tomato rasam

Tomato rasam is a poplular south Indian cuisine. It is also known as tomato charu and cooked daily as a part of meal in all over South India. Rasam goes great with the dal and rice. Its wonderful sour and spicy taste is liked by everyone. Try our tomato rasam ...

you need

********

1.tomatoes -3nos

2.tamarind pulp -2tbsp

3.sambar powder -1tsp

4.corriender powder -1/2tsp

5.redchilly powder-1/4tsp

6.astofodiea -1/2tsp

7.salt -to taste

8.tur dal cooked -1/2 cup

for seasoning

************

1 tsp oil or ghee

¼ tsp Mustard

¼ tsp Jeera

2 or3 red chillies

1/4 tsp tumeric powder

1 spring curry leaves

Method:

********

in a vessel pour water, salt, all the dry powder, hing, sugar and tomatoes and tamarind pulp and boil for 5-10 minutes. Add cooked dal and about 1 cups more of water, and bring to boil and remove from fire. Heat oil. Add mustard seed jeera red chillies and curry leaves and fry for a minute and then add the astofodiea and haldi powder and pour rasam. Add chopped coriander leaves.take a boil and serve hot ....

************************************************************************************

for lime rasam;

Instead to tamarind water, use plain water and prepare just like tomato rasam. After removing from fire, add juice of one lime.

*************************************************************************************

for garlic rasam

Remove skin from garlic, about 10 to pods. Add to tamarind water. When cooked, add cooked dal and prepare the usual way.need not add tomatoes..

*************************************************************************************

raw mango ukkeri(ambya ukkeri)

you may be wondering,what is this raw mango ukkeri means....
ambya ukkeri is a dish which all the konkani people likes...it is very simple.but very addictive.....

you need
*********
*you need baja pito for this.
bajja pito(red chillies -5nos
corriender seeds -2tbsp
urad dal -1 1/2tbsp)
dry roast these items separately and powder it corsly...

raw mango(cut into pieces) -3nos
red chilly powder -2tsp
salt -to taste
for seasoning
***********
coconut oil 2tbsp
mustard 1tsp
uraddal 2tsp
fenugreek seeds 1tsp
hing powder 1 or 2 tsp

method
********
cut the mango pieces into i"size pieces.heat a kadai.add oil .when it is heated add the mustard seeds ,urad dal,fenugreek seeds and when it is done add the mango pieces and fry if you need water just sprinkle little. and cook it is a simmer fire.when the mango pieces are done add the baja pito and salt and red chilly powder. sprinkle little coconut oil and hing powder.fry for a minute .and switch off the fire. this will be nice with rice and paje(kanji)
*************************************************************************************

sambar

Sambar is an important south Indian cuisine. Sambar is often accompanied with idli and dosa or with steamed rice. There are varieties of Shambhar popular in South India. Sambhar is easy to cook and its combination of lot of vegetables with pulses makes it nutritious enough. Sambar 's special exciting spicy aroma which make it more special

The sambar, like the avial, is packed with taste and goodness; and it uses a lot of vegetables. The basic difference is that the sambar is a dal-based curry for pouring into the rice while the avial is a coconut-based side dish.

ingredients

**********
1 cup toor dal
½ tsp chilli powder
1small onion, chopped
½ tsp coriander powder
1 tomato, chopped in big pieces
1 ½ -2 tsp sambar powder
4-5 drumsticks
A pinch of turmeric
½ tsp tamarind paste
Salt to taste.

Following are needed to season the sambar:

2 Tbsp oil
2-3 red chillies
1 tsp mustard seeds
3-4 curry leaves

1/2tsp jeera

1/4tsp fenugreek seeds

A pinch of asafoetida/hing

Following procedure is followed for making sambar

cook Dal.it should be cooked nicely.extract tamarind pulp.

cook the vegetables,with salt and water. when it half done,add the tamarind pulp,sambar powder,coriander powder,chilli powder,and haldi powder.boil till the raw smell of masala goes off.add the cooked dal.and boil. add enough water,salt and little of jaggary.boil for another one minute .season it with mustard seeds,jeera, fenugreek seeds, red chillies, currypatha, and hing.

serve hot with idles.......

