Tomato rasam

Tomato rasam

Ingredients:

Tomatoes                        ½ kg

Tamrind                           1 small round size

Red chillie powder           2 tsp

Pepper powder                2  tsp

Saffron                             ½ tsp

Ginger garlic paste           1 tsp

Corriander leaves            3 stalks

Curry leaves                    2 stalks

For seasoning:

Oil                                   1 table spoon

Cummin seeds                 ½ tsp

Mustard seeds                 ½ tsp

Whole red chillie              2

Garlic pods                      2

Curry leaves                    4-5 leaves

Method:

Wash and cut up the tomatoes, add the chillie, saffron, pepper, cummin powders, ginger garlic paste, curry leaves and corriander leaves & tamrind, add one mug of water about ¾ litre add salt and ½ tsp of (hing) asoefetida and allow it to boil for about 15 min on slow fire. Remove from stove and allow it to cool a little so that you can squeeze out and strain out the boiled content into a dish.

Take a small pan, heat the oil and add the mustard,cummin,whole red chillie, garlic pods and the curry leaves when it is brown add the seasoning to the rasam.  It can be served with hot rice.

Chole/Chick pea

Chole/Chick pea

Ingredients:

Chole channa                                200 gms

Onions                                          2

Red chillie powder                         2 tsp

Saffron                                          ½ tsp

Ginger garlic paste                         2 tsp

Chole masala powder                    2 tsp

Salt                                                2 tsp

Lime juice                                      2 table spoon

Corriander leaves                           7-8 stalks

Tomatoes                                       3-4

Oil                                                  3 table spoons

Method:

Wash & soak the chole channa overnight.  Pressure cook it and keep it aside.

Take a dish or kadai, heat the oil, add the finely chopped onions and fry it well till light brown, add saffron, ginger garlic paste, chillie powder, pureed tomato, chole powder and salt, fry it well then add the boiled chole and allow it to cook on sim for about 5-8 minutes add the lemon juice and allow it to cook on sim another 5 min.  Remove and garnish with chopped corriander leaves and finely chopped onions. 

Fried Fish

Fried Fish

Ingredients                        

Fish                                          ½ kg (sliced)

Red chilli powder                       2 tsp

Saffron                                      ½ tsp

Cummin powder                       1 tsp

Ginger garlic paste                     2 tsp

Salt                                           2 tsp or as per taste

Vinegar or lime juice                   1 table spoon

Method:

Wash the fish pieces and marinate it with all the ingredients (masalas) and keep aside for 1 or 2 hours.

Take a pan and shallow fry the pieces in oil few at at a time till golden brown.

Chicken pakoda

Chicken pakoda

Boneless chicken                     250 gms

Chillie powder                         1 tsp

Pepper powder                       1 tsp

Egg                                          1

Ginger garlic paste                 1 tsp

Cornflour                                 2 tsp

All purpose flour                     2 tsp

Salt                                          2 tsp or as per taste

Method:

Wash and cut the chicken into small pieces, add the chillie powder, pepper powder, ginger garlic paste, egg, cornflour and flour, salt and mix it well and keep aside for about ½ hour.

Take a kadai/wok add oil for deep frying, when hot add few pieces at a time and fry it well till golden brown.  Remove and serve with sauce.

Beerakai & Methi (Ridge gourd & fenugreek leaves)

Beerakai & Methi (Ridge gourd & fenugreek leaves):

Ingredients:

Beera kai                     250 gms

Onion                          1

Tomatoes                    2

Green chillies              2

Fenugreek leaves        ¼ cup

Red chillie powder      1 ½ tsp

Saffron powder           ½ tsp

Ginger garlic paste     1 tsp

Salt                              1 tsp or as per taste

Oil                               2 table spoons

Method:

Remove the thick ridge and the skin from the gourd, and cut it into pieces.  Take a pan or pressure cooker, heat the oil and add the finely chopped onion, and fry till light brown, add the green chillies  (slit), ginger garlic paste, saffron, chillie powder and fry it well, add the chopped gourd and mix it well, add the methi leaves and salt and fry it well till all the ingredients blend with the gourd, add the chopped tomatoes and then add a little water and pressure cook it for about 10 minutes.  Open the pressure lid and fry it till completely dry or according to required consistency.  Serve with hot rice or rotis. 

The same can be prepared with potatoes  (Alu & Methi)

Rava Dosa

Ingredients:

Bombay rava                           1 cup

Wheat flour                             1 cup

Rice flour                                1 cup

Onion                                      1

Green chillies                          2-3

Pepper powder                       2 tsp

Cumin seeds                            2 tsp

Coriander leaves                     3-4 stalks

Salt                                          2 tsp or as per taste

Oil for frying the dosa

Method:

In a bowl take rava and the flours and mix it well, add finely chopped onion, cumin seeds, pepper powder, finely chopped green chillies and coriander leaves and salt.  Add 2-3 cups of warm water and mix it well till you get the batter consistency.  This can be prepared and used immediately, there is no need for fermenting overnight.

Take a dosa pan, heat it, take a spoon and spread the consistency round on the pan and spread some oil around the dosa and fry it till brown, turn it and fry it the other side.

Serve with coconut chutney or tomato chutney.

Coconut chutney (dry coconut)

Coconut chutney (dry coconut):

Dry coconut               1 whole

Red whole chili           4

Garlic pods                 6

Mint leaves                 6-8

Tamarind                   1 lemon size ball

Salt                            2 tsp or as per taste

Method:

Cut up the coconut pieces very small and dry roast it to light brown. Add the whole red chilies, garlic pods, mint leaves and grind it in a mixer to powder now add the washed and soaked tamarind without the seed and the salt and grind it into a paste by adding a little water.  Remove the paste in a bowl.  In a small frying pan add one table spoon of oil, heat it and add a little mustard seeds, curry leaves and one whole red chili and season the chutney.

It can be served with dosas, khichidi, or dal.