Sponge Cake

 

ngredients 2 cups all-purpose flour or cake flour 2 tsp baking powder 1 tsp ground cinnamon ½ tsp ground cardamom, optional 1 tsp Himalayan salt 4 large eggs, room temp (9oz) 1 tsp pure vanilla extract 2 sticks butter, 8 oz, 227g. 1 cup (tested with Kerry gold) 1 cup granulated sugar, 8 oz 228g 3/4 cup evaporated milk, or whole milk or orange juice, Pre Heat oven to 190 C/350 F/Gas mark 5. Grease and line bottom of baking pans (6, 8 or 9 inch) with parchment paper or prepare using butter and flour—doing so lightly on the sides. Place sifter in a bowl, add in flour, baking powder, cinnamon and cardamom. Sift, whisk a couple of times to lighten and set aside. Crack the eggs into a medium bowl, remove white bits, add rind of a lime and vanilla essence. Set aside. In a large bowl or the bowl of an electric mixer, add butter and whisk on high for 1 minute. Add sugar and whisk on high speed(level 2) until it is smooth, light in color, fluffy and doubled in size, about 5 minutes. Scrape down the sides and bottom mid-way. Add eggs one at a time, and beat until combined, each time about 15 seconds. Scrape down sides as well to ensure that it is mixed evenly. Divide the flour into 3 and add one third at a time mixing only until combined, alternating with the milk. Scrape down sides and mix gently with a spatula to combine one last time. Remove lime rind and discard. Pour batter into the prepared pan, gently smooth the top with a spatula. Place immediately in a preheated oven(middle rack), 350 degrees F, and bake 40-50 minutes or until golden, a skewer inserted into the center of the cake comes out clean. The center should be springy to the touch as well. Do not open the oven for the first 40 minutes. Remove pan from the oven and let it cool for 10 mins. Invert onto a cooling rack, remove paper and flip again. FIND MY KITCHEN FAVORITES HERE: https://www.amazon.com/shop/cookingwi... If you have made and enjoyed any of my recipes, please tag me on social media and leave your feedback under the respective video! That's the best compliment you can give me and, at the same time, it helps me understand the content you wish to see! Your feedback is also what encourages me to create these video tutorials. If you wish to see more, please subscribe, give me a thumbs up and leave a nice comment below! Have a great day! KEEP IN TOUCH FELLOW FOODIES! Social Media: Facebook: TriniCookingWithRia Instagram: cookingwithria TikTok: cookingwithria Website for more inspiration and meal ideas: www.cookingwithria.com Email: cookingwithria2011@gmail.com WITH LOVE AND BEST DISHES, RIA B. KEEP IN TOUCH FELLOW FOODIES! Social Media: Facebook: TriniCookingWithRia Instagram: cookingwithria Website for more inspiration and meal ideas: www.cookingwithria.com Email: cookingwithria2011@gmail.com WITH LOVE AND BEST DISHES, RIA B.

Crispy Medu Vada (Wade)

Prep time: 6 hrs

Cook time: 30 mins Number of servings: 6-7 persons Ingredients Urad Dal - 1 cup (soaked) Water - about 1/4 cup Salt - 1/2 tsp Onion - 1 no. (finely chopped) Green Chili - 2 nos. (finely chopped) Curry Leaves Oil For Deep Frying  Method Soak the urad dal for 4 hrs Strain the water and transfer the urad dal to a mixer jar. Add the water gradually and grind it to a smooth and thick batter Refrigerate the batter for 2 hrs After 2 hrs, add salt, onions, green chilies, curry leaves to the batter and mix well Take a banana leaf and wipe it with some water Take a small amount of the batter and place it over the banana leaf and shape it (you can use water to help shape the vada) Heat some oil for deep frying, slowly drop the vadas into the hot oil and deep fry them till they are golden brown in color (Maintain medium flame while frying the vadas) Serve the Medu vada hot

Guyanese Sweet Rice

 

