Tomato Korasu ( Tomato Curry )

>> Wednesday, January 31, 2007


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.

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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.

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Pooris

>> Tuesday, January 30, 2007


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.

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Masala Vada

>> Thursday, January 25, 2007


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.

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Plaintain Tomato Curry (Aratikaya Tomato Koora)

>> Monday, January 15, 2007


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.

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