In my childhood, we used to have a vegetable garden which had lots of tomatoes always hanging in there waiting to be picked. We all enjoy the Green Tomato Chutney and we rarely used to have ripe tomatoes on the plants!! 

After relocating to US, I very rarely get to see green tomatoes in the local markets here. But when I can lay my hands on those I sure make our favorite chutney out of those. 

Edited - The original post was published sometime in 2010.

Ever since we started planting tomatoes in our backyard during the summer months, we started making this chutney more often. Only now getting to update the pictures here.

The simple weekend platter presented in the first picture features Jowar Rava Besi Bele Bath, Palak Dal, Rice, Green Tomato Chutney and Yogurt.

Ingredients - 

Green tomatoes chopped 3 cups

Green chillies 4-5 (as per taste)
Salt and Turmeric as needed
Sugar/Grated Jaggery (Optional)
Tamarind juice or lemon juice as per taste
Garlic cloves 2-3 (Optional)
Coriander leaves 1/2 cup
For Seasoning -
Oil 2 tsp
Mustard seeds 1 tsp
Urad Dal 1 tsp
Chana Dal 1 tsp
Methi seeds (Fenugreek seeds) 1 pinch
Jeera 1/2 tsp
Red chillies (Optional)
Curry leaves (Optional)



Method Of Preparation  -


In a skillet on a medium-high flame, Pour the oil and the rest of the seasoning items and after the mustard seeds splutter and the rest of the dals are golden brown, add the chopped green tomatoes and chopped green chillies and saute them. 


After about 7-9 min, add turmeric, salt and sugar. Mix well, cover and let the tomatoes cook for a while.


After the tomatoes are cooked and become mushy, remove from heat.


Let the mixture cool down and grind it to a fine paste (Some like it as a coarse grind too!).


Enjoy it with steaming rice and ghee. Some like it with Idli, Dosa or Vada too.

BMLogo


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Preparation Time 25 minutes
Makes 2 cups approximately

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Posted by Harini on Sunday, January 26, 2020


I am sure Aloo Paratha is not new to most of you. Making Aloo paratha is a very tricky process as many people complain that the filling keeps oozing out as the paratha is being rolled out. Been there done that.

I found that mashing the potato well solves most of the problem. But I should say it definitely requires some practice to get it right. Don't you all experts out there think so?

Edited - The original post was published sometime in 2011. The pictures and layout needed a facelift and I am sure I have tweaked the recipe over the years. This is the current combination which we are fond of.

Ingredients - 

Wheat Flour 1 cup
Salt as needed
Oil 1 tsp + more to shallow fry
Water as needed to knead a soft dough
For the Filling -
Aloo/Potatoes peeled, boiled and mashed 1 cup
Salt, Red Chili powder, Amchur Powder, Garam Masala as needed
Coriander seeds coarsely crushed 1/2 tsp
Cumin Seeds coarsely crushed 1/4 tsp
Ajwain/ Vaamu coarsely crushed 1/2 tsp
Green Chili finely chopped 1 tsp (or as needed)
Butter/Ghee for shallow frying
Coriander leaves finely chopped 2 Tbsp



Method Of Preparation - 


For the Dough - 
Knead the chapati dough with the whole wheat flour and salt with as much water as needed. Keep it covered for about 10-15 min.

To Prepare the filling -
Mix all the ingredients listed under 'For the Filling,' and knead well to make sure the flavors are blended in.

To Make the Parathas -
Make 5-6 equal portions of the dough. Make lime sized portions of the filling making sure the dough and the filling are approximately the same size.

Flatten each portion of the dough, fill a portion of the potato mixture, close the edges and gently roll out the parathas taking care so that the mixture doesn't fall out.
Shallow fry in a heated pan until both the sides are done. Smear some butter or ghee on both sides and set aside. 

Repeat the procedure for all the parathas.

Enjoy with Pickle and/or Yogurt.

BMLogo


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Preparation Time 40-45 minutes
Makes 5-6

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Peanut chutney is a must in almost all households where Idli/Dosa are made. There are numerous variations to this chutney. Some add Ginger, Garlic, tomato, onion, roasted gram etc. 

In my kitchen it is a staple along with idli/dosa and I am surprised some cannot enjoy idlis without this peanut chutney. Here is how I prepare even today. The original post was dated mar 2010. I have since updated the pictures and the layout.


Ingredients -


Roasted Peanuts 1 cup
Green chillies 5-6 (as per taste)
Tamarind extract 1 Tbsp
Ginger 1 inch (Optional)
Grated Coconut 2 Tbsp (Optional)
Sugar 1 tsp (Optional)
Coriander leaves handful (Optional)
Salt as per taste
Seasoning (Oil 1 tsp, Chana dal 1 tsp, Urad dal 1/2 tsp, Mustard seeds 1/2 tsp, Jeera 1/2 tsp, Red chillies 1, Curry leaves few, Hing)




Method Of Preparation -

Grind all the ingredients (except the seasoning) to a fine paste adding as much water as needed.

In a small skillet, heat oil and add seasoning and after the dals are brown and the mustard seeds pop, remove from heat and mix it into the peanut chutney.

It is ready to serve with idli/dosa.
reparation Time 8 mi

BMLogo


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Preparation Time 5 minutes
Makes approximately 1 cup

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BM #108 Week 2 Day 3 - 

This dish comes from my mom's kitchen with slight modifications. I saw it in Rajani's space, and was reminded of it. I later confirmed with my mom that she also makes it the same way except that she wouldn't add carrots in kootu.

