Tomato Chutney

This is my favorite chutney. I have this with Appam, Dosa, and my personal favorite Bread Toast. This is the only dish I learned to cook properly when I was in Pune.  I used to cook it almost all the weekends and gobble up with toasted bread. This used to be my breakfast and dinner everyday. 

This chutney is easy to prepare and I love this so much...And here goes the preperation.

Recipe:

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1. Tomato             -   3 medium
2. Onion                -   1 medium
3. Mustard seeds    -  1/2 tsp
4. Salt                  -   As required
5. Asafetida           -   A pinch (optional) 
6. Chili Powder       -   2 tsp
7. Oil                    -   1 tbsp

1. In a mixer make a fine pulp of onion and tomato.
2. Heat the oil in a pan. Add mustard seeds.
3. After the mustard seeds are spluttered, remove the pan from the heat source.
4. Add the chili powder and just stir it for 2-3 sec and add the Tomato-onion pulp right away. 
5. Place the pan back to the heat source and stir.
6. And continue on a medium heat till all the water is evaporated and the tomato is cooked. 
7. It will become 1/4th the initial amount. 
8. Add a pinch of Asafetida at this point and saute.
9. Switch off the heat source when the oil starts to appear.  

Tomato Chutney

This is my favorite chutney. I have this with Appam, Dosa, and my personal favorite Bread Toast. This is the only dish I learned to cook properly when I was in Pune.  I used to cook it almost all the weekends and gobble up with toasted bread. This used to be my breakfast and dinner everyday. 

This chutney is easy to prepare and I love this so much...And here goes the preperation.

Recipe:

----------

1. Tomato             -   3 medium
2. Onion                -   1 medium
3. Mustard seeds    -  1/2 tsp
4. Salt                  -   As required
5. Asafetida           -   A pinch (optional) 
6. Chili Powder       -   2 tsp
7. Oil                    -   1 tbsp

1. In a mixer make a fine pulp of onion and tomato.
2. Heat the oil in a pan. Add mustard seeds.
3. After the mustard seeds are spluttered, remove the pan from the heat source.
4. Add the chili powder and just stir it for 2-3 sec and add the Tomato-onion pulp right away. 
5. Place the pan back to the heat source and stir.
6. And continue on a medium heat till all the water is evaporated and the tomato is cooked. 
7. It will become 1/4th the initial amount. 
8. Add a pinch of Asafetida at this point and saute.
9. Switch off the heat source when the oil starts to appear.  

Chilli Garlic Noodles

Noodles are my all time favorite dish. The special dish that always makes me happy was  Egg noodles with out any veggies...Whenever I go out and eat, I always order ' Egg Noodles without Veggies'. I always ignored the expression my family gave "Oh ...Not again...!!!"


I will say 'I wanna enjoy the taste of noodles not the veggies...'.


Back then I hated all the green color veggies. Sometimes even after my special order I get noodles with some amount of veggies...I will patiently sit and carefully take out all the green stuffs from my plate and then enjoy the noodles.


I still remember I was on a vacation with my friends...and we landed on a vegetarian restaurant one night. When I looked at the menu only thing that I found interesting was the noodles...but unlucky for me...only vegetable noodles was available.


So when the person approached me to take the order...I said I want 'Vegetable Noodles without any veggies'...
He gave a me perplex expression and said...'Without vegetables noodles will not have any taste. '
I said 'I like the taste without the veggies...I dislike the taste with veggie'
He looked confused and said 'It will be plain'.
I said  'Good. Thats exactly what I want'.


But to my utter disappointment I got the noodles mixed with tiny green color bits (It was actually the green part of spring onion. I didn't know about spring onions back then). I was furious...because removing the green bits sticking on the noodles was impossible. So I started eating it leaving me no other option. But to my surprise the dish was actually good. I finished the whole thing forgetting all the misery...


This Chili Garlic Noodles is a very plain and simple dish...Even though I eat noodles veggies with noodles now...I didn't use any veggies or egg or meat here. I recently had this dish at one of the restaurants here and liked its simple yet tasty effect.


But watch out for the number of red chillies...It could seriously increase the spice level. This happened when I prepared it first time. I used 4 chillies for the same amount of noodles....and the whole dish  was burning in our stomach.

Recipe :

----------

Serves : 2

1. Egg noodles       -  200 gms
2. Garlic                -  6 - 7  pods cut in to small pieces
3. Dry Red Chilies   -  2 nos
4. Oil                    -  1 tbsp
5. Spring onions     -  2 - 3 sprigs 
6. Salt                  -  As required

1. Cook the egg noodles as per the instructions.
2. Grind the red chilies into powder. Deseed the red chillies to reduce the spice level.
3. Heat oil in the pan and add the garlic.
4. Once the garlic turns slightly brown. Add the cooked noodles along with the red chilli powder.
5. Toss it for a while till the raw smell of red chillies is gone. Add salt and the spring onions. 
6. Serve Hot....and Enjoy...:)

Chilli Garlic Noodles

Noodles are my all time favorite dish. The special dish that always makes me happy was  Egg noodles with out any veggies...Whenever I go out and eat, I always order ' Egg Noodles without Veggies'. I always ignored the expression my family gave "Oh ...Not again...!!!"


I will say 'I wanna enjoy the taste of noodles not the veggies...'.


