Tomato Chutney/ Thakkali Chutney for Idli, Dosa and Rice

This is an ideal recipe for students, bachelors, working women and for everyone.You can store this chutney for a month in refrigerator. The more oil you add to the recipe the more storage life.

Ingredients

Onion large( chopped)-2

Tomatos large( chopped)-500 gms

Garlic cloves( chopped)-8

Red chili powder-1/2 tbsp

Turmeric-1 tsp

Salt to taste

Oil-5tbsp(+/-)

Method

In a pressure pan/ pressure cooker add chopped onions, chopped garlic, chopped tomatoes, red chili powder, turmeric powder, salt and less than 1/4 cup water. Cover the pan with a lid and pressure cook on medium heat for 8 to 10 mins. When the pressure releases from the pan, remove the lid, check the seasoning and add required oil to the pressure cooked tomato mixture. Boil the tomato mixture on high heat until the chutney thickens and oil seperates on the sides of the pan . Serve with idli, dosa or rice.

Dum Aloo( Baby Potatoes in Aromatic Cashew Gravy).

This is a 5 star quality restaurant dum aloo recipe which does not require onion or garlic. With minimal ingredients this recipe can be prepared in jiffy mins.

Ingredients

Golden baby potatoes/ small potatoes-500gms( I bought them at farmers market)

Thick curd/ yogurt-2tbsp

Cashew nuts-15( grind to a smooth paste by adding few tbsp water)

Red chili powder-1 tsp

Turmeric powder-1/2tsp

Coriander powder-1 tbsp

Coriander leaves to garnish

Salt to taste

Oil required

For Masala powder( grind the below ingredients to very fine powder)

Green cardamom-1

Cinnamon-2"

Cloves-4

Shai jeera-1 tsp

Cumin seeds-1 tsp

Method

Boil the baby potatoes until tender, peel the potatoes skin and set aside the potatoes. Heat generous tbsps of oil in a sauce pan, when oil is medium hot add the ground masala powder to the oil and sauté for few seconds. Now add the boiled potatoes to the sauce pan and toss well in the masala powder. Reduce the heat and add red chili powder, turmeric powder, coriander powder and salt to the potatoes. Sauté the potatoes for few more mins, now add the curd and ground cashew paste to the potatoes. Add about 1/4 cup water to the potatoes and check the seasoning. Boil the potatoes on high heat until the gravy thickens and oil separates on the sides of the pan. Garnish Dum Aloo with coriander leaves and serve hot with rice or roti.