Tomato Chutney is a tangy and spicy condiment that can be served as a side dish with Idli/Dosa or can be used as a spread for sandwiches and wraps. Its a very simple one pot recipe where you cook the tomatoes, garlic and spices till the they are cooked and then grind the whole mixture to get a smooth paste. I like to add some tamarind pulp to make this chutney even more tangy and spice it up with some red chilli powder. Easy to make and store, this chutney can stay good in an airtight container for days in the refrigerator. I initially tried this chutney with the Whole Wheat Dosa and have ever since loved this combination. Give it a try if you haven't already.
Tuesday, September 23, 2014
Tuesday, September 16, 2014
Tuesday, September 9, 2014
Cabbage Potato and Green Peas Stir Fry Or Kobichi Bhaji as its called in Marathi is a simple dry curry/sabji from the Maharashtrian cuisine that can be served with hot Phulka/chapati. Its a non onion-garlic one involving stir-fry of the main ingredients i.e. cabbage, potato and green peas flavored with very few ingredients like curry leaves, coriander leaves, turmeric powder and green chillies (for spice). Ever since I was a kid, I have seen my mom and granny make this recipe and now its one of the favorite Indian side dishes in my home.
Wednesday, September 3, 2014
Arugula Cucumber Cream Cheese Sandwich is a super easy recipe that can be enjoyed for breakfast, snack or even as appetizers. It can be made ahead of time and are best when served cold so no heating/reheating required. Thus these make the best options to carry for picnics, lunch box or for Tea parties, bridal showers and baby showers. We have been enjoying these sandwiches this summer with our evening tea. I usually serve these with a mix of tomato ketchup and mayonnaise.