Peanut Tomato Chutney Recipe | Flavour Diary | Idli Dosa Chutney recipe

Chutney is very common in south Indian household and mainly served at breakfast time. South Indians makes many varieties and variations in chutneys. For today its Peanut Tomato Chutney recipe. 
Peanut Tomato Chutney is easy to make recipe with commonly used ingredients at home. This chutney tastes great  with or without tadka to it. 

click on the link below for video 🔽

You may also like this chutneys

Dry Garlic Chutney

Vellulli Karam (Garlic Spice Powder)

Green Capsicum Sesame Seed Chutney

Red Capsicum Chutney

3 Leaf Chutney Pacchadi 
Coconut Chutney
Peanut Coconut Chutney(no tadka)

Level: Easy

Serves: 2-3

1 teaspoon(tsp): 5 ml

1 tablespoon(TBSP): 15ml

1 cup: 250ml

Ingredients

Oil: 1 tablespoon
Peanuts: 1/2 cup
Tomatoes: 2 medium
Tamarind: 1 inch

Green Chillies: 2 

Salt to taste

Water: 1/4 cup as desired consistency

Mint: 5 -8 leaves (optional)

Tadka:
Oil,
Mustard Seeds: 1/4 tsp
Cumin Seeds: 1/2 tsp
Bengal Gram: 1/2 tsp
Dry chilli: 1
Curry Leaves

Directions

In a pan add Peanuts, Oil and fry until the peanuts crack and change its colour.
Add Green Chillies, Tamarind, tomatoes and fry until tomatoes turn mushy.
Add mint(optional) and  cook for 30secs more and keep aside to cool down completly.
Transfer mixture to the blender and add desired water,salt to taste and blend it to smooth paste.

Tadka:

In a small pan add 2 TBSP of oil. Once oil is hot add mustard seeds, when seeds starts to crack, add Cumin seeds, chana dal, curry leaves, Dry red chilli. Fry until chana dal change colour and pour it on chutney and mix well.

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Hyderabadi Dum ka Chicken Kheema | chapati curry | Indian Cuisine | Flavour Diary

Hi friends, today's recipe is hyderabadi style chicken mince curry. This curry is simple and easy to make and tastes delicious with naan, roti or any flavoured rice. 
The chicken mince is marinated and with spices and nut mixture. This curry is made on medium low flame and stirred in between and is cooked covered all the time.
Today I used chicken mince but you can also use lamb mince. If you are using lamb mince add meat tenderizer so that it will cook fast. 
This curry is simply mouthwatering and if you are meat lover then this is a must try.

click on the link below for video 🔽

You may also like other Hyderabadi Recipes like:

Chicken Haleem/Harees

Khubani Ka Meetha

Dahi Vada

Bagara Baingan
Mutton Tahari
Shahjahani Meetha(Tamatar Ka Halwa)
Kesar Badam ka Harira
Chaney Ki Dal
Irani Samosa
Dum Ka Red Chicken
Hyderabadi Chicken kachi Akhni Dum Biryani 
Parda Prawn Dum Biryani
Hyderabadi Egg Masala Curry

Level: Easy

Serves: 3-5

1 teaspoon(tsp): 5 ml

1 tablespoon(TBSP): 15ml

1 cup: 250ml

Ingredients

Oil: 3TBSP
Coriander: 1/4cup
Green Chillies: 2 cut

Marination:

Fried Onions: 1/2 cup

Thick Yogurt: 1/3 cup

Chicken Mince: 350gm

Ginger Garlic Paste: 1 TBSP

Red Chilli Powder: 1 tsp

Turmeric: 1/4 tsp

Salt: to taste

Spice Powder:

Almonds:12

Desiccated Coconut:1 TBSP

Cinnamon:1 inch

Black Pepper:1 tsp

Clove: 4-5

Shahi Jeera: 1/2 tsp

Kebab Cheeni: 4-5

Cardamom: 2

Directions

Spice Powder:
Add all the ingredients under spice powder into the blender and blender to powder and keep aside.
Marinate:
Add all other ingredients under margination to the chicken and marinate for minimum 1/2hr. 

In a pan add oil and marinated chicken. Cook on medium flame, once water releases add friend onions and then add 1/2 cup water, mix well. Close the lid and on medium low flame cook for 30 mins, stir in between. Oil Separates.
Add green chillies, coriander chopped and cook for 5 more minutes on low flame.

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Hyderabadi Egg Masala Curry

                                     

Dry fruit Puff Pastry

                                     

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Raw Mango Rice | Mamidikaya Pulihora recipe | Lunch box recipe | Flavour Diary

Hi friends, today's recipe is simple and easy lunch box rice recipe.  This rice recipe is tangy and mouthwatering and easy to make.This recipe uses Raw Mango also called as mamidikaya in telugu and kairy or kaccha aam in hindi.

The ingredients used in this are easily available and Raw mango is peeled, grated and the seed is discarded. Rice is cooked and cooled and then used or simply use left over rice. 

This rice can be eaten as is or paired up with dry potato curry. 

click on the link below for video 🔽

You may also like other rice recipes like:
Dry Fruit Fried Rice

Jeera Rice
Ginger Lime Rice

Mutton Tahari
Chicken Fried Rice
Hyderabadi Chicken Dum Biryani
Parda Prawn Dum Biryani
Prawn Veg Pulao
Coconut Fried Rice
Aloo Chutney Pulao
Cabagge Rice

Level: Easy

Serves: 2-3

1 teaspoon(tsp): 5 ml

1 tablespoon(TBSP): 15ml

1 cup: 250ml

Ingredients

Oil: 3TBSP

Mustard Seeds: 1/2tsp

Cumin seeds: 1/2 tsp

Peanuts:2 TBSP

Urad Dal:1 tsp

Ginger: 1 TBSP

Curry leaves: 1 spring

Green Chillies: 2-3 cut

Dry Red chillies: 1 cut

Raw Mango: 1 cup grated

Turmeric: 1/2 tsp

Salt: to taste

Cooked Rice: 2 cup

Directions

In a pan add Oil and once oil is hot add Mustard Seeds.
Once seeds pop add Cumin seeds, Peanuts, Urad Dal, Ginger, Curry leaves, Green Chillies, Dry Red chillies and fry for 30secs.
Add grated raw mango, turmeric, salt and fry until oil separates.
Add cooked cooled rice, mix well and cook for 2-3 mins.Enjoy as is or pair it with dry potato curry.

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