Onion Tomato Chutney

Onion Tomato Chutney is my best liked dish at home compared to all other chutneys prepared. Like most south indian recipes, this is a hot and spicy tomato and onion chutney. You can increase or decrease the Onions and Tomatoes in this chutney as per taste. I like this chutney a little sweet and prefer to add onions a little more. I bet my friends this chutney will be a star at your dining table. Good Day to all :)

Ingredients:

Onion - 3 medium

Tomato - 1 medium

Dry red chillies - 6 nos

Mustard seeds - ½ tsp

Urad dal - 1 tsp

Asafetida powder - ¼ tsp

Curry leaves - 1 spring

Salt - to taste

Oil - 2 tbsp

Preparation:

- Heat oil in a pan, add asafetida powder and splutter mustard seeds.

- Add urad dal, dry chillies, curry leaves to the pan and fry well till golden brown.

- Now add onions and saute well till light brown in color. Add the tomatoes and saute till mushy for about 6 to 8 mins on medium flame till it comes to a gravy consistency & the raw smell goes.

- Switch off flame and let the mix cool. Add salt to taste.

- When the mix is cooled, grind in a blender without water.

- Serve chutney with idli, dosa, paniyaram and mysore bonda.

Note:

- Adjust spice and salt as per taste.

- No water should be added to the chutney, but I had to add 1 tbsp of water while grinding.

Peanut Chutney

Ingredients:

Peanuts - ¾ cup(roasted and skin removed)

Dry Red chillies - 2 nos

Shallots - 10 nos (sliced)

Tamarind - 1 small piece

Mustard seeds - ½ tsp

Curry leaves - 1 string

Urad dal - 1 tbsp

Asafetida powder - ¼ tsp

Oil - 2 tbsp

Salt - to taste

Preparation:

- Dry roast peanuts. Remove skin and keep aside.

- In a kadai, heat oil, fry onions, tamarind piece and red chillies. Keep aside and let cool.

- Once cooled grind the above mix with the roasted peanuts and salt to a smooth paste (add few drops of water if required).

- In a kadai, heat oil, splutter mustard seeds, urad dal, curry leaves, asafetida powder and pour this to the chutney.

- Serve peanut chutney with idli, dosa, paniyaram and mysore bonda.

Note:

- Adjust spice and salt as per taste.

- No water should be added to the chutney, but I had to add 1 tbsp of water while grinding.

Special Sausage Potato Curry

Special Sausage Potato Curry is a very rich and special curry as it is named. This was a day I was totally confused on what to cook. No stock of chicken in fridge and too less of veggies. What I had was sausages. So.. there this recipe started and came out with a rich and tasty dish. Don't hesitate on trying this dish friends.. For sure family and kids will love this curry. Have a great weekend friends :) :)

Ingredients:

Chicken Sausage - 5 nos (cut to small cube pieces)

Potato - 2 medium (cut to small cube pieces)

Tomatoes - 5 medium (puree)

Onions - 2 medium (chopped)

Green chillies - 4 nos (cut to half)

Garlic - 5 pods (thin slices)

Turmeric powder - ½ tsp

Kashmiri chilli powder - 3 tsp

Garam masala powder - ½ + ½ tsp

Dry Kasuri methi - 1 tsp

Fresh corriender leaves - 3 tbsp

Butter - 50 grams (250gm + 250 gm)

Black pepper powder - ½ tsp (optional)

Cashewnut paste - 3 tbsp (15 - 20 nos)

Water - ½ - 1 cup

Salt - To taste

Preparation:

- Clean, cut chicken sausage to small cube sizes and keep aside.

- Peel, clean, cut potatoes to small cube size. Boil cut potatoes with salt till cooked. Drain water and keep aside.

- Grind 5 tomatoes and keep aside.

- Grind cashew nuts with two tsp of warm water to a thick paste and keep aside.

- Heat 250 gm of butter in a kadai. Add and saute green chillies, garlic in butter for a minute.

- Now add the chopped onions and fry till soft and translucent.

- Pour the tomato puree to the kadai, add turmeric powder, kashmiri red chillies powder, ½ tsp of garam masala powder, chopped corriender leaves and mix well. Let this mixture cook for about 10-15 minutes on low flame with lid on.

- Once done, add kasuri methi, cooked potatoes, sausages, black pepper powder and mix well. Add water, salt, 250 gm of butter at this stage and cook for another 5-10 minutes on low flame.

