Spicy Tomato chutney recipe 1 ( thakkali chutney)

                                                          
                                                       French Botanist Tournefort provided the Latin botanical name, Lycopersicion esculentum. It is rich in important antioxidants vitamin A and vitamin C. These vitamins work to fend of DNA  damage from free radicals. Consequently, tomatoes may help to ward off age related diseases such as atherosclerosis and diabetes. Tomato contain imortant nutrients such as niacin, folate and vitamin B6, that have associated with the reduction of heart disease risk.



Ingredients:

• Tomato (400g)
• 15 garlic pods
• Curry leaves
• 9 Dried red  round chilli
• Mustard Seeds
• 50 ml vegetable oil
• Salt as per taste

Procedure for preparation:

Step 1: Cut the tomato into big pieces.

Step 2:  Keep the pan, pour 4tbsp vegetable oil, put  dried red chilli and fry it and add the garlic pods and fry it, then add the big pieces of tomato fry it for 15 minutes. Add little salt. Transfer the mixture to a plate and allow it reduce the heat.

Step 3:  Grind mixture finely and smooth.

step 4:  Keep another pan, pour 50ml vegetable oil, mustard seeds, curry leaves and put the tomato mixture fry it for 15 minutes. The oil will comes out from the chutney. The recipe is ready.


This recipe can be stored in refrigerator for 1 week and have.

Click here for recipe 2 tomato chutney recipe 2

Pudina chutney ( mint chutney) with coconut ( Green chutney)

                          



Ingredients:

• 1 Bundle of mint (pudina) leaves
• 50g coconut pieces
• 4 tbsp black gram
• 1/2 inch size ginger
• 3 green chillies
• 1 marble size tamarind ball
• 1tbsp mustard seeds.
• 1tbsp vegetable oil

Procedure for preparation:


Step 1:  Clean the mint leaves and drain the water.

Step 2:  Keep the pan on stove, pour 1tbsp oil, put black gram and fry it until it turns colour, then put mint leaves, green chillies, tamarind, and ginger fry it for 4 minutes. Now the mint leaves size becomes small after frying in oil.

Step 3: Put coconut pieces and salt in pan and fry it for another 2 minutes and put off the stove.

Step 4: After the mixture becomes cool, grind it by pouring little water. The chutney should be in coarse, should not grind finely.

Step 5: In another pan, pour 1tbsp oil, mustard seed and half tbsp black gram. After the mustard seed splutter, pour this on the chutney. Now the mint chutney is ready.

kovaikai poriyal (kovaikai fry) (ivy gourd fry) (dondakaya fry)

      

                       The botanical name of Ivy gourd is Coccinia Grandis. It is an tropican plant comes under the pumpkin family. Its an aggressive climbing plant. Ivy gourd has various medicinal qualities, juice of Ivy gourd roots and leaves used for diabetes treatment.It is used in internal treatment of gonorrhea. It is good source of several micro nutrients including vitamin A and C. it also controls the blood sugar level. This receipe is very simple and healthy.


Ingredients:

• Ivy gourd ( kovaikai) (250g) (chopped)
• 1 Onion finely chopped
• 1 Tomato finely chopped
• 1tbsp ginger garlic paste
• 1tbsp mustard seeds
• curry leaves
• 3tbsp vegetable oil.
• coriander leaves
• 1 tbsp chilli powder
• 1 tbsp coriander powder
• a pinch of turmeric powder
• salt as per taste

Procedure for preparation


Step 1:  keep the pan on the stove, pour 2tbsp of vegetable oil, add mustard seeds, following that add ginger garlic paste and fry it for one minute, then add chopped onion and fry it for 5 minutes and add chopped tomato and fry it, until its merge together.

Step 2:  Add Ivy gourd (kovaikai), in the pan and fry for 6 to 7 minutes, then add chilli powder, coriander powder, turmeric powder and salt in the pan, fry it for few minutes. Then pour little water for the Ivy gourd to get cook, close the pan with lid and keep it medium flame.

Step 3:  Ivy gourd has to be stirred for every 4 to 5 minutes, until it gets cooked. Normally Ivy gourd take 20 to 25 minutes to get cooked.

Step 4:  Once it gets cooked, Ivy gourd should absorb all the water and look dry. then you can garnish it with coriander leaves and start serving.

It is good combition for curd rice, sambar rice.

