ShobisKitchen

Tomato thokku is an instant and handy recipe, you can make as a side dish for idly, dosa, chapati or even for bread. It is just made out of raw tomatoes cooked for about half an hour in sesame oil and red chilli powder. Towards the end, we add little jaggery for that extra special tanginess and ground roasted fenugreek seeds to add pickle aroma. This tomato thokku is used as pickle often times for rice varieties like lemon rice and curd rice. I know the tomato prices can soar as high as rocket but there are also times when these tomatoes are very low in price. During that time, we can make use of the opportunity and make tomato thokku and relish it during the peak season of tomatoes. I believe you like the idea of pickling the tomatoes and using it at a later point in time, but not later than a month :) Ingredients: 7-8 large tomatoes 1 tbsp fenugreek seeds salt to taste 4 tbsp sesame oil 2 tbsp red chilli powder 1/4 tsp turmeric powder 1 tsp mustard seeds 1/2 tsp sp...

Onion pakoda or onion fritters is the commonly used term for onion slices coated with few spices and besan flour or chick pea flour, deep fried in oil. Snacking reminds me of having hot onion pakodas with tea on a rainy day. Whoa! what a combination to enjoy the rain. It is an easy recipe to prepare at home while watching tv or chit chatting with family members. Ingredients: 1 large onion, thinly sliced 1 green chilli a pinch of turmeric powder 1 tsp red chilli powder salt to taste 4 tbsp besan flour (bengal gram) or chick pea flour 1 sprig curry leaves or 1 tbsp chopped coriander leaves oil for deep frying Steps: 1. Slice the onions vertically so that each slice is thin and long. 2. To the sliced onions, add salt, red chilli powder, turmeric powder and green chillies. 3. Add chopped coriander leaves and salt. 4. Mix it well and set aside for 5 minutes. 5. Meanwhile, in a pan add oil for deep frying and switch on the flame. Let the oil starts ...

Sweets are as important as our daily food in our family. We relish on sweets or any ice cream desserts at least one time a day, definitely after a heavy meal. Yesterday, i have made kaju katli and let it cool over the night to set it in the right texture and enjoy the next day. Here i'm gonna write about my experience on the making of kaju(means cashew in Hindi and it is popularly accepted as kaju katli all over India) katli or cashew burfi. Ingredients: 2 cups of cashew 1 cup sugar 1/2 cup water few saffron strands (optional) Steps: 1. Blend the cashews in a mixie to a fine powder. If it is coarse, sieve it once and blend the remains of the strainer once again in the blender. If the cashews are refrigerated, fry them in a hot pan for 2 minutes before grinding.  Tip: Cashews have the tendency to release oil if we over grind them. Make sure not to run the mixie continuously. 2. In a heavy bottomed pan, preferably a non-stick pan, add sugar...