PUNDU RASAM

PUNDU RASAM

INGREDIENT

1. Tamarind a small piece
2. Tomato 1 nos
3. Salt to taste
4. Garlic 3 to 4 pods
5. Coriander curry leaves finely chopped
6. Green chilly 1 no
7. Mustard seeds for seasoning 1 tsp
8. Refined oil 1 tsp
9. Ghee 1 tsp.

METHOD:

Take juice out of tamarind and add finely chopped half tomatoes salt , two tsp RASAM powder and bring to boil for five minutes.Grind half tomato with green chilly and pour over the boiled mixture and let it boil for five minutes.

Crush garlic curry leaves coriander leaves coarsely in a mixi. Add 1 tsp of RASAM powder to it and keep aside.

Pour the required quantity of water  and just allow it to come to boil.

Take a kadai add oil and ghee along with mustard seeds. When it splutters add the coarsely ground garlic and mix well till raw smell goes and pour over the boiled RASAM. Garnish with coriander leaves.

MURUNGA KEERAI THUVAYAL

MURUNGA KEERAI THUVAYAL

MURUNGA KEERAI THUVAYAL

Murunga keerai has lot of health benefits. When taken regularly it subsides high blood pressure and makes it normal. Lot of dishes can be made using this KEERAI. One among them is this THUVAYAL which I have tried. It tastes really yummy. Adding coriander leaves has given it an yummy taste.

INGREDIENTS

1. Murunga keerai - 2 cups washed and cleaned
2. Onion - 1 big
3. Desiccated cocunut - 1/4 cup
4. Red chilies - 4 nos
5. Green chilies -3 to 4 nos
6. Tamarind a small piece
7. Roasted bengal gram daal - 3 tblspn
8. Fresh coriander leaves washed and cut - A hand full
9. Salt as per taste.      
10. Gingelly oil 1 tsp

METHOD:-

• Heat kadai with 1 tsp gingelly oil.
• Add finely chopped onion red chilies and fry till light onion colour changes to light pink. 
• Add cleaned murunga keerai and fry till the raw smell goes out of it.slightly fry coriander leaves after switching off the stove. Let the mixture cool for some time. 
• Grind cocunut ,green chilies , tamarind ,roasted bengal gram daal, salt along with the roasted ingredient.
• Add little water for grinding till it reaches THUVAYAL consistency. 

MULANGI SAMBAR

MULANGI SAMBAR.

INGREDIENTS

Mulangi 1/4 kg
Small onion 5 to 6 nos
Tomato 1 finely chopped
Thur daal 100 gms
Asafoetida
Sambar powder 5 tsp
Juice taken from lemon sized tamarind 3 glasses.
Refined oil 3 tbspn
Salt as per taste
Ghee 1 tsp
Curry leaves and coriander leaves chopped for garnishing


METHOD

Cook daal along with mulangi and onion till daal becomes soft.kep aside.
Heat a heavy bottom kadai with oil. Add mustard seeds and frnugreek seeds and when it splutters add asafoetida, curry leaves , tomato and sauté till it gets cooked. Now add sambar powder and sauté slitgly and immediately add tamarind juice salt and let it boil for ten minutes. Now add the cooked dal to the kadai and mix well.Let the mixture blend well and within ten minutes sambar will be ready. Now finally add ghee coriander leaves and curry leaves over the sambar and close with lid.

Note:- when you add the cooked daal let the mixture be boiled in medium to low flame. The oil used for seasoning will come out the sambar. That is the final stage of sambar

The same method can be used for making all vegetable sambar.

BEETROOT PARUPU USILI

BEET ROOT PARUPU USILI


Whenever we get beetroot we usually do only beetroot porial with COCUNUT which will be sweet. But for a change I tried beetroot parupu usili amd it turned out to be tastier than usual poriyal. Hence i am sharing the same here.

INGREDIENTS:

Beetroot 1/4 kgs finely chopped and cook it with added salt till done.

For parupu usili I try an easy method. I don't pre soak the daal  but instead I grind the bengals gram daal to fine powder with red chillies and salt for the daal and the soak it for ten minutes.

Bengal gram daal 100 gms
 Red chillies 5 to 6 nos
Asafoetida a pinch
Salt for the dal as required.

Grind the above to powder and add water and soak for ten to fifteen minutes.

 

It will absorb the water and it will be soaked fully as required.

Onion 1 no
Ginger 1 inch

Coarsely grind onion and ginger and keep aside.

