Dine in for recipes and more

TOMATO CHUTNEY WITH COCONUT Ingredients: Tomato - 6 nos without slicing Coconut - Half, cut into pieces Small onions - two handful Chili powder -  two teaspoon Oil, Salt. Method: Heat a kadai. pour oil, add the sliced coconut and saute ,till it becomes dark brown color, When you saute, a nice aroma arises. Keep it aside. Using the same oil saute the onions till it changes color and becomes soft. Keep it aside. Now add the tomatoes and close the kadai and saute in slow heat. When done, let it cool. Now grind it in a mixer. Heat a kadai, pour half cup oil, now add the ground mixer. Add Chili Powder and salt. Stir it well and close the kadai with a lid, let it cook in slow heat. Since  the gravy is thick, while boiling the gravy will splatter around. Stir now and then, when oil oozes out or the chutney thickens, remove from heat, whichever is early.                                 Roast coconuts                                       Roast Onions          

GARLIC TAMARIND CURRY Ingredients: Small onions - a handful Peeled garlic -  2 handfuls Tamarind - soak and extract water Curry leaves - few Sambhar powder - 2 tsp Coconut milk - one and half cups Crushed small onions - 4nos Method: In a 2 ltr pressure cooker [without heating}  add 1/2 tamarind extract 1 tbsp oil, second layer add peeled onions, next add the peeled garlic, top of the garlic add sambar powder, turmeric powder, salt, curry leaves.Now keep it on high flame, let it for 4 to 5 whistles. Release the pressure manually In this stage add coconut milk, and bring it to boil for 1minute. Simmer it for a few seconds and serve.