Tuesday, February 14, 2012

Tomato and Cilantro (Kothamalli) Chutney


Ingredients:
Tomatoes - 4
Fresh Cilantro / Kothamalli - 1 bunch
Green Chilies - 2
Red Chili - 2
Ginger - 1/2 inch
Salt - to taste

For tempering:
Mustard Seeds - 1 tsp
Urad Dal - 2 tsp
Asafetida - 1/2 tsp
Oil - 2 tsp

Method:

  1. Place tomatoes in hot water for 5 minutes and remove the skin.  Chop and keep it aside.
  2. Wash and chop the coriander.
  3. Heat 1 tsp of oil in a pan and add green chilies, red chilies and ginger.  Fry for 30 seconds.
  4. Now add the tomatoes and cook for 2 minutes.  Add the chopped cilantro and cook for a minute.
  5. Once cooled,  puree the mixture in a blender or food processor along with salt.  
  6. Heat 1 tsp oil in a small pan and splutter mustard seeds.  Add urad dal and fry till golden brown. Add asafetida and immediately pour the oil over chutney and mix well.
  7. Serve with idli or doasi.
Sending this to Priya's The Chutney Chow Down Event.

Chutney event


Friday, February 10, 2012

Glorious Vegan Morning Muffins


Ingredients:
Whole Wheat Pastry Flour - 1 cup
Trader Joe's Multi Grain Baking Mix - 1 cup
Flax Seed Powder - 2 TBSP (Mixed with 6TBSP of water)
Vegetable Oil - 3/4 cup
Almond Milk - 1/4 cup
Vanilla Extract - 2 tsp
Light Brown Sugar - 1 cup
Baking Soda - 2 tsp
Ground Cinnamon - 2 tsp
Salt - 1/2 tsp
Shredded Carrots - 1 1/2 cups
Shredded Apple - 1 cup (I used Granny smith)
Coconut - 1/2 cup ( I used sweetened coconut)
Raisins - 1/2 cup
Ground Almonds - 1/2 cup
Sunflower Seeds - 1/2 cup (optional)

Method:
  1. Heat oven to 350 degree F.
  2. Line a muffin tray with paper liners or spray with cooking spray.
  3. In a large bowl, add  flax seed mixture, oil, almond milk, vanilla and whisk until well blended.
  4. Add flour, brown sugar, baking soda, cinnamon and salt.
  5. Stir just until dry ingredients are moistened.
  6. Add carrots, apple, coconut, raisins, sunflower seeds and ground almond.  Mix well.
  7. Drop the batter evenly in muffin cups, filling each about 3/4 full. 
  8. Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean.
  9. Cool for 5 minutes and remove from pan.