Tomato Garlic Chutney

Tomato is one of the flavors which you can use with almost any dish for its intense and acidic nature.I love the combination of tomatoes and Garlic as the acidity of the tomatoes blends wonderfully with the strong aroma of Garlic and also as this recipe comes in quickly with a good amount of flavor well combined.Being an Indian,Chutneys are a part of our daily meals..From chutneys made with coconut to those made with tamarinds and the seasonal fruits and vegetables ,they are all just awesomely delicious.

Ingredients:

• 2 large Tomatoes
• 6 to 7 cloves Garlic
• 1/4 cup water
• 1 tsp Chilli Powder
• 1 tsp Oil
• 1/2 tsp Mustard seeds 
• 4 to 5 curry leaves
• A pinch of Asafoetida
• Salt to taste

Method:

Blend tomatoes,garlic along with red chilli powder and salt. 

In a pan heat oil and temper the mustard seeds . Add the curry leaves and asafoetida into the oil .Once it splutters add the blended tomato puree .

Cook for about 3 to 4 minutes adding 1/4 cup water. Let it simmer for another 3 minutes. Add salt. Remove from flame and serve hot with some Idlis or Dosa's. 

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About Tea Revolution

Tea Revolution is all about sharing your passion for tea and inspiring all the Tea Lovers to reconnect,share and relish their delicious Tea moments providing information resource for enthusiasts of Tea and providing insights everyone how wonderful each "tea sipping moments" are.Tea-drinking crosses all boundaries of race, culture and levels of society .From brewing your own cuppa to savouring it the journey travelled gives you a calming and a relaxed atmosphere.

It is also about getting to know the insights of tea from around the world..From Masala Chai in India, Panty Hose Milk Tea in China to The British Tea in England.Its all about getting to know "The Tea Clan" .So come on join in and tell all what your favorite #myteamoments are.Is it for sheer meditation or is it for the awesomely lustful smell when you add those tea leaves to the boiling water or is it those simple moments to cheer up your mood or the little big pleasure you get over a heart-warming cup of tea with your family or the romantic delights of sipping tea just for those lovely silence for a moment.

A perfect place to have a tea party no matter what the occasion is.At the end of the day enjoying a delicious cuppa with your loved ones is always a good moment.So come and savour your perfect cuppa moment at #myteamoments and  #theteaclan .And everyone's got a tea that is just their types.

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Eggless Coconut Mango Icecream

Eggless Coconut Mango Ice Cream.. Fancy eh !Snack on frozen treats, that’s what.. These are a whole lotta fruity,sweet ,yummy and super awesome! The lime really brings out the “essence” and the flavors are so good and so delicious on a hot day.My absolute favorite is the Coconut,If there’s one dessert I love to the core, it’s ice cream.I always forget that I love it, but when my taste buds are reunited with it, I instantly remember how much I love it. There’s something so unbeatable about that tangy sweetness and the lush fluffiness this ice cream. 

Ingredients:

• 2 Cups ripe mango slices
• 1 tsp Lemon Juice
• 1 1/2 fresh cream
• 1 cup thick coconut milk
• 1/2 cup condensed milk

Method:

Purée the mango slices in a food processor or blender, then stir in the lime or lemon juice.In a separate bowl,whisk the cream until softly peaking, then whisk in the coconut cream. 

Fold in the mango purée,condensed milk and pour the mixture into a shallow freezer-proof container.Place the container in the freezer for 2-3 hrs until the mixture is partially frozen.

Mash with a fork until smooth, then return to the freezer and leave for 4-5 hrs or overnight until completely frozen.

Serve with fresh Mango Pieces or honey tossed Coconut.

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Srilankan Kottu Roti

Kottu roti is one of the street foods of Srilanka. Ther are quite a number of versions to make this one.The authentic way of making Kottu is to pulverize the ingredients with two blunt metal cleavers on an iron tray over a hot gas burner. The action and racket it creates may be the origin of the word "Kottu". The racket may also be a way of announcing Kottu Roti to potential customers. Most places go as far as the person who orders can request the song he wants the Kottu maker to play. But generally the taste is the smae if you mix the ingredients in a pan less the racket.It was most likely was invented by someone who had a little leftover godamba roti (A very thin bread) and some left over curry. It takes some time to prepare, but the ultimate product is worth the while.

