Rasam(Saaru) with tomatoes

Rasam is cooked almost same type as simple rasam, you can choose tomatoes instead of tamarind

or with little tamarind and also tomatoes.

4 tomatoes if you are not using tamarind

2 tomatoes if you are using 1/2 of a lemon size tamarind

4 Tomatoes are boiled and puree is prepared, you can boil along with masalas with or with out tamarind

Or

2 tomatoes can be chopped and added to the chonk(Heat ghee....)

Simple Rasam (Tamarind)/ Saaru

Ingredients For 4 people

Set 1

Tur dal 1 katori

Rasam powder 1 tea spoon

Tamarind 1/2 lemon size

Jaggery very little(a kabuli channa size)

Turmeric 1/4 tea spoon

salt 1 tea spoon

Fresh curry leaves

Coriander leaves

a pinch of hing

mustad seeds

1 tea spoon ghee

Set 2

First soak the tamarind in1/2 cup of water,

Then pressure cook dal,

then remove the tamarind pulp.

Set 3

Take tamarind pulp, add rasam powder, salt , turmeric(haldi) powder , jaggery and keep it on a low flame to boil.

When the dal is cool, decant the water from the dal) to the above boiling syrup and let it boil for some time , meanwhile beat the dal and add it to the boiling mixture.

Just check the consistency if you need little thinner add little water if it is thin boil it for some more time.

set 4

Heat ghee in a small kadai, put rai,(mustard seeds), hing, kadi patha,

and add it to the above rasam, add some chopped or even unchopped clean coriander leaves, to the above boiling rasam, rasam is ready.

Gojju

Ingredients

Set-1

Channadal- 1 tsp

Udad dal- 1/2 tsp

Dry Coriander seeds- 1 tsp

Til- 3 tsp

Dry coconut-Freshly grated- 1/4 of coconut

Set-2

Oil- 2tsp

Mustard seeds(rai)-1tsp

Hing(Asafoetida)- A pinch)

Curry leaves- 7-8 leaves.

Set-3

Tamarind- 2 lemons size(soak remove pulp)

Salt to taste

Rasam powder 2 tsp.

Jaggerry- 1 lemon size

haldi 1 tsp.

&

Any vegetable/Fruit*

Take any of these cut it into small pieces.

Method:

1. Roast Channadal, Udad dal and Coriander seeds & grind. Roast Til separately and grind. Then mix all these and add little water and coconut and grind smoothly to make a paste.
2. Heat 2 tsp. of oil, add mustard seeds(rai), then a pinch of hing(asafoetida), then curry leaves, then vegetables, roast a little.
3. Then add little water cook the veg/fruit till it becomes soft, then add tamarind pulp, salt, haldi, rasam powder and jaggery.
4. Let it boil well, then add the ground paste.
5. Mix well. ( add little water for the required consistency)

*

Onion-2 small ones

Capsicum- 2 small ones

Red pumpkin-250gms

Brinjal-3 nos

Bittergourd(Karela)- 2 nos, (only for this put 1 tsp. haldi and salt keep it aside, after 1/2 an hour squeeze and wash it lightly to remove bitterness)

Pineapple 1/4 piece,

Fresh dates- 50gms.

Coconut chutney(1)

Ingredients:

Coconut- 1/2

Udad dal- 1tsp
Green chilly - nos. depends on the quality, cut in halfs
Coriander - 1 cup

Tamarind-1 inch bit
Salt - 1 tsp
Hing - a pinch

Oil- 1 tsp

Method:

1. Grate the coconut and keep aside.
2. Take a small kadai, add oil.
3. When it heats, add udad dal reduce the flame when it become pink.
4. Then add the green chillies (move back, it flies!)
5. Then roast it a little.
6. Add this and the grated coconut into the mixie and grind into fine paste(you might need to add some water...you will have to judge that yourself).

This is different an tasty, my mother use to prepare it in this way!

