Month: June 2017

Dwadeshi Rasam

dwadeshi_rasam

This Rasam is made without Tomatoes and Tamarind.

Ingredients:

For Rasam:
Toor dal – 1/2 cup
Ginger – 1 tbsp
Turmeric powder – 1/2 tsp
Jaggery powder – 1 tsp
Salt

For Rasam Powder:
Oil/Ghee – 1/2 tsp
Udad Dal – 3/4 tsp
Channa Dal – 1/2 tsp
Black Pepper – 1 tbsp
Cumin seeds – 1 tsp
Red Chillies – 2
Curry leaves – few

For Tempering:
Ghee – 1 tsp
Mustard seeds – 1 tsp
Curry leaves – handful
Crushed Red chillies – 1 or 2
Hing – 1/8 tsp

For Garnish:
Lemon Juice – 2 tbsp
Chopped coriander leaves

Method:

Roast all the items under Rasam powder in oil or ghee. Once cool, grind it to a slightly coarse powder.

Wash and pressure cook toor dal till it is soft and mushy.Mash the cooked dal.

Heat a large vessel. Add the mashed dal, 3 cups water ,ginger,turmeric powder,jaggery powder and salt.
Cook till it comes to rolling boil.
Add the Rasam powder and cook till the entire mixture froths.
Switch off the stove.

Heat oil or ghee in tadka pan. Once hot, add crushed red chilli and mustard seeds.
Once Mustard seeds start spluttering, add hing and curry leaves.Fry for few seconds and pour over Rasam.

Add lemon juice and chopped coriander leaves.
Serve with hot rice.

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Vegetable Jowar Idli

jowar_idli

Ingredients:

For Jowar Idli Batter:
Udad Dal – 1 cup
Idly Rice – 1 cup
Jowar – 2 cups
Fenugreek seeds – 1 tbsp

Batter Garnish:
Mixed Vegetables – 1 cup
Green chilli – 1
Curry leaves – handful
Pepper powder – 1/8 tsp
Cumin powder – 1/2 tsp
Mustard seeds – 1 tsp
Hing – a pinch
Turmeric powder – 1/8 tsp
Salt
Oil – 1 tsp

Other Ingredients:
Baking soda – 2 pinch
Oil – For greasing idli plates

Method:

Wash and soak udad dal and fenugreek seeds overnight.
Wash and soak jowar seeds and idly rice overnight.
Next day, grind first udad dal and fenugreek mixture in mixer or grinder adding water little by little till it turns soft and fluffy.
Take it out in a large container.
Next grind jowar and idly rice mixture into a smooth paste adding required water.
Add this mixture to the udad dal mixture.
Mix well and ferment it for 12 hours.

For making Vegetable Jowar idlis:
Heat oil in a pan. Once hot, add mustard seeds.Once it starts spluttering, add hing,chopped curry leaves and fry for few seconds.
Add mixed vegetables and turmeric powder. Mix well and cook for 5 to 10 minutes.
Add all the remaining spice powder except salt.
Mix well and switch off the stove.

In a vessel, add the cooked vegetables and required jowar idli batter.
Add salt as required and mix well.

Grease the idli moulds with little oil.
Heat an Idly cooker with required water.

Add baking soda to the vegetable idli batter and mix well.
Pour into idli moulds and steam for 15 – 20 minutes.

Once cool, unmold and serve with coconut chutney.

PS: Mixed Vegetables i have used is Carrots,French beans and sweet corn.

Egg Keema on Toast

egg_kheema

Ingredients:
Boiled eggs – 2
Onion (Medium) – 1
Tomato – 2
Capsicum – 1
Other vegetables (Optional) – Mushrooms, carrot,green peas etc
Green chilli – 1
Garlic cloves – 4
Ginger – 1/2 inch
Turmeric powder – 1/2 tsp
Red chilli powder – 1/4 tsp
Coriander powder – 1 tsp
Cumin powder – 1/2 tsp
Garam masala powder – 1/4 tsp
Pepper powder – 1 tsp
Cumin seeds – 1/2 tsp
Fennel seeds – 1/2 tsp
Coriander leaves – handful
Salt
Oil – 2 tsp

For Toast:
Bread slices – 4
Butter
Grated cheese – 2 tbsp
Mint leaves – handful

Method:

Finely chop onions,tomato,capsicum and green chilli.
If using carrots, grate carrot.
If using mushroom, chop them into small pieces.
Chop boiled eggs into small pieces.
Crush garlic and ginger into a coarse paste.

