Pomegranate Raita Recipe.

Pomegranate Raita is a simple, delicious and easy to make curd based side dish served with Pulao, Biriyani etc.A tasty Pomegranate Raita recipe and step by step method with photos.

The following ingredients are needed to prepare Pomegranate Raita.

Ingredients:-

Pomegranate.      -1
Green chilly.        -1
Curd.                   -1cup
Salt.                     - to taste
Coriander leaves. - few

Instructions:-

1. Chop both the ends and peel the outer skin and pluck the fleshy Pomegrante seeds from fruit and keep aside.

2. Wash and chop Green chilly into thin round pieces.

3. Clean, wash and seperate the Coiander leaves from its stems and keep aside.

4. Whisk the Curd adding very little water and keep aside.

Method:-

1. In a bowl add the thinly sliced Green chilly roundels. Add little Salt and mix with the thinly chopped Green chilly roundels using your hands.

2. Add the whisked Curd into the bowl and mix well with a spoon.

3. Add few Coriander leaves into the bowl and mix well.

4. Add the Pomegranate seeds into the bowl and mix well.

5. Mix all the ingredients in the bowl using a spoon and garnish with few Coriander leaves on the top of the Raita.

6. A tasty Pomegranate Raita is ready to serve with Pulao or Biriyani.

POMEGRANATE RAITA RECIPE AND STEP BY STEP METHOD WITH PHOTOS.

Instructions:-

1. Chop both the ends and peel the outer skin and pluck the fleshy Pomegranate seeds from fruit  and keep aside.

2. Wash and chop Green chilly into thin round pieces and keep aside.

3. Clean, wash and seperate the Coriander leaves from its stems and keep aside.

4. Whisk the Curd adding very little water and keep aside.

Method:-

1. In a bowl add the thinly sliced Green chilly roundels. Add little Salt and mix with the thinly chopped Green chilly roundels using your hands.

2. Add the whisked Curd into the bowl and mix well with a spoon.

4. Add few Coriander leaves  into the bowl and mix well.

5. Add the Pomegranate seeds into the bowl and mix well. 

6. Mix all the ingredients in the bowl using a spoon and garnish with few Coriander leaves on the top of the Raita.

6. A tasty Pomegranate Raita is ready to serve with Pulao or Biriyani.

Tomato Pulao.

Tomato Pulao also known as Tomato Pulav is a delicious, spicy and flavoured one pot rice dish. A tasty Tomato Pulao recipe and step by step method with photos.

The following ingredients are needed to prepare Tomato Pulao / Tomato Pulav

Ingredients:-

Basmati Rice.             -1cup
Onion.                         - 2 medium size
Tomato.                       - 4 Medium size
Coriander powder.       -1tsp
Red chilly powder.       -1/2tsp
Turmeric powder.         -1/4tsp
Garam masala powder. -1/2tsp
Salt.                               - to taste
Cinnamon.                     - 2 small pieces
Cloves.                           - 4
Cardamom.                    - 4
Bay leaves.                     -2 or 3 small.
Cashewnuts.                   - few
Coriander leaves.            -1/4 cup
Mint leaves.                    - 1/4 cup
Water.                              - 1 and 3/4 cup
Ghee.                               -2tbsp + 1 tbsp

For ground Masala paste:-

Onion.                  -1 medium size
Ginger.                 - a small piece
Garlic.                 - 4 cloves
Green chilly.        -1
Dry Red chillies.  -2
Mint leaves.          - few
Coriander leaves.  - few

Instructions:-

1. Wash Basmati rice and soak in water for 30 minutes. Then drain water completely and keep aside.

2. Peel and chop Onion into thin lengthy pieces and keep aside.

3. Wash and chop Tomatoes in to small pieces and keep aside.

4. Clean and wash Mint leaves and Coriander leaves.Drain water completely and keep aside.

5. Peel and wash a small piece of Ginger. Peel Garlic and keep aside

6. In a mixer grinder add 1chopped Onion, Ginger, Garlic, Green chilly, dry Red chillies, few Coriander leaves and few Mint leaves to a fine paste and keep aside the ground Masala paste.

