Tomato Rasam / Tomato Charu


Rasam/ Charu is a compulsory item back home, both in my parents' and in-laws' places. Until a few years back it used to be unavoidable for me too. Of late, lot of changes in eating habits has forced me to get out of this habit but I do make Rasam occasionally. When there is Rasam at the table, we definitely enjoy more so in winter! This recipe is a typical preparation at my in-law's place. The rasam powder is my MIL's specialty. To this day, the taste of rasam my MIL makes is by far the best!


Tomato Rasam


Ingredients - 


Tomato Cubed 1 cup
Turmeric 1/4 tsp
Salt as per taste
Toor Dal 1/3 cup (Optional)
Sugar/Jaggery 2 tsp (or as per taste)
Rasam Powder 2 tsp
Tamarind juice 1 Tbsp (or as per taste)
Water about 4 cups
Coriander leaves for garnish
Seasoning (Oil/Ghee 1 tsp, Jeera/Cumin seeds 1/2 tsp, Mustard Seeds 1/2 tsp, Curry leaves a few, Hing / Asafoetida 1/8 tsp)


Method Of Preparation - 


Boil Tomatoes in about a cup of water and set aside. There are two ways of proceeding next.
1. De-skin the tomatoes and grind the tomatoes. 2. Grind the tomatoes and leaving some as is.


In a heated sauce pan, add oil/ghee and the rest of the ingredients. After the mustard seeds splutter, add the tomato paste. [Another method would be to saute the tomatoes in the seasoning until they are mushy and proceed as below.]

Here, if desired, boil toor dal with water and blend and use it to partly substitute water.

Add about 4-5 cups of water and turmeric, salt, rasam powder, sugar/jaggery, tamarind juice and bring the rasam to a boil.


Reduce the flame and let the flavors blend in for about 3-4 min and garnish with coriander leaves. Cover with a lid until ready to serve.


Preparation Time 17-20 min
Makes 4 cups

Read More
Posted by Harini on Wednesday, February 16, 2011
10 comments
categories: , , , , | | edit post

Gujarati Dal From Sukham Ayu ~ Indian Cooking Challenge



Like a very typical South Indian vegetarian household, Dal is cooked almost everyday in my kitchen too. Just to break the monotony, I like to bring variety to the dals and have tried many varieties of dals in different combinations. But this combination of drumstick is something I never tried. 

The original recipe asks for yam / Kanda. But I am not a great fan of yam. The authors suggest cluster beans or any other vegetable as a substitute for yam. So I have substituted it with Butternut squash.  In fact I thought I should exempt myself from this month's challenge. But after going through many posts and mouth watering pictures of this dal from my fellow bloggers, I couldn't stop myself from making it for lunch today. It surely is a very delectable dal. I am glad I listened to my tongue :) A big thank you to  Srivalli for choosing this delicious Gujrati Dal for ICC this month. She selected this authentic gujarati dal from the cookbook Sukham Ayu co authored by Jigyasa giri and Pratibha jain.

Gujarati Dal

Ingredients - 

Toor Dal  1/2 cup 
Yam 6-8 pieces (I used butternut squash instead)
Turmeric 1/2 tsp
Tamarind pulp  2 tbsp
Jaggery  2 tsp (I used raw sugar instead)
Dry dates 4 halved (I used fresh pitted dates)
Drumsticks  about 8-10 ( 2 inch pieces)
Peanuts/Groundnuts  2-3 tbsp
Green Chillies  2 slit
Ginger 1 inch piece ( finely chopped)
Dhania-Jeera Powder- 2 tsp
For Garnish  - Garam Masala  1/4 tsp and few Coriander Leaves 
Salt as per taste
Seasoning (Ghee/Oil  2 tsp, Mustard Seeds - 1/2 tsp, Fenugreek Seeds 1/4 tsp, Cumin Seeds 1/2 tsp, Dry Red Chillies  2, Hing 1/4 tsp, few Curry Leaves )

Gujarati Dal

Method Of Preparation - 

Pressure cook toor dal with turmeric, drumstick and peanuts in 2 cups of water. Make sure the dal is soft. Churn the dal well after the cooker cools down.

In a small heated sauce pan, prepare the seasoning by adding ghee (I added oil) and the rest of the seasoning ingredients. After the mustard seeds splutter, add the cooked dal and add all the ingredients except the garnish ingredients.

