Tomato Mint Chutney | Tomato Pudhina Chutney | Step by Step Pic + Video | Pudhina Thakkali Chutney | Simple and Yummy Recipes

An easy to make tangy and spicy Tomato Mint chutney that goes well with idlis and dosas. It is a quick and easy chutney without the coconut. Make this chutney a little spicer will give a very good taste.

It is very simple to make and a very flavourful chutney. Also, it is a healthy and tasty chutney recipe. So give this recipe a try and enjoy it with your favorite dishes.

Ingredients

• 1 bunch Mint leaves
• 1 Onion, small-sized, chopped
• 1 large Tomato, chopped
• 1 tsp Cumin seeds
• 3 to 5 Green chilies
• ⅓ cup of water
• 1 tbsp Oil
• Salt to taste

Tempering

• ½ Tbsp Oil
• 1 tsp Mustard seeds
• 1 tsp Split Black Gram ( Urad dhal )
• 1 Dry Red Chilly

Preparation

• Take one fresh bunch of mint leaves. Pluck the leaves from the stems and discard the stems. Wash the leaves thoroughly to remove any dirt and dust on them.

Method

• Heat 1 tbsp oil in a frying pan, when hot add the cumin seeds and allow it to splutter.
• Next, add the green chilies and saute for a minute in low flame.
• Then add the sliced onions and fry till it turns soft and light pink in color in medium flame.
• Next, add the chopped tomatoes and saute till it turns soft and mushy in medium flame.
• Then add the mint leaves and saute till it shrinks and cooked. Remove from the stove and allow it to cool down.
• once cooled transfer the content to the mixie jar. Add little water and grind to a smooth paste.
• Heat oil in a tempering pan, add mustard seeds and urad dal. Allow it to splutter. Then add dry red chilies and switch off the flame. Add the tadka / tempering to the chutney and mix well. Serve with idli and dosa.

💥 Step by step pic how to tomato mint chutney

Heat 1 tbsp oil in a frying pan, when hot add the cumin seeds and allow it to splutter.

Next, add the green chilies and saute for a minute in low flame.

Then add the sliced onions and fry till it turns soft and light pink in color in medium flame.
Next, add the chopped tomatoes, salt and saute till it turns soft and mushy in medium flame.
Then add the mint leaves and saute till it shrinks and cooked. Remove from the stove and allow it to cool down.
once cooled transfer the content to the mixie jar. Add little water and grind to a smooth paste. Heat oil in a tempering pan, add mustard seeds and urad dal. Allow it to splutter. Then add dry red chilies and switch off the flame. Add the tadka / tempering to the chutney and mix well. Serve with idli and dosa.
Watch the making here

Quick Vegetable Biryani in Pressure Cooker | Bachelor Cooking | Step by Step Pic + Video | Veg Biryani in Cooker | Simple and Yummy Recipes

Vegetable Biryani is a quick rice recipe made by mixing rice with sauteed vegetables and some spices. It is a one-pot cooking recipe made using a pressure cooker. This recipe is perfect for bachelors. I call this as bachelor biryani recipe because with very few ingredients this veg biryani can be done in a few minutes. 

I have used seeragha samba rice, you can also make this recipe using basmati rice. Whenever you want to make a quick biryani recipe, try this method, definitely, you will love this. Seeragha samba rice gives a unique flavor to this recipe.  I have shared both step by step pic and video recipe of how to make vegetable biriyani in a pressure cooker.

Ingredients:

• 1 cup seeragha Samba Rice or basmati rice
• 1 Onion, medium-sized, chopped
• 1 Tomato, large-sized, chopped
• 1 tbsp Ginger Garlic paste
• 2 Green Chilies
• ¼ cup curd
• 2 tbsp chopped Mint leaves
• 2 tbsp chopped Coriander leaves
• ¼ cup chopped Carrot
• ¼ cup chopped Green Beans
• ¼ cup chopped Green Peas
• 1 Potato, chopped
• ¼ tsp Chilly powder
• ¼ tsp Garam masala
• 2 tbsp Oil

Whole Spices

• 1 Cinnamon Stick
• 5 Cloves
• 1 Star Anise
• 3 Cardamon
• 1 Bay leaf
• Little Stone Flower

Method:

• Wash the rice 2-3 times and soak in the water for 30 mins. Kee aside.

