Mysore Rasam

 Mysore rasam is a very tasty and easy to prepare dal rasam made using toor dal, tomato, freshly ground spice powder, grated jaggerry and instant coconut milk and can be served hot with rice.

The following ingredients are needed to prepare Mysore Rasam.

Ingredients:-

Toor dal.             -3/4 cup
Tomato.              -4
Turmeric powder.-1/4 tsp
Tamarind.             -a gooseberry size
Jaggery grated.    -1tsp
Coconut milk.       -3 tbsp
Coriander leaves. -few
Water.                  -as required
Salt.                      -to taste

For roasting and grinding spice powder mixture:-

Chana dal.           -1tsp
Dry red chillies.   -2
Coriander seeds. -3 tsp
Black pepper.      -1/4 tsp
Cumin seeds.      -1tsp
Curry leaves.       -few
Oil.                     -1tsp

For Seasoning:-

Mustard seeds. -1/2 tsp
Dry Red chilly   -1
Curry leaves.     -few
Asafoetida.       -1/4 tsp
Ghee.                 -2 tsp

Instructions:-

1). Heat 1tsp oil in a pan and roast chana dal, dry red chillies, coriander seeds, cumin seeds, black pepper and few curry leaves on medium flame till chana dal turns light brown in colour. Once cooled grind all the roasted ingredients together in a mixer grinder to a fine powder. Keep aside the freshly ground spice powder mixture.

2). Wash and chop each tomato into four pieces and keep aside.

3). Soak tamarind in 1/2 cup of water for few minutes. Then squeeze the soaked tamarind using hand and make tamarind water and keep aside.

4). Finely chop coriander leaves and keep aside.

Method:-

1). Wash and pressure cook toor dal along with chopped tomato pieces, turmeric powder and 3 cup of water for 3 whistles. Once the pressure is released open the cooker lid and slightly mash the cooked toor dal and tomato pieces using the back of a ladle and mix well.

2). Add tamarind water, grated jaggery, freshly ground spice powder mixture and required salt into the cooker vessel and mix well. Add little water to adjust the consistency of the curry and boil for 3 to 5 minutes on low flame.

3). Heat 2 tsp ghee in a small pan for seasoning and splutter mustard seeds, Add dry red chilly and few curry leaves into the pan and saute well for few seconds. Add asafoetida into the pan and stir well for a second and switch off the flame. Pour the above seasoning into the cooker vessel and mix well with the toor dal tomato mixture.

4). Add coconut milk into the cooker vessel and stir well. Mix well and boil everything for 2 minutes on low flame. Stir in between and switch off the flame.

5). Lastly add finely chopped few coriander leaves and mix well.

Very tasty Mysore Rasam is ready to serve hot with rice. 

Red Spinach Dosa/ Tambide Bajje Polo/ Chuvanna Cheera Dosa

Red spinach dosa / Chuvanna cheera dosa / Red Amaranth dosa is a konkani style Tambide bajje polo made with red amaranth leaves, raw rice and coconut and can be served hot for breakfast or dinner. Fermentation is not needed to prepare this red spinach dosa.

The following ingredients are needed to prepare instant Red Spinach Dosa / Red Amaranth Dosa / Tambide Bajje Polo / Chuvanna Cheera Dosa.

Ingredients:-

Red amaranth leaves.-1 cup chopped
Raw rice.            -2 cup
Coconut.             -1/2
Dry red chillies.  -6 or 8
Turmeric powder.-a pinch
Tamarind.            -a small piece
Asafoetida.         -1/2 tsp
Salt.                    -to taste

Instructions:-

1). Wash red amaranth leaves with stem in water. Drain and finely chop them and keep aside.

2). Wash and soak raw rice in water for 6 hours. Drain and keep aside.

3). In a mixie jar add grated coconut, dry red chillies, turmeric powder and a small marble size tamarind and grind to a smooth paste. Then add soaked raw rice into the jar and grind all together to a smooth batter. Add required water if needed and make a thick dosa batter consistency. Transfer ground dosa batter to a vessel.Add finely chopped red amaranth leaves, asafoetida and required salt into the ground batter and mix well. Instant dosa batter is ready to make red spinach dosa.

