Now a days all the food items are available in markets which makes the ladies and even bachelors more easy to have their lunch and break fast.
Why can’t you make those ready to use and ready to mix food products by yourself without any preservative and with good oil,water and ofcourse as for your own taste?
Just make some of the easiest receipes that follows and use as per your taste.
If these thokku’s are ready and kept in fridge,
Just have with wheat bread as a sandwitch,
Have with idly ,dosa-we have idly batter always in fridge,when we came tired from out , just make idly or dosa and your readymade chutney(thokku) is ready for you in fridge.
Just add with hot rice and if you need, season it again and take out for your lunch.
Since we are keeping in fridge,you can use oil as per need and use chilly spice as per your taste.
Ginger garlic paste
Ginger-40%
Garlic-60%
Wash ginger with water and turmeric.
Wash well and dry it in a cloth.
Don’t peel skin.
Take out the outer skins but don’t peel skin deeply.
Grind ginger and garlic with hot water or vinegar to fine paste.
Store in an air-tight container.
Keep in fridge.
Note:the skin of ginger and garlic has more power to reduce gasterics and (pith am-tamil word).
Tamarind paste
Clean the tamarind.
Boil tamarind in little water.
Grind to thick pulp and store in air-tight container.
Keep in fridge.
Coriander thokku
Ingredients
Coriander leaves-1 big bunch
Dry chilly-6
Garlic-2 pods
Tamarind-lemon size
Salt
Gingelly oil-7-9 tbsp(as per limit)
Mustard seeds,urad dal and chana dal for seasoning
Asafoetida-a pinch
Fenugreek -1/4 tsp
Method
Soak chilly and tamarind in hot water or vinegar.
Clean and wash coriander leaves.
Grind chilly,tamarind,garlic to paste and add coriander leaves .
Grind well.
Season Mustard seeds,urad dal and chana dal and asafoetida in oil.
Add paste and sauté well.
Add salt and mix till oil comes out.
Dry roast and powder fenugreek.
Add in thokku,mix well.
Cool it.
Store in air-tight container .
Keep in fridge for the usage of more days.
Serves with idly,dosa,bread and rice too.
Onion pickles or thokku
1 tsp=5 gms
Ingredients
Small onion-1 kg
Tamarind-25 gms
Chilly powder-25 gms
Ginger (grated)-1 tsp
Garlic grated-2 tsp
Salt
Gingelly Oil
Fenugreek (roast andpowder)-5 gms
Method
Sauté the peeled onion in oil.
Cool and grind it.
In oil,season mustard seeds and curry leaves.
Add ginger and garlic ,sauté well.
Add onion paste and sauté well .
Add tamarind pulp,chilly powder,salt .
Stir well till oil comes out.
Add fenugreek powder and mix well.
Store in air-tight container .
Keep in fridge for the usage of more days.
Serves with idly,dosa,curd rice and roti too.
Ginger thokku(injhi puli)
Ingredients
Ginger-10 gms
Green chilly-5
Tamarind –lemon size
Salt
Mustard seeds,fenugreek(methi seeds)-1/2 tsp and chana dal for seasoning
Oil
Jaggery –little
Method
Season Mustard seeds,fenugreek(methi seeds)and chana dal in oil.
Add chopped chilly and ginger ,sauté well.
Add tamarind water,salt and boil till thick.
Add jaggery and mix it.
Store in air-tight container .
Keep in fridge for the usage of more days.
Serves with idly,dosa, and curd rice.
Capsicum pachadi
Ingredients
Capsicum-2
Tamarind –lemon size
Salt
Mustard seeds,fenugreek(methi seeds)-1/2 tsp and chana dal for seasoning
Oil
Jaggery –little
Method
Season Mustard seeds,fenugreek(methi seeds)and chana dal in oil.
Add chopped capsicum ,sauté well.
Add tamarind water,salt and boil till thick.
Add jaggery and mix it.
If need add 1 tsp rice flour for thickness.
Store in air-tight container .
Keep in fridge for the usage of more days.
Serves with idly,dosa, and curd rice.
Curry leaves thokku
Ingredients
Curryleaves-1 cup
Garlic-7 pods
Dry chilly-10
Salt
Asafoetida-little
Tamarind-lemonsize
Small onion-1/2cup
Tomato-1
Cloves and cinnamon-each 1 or 2
Oil
Method
Grind curryleaves,garlic.chilly,tamarind,asafoetida to a fine paste.
Tiny chop the onions and tomato.
Season cinnamon and cloves in oil.
Add onion,sauté well.
Add tomato,sauté well.
Add paste and stir well till oil comes out.
Store in air-tight container .
Keep in fridge for the usage of more days.
Serves with idly,dosa, and rice.
