Nursery and Playroom Learn Cooking Recipe

Today's recipe is a flavorful mint chutney with coconut.I have shared a version of no coconut version  here . Though I make this chutney often,never had a chance to click it for the blog.Last week I had lots of home grown fresh mint and made this chutney.This chutney is a perfect accompaniment for idly,dosa,rava dosa and paniyaram.This recipe I noted down from my mom when I came to U.S after marriage.Off to the recipe...............                                                                                                                                                     ...

I like to try different chutney varieties to accompany idly and dosa.Most of our week day dinner would be either idly or dosa.Also I make two varieties of chutney, as myself and hubby prefers a bit spicy chutney and for kids milder one. As I had lot of homegrown mint leaves I tried this version of chutney to accompany dosa for our dinner.This chutney doesn't need coconut and it stays for 3-4 days in refrigerator.This chutney recipe, I noted down from a friend of mine who makes excellent chutney with veggies and greens.Off to the recipe......                                                                                                                       ...

We are entering the 66th edition of Blogging Marathon and this week theme is going to be fruits that are vegetables. Some of the veggies we use in our regular everyday  cooking are fruits.Veggies such as tomato,avacoda,corn,peas,eggplant,capsicum are technically fruits but those are considered as veggies. For the day 1,I decided to make the tomato pachadi/thokku aka tomato chutney.This tomato chutney I noted down from my friend.Whenever I have lot of over ripened tomatoes,I make.Since I got lot of homegrown tomatoes from a friend of mine I made it.This chutney/pachadi is a perfect accompaniment for idly,dosa and roti,also can be mixed with rice.It stays fresh for a week in the refrigerator and perfect for travel.Off to the recipe................                                                           ...

We are almost in the end of the A-Z series in journey through Cuisine in mega marathon and today is letter X.As there is no ingredient or dish starts with X,need to use English word.So decided to make this (e)xtra spicy and extremely easy to make garlic chutney. This chutney is often made when there is no accompaniment for the left over idlys.This chutney tastes so good with chutney and end up in eating (e)xtra few idlys.Usually this chutney is ground in a stone mortar(grinder) and it will be in a thick consistency.But with the mixie it is bit hard to get a thicker consistency. As this is a spicy chutney it needs to be topped up with generous amount of sesame oil.Here I used little amount of tomato.But addition of tomato is purely optional.My mom used to add tomato,as it subtle the spiciness.Off to the recipe.....                                         ...

We are entering the final week of Blogging #46 and for this week its going to be combo themes.Today's recipe is a classic South Indian combo made for breakfast or dinner.Vegetable rava kichadi and coconut chutney is one of my favorite along with hot filter coffee or tea. Today's recipe is a simple one,like upma but it can be made with garam masala also which I share later.Off to the recipe......................................       Basic Information     Preparation time 10 minutes     Cooking time 20 minutes     Serves 2        Ingredients Ingredient Quantity Semolina/Rava/sooji 1 cup Onion(finely chopped) 1 (medium size) Ginger/inji(chopped) 1 inch Tomato(finely chopped) 1 (medium size) Green chilly/pachamilagai 2-3(slit lengthy) Carrot(small size) 1(small size) Beans(chopped) 5-6 Cashews 1 tb...

Thogayal or chutneys are always I make whenever we want to have a simple and comforting lunch. Kothamalli thogayal can be mixed along with white rice along with a dash of ghee or it can be served as an accompaniment for variety rice.Also this can be used as a side dish for idly and dosa.Usually my mom makes thogayal is in a slightly thicker side as she uses stone mortar to grind.The consistency is purely personal preference so adjust accordingly. This recipe is with coconut and this can be stored in the refrigerator for 2 days and already I have shared  Kothamalli thokku . As today is the 4th Tuesday I sharing this recipe for the  Tamizhar Samayal Tuesday Event  started by me.Off to the recipe.................................... Basic Information Preparation time 15 minutes Cooking time 10 minutes Serves 2 Ingredients Ingredient Quantity Coriander leaves/Kothamalli 1 cup(tightly packed) Urad dhal/ulutham paruppu 2 tbs Red chilly/varamilagai...

Tiripura is one of the north eastern state,third smallest state in the country,bordered by Bangaladesh,Assam and Mizoram. Like other NE states Tiripura cuisine is predominantly non-vegetarian and hard to find vegetarian recipes.They use lot of dried and fermented fish in their cooking. Coming to the recipe its a chutneymade with berma(dried fish),but I skipped adding the berma and made this one.Its a regular chutney what we make in South Indian Cuisine but in a slightly different way. The chutney came out super spicy and I accompanied with idlys.Off to the recipe....................... Basic Information Recipe Source   Tirupura society Preparation Time 15 minutes Cooking Time 25 minutes Serves 3 Ingredients Ingredient Quantity Onion(chopped) 2 (medium size) Garlic/poondu(chopped) 6-7 cloves Tomato(chopped) 2 (medium size) Redchilly/varamilagai 7-8 Salt 1 tsp Oil 2 tbs Coriander leaves 2 tbs(chopped) Method Soak the red chillies in h...