Arbi Sabzi

Ingredients:
(Take a small katori as the 'cup' measurement)
Arbi- 1 kg
Besan - 1 cup
Rice flour - 1 cup
Chilly powder - 1 tbs
Haldi powder - 1tsp
Dhania powder - 1/2tbsp
Garam masala - 1 tbsp
Amchur powder - 1/2 tbsp
Salt - 1 tsp
Oil - 1 cup

Method:

1. Mix all these dry masalas and keep it aside( taste a little if any thing is less add to your taste)
2. Pressure cook Arbi(With very very little water)
3. Drain the water cool it, peel the skin, spread it on a plate & let it dry.
4. Then sprinkle the masala and toss all the arbi in such a way that each arbi gets the coating of the masala.
5. Then keep a kadai on fire, add the oil, let in heat.
6. When it gets heated the arbi slowly, allow it roast a little then toss it slowly up and down. When each gets brown coating and become crispy, switch off the gas(no need to deep fry).

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Baked Vegetables

Ingredients:

Potatoes-                   4 to 5 (Medium size)
(Boil, peel & mash well)
Onion-                             1 (Medium size)
(chopped finely)
Green peas-                      1 cup
(Boil, peel & mash lightly)
Paneer-                                      1 cup
(grated)
Green chilies-                   3 nos
(finely chop)

Coriander leaves-            1/2 cup
(finely chop)

Cheese-                        4 to 5 cubes.
(grate it)

Butter-                               2 tsp

Curd(Thick &creamy)-    1/2 cup.
Cream 1/2 cup

Lemon juice-                  1 tbsp.
Salt- to taste

Method:

1. Take a oven-safe container(borosil type). Grease the container with butter.
2. Mix the mashed potatoes, little coriander, little chopped green chilies and some salt
3. Spread a layer of this mashed potatoes.
4. Mix the mashed peas, little coriander, little chopped green chilies, little lemon juice and some salt.
5. Spread a layer of this mashed peas above the potatoes.
6. Mix the grated paneer, chopped onions, little chopped chilies and some salt.
7. Spread this above the peas layer.
8. In a bowl mix an equal layer of cream and curd.
9. Spread this above the paneer layer.
10. Add a layer of grated cheese above this.
11. Bake it till its done.

Avarekal Saaru

Ingredients:

Avarekai - 1/2 kilo (pressure cook adding water and salt)

Tamarind - 1 small lemon size

2 tsp rasam powder

1/2 coconut grated

1 small onion (chopped)

1 tsp jeera

4 grains pepper

1 tsp coriander seeds

3/4 cloves of garlic(optional)

Jaggery-1 tbsp

Salt to taste

Method:

1. Roast : chopped onions, jeera, pepper, coriander seeds and garlic.
2. Cook the avarekai in a pressure cooker/microwave.
3. Soak the tamarind and make a pulp of the same.
4. Grind the roasted ingredients with the grated coconut with l a little of the cooked avarekai(approx 1 1/2 tbsp),
5. Now take big, thick bottom vessel. Add the tamarind pulp, salt, rasam powder, jaggery and little haldi and boil well.
6. Add ground masala. Mix well.
7. Then add the remaining cooked avarekai.
8. Add water if necessary.
9. For vogarane, heat ghee/oil put rai(mustard seeds) hing kadi pattha...add it to saaru.

This tastes good with raagi mudde and hot steaming rice.

Majjige huli (South Indian Kadhi)

Ingredients:

Cucumber or White pumpkin cut into cubes

Channadal- 2tblsp

Jeera- 1tsp

Coconut(grated)- 2 or 3 table spoons

Green chillies- 4to5

Ginger- 1"

Hing-pinch

Haldi little

Kadi patta- 5to6 leaves

Curd- Beaten, 1 1/2 cup

Method:

Soak channadal and jeera for half an hour

Grind this with the coconut ,  ginger, green chillies, hing and haldi to make  a paste.

Cook the vegetable in little water with little salt.

When cooked  add some kadi patha for boiling along with veg.

Add the ground masala and cook it carefully dont stop stirring. Do this for around 2to3 min.

Add the beaten curd & boil for 3-4 min.