• Heat oil in a pressure cooker, when hot enough add the whole spices and fry for a few seconds.

• Next, add the chopped onions and fry till it turns light golden brown in color in medium flame.

• Add ginger-garlic paste, green chilies and saute for a min on low flame.

• Next add the chopped tomatoes, little salt, and cook in medium heat till the tomatoes become soft and mushy.

• Add the curd and mix well. Next, add the mint and coriander leaves and give a good mix.

• Next, add all the chopped vegetables and mix well. Cook for 2 mins in medium flame.

• Then add the chilly powder and garam masala. Mix well.

• Add the soaked seeragha samba rice or basmati rice. Drain the water, add only the rice to the pressure cooker. Add 1 1/2 cup water and salt. Mix well.

• When it starts boiling, cover the pressure cooker with the lid. When the steam releases, place the weight.

• Cook for 2 whistles on medium heat and switch off the flame.

• When the pressure goes down, open the lid add the ghee and gently mix the rice.

• Serve hot with onion raita.

💥 Step by step pic how to make Vegetable biryani in a pressure cooker

Heat oil in a pressure cooker, when hot enough add the whole spices and fry for a few seconds.

Next, add the chopped onions and fry till it turns light golden brown in color in medium flame.

Add ginger-garlic paste, green chilies and saute for a min on low flame.

Next add the chopped tomatoes, little salt, and cook in medium heat till the tomatoes become soft and mushy.

Add the curd and mix well. Next, add the mint and coriander leaves and give a good mix.

Next, add all the chopped vegetables and mix well. Cook for 2 mins in medium flame.

Then add the chilly powder and garam masala. Mix well.

Add the soaked seeragha samba rice or basmati rice. Drain the water, add only the rice to the pressure cooker. Add 1 1/2 cup water and salt. Mix well.

When it starts boiling, cover the pressure cooker with the lid. When the steam releases, place the weight.

Cook for 2 whistles on medium heat and switch off the flame. When the pressure goes down, open the lid add the ghee and gently mix the rice. Serve hot with onion raita.

Watch the making here

Schezwan Egg Cheese Dosa | Varieties of Dosa | ( Step by Step pic + Video ) | Fusion Food-Kid's Favourite | Simple and Yummy Recipe

Schezwan Egg Cheese Dosa is an innovative fusion recipe that combines the South Indian and Chinese flavors. An Indo-Chinese breakfast recipe and it has all the flavorings to fall in love with this recipe - egg, cheese, schezwan sauce. This recipe is said to be a hit among the kids and also for the cheese lovers like me. If you don't like the eggs then skip the egg and make only with the cheese.

It is also a protein-packed breakfast recipe. Ensure that you serve this schezwan cheese dosa hot and fresh before the cheese gets chewy. So don't forget to treat your little one to this breakfast recipe this weekend or next time.

Ingredients

• Dosa Batter
• 2 - 3  tsp Schezwan Chutney
• 1 Egg
• 1 Cheese Cube
• Oil
• little Salt

Method:

• Heat the dosa tava / griddle. When hot enough, pour a ladleful of batter on the tava.
• Immediately spread the batter on the tawa by moving the ladle in a circular motion all over till it spread around in thin consistency. Keep the heat in medium flame.
• Next, drop the schezwan chutney and spread all over the dosa with the back of the spoon.
• Next, break an egg in the center of the dosa and again spread all over the dosa with the help of the spoon.
• Sprinkle some salt over the egg. Cook in medium flame for 1 min. Drizzle some oil in and around the dosa. Flip and cook the other side for a min. Then flip back again.
• Grate the cheese cube directly all over the dosa. Cook till cheese melts in low flame. Fold in half and serve hot.

