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