Thursday, January 24, 2013

Tomato Thokku/Pachadi (long term)

To all my dear readers, this tomato thokku or pachadi can stay for long period like more than a one month or so. So we can make it once and keep enjoying it for close to one month or more. I learned this recipe from my mother in law when she was visiting us last month. try it and do leave your comments as usual :) Thank you all.

Tomato (Get good red ones) - 8
Red chilli powder - 1 cup (or 1 big sambar spoon ish)
Tamarind - little more than lemon size
Salt - 1 cup and little more
Mustard seeds powder - 1 table spoon
Methi powder - 1 and 1/2 table spoon
Oil - 8 table spoons
Mustard seeds - 1/2 table spoon
Asafoetida (Hing) - 1/2 table spoon

Method of preparation
1) Take a kadai or pan (take wider one) and add couple of spoons of oil. Cut the tomato's into medium sized pieces. Once the oil is heated, add the tomato's to it.
2) Remove the seeds from the tamarind. Now spread the tamarind on the chopped tomatos. Add salt to it.
3) Do not mix it. Once the tomato's are cooked, turn off the heat. Now add the red chilli powder and other powders to it.Mix everything and leave it for couple of minutes.
4) Blend the above mixture. not too pasty but just for couple of seconds.
5) Do the tadka/popu/poNi by taking oil in a small pan, heat it and then add mustard seeds. Once mustard seeds starts spluttering, add the hing to it and turn off heat. Add the tadka and mix well. (Oil should be oozing out a little. )

Note: If you feel that oil is more, then do not worry. Oil, salt and red chilli will be more in the items which needs to last for long time.
This Thokku/pachadi is eaten with white rice or with any other thing.
It can be eaten the instant it is made too. So enjoy it the way you like it.

(Will post some pictures soon).

Sunday, January 06, 2013

Cake pops (with maker)

Before the holidays I wanted to badly try this cake pops with the maker at home. So I finally managed to get one cake pop maker to home and try it out at a holiday party. First time of try, they tasted good and came out very nice, however I was very naive in doing the decorating part. After a little bit of experimenting and getting ideas from other places, we were able to successfully decorate the cake pops.  I used my eggless vanilla cake recipe from the following link to make the batter and used the same for making pops. Sharing some pics from the making. I am planning to make more for my kids birthday's, so more photos will be added later.

Pesaru pappu pachadi/Moong dal ki Chutney

This is one of the quick and easiest pachadi's to make. Probably more authentic one too. I learned this from my attagaru when they were visiting us last month. here goes the recipe:

Moong dal - Soaked in water for atleast for two hours
Hing (Asafoetida)
Red chilli powder

For tadka:
Mustard seeds
Hing (Asafoetida)
Curry leaves (optional)

Method of preparation:
Add the salt, red chilli powder, turmeric to the soaked and drained moong dal. Grind it coarsely in a blender.  Do the tadka with heated oil in a small bowl. Add mustard seeds and let it splutter. Add jeera, hing and curry leaves. Add tadka to the chutney. Your chutney is ready to serve. This is generally goes good with white rice and ghee (or oil).


Related Posts with Thumbnails