Oil 3 tbspn
Mustard seeds 2 tsp
Coconut oil 1 tsp

METHOD

HEAT the kadai with oil. Add mustard seeds and when it splutters add coarsely ground onion and ginger and sauté for few min till a good aroma comes. Now add the ground daal and keep stirring. Within few minutes the daal will get separated and get cooked. Do all these by simmering the stove. The daal usili  will become séperated and a good aroma of masala vada will come. At this stage take out the daal mixture in a  seperate bowl.

 Take the kadai and put the cooked beetroot and sauté till all excess water is evoporated in heat. Now add the dal usili  kept aside over the beetroot and mix well. Close it with lid and let it get cooked for five minutes. Finally add a tsp of coconut for a fresh aroma.

 The same method can be followed for other vegetables such as beans avaraka kodamilaga carrot ,Kara mani  etc. 

VEGETABLE RAVA UPMA

RAVA UPMA

INGREDIENT:

Rava 2 cups
Water 5 cups ( water should be measured with the same cup in which rava was measured).
Beans. 5 to 6
Carrot 1 big
Onion 1 big
Potato 1 big
Capsicum 1 big
Green chillies 5 nos or as per taste
Tomato 1 no
Juice of one lemon
Ginger 1 inch
Mustard seeds gram dal for seasoning each 1 tsp.
Refined oil 3 tbspn
Coconut oil 1 tsp
Ghee 1 tsp
Coriander leaves finely chopped
Curry leaves chopped

METHOD:

Heat a kadai and add one tsp of COCUNUT oil and fry the rava till a good aroma comes. Keep it aside.

  Heat the kadai with oil. Add mustard seeds and gram dal. When it splutters add green chillies ginger part of curry leaves and onion. When onion turns pink add finely chopped tomatoes along with other vegetables and sauté it all vegetables cooks for sometime.I have added only beans and capsicum but we can add all the above vegetables too.

.

Now add water salt as per taste and when water starts to boil add RAVA gradually and stir continuously so that no lumps are formed. Keep stirring till it becomes thick. Within few minutes rasa will be cooked and garnish with coriander leaves and top up with little ghee for a good aromatic UPMA. Finally add juice of one lemon and mix well.

TOMATO PACHADI Or RAITHA

INGREDIENT

RIPE TOMATOES 5 nos

SALT TO TASTE.

CURD 5 to 6 tbspn

CORIADER LEAVES FOR GARNISHING

OIL 1 tsp

MUSTARD SEEDS 1 tsp

 METHOD

Boil tomatoes till it becomes soft. After cooling grind it to smooth paste . Add salt curd and coriander leaves. Take oil in a kadai add mustard seeds and when it splutters drop it on to the prepared raitha and mix well.

COCUNUT MILK FRIED RICE WITHOUT GARLIC

COCUNUT MILK FRIED RICE WITHOUT GARLIC

CARROT 1 no
BEANS 5 nos
CAPSICUM 1 no
CABBAGE 2 leaves chopped vertically
ONION 1 no
POTATO 1 no
GREEN CHILLI 5 nos
GINGER 2 inch sized
COCUNUT MILK from half COCUNUT equal to the required water for rice.
BASMATHI RICE 3 small cups ( equal to 300gms)
WATER.5  glasses ( measure of water will be with the same cup in which rice was measured.)
PUDINA OR MINT BASIL ( an alternate used for pudina ) 4 to 5 leaves ( I have shown the leaves for viewers ) this is mint basil leaves
OIL AND GHEE 4 table spoon
CINNAMON 1/2 inch
CUMIN SEEDS 1 tsp
SALT TO TASTE
FRIED RICE POWDER 4 tsp available in the market.
LEMON 1/2 squeezed to juice

 

METHOD:-

Clean and soak rice for 1/2 an hour. Drain water fully. Add cocunut milk to the rice in a cooker required salt for the rice. Close the lid and when steam comes out ,put the weight and simmer for 5 minutes and switch off the stove.

Meanwhile take kadai with the mentioned oil. When it gets heated add cumin seeds, cinnamon and onion and sauté till onion turns pink. Coarsely grind ginger and green chillies and add it to the onion and sauté for few minutes. Add mint leaves.

Boil finely chopped vegetables till half done. Add these vegetables to the kadai and mix well Add required amount of salt, fried rice powder and mix well. When the rice is cooked transfer the cooked rice to kadai and mix for five minutes in low flame.Add juice of half lemon and mix well. Add coriander leaves for garnishing.