Wednesday, August 29, 2012

JEERAGA RASAM WITH PARUPPU THOGAYAL --- JEERA RASAM WITH DHAL CHUTNEY

Jeera rasam & paruppu thogayal is a great combination.

JEERA RASAM 




Ingredients

Cumin seed- 2 tsp
Peppercorn- 2 tsp
Coriander seed- 1 tbsp
Garlic-4 cloves
Red chillies- 1 or 2 ( Acc to taste)
Tamarind - 1 lemon size
Curry leaves- 1 sprig
Coriander leaves- for garnishing
Mustard seed- 1 tsp
Oil- 2 tsp
Ghee- 1 tbsp

Method




Heat oil in a pan add coriander seed,peppercorns, cumin, red chillies,garlic & saute until golden brown. 
Allow to cool & grind in to almost fine paste.
Soak the tamarind in warm water & squeeze the juice, Repeat process until you will get 3-4 cups.
In another pan boil the tamarind water with salt.
Add the ground paste & allow to cook until raw flavours extracts.
Heat ghee in a pan temper with mustard seed.
Garnish with coriander leaves.


PARUPPU THOGAYAL


Ingredients


Tuvar dhal- 1/2 cup
Peppercorn- 1 tsp
Red chillies- 1 or 2 (Acc to taste)
Oil- 1 tsp
salt- to taste
Method

Heat oil in a pan, add red chilli,peppercorns, tuvar dhal & saute until golden brown.
Allow to cool & grind with little water to a course paste.
Serve it plain rice, ghee & jeeraga rasam

Thursday, August 16, 2012

BEANS PORIYAL/ BEANS CURRY




Ingredients


Beans- 250gms(chopped)
Onion- 1 no(Chopped)
Red Chillies- 1 or 2 no
Oil- 2 tsp
Mustard seed- 1 tsp
Urad dhal- 1 tsp
Grated Coconut- 2 tbsp
Salt- 1/2 tsp

Method

Heat oil in a pan add mustard seed,urad dhal & red chillies allow to temper.
Add chopped onion,salt & sauté

Add chopped beans .& mix well.

Simmer with a lid on until cooked.

Finally garnish with grated coconut.

Thursday, August 9, 2012

CHINNA VENKAYA THOGAYAL / SHALLOTS ONION CHUTNEY



Ingredients

Small onions/Shallot- 1 cup ( deskin)
Urad dhal- 2 tbsp
Red chillies- 1 -2 no (Acc to taste)
Tamarind -  1tbsp (Goose bury  size)
Salt- to taste
Oil- 1 Tbsp

Method

Heat oil in a pan, add urad dhal & red chillies ,allow to sauté until roasted & keep it aside.



Add shallots & sauté until done.




Take a blender add roasted urad dhal, red chillies, Tamarind,shallots,salt & blend  to a coarse paste.
Serve it with Rice.
Note: If the tamarind is dry, soak it in a little warm water.




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Sunday, August 5, 2012

CHOW CHOW CARROT KOOTU/ SABJI -CHOYATE CARROT CURRY



Ingredients

Chow chow- 1 cup ( chopped)
Carrot-1 cup (chopped)
Tuvar Dhal- 1cup (cooked)
Oil- 1 Tbsp
Coconut- 2tbsp
G.chilles- 2no
Cumin seed-1 tsp
Mustard seed- 1 tsp
Urad dal-1 tsp
Channa dal- 1 tsp
Hing- 1/4 tsp

Method

Boil the chow chow & carrot with salt in a pan.
Allow to cook until soft.



Meanwhile grind the coconut,g.chilles & cumin to a coarse paste.
Add cooked tuvar dhal & coarse paste to the kootu.


Mix well & allow to cook for couple of mins & Keep it aside.
Temper with  mustard seed, urad dhal, splitted channa dhal & Hing.

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