Roundup of 'Serve It - Grilled'

When we asked our friends to grill all the way this summer, they did. Here I am with an awesome and colorful roundup of Serve It - Grilled event. We have 29 fabulous grilled entries from sandwiches and pizzas to chicken and shrimp. I have grouped Vegetarian and Non-vegetarian entries separately for ease of viewing.


Vegetarian entries
1. Jyoti from Pages sent Paneer Tikka with minty yoghurt dip

Tomato Onion Chutney

Another one authentic recipe from Tamil Nadu. Whenever I prepare this chutney, my mind starts to think about the tri-colour chutneys served at hotels here which semi symbolically represents our national flag(White coconut chutney, Red tomato chutney and Green mint chutney) to my eyes. This combination is quite famous here(across world too) and my stomach fills just by looking them with Idly or Dosa when served hot for breakfasts. All my north Indian friends never foget to ask this chutney whenever they visit our house. They like this chutney a lot. We too. :-)

There are many variations for the red chutney served and I have blogged one variation with onion here.



Basic Information:
Preparation Time: <10 minutes
Cooking Time: 15-20 minutes + 10minutes cooling time
Serves: 4-5


Ingredients:

For Chutney:



Red Onion/White onion - 1 no, chopped

Tomato - 4 nos, chopped

Urid dal - 1 tablespoon

Garlic - a small clove

Dry Red chillies - 7-8 / to taste

Salt - to taste

Oil - 1 tablespoon



For Seasoning:



Mustard seeds and Urid Dal - 1/2 teaspoon

Curry leaves - 1 string

Oil - 2 teaspoon



Method:

1) Dry roast urid dal, garlic and dry red chillies in pan till it releases nice aroma and become golden brown colour. Transfer to other plate and set aside.

2) In the same pan, add a tablespoon of oil and saute chopped onions till they are soft.

3) Add tomato and continue sauteing till all tomato pieces mashes well. Remove from stove and allow this mixture to cool.

4) Grind the ingredients to a fine paste by adding salt and little water.

5) In a seasoning pan and heat oil.

6) Put Mustard seeds and urid dal and wait mustard seeds to splutter.

7) Turn off the stove and add curry leaves.

8) Transfer the seasoning to the chutney.

9) Serve with Dosa/Idly.

Oats and Besan Kheer/Payasam for Blog Hop Wednesday

 Blog Hop Wednesday, New Event Kick-Started by Radhika of Tickling Palates.A Group of 40 Bloggers (could be even more) are paired together every week to try out recipes from their partner's blog!!!! I m sure, we will get to know more blogger's and get introduced to different recipes and much more than that!!!! A Big applause to Radhika, for taking so much pain (read interest) and Planning!!!! 

This week, i m paired with Nupur Mehra of UK Rasoi, a Budding Blogger from London!!! I tried her Oats and Besan Kheer!!!  A healthy recipe, will be liked by kids too!! 

I have tweaked the recipe a bit for my convenience/liking, So, Please follow the link above for the Original Recipe

Ingredients

500ml Milk

1/2 Cup Oats

1/4 Cup Besan

1/4 Cup Almonds, Chopped

1/2 Cup Sugar

Ghee for roasting the ingredients

Cardamom Crushed for flavor

Method

• Boil Milk and let it Cool for some time. Heat a pan with little ghee, Roast the Almonds. 


• Then add oats to the same pan and roast for a minute or two. Spread it on a plate, let it cool.


• In the same pan, add a tsp of Ghee and roast the gram flour/besan, till a nice aroma arises. Spread it on a plate, and let it cool. 


• Keep some Roasted almonds for  garnishing, take the rest in a mixer and powder it along with the roasted oats.


• Take half the milk in a heavy-bottom pan and heat it in a low flame. Add the Oats-Almond Powder to the milk and Keep Stirring, so that it doesn't get burnt @ the bottom. The Milk should not be boiling while adding the powder, or else lumps will form!!! Let it cook in a slow flame for 5-10 minutes. The Mixture will begin to thicken. Switch off the flame.

•  Take the rest of the Milk , Mix it well with Besan/Gram Flour. Cook the Besan Milk on a slow flame.


• Add the Oats-Milk to this Besan Milk. Add Sugar and Stir well. Let it cook in a simmer flame for another 8-10 minutes. Add Crushed Cardamom and Put off the flame. Garnish with roasted almonds.


• Serve Warm. 

This Kheer can be had as a breakfast porridge or as a light dessert too!!! We had it as a Dessert after Lunch!!! This Kheer can be served Chill, But my people, preferred it Warm!!!!

Notes

1. Take care, while roasting the ingredients, a slight distraction can burn them!!!


2. While Mixing besan with milk,though nupur has told it can be added straight after roasting the besan to the same pan, i had a small doubt of lumps, so i preferred to cool the besan and then mix it with milk, then take to the flame again. 


3. I would recommend using boiled milk, coz  i have had some bad experience using fresh milk curdling, when used directly to make kheer. At the end, this is my personal experience. 

Check out what other bloggers are cooking for this Blog Hop Wednesday!!!