455 : Karamani Kuzhambhu/ Black Eye Beans Gravy

Karamani is a legume that can be used to make lot of recipes like Kuzhambhu, Sundals, side dish for chapatti . Karamani Kuzhambhu/Black Eye Beans Gravy   is a traditional south Indian dish; it tastes great with white rice and ghee. If you are looking for easy and healthy kuzhambhu recipe, then do try this dish.

Ingredients:

Karamani / Black Eye Beans     1 cup soaked

Tomato                                   2 No.

Tamarind                                small Lemon size

Red chili Powder                    - ½ Tsp.

Sambhar Powder                      2 Tbsp.

Turmeric Powder                      ¼ Tsp.

Asafetida Powder                      ½ Tsp.

Sugar                                       1 Tsp.

Salt                                         To Taste

Coconut oil                               1 Tbsp.

Coriander Leaves                      for decoration    

 

To Grind

Coconut                                   ½ cup

Fennel Seed                             1 Tbsp.

Method:

• Soak Karamani overnight, rinse 3-4 times in water and pressure cook with enough water, salt for 3 whistles
• Turn off the heat and let the steam go all by itself. Open the cooker and keep it with the cooking liquid.
• Soak tamarind in 1 cup water for 10-15 minutes and extra juice. Keep aside.
• Chop the tomatoes and keep aside.
• Grind together all the ingredients listed under 'To Grind' use little water if required. Keep aside.

To Make Kuzhambhu:

• Heat the coconut oil in a  kadai, Add in tomatoes, salt and sugar. Mix well and cook till they turn mushy.
• Add in all spice powders and mix well. Now add a coconut paste mix well.
• Add tamarind juice, and bring it to good boil.  Add cooked Karamani with water and Bring this to boil, simmer it for 15 to 20 mins till oil separates.
•  Serve hot with steamed rice and Pappad.

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                                             

               

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..

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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421 : Chitrannam - Variety Of Mixed Rices

Chitrannam or the rice cooked in different flavors, colors and ingredients. It is prepared by cooking rice and by mixing it with various condiments. Chitrannam varieties improve the taste of food and are mainly indicated in Anorexia.

To See the recipe , Please click the Link

VARIETY OF MIXED RICES 

Puliyodharai (Puli Sadam)                   Lemon Rice                          Coconut Rice
 
       


Kathamba Sadam                            Raw Mango Rice                         Dhadiyonnam 
         


Arisi Paruppu Sadam                           Spicy Tomato Rice                     Sarkarai Pongal          
        
 
     Kothamali Rice                          Bisi Bela Bath                           KalKandu Satham
         

Venn Pongal                                   Capsicum Rice                               Pudina Rice 
          

416: Pumpkin Sambhar/ Poosanikai Sambhar

South Indian meal is incomplete without Sāmbhar. Though I already posted few Sāmbhar recipes, I want to post one more Sāmbhar recipe.   Make delicious Pumpkin Sambar using this simple recipe from  My Madappalli.

Ingredients  

 Chopped Red Pumpkins               2 cups
Tovar Dhal                                  1/2 cup   

Chopped Green chilies                 2 Nos

Tamarind                                    gooseberry sized

Curry leaves                                few

Tomato                                       1 No.

Coriander leaves                         For decoration

Salt                                            To Taste.

To Roast and Grind

 Chenna dhal                              1 Tbsp.

Thuvar dhal                               1 Tbsp.

Fenugreek seeds                       ¼ Tsp.

Urdh dhal                                  1 Tbsp.

Coriander seeds                        1 Tbsp.

Asafetida powder (Kayam)       ½ Tsp.

Red chilies                                6 Nos.

Oil                                            As needed

For Tempering   

Coconut Oil                              1 Tbsp.

Mustard seeds                        1/2 tsp

Dry red chillies                        3 split

Method:

• Pressure cook the  tovar dal,  ½ of pumpkin cubes with turmeric powder and few green chillies with 1½ cups of water until dal is soft for 2-3 whistles. Mash it gently with the back of a spoon and set aside.
• Soak the tamarind in hot water and pureed the juice throwing out the fiber.
• Heat oil in a pan, add the ingredients from "To roast and grind " and fry until the lentils turn brown . Cool them to room temperature and grind to coarse powder.
• Add some chopped tomatoes,green chilies,  ,tamarind juice, 2 tbsp of sambhar powder ,salt to taste and 1 cup of water .
•  Close the pan with a lid and cook for 8 to 10 minutes until its cooks well and leaves out nice aroma.
• Once it cooks well, Add the cooked dal and cubed pumpkins to the mixture and bring it to a boil, and cook till the pumpkin pieces are soft.v Finally check for salt and spices and add accordingly.
• Meanwhile, heat oil in a small pan and add the mustard seeds. Once they begin to splutter, add the dry red chillies and curry leaves. Fry well.
• Add this tempering to the pumpkin sambhar.
• Garnish with freshly chopped coriander leaves. Serve hot with steamed rice.

403 - Kadai Paneer Masala -Version 2

 Paneer is one ingredient that is loved by many Indians. Being a dairy product, it is rich in vitamins and proteins. Kadai Paneer is a great main dish for any special occasion. This kadai Paneer masala recipe is one of the best you can add to your dining table this evening since it will go well with either rice or rotis. Here is how you prepare this yummy spicy Kadai Paneer masala.

Ingredients

Paneer                                         1 Lbs. (Diced into Cubes)

Big Tomatoes                               3 no. (Diced into cubes)

Big Green Capsicum                     1 no. (Diced into Cubes)

Red Green Capsicum                    1 no. (Diced into cubes)

Green Chilies                                2 no.

Ginger Paste                                1 Tsp.

 Sugar                                          1 Tsp.

Salt                                              To Taste

Masalas

Coarsely crushed Dhaniya Seed    1 Tbsp.

Gram Masala Powder                    1 Tbsp.

Kashmiri Red Chili Powder            1 Tsp.

To Temper

Oil                                                1 Tbsp.

Cumin seeds                                 ½ Tsp.

Fennel seeds                                 ½ Tsp.

Method:

• Take a bowl of hot water and immerse the Paneer cubes till use.
• Heat the oil in a kadai, add cumin seed and fennel seeds, fry for a minute.
• Now add the ginger paste and green chilies and fry for a minute.
• Reduce the stove heat now add chopped tomatoes, sugar ,salt and all garam masala items and Fry till tomatoes turn gooey.

• Continue frying till oil oozes out and then add the cubed capsicum and fry for 3 minutes. The crunchiness and color should not change.  
• Now add the Paneer cubes and mix well with tomato gravy and add 1 cup of water.

• Cook till the masala coats Paneer well and the gravy is thick almost dry and Not too dry too.
• Decorate with the chopped coriander leaves and transfer to the serving dish.
• Serve hot with chapattis, Nans, and Pulao.   

IF YOU LIKE THIS RECIPE, YOU MAY ALSO LIKE MY OTHER KADAI RECIPES:(SEE THE LINKS)

Kadai Paneer -1

KADAI TOFU CURRY

KADAI PANEER CAPSICUM FRY

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