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.

Vengaya Kose/Onion Tomato with coconut gravy

Tags

chettinad recipe, Chettinad side dish, gravy for dosa, simple gravy for idli, South Indian breakfast recipe, South Indian Recipe, Vengaya Kose, Vengaya Kose recipe

Vengaya kose is a very common Chettinad side dish for idli/dosa. When I have to prepare something which is of Chettinad style, I usually get recipe from my grandma or mom. These days both of them are really busy with their work. So got this recipe from Solai Achi website , here we can find most of the chettinad special recipes.

Ingredients:

Onion : 1/2 of a large

Tomato : 1/2 of a large

Potato : 2 small

Cinnamon stick : 1 small

Cloves : 2

Oil : 1 1/2 teaspoon

Fennel seeds : 1 teaspoon

Salt : as needed

Water : as needed

To grind:

Grated coconut : 2 tablespoons

Roasted gram/pottukadalai : 1 tablespoon

Garlic : 2 pods

Fennel seeds : 1 teaspoon

Red Chili : 2

Method:

• Chop onions length wise, chop tomato and potato to small pieces
• Add all the items in to grind and with little water to make a fine paste. Set aside.
• In a pan heat oil. When hot add cinnamon sticks, cloves, fennel seeds.
• When it crackles, add onion. Saute for 2 mins.
• Then add the potato and saute till half done.
• Next add tomato and saute till they are mashed well. Add salt and mix.
• Now add water to cover just a bit above the veggie layer.
• Cover the pan with a lid and let it cook for 5 mins.
• Now check if the potato are 90% done, then add the ground paste.
• Simmer for 5 mins and cook.
• Finally add cilantro leaves and garnish.

This goes well with any idli/Dosa/Chappati.

Arisi Upma/Rice Rava Upma

Tags

Arisi Upma, how to make upma, Idli rava recipe, Indian breakfast recipes, Rice Rava upma, South Indian breakfast recipe, South Indian Recipe, upma recipe

Rice rava upma/arisi upma is one of my favorite. I used to love it when my grandma prepares it. My hubby somehow doesn’t like it, he used to say I make it very dry. So I changed my way of preparation and finally could make him say it is good 😀 YAY!!!

I used to make it in pressure cooker and it always used get a little dry and stick to the bottom. That is majorly because I use less oil 😛 So I tried the way my grandma makes it in normal pan rather than pressure cooker. That made a lot of difference. Also continuous stirring in medium low flame helps getting better result.

Ingredients:

Rice Rava/Idli Rava : 1 cup

Water : 2.5 cups

Onion : 1/4 of a large chopped

Green Chili : 2 slit in half

Ginger : 1 inch piece

Grated Coconut : 1 tablespoon(optional)

Oil : 1 tablespoon

Mustard seeds : 1/4 teaspoon

Urad dal : 1/4 teaspoon

Cumin Seeds : 1/4 teaspoon

Channa dal : 1/4 teaspoon

Curry leaves : Few

Veggies : any optional

Salt : to taste

Method:

• Heat oil in a pan. When hot add mustard seeds, urad dal, cumin seeds, channa dal. When it crackles and changes to golden brown color, add curry leaves. Let it splutter.
• Now add onions and green chili. Saute till translucent. In case you are adding veggies, add now saute till half cooked.
• Next add water and salt. Throw the ginger along with it. When the water boils well.
• Now add the rice rava and stir. Make sure to stir so that lumps doesn’t form.
• Cover the pan with a lid and cook for few mins.
• After 4 to 5 mins, reduce to heat to medium low.
• Open lid and make sure to stir for every one minute until the rice rava gets cooked well.
• It might start get stuck at the bottom, so reduce flame and cook.
• It should get ready in 10 mins.
• Finally add grated coconut and stir, this is totally optional. Leave over the stove top with closed lid for 15 to 20 mins (without heat).
• Serve with any chutney or sambar. I served with Peanuts Chutney which was a great combo 🙂