💥 Step by step pic how to Schezwan Egg Cheese Dosa at home
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Heat the dosa tava / griddle. When hot enough, pour a ladleful of batter on the tava.

When hot enough, pour a ladleful of batter on the tava. Immediately spread the batter on the tawa by moving the ladle in a circular motion all over till it spread around in thin consistency.

Next, drop the schezwan chutney and spread all over the dosa with the back of the spoon.

Next, break an egg in the center of the dosa and again spread all over the dosa with the help of the spoon.

Sprinkle some salt over the egg. Cook in medium flame for 1 min. Drizzle some oil in and around the dosa. 

Flip and cook the other side for a min. Then flip back again.

Grate the cheese cube directly all over the dosa. Cook till cheese melts in low flame. Fold in half and serve hot.

Raw Banana Chips in 3 Flavours - Spicy Red, Masala Magic, Peppy Pepper | ( Step By Step Pic + Video ) |Vazhakkai Chips | Banana Wafers | Homemade Banana chips made easy | Simple and Yummy recipes

Raw Banana Chips - homemade banana chips made easy using a raw banana. These banana chips are good tea time snacks or any time snack, also can be served as a side dish for variety rice or rice with sambar, rasam, and curd.

These can be made very quickly and also very easy to make. They can be flavored in many ways. I have shown here in 3 flavors. But you can add more flavors using amchoor powder, turmeric powder, curry leaves powder, chaat masala, etc.

Preparation time: 2 mins
Cooking time: 10 mins ( totaltime:30 mins )

Ingredients

• 2 Raw Bananas
• ½ tsp Red Chilly powder
• ½ tsp Garam masala
• ½ tsp Pepper powder
• 1 tsp Salt
• 1 tbsp Water
• 1-liter Sunflower Oil

Preparation

• Take 1 tsp salt in a small bowl, add 1 tbsp of water to it and mix well. Keep aside and let the salt dissolves completely.

• Take the bananas and cut the ends and peel the skin using the peeler. Set aside.

Method

• Heat 1 liter of oil in a heavy wide bottomed kadai/ wok.

• When it is hot enough, turn the heat to low flame and start slicing half of the banana directly into the oil with the help of the slicer. Use a thin slicer blade and be careful while doing this.

• Deep fry the banana slices on medium heat, stirring occasionally. Gently mix it, so that the banana slices don't stick to each other.

• Once cooked slightly, add tsp of prepared salt water to the oil. Gently mix it. Be careful while adding salt water, it slightly splitters and bubbles but don't need to worry.

• Flip them when half cooked. Fry till they turn crisp and golden brown. It will take about 8 - 10 mins to cook.

• Transfer to a bowl or plate lined with tissue paper.

• Repeat the same with the remaining banana. Do it in batches.

Adding flavors

• As soon as you remove the chips from the oil, immediately add the flavors. Once it cools down, the flavor doesn't stick to the bananas.

• To make Chilly flavored Banana chips add  ¼ - ½ tsp red chilly powder to one batch of fried banana wafers. Toss them, so that the chili powder coats well on all slices.

• To make Masala flavored Banana chips, add ¼ - ½  tsp garam masala powder to another batch of fried banana wafers. Toss them, so that the garam masala powder coats well on all slices.

• To make Pepper flavored Banana chips, add ¼ - ½ tsp pepper powder to another batch of fried banana wafers. Toss them, so that the pepper powder coats well on all slices.

• Store in an airtight container and it stays fresh up to one month.

💥 Step-by-step pic of how to make raw banana chips at home

• Take 1 tsp salt in a small bowl, add 1 tbsp of water to it and mix well. Keep aside and let the salt dissolves completely.

• Take the bananas and cut the ends and peel the skin using the peeler. Set aside.

