Tomato Chutney/ Kosthu

I know this recipe by my mother- in - law. She do well. It is good combination for dosa. With in 15 -20 min we can do it. In the busy morning, we can do easily. We can boil the tomato in the cooker itself. The other will be easy for to prepare. It is tasty also. If we reduce the measurement of coconut and add more Fried gram means it will also be tasty. We can add the green chillies up to out taste only.

Ingredients

Tomato -2
Onion chopped – 1 cup
Salt as per taste

For Paste

Coconut Grated- ½ cup
Fried gram- 5 tablespoon
Green chillies – 5

For Tempering

Mustard seeds-1/2 teaspoon
Uraddal – ½ teaspoon
Curry leaves – 3to 4
Oil- 1teaspoon



Method

1. Boil the tomatos till we can peel the skin. After boiling peel the skin and mash it using
mixie or by hand.
2. Grind coconut, fried gram, green chillies into a smooth paste. In a pan, heat the oil and
add mustard seeds, urad dal, curry leaves and onion.
3. Fry it and pour the tomato juice and paste. Add salt. Wait for few minutes for
boiling and serve it with idly, dosas.



Timing: 15 -20 min
Serves : 4

Coconut Onion Chutney

Ingredients

Coconut grated – 1 cup
Onion chopped – ½ cup
Small green chillies chopped - 2
Salt as per taste

Tempering

Mustard seed – ½ teaspoon
Splited urad dal – ½ teaspoon
Curry leaves -2 to 3
Oil- 1 table spoon

Method

1. Put all the ingredients and grind it in a mixie.
2. In a pan, heat the oil and add mustard seeds, urad dal, curry leaves.
3. Put in the grinded one. Serve it for idliy and dosa.


Timing: 10 min
Serves : 5.

Coriander Dosa / Thaniya Dosa

Ingredients

Boiled Rice - 200 gm /2cup
Raw Rice -50 gm /1/2 cup
Coriander seeds -2 teaspoon
Red chillie – 5no’s
Onion - 2
Salt as per taste

Method

1. Soak the rice for 3-4 hours. Separately soak the coriander seeds also. Grind with seeds,
redchillies and add salt.
2. Put the chopped onions.
3. Make dosas.
4. Serve it with coconut chutney or onion chutney.

Timing: 5min
Serves: 4.

Tomato Dosa

We can also put instead of grinding the red chillies, chopped green chillies, coconut also.

Ingredients

Boiled Rice - 200 gm /2 cup
Raw Rice -50 gm /1/2 cup
Tomato -2
Red chillie – 5no’s
Onion - 2
Salt as per taste

Method

1. Soak the rice for 3-4 hours. Grind with tomato , redchillies and add salt.
2. Put the chopped onions.
3. Make dosas.
4. Serve it with coconut chutney or onion chutney.

Timing: 5min
Serves: 4.

KARACHI HALWA

In tamilnadu, we celebrate “aadi velli” (Friday) in the month of july 15 – aug 15 for every Friday we do neivadyam to amman. Aadi is the tamil month. In the temples also special poojas will be there. In the house, they do sweets like sakkara pongal. I do Karachi halwa for goddess.

Ingredients
All purpose Flour / Maida – 1cup
Sugar-2cup
Chopped Cashwenut- 2 teaspoon
Ghee- 100gm
Yellow color- a pinch

Method
1. In a pan add water and sugar. Make a sugar syrup in one layer(i.e . kambi pagu).
2. Add water in maida and make a thin batter without any lum ps . Add yellow color.
3. Pour it in the pan and mix it continuously.
4. Add the ghee. Stir till all the liquid is absorbed and get a thick paste.
5. Add cardamom and cashews fried in ghee.

Timings: 30 min

TRADITIONAL DISH

THERATTIPAL

This recipe is famous in thanjavur district. Some people do it in milk also. But, we can keep it for only 3 -5 days. But this dish we can kept it for 15 -20 days. It is well tasty and yummy also. I like more. This recipe compulsory prepared for marriages only. They will not do for festivals.

Ingredients

Coconut -2cup(400gm)
Jaggery-750gm
Cardamom-3
Moongdal-25g
Ghee-100
Cashwenut-20

Method

1. Roast the moongdal till it becomes brown. Cut the coconut into pieces.2. Grind the coconut , cardamom and moongdal into fine paste.
3. In a broad, thick bottomed vessel add the coconut paste and pour water till it be like a idli batter.
4. The paste must be in the gas stove for 20 minutes for boiling.
5. Add the jaggery and wait for melting it.
6. Add the ghee little by little and fried cashwenut.
7. Wait till water absorbed and become a thick paste.
8. Decorate it with cashwes.

Timing: 45min.

FIRST DISH

My first dish for my blogspot is Carrnut Halwa.

CARRNUT HALWA

carrot -1cup
coconut-1cup
sugar -2 cup
milkmaid - 1/2cup
cardamom -2
cashwenut- 10
ghee - 50ml

Method
1. Cut the carrot into pieces and coconut must be cut into pieces.
2. Grind the coconut & carrot with cardamom.
3. In a pan add the paste and a little water.
4. Heat it till the ground smell andturn the color into little brownish.
5. Add the sugar , milkmaid, and cashwenuts.
6. Mix it and put the ghee.
7. And take it when it not touches the pan.
8. serve it with cahwenuts.

Timing: 30min.