 

Aattu kal paya ( goat leg paya) (kal kolambu) (goat leg gravy) (goat trotters) (Mutton leg paya)

                                    This goat leg recipe is called as paya. It was founded by Mughals. There are 193 Calorie in 1 bowl serving of goat leg paya. It contains proteins and abundance of  calcium. This food is mainly served for children and to new mother. It is very nutritious and delicious. It is good for teeth and bones.It has bone marrow, its very healthy. Bone marrow in this dish provide nutrition deep within the cells. It is extremely high in the minerals. Many doctors advice to give goat leg soup for children. People says that, goat legs take long hours to prepare, but it is very easy to cook in pressure cooker.



Ingredients:

•  1 goat leg pieces ( already it will be burnt in shop)
•  Onion (200g)
• Tomato (200g)
• 4 to 5 cloves
• 1 piece of cinnamom stick
• 2tbsp Ginger garlic paste
• Curry leaves
• 11/2 tbsp Mutton masala powder ( for flavour and taste)
• coriander leaves
• 5 green chilli without slitting
• 1/2 tbsp Garam masala
• 1/2 Cup of coconut grinded as paste
• 2tbsp chilli powder
• 1tbsp coriander powder
• 1/2 tbsp turmeric powder
• Salt as per taste
• 1 tbsp pepper powder
• 1/2 cup mint leaves

Procedure for preparation:


Step 1:  Clean the goat legs thoroughly in water for 2 to 3 times, remove if any burnt hair found on the legs. Then keep the pressure cooker on the stove, Pour 2tbsp of vegetable oil, and put the goat legs and fry it for 2 to 3 minutes. put some salt and turmeric powder in it, then pour water in the cooker and allow  for 7 to 8 whistle. Water content should be good enough, since we allow for more whistle. Then keep it aside.


Step 2:   After 1 to 2 hours, check the cooker for the water content in that, again keep the cooker on the stove allow for 7 to 8 whistle and keep aside. After pressure goes down check the legs, it must be cooked well.


Step 3:  100g onion and 100g tomato are finely chopped. The other 100g Onion and 100g tomato has to be cut into big pieces, slightly fried in oil and it has to be grinded in form of paste along with coconut. This mixture will thicken the gravy.


Step 4:  Keep the pan on the stove, pour 3tbsp vegetable oil, then add cinnamom sticks and cloves in the oil and fry it, then add ginger garlic paste and green chillies in the pan and fry it. Then add the chopped onion, curry leaves and tomato,  one by one and fry it until it gets merged together

Step 5: Put the well cooked goat legs in the pan and fry it for 8 minutes, then put chilli powder, garama masla powder, coriander powder, pepper powder and mutton masala powder, turmeric powder and salt fry it for few minutes.

Step 6:  Then transfer the stock from cooker to pan and allow to boil for some time, until the masala smell goes off, then put mint leaves in it. Salt should be added as per the taste.

Step 7: After the masala smell goes off, add the grinded mixture of onion, tomato and coconut in the pan. Allow it to boil for 10 to 12 minutes in the medium flame.

Step 8:  Then you can garnish with coriander leaves and serve.


This receipe is good combition for Idly, dosa, appam, idiyappam. If you try this goat leg curry with these tiffen, you can feel good taste. Food combition also very important.
 

Atlast the goat leg curry will be look like below mentioned picture.

 

  

Hot and spicy Mushroom mutton soup

 

Mushroom contains potential natural medicine, there are more than 100 species of mushrooms are found. Some of the mushroom has the ability to improve the immune system .Organic mushroom only edible. It comes under Fungi family, it also used to prepare some medicine like penicillin, streptomycin etc.. Mostly children are loved to eat mushrooms specially for its tatse, since we are preparing along with meat, this dish will be more nutritious and tasty.

 

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Ingredients:

 

 

• cup of mushroom pieces (100g)
•  cup of mutton pieces (150g )
• 1tbsp pepper powder
• 1tbsp mutton masala powder
• 4tbsp vegetable oil
• coriander leaves
• 1/2 tbsp ginger garlic paste
• salt as per the taste
• a pinch of turmeric powder
• 3tbsp chopped onion
• 2tbsp chopped tomato
 

 

 

Procedure to preparation:

 

 

Step 1: keep the pressure cooker on the stove, pour 2tbsp of vegetable oil, put the meat in the cooker and fry it for few minutes, following to that add onion, ginger garlic paste and tomato together and fry it for few minutes.

