Puli milagai recipe, Side dish for dosa

Puli Milagai a spicy gravy, Green chilies cooked in tamarind gravy a quite popular Tamil brahmin recipe, side dish for dosai.  Generally it is made in our homes for un fermented dosa. We call it as “puliya dosai”. And also it is a best combo for curd rice too. 

I have never tried pulimilagai at home, when my mom was here last week, she loved the chilies which we get here and wanted to make it. So i just took my camera and just clicked the pictures without taking any effort!!. So here goes the recipe of puli milagai made by my mom.

Puli milagai recipe

• Recipe Cusine: Indian
• Prep Time: 10 Minutes
• Cook time: 20 Minutes
• Serves: 4-5
• Author: Jeyashri
• Recipe Category: Lunch | Dinner
• Description: Puli Milagai a spicy gravy, Green chilies cooked in tamarind gravy a quite popular Tamil brahmin recipe, side dish for dosai

     Green chili  25-30
     Tamarind extract  2 cups (from a small lemon sized tamarind)
     Turmeric powder  1/4 tsp
     Jaggery  2 tblsp
    Asafoetida  a pinch
    Sesame oil  2 tblsp
    Salt  as needed
    

Method with step by step pictures :

• Wash and pat dry the chilies and chop them into fine pieces.

• Take extract from a small lemon size of tamarind . I used the 2 tsp of read ymade tamarind paste .

• In a pan add oil and throw in the mustard seeds. When it splutters add the chopped green chilies and saute till it becomes light brown in color.
• Be careful at this stage. Keep your Kitchen windows open and use the electric chimney in the kitchen. Stay slightly away from the gas stove as the chili may splutter. Keep the flame in medium.

• When it is is done, slowly add the tamarind extract and add salt, jaggery ,asafoetida and turmeric powder. The addition of jaggery is to balance the spice.

• Let this mixture boil in a medium flame for 12 to 15 minutes.
• My mom always makes it in a thin consistency, but if you want it little thick just boil it for few more minutes.
• Serve with idli | dosa | curd rice.

Note:

• Add little extra  jaggery  if the chilies are very hot.
• This can be stored in the refrigerator, in a clean ,dry container for a week..

ONION TOMATO CHUTNEY RECIPE , SIDE DISH FOR IDLI DOSA

Onion tomato chutney recipe -with video  
Onion tomato chutney is the usual one which i make for idli or dosa.  This version i tasted long back in a birthday party and tried at home assuming the ingredients, but to my surprise the onion tomato chutney (without coconut) came out well and it tasted almost the same .Two days back i made this for dosa and my little one who doesn’t eat chutneys, enjoyed this a lot.Check out my full collection of chutney recipes.

Onion tomato chutney

  Preparation Time : 10 mins | Cooking Time : 15 Mins |Serves: 3-4

     Onion  1
     Tomato  1
     Garlic   3 cloves (optional)
     Roasted gram | pottukadalai  1 tblsp
     Oil  1 tblsp + 1 tsp
     Salt  as needed
     Red chili  4
     Tamarind   a small piece
     Mustard seeds  1/4 tsp
     Curry leaves   few 
                                                   Video of Onion tomato chutney

                               
     
     

Method:

• Chop the onion and tomato finely and peel the skin of garlic.
• In a pan add oil and throw in the red chilli,tamarind and garlic and roast them in a medium flame.
• Now add the onions and saute till they turns slightly brown in color. Cook in a medium flame. Add salt to this while cooking to ensure even and fast cooking.

• Now add the tomatoes to this.
• Cook till the tomatoes become mushy.

• Add roasted gram to this and switch off the flame.

•  Grind this into a smooth paste adding little water.

• Check for salt and temper with mustard seeds and curry leaves.

• Dilute this by adding little water to reach your desired consistency.

Note:

• Instead of Roasted gram, urad dal or channa dal can also be added.
• If using any of these dals, roast them nicely till golden brown and keep it aside.
• Few tblsps of shredded coconut can also be added  while grinding.

Technorati Tags: Onion tomato chutney,recipes for chutneys,side dish for idli| dosa,south indian chutneys,Chutneys without coconut,Tomato Chutney with garlic

KOVAKKAI CHUTNEY , KOVAKKAI THOGAIYAL | TINDORA CHUTNEY

Kovakkai Chutney recipe, with video, a chutney with tindora pairs well with rice and with idli and dosa too.   
 A few days back when i was invited for lunch by my friend she made a wonderful platter of Andra Meals. She is a very talented cook and i have learnt a lot of cookery tips from her. In that menu there was a yummy thogaiyal and when she told it was made from tindora| kovakkai i  was so surprised and i took the recipe from her and tried kovakkai chutney today. Hurray! i got the exact taste.


