Showing posts with label TOMATOES. Show all posts
Showing posts with label TOMATOES. Show all posts

Saturday, September 7, 2019

MYSORE RASAM

Mysore Rasam:

Mysore rasam..is a variation from routine regular stews..


Materials..
  • Tomatoes..5 to 6 no.s.extract juice of tomatoes by grinding..2 cups
  • Water..3 cups 
  • Corriander powder ..1 tbsp
  • Jeera powder ..1 tbsp
  •  Tamarind paste or lime sized tamarind
  • Turmeric powder 1/2 tsp
  •  Oil ..2 tbsp or ghee 1 to 2 tbsp
  • Salt  


Seasoning..

  • Mustard seeds..1 tsp
  • Methi.. Fenugreek seeds..1/4 tsp
  • Jeera..1/4 tsp
  • Red chillies..2 no.s made in to slits
  • Curry leaves finely chopped..of 2 twigs
  • Corriander leaves..chopped
  • Garlic flakes..finely chopped..2 tbsp

Method..



  •   Place a vessel on the Stove,add 2 oil,after its heated add Mustard seeds ,Methi seeds,Red Mirchi  slits,garlic chop,when they splutter ,add chopped curry leaves .

  • After seasoning is done, immediately add the Tomato Juice which is grinded and kept ready.. approximately the juice should be 2 glasses.

  • Add 2 more glasses of Water into the Vessel,and Tamarind paste or Tamarind,Dhania powder,and Jeera powder,and also add Corriander leaves,let it boil for 20 minutes.

  • Then switch it off.
Here you go to...video


This rasam will be some what OrangishPink in Colour.

Thursday, August 29, 2019

SAMBAR WITH VEGGYS

SAMBAR WITH VEGGYS

Veggie sambar makes a meal complete,and it's tasty with both steamed rice and idols in breakfast

Here you go..For video..

Materials..

Tur dal 1 cup
Vegetables..Bottle gourd ..small piece,peeled and chopped
Tomatoes..2 big chopped
Drumsticks...frozen..6 pieces
Bhendis..3 cut off the ends,and chop into 1 inch pieces
Peas..handful
Onion..1 medium ..chopped
Garlic..5 flakes..finely chopped
Ginger..1/2 inch piece ..finely chopped
Tamarind .. juice extracted from medium lemon sized with 3 to 4 cups of water
Turmeric..1/2 tsp
Dhania/coriander powder..2 tbsp.
Sambar powder..2 tbsp
Red chilli powder..1 tsp
Salt..to taste

For Seasoning..
Oil..3 tbsp
Mustard seeds..1tsp
Methi seeds..1/4 tsp
Jeera 1/4 tsp
Red chilli slits..of 3 no.s
Curry leaves..2 twigs..
Coriander leaves..chopped


Method..

1...Tur dal 1 cup is washed and  cooked with 2 cups of water in the INSTAPOT, in manual mode for 11 minutes.. after done,leave it for 10 minutes.
2...Now pressure release it..After opening it,mix it well.
3...Add chopped vegetables,along with onion chop, and INSTAPOT cook again for 7 minutes,manually.
4...After done,leave it for 10 more minutes,so the veggies will be steamed well and cooked..now pressure release,and take out from IP.
5...Cooking like this in 2 step procedure,is because..it cuts the cooking time,of boiling vegetables on stove top...it works for me.
6...Now stove top method...Place a pan on the stove ,add 2 to 3 tbsp oil,and add seasoning materials,mustard,jeera,methi seeds,red chilli slits and fry well for 2 minutes..
7...Add garlic chop to the seasoning,and fry well till the raw smell goes.

8...Add cooked Tur dal with veggies to the seasoning,mix well.
9...Add tamarind juice, and add corriander/Dhania powder,chilli powder,salt,and sambar powder,mix well and let it cook.

10...Check the consistency of the sambar,whether it's thick,dilute it with more water..

11...Add Curry leaves and corriander leaves,after boiling and cooking,in low flame, switch off the stove..
12..Serve with steamed rice and idlis..


Sometimes ..we can fry the onions and veggies seperately with oil in a pan,and use in sambar..


Monday, August 26, 2019

GONGURA PAPPU..RED SORREL LEAVES DAL

GONGURA PAPPU..


GONGURA PAPPU.. this is the second variety,a small variation from 1st variety..the sharp tangy touch of this daal makes it very tasty..it can blend well with steamed rice and rotis.

Materials required..


Tur dal.. 1 cup
Gongura ..2 cups
Cleaned,plucked and washed well.and chopped

Onion..1 medium...Finely chopped
Tomatoes..1 no.chopped

Green chillies..6 no.s
Garlic..6 flakes..finely chopped
Tamarind paste 1 to 1 and 1/2 tbsp

Chilli powder..1 to 1 and 1/2 tsp
I used only 1 tsp

Turmeric powder..1/2 tsp
Salt..to taste

Materials for Tadka..

Oil..1 to 1 and 1/2 tbsp
Mustard seeds..1 tsp
Methi seeds..2 pinches
Red mirchi..2 no.s
Made into slits
Jeera..1/2 tsp optional

Method..

