried combining all veggies that I thought of which will go well together. I was not even fond of veggies few years back. But thanks to my boyfriend for making me like it. In India, my Amma( Mom) made sure that I always had healthy food. She used to incorporate veggies into my food somehow. My dad always makes sure I have fruits. He used to chop some fruits in the morning and give us. And also whenever we have Indian breads like chapathi, parathas he used to give some cucumber and tomatoes on sides. So I was never conscious about all that. Now I make it a point to have veggies 😀 life changes once you stay far from your parents.

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Healthy and tasty! Less oil, vegan and perfect for Saturday afternoon lunch. Today I wanted to post a comfort food from my home. You can make this in few minutes. I would say the main task is to chop those veggies. But pain is gain! Have to do something to make our life healthier. Poriyal/thoran is a preparation where the chopped or grated vegetables are sautéed in spices and topped with grated coconut sometimes. You can make poriyal/stir fry with almost all veggies like beans,carrot, cabbage, chow chow/chayote, bitter gourd/pavakkai,bottlegourd,beetroot,okra,potato,broccoli,zucchini, cauliflower, arbi/seppankezhangu , raw banana/ vazhakkai, cluster beans/ kothavarangai poriyal and so on.

I have been thinking of posting this recipe for a long time, then thought it’s too simple to post. But now I thought it can surely help beginners or bachelors. You can substitute this with any veggie you fancy and make this same stir-fry. You can even use frozen veggies, then you have to just 1 tbsp. of water, add the coconut and switch off. There is no need of boiling and the whole recipe just takes 5 minutes to do. It tastes best with rasam, dal,Onion kuzhambu/curry, spinach curry, pepper kuzhambu/curry or sambhar. You can also have this with roti or just with plain rice.

Other favourite stir fry recipes are here: STIR FRY/ DRY CURRY Recipes.

dal&cabbage-12

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Indian Style Mixed Veggies stir fry/ Poriyal/ Thoran
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4 cups
 
Ingredients
  • • Mustard seeds – ½ tsp.
  • • Urad dal/split black gram – 1 tsp
  • • Asafetida – ¼ tsp
  • • Onion – ½ cup, chopped (1 small)
  • • Green chilli – 2, chopped
  • • Curry leaves – 1 spring
  • • All veggies - 4 cups, chopped, I used beans, cabbage, carrot and peas
  • • Turmeric powder – ¼ tsp
  • • Sambhar powder – ½ tbsp
  • • Salt – to taste
  • • Red chillies -3 , broken
  • • Fresh coconut – 1 tbsp
  • • Oil - ½ tbsp
  • • Coconut oil – 1 tsp
Instructions
  1. Heat oil in a pan, add mustard seeds, urad dal, asafoetida, red chilli and let it splutter. Add curry leaves and fry for a min. Now add chopped onions and green chillies and salt and sauté well till onions gets slightly browned.
  2. Now add the chopped veggies, sauté for a minute. Add the turmeric powder and sambhar powder. Mix it well. Add water till it is almost covered. Close the lid and let it turn soft and raw smell leaves.
  3. Once all the water gets evaporated, add dry coconut and give a quick stir fry. Finish off by adding 1 tsp of coconut oil and switch off.
Notes
1. You can substitute this with any veggie you fancy and make this same stir-fry.
2. You can use 1 tsp of coconut oil to garnish. It gives extra flavor.
3. You can use frozen veggies also, then you have to just 1 tbsp of water, add the coconut and switch off.
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Basundi/ Condensed Milk Pudding

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basundi

Sweetened Thickened milk flavored with cardamom and saffron.

Basundi Video

I don’t do desserts or sweets without reason. I really need a reason to make them !:) And the reason today is “RELISHTHEBITE Blog 1st YEAR ANNIVERSARY”! Do I need more reason to celebrate? I will share about the recipe and then will share the happiness of the blog anniversary 🙂

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Basundi is also called Rabdi. Rabdi is flavored sweetened thickened milk by boiling milk for hours and finished up by adding sugar to it. It is one of a rice Indian delicacy. You can even add edible rose petals, but I just added rose water because I personally don’t like to have rose petals. You can even skip sweetened condensed milk and boil milk for some more time and add sugar to it. The name basundi looks complicated but it is so simple to make. I am adding sweetened condensed milk because the usual rabri procedure is to boil milk for hours, but by this method you can boil milk for few minutes and add sweetened condensed milk which makes thick and you can make this recipe in 40 minutes instead of hours. You can also make the recipe with unsweetened condensed milk and then add sugar as per your taste.

You can make this for any festivals dessert recipes. This recipes makes us to spend more time with people and still make some desserts for festivals! Other favorite dessert recipes: Coconut Ladoo, Coconut Burfi/fudge, Rice Kheer/Pudding, Rasmalai, Rasgulla, Aval kheer, carrot ladoo, semiya kesari/vermicelli sweet, Beetroot halwa

basundi

5.0 from 1 reviews
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Basundi/ Condensed Milk Pudding
Author: 
Recipe type: Dessert
Cuisine: Indian
Cook time: 
Total time: 
Serves: 7 servings
 
Ingredients
  • Milk – 1 litre, full fat
  • Sweetened condensed milk – 350 ml
  • Cardamom powder – 1 tsp
  • Saffron – 6 strands, soaked in 1 tbsp of warm milk
  • Nutmeg powder – a generous pinch
  • Rose water – ¼ tsp
  • Pistachios & almonds – 20, chopped
  • Saffron – a few strands for garnish
Instructions
  1. Take a thick bottomed saucepan in medium to high heat, Add milk and sweetened condensed milk in it. After it comes to boil, reduce the heat to low.

  2. Taste after few minutes and if you find it too sweet for you, you can add more milk to it and adjust the taste.
  3. Keep on stirring at intervals or else the mixture would get browned or burnt from bottom. Use a rubber whisk to whisk it so that it does not make any scratches in the vessel. Stir at regular intervals so that the milk does not stick to the bottom.

  4. The milk or cream gets collected at the sides and top scrape it every 5 minutes and add it to the mixture. It took around 45 minutes on a low flame for me for the milk to get thickened. The consistency of basundi is a one-step thicker to condensed milk.