Heat oil in a pan. Once hot,add cumin and fennel seeds. Fry till they change color.
Add onions and fry till it turns brown.
Add ginger-garlic paste and fry for few seconds.
Add chopped tomatoes . Add turmeric powder and salt.
Cover and fry till tomatoes turn soft.
If using mushroom , add chopped mushrooms and fry till it cooks.
Add capsicum and rest of the vegetables and fry till the vegetables soften.
Add all the spice powders except pepper at this stage – red chilli powder,coriander powder,cumin powder and garam masala powder.
Mix well.
Add chopped boiled eggs and mix and cook for 5 more minutes.
Add pepper powder and chopped coriander leaves.
Mix well and switch off the stove.
Let the mixture cool .

For the toast:
Finely chop mint leaves.
Butter the bread slices.
Fill the slice with keema mixture and garnish with mint leaves and grated cheese.

Serve this nutritious dish for breakfast.

PS: Dont skip mint leaves. It adds freshness to the keema.

Mango Pachadi

mango_pachadi

Ingredients:
Raw Mango – 1 medium sized
Jaggery – 8 tbsp or more
Salt – a pinch
Turmeric powder – 1/4 tsp

For Tadka:
Mustard seeds – 1 tsp
Udad dal – 1 tsp
Hing – a pinch
Red chilli – 1
Curry leaves – 3 to 4 leaves
Neem flowers – 2 tsp
Oil – 1 tsp

Method:
Wash,peel and chop mango into medium size pieces.
In a pan, add the mango pieces, 1 cup water ,turmeric powder and salt.
Cook till mango becomes tender.
It will take around 10 minutes.
Add jaggery and cook till raw smell of jaggery goes away and the gravy becomes still thick and has string consistency.
Switch off the stove.

In a tadka pan,heat oil. Add mustard seeds. Once it starts crackling, add udad dal and red chilli and fry till udad dal turns slightly brown.
Add Hing, curry leaves and fry till curry leaves turn slightly crisp.
Add neem flowers and fry till it turns brown.
Pour the tadka over the pachadi.

Serve this as side dish with rice. This dish compliments any bittergourd dish.

PS: Dont skip neem flowers. It gives good flavor to the dish.

Nilgiri Vegetable Kurma

nilgiri_kurma

Ingredients:

For Paste 1:
Coriander leaves – 1/2 cup
Mint leaves – 1/2 cup
Green chilli – 2
Ginger – 1/2 inch to 1 inch
Cumin seeds – 1/2 tsp
Coriander seeds – 1 tsp

For Paste 2:
Grated coconut – 1 cup
Poppy seeds – 1 tbsp
Cashew nuts – 2 Tbsp

For Kurma:
Onion – 1
Tomato – 1
Mixed Vegetables – 2 cups (Mix of Green peas,potato,carrots,french beans,Chow chow,KnolKhol)
Turmeric powder – 1/2 tsp
Red chilli powder – 1/2 tsp
Jaggery – 1/4 tsp
Tamarind paste – 1/8 tsp
Salt
Oil – 2 tsp

Method:

Paste 1: Dry roast cumin seeds and coriander seeds. Once it is cool grind with rest of ingredients mentioned in paste 1 with little water and set aside.

Paste 2: Soak cashew nuts and poppy seeds in 1 tbsp hot water for 20 min. Grind along with grated coconut and little water and set aside. This paste needs to be smooth.

Chop onions and tomatoes into small pieces.
Chop the other vegetables into small pieces.

In a pressure cooker, heat oil. Once hot, add chopped onions and fry till it turns brown. Add tomatoes,turmeric powder,jaggery,red chilli powder and salt.Fry for 2 minutes.
Add Paste 1 and fry for 5 more minutes.

Add the vegetables and paste 2. Add some more water so that the gravy does not burn.
Mix well. Cover the cooker and cook for 4 whistles.

Let the steam get released on its own.

Open the cooker and mix well. Add 1/8 tsp tamarind paste and cook for 10 more minutes.

Serve this Kurma with rotis and parathas.

Mysore Rasam

mysore_rasam

Ingredients:
Tomatoes – 2 to 3 medium size
Tamarind – gooseberry size
Cooked Toor dal – 1 cup
Tumeric powder – 1/2 tsp
Coriander leaves – handful
Jaggery – 1 tsp or more
Salt

For Rasam paste:
Coriander seeds – 2 tsp
Chanadal – 2 tsp
Cumin seeds/Jeera – 1/2 tsp
Pepper – 1/4 tsp
Red Chillies – 2
Grated Coconut – 1/4 cup
Water – as required
Oil – 1/2 tsp

For Tempering:
Ghee – 1 tsp
Mustard seeds – 1 tsp and Red chilli – 1
Hing – a pinch
Curry leaves – handful

Method:

In a flat pan, heat 1/2 tsp oil. Once oil is hot, add red chillies and chanadal and fry till chanadal changes color. Add coriander seeds,Jeera and pepper and fry for few seconds. Add grated coconut and fry for few seconds till it turns slightly brown.
Switch off the stove .Cool and grind into a smooth paste with little water.