Method:-

1. In a cooker vessel add Ghee,Bay leaves, Cinnamon, Cloves, Cardamom and Cashewnuts and saute well .

2. Add thinly chopped 2 Onion and a pinch of Salt and saute well till the Onion pieces become translucent.

3. Add ground Masala paste into the cooker vessel and saute well till the raw smell of the ground Masala paste goes away.

4. Add Red chilly powder, Coriander powder, Turmeric powder, Garam Masala powder and 1tsp Salt into the cooker vessel and mix well.

5. Add chopped Tomatoes into the cooker vessel and saute well till Tomatoes become mushy.

6. Add few Coriander leaves and few Mint leaves into the cooker vessel and mix well.

7. Add soaked Basmati rice into cooker vessel.

8. Add 1 and 3/4 cup of water and 1 tbsp Ghee into the cooker vessel and mix all the ingredients well and boil well.

9. Close the pressure cooker with its lid and put the weight on it and cook for 1 whistle. Switch off the flame.

10. When the pressure releases open the cooker lid and gently fluff the rice with a fork.

11. Transfer the Tomato Pulao to a serving bowl.

A very tasty Tomato Pulao / Tomato Pulav is ready to serve with plain Curd or Raita.

TOMATO PULAO RECIPE AND STEP BY STEP METHOD WITH PHOTOS.

Instructions:-

1. Wash Basmati rice and soak in water for 30 minutes. Then drain water completely and keep aside.

2. Peel and chop Onion into thin lengthy pieces and keep aside.

3. Wash and chop Tomatoes in to small pieces and keep aside.

4. Clean and wash Mint leaves and Coriander leaves.Drain water completely and keep aside.

5. Peel and wash a small piece of Ginger. Peel Garlic and keep aside.

6. In a mixer grinder add 1chopped Onion, Ginger, Garlic, Green chilly, dry Red chillies, Coriander leaves and Mint leaves to a fine paste and keep aside the ground Masala paste.

Method:-

1. In a cooker vessel add Ghee, Bay leaves, Cinnamon, Cloves, Cardamom and Cashewnuts and saute well.

2. Add thinly chopped 2 Onion and a pinch of Salt and saute well till the Onion pieces become translucent.

3. Add ground Masala paste into the cooker vessel and saute well till the raw smell of the ground Masala paste goes away.

4. Add Red chilly powder, Coriander powder, Turmeric powder, Garam Masala powder and 1tsp Salt into the cooker vessel and mix well.

5. Add chopped Tomatoes into the cooker vessel and saute well till Tomatoes become mushy.

6. Add few Coriander leaves and few Mint leaves into the cooker vessel and mix well.

7. Add soaked Basmati rice into cooker vessel.

8. Add 1 and 3/4 cup of water and 1tbsp of Ghee into the cooker vessel and mix all the ingredients well and boil well.

9. Close the pressure cooker with its lid and put the weight on it and cook for 1 whistle. Switch off the flame.

10. When the pressure releases open the cooker lid and gently fluff the rice with a fork.

11. Transfer the Tomato Pulao to a serving bowl.

A very tasty Tomato Pulao / Tomato Pulav is ready to serve with plain Curd or Raita.

Tori Dali Saaru / Toor dal Rasam without Tomato / Konkani Recipe

Toor dal Rasam is called Tori Dali Saaru in Konkani. Toor dal rasam is a healthy and easy to make Konkani style lentil rasam without adding Tomato.

The following ingredients are needed to prepare Tori Dali Saaru / Toor dal Rasam without Tomato.

Ingredients:-

Toor dal.               -1/2 cup
Turmeric powder. -1/4tsp
Ghee.                    -1/4 tsp
Tamarind.             - a lemon size
Jaggery.                - a gooseberry size
Coriander leaves. - few for garnishing.
Salt.                      - to taste

For grinding Rasam powder:-

Dry Red chillies.  - 8
Coriander seeds.  -2tsp
Black pepper.       -1tsp
Cumin seeds.        -1tsp
Fenugreek seeds.  -1/2tsp
Hing powder.        -1/2tsp
Curry leaves.        -1spring
Coriander leaves.  - few

For Seasoning:-

Ghee.                -1tsp
Mustard seeds. -1tsp
Curry leaves.    -1spring

Instructions:-

Wash and pressure cook Toor dal adding Turmeric powder, Ghee, grated Jaggery and 1cup of water for 2 whistles and keep aside.