Tomato thokku,pickles for tiffin
They goes with idly ,dosa,chappathi very well
Type-1
Instant thokku
Ingredients
Riped tomato-5
Chilly powder-1 tsp
Salt
Oil
Mustard seeds,urad dal,curryleaves and dry chilly for seasoning
Method
Season the ingredients with oil.
Add chopped tomato,salt,mix and close .
Leave till it cooks to juicy.
Add chilly powder,turmeric powder and stir well till oil comes out.
Type-2
Ingredients
Tomato-5
Garlic flakes-4
Chilly powder-1 to 2 tsp
Fenugreek powder-1/4 tsp
Salt
Oil
Mustard seeds,urad dal,curryleaves and dry chilly for seasoning
Method
Season the ingredients with oil.
Add chopped garlic,sauté well.
Add tomato,salt,mix and close .
Leave till it cooks to juicy.
Add chilly powder,turmeric powder and stir well till oil comes out.
Add fenugreek powder and mix well.
If need add little sugar.
Type:3
Ingredients
Tomato-5
Ginger-1/2 inch
Garlic-4 pods
chilly powder-1 tsp
Salt
Tamarind-small lemon size
Vinegar-option
Oil-1/2 cup
Method
Soak tamarind in vinegar or use water
Grind ginger ,garlic and tamarind to paste.
In the heavy bottom kadai,put chopped tomatoes and little salt.
Open and cook till it becomes juicy.
Add g.g.tamarind paste and stir well.
Add chilly powder and salt.
Mix well.
Now add oil little by little and stir(as we do it for mysorepa)
Stir well till oil comes out.
Tomato masala thokku for rice
Ingredients
Tomato-5
Ginger-little
Garlic-4 pods
Drychilly-7
Cinnamon,cloves-2
Aniseeds-1/2 tsp
Oil
Salt
Mint leaves-1/4 cup
Coriander leaves-1/4 cup
Method
Grind ginger,garlic,chilly,cinnamon,cloves,aniseeds to fine paste.
Add tomato and grind coarsely.
Heat the oil,add mint leaves and coriander leaves.
Stir well.
Add the paste,salt and stir well till it cooks and oil comes out.
Mint thokku
Ingredients
Mint leaves-1 bunch
Ginger-1 inch
Garlic-7 pods
Dry chilly-10
Salt
Asafoetida-little
Tamarind-lemonsize
Small onion-1/2cup
Tomato-1
Cloves and cinnamon-each 1 or 2
Oil
Method
Grind mint,garlic.chilly,tamarind,asafoetida to a fine paste.
Tiny chop the onions and tomato.
Season cinnamon and cloves in oil.
Add onion,sauté well.
Add tomato,sauté well.
Add paste and stir well till oil comes out.
Store in air-tight container .
Keep in fridge for the usage of more days.
Serves with idly,dosa, and rice.
Mango thokku-types
1.INSTANT MANGO THOKKU
Ingredients
Raw mango-1
Chilly powder-1 tsp
Turmeric powder-1/4 tsp
Salt
Oil-1 tbsp
Mustard seeds,urad dal and curry leaves for seasoning
Method
Grate the mango and add salt ,chilly powder and turmeric powder.
Allow to soak for 20 mts.
Season the ingredients in oil.
Add soaked mango and cook in simmer for 10 mts till it rolls lightly.
Serves with variety rices,curd rice,adai,rolls with chapathi.
Can keep in fridge and heat when needed.
2. MASALA MANGO
Ingredients
Raw mango-1
Salt and turmeric powder
Oil-1 tbsp
Mustard seeds,urad dal and curry leaves for seasoning
To grind:
Ginger-small piece
Garlic-2 flakes
Cinnamon and clove-1 piece
Dry chilly-2
Method
Grate the mango and add salt and turmeric powder.
Allow to soak for 20 mts.
Season the ingredients in oil.
Add masala grinded and sauté till raw smell goes.
Add mango and cook in simmer for 10 mts till it rolls lightly.
Serves with hot plain rice,variety rices,curd rice,adai,rolls with chapathi.
Can keep in fridge and heat when in need.
Tamarind thokku
Ingredients
Tamarind-lemon size
Mustard seeds,urad dal,chana dal,peanuts,dry chilly and curry leaves for seasoning
Dry roast and powder:
Dhaniya-1/2 tsp
Fenugreek-1/2 tsp
Uraddal-1 tsp
Chana dal-1 tsp
Dry chilly-5
Salt
Oil
Garlic-4 pods
Green chilly-2 and some small onions-option
Method
Soak and squeeze the tamarind water.
Dry roast separately and powder the ingredients.
Season the ingredients with oil.
Add garlic ,mix well.
Add green chilly and chopped onions,sauté well.
Add tamarind water,turmeric powder and salt.
Allow it to boil well.
Add powder and mix till oil comes out.
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