Tomato Chutney for Dosa

TOMATO CHUTNEY FOR DOSA

Hello every one,

Welcome to the blog. This is a very interesting Chutney which is used for Dosa. Very nicely made as per Homestyle standard procedure.

S.NO	INGREDIENTS	QTY	UNIT
1	Onion Sliced	750	gm
2	Refined Oil	50	ml
3	Tomato Roughly cut	3	kg
4	Tamarind	70	gm
5	Salt	To	Taste
6	Whole Garlic crushed	50	gm

METHOD:

* Peel the onions and slice it, Keep a side.

* Wash tomatoes and roughly cut in to pieces, keep a side                                                                                             * Deep tamarind in hot water and take out pulp and keep a side.

* Heat Oil in a pan. Add crushed garlic, sauté it 2-3 minutes, add Onion slices sauté it still golden brown in color, approximately in 8-10 minutes                                                                                                                                                                    * Add tomatoes and cook it in slow flame for around 12-15 minutes. Let’s tomatoes to get cook properly, remove from the range, and allow it to cool.

* Grind it coarsely.

* Garnish it with tempered lentils and fried curry leaves, serve cool.

Copyright ©fusionindianfood.blogspot.in

http://www.fusionindianfoodbychefnisikant.blogspot.in

Onion Chutney for Dosa

ONION CHUTNEY FOR DOSA

Hello every one,

Welcome to the blog. This is a very interesting Chutney which is used for Dosa. Very nicely made as per Home style standard procedure.

S.NO	INGREDIENTS	QTY	UNIT
1	Onion Sliced	2	kg
2	Refined Oil	50	ml
3	Tomato	700	gm
4	Tamarind	70	gm
5	Salt	To	Taste

METHOD:

* Peel the onions and slice it, Keep a side.

* Wash tomatoes and roughly cut in to pieces, keep a side                                                                                             * Deep tamarind in hot water and take out pulp and keep a side.

* Heat Oil in a pan. Add Onion slices sauté it still golden brown in color, approximately in 8-10 minutes                                                                                                                                                                    * Add tomatoes and cook it in slow flame for around 12-15 minutes. Let’s tomatoes to get cook properly, remove from the range, and allow it to cool.

* Grind it coarsely.

* Garnish it with tempered lentils and fried curry leaves, serve cool.

Copyright ©fusionindianfood.blogspot.in

http://www.fusionindianfoodbychefnisikant.blogspot.in

Potato Payasam

POTATO PAYASAM

S.NO	INGREDIENTS	QTY	UNIT
1	Potato raw peeled	2	Medium size
2	Ghee	1	Tbsp.
3	Sugar	1	Cup
4	Milk	3	Cup
5	Cardamom Powder	a	Pinch
GARNISH
6	Saffron	2-3	Pieces for garnish
7	Sliced Almond	2	no’s
8	Sliced Cashewnuts	2	no’s
9	Sliced Pista	2	no’s
10	Raisin	2	no’s

METHOD:

* Grate the raw potatoes and wash it in running water. Keep a side

* Heat Ghee in a non stick pan. Add the grated potatoes and sauté it for 4-5 minutes in slow flame. Add milk and let it boil for 10-12 minutes.

* Once Potato is cooked add sugar and mix it well. Allow it to boil it for 10-12 minutes in a slow flame by adding a pinch of Cardamom powder.

* Remove it from the range. Make it cool, Serve in a glass bowl.

* Garnish it with Sliced Almond, Cashewnuts, raisin, Pista and Saffron. Serve Cold

Copyright ©fusionindianfood.blogspot.in

http://www.fusionindianfoodbychefnisikant.blogspot.in

Sambar

Sambar

S.NO	INGREDIENTS	QTY	UNIT
1	Oil	200	Ml
2	Mustard Seeds	50	Gm
3	Fenugreek Seeds	20	Gm
4	Small Onion(Shallots)	250	Gm
5	Onion dices	450	Gm
6	Curry Leaves	1	Small Bunch
7	Tomato Dices	500	Gm
8	Tamarind Pulp	150	ml
9	Hing (Asafoetida)	10	Gm
10	Coriander leaves	1	Small bunch
11	Sambar Masala	2	Tbsp.
12	Salt	To	Taste
13	Toor Dal Boiled	1	Kg
SAMBAR MASALA
1	Coriander Whole	100	Gm
2	Red Chilly Whole	50	Gm
3	Jeera Whole	20	Gm
4	Fenugreek Whole	10	Gm
5	Black Pepper Whole	10	Gm
6	Curry leaves	5	Gm

METHOD:

* Heat oil in a pan. Add Mustard seeds and Fenugreek seeds. Let the mustard seeds to get crackle, add whole Small Onions (Shallots).

* Sauté it for 4-5 minutes, add dice onions. Sauté it for 7-8 minutes in slow flame till onions become golden brown in color, and then add curry leaves. Add hing to it and sauté it for some time.

* Add tomato dices and sauté it for some time. Once tomato is half done add tamarind pulp, and cook in a slow flame.

* Add boiled toor dal, add water. Add Sambar masala. Simmer the gas and let it boil for some time.

* Now sambar is ready.

* In case of Drum stick Sambar- Heat oil in a pan, Add peeled drum stick and saute it for 3-5 minutes and add in the sambar just after adding dal.                                                                                                                                                                    

SAMBAR POWDER-

* Heat a pan, add all above ground spices except curry leaves. Sauté it for 3-4 minutes in slow flame. Add fresh curry leaves and again sauté it for 6-7 minutes in slow flame. Once the spices dried up clearly remove from the range.

Copyright ©fusionindianfood.blogspot.in

http://www.fusionindianfoodbychefnisikant.blogspot.in