Ingredients

• 5 Godhamba Rotis or any other parantha or rotis.
• 250 gram chicken breasts (pre-cooked and shredded),
• 1/2 cup carrots,
• 1/4 cup cabbage, 
• 2 sliced big onions,
• 3 green chillies sliced thin, 
• 1 large tomato,
• 2 Eggs,
• 1 teaspoon Pepper,
• 1 tea spoon Chilli Powder, 
• 1 tablespoon Ginger Garlic Paste,
• 1 tsp Cummin Seeds, 
• 1 Tsp Mustard Seeds
• 1 tablespoon Soya Sauce,
• Salt to taste,
• Oil for Frying

Method

Cut the godhamba roti into small pieces with a knife or food scissor. Slice the carrots,cabbage into thin strips and set aside. In a deep frying pan add the oil and when hot add the mustard seeds. 

Thereafter, add the cumin seeds, garlic paste, crushed pepper, crushed chillies, green chillies, onions, carrots, leeks, cabbage, curry leaves and salt, along with the soya sauce and tomatoes and fry well.Remove from pan and set aside.

In the same pan add oil and whisked eggs, salt to taste and scramble. Mix in the fried vegetables, add the pieces of godhamba roti and sauté for a while. Spoon in the chicken curry and pieces of chicken and fry for another 5 minutes until the sogginess in the entire dish goes away. Mix and serve hot.

Vegetarians can replace the chicken and eggs with pre cooked Soya Chunks cut into small pieces.

Godamba Roti

Ingredients

• 600g of All Purpose Flour
• 3 tsp Sugar 
• 2 tsp Salt (or to taste)
• Water to knead the dough
• 2 tbsp Vegetable oil

Method

Mix flour, sugar and salt.Add water and kneed for about 10-15 mins (The mixture should be very elastic and much wetter than a normal bread dough)

Create 3cm diameter balls of dough .Put about ½ cm of oil into a flat dish (a Pirex dish of a height more than 3cm would do) Apply oil around the balls or dough and place inside the dish

Cover with Clingfilm and leave in a warm place for 1-2hrs.Oil a flat surface and flatten the balls of dough till they are nearly transparent Heat a frying pan and place the flattened Roti in it

Flatten another ball of dough and place it on top of the previous Roti in the pan, then flip them both over so that the second Roti is now underneath (The Roti is cooked when they start to have a few brown patches)
Repeat this flattening, placing on to and flipping process till you finish all the Roti

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Dal Palak / Lentil Spinach Curry

This is a very traditional Indian Dish which I grew up eating.Its really an easy , healthy blend of Spinach,Lentils and Spices.The whole process is over in less than half an hour then you’re well on your way to bliss.There are lots of different recipe variations here is exactly how my mom used to make it for me - very very simple:Spinach,lentils and a few spices and the flavors go really well together. It is a great salute to Spinach.It can be served with steamed rice, flat breads ,Indian Pav or any other breads for that matter,tortillas etc.Indeed a comfort food staple for every one.

Tip: Baby Spinach leaves makes the dish subtle and indeed gives a great flavor and texture than the regular Spinach.

 

Ingredients:

• 250 gm or 1 cup (tightly packed)Spinach leaves 
• 1/2 cup Green Gram/Mung Dhal/Moong Dhal
• 1 Large Tomato
• 5 to 6 finely chopped Shallots
• 1 Green Chilli or 1 tsp Chilli Powder
• A pinch of Asafoetida
• 1 tsp Ginger( finely chopped)
• 1 tsp Garlic (finely chopped)
• 1/2 tsp Cumin seeds 
• 1/4 tsp Turmeric powder
• Salt (according to the taste)
• 2 Tbsp Oil

Method:

Wash the spinach leaves, strain the water. Now chop the leaves finely.

In a pressure cooker heat oil ,temper cumin seeds and Asafoetida.Now add the finely chopped shallots.Cook for about 2 to 3 minutes .Then add the ginger, garlic and wait for about a minute.

Finely chop the tomatoes and add to the oil. Now add the rest of the spices and stir well. Let it all cook for a minute or two.Add the moong dal and spinach into the mixture and roast for 2-3 minutes.

Pour 2 small glasses of water and close the lid. Pressure cook for upto 2 whistles. Turn off the flame.Let it stand until the pressure is all released. Serve hot.

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Sweet and Sour Noodles

This easy recipe takes only minutes to make and it a tasty & refreshing dinner. This noodles is my childhood in a bowl.I've been enjoying the flexibility and lovely sweet/salty flavors of this noodles for many years now and depending on my mood I add seasonal veggies ,eggs or any type of left over meat. But as it is a quick fix I prefer it plain.This recipe has been passed on from friend and I have made my adjustments - I expect you will too!

