the journey continues…

This tomato curry is in tamilnadu style..

Ingredients to grind:
Coriander seeds – 2 tbsp
Red chillies – 2
Small onions – 5-6
Pepper corns – 6-7
Coconut (grated) – 1/2 cup

Dry roast all the above ingredients till the raw smell goes.Add coconut,little water and make a smooth paste using mixer.

Ingredients for the gravy :
Tomatoes – 2
Onions – 1/2 (cut in to medium size)
Oil – 1 tbsp

For tempering:
Oil
Mustard seeds
Curry leaves

Heat oil in kadai.Add the onions and fry for few minutes.When they turn golden brown add the tomatoes.
When tomatoes become soft,add the paste.Mix everything,add salt and coriander leaves.Let it boil for 10-15 minutes.
Temper it and serve with hot rice.

Ingredients :
Gram Flour/Besan – 1 cup
Rice Flour – 4 tbsp
Turmeric Powder – 1tsp
Red Chilly Powder – 1 tbsp
Hing – 1/4 tsp
Sev Press
Salt (to taste)

Mix all with enough warm water and make a dough consistent as chapati dough. Heat oil in a thick bottomed kadai.When oil is hot enough press the dough directly in to oil using a sev press as shown in the picture.

When it turns in to golden brown color remove from the oil.Take out the excess oil using a tissue paper.
Crush in to small pieces and store it in a air tight container.

Ingredients :
Semolina/Rava – 1 cup
Sugar – 3/4 cup
Ghee – 2 tbsp
Cashews – few
Raisins – few
Water – 2 cup
cardamom powder – 1 tbsp (optional)

Heat ghee in a pan.Add Cashews,raisins and fry them till it turns out to golden brown in color.

Add rava to the same pan and fry on a medium flame till the nice aroma comes.Remember you should not over fry it.If you over fry it then it would be difficult to make balls at the end.[Tip:accidently if you over fry it use it for making upma don't try making laddus]

Grind the rava and sugar in a mixer so that it becomes smooth powder.Give 2 rounds maximum.
Add water and sugar to the pan.Let it boil for 10 minutes.This mixture should be boiled till it becomes a paaka or slightly thicker sugar syrup.When you take the syrup in a spoon it should drag..it should form a string.So now its ready to mix with the rava.You can add cardamom powder to this (for extra aroma).

Mix rava and sugar syrup and make small ball by using hands.No need to use milk/ghee as sugar syrup combines with rava easily and binds it.

There are many versions of gobi paratha available on the internet.I read everything and make my own version which will be simple to prepare.

Ingredients:
Gobi (grated ) – 2 cups
Jeera/Cumin seeds – 1/2 tbsp
Chilly powder – 1 tbsp
Corriander leaves – finely chopped (1/4 cup)
Salt ( to taste)

Wheat flour – 3 cups
Salt
Oil – 2 tsp
Warm water

Grate the gobi.Take a pan, add oil,jeera and grated gobi.Add chilly powder,salt and corriander leaves.Cook it for 3-5 minutes.

Make a dough using wheat flour similar to chapati dough.Make round balls it.Roll it flat.Put 1 tbsp of gobi mixture in the center as shown below.Close it from all the sides and roll it again as chapati.

Place it on a hot tava and cook both the sides by applying oil/ghee on both the sides.