Add 1 cup of water and allow the dal to simmer for 5-10 mins. The more the dal simmers the better the taste. (I guess it is the case with any dal/sambar!)

Gujrati Dal

Add garam masala and coriander leaves for garnishing.

It tastes best when served hot.

Preparation Time 40 min 
Serves 3 Adults

Read More
Posted by Harini on Tuesday, February 15, 2011
12 comments
categories: , , , , , | | edit post

Mixed Vegetable And Nuts Rice ~ Blogging Marathon Day 7


On a weekend we had a heavy brunch and were not in a mood to eat an elaborate lunch  I was not in a mood to cook an elaborate meal. So I decided to make a one pot meal leaving me time for some errands. So cooked up this Nut filled Rice which we all relished. Most importantly the little one who can't eat even a little spice took a second serving leaving me totally in awe! A simple fried rice with the addition of nuts gets transformed into a fantastic lunch !!


Mixed Vegetable And Nuts Rice


Ingredients - 


Basmati Rice 1 1/2 cups
Onions chopped 1/4 cup
Carrots cubed 1/2 cup
Peas 2  Tbsp
Edamame 1/4 cup
Raisins handful
Almonds chopped 7-8
Walnuts chopped 7-8
Cashews chopped 7-8
Peanuts 7-8
Sesame Seeds 2 Tbsp
Sunflower Seeds 2 Tbsp
Pine nuts 1 Tbsp
Ginger Garlic Paste 1 tsp
Garam Masala 1/2 tsp
Salt as per taste
Seasoning (Oil 1 Tbsp, Shajira 1/4 tsp, Cloves  3-4, Cinnamon 1 inch, Star Anise 2 petals, Cardamom 2 pods, Bay Leaf 1 )
Coriander leaves for garnish


Mixed Vegetable And Nuts Rice


Method Of Preparation -


Soak Basmati Rice in about 3-4 cups of water for about 20 min or so.


Meanwhile, in a  heated wok/kadai/sauce pan, add oil and the rest of the seasoning. After the shajira is brown enough, add ginger-garlic paste and onions and saute until the onions are golden brown in color.


Add all the nuts, raisins and seeds except the pine nuts and sunflower seeds. Saute them until they all get a golden hue.


Add the peas, carrots and edamame and fry for about 2 min.


Drain the Basmati Rice and fry along with the rest of the vegetables for a couple of minutes.


Now is the time to cook the rice. Use either the stove top method to cook the contents or If you are like me, transfer the contents to a rice cooker and add 3 1/2 cups of water and let the rice cooker do the job!


After the rice is cooked, transfer it into a serving bowl, and garnish with sunflower seeds and pine nuts. Optionally add coriander leaves!


Preparation Time 45 min 
Serves 3-4 Adults

Read More
Posted by Harini on
13 comments
categories: , , , , , , , , , , , , , , , | | edit post

Curry Leaf Rice ~ Karivepaku Annam ~ Blogging Marathon Day 6


Who wouldn't love the aroma and flavor of Curry Leaves? I believe that these wonder leaves lend flavor to any dish. Just a few leaves lend so much of health benefits too. Given this, Srivalli's Blogging Marathon has given me a chance to explore many Rice dishes and each one of them has been liked by me and my family. Curry Leaf rice is one more in this category.


This recipe is from my cousin, Mallika. She had talked about this recipe a few years back and I conveniently forgot about it. This marathon has reminded me to get the recipe again from her and I made it today. It tastes absolutely divine. For the Curry leaf haters, if there are any, trust me, try this once and you might change your opinion about curry leaves! 


Also I have chosen to make this easy breezy rice using the healthier option of Brown rice.


Also peek into the kitchens of my friends here..




Curry Leaf Rice


Ingredients - 


Brown Basmati Rice 1 1/2 cups (Regular rice should be fine too)
Turmeric 1/4 tsp
Salt as per taste
Seasoning (Oil 1 Tbsp, Chana Dal 1 Tbsp, Urad 1 tsp, Mustard seeds 1 tsp, Cashews a few, Dry Red Chillies 1-2, Hing/Asafoetida 1/8 tsp)
Lemon Juice 1 Tbsp (if desired)


To Grind - 
Curry leaves about 10-12 twigs
Coconut 3 Tbsp
Jeera 1 Tbsp (I used Jeera powder as I had forgotten to grind it )
Green Chillies 3-4 (or as per taste)


Curry Leaf Rice


Method Of Preparation - 


Cook Rice as per preference and let it cool in a wide bowl.