4 cups of 2 cinnamon, 10 cloves & 10 Cardoman  raisins 

Ginger 

1 cup of rice

1 can condense milk 

1 cup of cardination Milk 

Almond

The Art of Indian Cooking

The fundamentals of Indian cooking includes but limited to:

Knowledge of spices
Know cooking techniques
Maintain high quality and standards

Prepare Menus
Ordering and controlling stocks
Menu research, development and implementation
Team Building

60hr /week /6 days a week

Home Made Curry Powder - Curry Paste

Home Made Curry Powder and Curry Paste 

Curry Paste  (8 ingredients)

Ingredients

Turmeric
Kashmir pepper
Coriander 
Cumin

2 Tomato
1 medium Red Onions

Ginger
Garlic 

Method

1. Equal portions of ginger and garlic finely chopped and add to a blender with some water. 
2. Chop and blend  Tomato
3. The 4 basic ingredients of Indian cooking are Turmeric, Chili Kashmir pepper, Coriander and cumin 
4. In a Pan (with thick bottom) medium heat, 
5. Add some oil,  
6. Add Onion, Ginger and garlic paste, - Cook for 3-4 mins,  
7. Add 1 tbsp. coriander power, 
8. Add 1/2 tbsp. cumin powder, 
9. Add 1/2 tsp turmeric powder, 
10. Add 1 tsp red chili powder. - Add some water  
11. Cook for 5 mins

For different dishes you can add to your curry paste
Cauliflower, green peas and potatoes together

Paneer

Tofu

Peas (channa) - 2 indian bel leaves, 1" cinimon, 4-5 green cardomin, 5 cloves, curry paste, oil in pan at medium heat, channa and cook add water for gravy. 

Red Kidney Bean

Chicken

Lamb

Curry Powder 

Ingredients:
2 Tbsp cumin Powder
2 Tbsp Ground Coriander
3 Tbsp Turmeric 
1 1/2 tsp ground Cardamom
1/2 tsp cinnamon
1/2 tsp cayenne pepper  or Indian Kashmir Pepper


OR Method 2 with Seeds

Ingredients:
1/2 cup of Coriander seeds 
4 tbsp Mustard seeds
4 tbsp of Cumin
1/2 cup of Tumeric powder ( adjust to your taste)
2 tbsp of Fenugreek Seeds
2 tbsp of Green Cardamom pods
4 tbbs of Black pepper corn 
3 Bay leaf 
½ cup Fennel seeds
4-5 Cilli pepper ( adjust to your taste)
1 tbsp of Cloves

Or method 4 

Type of Spices

 

pepper pot (Guyanese style)

 pepper pot (Guyanese style)

Ingredents

1" piece orange peel

1  Cinnamon stick

5  Cloves

4 tablespoon brown sugar

Salt to taste 1 teaspoon 

2 hot pepper of choice

1/2 cup of casreep

2 table spoon oil 

Method:

Braze meat in a pot 

 

Saltfish and Tomato recipe

 Saltfish and Tomato recipe

Alaskan Polak or Bakala (cod fish)

wash the salt fish 

Soak salt fish in a bowl of water for 3-4 hours or overhigh 

For cod fish - blange in warm water

Ingrents 

4 feley of salt fish

Sweet Pepper

Onion 

Tomato 

Celentro

Taragon

rosemery

1 halopenio

garlic 

green onion

3 chillis

in a frying pan add oil over  

add mines garlic

add cut fish to fry

fry for a few mins 

add some black pepper

 

Add all seasoning chopped 

DO NOT ADD SALT!!

Yogurt / Curd Rice (South Indian Recipe)

 Yogurt / Curd Rice (South Indian Recipe)

server rice 

Ingredients for curd rice

1 cup cooked rice

1 1/2 cup beaten yogurt

1 chopped ginger

2 green chilies chopped

1 tsp channa dal/daliya seeds

1 tsp urad dal

1 tsp cumin/jeera 

2 kashmiri red chilly

1 tsp mustard 

few curry leaves

few chopped coriander/cilantro

Most favorite South Indian meal Yogurt rice is shown in this video.Serve with pickle, papad or any sabzi of your choice.