In a seperate small kadai-Take little ghee, add rai, when it crackles add jeera, hing and kadi patta.

Add this to the main vessel.

Your majjigehuli is ready to serve.

Bharleli Vaangi-Maharashtrian style

This is a traditional Maharashtrian recipe borrowed from my sister Meera!

Ingredients:

Groundnut-  2 tblsp

Til(Sesame seeds)- 1 1/4 tblsp
Dry Coconut powder- 2 tblsp

Brinjal(small round variety)- 6 to 8

Kala Masala- 1 tblsp

(Kala masala is a typical maharashrian masala. If you don't have this it is a mixture of dhania powder, dalchini, shajeera and lavang)

Rai (Mustard Seeds)- 2 tsp

Hing (Asafoetida)- a Pinch

Chilly powder- 1 1/2 tsp

Turmeric powder- 1/2 tsp

Jaggery- 1 tsp

Oil- 1 tblsp

Salt- to taste

Method:

1. Roast Groundnut, Til and Dry coconut seperately
2. Grind all and make powder.
3. Mix all with salt, chilly powder and kala masala.
4. Take the brinjals, wash, remove the head and cut crossslices with one end uncut. 
5. Soak in water as soon as you cut it. 
6. Remove them one by one and stuff with the masala powder.
   
7. Take a flat bottom large vessel(maybe a flatpan)
8. Keep water for boil in another vessel simultaneously(the water should be equal to the brinjals)
9. Add oilin the flat bottom vessel. After it heats add rai then haldi pdr then hing.
10. Put all the stuffed brinjals in it and cover.
11. Pour the boiling water in this vessel and turn the flame high.
12. After a few mts put some jaggery and cover again
13. Turn the flame low and keep checking till the brinjal is cooked.

Huli avalakki (sour flattened rice)

Huli Avalakki(sour flattened rice)

Ingredients:

Avalakki- 3 cups(grind it to powder and keep it ready)   

Tamarind Pulp- 3 tblsp

Rasam powder-  2 or 3 tsp

Jaggery - 1/2 lemon size

Dry coconut(grated finely)-  1 katori 

Til(Sesame seeds)- 1/2 katori (roast it)

For seasoning:

Rai(mustard seeds)

Hing 

Kadi pathha(karibevu)

Haldi

groundnuts (1/2 katori)

Channadal- 1 tsp 

Udad dal-  1 tsp

Method:

1. Take pulp of tamarind and put salt, rasam powder, jaggery, dry coconut  powder, til powder and  mix it.
2.  Take the  avalakki rava in a large vessel and add the above mix.
3. Add little more water,  it should neither be thin n or dry , good enough to soak, after 15 minutes mix all by hand.
4. In another small kadai, heat oil and put rai, channadal udad dal,hing, kadi patha and ground nuts  , haldi one by one.
   
5. Add this to the Avalakki Mix.

Khara Bhaath Recipe

Ingredients:

Vangibaath powder  2 teaspoons
Rava(sooji)      1 katori
oil       6 tea spoons
mustard seeds      1/2 tea spoon
channadal          1/2 tea spoon        
udadda l           1/2 tea spoon 
curry leaves       1/2 tea spoon
haldi              1/2 tea spoon
vegetables- peas, carrot, beans, onion,potato,cabbage, cauliflower, capsicum (any few of these or all)
green chilly          1 or two
ginger                1/4"
coriander leaves

Method

1. Roast rava
2. Chop the vegetables, green chilies, ginger onion etc. coriander leaves
3. Heat oil, put mustard sedds, when it sputters, put channadal, udad dal haldi, green chillies, ginger onion, one by one, when it is done, put vegetables when it is cooked (sprinkle water if necessary) put vangibaath powder, and keep stirring, then put 4 katories of water allow it to boil  put salt, then slowly add rava, mix well, cover it with a lid and allow it to cook(simmer the gas, after 10 minutes  switch of the gas . 
4. Serve it by decorating it with  coriander leaves, and  fresh grated coconut (optional).