  5. Add saffron milk, nutmeg powder, chopped nuts and cardamom powder. Stir well.

  6. Switch off and serve warm or chill with some saffron strands. I like it chill so keeping it in fridge now!
Notes
1. The mixture will thicken a little more when it is cooling. So don’t make the consistency too thick.
2. If you are using condensed milk, and sugar, then use 300 ml condensed milk and 4 tbsp of sugar.
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I like my basundi chill and most people like it chill. So serve it chill!

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Now, I am back to celebration mode. Relishthebite 1st Year Anniversary! I can’t believe I am here. What a quick ride! I still remember the first day August 14th, 2014 for my first post for Kuzhi Paniyaram/spiced dumplings. I took this picture on my Iphone, and did not know what to type on the first post and I was clueless about everything. And I am still ignorant about most of it. And for my eyes that was the best spiced dumplings picture last year. I feel like laughing out loud for that picture now but I want to keep it as a remembrance. And I am sure after two years I would be laughing at this “Basundi” picture. When I sent this picture to Foodgawker, I got rejected and I was down and furious for that! Hahaha! I was so insensitive! The third day after I posted my recipe, I got 100 views and I was super excited.:D I kept blathering about my blog to everyone I met for first week. I was very enthusiastic!

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I know I have a long way to go to develop my writing skills, photography skills, coding skills and everything. But this minute, I am proud of myself! I am so happy that I started a food blog  ! I am not very active in posting recipes for the past one month and I feel really bad for that. 🙁 But I am in that spot of my life that I had to go through this gap :(! Thank you all, my family, my friends, my fellow bloggers and my readers for supporting me always!

I wanted to share some of the insights of my blog :). I thought may be that would help some new bloggers and other fellow bloggers. And also I have no idea how these numbers should look for the first year 🙂 If I am going on the right path! I started all this as a hobby but when I see that so many users do check my recipe and try it, it makes me really happy! It gives me an answer to the hard work and time I spend for it :)! My other fellow bloggers and friends are the ones who should advise me on this 🙂

This is this year Google analytics from August 14,2014 to August 12,2015 for Relishthebite:


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Last year august my page views was 3,710 and last month it was 76,533. I thought it is not that bad at all! 😉

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My Blog is monetized for ads, so your views and the clicks help me earn some money, which eventually helps in running the blog :)! I am working as publishers for Gourmet Ads, Sovrn, Infolinks, Yellow Hammer Media, Foodie Blogroll, Swoop! And some affiliate programs like bluehost, Thesis theme, Genesis framework, Elegant Themes.

Do you love reading food blog? Want to start a blog? Don’t wait. It is simple! Today is your day to start the blog! I have a post on how to start your own blog!

Thank you all for taking the time to read this 🙂 and for supporting me always!!!

Pepper Paneer Do pyaza

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paneerpyaaz-8Paneer or cottage cheese cooked in a rich, creamy and mildly spiced onion based gravy.

Paneer is an Indian cottage cheese, do is double and pyaza is onion. It is paneer curry with twice the amount of onions. I have seen so many different ways to do this recipe, some add tomatoes to it and some don’t. And some mince onions ,some dice onions, some blanche onions and add to the recipe. I guess there is no specific recipe. I saw sanjeev kapoor recipe and it was done on a dum( slow cooking) but there was no chilli powder or bell pepper added to it. I guess everybody has their own way to do this 🙂 So, I did this recipe adapting from all recipes I knew. And I totally loved it. It was perfect for parathas and  peas pulao.

Onion based recipe sounds crazy as most of our recipes have onions to it. When I started cooking, I knew most of my recipes with just onion and garlic in it. But in this recipe, it is mainly onions. The onions are added in two different ways for different taste and texture. I added one as a fried onion, blended it and other as diced onions. This is semi dry kind of gravy.

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For my non-Indian readers, Paneer is a type of fresh cottage cheese that can be made easily at home.  Paneer has a milky flavor on its own, so it taste best when paired with strong spicy flavor like curries or tikka. This is a cheese that won’t melt like mozzarella or cheddar will. We can add them on any curry, or crumble them into flat breads like roti. Or even add them to kebabs and the cheese will keep its shape and chewy texture. I like making paneer at home. But sometimes i do buy them outside if I am very indolent. But I am sure home-made paneer is more hygienic and it saves a lot of money as well.  Here is the recipe to make homemade paneer.

After a month, I am posting this recipe. I had lot of personal commitments to work as we all have some 🙂 once in a while. I was off this Monday, and I made this with some parathas and ghee rice. It made my day! And I clicked the pictures and posting it now.

Vegan Note: You can replace paneer with firm tofu for this recipe. And also avoid cream, yogurt and use coconut milk instead.

Other favorite Paneer recipes: Methi malai Paneer, Paneer Makhanwala, How to make homemade paneer, Paneer Biryani, Matar Paneer, cashew paneer

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Pepper Paneer Do pyaza
Author: 
Recipe type: Main
Cuisine: Side
Prep time: 
Cook time: 
Total time: 
Serves: 3 cups
 
Ingredients
  • • Oil – 1 tbsp
  • • Spices – Cardamom – 1, bay leaf – 1, star anise – 1, clove -1
  • • Cumin/Jeera - ½ tbsp
  • • Onions - 1 (diced in a medium size)
  • • Mint – 2 tbsp, finely chopped
  • • Coriander leaves – 1 tbsp, finely chopped
  • • Chilli powder – ½ tbsp
  • • Crushed pepper – 1 tbsp
  • • Garam masala - 1 tsp
  • • Kasuri methi leaves – 1 tbsp, crushed
  • • salt - 1½ tbsp (or as per your taste/ or add it after the gravy is ready also)
  • • Green Bell pepper – 1, diced ( I used both green & red to make it colorful)
  • • Paneer cubes - 15 cubes
  • • Yogurt – 2 tbsp
  • • cooking cream - 1 cup
  • • Coriander - to garnish


    To grind:
  • • Onions – 1, fried.
  • • Chillies - 3 (chopped roughly)
  • • Ginger – 1 inch
  • • Garlic - 5
Instructions
  1. Blend everything under “to grind”.