Whole Wheath Bread

 Whole Wheath Bread

Ingredients needed:

1 cup of Whole Wheat Flour

1 tbspn yeast

1/2 cup of warm water

1/4 tspn sugar

1/2 oz. butter

1/4 tspn salt

Method:

1. Adding the yeast and sugar into the warm water and let sit.

2. Sifting whole wheat flour in to a bowl.

3. Add salt and butter to flour combining butter into the flour

4. With a fork or finger tips until the mix looks crumbly almost like bread crumbs.

5. Once yeast mix has frothed over, add the mixture to the flour mix.

6. Combine all ingredients by hand and knead on a floured flat surface until the dough is tough and springy.

7. Leave the dough to sit for about 1/2 hour while it rises.

8. Once risen, score the top of the bread if you prefer and bake for about 20 – 30 mins @ 350 degrees F.

9. When done, remove from oven and let sit for about 15mins before cutting and devouring!

Thanksgiving Meals

 Pie crust

Ingredients

2 1/2 cups all-purpose flour

1 teaspoon salt

1 teaspoon sugar

2 sticks chilled unsalted butter, cut into pieces

Directions

1.To make the dough for the pie crust, mix 2 1/2 cups all-purpose flour and 1 teaspoon each salt and sugar in a medium-size bowl. Cut 2 sticks chilled unsalted butter into pieces. With a pastry blender, cut in butter, working until mixture resembles coarse meal.

2.Add 4 tablespoons ice water; work with hands until dough comes together. If dough is still crumbly, add more ice water a tablespoon at a time (up to 4 more tablespoons). Do not overwork.

3.Divide dough in half, and flatten halves into disks. Wrap disks separately in plastic; refrigerate at least 1 hour.

4.To form the pie shell, roll the dough on a floured surface into a 14-inch round. Wrap around rolling pin and carefully unroll over a 9-inch pie plate.

5.Fit gently into bottom and side of plate. Use kitchen shears to trim dough to a 1-inch overhang; fold under, and seal to form a rim.

6.Crimp rim with fingertips and knuckle. Repeat with remaining dough; wrap each with plastic, stack, and freeze.

We're Also Cooking

Roasted pumpkin soup

Ingredients

2 3/4 pounds sugar pumpkin or butternut squash, halved and seeded

1 onion, peeled and quartered through the stem

2 shiitake mushrooms, stemmed, caps wiped clean

1 garlic clove, peeled

1/2 cup olive oil

Coarse salt and freshly ground pepper

5 cups homemade or store-bought low-sodium vegetable stock

Directions

1.Preheat oven to 450 degrees. Cut pumpkin into 2-inch pieces. Combine pumpkin, onion, mushrooms, and garlic on a rimmed baking sheet. Add oil and 2 teaspoons salt; toss to coat, then spread in a single layer. Roast until pumpkin is tender when pierced with the tip of a sharp knife, about 30 minutes, rotating pan and tossing vegetables halfway through. Let cool, then remove skins.

2.Transfer vegetables to a medium saucepan; heat over medium. Pour in 2 cups stock; puree with an immersion blender until smooth. With the blender running, slowly add remaining 3 cups stock, and puree until smooth. Bring soup just to a simmer. Remove from heat, and season with salt and pepper. Cover to keep warm.

Bread

 Bread 

Method:

In a large bowl  add

1 &1/2 cup of hot water 103-105 deg

Add 1 table spoon sugar or honey in water and stur to desolve

1 & 1/2 tea spoon yeast (do not stur)

Cover the bowl and allow to sit until the yeast forms a crust.

Add 1/2 cup of whole wheat flour in bowl and stur with a wish

add 2 teaspoon of salt  and sturr with a wisk  

add 1 table spoon of Olive oil and stur with a wisk

now add your flour 

Always add the flour 1/2 cup intervals and stur with wisk (eventually you will have to use the stick spoon) 

5 half cup of flour until the dough incoraprated. 