 

 

Step 2: Then put 1tbsp mutton masala powder, 1tbsp pepper powder, salt and fry it.

 

Step 3: pour 3 cups of water and allow for 4 to 5 whistle in the cooker and keep it aside

 

Step 4:  In another stove, keep the pan and pour 2tbsp of vegetable oil, put chopped mushroom in the pan and fry it, now pour the mutton stock and mutton from the cooker and boil it.

 

Step 5: If you need more spicy, you can add litte pepper as per the taste. add the coriander leaves for garnishing.

 

This soup can be served to 4 person

 

Note:  Mutton masala powder is available in all the grocery shops.

 

 



Paruppu Rasam _ Dhall Rasam

This is an very simple dish and easy to cook, the specification in this dish is dhall. Instead of preparing normal rasam paruppu rasam will be more tasty since adding the dhall.


Ingredients:

• 1/2 cup of cooked toor dhall smashed
• 1 small lemon size tamarind ball
• 1tbsp mustard seed
• 4 dried red chilli
• 1tbsp pepper
• 11/2 tbsp cumin seeds
• 3 medium sized tomato (150g)
• 6 garlic crushed
• 1/2 tbsp asafoetida powder
• curry leaves
• coriander leaves
• Salt as per taste
• 2 pinch of turmeric powder

Procedure for preparation:


Step 1:  Grind the pepper, cumin seeds and 2 dried red chilli.

Step 2: Soak the tamarind for few minutes in water and make it as paste.

Step 3:  Disolve the tamaraind paste in 500ml of water, and add the salt in the water, then add all the grinded masala in the water, then add turmeric powder, asafoetida powder, curry leaves and coriander leaves in it. pour the cooked toor dhall in it  and also add the crushed garlic. tomato has to be grinded and mixed in the rasam water  This ia an paruppu rasam water.

Step 4:  keep the pan on the stove, pout little oil, mustard seed and dried red chilli. once the mustard seed splutter, pour the rasam water in the pan and allow it to boil, Once the first boil comes, put off the stove. Now tasty paruppu rasam is ready

Meat lentil rice with vegetables recipe

          Lentil is low calorie food, it helps to reduce weight and it rich in fibre. It also helps to reduces the blood cholestrol. Lentils are also good source of iron. Since its an combination of meat and vegetables, the dish will be tasty as well as healthy. Mostly people does not like to eat the lentils. This combition of dish will be by liked by all people. This is tasty as well as healthy. Lets start our healthy preparation.


Ingredients:

• 11/2 cup (250g) lentils, cooked
• 2 tbsp vegetable oil
• Onoion (200g), finely chopped
• Tomato (50g),  finely chopped
• Minced mutton (400g)
• Basmati rice (400g)
• 1tbsp garam masala
• 1 cup of carrot and beans finely chopped
• 2tbsp ghee
• 1 Green chilli finely chopped
• 2 Tbsp chilli powder
• 1 tbsp coriander powder
• Onion (100g) finely sliced and fried in oil for garnish

Procedure for preparation:


Step 1: Boil the lentils, until it cooked for 3/4 and keep it aside.

Step 2: keep the pressure pan on stove, pour 2tbsp of oil, put 2tbsp of finely chopped onion and 2tbsp of finely chopped tomato, 1 green chilli finely chopped and fry it few minutes, then put 2tbsp of chilli powder, 1 tbsp coriander powder and 1 tbsp of garam masala and pour little water on it, and close the pan. Allow for 1 whistle in cooker, since its an minced meat, it gets cooked quickly.

Step 3: keep another pan, pour little oil, add remaining chopped onion and chopped tomato into the pan and fry it, add chopped carrot and beans in the pan and fry it, then add pressure cooked minced meat and fry it for few minutes, then pour the motton stock cooked in the pressure cooker. cook it until minced meat and vegetables get cooked, it will be like light gravy form.

step 4: Boil the rice for 10 to 15 minutes, until its cooked 3/4 and drain it.

Step 5:  Heat another pan pour 2tbsp of ghee, then put the gravy as in form of layer, then put the boiled rice in layer, put the rice and gravy in form of layer one after one .

step 6:  Then close the lid, keep the pan in very low flame for 10 15 minutes, then the dish will be cooked and ready completely. before serving garnish the rice with fried onion.