TEMPLE RASAM

Temple rasam or devastana saaru means a rasam which is prepared in temples for prasadam (rice),….
I found this recipe from other blog ‘Authentic food delights’ ….When I tried this recipe of her it was just as perfect as I had tasted the rasam in temples….
Rasam means there must be use of pulses but in this there is no use of any pulses but also its taste is just perfect…
Usually we use rasam powder to prepare any rasam or saar but in this recipe every ingredients is fried and then ground to paste….This is the reason for Aromatic rasam..
I usually prepare this rasam on festive day because I think its just perfect to prepare ..
Do this recipe and enjoy with your family..

INGREDIENTS

•3 medium Sized Tomatoes (chopped)
•11/2 tblsp coconut grated
•11/2 tsp coriander seeds
•1 tsp urad dal
•1/2 tsp pepper corns
•8-10 methi seeds
•Generous pinch of Asafoetida (hing)
•1/4 tsp turmeric powder
•4 red chillies (I have used •2byadagi and 2guntur)
1• small seed size tamarind
•1tblsp jaggery ( according to taste)
•1Springs curry leaves
•1tsp oil
•4 cups water
•Salt

FOR SEASONING /TADKA

•1/2 tsp mustard seeds
•2 tblsp coriander leaves
•1red chilly broken
•1 spring curryleaves
•1tblsp oil
•1tsp ghee

FOR GARNISHING
•Coriander leaves chopped

METHOD

▪Heat a pan add oil,add coriander seeds, methi, uraddal, pepper, hing, red chillies fry well on medium flame till chillies are crisp and you getnice aroma….
▪Now to this add coconut, turmeric, curryleaves fry 2more minutes
▪Add 2 tomatoes chopped fry till they are mushy
▪Cool this aand grind this to paste with tamrind and jaggery to a smooth paste…
▪Boil water along with remaining tomatoes, when it starts boiling add ground mixture boil well
▪Add salt and give tadka…
▪For tadaka add ghee and oil heat it add mustard seeds let it pop then add coriander leaves, red chillies and curry leaves…
▪Garnish with lots of coriander leaves.

NOTE
*you can make this thick or watery both tastes awesome…

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APPOS OR PADDU

A easy and healthy popular breakfast.
This will be small ball sized which is crisp outside and soft inside….you can make this plain or with onion chillies in the mixed in batter…both tastes delicious
Here a thick batter is ground using rice and dal then it’s left to ferment then only you can enjoy this..so this includes a long process can’t be made instantly but it’s very easy and delicious once you start preparing….
This Appos are also known as Paniyaram /paddu in kannada….A special pan is used to cook this called as paniyaram skillet ( appe pan/kayli)..This is easily available in stores in various brands,even in local market you get to see iron skillet…
You can see the picture of the particular skillet used for preparing Appos…Recipe is as follows

INGREDIENTS

• 4 cups dosa rice or sonamasoori rice
•1cup urd dal
•1 tblsp Channa dal ( bengalgram )
•1cup pova or beaten rice or pressed rice
•1 tsp methi seeds /fenugreek seeds
•Salt as needed for batter

METHOD

▪Soak rice , dal and Methi altogether for 4 hours
▪Soak beaten rice seperately for 4 hrs
▪Grind both using wet grinder to fine paste using little
▪consistency of the batter must be that of idli batter (thick)
▪leave this batter to ferment atleast 7 -8 hrs
▪after fermentation you can see a raise in batter add salt and mix well
▪ Now heat griddle well and lower the flame and add oil in each compartments and pour 2 tblsp batter in each compartments
▪cook closed and flip and cook both sides till crisp..
▪Enjoy with coconut chutney

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PRAWNS GHEE ROAST

I am here with a hit recipe of prawns ghee roast 😋,

A restaurants style recipe which I was lucky to get from my cousin

Prawns ghee roast is a dish which can be enjoyed with neer dosa, appam or as a side dish with rice, a lipsmacking dish it is….. Just yum !