Soak Tamarind in 1/4 cup of warm water and extract Tamarind juice and keep aside.

Dry roast Coriander seeds, dry Red chillies, Black pepper, Cumin seeds, Fenugreek seeds, Hing powder and Curry leaves till nice aroma comes out and allow the roasted ingredients to cool.

Grind all the roasted ingredients along with few Coriander leaves to a fine powder. Keep aside the ground Rasam powder.

Method:-

Heat Ghee in a pan and splutter Mustard seeds and saute well. Add Curry leaves and fry well.

Add the extracted Tamarind juice and boil for a second.

Add cooked Turdal dal and mix with Tamarind juice.

Add the ground Rasam powder into the pan along with 2 cup of water. Boil and cook for 2 minutes on low flame.

Add required Salt and mix well. Switch off the flame.

Transfer the Toor dal Rasam to a bowl.

Garnish the Toor dal Rasam with few chopped Coriander leaves.

A very tasty, healthy and easy to make Tori Dali Saaru / Toor dal Rasam without Tomato is ready to serve hot with rice.

Cabbage Capsicum Onion Stir Fry

A simple and tasty stir fry made with Cabbage, Capsicum and Onion, goes well as a side dish with rice.

The following ingredients are needed to prepare Cabbage Capsicum Onion Stir Fry.

Ingredients:-

Cabbage.           -1small
Capsicum.         -1medium size
Onion.               - 1medium size
Mustard seeds.  -1tsp
Green chillies.   -2
Coconut oil.       -1tsp

Salt.                   - to taste

Instructions:-

Wash and chop Cabbage into small and thin lengthy pieces and keep aside.

Wash and chop Capsicum into small lengthy pieces and keep aside.

Peel, wash and chop Onion into thin lengthy pieces and keep aside.

Wash and half slit Green chillies lengthwise and keep aside.

Method:-

Heat Coconut oil in a pan and splutter Mustard seeds and saute well.

Add half slit Green chillies and fry in oil for a second.

Add thinly chopped Onion and saute well till the Onion pieces become translucent.

Add thinly chopped Cabbage into the pan and saute well.

Add chopped Capsicum pieces and saute well.

Add required Salt and sprinkle very little water and mix well.

Cover and cook till the vegetables become soft but tender. Switch off the flame.

Transfer the stir fry to a serving plate.

A tasty and delicious Cabbage Capsicum Onion Stir Fry is ready to serve as a side dish with rice.

Quick Tomato Rasam.

A very tasty, quick and easy to prepare Tomato Rasam without adding dal and Rasam powder and goes well wih rice.

The following ingredients are needed to prepare Quick Tomato Rasam. 

Ingredients:-

Tomato.                  - 4 medium size
Garlic.                     - 3or 4 cloves
Dry Red chillies.     -2
Jeera/ Cumin seeds. -1tsp
Jeera powder.           -1/2tsp [Cumin powder]
Curry leaves.            -1spring
Coriander powder.    -1tsp
Red chilly powder.    -1/2tsp
Hing powder.             -1tsp [asafoetida]
Tamarind.                   - a gooseberry size
Salt.                            - to taste.
Coriander leaves.        -few

Instructions:-

Wash and roughly chop Tomatoes and keep aside.

Slightly crush the Garlic with skin and keep aside.

Broke the dry Red chillies into halves and keep aside.

Clean, wash and finely chop Coriander leaves with stem and keep aside

Method:-

In a cooking vessel add all the ingredients - [chopped Tomatoes, slightly crushed Garlic with skin, broken dry Red chilly halves, Jeera, Curry leaves, Jeera Powder, Coriander powder, Red chilly powder, Hing powder, Tamarind, required Salt, finely chopped Coriander leaves and 2 or 3 cup of water]

Mix all the ingredients in the cooking vessel and boil well. Cover and cook on low flame till the Tomato pieces become soft.Switch off the flame.

A very tasty and easy to make Quick Tomato Rasam is ready to serve hot with Rice.

Try the recipe and enjoy the tasty Tomato Rasam.

Sanna Polo / Cabbage Onion Sanna Polo (Konkani Recipe).

