Tomato Thokku

Tomato Thokku can be called by various names like Thakkali Thokku, tomato pickle or Thakkali Oorugai.There are so many types of Thokku one can make. Among the long list of different Thokku today i have for you one easy and simple Thokku made from tomato. This spicy, tangy tomato-based thokku which can be used as side dish for steamed rice, idli or dosa and chapatti. It is typically prepared with ripped and juicy tomatoes, very similar to mango Thokku recipe.

Prep time:           5 minutes

Cook time:           25 minutes

Cuisine               South Indian

Course               Pickle

Serve                1 Bottle

Ingredients:

Ripe Tomatoes                     500 gms

Fresh Red Chilies                 2 Tablespoon (Finely Chopped)

Sesame Oil                          ¼ Cup

Turmeric Powder                 1 Teaspoon

Kashmiri Red Chili Powder   1 Tablespoon

Red Chili Powder                 1 Tablespoon

Tamarind                            Small Size          

Roasted Fenugreek             1 Tablespoon

Hing Powder                        1 Teaspoon

Salt                                     3 Teaspoon

For Tempering

Mustard seeds                  1/2 Teaspoon

Cumin seeds                      1/2 Teaspoon

Chana dal                          1 Teaspoon

Urdh dal                           1 Teaspoon

Dried red chilies              3 no.

Curry leaves                    1 sprig

Sesame Oil                      1 tablespoon   

 Instructions            

• Wash fresh red chillies thoroughly and pat them dry. Keep them under sunlight for 15 minutes for drying. Take them out and remove all the stalks from the red chillies.
•  Cut the ripe red chilies into small pieces and make them into a coarse paste with 1 teaspoon cumin seeds. Keep aside.
• Wash the tomatoes and chop the tomatoes.  Keep aside.
• Take the tamarind into a grinder jar, grind into a fine paste. Keep aside.
• Heat oil in a pan, add crushed fresh red chillies, tomatoes and salt, and sauté it, cover and cook it in low flame.
• Now add the tamarind paste in it and sauté it for 5 minutes.
• Let it cool down completely without lid.
• Now add the coarsely ground red chilly paste in it. Mix it well.
• Transfer into mixie jar and allow it to cool. Later blend it coarsely.
• Heat oil in a pan, add mustard seeds, cumin seeds, fenugreek seeds, curry leaves and sauté it.
• Add coarse paste and mix nicely.
• Now Tomato Thokku is ready to serve.
• Keep the Thokku in an air-tight container and store in the refrigerator.
• Thokku can be stored for months.
• Please try at your home and share your experience with me.

  

Masala Kala Chenna Chaat / Black Chickpea Chaat

A Low-calorie evening snack

Chenna Chaat is very popular street food in India. Black Chana Chaat is one such delicacy that is famous across India. There was a vendor outside my school, who would make and sell this Chaat in his cart which we would gorge upon nearly every other day. His Chaat was tangy and lip smacking. He prepared it with great speed and precision.

This high protein snack is one of the tastiest snacks that can be made in a jiffy.  Trust me, a bowl of freshly made Chana Chaat in the evening is one of the best habits you will inculcate. This  is a diabetic friendly recipe.

Soaking Time :       Overnight

Preparation Time     10 Minutes

Course               Snacks

Serve                4

Ingredients:

Kala Chenna                         1 ½ cups

Green Chillies                     4to 5 (Finely Chopped)

Fresh Ginger                       1 Tablespoon (Finely Chopped)

Green Mango                       ½ cup  (Finely Chopped)

Tomatoes                             1 Cup  ( Chopped)

Cucumber                             2 Tablespoon (Finely Chopped)

Lemon Juice                         2 Tablespoon

Salt                                      To Taste

Coriander Leaves                  1 Tablespoon (Chopped)

The Spices:

Black Salt                             ½ Teaspoon

Amchur Powder                     ¼ Teaspoon

Chaat Masala                         ½ Teaspoon

Roasted Cumin Seed Powder   1 Teaspoon

Pepper Powder                         ¼ Teaspoon

Method:

• Wash and soak the black chickpea in the water and ½ tsp baking soda overnight.
• Next day cook it with salt. Once boiled, drain the chickpeas.
• In a large Mixing Bowl, add boiled and drained Chenna and all ingredients and mix well until combined.
• Garnish with chopped fresh coriander leaves.
• Serve immediately.
• Serve this Chenna Chaat hot along with masala chai as a healthy evening snack.

Note:

• Add roasted peanuts for extra crunch if you want.

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Kadambam Chutney

Kadambam in Tamil means mixture of things.   This Kadamba Chutney Recipe is a unique mouthwatering recipe that is made from fresh coriander leaves, Mint Leaves, , Raw Mango, Lemon, Ginger , Coconut and dals. This kadambam chutney is highly nutritious, easy to make and tastes superb. This simple and easy chutney variety that goes well with Rice, idli , dosa,  and upma.

Preparation Time: 10 mints | Cooking time: 5 mints | Serves: 4nos.

Ingredients:

Chopped Coriander Leaves     2 Tablespoon

Curry Leaves                         Few

Chopped Mint Leaves             2 Tablespoon

Fresh Coconut                       ½ cup

Grated Fresh Raw Mango        2 Tablespoon

Grated Ginger                        2 Tablespoon

Grated Amala /Gooseberry     1 nos.

Chopped Green Chillies          2-3 nos.

Urdh dal                               2 Tablespoon

Tamarind                              ½ inch piece

Lemon Juice                          1 Teaspoon

Oil                                        2 Tablespoons.

Salt                                      To Taste

To Temper :

 Coconut Oil                         1 tablespoons

Mustard –                            1 Teaspoon

Urad dal                              1 Tablespoon

Red Chili                              1 n0.

 Curry Leaves                       few

Hing powder                        ½ Teaspoon.

Method:

• Heat the kadai with 2 tablespoon of oil. Add the urad dal, sauate for a minute.
• Now add curry leaves, grated ginger, Amala, Grated mango,Green chillies and mint leaves. Sauté till the dal turns golden.
• Now add a coriander leaves, fresh Coconut,  and Tamarind, fry for a minute.
• Allow it to cool down. Then add it to the blender along with salt.
• Grind it to a smooth paste by adding required water. Add Lemon juice and mix it well. Now Chutney is ready.
• Actually I forgot to add tempering to the Chutney.
• Heat Coconut oil in kadai and add the mustard seeds. When they pop, add the red chili, curry leaves, urad dal, and Hing.
• When the dal turns a golden brown, switch off the stove.
• Add it to the Chutney.
• Serve with Rice, Dosa, and Idlis.

Notes:

• Adjust the spice according to your taste.
• You can skip coconut .