Very easy to make recipe is as follows do try and feed back me about how did you like it 😊

INGREDIENTS

•20-22 prawns

•20-25 dry red chilles (byadagi )

•10/12 flakes peeled garlic

•1 tsp turmeric

•juice of 1 full lime

•5 tblsp clarified butter (ghee)

• Salt as per taste

METHOD

▪ Marinate cleaned and devein prawns, with salt, turmeric and lime juice for an hour, (refrigerate)

▪soak red chilles in hot water for an hour, drain this and preserve water for grinding

▪Add red chilles along with garlic cloves to mixer jar and grind to fine paste using preserved water of soaked chilles

▪Heat a thick pan add ghee when hot add chilly paste and cook on medium heat till raw smell disappears and fry until you notice ghee starts separating

▪ add marinated prawns, check salt and cook for 5- 8 minutes

NOTE

*Same recipe holds good with potato, mushroom, paneer, egg, chicken, soya nuggets

*Dont overcook prawns as it gets cooked fast,

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POMFRET RED MASALA FRY

THIS MASALA CAN BE USED TO ALL FISH FRIES WHETHER YOU TAWA FRY OR DEEP FRY..

INGREDIENTS

•10/12 RED CHILLIES
•1 TSP TURMERIC POWDER
•10 FLAKES GARLIC
•SALT ACCORDING TO TASTE

METHOD
 ▪GRIND ALL THE ABOVE INGREDIENTS TO FINE PASTE MARINATE FISH AND ▪REFRIDGARATE  FOR ONE HOUR  THEN ROLL EACH PIECE ON RAWA (PREFERABLY CHIROTI RAWA) BOTH SIDES AND TAWA FRY USING COCONUT OIL…

*EVEN U CAN ROLL THE MARINATED FISH ON RICE FLOUR FOR FRYING…

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SABUDANA KICHIDI

This is one of my favourite breakfast, this is also prepared during fasting but onions are not be added but rest all procedure remains same…
Before I was making this but was not getting sabudana like perals it would become a mass or mushy….but now I have learnt to make this perfect…..all trick lies in soaking of sabudana…..

INGREDIENTS

•1 CUP SABUDANA
•1/4  GROUNDNUTS
•1 BIG ONION CHOPPED
•1 BOILED POTATO CUBED
•3-4 GREENCHILLES SLIT
•1/2TSP TURMERIC (OPTIONAL)
•2 TBLSP OIL
•1TSP JEERA
•1/2 TSP MUSTARD SEEDS
•1-2 SPRINGS CURRY LEAVES
•2 TBLSP CORIANDER LEAVES CHOPPED
•1TSP LIME JUICE

METHOD

    ▪WASH SABUDANA 2-3TIMES UNDER RUNNING WATER THEN SPRINKLE OR ADD VERY LITTLE WATER CLOSE LID AND LEAVE OVERNIGHT .
▪NEXT MORNING MIX ALL THE SABUDANA ONCE AND IF NECESSARY SPRINKLE SOME MORE WATER..
▪GROUNDNUT FRIED AND REMOVE ITS SKIN AND RUN ONCE IN MIXER SO THAT THEY ARE LIGHTLY CRUSHED. KEEP THIS ASIDE.
▪  HEAT PAN ADD MUSTARD, JEERA LET IT SPLUTTER THEN
ADD CURRYLEAVES, GREENCHILLES, FRY WELL ADD ONIONS CHOPPED , FRY TILL PINKISH IN COLOUR
▪ADD POTATO FRY AWHILE AT THIS STAGE IF U WANT U CAN ADD TURMERIC AT THIS STAGE..
▪ADD SABUDANA, SALT  FRY 2-3 MINUTES ADD CHOPPED CORIANDER LEAVES, PEANUTS CRUSHED MIX ALL WELL….
▪AT THE END ADD LIMEJUICE…

NOTE :
*ALL DEPENDS ON SABUDANA QUALITY SOMETIMES IF ITS NOT GOOD  WHAT EVER YOU DO SABUDANA DOESN’T’t BECOME LIKE A PERAL.
*SOAK SABUDANA AS MENTIONED ABOVE TOAKE IT PERFECT.
*THIS CAN ALSO BE DONE WITHOUT ONIONS ON FASTING DAYS BUT AT THE END ADD 1TSP SUGAR AND COCONUT GRATINGS INSTED OF LIME JUICE AND REST ALL METHOD REMAINS SAME

