451: Udupi Tomato Rasam/ Udupi Tomato Sathuamuthu

Udupi is a small town in Southern India, which is known for its culinary skills.  In Udupi, lunch is incomplete without the favorite rasam .Udupi Rasam powder is very much different from the usual one we make. The recipe is simple and you can make this really in no time.

Ingredients

Finely chopped Big Tomato         1 no.

Udupi Rasam Powder

Medium chopped Tomato            1 no.

Tamarind                                   Small ball

Turmeric powder                        ½ Tsp.

Udipi Rasam Powder                    2 Tbsp. (See the Link)

Asafetida powder                        1 Tsp

Curry leaves                               Few

Grated Ginger                             1 Tsp.

Jaggery Powder                           1 Tbsp.

Water                                         2 cups

Salt                                            To Taste

Coriander Leaves                         For Garnish   

For  Seasoning

Butter                                         1 Tbs

Mustard Seeds                             1 Tsp

Jeera                                           1 Tsp

                              

Method:

• Soak Tamarind ball in 1/2 cup warm water and extract the juice.
• In a pan add the tamarind water, salt, turmeric powder, chopped tomatoes, Grated Ginger and curry leaves.
•  Bring to a boil and allow to boil for 7 -8 minutes or till the raw smell of tamarind disappears.
• Now add the 1 ½ cup of water and rasam powder. and continue to cook on medium high for another 6-7 minutes.
• Now add Jaggery powder & medium chopped tomatoes, and adjust salt if needed.
• Switch off the flame and add fresh coriander stalks. While the rasam is simmering, prepare the tempering.
• Heat oil or ghee in a small pan, add mustard seeds and jeera.
• Once the mustard starts jumping switch off the heat and mix it to the boiled rasam.
• Place lid and allow resting for a few minutes before serving with warm rice.

Tip:

• You may dry roast the grated coconut  and use it for garnishing. It will give the masala, a nice aroma

Udupi Tomato Rasam

You may like other Udupi Recipes:

Udupi Sambhar                                             

               

450: Malabar Style Ghee Rice/ Ney Chooru

 

Ghee Rice

Neychoru is a traditional and aromatic Malabar (Northern Kerala) recipe, simple to make, Served alongside a spicy curry.  Kaima rice is short grain rice, which is commonly used in Malabar area for the ghee rice. Here I used Basmati Rice.

Ingredients

Basmati Rice / Kaima Rice          2 cups 

Hot water                                 2 – 2 ½ cups

Salt                                         To Taste

Finely chopped Green chilies      1 Tbsp.

Crushed ginger                         1 tsp

Lime juice                                 1 Tbsp.      

Ghee                                        4 Tbsp.

Dry Masalas

Cloves -                                   3 no.

Cardamom                               3 no.

Cinnamon                                a small piece    

Bay leaf                                   1 no.     

Crushed peppercorns                4 to 5 no.

Fennel Seeds                           ¼ Tsp.

Star Anise                               1 no.

For Seasoning

Ghee                                      2 Tbsp.

Cashew nuts                           3 Tbsp.

Raisins                                   ¼ cup

Desiccated  coconut                 3 Tbsp.

For Garnishing

Chopped coriander leaves        2 Tbsp.

Method:

• Wash and drain the rice and keep it aside.
• Heat ghee in a kadai.  To this, add cashew nuts and stir, till it becomes brown. Remove the cashew nuts. Repeat the procedure with raisins and desecrated coconut. Keep aside.
• Crush together all dry masalas.
• Heat the ghee in a  wide pan, add the crushed spices ,chopped green chilies and crushed ginger and fry for a couple of minutes over low flame.
• Add the washed and drained rice in it and fry for a minute. Add the boiling water and salt to it and stir well
• Close the lid and cook in medium flame for 5 to 10 minutes, cook till water is completely absorbed.
• Remove the lid of the vessel and add some lime juice. Mix well.
• Garnish with cashew nuts, raisins, fried Coconut and coriander leaves
• Serve the ghee rice hot.

Note:

• For Basmati rice   =   1 cup Rice : 2 Cups Water
• For Kaima Rice     =   1 cup Kaima Rice   :   1 ½ cup Water.

