Serving for: 2 – People.
Ingredients:
Oats --- 1 cup
Water --- 1 ¼ Cup
Green Chilies --- 5 - 6
Salt --- as per taste
For Seasoning:
Oil --- 4 tblsn
Channa dal --- 1 tblsn
Urad dal --- 1 ½ tsp
Mustard seeds --- 1 tsp
Curry Leaves --- a few
Process:
Chop green chilies. Keep them aside.
Heat oil in a pan.
Add and toast seasoning one by one like channa dal, urad dal, mustard seeds.
When the mustard seeds starts spluttering add curry leaves and green chilies to the pan. Stir fry till the green chilies get white spots.
Add water to the pan.
Add enough salt to the water.
When the water boils … add oats to the water.
Stir occasionally till the oats come together.
Turn off the heat. Wait for 5 minutes.
Serve Hot with coconut chutney or coriander, pudhina chutney. It tastes yummy.
Wednesday, July 15
Tomato with garlic chutney
Ingredients:-
Riped Tomato - 300 gms
Garlic Cloves - 15
salt - as per taste
Red Chilli - 6 to 10 ( as per spicy of your requirement)
Gingelly Oil - 2 Table spoon
(No need of frying mustard and urad dal , and it can be stored in fridge for two days)
Preparation:-
Fry well red chilli in little oil.
Cut tomatoes into pieces, peel skin of garlic and put both into mixie.Add red chilli, salt along with it and grind nicely into a thick paste.No need to add water.
Then add rest of oil in kadai and heat it on flame.Then add the paste to it and stir in intervals at medium flame, till all water in paste is absorbed and it becomes thick and non sticky on the kadai. Then stop the flame and allow it to cool and serve with hot chappathi, dosai, idli, or with curd rice. If u want the sour taste little more, u can add a pinch of tamarind with it while grinding.(Add little more oil, to make the gravy non sticky and cook well, if required).
Riped Tomato - 300 gms
Garlic Cloves - 15
salt - as per taste
Red Chilli - 6 to 10 ( as per spicy of your requirement)
Gingelly Oil - 2 Table spoon
(No need of frying mustard and urad dal , and it can be stored in fridge for two days)
Preparation:-
Fry well red chilli in little oil.
Cut tomatoes into pieces, peel skin of garlic and put both into mixie.Add red chilli, salt along with it and grind nicely into a thick paste.No need to add water.
Then add rest of oil in kadai and heat it on flame.Then add the paste to it and stir in intervals at medium flame, till all water in paste is absorbed and it becomes thick and non sticky on the kadai. Then stop the flame and allow it to cool and serve with hot chappathi, dosai, idli, or with curd rice. If u want the sour taste little more, u can add a pinch of tamarind with it while grinding.(Add little more oil, to make the gravy non sticky and cook well, if required).
Some Good Blogs and sites for ur updates
http://divya-dilse.blogspot.com
http://www.awesomecuisine.com/authors/8/Mallika-Badrinath
http://www.samaiyalarai.com/
http://tamilarsamayal.com/
http://www.unnavu.blogspot.com
http://www.indya.com/pigeon_electra/view_recipe.asp?pageNo=2
http://hemakrish-beshanaindiansamayal.blogspot.com
http://ammavantalu.wordpress.com
http://lakshmiammal.wordpress.com/about/
http://annapoorna-jyothi.blogspot.com/
http://ramyascuisine.wordpress.com/
http://www.ecurry.com/blog/
http://indiabite.wordpress.com/
http://regionalrecipesofkerala.blogspot.com/
http://www.awesomecuisine.com/authors/8/Mallika-Badrinath
http://www.samaiyalarai.com/
http://tamilarsamayal.com/
http://www.unnavu.blogspot.com
http://www.indya.com/pigeon_electra/view_recipe.asp?pageNo=2
http://hemakrish-beshanaindiansamayal.blogspot.com
http://ammavantalu.wordpress.com
http://lakshmiammal.wordpress.com/about/
http://annapoorna-jyothi.blogspot.com/
http://ramyascuisine.wordpress.com/
http://www.ecurry.com/blog/
http://indiabite.wordpress.com/
http://regionalrecipesofkerala.blogspot.com/
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