  2. Heat a pan in medium flame. Add some oil, cumin, onions, and salt. Sauté them till they are translucent. You can add bell peppers in this step also.

  3. Now add the blended paste and bell peppers and sauté for few seconds. Now add the yogurt, mint leaves, coriander leaves, chilli powder, crushed pepper, garam masala, Kasuri methi leaves. Mix well and sauté for a minute.

  4. Add ½ cup of water and close the lid for 4-5 minutes.

  5. Now add the cream and paneer. Add ½ cup of water again and mix gently. Close it and let it simmer for 5-7 minutes

  6. When you see oil oozing out on the top,switch off and garnish with coriander leaves.

Notes
1. Cooking cream gives a rich flavor, so you should add it. Don’t skip it. You can use milk if you don't have cream
2. My salt amount was perfect. But if you want to add more or less, you can adjust as per taste.
3. I wanted it to be colorful, so used green and red bell peppers. You can use any colors or just one.
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Taste luscious with Paratha,parotta or ghee rice,veg fried rice, Restaurant style vegetable biryani.

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Dinner Recipes in 30 minutes or Less

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Quick Dinner Ideas

Dinner can be ready in less than 30 minutes with these quick and easy recipes.  On week-night, these quick and easy meals are perfect for when you are short on time and most nights aftera  long day would like to have a delicious home cooked dinner. Even on the busiest of days, you will have the dinner ready in 30 minutes.  Each day when we come back from work, we have only one question on mind, “what should I make for dinner?”! Here are few answers for it!!!

Garlic Creamy Mushroom Spaghetti






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Garlic soaked mushrooms tossed with fresh herbs and coated in a creamy sauce on steaming spaghetti! Recipe is here.

Ghee Rice / Nei Soru

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Fragrant pilaf with the flavors of spices and ghee shining through and topped with fried nuts and raisins. Recipe is here.

Spicy Arbi Fry/ Seppankizhangu Roast

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Perfectly roasted arbi with spices! Recipe is here.

Quick & Simple Egg curry in 20 Minutes

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Eggs are simmered in spicy & delicious Indian gravy ! 🙂 Recipe is here.
 PotatoVeggieSpiralizedsandwich-3
Spiralized veggies sandwiched between gouda cheese and spiralized potato patties! Deliciously Simple! Recipe is here.
Drumstickcurry-9
A south Indian vegan gourmet stir fry made with simple ingredients.Recipe is here.
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Another quick 10 minute sandwich for breakfast or dinner! Recipe is here.
GreenMoongdal
Insanely delicious & addictive Indian classic dal. Perfect for weeknight! So easy & healthy, no more takeaway! Recipe is here.
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It’s loaded with garlic, sweet and heat that tastes a million times better than take-out. Spicy, crispy, sweet with ginger and garlic flavor. Recipe is here.

Curd Rice/ Thayir Sadham Recipe/Yogurt rice

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A perfect South Indian Style one pot meal with tips for making it for lunch box and parties. Recipe is here.

Honey Garlic Eggplant

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Fried Chinese eggplant coated in honey garlic sauce, topped with sesame seeds and served with rice. Fragrant and delicious! Recipe is here.

Ginger Rice

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Ginger rice is quick and aromatic, cooked with ginger, cumin and onion. Recipe is here.

Red Thai Tofu Curry

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Fried Tofu and bell peppers in a spicy thai curry with high flavors of coconut milk induced in it. Recipe is here.

Spicy garlic Tofu in 10 minutes

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Tofu with some chillies , spicy and yum ready in 10 minutes! recipe is here.

 

Spicy Chicken Stir Fry Egg Noodles

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This dish is sneakily easy. 30 minutes to finish  and you are done  you can use any vegetable that gets wasted in your refrigerator. Open it  there will be something! recipe is here.

Coconut Rice/ Thengai sadham

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It’s an  authentic rice variety from south India. When i get busy on week days, they are my life saviours. recipe is here.

Balsamic Peach Spinach Salad

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It’s a refreshing summer salad. The dressing used is jam packed with all sorts of ingredients that just come alive when you eat it. recipe is here.

Veg Fried Rice (Indian Style)

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Best rice to have when you want to have something healthy. recipe is here.

Sides: we can enjoy these with plain rice/Indian bread or bread

Trevti dal/ Three Lentil Dal

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Classic north Indian dish bursting with flavours, healthy and comforting. recipe is here,

Spinach with Lentils/ Keerai Molagootal

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Simple and flavorful dish with spinach, lentils and coconut! recipe is here.

Gujarati Surati Dal / Peanut Tomato Lentil Recipe

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Sweet, sour and crunchy lentil curry with peanuts and tomatoes – simple, flavorful and delicious!recipe is here.

Aloo Rasedar Recipe

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Easy spiced potato curry from Uttar Pradesh cuisine – Winter special.recipe is here.

Spinach Garlic Curry

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A simple garlic spinach curry, uniquely flavored with milk. I’ll place this right up with my most-loved comfort foods.recipe is here.

Kadai Ghost / Lamb Curry

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Tasty, easy Mughlai lamb curry recipe !recipe is here.

Egg Pepper Roast / Muttai Milagu Varuval

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Easy, spicy egg pepper masala made with simple ingredients.recipe is here.

Cauliflower Potato Peas Masala / Aloo Gobi Matar Masala

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Simple stir fry of potatoes, peas and cauliflower flavoured with aromatic Indian spices.recipe is here.

Mor Rasam / Buttermilk Rasam

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Buttermilk with freshly grounded spices!recipe is here.

Cashew Paneer

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Fried cashew and paneer pieces simmered in rich and creamy tomato cashew gravy!recipe is here.

Masala Stuffed Baby Eggplants

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Purely vegan.recipe is here.

Vengaya Kuzhambu / Onion Garlic Curry

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An authentic south Indian, tamarind based tangy curry with onions and garlic.recipe is here.