•  The rice cooking time may vary depending on the variety of rice. Check in between. If water is not enough or rice isn't cooked, add some hot water and cook till it is done.

449: Udupi Rasam Powder/ Udupi Sathuamuthu Powder

Perfect “Rasam Powder " is the heart for a perfect rasam. If you have this powder in handy, you can prepare this rasam very fast.  Do try this once, i am sure you will say bye to all store bought Rasam Powder.

Ingredients:

Coriander seeds         1 cup

Cumin seeds              1/4 cup

Mustard seeds            1 Tsp.

Byadagi Red Chilies     2 cups

Fenugreek seeds         1/4 cup

Curry leaves                4 strands

Coconut Oil                 2 Tbsp      

Method :

• In a pan, add 1 Tbsp.  Of oil and fry red chilies and curry leaves. Keep aside.
• In the same pan, add 1 tbsp of oil and roast coriander, fenugreek seeds, separately till they turn crispy . Keep aside.
• Slightly fry the cumin seed  and keep aside. 
• Now fry the mustard seed, once its started splutter , add hing powder and fry for a  second and keep aside.
• Now mix all the roasted ingredients, once the roasted species reach room temperature, powder it in mixer.
• Now the Udupi rasam powder is ready. Let it cool and store it in an air tight container.

See my Udupi Sambhar Recipe Here;

http://sadhanakitchen.blogspot.com/2012/05/udipi-sambhar.html

Udupi Rasam Powder

447: Thattai – Version 3

This is a traditional south Indian snack recipe, Thattai looks like tiny tortillas – deep fried to golden brown perfection.  It is little bit time consuming than any other snack. But the taste is worth all the effort and hard work!!

Ingredients:

Rice flour                                          2 cups

Urdh Dal Flour -                                3 Tbsp.

Byadagi Red chilies                            5 no.

Curry leaves chopped                         2 Tbsp.

Bengal gram                                        2 Tbsp.

Urdh Dal                                            1 Tbsp.

Butter                                                1 Tbsp.

Salt                                                    To taste

Asafetida powder                               1/4 tsp

Cooking Oil                                          for deep frying

Method

• Soak the Bengal gram and uradh dhal in 1/2 cup of  warm water for an hour until soft.
• Soak the Red chilies in a hot water for ½ hours.  Grind Red chilies and Asafetida in a mixer.
• Mix all the ingredients in a bowl; sprinkle water little by little and knead it into dough. Be careful in not to add too much of water.
• Divide it into gooseberry sized balls. and keep it covered and let it to dry.
• Take aluminum foil or zip loc covers, grease it with few drops of oil.  Flatten the ball into thin discs.

• Grease your fingers and press the ball with your fingers to flatten it.
• Then with a fork prick all over the Thattai because we don't want the Thattai to puff up like a puri when frying.
• Slowly turn it over your palm. The greased plastic will enable it to slip on your hands easily.
• Meanwhile heat oil for deep frying. Once the oil is smoking hot, reduce the flame to medium
• Drop the Thattai gently in hot oil. The oil will bubble and slowly the thattai’s will come on the surface.
• Flip and cook for more time until the bubbles completely stops, and  cook for 1 more minute in medium – low flame to ensure cooking completely. To ensure both sides are cooked .Drop them on a paper towel to drain excess oil.
• Drain in paper towels. Do one by one and finish all the dough. Cool down.
• Once cooled, store them in an air tight container.
• Enjoy them with your hot tea, or with piping hot rasam rice.

See my Other Thattai Recipe here

Puzhungal Arisi Thattai/Par Boiled Rice Thattai

Thattai- Version 1

446: Walnut Chutney - Indian Style

Walnuts are part of the tree nut family. Walnuts not only taste great but are a rich source of heart-healthy monounsaturated fats and an excellent source of those hard to find omega-3 fatty acids. Like most nuts, they can easily be added to your Healthiest Way of Eating. Just chop and add to your favorite salad, vegetable dish, fruit, or dessert.