I asked my mom how she makes this kootu which is typically made in Tamil Nadu. My mom said that because her grandma hails from Vellore, Tamil Nadu, there were definitely some dishes which she brought from there and passed on in the family. 

My mom also says that there are many dishes which are common across Andhra and Tamil Nadu, especially in the border areas.

The picture features, Palak Dal, Chow Chow Carrot Kootu and Bendakaya Tomato Shorva, Rice, Pickle and Yogurt.

Recipe Source here
Ingredients - 

Chow Chow / Chayote Squash 1 nos
Carrot 1 medium
Moong dal 1/4 cup
Salt, Turmeric, Sugar as needed
Lemon Juice as needed
Seasoning (Oil 2 tsp, Mustard seeds 1/2 tsp, Urad Dal 1 tsp, Cumin seeds 1/2 tsp, Asafotida and Curry leaves)
To Grind - 
Coconut Fresh/Frozen 1/2 cup
Dry Red Chilies 3
Cumin Seeds 1/2 tsp



Method Of Preparation -


Pressure cook the dal and vegetables. 

Grind the ingredients adding as much water as needed, listed under 'To Grind' and set aside.

In a heated pan, add oil and the rest of the seasoning. After the mustard seeds pop and the dals are brown, add the cooked dal and vegetables.

Sprinkle salt, turmeric, sugar and the ground paste and mix well and allow it come to a rolling boil.

Remove from heat and squeeze lime juice. Serve warm with rice.


BMLogo




Preparation Time 30 minutes
Serves 4-5

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BM #108 Week 2 Day 2 - 

As part of the A-Z Andhra dishes I opted to post this week, here is a simple yet flavorful version of bhendi fry with an underlying flavor mustard powder and a tangy flavor from the tamarind extract.

This version of bhendi fry was shared by Jaya (my sister). Apparently her MIL makes this version of  bhendi fry. The amount of mustard powder can be increased as per preference and so also the amount of tamarind.
[Bendakaya = Bhendi; Avapettina = Added in Mustard Powder; Koora = Sabji.]

The picture shows a simple platter on the occasion of a weekend get-together. Bendakaya Avapettina Koora, Tomato Pappu, Rice, Paneer Tikka Masala, Fried Rice, Naan Bites and Yogurt to the side.

Recipe Source Jaya
Ingredients - 

Okra / Bhendi / Bendakaya chopped 2-3 cups
Salt, Turmeric as needed
Tamarind extract 1-2 tsp (or as needed)
Seasoning (Oil 1 Tbsp, Mustard seeds 1/2 tsp, Urad Dal 1/2 tsp, Cumin seeds a pinch, Red Chili 1, Curry Leaves few)
To Grind - 
Mustard Seeds  1 tsp 
Cumin Seeds 1/2 tsp 
Dry Red Chili 1



Method Of Preparation -


Wash and dry the bhendi and chop into 1/2 inch size bits.

Grind the mustard seeds, cumin seeds and dry red chili and set aside the powder.

In a heated pan, add oil and the rest of the seasoning. After the mustard seeds pop and the dals brown, sprinkle turmeric and add the chopped bhendi.

Saute the bhendi until they are cooked and turnly light brown.

Sprinkle the ground powder, salt and the tamarind extract. 

Mix well and remove from heat.

Serve it as part of a meal.


BMLogo

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Preparation Time 25 minutes
Serves 3-4

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Posted by Harini R on Saturday, January 11, 2020


Welcome to the New Year and a New Decade

BM #108 Week 2 Day 1 - 

The simple version of no onion no garlic potatoes is the first kind of sabji I ever ate while growing up. Muddha in telugu means mashed and koora means sabji. This sabji goes well with rice, puri, roti or as a base for Bread Sev or as a filling for sandwiches.

This week I have taken up a new and interesting theme where I would post recipes starting with A, B and C for the usual three days. The category I have chosen is 'Andhra Dishes'. So for the month of February, if I choose this theme, I would have to continue posting in the same category of andhra Dishes but the starting letters for the recipes should be D, E, F. 

The simple everyday meal platter features Aloo Muddha KooraMethi-Mango DalSemiya UpmaYogurt and Rice.



Ingredients - 

Aloo / Potatoes, peeled and cubed 2 cups
Salt, Turmeric, Green Chilies, Coriander Leaves as needed
Lime Juice 1 tsp or as needed
Seasoning (Oil 2 tsp, Mustard Seeds 1/2 tsp, Chana Dal 1 tsp, Urad Dal 1 tsp, Cumin Seeds 1/2 tsp, Curry leaves few, Dry Red Chilies 1)



Method Of Preparation -


Boil the peeled and cubed potatoes. I cooked them in the microwave for 6 minutes. Gently mash them and set aside.

In a heated pan, add oil and the rest of the seasoning. After the mustard seeds pop and the dals are golden brown, slit the green chilies and saute for a few minutes. 

Also sprinkle turmeric and add the boiled and gently mashed potatoes. Sprinkle a few spoons of water and salt. Mix well and remove from heat.

Sprinkle some lime juice and mix well.

Garnish with chopped coriander leaves and serve.


BMLogo

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Preparation Time 15 minutes
Serves 3-4

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Posted by Harini R on Friday, January 10, 2020
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