 

Kozhi Milagu curry / Pepper Chicken Curry

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Made with freshly grounded whole black pepper and Fennel seeds with a hand full of curry leaves.recipe is here.

Matar Paneer/ Paneer Peas Masala

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Pan fried paneer with peas and spices in rich cashewnut gravy.recipe is here.

Milagu Kuzhambu / Pepper Curry

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Traditional south Indian kuzhambu – A blend of black pepper corns with other spices and ingredients.recipe is here.

Baby Corn Makhani

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Crunchy Baby Corn in creamy Makhani gravy.recipe is here.

PALAK PANEER/SPINACH WITH INDIAN CHEESE

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Delicious creamy spinach with cubes of Indian cheese – takes only 30 minutes to make.recipe is here.

RIDGE GOURD CHUTNEY/ PEERKANGAI THOGAYAL

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One of the easiest spiced healthy dip made with few ingredients smile emoticon Absolutely delicious!recipe is here.

Lasooni Dal Tadka/ Tempered lentils

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It has only a handful of ingredients but yet the garlicky flavour and the spices tempered in the ghee make the dish finger licking good for all seasons.recipe is here.

 

Paneer Makhanwala

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Paneer cubes in a buttery nutty creamy flavor !!recipe is here.

Senai-kizhangu-fennel-elephant-yamsuran-dry-roast

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Marinated with Indian spices & Pan roasted to a golden color in south Indian style for a delightful side.Recipe is here.

Quick Spicy Brinjal Fry/ Kathirikkai Varuval

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Quick, flavorful, light and perfect vegan accompaniment for rice or roti!Recipe is here.

Lemon-tomato-rasam-soup-elupichai-thakkali-rasam

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A spicy flavorful Indian style soup tempered with aromatic spices.recipe is here.

Spicy-mango-carrot-salad

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A perfect South Indian Style salad ready in 10 minutes for summer!Recipe is here.

Shrimpprawneral-thokku-shrimp-curry

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Tangy & Spicy Prawn tomato curry with Indian spices. And it is an excellent side for many dishes. Store and enjoy!Recipe is here.

Home-style-spicy-chicken-dry-roast

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Spice coated chicken slowly roasted and browned in the hot pan scraping up the juices and flavor on the bottom. Recipe is here.

 

Lentils with caramelized shallots/ Kutty Vengaya Dal

by 11 Comments

Shallots dal

Hearty and comforting Indian dal with shallots.

Many might not usually think about using shallots as a vegetable, but I am sure everyone would agree that it is flavorful and nuanced in taste than onions. It adds a more subtle, sweet aromatic flavor to dal, stews, and salad dressings or even for savories like bacon onion bun or paneer bun. They are a bit more expensive than onions but surely worth every penny. I even have shallots roasted with some veggies, or cooking shallots by tossing them with extra virgin oil and grilling them. You can always even roast them in an oven. If you substitute in most dishes by substituting shallots than onion, you would surely know the meaning of the delicious ingredient.

Shallots dal
I make dal always at least once in a week. But I really do not take pictures of it as it will be very late for me for have the food. I always feel it is delicious and comfort food. And also it is very healthy. Dal can be made in different ways using different dal like Normal simple dal, dal tadka, dal fry using different dal. I really love to make dal because it is simple and very comforting food. I make sure I make them once in a week at least. I usually make them on a weekday because it just takes 10 minutes for me in a kitchen. I pressure cook them, meanwhile I chop some veggies for side dish. You can replace the dal with any dal you want. the idea is to make using three dal/lentils. I made this with cabbage peas curry. I usually make my dal with potato roast as sides. I have a collection of mouthwatering potato recipes that you need to try.

 Vegan Note: use any oil in this recipe instead of ghee. 

My other Favorite Dal recipes: Lasooni Dal Tadka/ Garlic Tempered Lentils, Trevti dal/ Three Lentil dal, Gujarati Surati dal/ Peanut Tomato Lentil Recipe, Chana dal Paratha/ stuffed Lentil Paratha, Tomato dal Rasam/ Tomato Soup, Indian Style Lentils/ South Indian sambar, Bisibelabath/Hot spicy lentil Rice, crunchy lentil nuggets/Uppu seedai, spinach with lentils/ Keerai Moolagootal.

Shallots dal

5.0 from 2 reviews
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LENTILS WITH CARAMELISED SHALLOTS/ KUTTY VENGAYA DAL
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2.5 cups
 
Ingredients
  • • Tuvar dal/pigeon pea lentils – 1 cup
  • • Green chillies – 3, chopped roughly
  • • Turmeric – 1 tsp
  • • Tomato – 1, chopped finely
  • • Salt – as needed (around 1 tbsp)
  • • Water – 3 cups for pressure-cooking the lentils
  • [For tempering]
  • • Ghee /oil – 3 tbsp (mix of both)
  • • Cumin seeds – 1 tsp
  • • Garlic – 4, chopped
  • • Ginger- 2 inch, julienne or grated cut
  • • Red chilli – 2, broken
  • • Asafetida/hing – pinch
  • • Shallots – 8, skin removed
  • • Red chilli powder – 1 tsp
  • • Amchur powder – 1 tsp
  • • Sugar – a pinch
  • • Dry methi leaves – ½ tbsp, crushed
  • • Coriander leaves - 1 tbsp finely chopped for garnish
  • • Lemon – squeeze a little for garnish
Instructions
  1. Add washed tuvar dal, tomatoes, green chillies, turmeric and salt in the pressure cooker with water.Pressure-cook the lentils for 5-6 whistles till you get a mashable smooth consistency.
  2. Meanwhile in a small sauce pan, heat up the ghee or oil in medium-low flame. Add the cumin seeds, when it crackles, add the whole red chillies, shallots,sugar, garlic, ginger, curry leaves and let them cook in low –medium flame till the shallots gets roasted or caramelized. Turn off the heat and add the red chilli powder, dry methi leaves, asafoetida and amchur powder.


