Wednesday, August 19, 2015

Tomato Soup

A quick and comforting tomato soup recipe...

Cluster tomatoes- 2 lbs
Jeera- 1 tsp
Black pepper- 1 tsp
Dhaniya- 1 tsp
Cinnamon stick- 1-2
Rasam powder- 1 tbsp
Sugar- 2-3 tsp
Maida(optional)- 1/2 tsp
Cream(optional)- 1 tsp
Onion- 1/2 chopped
Garlic- 2-3 pods
Butter(optional)- a dollop
Salt to taste

Wash the tomatoes thoroughly and pressure cook. After it cools down, puree it in a blender. Add the pureed tomatoes to a saucepan.
Coarsely grind jeera,black pepper, dhaniya,cinnamon stick. Put these spices, chopped onions and garlic in a spice bag. Drop the spice bag into the saucepan in the tomato puree. Keep it on a medium flame.  Keep pressing the spice bag few times with a ladle so that the flavors of the spices will get infused to the soup. Let the tomato puree boil and come to the soup consistency. Add salt ,sugar and rasam powder.
If you want the soup to be thick, mix maida and water and add it to the soup. Bring it to boil, simmer for 5 mins and serve with a dollop of cream/butter/croutons.

Tuesday, June 23, 2015

Tindora Chutney

Tindora(Fresh/frozen)- 1 cup
Green chillies- 5-6
Cilantro chopped- 2 tbsp
Tamarind juice- 2 tbsp
Roasted Channa dal powder- 3 tbsp
Sugar- 1/2 tsp
Salt to taste

Oil- 1 tbsp
Mustard seeds- 1 tsp
Red chilli- 1-2
Hing- a pinch
Curry leaves- 4-5

Cook the tindora until tender. Add cooked tindora,green chillies,cilantro, tamarind juice, channa dal powder, sugar,salt and grind without water. Add seasoning and mix well and serve with rice/chapati.

Saturday, June 20, 2015

Avalakki Dosa

Want a lovely soft dosa with lots of pores, try Avalakki/Poha dosa!!!!

Raw rice/Sona masoori- 2 cups
Avalakki/Poha(thick)- 1 cup
Urad dal- 3 tsp
Methi seeds- 3 tsp
Buttermilk- 2 cups
Water- 1 cup
Baking soda- 1/2 tsp
Salt to taste

Soak rice,poha,urad dal, methi seeds in buttermilk and water for 4-6 hrs. Grind with water and let it ferment overnight. Add baking soda and salt 20-30 mins before you make the dosa. Serve hot dosa with coconut chutney/chutney pudi.

P.S. You can also prepare the dosa in an hour after grinding by adding baking soda and salt to the batter.

Tuesday, June 16, 2015

Raw Mango Chutney

Raw mango(grated) - 1 cup
Roasted Methi/fenugreek seed powder- 1 tsp
Jaggery- a small piece
Red chilli powder- 2 tbsp
Kashmiri chilli powder- 1 tsp
Salt to taste

Oil- 1 tsp
Mustard seeds- 1 tsp
Hing- a pinch

Grind all the above ingredients in a blender and add seasoning. Mix well and serve.

Karela Gojju

Karela/Bittergourd- 2 nos
Green chillies- 4-5
Roasted Cumin-1/2 tsp
Roasted Fenugreek seeds- 1/4 tsp
Roasted Dhania-1 tsp
Tamarind paste- 3-4 tsp
Roasted Channa dal- 2 tsp
Jaggery- a small piece
Coconut gratings- 2 tsp
Salt to taste

For Seasoning:
Oil- 2 tbsp
Mustard seeds- 1 tsp
Red chilli- 2-3
Curry leaves- 4-5
Hing- a pinch
Turmeric- 1 tsp

Method 1:
Cut the karela into small pieces. Smear some turmeric and keep it aside for 10-15 mins. Boil the karela in water until it becomes tender(not too soft). Grind coarsely green chillies, coconut, Roasted chana dal, Cumin,Fenugreek seeds, Dhania. Add tamarind juice to the cooked Karela, add ground mixture, jaggery and salt. Bring it to boil and add the seasoning. Serve with Rice/Chapati.

Method 2:
Cut the karela into small pieces. Smear some turmeric and keep it aside for 10-15 mins. Take a pan. Add Oil and other seasoning ingredients with finely chopped green chillies. Add Karela and water and let it cook. Now add tamarind paste. Add powdered cumin,Fenugreek seeds,dhania,Jeera,channa dal,coconut gratings,jaggery and salt. Bring it to boil and serve.

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