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GUJRATI DAL

INGREDIENTS
1/2CUP TUVAR DAL
3 TOMATOES
3 GREENCHILLES
1/2 CUP GROUNDNUTS
1/2 ” GINGER
1/2TSP JEERA
1/2TSP CHILLY POWDER
1/2TSP TURMERIC
1 LIMEJUICE
SALT TO TASTE
   FIRST BOIL TUVARDAL IN COOKER WITH TURMERIC TILL PASTE AND KEEP ASIDE
   HEAT PAN ADD OIL, JEERA FRY AWHILE THEN ADD TOMATOES FRY TILL TOMATOES ARE MASHED NOW TO THIS ADD CHILLY POWDER ,SALT, GROUNDNUTS COOK FOR 2-3 MINUTES NOW ADD THE PASTE OF GREENCHILLES AND GINGER BOIL WELL FOR 2 MINUTES ADD CHOPPED CORIANDER AND SWITCH OFF GAS THEN ADD LIME JUICE AND SERVE ..
      THIS DAL GOES WELL WITH ROTIS,  CHAPATHIS, PULKAS, GHEE RICE, JEERA RICE AND ALSO WITH SOME DOSAS..

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Soya chunks curry

INGREDIENTS
SOYA CHANKS -1CUP
1 POTATO
2 BUNCHES PALAK( BOILED 5 MINUTES IN WATER AND STAINED)
2/3 GREENCHILLES   
4/5 CLOVES
1″ CINNAMON
5 SEEDS BLACK PEPPER,
1TSP KUS KUS
1TSP DHANIA POWDER
1 ” GINGER
6-8 FLAKES GARLIC
1/4CUP PUDINA
1SMALL ONION
2 TOMATOES 
5 CASHEWNUTS
GRIND ALL THE ABOVE EXCEPT SOYA AND POTATO TO FINE PASTE..
HEAT PAN ADD OIL ADD ONION-1 CHOPPED, POTATO CHOPPED OR LONG SLICED FRY WELL WITH CLOSED LID TILL COOKED ADD TURMERIC ABOV ABOVE MASALA PASTE BOIL WELL ADD SOYA CHUNKS ( SOAKED IN WARM WATER FOR HALF AN HOUR AND SQUEEZE WATER ) ADJUST SALT AND SERVE GARNISHED WITH CORIANDER LEAVES CHOPPED…SERVE THIS WITH RICE, ROTI, CHAPATHIS… E

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PRAWNS TAWA FRY

PRAWNS TAWA FRY…A EASY PREPARATION USING PRAWNS
FISH MARINATED IN SPICES AND FRIED ON TAWA…

INGREDIENTS

10-12 TIGER PRAWNS (OR NORMAL PRAWNS)
2TSP EVEREST TIKKALAL CHILLY POWDER
1TSP GINGERGARLIC PASTE
TURMERIC
2TSP LIMEJUICE
SALT ACCORDING TO TASTE

METHOD

MIX ALL THE SAID SPICES TOGETHER THEN ADD PRAWNS MARINATE FOR HALF AN HOUR AND FRY ON TAWA USING LITTLE OIL CLOSE LID AND FRY BOTH SIDE…

 

Rajma chawal

THIS IS A NORTH INDIAN DISH WHICH TASTES GOOD WITH PLAIN BASMATHI RICE OR JEERA RICE (CHAWAL AS ITS CALLED )..

RAJMA COMES IN TWO DIFFERENT SIZES ONE IS BIG AND ONE IS SMALL….THEY ARE RED IN COLOUR….