Walnut chutney is probably one of the easiest and simplest of recipes.  This chutney is awesome taste. It will dances on your tongue. Eat it with everything. Well maybe not cornflakes. just kidding. Keeps in the fridge for a few days just fine.

Ingredients

Walnuts                              1 cup

Tamarind                            a lemon size

Coriander leaves                  1 tbsp.

Mint leaves                          1 tbsp.

Salt                                     to taste

Fry it oil

Red chilies                           3 no

Coriander seed                     1 tsp.

Cumin seeds                         ½ tsp.

Curry leaves                          2 strings

Asafetida                              ½ tsp.

Grated ginger                        2 tbsp. 

To Seasonings

 Oil                                       1 tsp.

Mustard seeds                        1 tsp.

Red chili                                 1 no.

Method

• Soak the walnut in a hot water for 30 minutes. After  30 minutes drain the water and keep aside the walnuts.
• Heat oil in pan, fry the red chilies, coriander seed,cumin seed, curry leaves, tamarind,grated ginger and asafetida. Keep aside for cool for a minute.
• Grind walnuts with fried ingredients, coriander & mint leaves, and salt into a fine paste.
• Heat the oil, fry the mustard seeds and red chilies.
• Pour over the chutney
• Serve the walnut chutney with Dosa,Idli , Adai or just mix it with hot rice.

445: Thaalatha Kuzhambhu

I just fall more and more in love with kuzhambus. The tangy ness of these tamarind based beauties speaks to me each time I make on. This Thaalatha Kuzhaqmbhu is a traditional Brahmin preparation made with variety of vegetables. This can be had with hot rice and Gingely oil or ghee.

Ingredients

Tamarind                     a small lemon size

Turmeric powder          ¼ Tsp.

Asafetida  powder        ½ Tsp.

Curry Leaves                few

Coconut oil                   2 Tbsp.

Sambhar Powder           1 Tsp.

Salt                             to Taste

Vegetables

Yam                            1 bit

Sweet Potato               1 bit

Snake gourd                1 Bit

Carrot                         1 No.

Green Banana              1 No.

Beans                          a little

White Pumpkin             a bit

Red Pumpkin               1 bit

Eggplant                     2 no.

Capsicum                    1 no

Kothavarakkai             a little

 Fry and Powder it

Toor dhal                     2 tsp.

Urdh Dhal                    2 Tsp.

Channa dhal                 2 Tsp.

Rice                             ½ Tsp.

Red chilies                   5 no.

Coconut                       3 Tsp.

Fry all the ingredients in 1 tsp of oil and grind it in the form of powder 

For Seasoning:

Coconut oil/ Ghee        1 Tbsp.

Mustard seeds             1 Tsp.

Red chilies                  3 no.

Curry leaves                few

Coconut                      1 tbsp.

Method:

• Soak the tamarind in hot water and extract the juice.  Add turmeric powder, salt, asafetida powder and all above the vegetables. Cook the vegetables in turmeric water.
• Fry all masala ingredients in 1 tsp of oil and grind it in a powder.
• Now add the powder and sambhar powder, after the vegetables are cooked.
• Let it be in the stove till it boils.
• Now fry the all seasonings in oil and add to the kuzhambhu.
• Serve hot with hot rice ,pongal, and  dosai .
• Enjoy!!

442 : UNNIYAPPAM

Sweet paniyaram aka Neyyappam, a common prasadam in Kerala temples. This sweet is must on Gokulashtami and karthigai deepam.  I already posted unniappam recipe  in my blog. This is slightly different from that. You can make this  even 20 minutes. Krishna Jayanthi is very near, try this recipe

INGREDIENTS

 Rice flour                              1 cups

 Wheat Flour                          1/2 cup

 Jaggery                                150 gms

 Ripe banana -                       1 No.

 Coconut bits –                      1/4 cup

 Black sesame seeds              1½ Tbsp.

Green Elachi powder              1 Tbsp.

Baking soda                          1/3 Tsp.

Ghee -                                  1 Tbsp.