**************************************************************************************

chicken marinate

ingredients
**********
chicken -1/2 kg
haldi powder -1tsp
chilli powder -2tbsp
ginger garlic paste -2tbsp
green chilli paste -1/2tsp
curry patha -1spring
water -2 cups
salt -to taste
cardamom powder -1tsp


method
*******

• clean the chicken pieces.cut it into small pieces.

• marinate the chicken with haldi powder,chilli powder,ginger garlic paste, green chilli paste,(optional),salt for more than 1 hour.
• heat a kadai.put 2tbsp of coconut oil.add mustard,when it start spluttering,add the marinated chicken and stir for 5 minutes.
• chicken will leave the water.add 2cups of water and enough salt and curry leaves and boil well.
• now cover it with a lid and cook it for 1 hour in simmer fire.
• after that keep the flame in high mode and allow the water to evaporate.

• sprinkle the cardamom powder and serve hot.

***********************************************************************************

chicken ularthiyathu

this is the favorite dish i liked most in chicken .try this and tell me how it is......
ingredients
***********
chicken -1/2 kg
corriender powder -2tbsp
chilly powder -2tbsp
salt -to taste
haldi -1/2tsp

• cut the chicken into small pieces and wash thoroughly.marinate the chicken with all the above ingredients at least for 2 hours.

preparation
**********
coconut oil -3tbsp

• divide the chicken pieces into 2 portions. fry half of the marinated chicken pieces in the hot oil for five minutes. repeat the same with another half portion of chicken.keep it aside.

• keep the excess oil for tempering.

for tempering
************
ginger piece -1'' Julian's
garlic crushed -10
onions sliced -3-4
green chillies -4 slitted
curry patha -1spring
Gram masala -1tsp
coriander powder - 1tsp
chilli powder -1tsp(optional)
haldi -1tsp
salt -to taste

method
*******
heat the kadai. in the hot oil add the crushed garlic, ginger , green chillies, and stir for a while, add the sliced onions and fry till it become light brown.add the coriander powder, chilly powder, haldi,and salt and saute it for another 5 minutes. add the fried chicken pieces and stir well. cook it in a simmer fire for 20 to 30 minutes. it will start separating the oil .sprinkle the gram masala and little more curry patha and serve hooooot with rice.....




*************************************************************************************

mooli paratha and kasoori methi dal

Mooli is a form of giant radish which is also known as diakon .Mooli can get quite large, and it is snow white in color, with a flavor much milder than that of other radishes.

with this we can make mouth watering mooli paratha.paratha is a flatten Indian bread. you can stuff it with paneer, cauliflower, potatoes, mooli,and non veg like chicken and egg.

ingredients
********

atta -21/2 cups
salt -to taste
ghee -1tbsp
grated mooli -1cup
chopped ginger and chopped green chillies -1tbsp each


METHOD
********
sift the flour and add a little salt and ghee.rub all the ingredients with the hand to mix them thoroughly.the mooli will leave water and if you need water pour little at a time and knead to a
soft dough.( not very soft.)take a small portions of dough ,roll them out into thick chapatis.

put one paratha at a time on a heavy hot tawa (griddle),cook one side and turn over. add a little ghee from the sides till it gets a nice brown colour.
cook on a medium flame and when ready it should be crisp
similarly ,make more paratha....
*************************************************************************************


KASOORI METHI DAL
**************************
INGREDIENTS
***************

Moog Dal 1/2 cup
masoor dal 1/2 cup
dry fenugreek leaves 2tbsp
ginger 1/2tbsp grated
red chilly 1
oil 1tsp
salt to taste
turmeric powder 1/2 tsp

for tempering
************
3-4 tbsp oil
asafoetida one pinch
fenugreek seeds 1/4 tsp
1/2 tsp each of garam masala, dhania powder, 1/2 tsp red chilli powder

METHOD
*********
clean and wash both the dals together, add kasoori methi, ginger, oil, red chilli, salt, and haldi to dal.
preassure cook dals with 3 1/2 cups of water to give one whistle.
heat oil in a small pan. add methi dana ,fry it on a low flame till it turns golden brown. add red chilli powder dahnia powder, garam masala and hing stir for a minute and pour it over the cooked dal . stir well and serve with chappatis and parathas.....;....