I LOVE THIS COMBO VERY MUCH….
EASY AND QUICK TO PREPERE ONLY THING IS YOU HAVE TO KEEP RAJMA BOILED PRIOR I MEAN SOAK RAJMA (KIDNEY BEANS) ATLEAST 8 HRS AND THEN BOIL IN PRESURE COOKER ATLEAST 6-8 WHISTLES FOR SOFT BOILED RAJMA,THE CURRY TASTES GOOD ONLY IF RAJMA IS COOKED SOFT, SO MAKE SURE RAJMA IS COOKED WELL BEFORE USE 😊

RECIPE IS AS FOLLOWS

INGREDIENTS FOR RAJMA

▪RAJMA (KIDNEY BEANS)-1CUP (SOAK OVERNIGHT AND BOILED IN COOKER AND TAKE 6-8 WHISTLES)

▪1TSP GINGERGARLIC PASTE

▪TOMATOES -3

▪ONIONS – 2 MEDIUM

▪TURMERIC- 1/2TSP

▪1 TSP CHILLY POWDER

▪1 TBLSP DHANIA POWDER

▪1 TSP JEERA POWDER

▪1 TSP GARAM MASALA POWDER

▪SOME WHOLE SPICES LIKE

→CINNAMON -1″

→BAY LEAF-1

→CLOVES-4

→CARDAMOM -2

METHOD

▪ MAKE ONION PASTE KEEP ASIDE.

▪ADD TOMATOES TO BLENDER AND MAKE ITS PUREE.

▪TAKE 2TBLSP BOILED RAJMA AND MAKE ITS PASTE FOR THICKNESS AND EXTRA TASTE.

▪NOW HEAT KADAI ADD OIL WHEN HEATED ADD WHOLE SPICES FRY AWHILE

▪ ADD ONION PASTE FRY WELL TILL RAW SMELL GOES

▪ADD GINGER GARLIC PASTE FRY

▪ADD ALL POWDERED SPICES FRY WELL TILL OIL SPILLS

▪ADD TOMATO PUREE COOK WELL TILL IT CHANGES COLOUR

▪NOW ADD RAJMAS, SALT COOK WELL TILL IT BOILS AND GARNISH WITH CHOPPED CORIANDER LEAVES AND ENJOY WITH RICE..

NOTES

*Fresh Cream can be added at the end to make it more rich

FOR MAKING CHAWAL

INGREDIENTS

▪1CUP BASMATHI RICE

▪SALT

▪2 CLOVES

▪1 PIECE CINNOMON

▪2 CARDAMOM

▪1 1/2 CUP WATER

▪1TSP SHA JEERA

METHOD

WASH AND SOAK BASMATHI RICE FOR HALF AN HOUR ADD THIS TO COOKER ADD ALL ABOVE SPICES ADD FEW DROPS OF OIL CLOSE LID AND TAKE 1 OR 2 WHISTLE….
THE OTHER WAY OF COOKING RICE IS FIRST BOIL WATER ADD ALL ABOVE SAID SPICES AND RICE AND COOK TILL 3/4 DONE AND DRAIN THE EXESS WATER… GARNISH WITH CHOPPED CORIANDER LEAVES..

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Gajar ka halwa

Carrot halwa/Carrot pudding….who don’t like this yummy dessert right…
This is loved almost by all of us,this is prepared during festivals, functionsor when guedts are around or when ever we wish to have this yummy sweet…
This is one of the easiest sweet which I leart first when I dtarted cooking..
This is also served with vanilla icecream….this combo tastes heavenly hmm cold icecream with hot gajar halwa…
Here carrot halwa made in a healty and tasty way….just try thisout..

INGREDIENTS (Serves 5-6)

▪1/2kg carrots grated
▪11/2cups milk
▪1/2-3/4 cup sugar powder
▪1/2cup khoya grated(100gms)
▪2-3 tblsp ghee
▪Some chopped almonds and raisins..

METHOD

1) Mix grated carrots and milk in a big deep pan.
2) cook for 15 minutes
3) Add sugar and khoya. Mix well
4) Again keep stiring for 10 minutes till dry..
5) add ghee.Mix well. Again mix well for 5 minutes add chopped nuts and raisins. Enjoy this hot or cold or with
a scoop of vanilla icecream…