Ingredients:

• 150 gms Noodles(I prefer Hakka Noodles)
• 5 tbsp boiling  Water(or can be adjusted according to the density of the sauce)
• 2 tbsp Oil
• 1 Chicken stock cube(optional)
• 2 tablespoons light brown sugar or granulated sugar or Honey
• 1/2 tablespoons vinegar or white wine vinegar 
• 3 teaspoons tomato puree 
• 2 tsp onion paste
• 1/2 tsp finely chopped Garlic
• 1/2 tbsp light Soy

Method:

Boil the noodles as per the instruction or Put on a small saucepan half filled with water onto the hob and bring to the boil. Once boiling, put off the heat and add the noodles. Let the noodles cook for 3-5 minutes run under cold water to avoid the noodles getting sticky and  then drain in a sieve.Set aside 

Heat Oil in a wok and add the Onion paste ,cook well for about 3 minutes . Add Garlic and cook for about a minute.

Then combine the sugar, vinegar, stock cube, boiling water, tomato puree,soy to the onion Garlic mixture.Stir well to mix. Stir constantly until the sauce thickens and clears. Continue to cook for 5 minutes. 

Now add the noodles to the sauce and mix well so the sauce coats entirely. cook for about a minute. Serve hot. 

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Easy King Rolls

Want to bake your own dinner roll but think it's too difficult?..Well here is one.Sweet or Savory ..this is one of the most easiest,basic and fool proof dinner rolls recipe ,I have ever come across. This is not difficult to make and with the correct amount of ingredients the concept works.Once out from the oven it gives you a soul-satisfying smell.These are light and fluffy and you don even need a mixer. Just a little know-how to make the shape you want.

Ingredients:

• 3 1/3 cup flour
• 1 cup of warm water 
• 1/4 cup sugar
• 1/3 cup oil
• 2 tablespoons yeast
• 1 teaspoon salt
• 1 egg, beaten

Method:

In a large bowl, mix together warm water, sugar, oil and yeast. Let stand for 15 minutes until yeast mixture is bubbly. Stir in salt and beaten egg to yeast mixture.

Gradually add flour. Dough will be kind of sticky, but add enough flour until it's manageable. Let dough rest in the bowl for 10 minutes. I cover mine with a towel. This allows the dough to rise more.

 Spray hands with non-stick cooking spray (such as Pam) and form dough into balls. Place balls so they don't touch on cookie sheet. Let rise for 20 more minutes.Bake in 375 degree oven for 10 minutes.

 Mix 2-3 tablespoons of melted butter with honey (to taste) and brush the top of hot rolls with the honey butter.

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Raw Banana Stir Fry

I would consider this a portable,guilt free and high energy snack which I absolutely adore.This is a stir fry prepared with raw bananas and a very popular dish in South India. Pairs well with almost any Indian meal combos and any type of rice from steamed rice to flavoured rice. A simple ,hassle free,comforting and one of the quickest side dishes that could be made in no amount of time. All you've gotta have is a few spices in store and you are all set to go..

Ingredients:

• 2 Raw Banana
• 11/2 tsp Chilli Powder(can be substituted with paprika)
• 1 tbsp Plain Yoghurt
• 1 Tbsp Ginger Garlic Paste
• 1 tsp Cumin Powder
• 1 tsp Coriander Powder
• Salt to taste
• 1/2 tsp Turmeric Powder
• 1 tbsp Rice flour
• 1/2 tbsp Lemon Juice
• 1/2 tsp Pepper 
• 3 tbsp Oil
• A pinch of Asafoetida

Method:

Mix all the dry ingredients along with Yoghurt and Lemon Juice to a fine paste and set aside.

Peel the bananas and chop them in to medium thick slices.Now marinate the banana in the above mentioned spice mix and allow it to marinate for about an hour .

Heat oil in a wok add the marinated banana and fry them on medium flame until crispy golden brown.

Serve hot. 

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Mango-Coconut Summer Fun

This is one of my favorite midnight  craving desserts and especially with the season of Mangoes at its peak this delicately flavorsome goodness is a constant fixture most of the days. Simple to make and one of the few recipes where u can add anything you want , yet it tastes delicious and never goes wrong.This recipe is more like a mousse.It works even perfect as a dip or as a spread with breads and tortillas .

Preparation Time : 20 Mins

Serves :2

Ingredients:

• 2 Ripe Mangoes or 1 cup Mango Puree
• 2 Tbsp Thick Coconut Milk
• 2 Tbsp Cashews (Soaked for about 3 to 4 Hours)
• 1/2 Cup Whipped Cream. 
• 1 Tbsp Condensed Milk or according to your sweetness can be increased.
• Almond flakes for Garnishing.

Method:

In a blender puree the mangoes and the cashews finely .Then mix in the coconut milk and the condensed milk. 

Finally add the whipped cream and mix thoroughly and set it in the fridge for about 3 hours. Garnish with Almond Flakes or dessicated coconut.

Serve chilled with freshly chopped fruits. 

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