  3. When it’s pressure-cooked, open the cooker and check if the consistency is good. If not mash it, add little water and boil for two minutes. Or leave it.
  4. Add the tempering of shallots to the pressure cooked lentils.
  5. Garnish with chopped coriander and squeeze lemon. Check for salt and serve this shallot dal hot with steamed rice and a potato fry. You can also serve this with rotis/naan.
Notes
1. Vegan Note: use any oil in this recipe instead of ghee.
2. Hing or asafetida is a strong, aromatic spice. It gives unique flavor to daal. But it is optional.
3. If you do not have a pressure cooker, us a heavy bottomed pot with lid and cook for aroung 30-40 minutes in medium low flame.
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Shallots dal

Taste great with Breads like paratha, or with rice and dry curry/stir fry or simple exotic potato roast sides.

 

Shallots dal

Cluster Beans Coconut Stir Fry/ Kothavarangai Poriyal

by 2 Comments

kothvaranga-20

Steamed cluster beans is seasoned with mustard seeds, split black gram and curry leaves and finally garnished with fresh coconut in this classic south Indian stir fry.

Perfect Vegan healthy dry curry recipe using cluster beans! n Tamil Nadu in South India, it is known as “Kothavarangai” and usually used in everyday cooking for “sambhar” or “kootu”. It is mostly handled like green beans and generally cooked to retain the crisp flavor. I usually make kothavrangai kootu, sambhar, usili and this time I made dry curry and tasted perfect! Healthy and tasty! Less oil, vegan and perfect for Saturday afternoon lunch. Today I wanted to post a comfort food from my home. You can make this in few minutes. This stir fry is healthy and goes well with plain rice or any gravy. I always prefer individual veggies stir fry than the combination of few veggies. I am not a great fan of cluster beans, I used to feel it is bitter. But my boyfriend loves this veggie and I used to get this from store for him most times. And that way I started to like this veggies. It is so healthy. I have started to eat lots of veggies only because of my boyfriend I should say 😉

kothvranga-18

When I prepare cluster beans, aviyal and this stir-fry is my favorite, I even like to eat this with plain rice or sometimes add plain rice to it and enjoy as beans rice. You can very well combine with carrots, peas and make it as carrot cluster beans stir fry. I do that when I have only few portions of each veggie in the refrigerator. I mix all the veggies like cluster beans, carrot and peas and make a stir fry using everything. Poriyal is a preparation where the chopped or grated vegetables are sautéed in spices and topped with grated coconut sometimes. You can make poriyal/stir fry with almost all veggies like beans,carrot, cabbage, chow chow/chayote, bitter gourd/pavakkai, bottle gourd, beetroot, okra,potato, broccoli, cauliflower, arbi/seppankezhangu , raw banana/ vazhakkai,and so on.

I have been thinking of posting this recipe for a long time, then thought it’s too simple to post. But now I thought it can surely help beginners or bachelors. You can substitute this with any veggie you fancy and make this same stir-fry. You can even use frozen veggies, then you have to just 1 tbsp. of water, add the coconut and switch off. There is no need of boiling and the whole recipe just takes 5 minutes to do. It tastes best with rasam, dal,Onion kuzhambu/curry, spinach curry, pepper kuzhambu/curry or sambhar. You can also have this with roti or just with plain rice.

Other favourite stir fry recipes are here: STIR FRY/ DRY CURRY Recipes.

kothvranga-13

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Cluster Beans Coconut Stir Fry/ Kothavarangai Poriyal
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2 cups
 
Ingredients
  • • • Mustard seeds – ½ tsp.
  • • • Urad dal/split black gram – 1 tsp
  • • • Asafetida – ¼ tsp
  • • Onion – ½ cup, chopped (1 small)
  • • • Green chilli – 1, chopped
  • • • Curry leaves – 1 spring
  • • •cluster Beans – 2 cups, chopped, around 1 inch
  • • • Turmeric powder – ¼ tsp
  • • • Sambhar powder – ½ tbsp
  • • • Salt – to taste
  • • • Red chillies -2 , broken
  • • • Fresh coconut – 1 tbsp
  • • • Oil - ½ tbsp
  • • • Coconut oil – 1 tsp
Instructions
  1. Heat oil in a pan, add mustard seeds, urad dal, asafoetida, red chilli and let it splutter. Add curry leaves and fry for a min. Now add chopped onions and green chillies and salt and sauté well till onions gets slightly browned.
  2. Now add the chopped cluster beans, sauté for a minute. Add the turmeric powder and sambhar powder. Mix it well. Add water till it is almost covered. Close the lid and let it turn soft and raw smell leaves.
  3. Once all the water gets evaporated, add dry coconut and give a quick stir fry. Finish off by adding 1 tsp of coconut oil and switch off.
Notes
1. You can mix few more veggies like carrot to the same recipe and use it.
2. You can substitute this with any veggie you fancy and make this same stir-fry.
3. You can use 1 tsp of coconut oil to garnish. It gives extra flavor.
4. You can use frozen veggies also, then you have to just 1 tbsp of water, add the coconut and switch off.
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It tastes best with rice and rasam, dal,Onion kuzhambu/curry, spinach curry, pepper kuzhambu/curry or sambhar.

kothvranga-21

Mouthwatering Vegetarian Potato Recipes You Need To Try

by 5 Comments

 PotatoRecipes
Forget your boring potato sides this summer and try one of these luscious recipes!

Potatoes are an easy way to increase the nutrients and fibre in your diet. So be sure to have your potatoes. I always like to have potatoes on weekend for my brunch.As you all would have known , I love potatoes and paneer in vegetarian dishes.

I was contemplating of recipes to do with small potatoes. Got ideas of doing potato sausage soup, potato donuts, roasted rosemary garlic potatoes, bacon wrapped potatoes, crispy baked potato chips, twice baked golden potatoes, mini stuffed potatoes, mini potato quiche, Parmesan roasted baby potatoes, potato pizza, cheese potatoes, potato crepes, little potato pies, smashed potatoes, spicy honey potatoes, mini potatoes with cream and herbs. And got some indian recipe ideas too. We call the small potatoes as aloo in India. So, here it goes – Crispy Indian aloo, dum aloo, flatbread stuffed with spicy potatoes, potato parathas, aloo dum chaat, aloo spinach, crispy spicy aloo, aloo rice, potato biryani, potato peas masala, potato pickle,potato samosa, and potato gravy. I wanted to mainly see the beauties and not mash them. So I usually concentrate more on a recipe where we can see these little potatoes without just only feeling them. Thought of mentioning my ideas as it may help for people who want to try different recipes from these little potatoes.

