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Wednesday, September 28, 2011

Aalo Guvar Sabji

This is a quickie… it takes about 15 minutes in all, is simple and tasty. Here is the recipe.


Ingredients
1.     Guvar – Cut them in 1 inch length
2.     Potatoes – 2 potatoes – Peel and cut them in small pieces

Procedure
1.     Boil the cut potatoes and cut Guvar in the pressure cooker for 3 whistles or in the microwave for 10 minutes
2.     Take a pan, add little oil
3.     When the oil is hot enough, add Jeera, Hing and the boiled mixture of Potato and Guvar. Remember to drain water before adding them.
4.     Add Salt , Chilli Powder, Turmeric, Aamchoor Powder and Coriander Powder. Mix well and stir for 10 minutes.
5.     If you would like the potatoes to get a brown fry color, wait for few minutes. You could add little oil to get brown color on the Potatoes.

That’s it, you are done. Isn’t this simple !! But trust me, it tastes very good with Phulka.

Paati's Rasam for Fever


When my children have fever, this is the first type of Rasam that I make. It is simple but yet tastes very good when you are have high fever and your taste buds crave something that is little spicy. Here is an image of the Rasam after it is cooked.


Ingredients
1.     1-2 Tomatos finely Chopped
2.     Tamarind – Soak Tamarind in Hot water for few minutes
3.     Toor Daal – Tuvaram Paruppu – pressure cooked

To Grind
Grind all these in a mixie - Add Cumin seeds (1 spoon), Coriander seeds (1 spoon), Dried Red Chillies – some 3 or 4, Whole Black pepper (7 or 8), Curry leaves, Coriander Seeds and a small piece of tomato

Procedure
1.     Boil tomatoes in a cup of water for 10 minutes or microwave for 5 minutes
2.     After the tomatoes cool, mash the tomatoes. In the same vessel add tamarind juice, Paruppu(Daal) and the water and turmeric
3.     Add the ground paste from the mixie.
4.     Now switch on the gas, and heat the above mixture in medium flame. When the mixture starts boiling, immediately remove from stove. Do not over boil.
5.     Add seasoning(Tadka) with Ghee, Kadugu, Jeeragam, Hing, Curry leaves and Red Chillies.
6.     And at the end add chopped coriander leaves.

Thursday, September 8, 2011

Lemon Rasam

One of the tastiest Rasam. My daughter loves it. She likes the smell of boiled green chillies with lemon. I make it often when my children have a craving for this Rasam. To add, this is also one of the easiest ones to make.

Ingredients
1.     Boiled Toor Daal (Tuvaram Paruppu)
2.     Chopped Green Chillies – about 5 to 6
3.     1 Tomato – finely chopped/Tamarind - very little
4.     Lemon - 2
5.     Turmeric – ¼ tablespoon
6.     Curry leaves and Coriander Leaves
7.     Seasoning – Mustart, Jeera, Hing
Procedure
1.     Take a bowl, add few cups of water and boil at medium flame
2.     Add cut green chillies, chopped Tomatoes and Turmeric. You could also add Tamarind in small quantity instead of Tomato. In the rasam in the picture, I have used Tamarind and believe me the rasam tastes completely different and tastier.
3.     Let this boil for some time about 10-15 minutes, so that chillies and tomatoes are properly cooked
4.     Add Boiled and mashed Toor Daal(Tuvaram Paruppu) and let it boil for another 5 minutes
5.     Now add seasoning with Ghee, Mustard seeds, Jeera, Hing and Curry leaves and Switch off.
6.     Add Chopped coriander and let the liquid come to room temperature.
7.     Once the Rasam reaches room temperature, cut the lemons and add the juice to the Rasam. As there is no tamarind to add sourness, you may be required to taste the Rasam and add more lemon juice to get the correct level of sourness.
Tasty Lemon Rasam is ready !!

Mysore Rasam

I make this Rasam when my family is bored of the usual Rasam. It has a unique taste and hope you like this recipe.

To Grind
1.     Kadalai Paruppu(Chana Daal) – 1 tablespoon
2.     Coriander Seeds – 1 tablespoon or you could add more
3.     Red Chillies/Green Chillies – about 4
4.     Curry leaves


Procedure
5.     Fry the above in oil and let it cool down. Grind them in mixie.
6.     In the bowl, boil water, add tamarind paste or tamarind juice.
7.     Add Salt, Hing and Curry leaves. Let the raw taste of tamarind go away
8.     Add the ground paste and let it boil only for 2 minutes.
9.     Add Boiled and mashed Toor Daal(Tuvaram Paruppu) and let it boil for another 1-2 minutes
10.  Now add seasoning with Ghee, Mustard seeds, Hing and Curry leaves and Switch off.