Welcome aboard!
Indian cuisine is a riot of colours, flavours, and spices. Every state has its own unique culture- ingrained taste bud. And, to many of us staying within familiar tastes is a sacrosanct act. Of course an occasional trip to a speciality restaurant that serves another fare is ok. But, as a matter of routine ...at home...NO!
One of the benefits of being born to parents who dared an interstate marriage (am talking about India of the 70's) was being able to widen a regional taste bud to accept, experiment and, relish eclectic cuisines :-)
I love food! Be it traditional or fusion, cooking is all about turning out fare that is tasty and healthy.I welcome all lovers of good food to come on aboard and share your kitchen adventures.
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Happy cooking!
Dershana
Here is a quick, tangy dip with enough verve and vigour to pep up even a dull meal. I served it as side to the Tamil Nadu tiffin speciality, 'paniyaram'. Now, a paniyaram requires an aappa kal (aebleskiver/unniyappa chatti) so in case you don't possess one, just serve this chutney with dosas, plain appams, or idlis. Just as yum!
Ripe, firm tomatoes - 2 (medium sized. Skip the hybrid, seedless varieties)
Garlic cloves - 2
Dry red chillies - 2
Sea salt - to taste
Virgin coconut oil - 1 teaspoon
Deseed and cube the tomatoes. Put everything except the oil into the chutney jar of your mixie and blend till almost smooth. Pour it into a thick bottomed vessel and simmer till the raw garlic smell goes away. Drizzle on the virgin coconut oil and voila! you've a winner on your menu.
5 comments:
yummy and tangy tomato chutney dip.
Give me that plate Dersh, cant resist to this flavourful chutney.
Yummy chutney
Event: Dish name starts with Q till Feb 28th
Delicious chutney
While you are talking about the tomato dip...I am looking at the appams / paniyaram there...good job, dear.
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