Monday, June 15, 2015

KURGI RASAM

This is a recipe which is easy and can be followed on a lazy day.

Ingredients
Toor daal 1 cup
Tomato 2 big
Garlic pods 1 whole
Coriander leaves with stems
Jeera powder 1 tsp
Haldi 1 tsp
Pepper powder 1/2 tsp
Red chilli powder 1 tsp
Tamarind paste 1 tsp
Salt to taste
Coriander leaves for garnishing

For the tadka (tempering)
Oil 2 tsp
Mustard seeds 1 tsp
Hing 1/2 tsp
Curry leaves 8-10
Red chilli 2

Method

Pressure cook daal with whole tomato, garlic pod, coriander leaves with stem and sufficient water. Cool it. Put the daal mix in a blender. Take out the pulp through a strainer.

In a kadai, add daal pulp. mix jeera powder, pepper powder, red chilli powder, tamarind paste, haldi and salt to taste. Mix well and add water as needed to make it to the rasam consistency. Keep the kadai on medium flame and bring it to a boil.

Heat a small pan. Add oil, mustard seeds. As they splutter add hing, curry leaves and red chilli. Add this tempering to the boiling rasam. Cover. Garnish with coriander leaves. Serve hot with white rice and ghee and not to forget the papad. 
EGG CURRY

This is my mom's recipe. Even though I don't eat egg, I prepare dishes with egg as my kids like them. So here goes the zatpat recipe of egg curry

Ingredients

Egg 4 boiled, peeled and halved
Onion 1 big chopped finely
Oil as needed
Salt to taste
Coriander for garnishing

For ground masala
Cinnamon stick 1 inch
Cloves 3-4
Coriander seeds 2 tsp
Fennel seeds (saunf) 2 tsp
Poppy seeds (khus-khus) 1 tsp
Haldi 1/2 tsp
Red chillies 5-6
Coriander leaves 1 bunch
Coconut 1 cup
Tamarind paste 1 tsp
Ghee

Method
Saute all the ingredients for ground masala in ghee except for coriander leaves and tamarind paste. Grind it to a fine paste with coriander leaves and tamarind paste adding little water.

Heat oil in kadai. Add chopped onion. Saute till golden. Add ground masala and salt. Add little water as per the desired consistency. Bring it to a boil. Lower the flame, add halved eggs. The masala should cover the eggs. Cover and cook on a low flame for 5 mins.

Garnish with coriander leaves and serve hot with chapati or rotis.
HULI
(This is a toor daal preparation with vegetables and ground masalas)

I got the recipe of Huli from my Mom-inlaw as my husband loves to eat this with rice. The vegetables which can be used in this are beetroot or cabbage or beans or yam. (All the vegetables that I mentioned are those which I never ate before marriage and used to make faces if my mom cooked them). But with Huli these vegetables taste a little better. So here goes the recipe

Ingredients

Beetroot 1 medium, peeled washed and cubed
Toor dal 1 cup
Tomato 1 big chopped
Hing 1 tsp
Oil 1 tsp
Salt to taste

For the Huli ground masala
Coriander seeds 2 tsp
Cloves 2
Jeera 1 tsp
Methi seeds 1/4 tsp
Hing 1/2 tsp
Curry leaves 10-12
Haldi 1/2 tsp
Red chillies 8-10
Ghee 1 tbsp
Coconut 1/2 cup grated
Tamarind paste 1 tsp

Method

Cook the beetroot cubes for 1 whistle or till cooked. (It should not mash when pressed)

Cook toor dal with tomato, hing and oil in a pressure cooker for 5-6 whistles.

Heat ghee in a small pan. Add cloves, coriander seeds, jeera, methi, hing, and curry leaves. Saute for 1 min on a low flame. Add red chillies. Saute for 1 min. Remove this in a mixer jar. Add coconut and tamarind paste. Add water and grind to a fine paste.

Now mix daal, beetroot cubes and ground masala in a deep kadai. Add a little water and salt to taste. Bring it to a boil. Serve hot with white rice and papad.

Same recipe can be followed for yam & beans.
If using cabbage, then wash and chop cabbage finely. Cook it with water in a kadai. The ground masala & daal can be added to the same. Then follow the method as above.
GOBHI MANCHURIAN

This is something which I keep cooking as my kids like and I like it too (when feel like eating something Deep Fried). I follow a very easy recipe which can be prepared quickly. So here goes the recipe

Ingredients

Gobhi  1 medium size, cut into florets
Onion  1 medium sized, chopped roughly
Green chillies 2, cut slant
Garlic 1 whole, peeled and chopped
Soya sauce 2 tsp
Tomato ketchup 2 tsp
Red chilli sauce 1 tsp
Oil for deep frying plus 3 tbsp
Coriander for garnishing

For the manchurian batter
Maida 1 cup
Rice flour 1/2 cup (can be substituted with cornflour)
Besan 2-3 tsp
Tomato ketchup 4 tsp
Red chilli sauce 2 tsp
Soya sauce 1 tsp
Ginger-garlic paste 1 tsp
Salt to taste.

Method

Wash the gobhi florets and drain water.

Make a very thick batter adding little water with the ingredients. Mix the gobhi florets so that the batter coats evenly.

Heat oil in kadai. Deep fry on medium flame till golden in color. Remove on a tissue paper and let extra oil drain.

Now, heat some more oil in a kadai. Add chopped garlic, chopped green chillies. Saute for 2-3 mins. Add chopped onion. Saute for 2-3 mins. Add Soya sauce, red chilli sauce & tomato ketchup. Fry on high flame for few seconds. Add the deep fried gobhi florets. Mix well. Remove and garnish with coriander leaves. Serve hot.