Soak Tamarind in hot water. Squeeze the tamarind and filter the juice and keep aside.

Chop tomatoes into big pieces.

In a large vessel, add tomatoes and 1 cup water. Add Tumeric powder, salt and cook it till tomatoes become soft.
Add tamarind water and cook till raw smell of tamarind goes away.
Add cooked toor dal and the ground paste. Add 2 cups of water and jaggery.
Cook for few minutes till the entire Rasam froths nicely.
Take off from the stove.

Heat ghee in a small pan. Once ghee is hot, add Red chilli , mustard seeds and wait till it crackles.
Add hing and curry leaves.Fry for few seconds and pour over Rasam.

Garnish with chopped coriander leaves.

Serve Rasam with rice . This can also be had as a soup.

Pirandai Thogayal

pirandai_thogayal

Pirandai (Adamant Creeper) is rich in calcium.It is good for strengthening bones,joint pains,lack of appetite,indigestion etc.

Ingredients:
Pirandai – 5 to 6 small sticks
Tamarind – lemon sized ball
Grated coconut – 1/4 cup
Chanadal – 1.5 tbsp
Udad dal – 1.5 tbsp
Jeera – 1/4 tsp
Black pepper – 3 to 4
Red chillies – 3 to 4
Thippli powder(Optional) – 2 pinch
Jaggery (Optional) – 1/4 tsp
Garlic cloves – 4
Ginger – 1/2 inch
Curry leaves – handful
Salt
Oil – 1 tsp

For Tempering:
Mustard seeds – 1 tsp
Udad dal – 1 tsp
Hing – a pinch
Oil – 1/2 tsp

Method:

Cleaning of Pirandai:
Oil your hands or wear gloves while handling pirandai as it itches a lot.
Remove any leafs attached to pirandai. These leaves can be added while frying pirandai.
Cut off the ends of pirandai sticks.
With a help of a peeler, remove the ridges of the pirandai sticks. Wash and chop into small pieces.

In a tawa or flat pan , add 1 tsp of oil. Once oil is hot, add red chillies,chanadal,udad dal and roast for few seconds till it slightly changes color. Add Jeera,pepper and fry for few seconds. Add cut pirandai pieces,ginger and garlic and fry till pirandai changes color.
Add curry leaves and grated coconut and fry till coconut is light brown. Add tamarind pieces and fry for few seconds.
Switch off the stove.Let the mixture cool down. Grind with salt,Thippli powder (if using it) and jaggery by adding little water into a paste.

Heat oil in a small pan. Once hot, add Udad dal and fry till it becomes light brown. Add mustard seeds and wait till it crackles.Add hing .Switch off the stove.Pour over the thogayal.

This thogayal is a good side dish for rice  . This thogayal tastes good when mixed with little hot rice and ghee.

Chokha

chokha

Chokha’s are basically dips to go along with Sattu Paratha or sattu littis.This is a traditional healthy Bihari recipe.

Tomato Capsicum Chokha:
Medium size tomatoes – 4
Capsicum – 1
Onion – 1
Garlic – 3 cloves
Green chilli – 1
Coriander leaves – handful
Mustard oil – 1/3 tsp
Lemon juice – 2 tsp
Salt

Brinjal Chokha:
One big Brinjal(Bharta variety) – 1
Onion – 1
Garlic – 3 cloves
Green chilli – 1
Coriander leaves – handful
Mustard oil – 1/3 tsp
Lemon juice – 2 tsp
Salt

Potato/Aloo Chokha:
Potatoes – 2
Onion – 1
Garlic – 3 cloves
Green chilli – 1 to 2
Coriander leaves – handful
Mustard oil – 1/3 tsp
Lemon juice – 4 tsp
Salt

Method:

For all the Chokha’s, finely chop Onions, garlic, green chillies and coriander leaves.
Boil potatoes. Once cool , peel and mash the potatoes.

On the stove top or a tawa, roast the tomatoes,capsicum and Brinjal till their outer skin is charred.If we insert a knife through these veggies,it should easily slide through them.

Once the vegetables are cool to handle, peel the skin of tomatoes,capsicum and brinjal.

Finely chop tomatoes and capsicum after peeling the charred skin.
Mash the brinjal and set aside.

Tomato Chokha:
In a bowl, add chopped tomatoes and capsicum. Add chopped onion,garlic,green chilli and coriander leaves.Add mustard oil,salt and lime juice. Mix well.

Brinjal Chokha:
In a bowl,add mashed brinjal,onion,garlic,green chilli and coriander leaves.Add mustard oil,salt and lime juice. Mix well.

Potato/Aloo Chokha:
In a bowl, add mashed potatoes,onion,garlic,green chilli and coriander leaves.Add mustard oil,salt and lime juice. Mix well.

Serve with Sattu Paratha or litti.These Chokha’s can be had separately as a salad also.