Tomato Rasam

Ingredients

• Tomatoes - 3
• Tamarind - one lemon sized
• Rasam powder - 1 1/2 teaspoons
• Toor dal or arhar dal - 3 tablespoons
• A pinch of asafoetida (hing)
• Few curry leaves
• Chopped coriander leaves - 2 tablespoons
• Salt to taste
• FOR SEASONING
• Ghee -1 tablespoon
• Mustard seeds - 1 teaspoon
  
  

Method:

Step 1

Soak the tamarind in 1/2 cup of water for 15-20 minutes. Squeeze the tamarind juice out of the pulp and discard the pulp. Keep the tamarind juice aside

Step 2

Wash the toor dal thoroughly and pressure cook the dal in 1 1/2 cups of water upto 4 whistles till it become soft. Once cooled, smash the dal and keep it aside.

Step 3

Heat a heavy bottomed vessel on a low flame. Add 1/2 cup of tamarind juice. Add to it one finely chopped tomato, rasam powder, salt, curry leaves and asafoetida . 

Step 4

Grind the remaining 2 tomatoes in a mixer to a smooth puree.

Step 5

Now add this tomato puree to the tamarind mixture and mix well.

Step 6

Boil the rasam on a low flame till the raw smell of the tamarind goes away. Add smashed dal and 2 cups of water and boil for another 5 minutes.

Step 7

Add more if required to adjust the consistency and bring it to boil. Then switch off the flame.

Step 8

Heat ghee in a pan. Add mustard seeds, Once the seeds start to splutter, add it to the rasam. Take out the rasam in a serving bowl and delicious rasam is now ready to be served

Step 9

Garnish with chopped coriander leaves and serve hot with rice.

Tawa Pulav

Ingredients:

4 cups Boiled or Steamed Rice
½ cup Green Peas Boiled
1 Big sized Potato (Boiled and Chopped)
2 Onion
6 to 7 strands Of Coriander Leaves
1 Tomato chopped
8 to Garlic Chopped
1 tbsp Cumin Seeds (Jeera)
3 tbsp Butter Or Oil
2 Green Chillies chopped finely
1 tsp Turmeric (Haldi)
2 tsp Pav Bhaji Masala
1 tbsp Garam Masala
½ tsp Red Chilli Powder
Salt as per taste

Method:

1. First chop Onion, Boiled Potatoes, Coriander leaves, Tomatoes and Garlic.
2. Take a vessel now add butter or oil. Once it is hot add cumin seeds, when they crackle stir in chopped Garlic. Saute for a minute on low fire.
3. Now add chopped Onions. Fry until crisp and golden brown. Now add all spices and stir well.
4. Add the chopped tomatoes and add little chopped coriander. Add all the spice powder and stir well.
5. Stir in potatoes and green peas.
6. Let the vegetable cook for 2 to 3 mins. Combine well with a spoon. Once all the masalas and vegetables blend well put rice.
7. Add steamed rice little by little by gently stirring in. When all rice is mixed well with the Masalas and veggies after 3 mins. Remove from gas and serve hot with Papad or Raita. Garnish the Tawa Pulao with the rest of chopped coriander leaves.

Veg Cutlets in Appe Pan

Ingredients:

   Potato - 2 medium size (or) 3/4 cup boiled and mashed
   Green Peas – ½ cup
   Carrot - 1/2 cup
   Onion -1
   Green chillies -2
   Turmeric powder - a pinch
   Chilli powder - 1/2 tsp
   Garam masala powder -1/2 tsp
   Salt needed
   Sooji(Upma Rava) - 1/2 cup
   Bread crumbs(optional)
   Oil for shallow frying

 

Method:

Heat oil in a kadai, add mustard seeds, when it splutters, add finely chopped onions and green chillies.

When onions turns transparent, add the cooked carrot and green peas.

Then add turmeric powder, chilli powder, garam masala powder and saute for 2-3 minutes. Switch off the flame.

Add the mashed potatoes, salt as needed and mix well. Set aside to cool.

Now divide the mixture equally, make balls and then flatten it.

Roll the balls over sooji (upma rava) to get nice crispiness.

Take Appe Pan add some oil in each circle of the Appe Pan. Then place the balls in the Appe Pan one by one and cover with a lid for 5 minutes.

Turn to other side by adding ½ tsp oil and allow the cutlets to cook.

Remove the cutlets from the Appe Pan and serve hot with tomato ketchup or green chutney.

Sesame Rolls (Til Rolls)

Sesame Rolls are quick and easy to make. They are healthy and can be consumed guilt free to relish.

Ingredients:

2 cups sesame seeds

1 1/2 cup jaggery

1/4th teaspoon cardamom powder (optional)

1 tablespoon ghee

Method:

Slightly dry roast the sesame seeds till the color slightly changes to pale brown. It will take approximately 2-3 minutes.

Grind 1 cup of sesame seeds into coarse powder.

In a pan add jaggery and 1 tablespoon ghee. Cook it till the jaggery melts and comes to a boil.

Add 1 cup sesame seeds and the sesame powder in the jaggery syrup. Mix well and remove from the gas. Add cardamom powder.

Allow the mixture to cool down slightly say for 2-3 minutes.

You can shape them into small rolls (or) balls while the mixture is warm.

Grease the hands with the ghee and then wet your hands with water. Start making balls from the mixture. It is difficult to make balls once the mixture is completely cool. so you have to be really fast.

Kalakand Recipe

Ingredients:

Paneer, grated: 2 cups (250 gm)
Condensed Milk: ½ tin (200 ml)
Sugar (optional): 2 tblsp
Milk Powder: 1 tblsp
Cardamom Powder: 2 pinches
Pistachios: 5 for decoration

Method:
Drain and squeeze water from the paneer. Crumble the paneer with hands (or) use a blender to crumble.

In a mixing bowl, place the condensed milk, paneer, sugar, milk powder, cardamom powder.

Mix well and pour it to a non-stick pan. Also keep a plate, greased with ghee to set kalakand.
 

Keep mixing in medium flame for 4 minutes or until it starts leaving the sides of the pan.

Pour it to the greased plate and let it set until it cools down. You can cut it when it is warm, into squares. You can decorate by pressing roasted pistachios in each square.

Bread Dosa

Ingredients:

Upma Rava: ¼ cup

Rice Flour: ¼ cup

Bread: 3 (Without edges soaked in ¼ cup of water)
Green Chillies: 2-3
Curry Leaves: few
Ginger: ½ inch
Salt: as per taste

Oil: as per need

Method:

Take a bowl add 1/4 cup Suji, 1/4 cup rice flour and 3 slices of bread without edges (soaked in 1/4 cup of water).

Add curry leaves, green chillies and ginger to the above mixture and grind it to a smooth paste.

Add salt to the above mixture and spread it like dosa on the dosa pan. Use oil (or) butter whichever you prefer for the making of dosas.