Do you want to make a side dish for breakfast or dinner in 10 minutes? You can make a tasty Tomato Mint Chutney, and it is easy to make. Let’s get into the details of this recipe!
Take a vessel and pour 2 tbsp of oil. Keep the flame at medium heat. Add two dry chilly, eight small cloves of garlic, 10 to 12 pieces of shallots, one green chilly, a few curry leaves, and mix well.
Put one large-sized roughly chopped tomato and saute for a minute. Add 1/4 cup of coconut pieces, and fry it for 2 to 3 minutes. Put crystal salt as preferred and mix it well.
Add 1 cup of washed mint/pudina, and cook for 2 to 3 minutes. Turn off the flame and keep the stuff aside till it cools down.
Once cooled down, take a mixie jar and put all the stuff into it. Grind it and add the tempered mixture of mustard, urad dhal, and curry leaves into it. Mix well, and now the tomato mint chutney is ready for serving!. It goes well for dosa or idly. Enjoy it with your family.
Follow me here and subscribe to my Youtube Channel to get weekly recipes.
What would you do with Dry Fish? Can we make curry out of it? Yes, you can. I must say this is one of my special grandma recipe done with a clay pot to preserve the traditional way of doing it. It is tasty and goes well with plain rice. Why are you waiting? Let’s get started!
Take 1/2 tsp of black pepper, 1/2 tsp of cumin seeds in a mixie jar, and grind it coarsely. Keep this powder alike aside.
Take ten small onions, eight medium cloves of garlic, two green chilly in a mixie jar again, and grind them too coarsely. Keep this stuff aside.
Take few coconut pieces with little water in a mixie jar, and grind them to get a smooth paste. Get small ball-sized tamarind, and add enough water to squeeze the extract.
Now, take a bowl and add the prepared coarse powder and coarsely grinded onion, green chilly and garlic. Add 1/4 tsp of turmeric powder, 2 tsp of coriander powder, 1 tsp of chilly powder, coconut paste as made earlier, and one medium chopped tomato.
Pour 1 cup of thick coconut milk with prepared tamarind extract and preferred level of crystal salt. Mix it well to get a dissolved mixture, and you’re ready for the next step.
Step 2 – Making Dry Fish Curry:
Roast the dry fish on direct flame, and then keep those fishes aside. You can dry roast it on a pan also. Use a clay pot to make this curry to get a traditional taste. Keep the flame at medium heat and pour 1 tbsp of oil. Add five small cloves of crushed garlic and fry for a minute till the raw smell disappears. Add 1/2 tsp of mustard seeds, 1/2 tsp of cumin seeds, and mix it.
Add some curry leaves and mix it well. Fry it for 20 seconds after adding 1/2 tsp of chilly powder. Pour the dissolved mixture and put four pieces of dry ribbonfish. You wash it slightly after direct roasting those fish pieces. You can use any dry fish for this curry.
Take two brinjals, each cut into half in the clay pot. Cook it for 15 minutes with medium heat with a covered lid. Later add 1 tbsp of finely chopped coriander leaves and mix well. Now, turn off the flame as the dry fish curry is ready to serve! Enjoy it with plain rice.
Follow me here and subscribe to my Youtube Channel to get weekly recipes.
Let’s make pancakes based on rice flour with added masala flavor. Yes, all you need is rice flour, coconut milk, egg, onion, and green chilly. You can have this as a dinner recipe, and it goes well with chicken or mutton curry.
Take a wide bowl or vessel and add two beaten eggs into it. Pour 3/4 cup of thick coconut milk along with 1/2 tsp of salt and mix it well. Add 1.5 cups of rice flour into it and mix it well.
You’ve to make it like a thick batter. You can add water gradually then and there while kneading it to get that thick consistency. Keep it aside and let it rest for either 6-7 hours or overnight.
Step 2 – Onion Masala Preparation:
Take a pan with 2 tbsp of oil. Add two finely chopped onions, two finely chopped green chilly, 1/4 tsp of turmeric powder, 1/4 tsp of salt, and fry it with medium heat for 3-4 minutes till the raw smell goes out.
Add 2 tbsp of finely chopped coriander leaves and mix well. Add this onion masala into the batter just before making rice pancake. Please do not combine it earlier. Add little water to adjust the consistency as well if needed. Now the consistency must sound like an idly batter. You’re ready to go for making rice pancakes.
Step 3 – Making Rice Pancakes:
Retake a pan and heat oil for frying. Keep the flame with medium heat. Pour one spoonful of batter but do not spread it. It should be thick enough. Cover it with a lid.
Turn it over to make the batter fry on all sides. Cover with lid again till it gets cooked. Now, a rice pancake is ready. You can repeat the process until the dough is available. You can enjoy these rice pancakes with chicken curry or mutton curry!
Follow me here and subscribe to my Youtube Channel to get weekly recipes.
Would you like to make flavored rice easily but without oil? In this recipe, there is no whole garam masala and no need for a tempering process. It goes well with any spicy curry. You can try it with mutton or chicken curry and enjoy the taste of it! Let’s get started!
Take 1 cup of rice and add 1 tsp of fenugreek into it. I take parboiled rice. You can take any rice. Wash that and keep it aside.
Step 2 – Making Coconut Milk Rice:
Take a cooking pan and add the washed rice along with fenugreek. Add two green chilly with slit, one medium sliced onion, ten cloves of garlic, 2 tbsp of finely chopped coriander leaves and crystal salt as per your preference.
Pour 2 cups of thick coconut milk and 1.5 cups of water into it for parboiled rice. If you use basmati rice, you’ve to pour 1 cup of coconut milk and 1/2 cup of water. Turn on the flame with medium-high heat. Cover with lid and cook for 15 minutes. Stir it occasionally. Reduce the flame to low heat and cook for another 10 minutes. Stir it once after five minutes this time. Now, the coconut milk rice is ready. You can enjoy it with chicken or mutton curry!
Follow me here and subscribe to my Youtube Channel to get weekly recipes.
Monifooz 