- Now add cashew paste, ½ tsp of garam masala powder and mix well for a sec.

- Switch off flame, garnish and serve hot with Rotis, Naan or Chapathis.

Note:

- Make sure to puree the tomatoes without water.

- Adding black pepper powder is optional.

- You can add more butter if needed. Excess butter adds more taste to the gravy.

Beef Varattiyathu

Its been a while I had posted a recipe. So lets have something very spicy and finger licking dish. Its nothing other than Beef Varattiyathu. A spicy, delicious and yet simple dish with every day kitchen ingredients. Let this dish be your dinner star for the day. Have fun and enjoy life friends :)

Ingredients:

Beef - 500 gms (with or without bone)

Onions - 3 medium (1+2)

Green chillies - 6 nos (3+3)

Garlic - 8 pods

Tomato - 1 small

Jeera - ½ tsp

Cinnamon - 1 small piece

Turmeric powder - ½ tsp + ½ tsp

Red chilli powder - ½ tsp + ½ tsp

Meat Masala - 1 tbsp

Black pepper powder - 1 tsp

Garam masala powder - ½ tsp

Curry leaves - 2 strings

Water - ½ cup

Oil - 3 tbsp

Salt - to taste

Preparation:

- Heat 1 tbsp of oil in a cooker. Let hot, add one sliced onions, three green chillies, garlic pods, sliced tomato and saute for two minutes.

- Add ½ tsp turmeric, ½ tsp red chilli powder, 1 tbsp meat masala, salt and saute till raw smell goes. Once done add the cleaned, cut beef, water and let cook on medium flame for 7-8 whistles. Once done, let the beef cool down and keep aside.

- Take a kadai, heat 2 tbsp of oil. Add jeera, cinnamon stick and let heat for a sec.

- Add sliced two onions, three sliced green chillies, curry leaves and fry till onions turn translucent. Add garam masala powder, black pepper powder and fry for another sec.

- Now toss the cooked beef and mix well. Let cook on medium high flame till you get a semi gravy consistency (check and add salt at this stage).

- Delicious and spicy Beef Varattiyathu is ready to serve hot with rice, chapathi or kerala parotta.

Note:

- This is a spicy fry dish. Adjust salt and spice as per taste.

- I used sunflower oil for this dish. You can add coconut oil for a different taste.

Beef Cutlet

Beef Cutlet is a very delicious dish you can keep on eating and never stop with one. This is the simple yet delicious recipe for preparing beef cutlet. This cutlet makes an easy and tasty appetizer for all occasions. This is my first try on beef cutlets and came out very yummy. This tastes yum with a cup of hot coffee and tea. Have a great evening friends :)

Ingredients:

Beef - 500 gms (cooked and shredded)

Onions - 3 large (chopped)

Garlic paste- 1 tsp

Ginger paste - 1 tsp

Green chillies - 5 nos (chopped)

Fresh Corriender leaves - handful

Potatoes - 6 nos (peeled, boiled and mashed)

Turmeric powder - ¼ tsp + ¼ tsp

Red chilli powder - ¼ tsp + ¼ tsp

Meat masala - 2 tbsp

Black pepper powder - ½ tsp + 1 tbsp

Garam masala - 1 tsp

Salt - to taste

Oil - 2 tbsp

For frying:

Oil - for deep/shallow frying

Egg - 2 nos (beaten)

Breadcrumbs & Rawa (mixed together) - 1 cup

Preparation:

- Cook Beef with pinch of turmeric, red chilli powder, black pepper powder and salt. Shred the beef and keep aside.

- Peel, boil and mash the potatoes with a pinch of salt and keep aside.

- Pour oil in a kadai and saute onions, garlic paste, ginger paste, green chillies, corriender leaves till onions turn translucent.

- Add turmeric powder, red chilli powder, meat masala, pepper powder, garam masala and fry till raw smell goes.

- Add shredded beef to this mixture and saute for a minute. Switch off flame and keep aside the mixture to cool.

- When cooled, add the above mix to the mashed potatoes and mix well with hand. Add salt at this stage if required. Make cutlet patties in different shapes and sizes and keep aside.

- Roll each cutlet patty first in beaten egg, then in breadcrumbs and deep fry or shallow fry in oil.

- Serve hot with tomato hot and sweet sauce or chutneys.