INGREDIENTS: Serves 3-4

KOVAKKAI | TINDORA (CHOPPED)	1 CUP
RED CHILLIS	4 NO
CUMIN SEEDS	1 TSP
CHANNA DAL	1 TSP
URAD DAL	1 TSP
TAMARIND	A SMALL GOOSE BERRY SIZE
COCONUT(GRATED)	2 TBLSP
SALT	AS NEEDED
ONION	1 NO
CORIANDER LEAVES	A HANDFUL
GARLIC	2 cloves
CURRY LEAVES	FEW

 
                                                 Video of how to make Kovakkai thogayal

METHOD:

• In a pan add 1 tsp oil, and throw in the curry leaves, Garlic, channa dal, urad dal, red chili, tamarind and when the dals turn golden brown add the cumin seeds and put off the flame and allow this to cool.

• In the pan, add the kovakkai and cook it covered in a medium flame for 7 to 8 minutes.

• When this cools down, grind it in a mixer along with the roasted dal mix.
• Add coconut while grinding.

• When 3/4 th is done,

• add finely chopped onions and coriander leaves and grind coarsely.
• Add a little of water while grinding.

• If you want just temper with mustard seeds at the last before serving.

• Enjoy with hot rice smeared with oil.

NOTE:

1. This can be had with dosa or chapathis too.
2. I loved the Kovakkai Chutney  with breads too as a spread.

CHANNA CHAT WITH KHATTA MEETHA CHUTNEY

NO ONION –NO GARLIC RECIPE.
  As kids are at home , most of the time I am spending  in the kitchen making something or other to satisfy their craving. At the same time ,in the corner of the mind i want to make their snack little healthy too. This channa chat recipe i found in a Tarla dalal cook book and my kids enjoyed this and thank god I have time to click the pictures , as they were playing down when i was making this. Here comes the recipe of Chana chat – A kids friendly recipe.
Check out my
Aloo tikki chaat recipe
Bread channa recipe

INGREDIENTS:
FOR THE KHATTA MEETHA CHUTNEY:

CUMIN SEEDS	1/2 TSP
CHOPPED MINT LEAVES	1 CUP
CORIANDER LEAVES	1/2 CUP
GREEN CHILLIES	3-4(CHOPPED)
GINGER	A SMALL PIECE
LEMON JUICE	3 TBLSP
SUGAR	1 TBLSP
CHAT MASALA	1/4 TSP
SALT	TO TASTE

OTHER INGREDIENTS:

BUTTER	1/2 TBLSP
CUMIN SEEDS	1/2 TSP
BOILED CHANNA	1/2 CUP
BOILED POTATO	1 NO
PANEER CUBES	1/4 CUP
CAPSICUM (CHOPPED)	3-4 TBLSP
TOMATOES(CHOPPED)	1/4 CUP
SALT	TO TASTE
LEMON JUICE	1/4 TSP
CORIANDER LEAVES(CHOPPED)	1 TBLSP

METHOD:

• Combine all the ingredients mentioned in the khatta meethi chutney table into a smooth paste .
• Add a tsp of water while grinding if required.

• Cut the tomatoes and scoop out the seeds from inside.
• Chop tomato , capsicum and potato into small cubes.
• 
• Heat butter in a kadai and add the cumin seeds.
• When they crackle add the boiled channa , potatoes, tomatoes ,capsicum and paneer( i didn’t use as i don’t have it in hand) and cook for a minute.
• Remove from flame and allow it to cool.

• When cool, add the khatta meethi chutney , salt, lemon juice and coriander leaves . Mix well.

• Serve immediately.

See you all soon with an interesting recipe before the New year.

Tiffin sambar recipe, Side dish for idli, dosa

  Tiffin Sambar, A popular, tasty South Indian gravy made by simmering lentils and
shallots along with tamarind extract. Tiffin Sambar or Idli Sambar is a popular side dish
recipe for idli or dosa in many hotels in South India, which is made by replacing yellow
moong dal instead of the usual toor dal. I adapted this recipe from my mother who always
makes this version of sambar to pair with Pongal or idli or dosa. We make the usual toor
dal version to pair with rice. Moving on to the recipe of hotel style tiffin sambar. Look out
for my restaurant style Sambar Vadai recipe for an interesting variation.