cauliflower tikka

cauliflower is not only for "Gobi Manchurian".it has many uses and is rich in vitamin C,folate and phytiochemicals which is very good for health.it is also rich in cancer fighting bioflavanoids .it is an idle food for weight watchers because it is filling,high in fiber,and low in calories.

cauliflower is usually eaten cooked but some times eaten pickled and raw.Baking,steaming, boiling in minimum water are the best ways of cooking,to retain its flavor and reduce nutrient loss.

cauliflower tikka
***************
cauliflower -2cups(clean and cut into 1 1/2 "pieces)
capsicum -1medium cut into cubes
tomato -1 medium
onions -2 medium cut into Julian
hung curd -1cup(put the curd in the muslin cloth and keep hanging for 1/2 an hour to drain the excess water)

ginger garlic paste -2tbsp
red chilly powder -2tsp
salt to taste
garam masala -1/2 tsp
jeera powder -2tsp
oil -4tbsp
lime juice -2tbsp

METHOD
**********
mix the curd with ginger garlic paste, jeera powder, salt, lime juice, garam masala, 2tbsp oil and red chili powder. apply half of the paste to cauliflower pieces and marinate for 2 hours.

grill the cauliflower in a in a hot oven till the cauliflower gets light brown .heat 2tbsp oil in a pan,add the sliced onions, and capsicum.stir well,till the onions gets light brown. add the remaining paste into it and mix well. add tomato strips and stir lightly.add the cauliflower pieces to it and stir nicely. serve hot with rice or chappati......

kappa and meen curry

tapioca is known as poor man's vegetable.most of the kerala people like the combination of kappa and meen curry.the other day my mom in low bought kappa from the vegetable market.though she is a vegetarian, that day i made "kappa vevichthu" and "ulli chamanthi" especially for her ,and meen curry for my hubby and dudu.


kappa vevichathu
****************

Method
*******
Peel and dice the tapioca.
Wash well in cold water and soak it in cold water for few minutes.
Add a little salt and half measure of the turmeric powder to the tapioca with enough water and cook until soft (do not cover and cook) or pressure cook it .

MEEN CURRY

*************

fish -1/2 kg

1/2coconut -grated
red chilly powder -1tbsp
coriander powder -1 1/2 tbsp
small onions -4 to5 peeled
turmeric -1tsp
tamarind pulp -5tbsp
(if you have cocum(kodampuli) you can extract water)
coconut oil -2tbsp
mustard seeds - 1tsp
green chillies -2 slitted
curry leaves -1spring

METHOD
*********
grind the coconut with red chilly powder,coriander powder,small onions,and turmeric into a very smooth paste.

take a kadai and pour the tamarind pulp and enough water and salt and boil when it start boiling add the cleaned fish pieces.when the fish is done, add the smooth ground coconut paste and boil it in a simmer fire.and stir continuesly. season it with mustard seeds ,green chillies, curry leaves, especially in coconut oil.......

**************************************************************************************

mugali baingan

the brinjal is known as 'egg plant',and 'baingan' in Hindi and, 'kathirikkai' in Tamil ,and 'vazuthanakkai' in Malayalam.there are so many kinds of baingans available in the market.


this is mugalai baingan. for this you need small brinjals.here i used the normal sized brinjal because it was not available .now it is a season for green , purple, and big purple brinjals...

"mugalai baingan" is a north indian dish which is very easy to make and tasty and a good combination with phulkas, roties, and naan...

ingredients

**********

baingan -2nos

oil -as required

hing powder - 1/2 tsp

onions chopped -2nos

tomatoes -1nos

kashmiri chili powder -1tsp

dry ginger powder -1/2 tsp

sauf powder -1/2 tsp

haldi -1/2 tsp

coriander powder -1tsp

salt -to taste

water -1/2 cup

method

*******

heat oil in a kadai . cut the brinjals into round slices,sprinkle little salt and deep fry it in the hot oil.

keep it aside.

heat 2tbsp of oil in a kadai , add chopped onions ,fry it ,when it become light brown, add tomatoes and hing powder, chili powder, dry ginger powder,sauf powder, coriander powder,and haldi.and stire well.when all the masalas become pulpy and leaves the oil add the fried brinjals and enough water.take a boil .keep it in a simmer fire for 20 minutes.garnish with butter and chopped coriander leaves...

the mugalai baingan is ready.........