Coconut Oil /Cooking oil         For deep frying

Method:

• Add a cup of water to jaggery and melt it. Strain the jaggery and let it cool.
• Cut the banana and grind with 1 tbsp. of jaggery, till you get a smooth paste.
• Fry the black sesame seeds and coconut bits in a ghee till it turns golden brown.
• Take a big bowl, add the rice flour, wheat flour, banana gravy, baking soda and fried coconut bits ,black sesame seeds and melted jaggery. Mix well. Keep aside the batter for 30-45 mins
• If the batter turns too thick after resting, add extra water to loosen it and stir well.
• Heat the Unniappam mould, fill it ¾ of oil, pour the batter into mould.
• When one side is cooked, using sharp ladle flip it.
• Once appam is cooked, drain the oil and set aside.
• Sometimes sugar is sprinkled on top to give that awesome black/brown and white contrast and add sweetness. Also it tastes far better if you take it after couple of days, instead of fresh.other 

Try my other Unniappam Recipe Here

http://www.sadhanakitchen.blogspot.com/2011/01/unniappam.html

439 : Naranga Curry / Sweet and Tangy Lemon Curry

Naranga Curry

  

A sweet and tart lemon curry, usually served for traditional feast in Kerala. In Kerala, normally they use Vadugapuli Naranga (Citron Lemon) (Large Lemon with slightly thick peel). But here I substituted them with Fresh Large Lemons to prepare this yummy and spicy curry.

Ingredients

Citron Lemon (OR) Big Lemons    4 Nos

Finely chopped Ginger                 3 Tbsp.

Green Chilies (Chopped)              2 Tbsp.

Tamarind                                    Lemon Size

Jaggery                                      3 Tbsp.

Red Chili powder                           2 Teaspoons

Turmeric powder                           1 Teaspoon

Salt                                              To Taste      

For Seasoning

Coconut Oil                                  2 Tbsp.                                                                    

Mustard seeds                              1 Teaspoon

Dry red chili                                  3 Nos

Asafetida:                                    1/2 Teaspoon

Curry Leaves                                Handful

Method:

• Cut the lemon into small pieces. Remove the seeds.
• Soak the tamarind in hot water for ½ an hour. Extract the juice.
• Heat oil and add finely chopped green chili and chopped ginger. Stir for 5 minutes in medium flame. Add chopped lemon and cook till lemon pieces get soft.
• Boil the tamarind water with jaggery. When jaggery and tamarind starts to come together and get little thick add chili powder, turmeric powder, fenugreek powder, and   asafetida into it and mix well.
• And the tamarind mixture into lemon till gravy thickens.
• Let it simmer on low heat for 5 minutes till gravy thickens. Turn off the heat.
• Now splutter mustard seeds, dry red chili and curry leaves and add this to the curry. Mix well and close the kadai for few minutes …
• Now Naranga curry is ready …
• Try to make curry Naranga curry 1 or 2 days before Sadya.

437: Aloo Simla Mirch Masala/Potato Capsicum Masala

 Potato capsicum masala is a very simple recipe and quite easy to make. In this recipe potatoes and capsicum are sauted together with the spices like chili powder, Curry powder & Snafu powder. It tastes best when it is hot and can be served with naan, roties and rice.

Ingredients

 Big Potatoes                             4 no.

 Big Capsicum                            1 no.

Tomato                                      1 no.

Curry Powder                              1 tsp.

Chili Powder                                 1 tsp.

Snafu powder                               1/4 tsp.

Turmeric Powder                           ¼ tsp.

Salt                                               to taste

For Seasoning

 Oil                                                1 tbsp.

Cumin seeds                                   ½ tsp.

Asafetida                                        a pinch.

Method

• Boil potatoes in a pressure cooker. Cut into medium size cubes. Remove skins and keep aside.
• Chop the capsicum and tomatoes and keep aside.
• Heat oil in cast iron, add all seasonings, when cumin seed crackles add the chopped capsicum and fry for few minute.
• Now add potatoes, masalas and salt. Mix well and cook till potatoes becomes tender and all the moisture evaporates. Stir in between.
• After five minutes add tomatoes and cook until tomatoes becomes tender and mixed well with capsicum and potatoes.
• Serve with Rice and Chapatti.