Potatoes! Baked potatoes, Mashed potatoes, potato casseroles, hash browns and so on! Seriously, I have not tried a potato recipe that I didn’t like. The least I like are the French fries.Potatoes are the easiest ones to cook and also one of the most favourite vegetables of all especially the kids. And it’s really hard to go wrong with recipes when we have potato as our ingredient. It will be tasty always.

I have listed potato recipes below 🙂 and it will be a never ending listing 😉 I will surely edit them as it comes 😀

My other Collection recipes: Biryani Recipes, Breakfast in 20 minutes or less , Garlic based Recipes.

  1. BABY POTATO ROAST

Spicylittlepotatoroast-3

Indian style vegan baby potato roast that is crispy outside and soft on inside.It is an ultimate comfort food and you can also serve them as a starter and serve with yogurt dip. It is so simple and delicious. Purely VEGAN. Recipe is here

     2. POTATO GARLIC TIKKA

LittlePotato-6

Little potatoes are marinated in yogurt and spices, skewered and then grilled over the oven.  Recipe is here.

Purely Vegetarian. Vegan Note: Replace yogurt with soy yogurt.

3. CAULIFLOWER POTATO PEAS MASALA 

AlooGobiMatar-2

Simple stir fry of potatoes, peas and cauliflower flavoured with aromatic Indian spices. This recipe is for those days where you literally want to dump everything on the pot and return to your dent in the couch. Recipe is here.

Purely VEGAN.

4. POTATO/BAJJI FRITTERS

OnionBajji-7

Tempting Finger food snack. It is a great snack for any day of the week, deep fried and quick to make! addictive combo! right?! Recipe is here.

Purely VEGAN.

5. HERB & GARLIC OVEN ROASTED POTATOES

Oven-Roasted-Potatoes-name1

A great roasted potato side dish made with herbs and garlic.  They are baked in a hot oven for 30 minutes or so until lightly browned, crisp on the outside and tender inside, almost like a potato chip. recipe is here.

Vegetarian. Avoid the Cheese to be purely vegan.

6. CHEESY ROASTED BABY POTATOES WITH SOUR CREAM

PotatoRoast-7

Cheesy, Garlicky, crispy roasted baby potatoes hot from the oven – completes the perfect brunch! recipe is here.

Avoid the cheese and cream for vegans. 

7. PARMESAN OVEN BAKED POTATO WEDGES WITH MINT DIP

PotatoWedges-5

Crispy oven baked potatoes coated with freshly grated parmesan and a generous dose of garlic! They are crispy, flavorful and delicious! recipe is here.

Avoid the cheese to be purely vegan.

8. POTATO ONION ROAST

PotatoCurry2

Perfectly roasted spicy potatoes with caramelized onions!recipe is here.

Purely Vegan.

9. MINI SAMOSA

Samosa-9

Crispy on the outside and filled with spicy little potatoes and peas, these bite size samosas are irresistible.recipe is here.

Purely Vegan.

10. CREAMY MASHED POTATOES WITH BAKED KALE CHIPS

Kale Mashed Potatoes-10

Creamy, lump-free, easy and flavorful with some crunchy kale chips. recipe is here.

11. POTATO SUKKA/ POTATO DRY ROAST

Potato_Sukka_withname

Perfectly roasted spicy potatoes with ginger and garlic.!recipe is here.

Purely VEGAN.

12. SAAG ALOO CAPSICUM

SaagCapsicumAloo-2-2

Indian spiced potatoes with spinach and capsicum — a perfect side dish.recipe is here.

USe coocnut milk instead of milk in the recipe to make it vegan friendly.

13. ALOO RASEDAR/ POTATO TOMATO GRAVY

Aloorasedar1

Easy spiced potato curry from Uttar Pradesh cuisine – Winter special.The rice is also no onion no garlic recipe.

recipe is here. Purely VEGAN.

14. RESTAURANT STYLE VEGETABLE BIRYANI

Vegbiryanititle

This delicious layered biryani is fragrant, flavorful, and filling. Carrot, beans, peas and potatoes cooked in gravy of spicy yogurt and served with basmati rice topped with cashews and fried onions.recipe is here.

Vegans can leave the ghee and replace yogurt with coconut milk.

Cheesy Roasted Baby Potatoes with Sour Cream

by 11 Comments

PotatoRoast-7Cheesy, Garlicky, crispy roasted baby potatoes hot from the oven – completes the perfect brunch!

My favorite baked baby potatoes! They are the perfect side dish for your dinner or breakfast! Crispy oven baked potatoes coated with freshly grated cheese and a dose of sour cream! They are crispy, flavorful and delicious!They are simple and perfect every time i make them. Crispy on outside and soft on inside. They are irresistible all over.

Potatoes are an easy way to increase the nutrients and fibre in your diet. So be sure to have your potatoes. When “The little potato company”, Number one concern quality wise decided to send me a sample package of their potatoes, I was very excited. They have a lot of goodness in one little package. They are all natural, never processed, always fresh, and has a lot of variety that you will never get bored with. I used the first three packages and made some mini potato samosas and potato garlic tikka. And made these in the middle sometime and posting it now.