Allow it to rise in bowl 

Punch it and allow to rise for a second time. 

2 rise 

Form bread 4

on pan 

375 deg for 35 mins

 

Chinese Fried Rice

 Ingrindent

1 lb of chicken breast finely chopped

1 cups carrots

1/2 celerie

1 onion 

1 teaspoon ginger

1/2 scotch bonet pepper

3 tablespoon dark soy sause

3/4 teaspoon chinese 5 spice power

shellot spring onions 

1/2 cup of green pepper

teaspoon sesemi oil

1/2 teable blackpepper

2 taablespoon of vegeatabel oil 

5-6 cups of cooked rice

---------------------------------------------

Cooking Method

add oil in pan, 

add chicken + chinese 5 spices

take out 

in pan add oil

oil

onion

pepper

celerie

cook for 3-5 mins

add soy sause

Garam Masala -spices mixture

 Garam Masala -spices mixture 

3 sticks of Turmic dye

12 seeds of carmodon

4 Start spice

12 Clove

1 Bay Leaf  

1/4 cup (2 oz ) of whole Blackpepper

1 oz Mustard seed (brown)

1 oz Fenel seed

1 oz Mati (Fenedreek Seed)

1 oz Courienda 

1/4 cup (2 oz) Coulengie (mangrile)

1/3 cup (3 oz) Cumin seed geera

http://www.youtube.com/watch?v=lc5zxbp7RU8&list=UUt1FP7f2ACFvJiPlh1abLpw

Chicken/Beans Enchiladas

 Mexican Food

- Chicken/Beans Enchiladas

- Burrito

- Fajita

Whole wheat flour

http://www.skinnytaste.com/2010/02/chicken-enchiladas.html

3 Chicken breast 400 deg oven

dutch oven

medium heat

1 cup onion 

4 cloves of garlic 

dry spices 

wet ingredents

 

Low-fat Chicken Enchiladas

Gina's Weight Watcher Recipes

Servings: 8 • Serving Size: 1 enchilada • Old Points: 3 pts • Points+: 4 pts 

Calories: 159.5 • Fat: 5.9 g • Protein: 16.2 g • Carb: 17.8 g • Fiber: 8.3 g   

Ingredients:

For the sauce:

2 garlic cloves, minced

1-2 tbsp chipotle chilis in adobo sauce 

1-1/2 cups tomato sauce

1/2 tsp chipotle chili powder

1/2 tsp ground cumin

3/4 cup fat free chicken broth

kosher salt and fresh pepper to taste

For the chicken: 

1 tsp vegetable oil

8.5 oz (2 breast halves) cooked shredded chicken breast

1 cup diced onion

2 large clove garlic, minced

1/4 cup cilantro

kosher salt

1 tsp cumin

1/2 tsp dried oregano

1 tsp chipotle chili powder

1/3 cup chicken broth

1/2 cup tomato sauce

8 (7-inch) reduced carb whole wheat flour tortillas (la tortilla factory)

1 cup shredded low fat Mexican cheese

non-stick cooking spray

1/2 cup chopped scallions or cilantro for topping

Directions:

In a medium saucepan, spray oil and sauté garlic. Add chipotle chiles, chili powder, cumin, chicken broth, tomato sauce, salt and pepper. Bring to a boil. Reduce the heat to low and simmer for 5-10 minutes. Set aside until ready to use.

Preheat oven to 400 degrees.

Heat the vegetable oil in a medium skillet over medium-high heat. Sauté onions and garlic on low until soft, about 2 minutes. Add chicken, salt, cilantro, cumin, oregano, chili powder, tomato sauce, chicken broth, and cook 4 to 5 minutes. Remove from heat.