HOME MADE PASTA SAUCE RECIPE- TOMATO SAUCE AND WHITE SAUCE RECIPE.

Pasta sauce - Red sauce and white sauce -Recipe with video   

The very first time I was introduced to pasta by a friend after coming to Singapore 4 years back. When she was talking to me, she was telling that she made pasta for dinner and when i asked about her the recipe she told that she always makes with store bought pasta sauce. So i followed the same way and made for kids and they liked that very much. Now after few years I am so bored with this store bought pasta sauce and wanted to make on my own. The tomato based sauce i learnt from a friend and for the white sauce i followed the recipe from Tarla Dalal.
Check out how i made veg pasta recipe using this home made pasta sauce recipe.

Pasta sauce| Tomato pasta sauce

  Preparation Time : 10 mins | Cooking Time : 25 Mins |Yields: 1 and 1/4 cup

     Tomato   4 
     Onion    2
     Garlic   4 cloves
     Green chili 1
     Red chili powder  1 tsp (reduce if you want less spicy)
     Ajwain | Omam  1/2 tsp
     Sugar  1 tsp
     Salt as needed
     Olive oil   2 tblsp
     Oregano | Italian seasoning  1/2 tsp 
                                            Video on how to make pasta sauce (both sauce)

                           

Method: 

• Chop the onions and tomatoes roughly and peel the skin of the garlic.
• In a pan, add a tblsp of oil to this and add the garlic, onion and green chilli to this and saute for few minutes.

• Now add the tomatoes to this and saute nicely in a medium flame till the tomatoes shrink nicely.
• Add ajwain seeds, salt, redchilli powder,sugar and tomato ketchup.

• Allow this to cool completely and grind into a fine paste.

• When done, again add oil in the pan and add the ground  tomato paste to the this and add the oregano powder and saute this in a medium flame for 5 minutes stirring in between. 

• Allow this to cool and store it in a airtight container and can be stored in the fridge for a week.

White sauce for pasta

  Preparation Time : 5 mins | Cooking Time : 20 Mins |Yields: 1 cup 

     Butter  1 tblsp
    Garlic  1 tblsp (finely chopped)
    Maida or millet flour  2 tsp
    Low fat milk  2 cups
   Oregano   1/2 tsp
   Black pepper  1 tsp
   Red chili flakes   as needed
   Grated cheese  1 tblsp
   Salt  as needed 
     
     

Method:

• In a pan add the butter and add the finely chopped garlic and saute for a minute.

• Add the plain flour or millet flour and saute for a very few seconds.

• Add milk to this and whisk it well.
• Stir well not to form any lumps.

• Keep it in a medium flame and stir well till it thickens.
• Once done add oregano powder, pepper powder and red chilli flakes.
• Mix it well and let this boil to get a saucy consistency.

• Add grated cheese to this.
• Mix well. Switch off the flame.
• Add salt to this. 

• Cool and store in the refrigerator for a week.

Notes:

1. For both the pasta sauce recipes i added spices as per my preference, as we all want it bit spicy.
2. You can reduce a little bit if you want it less spicy.

BEETROOT CHUTNEY RECIPE

Andhra style beetroot pachadi | chutney recipe       

Hope you all had a great diwali . After having continuous treat of sweets and snacks we all wanted to have a simple food. This beetroot chutney|thogaiyal is an yummy one which i learnt from a friend and when mixed with hot rice this will taste heaven.
Also check out my

• Kovakkai chutney
• Thengai thogayal

INGREDIENTS:

BEETROOT	1 NO
CUMIN SEEDS	1/2 TSP
CHANNA DAL	1 TSP
URAD DAL	1 TSP
REDCHILLI	3 NO
CURRY LEAVES	A HANDFUL
GARLIC	2-3 NO
OIL	2TSP
MUSTARD SEEDS	1/4 TSP

METHOD:

• Peel the skin of the beetroot and chop this into small cubes.
• In a pan, add oil and throw in the cumin seeds, redchilli,garlic, curry leaves, channa dal and urad dal.
• Saute this in a low flame till the dals turn golden brown.
• Keep this aside.

• Now add the chopped beetroot and saute this in a medium flame without getting burnt. Add a Tsp of oil in between.
• Cook for 10 mins.

• Allow it to cool. Grind this along with the dal mixture into a fine paste.

• In a pan add a drop of oil and the throw in the mustard seeds.
• When it splutters, add the ground beetroot chutney.
• Saute in a low flame for a minute.
• Transfer it to a serving bowl.
• Enjoy with rice,roti or even for dosa.