PotatoRoast-8

I always like to have potatoes on weekend for my brunch.As you all would have known , I love potatoes and paneer in vegetarian dishes. So, I have a lot of potato recipes in my recipes already. My other favorite potato recipes arePOTATO/BAJJI FRITTERS, PARMESAN OVEN BAKED POTATO WEDGES WITH MINT DIP, POTATO GARLIC TIKKA, HERB & GARLIC OVEN ROASTED POTATOES, POTATO ROAST, POTATO SUKKA/ POTATO DRY ROAST, CAULIFLOWER POTATO PEAS MASALA , SAAG ALOO CAPSICUM, MINI SAMOSAS

PotatoRoast-9

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Cheesy Roasted Baby Potatoes with Sour Cream
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 16 potatoes
 
Ingredients
  • • Little Potatoes – 16
  • • Sea salt – ¼ cup
  • • Garlic - 1 tbsp, minced
  • • Rosemary – ¼ tsp
  • • Paprika/Chilli powder – ¼ tsp
  • • Black pepper – ¼ tsp
  • Lime- 1, diced
  • • sugar – 1 tsp
  • • Oil – 2 tbsp
  • • Grated cheddar or any cheese you prefer – 2 tbsp

    For Garnish:
  • • sour cream/yogurt - 2 tbsp
  • • parsley – 2 tbsp, chopped
  • • Red Chilli Flakes – ¼ tsp
Instructions
  1. Wash & Place the potatoes in a bowl of water with two cups of cold water. Let them stand for 30 mins. Then pat dry with paper towels.
  2. Preheat oven to 450˚F
  3. In a bowl, mix the salt, garlic, chilli powder, pepper powder, lime, sugar, rosemary and 1 tbsp of oil. . And toss the rest of the mixture with the dry potatoes in it.
  4. Take a baking sheet and place the tossed potatoes.
  5. Put them in oven and cook potatoes after 30 mins until the potatoes are cooked through, browned and crispy.
  6. Toss the potatoes with the grated cheese.
  7. When it is melted and roasted, take it off from oven and garnish with yogurt or sour cream and parsley and red chilli flakes.
Notes
1. You can use the parchment paper to line in the baking sheet.
2. Coriander/spring onion can be used instead of parsley to garnish
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Chicken Dum Biryani Restaurant Style

by 22 Comments

Chicken Biryani (11)Happy Canada day :)!

Rich and flovorful biryani made with Chicken. It is surely a festive dish and this is perfect to cook when you have guests over or make it for dinner parties. You are going to love this rice flavorful rice. This is an exotic Indian chicken biryani in a restaurant style. Who does not love the exotic fragrant biryani?  Just the name “biryani” will make many drool. I posted biryani collection recipes few weeks back with all biryani recipes and their side dish. I made this biryani with Garlic Raita.

Biryani is one of the most popular dishes in India. Biryani is one of the foods for sure that gives that comfort feeling. Each and every time when I make biryani, I try different methods  just to differentiate and have different taste each time. There are varieties of biryani are prepared like Hyderabadi biryani, Mughal biryani, chettinadu biryani, Kashmiri biryani. The style of preparation and the rice used to make this biryani gives a unique delicious taste.

Chicken Biryani (8)

Chicken Biryani (12)Biryani is not strenuous at all to prepare like many believe. Its just little time consuming and it need that little extra special care when we do it. Try to use all the ingredients listed, each ingredient has a special role in the biryani and compliments one with another.In restaurant style, these days they don’t use the whole spices like cardamom, cloves and so on. They just blend everything together. When I was thinking of biryani other day, I realized that I did not post my chicken Biryani pictures yet. It is one of the most famous Biryani and I am not sure why I did not post 😀 Just Memory loss I guess.

Other favorite Biryani recipes: Lamb Biryani, Shrimp Biryani, Paneer Biryani , Egg Biryani, Ambur Mutton Biryani, Mushroom Biryani and Vegetable Biryani.

It is for all the Chicken and Biryani Lovers!

Chicken Biryani (13)

4.7 from 7 reviews
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Chicken Dum Biryani Restaurant Style
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 6 people
 
Ingredients
  • Marinate:
  • • Ginger garlic paste - 1 ½ tbsp (I grind fresh garlic and ginger)
  • • Biryani powder – 2 tbsp
  • • Red chilli powder – 2 tsp
  • • Coriander pwder - 1 tsp
  • • Jeera/ Cumin Seeds - 1 tbsp
  • • Green chilli - 5 (cut them roughly)
  • • Mint - ½ cup (chopped)
  • • Coriander- ½ cup ,chopped
  • • Curd – ¾ cup
  • • Oil – 2 tbsp
  • • Chicken – 1 kg, with Bone
  • • Salt – 2 tbsp
  • • Lime juice – 2 tsp
  • • Fried onions – 1 tbsp


    Rice:
  • • Basmati rice - 4 cup (soaked for twenty minutes)
  • • Jeera - 2 tsp
  • • Salt – 3 tbsp. (according to taste)


    Others:
  • • Fried onions – 1 tbsp
  • • Ghee - 2 tbsp
  • • Oil – 1 tbsp
  • • Orange food colour mixed with 2tsp of water or saffron in warm water
  • • Rose Essence – Few drops
  • • coriander and mint leaves– to garnish


    Special Masala Powder:
  • • Cloves – 5
  • • Cardamom – 5
  • • Bay leaf – 2
  • • Star anise – 1
  • • Fennel seeds / Sombu – 1 tbsp
  • • Black stone flower – 2 piece
  • • Cinnamon – 3 cm piece
  • • Cumin seeds – 2 tsp
Instructions
  1. Powder the Special Masala Powder.

  2. Marinate everything listed under “marinate” section with the special Masala powder for at least two hours or even overnight is great.

  3. Soak basmati rice for an hour. Do not wash many times the rice; it will make you lose the rice flavor.

  4. Boil 8 cups of water in high heat. When it boils vigorously, add the soaked rice, jeera and salt. Cook till its 80% done. Usually I put them for 5 minutes after adding rice. That is usually 80% done.
  5. Meanwhile, add oil in a heavy bottomed pan, and add the marinated chicken and keep it without switching on.
  6. Now layer the rice with the cooked rice on the chicken, top it with fried onions, ghee, saffron in warm mater, rose essence, coriander and mint leaves.
  7. Cover the entire pan with foil and cover with a plate. Place a weight over it and let it cook on medium falme for 7 minutes and 25 minutes on very low flame.
  8. Now remove the weight and foil and fluff the rice carefully.
Notes
1.Don’t over soak the rice, and then it will not give you that biryani texture in the rice.
2.Gently mix the rice at the end, don’t break the rice.
3.Don’t compromise on the quality of the rice. Use basmathi rice and not long grained rice.
4. The red colour is not healthy. But sometimes I use it. You can add the saffron soaked in warm milk instead always.
5. Marinating chicken is a must. Mariante atleast for an hour, I soaked for 2 hours.
6. Don’t overcook the rice, then the rice will be mushy. So when you cook rice, stand next to it and keep checking it.
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Taste great with raitas, egg pepper roast, chicken 65, Mutton curry.