=======================

METHOD --- II

Recipe Ingredients for Weight Watchers Simply the Best Crab Enchiladas

2 tsp canola oil

1 onion, sliced

2 cloves garlic, minced

3/4 lb crabmeat

14 oz tomatoes

1 cup salsa

1/4 tsp black pepper

8 four tortillas

3/4 cup nonfat cheddar cheese, shredded

3/4 cup nonfat monterey jack cheese, shredded

Read more: http://caloriecount.about.com/weight-watchers-simply-best-crab-recipe-r62808#ixzz2LrbmptaU

Jamaican - Curry Goat

 Jamaican - Curry Goat

3 lbs goat meat


season and maraniade 

2 tsp salt
1 tsp blackpepper
3-4 Tbsp curry Power
1 Large Onion Sliced
1 scotch bonnet (Slice and Disced seeds)


4 table spoon cooking oil
Add meat 
2 cups of hot water
cook for 1 hours

add onion, tyme, 
2 cups of hot water 
3 medium size potato
1 tablespoon curry power

Black Bean Soup

 Black Bean Soup

3.5 oz black beam 

3 tabsp olive oil

1 red onion peeled and chopped

2 tbsp tomotp puree

3 chillies diced

1 leter Chicken stock

1 tsp whole cumun seed

salt and pepper

Make Salsa

3Tomatoes cored and diced

Small bunch of Corianda chopped (Cenentro)

3 spring onions diced 

Tea spoon of lime Juice 

sour cream

-----

Cooking Method

Heat oil in a pan 

add onion, cumun and chillies 

add tomato 

Benefits of Ginger

 Benefits of Ginger

1. Relieves Nausea

2.  Arthritis anti inflammatory 

3. Digestion stomach ailments

4. Reduces respiratory problems

5. Motion Sickness

6. Flight ovarian cancer

7. Lowers Cholesterol

8. Prevents Migraines

9. Prevents Blood Clots

10 Cold and Flu prevention and treatments

reduce muscular pain

reduce cramping

Benefits of Garlic 

lower blood pressure, trigisliride, LDH 

elevlate HDL

anti inflammatory benifit for asma

anti viral protection

anti bacterial protetion

slightly 

Benefits of Turmeric

anti-septic 

anti oxicidents 

prevents prostic cancer

 

Garlic (rasona) and Onion (palandu)

Preventing cancers

anti-oxicidents

Bake

 Bake 

Make 6 Bakes

Ingredients

2 x 8 oz flour

2 oz of butter

2 table spoon sugar

1/2 teaspoon salt

1 teaspoon baking power

MTR Bisibele Bath Powder Masala Recipe

Bisibele Bath Powder  Masala Recipe

1/4 Cup of Rice
1/4 Cup of Toor Dall
1 chopped carrot
1 chopped potato
3 cups of water
Tumeric
Salt to taste
Pressure cook for 3 whistle 

Lemon size tamarind  
add warm water
soak and take out pulps

In a pan 
1 table spoon Ghee
1/4 spoon of mustard seed
1 red chilli 
add 12 cashew nut
add 1 small chopped onions
add 1 copped tomatoes
add 7 curry leaves
add 2 tablespoon of Bisibele Bath Powder
 add 2 table spoon of tamarind pulp
add salt to taste 

Add the cooked dall and rice 
cook for 4-5 mins!

Plate and eat!! 

Bisibele Bath  Mix

1/4 cup Corrienda Seed

1/4 cup Channa dal 

2 tablespoon Urad Dal 

2 tablespoon Cumin

1/2 teaspoon Mathi

2 table spoon Sesame Seed

2 table spoon Poppy seed

Roast low flame

1/2 teaspoon Black Pepper

6 pods of Cardamom

2" Cinnamon Stick

5 cloves

Roast low flame

cool completely

Pan 

1 teaspoon oil 

20 dry Chili pepper

some curry leaves

1/4 cup of dry dry coconuts

Roast low flame

Cool completely

Transfer into Grinder 

add 1/2 teaspoon Tumeric 

1/4 teaspoon Hing

Grind into a fine Powder

Guyanese Sponge Cake

Ingredients

2 cups flour (baking or all purpose) 
1 cup sugar (granulated or brown)
1 stick butter or 1/2 cup 
3 Eggs
1 cup evaporated milk (or milk of your choice)
2 tsp vanilla essence 
1/2 tsp salt 
2 tsp baking powder 
1 tsp cinnamon powder 
1/2 tsp nutmeg 
1 tsp lime zest 
1 tbsp cooking oil (optional)

Bake into an 8 inch pan in a preheated oven at around 180 degree Celsius or 350 degree Fahrenheit for 40-50 minutes or until a toothpick comes out clean. 