Grind the ingredients listed under 'To Grind' using as little water as possible to get a coarse paste. (or smooth paste if thats your preference)


In a heated wok / kadai add oil and the rest of the seasoning. 


After the mustard seeds splutter and the dals are brown, add Turmeric, the ground paste and salt.
Curry Leaf Rice


Add the rice and mix well. Check for taste and squeeze in some lemon juice.


Garnish with more roasted cashews and coconut if preferred. 


Sending this to Siri's WWC event, started by Sanjeetha of Lite Bite.



Preparation Time 10 min (Excluding cooking time of Rice)
Serves 3-4 Adults

Read More
Posted by Harini on Monday, February 14, 2011
23 comments
categories: , , , , , , , | | edit post

Pineapple Fried Rice ~ Blogging Marathon Day 5


If you are a fan of Oriental Cuisine, you are in for a delicious treat !! Pineapple Fried Rice was in my to-do list for quite some time and I had collected various versions from all over the internet. I just couldn't make up my mind which method to follow. The final nudge came from S who said he had tasted the authentic Pineapple Fried Rice at a Thai restaurant and that he would love to have it if I prepared with Basmati Rice. 


I loosely followed the recipe from here. 


The verdict was a very encouraging one. S certifies that it is almost like the one he ate at the Thai restaurant except that the quantity of soy sauce needs to be upped. In fact he added a little soy sauce to his share and was very happy. But personally I don't like the overpowering taste of soy sauce(This was just about right for me). So feel free to adjust the soy sauce as per taste.


Initially I was a little apprehensive about the addition of pineapple as I thought it would result in a sweetish rice which might not be very much liked. But the taste of curry powder compensated and it turned out to be a pleasurable experience! The kids liked it too!!



Lets take a peek at some other Marathoners..



Pineapple Fried Rice


Ingredients - 


Basmati Rice 2 cups
Pineapple Chunks 1 1/2 - 2 cups
Carrot Grated 1 cup
Edamame 1/4 cup (Could use peas too)
Cabbage Shredded 1/2 cup
Green Chillies 1-2 (Optional)
Garlic 3 cloves
Onion Chopped 1/2 cup
Raisins 1/4 cup
Cashews 1/4 cup
Soy Sauce 3 Tbsp (or as per taste)
Curry Powder 1 Tbsp (or as per taste)
Spring onions (I didn't use) and Coriander leaves for Garnish


Pineapple Fried Rice


Method Of Preparation - 


Soak Basmati Rice (actually I love sona masoori better, but S insisted on Basmati) for about 20 min and cook. (I cooked in a rice cooker).
The original recipe calls for leftover refrigerated rice. Since I didn't have leftover rice, I cooked fresh and refrigerated for 20 min.


Meanwhile grate or finely chop carrot and cabbage. Thinly slice onions. Finely chop/grate garlic cloves. Keep them aside.


In a small bowl, mix the curry powder and soy sauce and keep aside.


Place a wok/kadai on medium-high heat and pour oil. After the oil is hot, add onions and garlic and saute for a minute or two. (If using green chillies now is the time to add them. 


Next to add are the carrot, cashew and cabbage and saute until they are just about cooked but still have a crunch. It takes about 5 min or so.


Check on the rice to see if there are any lumps, if there are apply a little oil and mix with your fingers.


Transfer the rice, pineapple chunks and raisins and mix well till the rice is slightly fried. 


Add the soy sauce+curry powder mixture and adjust the salt. Fry a couple more minutes and remove from heat.
Pineapple Fried Rice


Garnish chopped coriander leaves and / or spring onions and enjoy!


Traditionally it is served in a carved pineapple but I chose to serve it in my regular serving bowls!


Preparation Time 20 min (Excl rice prep)
Serves 4 Adults

Read More
Posted by Harini on Sunday, February 13, 2011
23 comments
categories: , , , , , , , , , , , | | edit post

Cilantro Rice ~ Kothimeera Rice - Blogging Marathon Day 4


Looking for an interesting/tasty recipe for lunch boxes? Look no further. This Cilantro Rice/ Coriander leaves Rice/Kothimeera Rice is surely a winner at home specially with the picky eater of our house!! Also she happens to be a hater of cilantro when garnished in any recipe. I knew that it is in the leaf form that she doesn't like and not the distinct flavor of cilantro. So I tried this recipe. Moreover the recipe has been lying around in one of the many papers I use to jot down recipes! This one is probably from a few years back. Due to the ongoing Blogging Marathon, I had a chance to go through all the recipes on papers, in my books, on my computer and some online also! And so here it is..