Chicken Biryani (14)

Breakfast in 20 minutes or Less

by 10 Comments

 

 

Eating a small breakfast leads to healthier choices all day long. Do not skip Breakfast! 🙂

You think you don’t have enough time to make Breakfast? Most of our mornings goes by rushing that we tend to skip Breakfast. So I am trying to make a collection with some quick healthy, hearty morning meals. You do not have to limit the delicious breakfast foods to the morning hours ;)! I have made a list with breakfast ideas that we can make in 20 minutes or less than that. 🙂 Click the Name of the recipe for the recipe page! :)!


 

      1. Sweetened Condensed Milk Toast with Orange Zest – 5 mins

 

Condensed Milk Toast-6name Takes only 5 minutes to prepare – Toasting bread with butter, raining it with milk and some orange zest! Sweet & refreshing! Definitely decadent. Recipe is here.   Vegetarian recipe. vegan Note: Have made a note how to make vegan sweetened condensed milk.

 

      1. Nutella Mug cake – 5 mins

 

ChocMugcake-6 Mug cakes are always awesome to do. The idea is pretty neat. You combine all the ingredients in a large mug, cook it in the microwave for a minute or so and there comes the steaming chocolate cake. Recipe is here.   Vegetarian.

    1. Egg masala Toast – 10 mins

 

EggMasalaToast_Relishthebite

10 Minute Egg Masala Toast – – THE BEST quick and easy recipe for egg lovers! All you need is Milk, bread and eggs. Recipe is here.

 

    1. Vegetable Bread Toast Sandwich – 10 mins

 

BreadToast-3

 Bored with your toast? Spread this delicious homemade vegetables sauce on your bread and enjoy. Recipe is here.

 

Vegetarian and Vegan.


    1. Simple Poached Egg avocado Toast – 10 mins

 

Avacado-4 I somehow thought that poached eggs are like scary to do but they are beautifully easy.  They took me about 10 minutes to make this whole breakfast. The contrast between the crispy bread, the soft and fresh avocado and the creaminess of a poached egg is brilliant. Good thing is it’s also very healthy and satisfying. Recipe is here.

    1. Creamy Mushrooms and greens on Toast – 10 mins

 

MushroomToast-4-2 Classic combo of creamy mushrooms, garlic and parsley piled onto toast. On the table in 10 minutes! Recipe is here. Vegetarian and have made a vegan note.

    1. Mumbai Style Egg Bhurji – 20 mins

 

EggBhurji_name Indian scrambled eggs, spicy and loaded with veggies. Perfect for a healthy breakfast or pairs well with rotis or a sandwich filling. Recipe is here.

  1. Ven Pongal/ Mashed rice and Lentils – 20 mins

 relishthebite-4

Ven pongal is a very easy and comfort food. It is made with just rice and lentils. Recipe is here.

vegetarian and have made a vegan note.

  1. Broccoli Cheese fritters eggless wuth yogurt dip – 20 mins

BroccoliFritters_Relishthebite-3-2

Who does not love fritters?  This recipe is so simple. One of the great way to nosh these broccoli is by tossing them with a bit of flour, garlic, good cheese, spices and sizzle them in oil.  Recipe is here.

Vegetarian.

10. Mini Paneer/ Tofu Corn sandwich

PaneerSandwich-2-2

Another quick 10 minute sandwich for breakfast  using paneer or tofu:) . Do not skip breakfast!

11. 2 Minute Chocolate Peanut Butter crumb cake

reese chocolate mug cake-2

Moist chocolatey cake topped with chocolate cinnamon streusel in just 2 minutes. The quickest way to treat yourself! It’s only one serving size with no eggs.



12. JALAPENO HERBS SAVORY CHEESE MUFFINS

CheeseMuffin-13

Individual convenient cheesy muffins for rushed mornings! Savory bell peppers, herbs, eggs and cheese muffins utterly delicious and moist!

Spicy Onion tomato chutney/ Kara chutney

by 3 Comments

RedChutney-7
Goes well with idli,dosa,bajji,pongal,roti and any kind of bread you fancy!
 
My mom makes this chutney with  idli or dosa most of the times. The main reason is because I love it and everybody loves it. I have made this couple of times and whenever i make this, people surely ask me for recipe. It is that good! I proudly share my mom’s recipe. It goes well with everything. Pakoda, samosa, bajji, idli,dosa, parotta,paratha, roti or any bread for that matter. 
You can store them for 2-3 days and serve.
I use sesame oil for tempering as it gives unique flavor to this. As I type, i feel like making some and having with hot dosas :)!
 RedChutney-8
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Spicy Onion tomato chutney/ Kara chutney
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 1.5 cups
 
Ingredients
  • Onion - 1.5 cup ( almost 2 onions), diced roughly
  • Tomato - ¾ cup ( almost 1 tomato), chopped roughly
  • Red chilli - 5-6
  • Tamarind - a small gooseberry size
  • Oil - 3 tsp
  • Mustard seeds - ¼ tsp
  • Urad dal/split black gram - 1 tsp
  • Asafoetida - a pinch
  • Curry leaves - 1 sprig
  • Turmeric powder - ⅛ tsp
  • Salt - as needed
Instructions
  1. In a pan, add 2 tsp of oil in medium flame, add the red chillies,onions and salt, saute well till it comes transparent.
  2. Add the tomatoes and turmeric powder, saute well.
  3. Let it cool and blend well with tamarind.
  4. In a pan, add 1 tsp of oil, add mustard seeds, when it crackles, add the urad dal and curry leaves. When the urad dal turns color, switch off and add the asafoetida.
  5. Top this seasoning on the chutney.
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