If you want to store it for a longer time or want to carry it for travel, then keep cooking till all the excess water evaporates and the oil separates on the sides of the pan
Boil Rice in such a way that it is not mushy. You will see the oil on the sides of the pan. Tomato Rice or "Thakkali Saadam " in Tamil, tastes so good especially when eaten cold as the rice absorbs the flavours with time
Heat oilin a ladle /small pan ( I use an iron ladle) over low flame and temper with mustard seeds. Is'nt it great to start our day with Sponge Idlies , popularly known as Mallige Idlis made from freshly fermented rice and urad dal batter , dunked in creamy , spicy, tangy cilantro coconut chutney
Fry split Bengal gram, red chillies in little oil till the bengal gram colour changes slightly. Add chopped tomato, curry leaves, coriander leaves and fry for till saute
Heat oilin a medium size pan or wok and add all the ingredients given under ' for tempering'. I had shared with you all that I had made a Spicy InstantTomatoChutney - Thakkali Kuzhambu as a side dish for Godumai Dosai
Once the shallot mixture cooks, add the ground tomatoes to it and let it come to a boil. If the salt is added in the beginning, the chutney will splatter a lot when boiling
Today, I am going to share TomatoPickle/Chutney recipe taught by me by my mom. )Today I am using a star ingredientTomato, which we most commonly use as a veggie, but is actually a fruit
Mharo Rajasthan's Recipes - Rajasthan A State in Western India
I remember having many mutton chukka recipes in different South Indian restaurants that are adored with so much oil and spices that at the end of it although the recipe was amazing you end up having a difficult time digesting the whole thing
the choice is quite phenomenally endless from nasty McDonalds through to very posh sushi and every Jamie Oliver restaurant in between and its sometimes this massive selection that cripples you intoindecision
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