1..Place a pan on the stove and add oil to it..Next add mustard and methi seeds,along with red chilli slits.
2.After they splutter ,add Garlic flakes and fry well until the raw smell goes.
3.Now add onion chop and green chilli slits and fry until onion turns transculent.
4.Then add tomatoe chop, and fry until they turn mushy.
5.Now add Gongura leaves chop,and fry well,placing the lid..it should turn soft and mushy. No doubt it takes more than 15 minutes..in low flame.
6.Meanwhile pressure cook..or instacook washed Tur dal with 1 :2 and 1/4 water..I use 2 and 1/2 water in instapot. Mash well after removing it out.
7.After gongura mixture is cooked well,add cooked Tur dal,and mix well.
8.Now add turmeric powder,chilli powder,and salt..and cook.

9.Add 1 to 1 and 1/2 tbsp tamarind paste,if the tangy sourness is not sufficient..if gongura leaves are too tangy then no need to add..tamarind paste.
10.Check the taste and then add tamarind paste..cook for 5 more minutes in low flame,switch it off and cover with a lid..
11.Serve with steamed rice and rotis.

Tuesday, August 20, 2019

SINDHI KADHI

SINDHI KADHI...

Sindhi kadhi is a comforting dish,which is liked by majority of sindhi.Very easy in cooking, with a tangy touch,and suits well with steamed rice and even as a soup.

Materials..

Bhendi.. 6 numbers..cut vertically
Peas,carrots..1 cup
Water..6 cups
Oil..3 tbsp
Methi seeds..1/4 tsp
Jeera 1/2 tsp
Hing..a pinch
Red chillies..2nos..made into slits
Curry leaves
Turmeric 1/4 tsp
Chilli powder..1/2tsp
Adjust according to your taste
Ginger..1/2 inch grated
Tamarind pulp..2 tbsp
Besan flour..Small cup
Salt..to taste

Method.. 


1.Wash all the vegetables and dry..
2.Remove ends and cut bhendi vertically after making them 2 halfs.

3.Place kadai on stove and add 1 tsp oil and fry bhendi,then keep it aside.

4.Again add the remaining oil to the kadai,and add methi,jeera, chilli slits
and after they splutter,add hing,red chiĺi powder,ginger chop and Curry
leaves and mix for a half minute.

5.Now add besan flour and roast well until aroma is released ,it may take 5 minutes.

6.Add 6 cups of water,continuously mix the paste,or it may form lumps.
7.Now add turmeric,tomatoes chop,green peas and carrots.Let it boil,reduce the heat.
8.Let it boil in low flame,until vegetables are cooked.
9.The consistency should be neither thick nor thin.
10.Add tamarind pulp,and salt too.
11.Add bhendi  cook for 5 minutes.

12.Serve hot with rice.

Sunday, August 18, 2019

CHOLE MASALA

CHOLE MASALA


Chole/Sindhi Channa masala, is a north indian recipe suitable with chapathis/rotis and also steamed  rice is very famous among indians.

INGREDIENTS:
  • Chole(soaked for above 6 hours and boiled)-1 cup
         Mash the boiled chana a little bit with a mash spadle. 
  • Chana boiled water,stored and kept aside
  • Onion slices-3/4 cup
  • Tomato 1 large..chopped and grinder into a paste
  • Tej Patta..1 made into 3 pieces   
  • Ginger garlic paste-1 tsp
  • Dhania powder 1tbsp,jeera powder half teaspoon
  • Chole masala or garam masala -1 tsp
  • Cloves 2 nos
  • Dalchini 1/2 inch
  • Oil 2 to 3 tbsp
  • Chilli powder 1/2 tsp..adjust to your choice.
  • Salt to taste

METHOD
  • Place a kadai on the stove,and add oil to it.

  • Once the oil is hot, add cloves, dalchini, chopped onion slices and fry till onions turn translucent.

  • Add ginger garlic paste and after frying it for a minute,add  tomato paste and fry until the raw smell goes.

  • Add chole masala powder, chilli powder and fry for 1 minute.

  • Lastly add boiled channa/chole and chana boiled water too, salt and let it cook until done.

  • Garnish with cilantro and serve hot with rotis/rice.

Saturday, August 17, 2019

ALOO GOBI MASALA

                       ALOO GOBI MASALA

Aloo Gobi is a Indian dish from the Indian Subcontinent famous in Indian,Pakisthani,and Nepal and Bangladeshi cuisines... its yellow in colour as we use turmeric..with classic touch of cauliflower and potatoes..A comforting dish that's ready in half an hour.

Materials..

Aloo..4 medium..peeled and cut into cubes
Cauliflower 1 medium sized..cut into small florets
Onion..1 medium slices
Oil 2 tbsp
Cashew..4 to 5
Garlic ..2 pods
Tomato..2 large.. chopped
Turmeric..1/4 tsp
Dhania powder..1 tbsp
Cumin powder..1/2 tsp
Chilli powder..1 tsp
Masala powder 1/2 tsp
Salt..to taste according
Cilantro leaves ..A few

Method..

Place a Kadai on the stove add oil..after heating add chopped Onion,next add Garlic pods,cashews and stir fry..after 2 minutes add chopped tomatoes too and fry for 2 to 3 minutes..take off into a plate..after it turns cool,add half cup  of water and grind it in to a paste.
Next place the same kadai on the flame,add the remaining oil ,after heating add a few cumin seeds,tej patta and 4 cloves and turmeric powder ,and chilli powder too,fry for half min..Next add the grinded onion tomato paste and keep stirring.After 2minutes add aloo and cauliflower pieces too,let it cook for 2 minutes.I added frozen carrot and green peas too.Add half cup of water.Now add all the powders,use spice levels according to your eating.And keep in low flame,let it cook by placing a lid.
Let it cook in low flame,lastly add Salt,and switch off after 5 min..Garnish with coriander leaves. Serve with rotis.