Note:

- Adjust salt and spice as per taste.

- Cook beef with turmeric, red chilli, black pepper powder in a cooker for about 8-10 whistles.

- Adding garam masala to the mix in optional. I add them as I like the taste of it.

Spicy Chicken Wings

Spicy Chicken Wings is one of my all time favourite dish. Love this dish with rice, appam, chapathis and even with bread. I am not a gravy person, I love semi dry dishes a lot. This dish happened to be a part of my kitchen on a what to do kitchen days :) As said by Ralph Waldo "All life is an experiment. The more experiments, you make the better". Chill friend, have them cooked in your kitchen today and enjoy sunday evening dinner with family and friends :)

Ingredients:

Chicken wings - ½ kg

For Marination:

Vinegar- 1 tbsp

Crushed black peppercorns - 2 tbsp

Turmeric powder - ½ tsp

Kashmiri chilli powder - 2 tsp

Black pepper powder - ¼ tsp

Water - for the paste

Salt - to taste

Oil - for deep frying

For Cooking:

Oil - 3 tbsp

Garlic - 2 tsp (chopped)

Ginger - 2 tsp (chopped)

Green chilli - 2 tsp (chopped)

Onions - 3 medium (chopped)

Soya sauce - 3 tsp

Tomato sauce - 4 tsp

Mustard sauce - 1 tsp

Green chilli sauce - 3 tsp

Salt - to taste

Preparation:

- Make a thick paste with vinegar, crushed pepper, kashmiri chilli powder, turmeric powder, pepper powder, salt and water.

- Marinate the above paste to the chicken wings and mix well till wings are completely coated with the paste. Keep aside for half to one hour.

- Pour oil in a deep pan, let hot and fry the marinated chicken till golden brown on both sides and keep aside.

- Heat oil a kadai, add garlic, ginger, green chilli, onions till onions turn translucent.

- Add soya, tomato, mustard, green chilli sauce and mix well. Add salt at this stage if necessary.

- Now add the fried chicken wings and mix well. Keep on low flame with lid on for 3 minutes.

- Spicy Chicken Wings Fry is ready to serve with fried rice and chapatis.

Note:

- Adjust spice and sauce according to taste.

- This recipe goes really well with fried rice and chapathi.

Mutton Liver Masala Fry

Mutton Liver Masala Fry is a one time dish to be tasted without fail for all Mutton Liver lovers. Its been a long time I had posted and had to think a lot what now? But without doubt, I had an idea of Mutton Liver fry with a little masala for chapathis or pooris. In fact, my fridge was loaded with Mutton Liver for my cousin who loves any liver dishes. During his visit the one dish I had in mind was to prepare and feed him full stomach with Mutton Liver Fry. So friends, here is my way of preparing Mutton Liver Masala Fry with very little ingredients and a very very tasty dish for today's dinner or during this weekend :) :)

Ingredients:

Mutton Liver - 500 gms (cut to cube pieces)

Black Cardamom - 1 nos (crushed)

Cumin seeds - ½ tsp

Cinnamon - 1 stick

Cloves - 3 nos

Onion - 1 large (chopped)

Ginger paste - 1/2 tsp

Garlic paste - 1/2 tsp

Green chillies - 3 nos (slit to half)

Tomato - 1 large (chopped)

Curry leaves - 2 string

Turmeric powder - ½ tsp

Coriander powder - 1 tsp

Garam Masala powder - 1 tsp

Black pepper powder - 1 tsp

Salt - to taste

Water - 1 cup

Oil - 2 tbsp

Ground Peppercorns - ½ tsp (garnishing)

Preparation:

- Cut, clean and keep the liver aside.

- In a cooker, add cut liver pieces, salt, pinch of turmeric powder, water and let cook for atleast 4 whistles.

- Heat oil in a kadai, splutter cumin seeds, cardamom, cloves and cinnamon.

- Add onions, ginger garlic paste, green chillies, tomato, curry leaves and saute till onions turn brown in color.

- Now add turmeric powder, coriander powder, garam masala powder, black pepper powder and fry till raw smell goes.

- Now add the cooked liver and mix well. Add salt and additional ground pepper corns at this stage (optional - for extra spice).

- Let cook on medium high flame for another 5 minutes. Once done, you will get a dry masala mutton liver fry.

- Garnish with curry leaves/corriender leaves and serve with chapatis, pooris, rice and parathas.