3 cups ( 1360 grams ) all purpose flour

1 pound ( 453 grams ) margarine

3 cups (1360 grams ) sugar

12 eggs

1 tbsp ( 14.38 grams ) baking powder

1 tbsp. ( 13 grams ) essence

OR 

1 1/2 cups all purpose flour 

1 1/2 cups sugar

2 sticks butter/ 8ounces/1 cup /1/2 lb

4 eggs

1/2 cup milk

1 tbsp Vanilla extract/essence 

1/4 tsp nutmeg 

1/4 tsp cinnamon 

1/2 tsp salt

1 tbsp baking powder 

1tsp lemon zest

Biryani - Chicken

Ingredients list:

STEP 1 

700 GR BASMATI RICE - WASH AND SOAK IN WATER FOR AT LEAST 1 HOUR BEFORE COOKING

STEP 2 CHICKEN MARINADE - MARINADE FOR AT LEAST 1 HOUR BEFORE COOKING

1 KG CHICKEN

1 TSP SALT

1 TSP TURMERIC POWDER

1.5 TSP CHILLI POWDER

2 TSP CURRY POWDER

2 TSP CORIANDER POWDER

0.5 CUMIN POWDER

0.5 TSP GARAM MASALA POWDER

4 TBS VEGETABLE OIL

4 TBS YOGURT

STEP 3 RICE:

700 GR BASMATI RICE 

1 TBS OIL

3 BAY LEAF (TEZ PATA)

2 STAR ANISE

1 TSP CUMIN SEEDS

2 CINNAMON (CASIA BARK)

5 CLOVE

6 CARDAMIN

1 TSP GINGER PASTE

1 TSP SALT

STEP 4 CHICKEN BHUNA:

3 TBS GHEE

380 GR ONION (3 MED ONION)

1 TBS GINGER PASTE

1.5 TBS GARLIC PASTE

2 TSP SALT

10 GREEN CHICKEN

6 ALOO BAKHARA (DRIED PLUM)

STEP 5 LAYER THE BIRIYANI:

1ST LAYER 1 TBS GHEE

2ND LAYER RICE

3RD LAYER CHCIKEN BHUNA

4TH LAYER RICE

TOP REMAINING BHUNA SAUCE & CORIANDER

FOIL THE TOP TO KEEP STEAM LOCKED IN TO STEAM COOK THE RICE.

COOK THE RICE 30 MINS ON LOW HEAT. LEAVE 30 MINS TO REST BEFORE MIXING AND ENJOYING THE AMAZING BIRIYANI.

Thai Food - Cashew Chicken

Thai Food -  Cashew Chicken!

Gai=Chicken, Pad= stir Fry, Med Ma Muang Himmapaan= Cashew

Prepare Chicken (breast or Thighs)

1. 400g Chicken breast Cut into strips no thinner than 1/2" and marinade
2. or chicken thigh into 1/2" cube 
3. 2 tsp soy sauce + 1.5 Tbsp. water - mix well and marinade 

Prepare Sauce

1. 1 Tbsp. Oyster Sauce
2. 1 Tbsp. soy sauce
3. 1 tsp fish sauce 
4. 1 tsp Golden mountain sauce (Thai sauce) Substitute with ether (Maggie seasoning, or more fish sauce)
5. 2 tsp toasted sesame oil
6. 1.5 tsp sugar
7. 1.5 Tbsp. Thai Chili Paste

Prepare Veg Plates

1. Plate 1 -  4 cloves Garlic, 1/2 Onion
2. Plate 2 -  2 cups of Bell Peppers (Green, Red, yellow) 1" Cubes diced
3. Plate 3 -  3/4 -1 cup roasted Cashews, 2 green onions (scallions)