*************************************************************************************

kathirikkai vatral kuzhambu

some vegetables can be sun dried and preserved.it is called 'vatral'and with that kuzhambu can be prepared and taken with rice.

fresh vegetables like brinjal,colocasia can be used to prepare this kuzhmbu.peeled garlic, or garlic and small onions,along with vatral can be used to make this kuzhambu.common vatral available are ladies finger, manathakali, cluster beans, sundakai, buttergaurd, etc..

today i prepared this kuzhambu with brinjal.try this.....

ingredients

**********

brinjal -1nos

gingelly oil -1tbsp

tamarind extract -1/4 cup

sambar powder -2tbsp

salt -as required

jaggery -1"piece

for seasoning

************

mustard - 1tsp

Channa Dal - 1tsp

fenugreek -1/2 tsp

red chilly -3 nos

gingelly oil -to shallow fry the brinjals

asafoetida -little

method

********

heat oil . shallow fry the brinjals till they become brown.

heat oil in a kadai.add mustard seeds , fenugreek, Channa Dal , red chilly and asfoetida and fry for a minute. add the sambar powder in the seasoning itself. pour the tamarind extract and salt and boil it in a simmer fire till the oil separates. add enough water and boil.after 15 minutes add the fried brinjals and jaggery and keep boiling for five to ten minutes.garnish with curry patha....

************************************************************************************

notes

####

if sambar powder is not available,add red chilly powder 1 tbsp,and coriander powder 2 tbsp in the oil add roasted fenugreek powder 1/2tsp just before removing from fire.

usually in Tamil nadu people use more gingelly oil ,which gives a special flavour to this curry and good for health also.

____________________________________________________________________

kelya salli ukkeri (banana skin stire fry)

this is raw banana skin.it contain lot of vitamins and minerals
we use to make ukkeri with this. eventhough it is having a different taste,the ukkeri comes out very well. we all like it.

ingredents

**********

raw banana skin -2nos

oil -for seasoning

mustard seeds -1tsp

red chilly powder -1tbsp

salt -as required

method

*******

peel off the upper layer of banana skin.and chop into lengthy pieces.and wash thoroughly.

heat oil in a kadai.add mustard seeds, when it start spluttering,add red chilly powder,salt and chopped banana skin .add enough water to cook the banana skin.when it done sprinkle 1tsp of coconut oil on the top and put off the fire. the ukkeri is ready.

************************************************************************************

colocasia stem ukkeri (venti ukkeri)

this is called "ventti" in konkani.all the konkani people in kerala used to make this dish. not only ukkeri, but we make dishes like "ventti baji", "alvathi" etc with this ....
with the kerala red rice it is sooo good and one pappad,,,wow mouth watering....


you need
*********
colocasia stems -5-6
birmi karmbal -8nos [i already mentioned about this]
coconut oil -2tsp
mustard -1tsp
green chillies -5-6
hing powder -little
salt -as required
grated coconut -3tbsp

method
*******

first remove the outer layer of the stem .you can just peel it off with the knife.cut it into 1"lengthy pieces and slice it.
wash these pieces with water properly.keep it for draining the water.

heat he oil in a kadai.add mustard seeds and slited green chillies. stire for 2minutes, Add the cleaned colocasia stem pieces and chopped birmi karmbal.and cover the kadai and cook it for 20 minutes in a simmer fire.in between add the salt and stire. the stem will leave lots of water so need not add any water.when it done sprinkle with hing powder and grated coconut and serve hot with rice.
***************************************************************************************

birmikarmbala thiksani ummana

in kerela 'birmikarmbal' is known as "chemeenpuli".it is actually a watery fruit. we use to make pickles, thiksani ummana , and instead of tamarind we use this fruit.recently i got this from kerala.






BIRMIKARMBALA THIKSANI UMMANA

***************************************


this is a easy method of doing a pickle.it is a kind of pickle which you can prepare easily ,but you cannot preserve it for a long time. it is a very good combination with idlies and dosa's...

ingredients

*********

birmikarmbal -15nos

red chillies -20 nos

coconut oil -2tbsp

mustard -1tsp

urad dal -1tsp

fenugreek -1tsp

salt -to taste

hing -2tsp

method

*******

soak red chillies in hot water and grind it into a smooth paste.

karmbal cut it into two lengthy pieces. add salt and enough water and boil it.

when it done add the ground red chilly paste and enough water and boil till the raw taste of red chilly goes off. at least for 20 minutes it should boil in a simmer fire.

keep a kadai. pore coconut oil.season with mustard , urad dal, fenugreek seeds, and mix this with the cooked karmbal. sprinkle hing on the top and stire . serve hot ....