Note:

• This can be used to prepare chapatti Roll. Take a chapatti  put 2 tbsp of this masala and roll it  and serve.
• This is very good as Lunch box  & Travel menu..

436: Cilantro Pickle/Coriander Leaves Pickle

I am a big pickle lover. In my house no meal is complete without pickle. This cilantro pickle is Andhra’s special.  This is a very simple recipe to follow. . If you are a pickle lover like me, you are going to love this pickle. Just keep in mind the basics of pickle making - use a clean sterilized jar, see that there is no moisture and ensure that oil forms a covering layer over the ingredients in the jar.

Ingredients

Fresh Coriander Leaves          1 big bunch

Curry leaves                         ½  cup

Ginger                                 1  Big piece

Lemon Juice                         ¼ cup

 Spicy Masala Powders

Fenugreek Powder                 1 Tbsp.

Mustard powder                    2 Tbsp.

Turmeric Powder                   1 tsp.

Red Chili powder                   2 Tbsp.

Hing                                    ½ tsp.

Salt                                     1 Tbsp.

For Tempering:

Gingili oil                               3 Tbsp.

Mustard seeds                        1 Tbsp.

Urdh dhal                               1 tbsp.

Method:

• Clean and cut the coriander leaves. Keep aside.
• Chop the ginger in small pieces. Keep aside.
• Cut the curry leaves into small pieces. Keep aside.
• Heat oil in a pan and crackle all the tempering, add chopped ginger in it and fry for 2 minutes.
• Add chopped curry leaves into it . Fry it for 5 minutes in simmer.
• Add the coriander leaves with stems. Fry it for 5 minutes in simmer.
• Switch off the stove and kept it for cool.
• Now take a big bowl, add all spicy masala powder one by one and mix it well.
• Add the cooled coriander mix in to the bowl and mix it well.
• Now add the lime juice and mix it well. Rest it for 2 days 
• After 2 days, the coriander pickle is ready to use.
• This can be stored for a year or more, if refrigerated.

432: Jeera Sathuamuthu/ Cummin Rasam

Cumin seed is known as Jeera in Hindi and Seeragam(seer+Agam) in Tamil. Agam means human body; Seer means making it healthy .That’s why cumin seed is used in most of the Indian dishes on a daily basis. Cumin seed is very good for digestion and stomach ache. And also it boosts metabolism, , improves memories, removes cold,and cures indigestion. It also helps removing Vata dosha from the body

According to Ayurveda jeera exhibits the following medicinal properties.

((Shubhrajeeram katu graahi paachanam deepanam laghu

Garbhashayashuddhikaram ruksham balyam sugandhikam

Tiktham vamikshayaadhmanam vaatam kushtam visham jwaram

http://www.ayurhelp.com

Here is a refreshing rasam for all, try out something new.

Ingredients

Tamarind                                 Lemon size

Chopped tomatoes                     1 no.

Grated ginger                             1 tbsp.

Curry leaves                                few

Turmeric Powder                         ¼ tsp.

Asafetida powder                         ½ tsp.

Chopped coriander leaves             for decoration.

Salt                                             to taste

For Sathuamuthu/Rasam Powder

Cumin Seeds                                  1 tbsp.

Curry leaves                                    few

Red chilies                                       2 no.

Tovar dhal                                       1 tsp.

For Tempering

                               

Ghee                                            1 tsp

Crushed pepper & cumin seed         1 tsp.

Hing                                              a pinch

Method:

• Soak tamarind in 1 cup of hot water, squeeze out the juice and discard the pulp. Keep aside. 
• Using a blender make a coarse powder of Cumin seeds, curry leaves, red chilies and toor dal and keep it aside. 
• In a sauce pan / eeya sombhu add tamarind pulp,chopped tomato, salt, grated ginger, turmeric powder, asafetida and blended jeera rasam powder bring it to boil until the raw smell of tamarind disappears.
• Add 1/2-3/4 cup of water, when it begins to boil, switch of the stove.
• Temper will all seasonings in ghee. Garnish with fresh coriander, leaves.
• Rasam can be served with rice or as a soup.

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