Method

1. Add a little bit of oil in a wok 
2. add 7-11 dry red chilies 
3. turn on wok (turn heat on LOW) 
4. stir fried until slightly for 1 min 
5. as soon as it puffs (take it out)

1. Now heat the Wok on HIGH 
2. Add chicken in one layer (do not touch it until brown and seer) 
3. Cook chicken until done
4. Take the chicken out once 100% fried brown

Note: if you cook chicken (it will taste like boil chicken) if you fry it, it will taste like fried chicken :)

1. Add garlic to same oil in wok 
2. MEDIUM heat - stir fry until slightly brown
3. Add onions (don't over cook it)

1. Add bell peppers
2. Add Chicken
3. Add all Sause
4. Heat to HIGH 
5. Turn off heat 
6. Add cashew + scallion

Do not allow cashew in sauce too long otherwise it will be saggy
 

Guyanese Soft And Fluffy Oil Roti

Soft Guyanese Oil Roti  

Ingredients

4 Cups all purpose flour 

1 Tsp baking powder 

1 Tsp oil 

Water

Coconut Chutney

 

0:04 coconut chutney 0:47 kara chutney 1:59 peanut chutney 3:02 tomato onion chutney

chutney for dosa | how to make coconut chutney | dosa chutney recipe

INGREDIENTS

  

• ▢1 cup coconut, fresh / desiccated
• ▢1 tbsp peanuts, roasted
• ▢1 tbsp roasted split gram / putani / dariya
• ▢2 petals onion
• ▢2 green chilli
• ▢small piece tamarind
• ▢½ tsp salt
• ▢½ cup water, hot

for tempering

• ▢2 tsp oil
• ▢1 tsp mustard
• ▢1 red chilli, broken
• ▢few curry leaves

INSTRUCTIONS

 

• firstly, in a blender take 1 cup coconut.
• also, add 1 tbsp roasted peanuts and 1 tbsp putani for hotel style texture.
• additionally, add 2 petals onion, 2 green chilli, small piece tamarind and ½ tsp salt.
• blend to a smooth or coarse paste adding ½ cup water or as required.
• now prepare the tempering by heating 2 tsp oil.
• once the oil turns hot add 1 tsp mustard, 1 red chilli and few curry leaves.
• allow to splutter and pour tempering over chutney.
• finally, serve hotel style dosa chutney with dosa or idli.

onion tomato chutney recipe | tomato onion chutney recipe

NGREDIENTS

  

• ▢2 tsp oil
• ▢1 tsp urad dal
• ▢4 dried kashmiri red chilli, broken
• ▢1 onion, finely chopped
• ▢1 inch ginger, finely chopped
• ▢2 to mato, finely chopped
• ▢¼ tsp turmeric / haldi
• ▢small piece tamarind / imli
• ▢½ tsp salt
• ▢¼ cup coconut, fresh / desiccated

for tempering:

• ▢2 tsp oil
• ▢1 tsp mustard seeds / rai
• ▢½ tsp urad dal
• ▢2 dried kashmiri red chilli
• ▢few curry leaves

INSTRUCTIONS

 

• firstly, in a large kadai heat 2 tsp of oil and saute 1 tsp urad dal, 4 dried red chilli to golden brown.
• add in 1 onion and 1 inch ginger. saute well.
• also add 2 tomato and saute till tomatoes turn soft and mushy.
• furthermore add ¼ tsp turmeric, small piece tamarind and ½ tsp salt. saute well.
• now add ¼ cup coconut and cool the mixture completely.
• transfer to the blender and blend to smooth paste. add water only if required.
• now prepare the tempering by heating 2 tsp oil.
• add in 1 tsp mustard seeds, ½ tsp urad dal, 2 dried red chilli and few curry leaves. allow to splutter.
• pour the tempering over chutney.
• finally, serve tomato onion chutney with idli, dosa or rice.