Tomato Korasu ( Tomato Curry )

Ingredients:

Tomatoes - 3 medium size
Cilantro (chopped) - 1 cup
Onion (chopped)- 1 cup
Red chilies - 1
Curry leaves - 6 to 8
Ginger - 2'' piece
Turmeric - a pinch
Mustard seeds - 1/2 tsp
Urad dal 1 tsp
Cumin seeds - 1/2 tsp
Salt to taste

Procedure:

• Add 1 tsp oil to a pan on medium heat. When oil is hot add mustard seeds.
• Once the mustard seeds start to sputter, add cumin seeds, urad dal, red chili (cut into pieces), curry leaves and grated ginger.
• Next add chopped onion. When the onion is translucent (about 3 minutes) add tomatoes cut into small pieces, turmeric powder and salt.
• Cover and let it cook for 10 to 12 minutes stirring occasionally.
• Garnish with chopped cilantro.

Korasu is ready to be served. Goes well with Pongal or steamed rice.

Tip: You can substitute chopped onion with chopped cabbage.

Read more...

Pongal

Ingredients:

Rice - 1 cup
Moong Dal (Pesara Pappu) - 1/2 cup
Ginger(grated) - 2" piece
Cumin seeds (Zeera) - 2 tsp
Peppercorn - 2 tsp
Bay Leaves - 2
Turmeric - 1/2 tsp
Clarified Butter (Ghee) - 3 Tbsp
Cashew nuts - 6 to 8
Water - 4 cups

Procedure:

• Add ghee to a pressure cooker on medium heat.
• When the ghee has melted, add cashew nuts, bay leaves, peppercorn and cumin.
• When they turn light brown add washed moong dal and fry for a few minutes.
• Next add washed rice, turmeric, grated ginger, salt and water. Mix well and cover the pressure cooker lid.
• Pressure cook the rice and dal mixture. On the first whistle turn off the heat.
• Once the pressure has released open the lid of the pressure cooker and add a spoonful of ghee.

It's ready to be served. It goes well with tomato korasu.

Note: In India we use pressure cooker. Instead you could use thick bottomed stainless steel vessel with tight lid.

Read more...

Pooris

Ingredients:

Whole Wheat flour - 2 cups
Butter or oil - 2 Tbsp
Oil to deep fry.

Procedure:

• In a mixing bowl add wheat flour, melted butter (or 2 Tbsp hot oil) and a pinch of salt. Mix well.
• Now knead it into a dough by adding water little at a time.
• Make a stiff dough and cover it with a wet cloth. Leave it aside for half an hour.
• After half hour make 1" diameter balls with the dough.
  
  

Roll each ball into a 4" diameter circle. You could use puri presser or a tortilla maker.

• When they are ready deep fry them on medium heat until they fluff up and turn golden brown on both sides.
• Place them on a paper towel to remove excess oil. Serve them hot.

Goes well with potato curry or any gravy curry of your choice.

Read more...

Masala Vada

Ingredients:

Chana dal - 1 cup
Moong dal - 1cup
Urad dal - 1/2cup
Rice - 1/2 cup
Ginger - 2" piece
Red chilies - 1 or 2
Green chilies - 5 to 6
Onion (finely chopped) - 2 cups
Cilantro (finely chopped) - 2cups
Cumin seeds - 2 tsp

Procedure:

• Soak all the dals together in water for 5 to 6 hours. In a separate bowl soak rice for 5 to 6 hours.
• Take a couple of handfuls of soaked dal and leave aside on a paper towel.
• Next blend all the soaked dals, rice, chilies, ginger and cumin seeds to a thick batter.
• To this add onion pieces, cilantro and the soaked dal which was kept aside and salt to taste. Mix well and make lemon sized balls.
• In a deep bottomed pan add oil on medium heat for deep frying.
• When the oil is hot, flatten each lemon size balls to 2" diameter on a plastic sheet and deep fry until it turns golden brown on both sides.

These are crispy and crunchy appetizers that go great with tea.

Read more...

Plaintain Tomato Curry (Aratikaya Tomato Koora)

Ingredients:

Raw plantains - 3
Tomatoes - 3
Onion - 1
Ginger - 1'' piece
Curry leaves - 6 to 8
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Urad Dal - 1 tsp
Turmeric powder - 1/2 tsp
Chili powder - 1/2 tsp

Procedure:

• Peel the plantains and cut them into 1/2" pieces.
• Put 2 teaspoons oil in a pan on medium heat. When oil is hot add mustard seeds.
• Once the mustard seeds sputter, add urad dal, cumin seeds, curry leaves and cut onion. Mix well.
• When onion turns transparent add turmeric, chili powder and grated ginger. Mix well and cook for a minute.
• Now add cut plantain pieces and salt to taste. Cover and cook for 5 minutes.
• Next add cut tomatoes and mix well. Cover and cook for 5 more minutes.
• Add a 1/2 cup of water and mix well and cook for couple more minutes.
• Garnish with cut cilantro. Goes well with steamed rice.
  
  

Read more...