Back then I hated all the green color veggies. Sometimes even after my special order I get noodles with some amount of veggies...I will patiently sit and carefully take out all the green stuffs from my plate and then enjoy the noodles.


I still remember I was on a vacation with my friends...and we landed on a vegetarian restaurant one night. When I looked at the menu only thing that I found interesting was the noodles...but unlucky for me...only vegetable noodles was available.


So when the person approached me to take the order...I said I want 'Vegetable Noodles without any veggies'...
He gave a me perplex expression and said...'Without vegetables noodles will not have any taste. '
I said 'I like the taste without the veggies...I dislike the taste with veggie'
He looked confused and said 'It will be plain'.
I said  'Good. Thats exactly what I want'.


But to my utter disappointment I got the noodles mixed with tiny green color bits (It was actually the green part of spring onion. I didn't know about spring onions back then). I was furious...because removing the green bits sticking on the noodles was impossible. So I started eating it leaving me no other option. But to my surprise the dish was actually good. I finished the whole thing forgetting all the misery...


This Chili Garlic Noodles is a very plain and simple dish...Even though I eat noodles veggies with noodles now...I didn't use any veggies or egg or meat here. I recently had this dish at one of the restaurants here and liked its simple yet tasty effect.


But watch out for the number of red chillies...It could seriously increase the spice level. This happened when I prepared it first time. I used 4 chillies for the same amount of noodles....and the whole dish  was burning in our stomach.

Recipe :

----------

Serves : 2

1. Egg noodles       -  200 gms
2. Garlic                -  6 - 7  pods cut in to small pieces
3. Dry Red Chilies   -  2 nos
4. Oil                    -  1 tbsp
5. Spring onions     -  2 - 3 sprigs 
6. Salt                  -  As required

1. Cook the egg noodles as per the instructions.
2. Grind the red chilies into powder. Deseed the red chillies to reduce the spice level.
3. Heat oil in the pan and add the garlic.
4. Once the garlic turns slightly brown. Add the cooked noodles along with the red chilli powder.
5. Toss it for a while till the raw smell of red chillies is gone. Add salt and the spring onions. 
6. Serve Hot....and Enjoy...:)

Quail Roast

Other day when M and myself was looking the freezer section in the asian store here, couple of quails sitting inside was calling us. We grabbed it right away and came home. I knew the perfect recipe for quail.

Today afternoon seemed to me the right time to make it. We hiked today morning and Quail Roast seemed to be the perfect way to  replenish all the burned calories.

  

       

        

For exact ingredient proportions refer: Amma's Cook Book

Recipe:

---------

Ingredients I used :

1. Quails                    
2. Onion                     
3. Fresh Ginger            
4. Garlic                     
5. Oil                      
6. Sugar                     
7. Almonds                 
8. Coriander Leaves     
9. Mint Leaves             
10. Green Chilies          
11. Cloves                    
12. Cardamom pods   
13. Bay leaf   
14. Cinnamon stick
15. Plain yoghurt           
16. Salt                       

1. Clean the Quails thoroughly both inside and outside.

2. Pat dry with paper towel and prick quails all over with a fork

3. Melt saute onions, sugar, ginger and garlic.

4. Fry on a medium heat until the onions turns light brown. Remove from heat.    Let it cool.

5. In a food processor add this fried onions,7,8,9,10,11,12,13,14,15,16 and make a fine paste .

6. Rub this paste into the quails both inside and outside.

7. Cover and refrigerate for 3 hours.  

****** Proper marination is the key to this dish *******

8. After 3 hours  heat  oil in a deep, wide pan and gently place all the quails side by side.

9. Cook and cover on a Low-Med heat. Turn the quails occasionally to evenly brown on all sides. Cooking will take about an hour.

Quail Roast

Other day when M and myself was looking the freezer section in the asian store here, couple of quails sitting inside was calling us. We grabbed it right away and came home. I knew the perfect recipe for quail.

Today afternoon seemed to me the right time to make it. We hiked today morning and Quail Roast seemed to be the perfect way to  replenish all the burned calories.

  

       

        

For exact ingredient proportions refer: Amma's Cook Book

Recipe:

---------

Ingredients I used :

1. Quails                    
2. Onion                     
3. Fresh Ginger            
4. Garlic                     
5. Oil                      
6. Sugar                     
7. Almonds                 
8. Coriander Leaves     
9. Mint Leaves             
10. Green Chilies          
11. Cloves                    
12. Cardamom pods   
13. Bay leaf   
14. Cinnamon stick
15. Plain yoghurt           
16. Salt                       

1. Clean the Quails thoroughly both inside and outside.

2. Pat dry with paper towel and prick quails all over with a fork

3. Melt saute onions, sugar, ginger and garlic.

4. Fry on a medium heat until the onions turns light brown. Remove from heat.    Let it cool.

5. In a food processor add this fried onions,7,8,9,10,11,12,13,14,15,16 and make a fine paste .

6. Rub this paste into the quails both inside and outside.

7. Cover and refrigerate for 3 hours.  

****** Proper marination is the key to this dish *******

8. After 3 hours  heat  oil in a deep, wide pan and gently place all the quails side by side.

9. Cook and cover on a Low-Med heat. Turn the quails occasionally to evenly brown on all sides. Cooking will take about an hour.