Tomato Gotsu /Thakkali Gotsu

With lots of homegrown tomatoes,its  natural to make dishes with tomatoes.So made this simple yet finger licking tomato gotsu.

Tomato gotsu aka thakkali gotsu is a perfect accompaniment for fluffy idlys and it can be made in no time.

This gotsu is an instant version and doesn't need any prior preparation.In the original recipe the tomato is chopped and used.But I pureed it and used as my kid's don't like the tomato skin.

                                                             

                                                            

                                     Tomato Gotsu /Thakkali Gotsu

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   Basic Information

   Preparation time ~ 10 minutes
   Cooking time ~ 15 minutes

   Serves ~ 2-3

  Ingredients

Ingredient	Quantity
Onion(finely chopped)	1(medium size)
Tomato(pureed)	4-5(medium size)
Green chilly/pacha milagai	5-6(slit lengthy)
Ginger&garlic paste	1 tsp (optional)
Turmeric powder/manjal podi	1/4 tsp
Red chilly powder/milagai podi	1/4 tsp
Gram flour/kadalamaavu	2 tsp
Curry leaves	few leaves
Coriander leaves(finely chopped)	as needed
Salt	1 tsp
Oil	2 tsp

 For the tempering

Ingredient	Quantity
Mustard seeds/kadugu	1/2 tsp
Fennel seeds/sombu	1/2 tsp
Cloves/lavangam	2
Cinnamon/pattai	1/2 inch piece

  
   

   Method 

• Puree the tomatoes and keep it aside.Mix the gram flour with 1/4 cup of water and set it aside.
• Heat a pan with oil and do the tempering,add in the chopped onion,green chilly and curry leaves.Saute it till transparent.Now if you are using ginger&garlic paste add in and saute it for a minute.

• Add in the pureed tomatoes and saute it for a minute.Now add 1.5 cups of water, red chilly powder,turmeric powder and salt.Let it boil until the raw smell disappears.At this stage add in the gram flour mixture.

• Mix it well and let it boil for couple of minutes and stir in between as it tends to settle in the bottom.Put off the flame and sprinkle the chopped coriander leaves.

•  Serve it  with idly or dosa.

• The amount red chilly powder  and green chillies given here is for a medium version.
• Instead of ginger&garlic paste,finely chopped ginger and garlic can be used.
• After adding the gram flour mixture the gotsu tends to thicken,so adjust the consistency accordingly.

Enjoy.............................

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Guntur Chicken Fry

Guntur Chicken fry,a spicy fry with freshly ground masala paste.Its a great party starter or an accompaniment for rice.As this fry is a dry version,it can be rolled in a roti and have it as a roll.

The recipe uses the basic ingredients and the freshly ground masala enhances the taste and aroma.I tried this recipe couple of times and it was a great hit among kids.

                                                                                          

                                                          

                                                           

                                                         Guntur Chicken Fry 

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   Basic Information

   Preparation time ~ 20 minutes

   Marination time~ 30 minutes
   Cooking time ~ 30 minutes

   Serves ~ 3
   Recipe Source ~ here

   

 Ingredients

 

  

Ingredient	Quantity
Chicken( with bone or boneless)	2 lbs
Onion(finely chopped)	1(medium size)
Tomato	1 medium size
Ginger&garlic paste	1 tbs
Yogurt/thayir	3 tbs
Turmeric powder	1/4 tsp
Green chilly/pachamilagai	3-4
Curry leaves/karivepillai	2 sprigs
Salt	1.5 tsp
Oil	3 tbs
Coriander leaves(finely chopped)	2 tbs

   

 To roast and powder

Coriander seeds	1 tbs
Red chilly/varamilagai	2-3 (broken)
Mustard seeds/kadugu	1/2 tsp
Fenugreek seeds/vendhayam	1/8 tsp
Black pepper/milagu	1.5 tsp
Cumin seeds/jeeragam	1/2 tsp
Cinnamon/pattai	1 inch
Cloves/lavangam	2
Coconut(grated)	2 tbs

   

 Method 

• Wash and clean the chicken and cut into bite size pieces and keep it aside.Add the yogurt and 1/2 tsp of salt to the chicken and marinate for 30 minutes minimum.

• Heat a pan on a stove top and add 1/2 tsp of oil,add in all the spices given to roast.Roast it until a nice aroma comes out.Now add in the grated coconut and few curry leaves.Fry it for a minute.Put off the flame and grind it o a fine paste with water and keep it aside.

• In a  pan,heat the oil ,once it becomes hot,add in the chopped onion and curry leaves,saute it with a pinch of  salt until translucent.Add in the ginger &garlic paste and fry it for a minute or until raw smell disappears.Add in the chopped tomato and mix it well.Cook it until mushy,

• Add in the marinated chicken and give it a mix till it changes the color. Now add in the ground paste and mix it well.Add around 1/2 cup of water.

• Cook it covered  in a medium flame till the chicken is tender and stir in between to prevent burning.Once the chicken is tender,remove the lid and in the slit green chillies and curry leaves. Let it simmer it for couple of minutes until the moisture evaporates.Keep it on a low flame for a minute and put off the flame.

• Serve it warm with rasam rice or a starter.

Enjoy..................................

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