Sanna Polo is a Konkani recipe.Cabbage Onion Sanna Polo is a Konkani style spicy Cabbage Onion dosa. A tasty, delicious and easy to make instant spicy Cabbage Onion dosa recipe served as a breakfast. A detailed recipe and step by step method with photos.

The following ingredients are needed to prepare Cabbage Onion Sanna Polo /Spicy Cabbage Onion Dosa.

Ingredients:-

Cabbage.                       -1small piece
Onion.                           - 1 medium
Raw Rice / Dosa Rice. -2cup
Dry Red chillies.          -5
Tamarind.                     -a marble size.
Salt.                              - to taste
Coconut oil.                 - for roasting

Grated coconut.            -1 cup

Instructions:-

Wash and soak Raw Rice /Dosa Rice in water for 3 hours.Then drain water and keep aside.

Clean,wash and chop Cabbage into thin lengthy pieces and keep aside.

Peel, wash and chop Onion into thin lengthy pieces and keep aside.

Grind grated Coconut along with dry Red chillies,Turmeric powder and Tamarind to a
smooth paste. Transfer the ground coconut paste to a bowl. Grind the soaked Raw Rice  or Dosa Rice adding very little water to a smooth paste. Transfer the ground Rice batter into the same bowl. Add required Salt into the bowl and mix the batter well.No need to ferment the batter.

Add thinly chopped Cabbage pieces and thinly chopped Onion pieces into the bowl.

Mix the batter well with the chopped Cabbage and Onion pieces in the bowl.

Method:-

1. Heat a dosa tawa on medium flame and apply little Coconut oil on the tawa.

2. Mix the batter and take a laddle full of Cabbage Onion dosa batter from the bowl.

3. Pour the Cabbage Onion dosa batter on the dosa tawa.

4. Spread the batter on the hot tawa and make thin or thick dosa.

5. Apply little Coconut oil on the sides of the dosa with a oil brush.

6. Cover and cook on low flame about 3 minutes or till the base of the dosa is cooked well.

7. Open the lid and apply little Coconut oil on the top of the dosa.

8. When the base of the dosa is cooked well flip the dosa to cook the other side.

9. When both sides of the dosa is cooked well and become golden brown colour, flip the dosa again.

10. Transfer the well roasted Cabbage Onion Sanna polo to a serving plate.

11. Make spicy Cabbage Onion Dosa / Cabbage Onion Sanna Polo with the remaining batter. Roast the dosas on both sides till they become golden colour.

A very tasty and delicious Cabbage Onion Sanna Polo is ready to serve hot.

SANNA POLO / CABBAGE ONION SANNA POLO RECIPE -STEP BY STEP METHOD WITH PHOTOS.

Instructions:-

Grind grated Coconut along with dry Red chillies, Turmeric powder and Tamarind to a smooth paste. Transfer the ground coconut paste to a bowl. Grind the soaked Raw Rice adding very little water to a smooth paste. Transfer the ground Rice batter into the same bowl. Add required Salt into the bowl and mix the batter well.No need to ferment the batter.

Add thinly chopped Cabbage pieces and thinly chopped Onion pieces into the bowl.

Mix the batter well with the chopped Cabbage and the Onion pieces in the bowl.

Method:-

1. Heat a dosa tawa on medium flame and apply little Coconut oil on the tawa.

2. Mix the batter and take a laddle full of Cabbage Onion dosa batter from the bowl.

3. Pour the Cabbage Onion dosa batter on the dosa tawa.

4. Spread the batter on the hot tawa and make thin or thick dosa.

5. Apply little Coconut oil on the sides of the dosa with a oil brush.

6. Cover and cook the dosa on low flame about 3 minutes or till the base of the dosa is cooked well.

7. Open the lid and apply little Coconut oil on the top of the dosa.

8. When the base of the dosa is cooked well, flip the dosa to cook the other side.

9. When both sides of the dosa is cooked well and become golden brown colour, flip the dosa again.

10. Transfer the well roasted Cabbage Onion Sanna polo to a serving plate.

11. Make spicy Cabbage Onion dosas /Cabbage Onion Sanna Polo with the remaining batter. Roast the dosas on both sides till they become golden colour.

 A very tasty and delicious Cabbage Onion Sanna Polo is ready to serve hot.