***********************************************************************************

moggeya pulchkeri (cucumber pulissery)

this is a typical konkani preparation.you can use soppoor cook also ,instead of cucumber.this comes out very well.

you need

********

cucumber -1full

salt -to taste

water -1cup

curd -1cup

• cut the cucumber into medium dice and boil it adding salt and water.
• beat the curd and keep it aside.

for grinding

*************

coconut -1/2

red chilly -4nos

jeera -1tsp

• fry the red chillies in oil for 2 or 3 minutes
• grind together the grated coconut,fried chillies, and jeera into a very smooth paste.

add the ground masala into the cooked cucumber and add the beaten curd also into this gravy. and keep stirring.

for seasoning

************

oil - 1tsp

mustard -1tsp

jeera -1tsp

currypatha -1spring

heat oil in a kadai. put mustard seeds. when it start spluttering add jeera and currypatha and stire for 1 minute and pore into the prepared cucumber gravy and stire. serve hot with rice.

**********************************************************************************

moog dal sundal (mooga dali suke)

usually sundal means dry Dal porial.which we use to make especially on the occasion of navarathri pooja.each nine days we will make nine pulses sundal. like Channa sundal, peas sundal, Moog sundal....

one day i made Moog Dal sundal.which is very easy to make and good for children .....


ingredients
**********
Moog Dal -1cup
grated coconut -4tbsp
for seasoning
***********
oil -1tsp
mustard -1tsp
jeera -1/2tsp
red chilly -2 nos
currypatha -5-6
salt -to taste

method
*******

soak the Dal for 1/2 to 1 hour. heat oil in a kadai. add mustard seeds,when it start spluttering add jeera ,red chilly and currypatha and stire for a while. add the soaked Dal into this and shallow fry for a minute . other wise it will get mashed easily.pore 1cup of water and salt and boil for 1 minute. keep this in a simmer fire and cook till it done. when the water get evaporated sprinkle the grated coconut and serve hot
*********************************************************************************

egg curry

this curry will goes very well with idiappam and appam...try this....

you need

*********

egg - 3

onions -2

oil -2tbsp

mustard -1tsp

curry patha -1stick

red chilly powder -1tbsp

haldi -1/2tsp

coriander powder -1tbsp

meat masala -1tbsp

nutmeg powder -1/2tsp

salt - to taste

coconut milk -1cup

method

*******

boil the eggs for 20 to 30 minutes in a simmer fire and when it done pour fresh water and allow it to cool.

take one cup of thick coconut milk and keep it aside.

heat oil in a kadai.add mustard , add curry patha and sliced onions and fry till it become light brown. add red chilly powder ,coriander powder, haldi,and meat masala and stire for a minute. add half Glass of water and boil. add the boiled eggs , salt and boil . if need add little water.when it done pour the coconut milk and nutmeg powder and boil it for another 5 minutes in a simmer fire and stire continuously. garnish with currypatha and serve hot with phulka's and idiappams and appams ..........

******************************************************************************

mushroom masala

i got this mushroom recipe from a book and and i tried it . it came out very good. here is the recipe.....

INGREDIENTS
**************
BUTTON MUSHROOM -200 G
big onions -2
tomatoes -3
salt &sugar -to taste
capsicum -2
oil -to fry

FRY IN OIL AND GRIND TOGETHER TO PASTE:
*********************************************
peeled onions -1
grated fresh coconut -2tbsp
red chillies -2
pepper -1/4 tsp
cinnamon -1inch piece
cloves -3
garlic -5-6 flakes
ginger -1inch piece


method
*******
take fresh water in a large vessel and put mushroom in it.rinse well and remove from the water.pour Luke warm water again and wash well .

slice each mushroom into two pieces. slice onions,tomatoes,capsicum into thin lengthwise pieces.

heat oil in a pan and fry onions,capsicum and then add chopped tomatoes. cook till it become pulpy.add sliced mushroom and fry for few minutes.mix ground paste to this along with salt and sugar . stire till the raw smell of the Masala goes off. pour just enough water and cook on a simmer fire for 20 minutes. the gravy should be medium thick .garnish with butter and chopped coriander leaves and serve hot.........

dal makhni and sangadi ki sabzi

i got both these recipes from my friend who is a marvadi. this sangdi ki subzi is a different from our normal recipes. it need lots of ghee and little spicy also.it is good with roties, phulkas, makhi ki roties, missi ki roti ect....