I am curious to check what my fellow Marathoners are up to today..lets take a peek..



Coriander Rice

Ingredients - 


Sona Masoori Rice 1 1/2 cups (Basmati should be fine too)
Cilantro / Kothimeera / Coriander leaves about 2 cup approx
Green Chillies 3-4 (or as per taste)
Turmeric 1/2 tsp
Salt as per taste
Onions finely chopped 1/2 cup
Coconut Fresh/Frozen/Dry 3 Tbsp grated/powdered
Seasoning (Oil 1 Tbsp, Cloves 3-4, Cinnamon 1 inch , Cardamom 2-3 pods, Bay leaf 1 , Cumin Seeds 1 tsp)
Lemon Juice as per taste

Method Of Preparation - 


Cook the rice in your preferred method. (I use the rice cooker)


Meanwhile, make a paste of coriander leaves, coconut and green chillies adding as little water as is required.


In a heated wok/kadai, add the oil and the rest of the seasoning and after the cumin seeds are brown, add the chopped onions and saute until golden brown. 


Add turmeric and the coriander paste and switch off the flame.


Add salt and the cooled rice and mix well.


Mix in some lemon juice as per taste.


Preparation Time 30 min 
Serves 3 Adults

Read More
Posted by Harini on Saturday, February 12, 2011
31 comments
categories: , , , , , , , | | edit post

Capsicum Rice ~ Blogging Marathon Day 3


Once upon a time, Capsicum Rice was a rescuer for me! It was the usual go-to recipe for S's lunch box. But of late I have not been preparing this, as capsicum has been causing acidity and heartburn. But I think drinking good amount of water will solve the problem and moreover capsicum has a lot of health benefits too. Nevertheless I sneak in capsicum here and there. On one such occasion, I made it with a combo of onion, tomato, Capsicum and vangibath powder and sure turned out delicious!! If anyone has noticed, Vangibath powder is an essential in my pantry :) 

Drop in to see what's cooking at our fellow bloggers who have taken up this Marathon, each of them taking up a particular theme. 

Capsicum Rice
Ingredients - 


Rice 1 1/2 cups (Brown or Basmati or regular, but I used Sona Masoori)
Capsicum / Green Bell Pepper 2 cups
Onions Finely Chopped 1/4 - 1/2 cup
Tomato finely chopped 1/4 cup
Turmeric 1/8 tsp
Green Chillies 2-3 (or as per taste)
Vangibath Powder 1-2 tsp
Salt as per taste
Lemon Juice 1-2 tsp (or as per taste)
Seasoning (Oil 2 tsp, Cloves 3-4, Bay leaf 1, Cinnamon 1 inch piece, Cumin / Jeera 1 tsp, Cardamom 2-3 pods)

Method Of Preparation - 

Cook rice as per preference and set aside. (I used the rice cooker to cook rice).

In a heated wok/kadai, add 2 tsp of oil and the rest of the seasoning. After the cumin seeds start to brown, add the onions and saute until golden brown. Add the chopped green chillies, tomatoes and chopped capsicum.

Add turmeric and cover with a lid so as to let the capsicum get cooked al dente. 

After about 5-7 min, when the capsicum is fork tender, add Vangibath Powder and salt. 

Once the mixture is near water-free, reduce the heat and add the cooked rice and mix well. 

Adjust the taste and squeeze in some lemon juice. 


Linking this to TorviewToronto's 'Food palette series Green' .


Preparation Time 30 min
Serves 2-3 Adults

Read More
Posted by Harini on Friday, February 11, 2011
24 comments
categories: , , , , , | | edit post
Related Posts Plugin for WordPress, Blogger...

Search Tamalapaku


Follow me

Follow Me on Pinterest

Tamalapaku on Facebook

Subscribe via Email


Enter your email address:

Delivered by FeedBurner


On Our Menu

Recipes by Ingredients









Archives

Followers

Member Of

Member Of
All recipes are on Petitchef
Top Food Blogs
Blog Directory