Tomato and Garlic Chutney

One of my favorite accompaniment for breakfast. I first had this when my mother-in-law made this for idli at our first meeting during my wedding preparations. It is a typical Chennai accompaniment they have mostly for tiff ins.

Good part of this chutney it is preservable up-to a month or so.

Ingredients

10 Garlic Cloves, peeled

1 kg Tomatoes

6 Curry leaves

1/4 cup Canola or Sesame seed oil

1/2 tsp Red Chili powder

1/4 tsp Asofetida (Hing)

1/4 tsp Turmeric powder

Salt

Method

• Grind garlic to a coarse paste and pure tomatoes. Don't add water to both these ingredients
• Now, heat oil in a heavy bottomed pan. 

• Add Garlic, curry leaves and hing. Saute for a minute

• Next add turmeric. Stir for 20 sec. Let the turmeric color seep into the oil

• Next, add tomato puree. Mix well. Cover the pan and cook for 20-30 min until oil separates from pan

• Then add red chili powder and salt. Saute for another 15 min on low heat

• Let it cool and don't cover the pan. 

• Store it in a glass container and refrigerate

Chicken Onion Curry

Serving- 5

Ingredients

1 Whole Chicken, cut into medium sized pieces

1 Onion, finely chopped

1/2 tsp Turmeric powder

1 tsp Chili powder

1/2 tsp Garam masala powder

1 tsp Coriander powder

4 tsp Oil

Salt

1 cup Water

For Masala 1

1 tsp Oil

1 Onion, finely chopped

2 Red Chillies

For Masala 2

6 Garlic cloves

1 small piece Ginger

2 stick Cinnamon

4 Cloves

4 Cardamom

1 Star Anise

1/2 tsp Poppy Seeds

1/4 cup Coconut,

Method

• Heal 1 tsp oil in a pan. Fry onions until it turns brown. Add chilies and saute for few seconds. Grind them to a fine paste
• Next, grind all the ingredients listed under "Masala 2" to a fine paste. Add water as needed. Set aside
• Next, heat oil in a pan. Add onions and saute until it softens. Then add chicken, turmeric powder, chili powder, garam masala powder and coriander powder. Cook for 10 minutes. 
• As meat cooks, add previously ground "Masala 1" and "Masala 2" paste. Add salt
• Cook for 30-40 minutes

Brinjal Pulav

Serving - 4

Ingredients

200 gms Brinjal, diced

2 cups Basmati rice, soaked in water

4 tsp Oil

2 Bay Leaf

2 sticks Cinnamon

1/2 tsp Black Jeera

4 Cloves

4 Cardamom

4 Garlic cloves, crushed

1 Onion, thinly sliced

5 Green Chilies

1/2 tsp Red Chili powder

3 cups Water

Salt

Method

• Wash and soak rice in water

• In a pressure cooker, heat oil. Add bay leaf, cinnamon, cloves, black jeera and cardamom. Leave for a minute

• Add onions, garlic and green chilies. Saute until onions softens

• Then add red chili powder

• Add brinjal and mix well. Leave for 2 min

• Add rice, water and salt. Mix well

• Pressure cook for 2-3 whistles

• Serve hot

Plain Onion Rava Upma

Servings- 3-4

Ingredients

2 cups Rava
4 tsp Oil
1/2 tsp Mustard Seeds
1/2 tsp Cumin Seeds
1/2 tsp Urad Dal
1/2 tsp Channa Dal
1 Onion, thinly sliced
4 Green Chilies, slit
5 Curry leaves
1/2 tsp grated Ginger
4 Cups Water
Salt

Method

• Roast rave in a heavy bottomed pan in medium-low heat until rava starts to turn brown color. Then set aside

• Heat oil in same pan. Add mustard seeds, cumin seeds, urad dal and channa dal. Let it turn light brown

• Add onions, curry leaves, green chilies and ginger. Saute until onions are fully cooked

• Add water and salt. Bring it to boil

• Now slowly add rava and stir in one direction. Mix well

• Cover the top and cook for 3-5 min.

• Serve hot

Ambur Brinjal Biryani

An easy comforting veggi-delight for a weekday dinner!!

Ingredients

3 cups Seeraga Samba Rice or Basmati rice
10 small Brinjal, cut in half lengthwise
1/4 cup Oil
3 Bay Leaf
2 small sticks Cinnamon
6 Cloves
2 Star Anise
1 tsp Black Jeera
8 Green Chillies, slit lengthwise
1 Large Onion, thinly sliced
Handfull of Mint chopped
1/2 Lemon Juice
4 Cups Water
Salt

For the masala 
4 Red Byadagi Chilli
6 Cloves of Garlic
1 small piece of Ginger
6 Cardamom
2 tsp Fennel seeds
1/2 cup Water

Method

1. Wash and soak rice in water. Set aside
2. Grind all the ingredients listed under masala into fine paste. Then set aside
3. On a heavy bottomed skillet, heat oil until smoky. Add these together - bay leaf, cinnamon, cloves, black jeera and  star annise
4. Then add green chillies and onions. Saute until onions sweat
5. Then add brinjal. Saute for a minute
6. Then add the masala paste. Mix well. Cover the skillet and cook until brinjals are half cooked about 8 minutes
7. Then add these -  water, salt, mint and lemon jucie. Bring it to boil
8. Reduce the heat. Then add the rice. Mix well. Cover the skillet and cook in low flat for 15 to 20 minutes. Turn off heat and set aside for another 10 minutes. 
9. Serve with cool cucumber raita 

***Tips and success factor ***
(Do not add more water, otherwise rice becomes musshy. The success of this recipe depends up how long rice soaks in water and cooking rice in low heat)