Dal makhni
***********

Thur Dal - 1/2 cup
green gram Dal - 1/4 cup
masoor Dal -1/4 cup
onions -1 no
green chillies -2
ginger -1' piece
coriander leaves -2tsp
cumin seeds -1/2 tbsp
red chilly powder 1/2tbsp
butter -4tbsp
salt -to taste



method
********
mix the lentils together and soak it half an hour before cooking.wash the lentils and keep it in the cooker until three whistle comes. smash the cooked Dal's with the potato masher and keep it aside.

heat the kadai.put 2tbsp of butter . add jeera, chopped onions, chopped ginger, green chillies, and stire it until it is light brown.add red chili powder and salt and smashed Dal and stire . allow it to boil for 20 minutes .add 1/2 a lime juice and garnish with coriander leaves and butter.

this is a good combination with roties....





SANGDI KI SUBZI
*****************

this are dry lentils and dried beans. you Will get these dried items in supermarkets.


Ker,kumatiya, snagdi -altogether 1cup
ghee - 4tbsp
red chili powder -1tbsp
coriander powder -1tbsp
haldi -1/2tsp
salt -to taste
red chillies -4 no
roasted Moog Dal papad -2no

method
******

wash the dried items properly and keep it aside.

heat a kadai.add ghee, add red chillies and the powder masalas and washed sangdi and stire.add 1cup of water and cook it properly with salt. when It become dry add the roasted papad and stir. if you need add ghee and serve with roties....

************************************************************************************

EGG ROAST

egg roast is a very easy made curry with idiappam and appam.this is a good combination with Malabar parotta also... and it is tastier when you serve hot....

Ingredients:

************

Egg boiled - 3 nos

Coriander Powder - 2 tsp

kasmiri Chilly Powder - 2 tsp

Pepper Powder - 1/2 tsp

Turmeric Powder - 1/2 tsp

Oil - 3 tbsp

Mustard Seeds - 1 tsp

Curry Leaves - 1 stem

Big Onion Sliced - 1 cup

Water - 1/2 cup

Vinegar - 1 tbsp

Salt - as to taste

Method:

********

• Mix all the powders in water to make a paste.
• Heat oil in a pan and splutter mustard seeds and curry leaves.
• Saute the onions for some time and add the masala paste to the onions.
• Add vinegar and water and allow it to boil.
• When the gravy thickens, add the boiled eggs and remove from fire when the gravy is thick enough to cover the eggs.
• garnish with coriander leaves and serve hot....

************************************************************************************

nadan kadala curry (chonya randaye)

puttu -kadala curry is kerala's most popular breakfast.and this combination of puttu and kadala curry has an important role in kerala's breakfast menu.....



ingredients
**********
chickpea -1 cup


for grinding
~~~~~~~~
onions chopped -2 nos
garlic -6-7 flakes
tomato -2 nos
grated coconut -3 tbsp


for seasoning
~~~~~~~~~
mustard -1 tsp
green chillies -2 nos
curry patha -1 spring
coriander powder -1 tbsp
red chili powder -1/2 tbsp
meat masala powder -1 tbsp
Coconut oil -2 tbsp
onion -1 nos



method
*******
soak the Channa overnight ,and cook it in a pressure cooker adding enough water and salt . add little bit of soda bi crab .it will help to cook the Channa very easly.

heat oil in a kadai.add the chopped onions ,garlic,and fry till it is light brown.grind these fried onions with tomatoes and grated coconut into a smooth paste adding little water. keep it aside.

for seasoning heat the oil, add mustard ,when it start spluttering add green chillies, curry patha,and onions and fry till the onions are golden brown. then add the dry powders and saute. add the ground masala and fry . when the masala is done add the cooked Channa and boil it in a simmer fire for 15 to 20 minutes.

garnish with lots of curry patha and serve hot with puttu.......


************************************************************************************