Tomato Chutney in 10 Minutes| Easy & Quick Chutney Recipe for Idli and Dosa | Chettinad Style Spicy Tomato Chutney

A spicy, tangy and flavourful tomato chutney for Idli, Dosa, Paniyaram, Adai and Uthappam. It's very quick and easy to make. This chutney can be stored in the fridge for up to a week. If you want more spicy, increase the number of red chillies.

Adjust chillies and tamarind according to your taste. Even you can use this chutney as a spread for sandwiches. Also, make a filling for sandwiches by mashing the boiled potatoes and mix up this chutney. I tried it. It tasted very yummy...

Preparation Time : 3 Minutes
Cooking Time: 10 Minutes
Serves : 3

Ingredients :

• 200 gm of Tomatoes, chopped
• 100 gm of Onion, chopped or ( Shallots - 20 nos)
• 7 to 10 Dry Red Chillies
• Little Tamarind
• Salt to Taste
• 1 tsp Mustard seeds
• 1 tsp Urad Dal
• Few Curry leaves
• 2 tbsp Gingelly Oil

Method :

• Run tomatoes, onion, chillies, tamarind, salt in a blender until smooth and keep aside.

• Heat Oil in a kadai/wok, add the black mustard seeds and allow it to splutter.

• Add urad dal and curry leaves and fry for few seconds.

• Next add the blended tomato mixture and stir well.

• Cover and cook the chutney for 10 minutes in low flame and stir in between.

• When done transfer to a bowl and serve with idli or dosa.

Variation : To make a more spicy chutney, increase the no. of red chillies. Adjust chillies and tamarind quantity according to your taste. Can be used as a spread for sandwiches.

Panner, Broccoli, Capsicum fry ( pan fried vegetables ) - For a quick weeknight side dish

Paneer, broccoli, capsicum fry is a very easy & quick side dish recipe. This is an wonderful accompaniment to fish, meat, chicken etc.
 
 

Preparation Time : 5 Minutes
Cooking Time : 10 Minutes
Serves : 2
Ingredients :

• Paneer - 50 gm
• Broccoli - 50 gm
• Capsicum - 1, diced
• Red Chilly powder - 1/2 tsp
• Coriander powder - 1/2 tsp
• Salt to taste
• Oil - 1 tbsp
• Almonds - 10 nos ( optional )
• Raisins - 10 nos ( optional )

Method :

• Cut broccoli into small florets and wash it with warm water and a little salt.

• Heat Oil in a frying pan, when hot add garlic cloves for few seconds.

• Add broccoli pieces and diced capsicum pieces and saute

• Add the spice powders to it, mix well and saute and cook in medium flame

• Saute and Cook until broccoli gets tender and cooked. This recipe will take 10 minutes to cook.

• When done move them to the side of the pan, then add paneer.

• Add little chilly powder and salt to paneer and saute.

• Mix all together and fry for a minute.

• Add almonds to it and saute.

• Transfer to plate and add raisins to it.

Quick Spicy Mushroom Roast | Indian style Roasted Mushroom

Roasted Mushroom with garlic is a quick and easy recipe that requires very fewer ingredients. It can be made in minutes and can be served as a side dish for lunch or dinner. It's a no-fuss quick recipe and tastes very yummy. A tasty and healthy side dish recipe that goes well with rice, roti or any Indian flatbreads.

Adding garlic to this recipe gives a very nice taste and flavour to this mushroom recipe. It can be even served as an appetiser or party time snack. The addition of curd makes the recipe juicy and also gives a tangy taste to the mushrooms. Instead of curd, you can also add lemon juice to it.

Preparation time: 5 minutes
Cooking time: 10 minutes
Serves: 2

Ingredients :

• 100 gms of Button Mushrooms, chopped
• 1 Onion, small-sized, chopped
• 2 Dry Red chillies
• 2 Green chillies
• 1/2 tsp Red chilly powder
• 1/2 tsp Coriander powder
• 1/4 tsp Garam masala
• 2 tbsp Curd
• Salt to taste
• 1 tbsp of Oil
• Coriander leaves for garnishing

Method:

• Heat oil in a frying pan, when hot add the chillies and garlic and saute for a minute.

• Add the chopped onions and saute till onion turns translucent.

• Next add the mushrooms and saute well and cook for 2 minutes. No need to add water, mushrooms only will release water.

• Now add all spice powders and salt to it and cook.

• When mushrooms are cooked, add the curd and cook on high flame for 30 seconds.

• Then switch off the flame and add some coriander leaves to it.

• Serve with rice or chapati.

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Healthy Mixed Vegetable dry curry | Easy & Simple dry curry with Potato, Beans, Cluster Beans, Brinjal and Greenpeas

This Mixed vegetable dry curry is healthy, tasty and very very easy to prepare. My choice of vegetables is Potatoes, Green Beans, Cluster Beans, Brinjal and Green peas. I love this combination of vegetables for Roti and Chapathi.

We usually prepare mixed vegetable gravy with carrot, beans, potato and green beans for chapathi. But try this medley of vegetables for the curry the one I mentioned in the above paragraph, trust me it's tastes awesome.


This recipe is very very simple and also healthy and tasty. This is such a simple recipe that does not require any spice powders or ground masala.

Preparation time: 15 Min's
Cooking Time: 20 to 30 Min's
Serves: 4

Ingredients :

• 2 Potatoes, medium-sized
• 50 gms of  Green Beans
• 50 gms of Cluster Beans
• 50 gms of Green Peas
• 3 Brinjals, chopped into small pieces
• 10 Garlic pods, chopped
• 4 Green chilies, finely chopped
• 1 Onion large size, finely chopped
• 2 Tomatoes, chopped
• 1 tsp Cumin seeds
• 1 tsp Mustard seeds
• 2 tbsp of Oil

Method

• Peel the potato skin and cut into small-sized pieces. Chop green beans and cluster beans into pieces that are one inch long. Chop the brinjals into small pieces and place them in water.

• Heat 2 tbsp of oil in heavy-bottomed kadai/pan. When hot add mustard seeds, allow it to crackle and next add the cumin seeds.

• Immediately add the chopped garlic pods and green chilies to it and fry for few seconds.

• Add the chopped onions to it and fry for a minute.

• Next add the veggies green beans, cluster beans, green peas, potato, and salt to it and mix well. Cover the pan/kadai with a lid and cook the vegetables by stirring occasionally for 5 minutes.

• When the vegetables are half cooked, add the brinjals to it and cook for 10 minutes.

• When the veggies are almost cooked, add the tomatoes to it and cook for another 5 minutes or till the tomatoes are completely cooked.

• Serve with roti, naan, and chapathi.

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