Rasam

Tags

Bachelor recipe, easy rasam, Rasam, rasam for cold, Rasam without rasam powder, simple rasam recipe, South Indian Recipe, South Indian Style Rasam, Village Rasam

Happy New Year 2018 everyone, though a week late 🙂

As promised I thought I will make at least one post every month.

So today it is Rasam, one most favorite recipe in Tamil household. Easy to make.

Ingredients:

• Tamarind Juice – 1.5 cups(soak a big lemon size tamarind and get juice)
• Salt — according to taste.
• to grind
  • Garlic — 6 to 7 pods
  • Tomato – 1/2 large
  • Corriander seeds — 1 tablespoon
  • Toor daal — 1.5 tablespoon
  • Black Pepper — 1/2 table spoon
  • Cumin Seeds/ Jeera — 1/2 tablespoon
• to temper — oil – 1 tablespoon
  • Oil — 1 tablespoon
  • Mustard – 1 teaspoon
  • Urad daal – 1 teaspoon
  • Curry Leaves — few
  • Cumin Seeds/Jeera – 1 teaspoon.
  • onion — 1/2(optional)
• to garnish
  • Cilantro leaves — few

Method:

1. Have tamarind juice ready.
2. In a pan dry roast toor daal, corriander , black pepper, cumin seeds separately and allow it to cool.
3. Chop tomato, and garlic. Add the above roasted items aling with this and grind it to smooth paste.
4. Heat oil in a pan, once hot add items in to temper.
5. If adding onion saute well, add the ground paste.
6. mix well and then add tamarind water and salt.
7. Check if froth starts coming up. If so stop cooking. Add cilantro leaves and garnish. Serve with rice.

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Vegetable Fried Rice (Indian Style, without soy sauce)

Tags

Bachelor recipe, easy fried rice recipe, Fried Rice, fried rice without soy sauce, Indian bachelor recipe, Indian Style Vegetable Fried rice, Soy sauce free fried rice, Vegetable Fried Rice

When I get loads of veggies, on Sunday I opt for vegetable fried rice. My hubby would not want to use soy sauce. So here is a very interesting version with the usage of vinegar. It tastes awesome. My hubby gave me this recipe. We both love it. Hope you will also enjoy this.

Ingredients:

Rice : 2 cups

Onion : 1/2 of a large finely chopped (yellow onions will go great)

Carrot : 2 small

Beans : 10 numbers

Green Bell Pepper/Capsicum : 1/2

Cauliflower : 4 to 5 florets

Peas: 2 to 3 tablespoons (I use frozen)

Spring Onion : 1 strand

Apple Cider Vinegar : 6 tablespoons (Normal vinegar would also work)

Salt : as required

Black Pepper Powder : 1 tablespoon

Oil : 2.5 tablespoons

Cinnamon Stick : 1 small

Bay Leaf :2

Cloves :2

Cumin Seeds : 1/2 teaspoon

Method:

• Chop all the vegetables to small pieces.
• Cook rice and set aside.
• Heat oil in a large pan. When hot add cinnamon sticks, bay leaf, cloves, cumin seeds.
• When they crackle, add onion, saute for 2 mins.
• Next add carrot, beans and saute for 2 to 3 mins.
• Add bell pepper now, saute for another 2 mins.
• Finally add cauliflower, frozen peas saute it. Mix black pepper powder, salt.
• Now add vinegar and mix. Let all the veggies cook. Finally add the spring onions cook for 2 mins.
• Once all the veggies are cooked. Reduce the heat to low.
• Mix the cooked rice.
• Once all the veggies and rice gets mixed, check for salt. If needed add more and mix.

Serve hot 🙂 I like it simple raita, you can also make gobi manchurian.

For all other rice varieties, please click here

Potato Fry/ Urulai Poriyal

Tags

Bachelor recipe, Indian bachelor recipe, Indian Style Potato Fry, Potato Fry, Urulai Kilangu varuval, Urulai Poriyal

We all love potatoes, who doesn’t 😛 . This is an universal recipe in many Indian families. Quick and easy to make. It is not there in my blog yet. So I thought why not take some pictures one day when i prepared. So here it is. There is one secret ingredient which brings more taste to this dish. I got to know from my dear friend Vidya @ Traditionally Modern Food. It gives crispy and tasty potato Fry.

Ingredients:

Potato: 2 to 3 medium
Oil : as required to fry
Mustard seeds: 1/4 teaspoon
Urad dal: 1/4 teaspoon
Cumin Seeds: 1/4 teaspoon
Curry leaves : few
Rice floor: 1 tablespoon
Salt : as required
Turmeric powder: a generous pinch

Method:

• Slice potatoes to small pieces. Put the sliced pieces in water to avoid getting dark.
• Heat oil in a pan, when hot add mustard seeds, urad dal, cumin seeds.
• When they crackle, add curry leaves. Once they splutter add the sliced potatoes by draining the water.
• Saute for 3 to 4 mins.
• Next add the rice flour, turmeric powder, salt.
• Mix well and let it cook. If needed sprinkle water and cook.
• Once done, stop and serve.

Rice flour gives crispiness and an excellent taste. It can totally be avoided in case you don’t want to use.