• Heat 1 liter of oil in a heavy wide-bottomed kadai/ wok. When it is hot enough, turn the heat to low flame and start slicing half of the banana directly into the oil with the help of the slicer. Use a thin slicer blade and be careful while doing this.

• Deep fry the banana slices on medium heat, stirring occasionally. Gently mix it, so that the banana slices don't stick to each other. 

• Once cooked slightly, add tsp of prepared salt water to the oil. Gently mix it. Be careful while adding salt water, it slightly splitters and bubbles but don't need to worry.

• Flip them when half cooked. Fry till they turn crisp and golden brown. It will take about 8 - 10 mins to cook.

• When they turn crisp and cooked, transfer them to a bowl or plate lined with tissue paper.

• To make Chilly flavored Banana chips add  ¼ - ½ tsp red chilly powder to one batch of fried banana wafers. Toss them, so that the chili powder coats well on all slices.

• To make Masala flavored Banana chips, add ¼ - ½  tsp garam masala powder to another batch of fried banana wafers. Toss them, so that the garam masala powder coats well on all slices. 

• To make Pepper flavored Banana chips, add ¼ - ½ tsp pepper powder to another batch of fried banana wafers. Toss them, so that the pepper powder coats well on all slices.

• Store in an airtight container and it stays fresh for up to one month.

Sweet Potato Cutlet ( Step By Step Pic + Video ) | Easy & Quick Snack Recipe | Simple and Yummy Recipes

Are you looking for a simple snack recipe yet healthy too, then here is the recipe for you. Today I'm going to show how to make Sweet Potato cutlet recipe. This recipe doesn't take much time and it's enjoyed by all age groups.

Cutlets are a favorite among everyone especially kids. This recipe is extremely very simple, easy quick to make snack recipes, and also it is very filling for the stomach. Try this sweet potato delicacy and surprise your loved ones.

Ingredients:

• Sweet Potato - 350 gms
• Fried Bengal gram - ¼ cup
• Onion - 1, medium-sized, chopped
• Green chilly - 1, finely chopped
• Red chilly powder - 1 tsp
• Turmeric powder - ¼ tsp
• Amchoor powder - ¼ tsp
• Chaat masala - ¼ tsp
• Coriander leaves - ¼ cup, finely chopped
• Salt as required
• Oil for shallow fry

Method:

• Grind the fried Bengal gram to a fine powder and keep aside.

• Pressure cook the sweet potatoes for 2 whistles and allow them to cool completely.

• Once cooled down peel the skin and mash it without any lumps. Transfer to a large bowl.

• Add the rest of the ingredients onion, green chilly, red chilly powder, turmeric powder, amchoor powder, chaat masala, and finally 2 - 3 tbsp fried bengal gram and salt.

• Mix well until it turns to a soft dough. Turn them into lemon sized balls.

• Flatten them between your palms making them into patties. Repeat with the remaining dough. Set aside.

• Heat 3-4 tbsp oil in a frying pan, when hot place the patties and shallow fry the cutlets. Cook each side for 2 mins.

• Serve it with tomato ketchup or mint chutney.

💥 Step by step pic how to make sweet potato cutlet recipe:

Pressure cook the sweet potatoes for 2 whistles. Drain the water and allow it to cool completely.

Once cooled down peel the skin and mash it without any lumps. Transfer to a large bowl.

Add the rest of the ingredients onion, green chilly, red chilly powder, turmeric powder, amchoor powder, chaat masala, and finally 2 - 3 tbsp fried bengal gram and salt.

Mix well until it turns to a soft dough. If needed add more fried bengal gram powder. Turn them into lemon sized balls. Flatten them between your palms making them into patties. Repeat with the remaining dough. Set aside.

Heat 3-4 tbsp oil in a frying pan, when hot place the patties and shallow fry the cutlets. Cook each side for 2 mins and till they turn golden brown in color.

Watch the making here ( Video Recipe )

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