Method:

1). Heat a cast iron dosa tawa on medium flame and apply little coconut oil on it. Lower the flame and pour a ladle full of batter on tawa and spread the batter on it using the back of the ladle and make a thin dosa. Cover the dosa with a lid and cook on medium flame.

2). Pour little oil on all sides of the dosa. When one side of the dosa is cooked well. Flip the dosa with a flat spatula to cook the other side.

3). Remove the cooked red spinach dosa from tawa using flat spatula and transfer it to a serving plate.

4). Repeat the same process with the remaining dosa batter. You can keep the dosa batter in the fridge for further use.

Konkani style Tambide bajje polo / Red spinach dosa / Red amaranth dosa / Chuvanna cheera dosa is ready to serve hot for breakfast or dinner.

Crispy Sabudana Dosa

 Sabudana dosa is a very easy to prepare instant dosa and can be served for breakfast with coconut chutney or with any side dish of your choice.

The following ingredients are needed to prepare Crispy Sabudana Dosa.

Ingredients:-

Sabudana.      -1 cup
Semolina.       -1/2 cup
Potato.            -2 medium
Peanuts.          -1/4 cup
Cumin seeds.  -1tsp
Black pepper   -1tsp crushed
Green chillies. -2
Coriander leaves.-few
Curd.                -1/4 cup
Water.               -as required
Salt.                  -to taste
Ghee.- as required for roasting dosa.

Instructions

1). Heat a pan and roast 1 cup sabudana for 5 minutes on low flame and keep aside to cool. Once cooled grind the roasted sabudana along with 1/2 cup of semolina to a fine powder. Keep aside.

2). Boil potatoes in sufficient water with skin till soft. Once cooled peel and chop the boiled potatoes into small pieces.Grind the boiled potato pieces to a smooth paste adding 3/4 cup of water. Keep aside the boiled and ground potato paste.

3). Roast 1/4 cup peanuts with skin on medium flame.Spread the roasted peanuts on a plate and remove the outer skin. Grind the roasted peanuts and keep aside ground peanut powder.

4).Chop green chillies into very thin round pieces. Crush black pepper corn. Finely chop few coriander leaves. Keep aside.

Method:-

1). In a wide bottom vessel add the ground sabudana semolina powder. Add boiled and ground potato paste into the vessel and mix well.

2). Add curd, ground peanut powder, cumin seeds, crushed black pepper corn, thinly chopped green chilly pieces, finely chopped coriander leaves and required salt into the vessel. Add required water into the vessel and mix all the ingredients using a ladle and make a loose watery batter.Keep aside the sabudana batter mixture for 1 hour to rest.

3). Heat a dosa tawa and brush little ghee on it. Mix the sabudana batter well and take a ladle of watery sabudana batter. Pour the watery batter on hot tawa little by little and make round dosa without spreading it with the back of the ladle.

4). Pour little ghee on all sides of dosa and roast it till crispy. Once base of the dosa becomes golden colour remove the crispy sabudana dosa from dosa tawa using a flat spatula and transfer it to a serving plate. Make sabudana dosa with the remaining sabudana batter.

Crispy Sabudana Dosa is ready to serve with coconut chutney or with any side dish of your choice.

Nellikai Arachu Kalkki / Gooseberry Coconut Curd Curry

Nellikai arachu kalaki is a Kerala style very tasty and healthy grind and mix curry using gooseberry, coconut and curd and goes well with rice.

The following ingredients are needed to prepare Nellikai Arachu Kalaki / Gooseberry Coconut Curd Curry.

Ingredients:-

Raw gooseberry.-5
Grated coconut. -1 cup
Curd.                 -1cup
Green chilly.      -3
Ginger.               -a small piece
Mustard seeds.   -1tsp
Urad dal.            -1/2 tsp
Dry red chilly.    -2
Curry leaves.      -1sprig
Salt.                    -to taste
Coconut oil.       -1tsp

Instructions:-

Wash raw gooseberries and boil them in 1 cup of water for 5 minutes in a vessel. Switch off the flame and drain the boiled water. Once cooled chop the boiled gooseberries into segments and discard the seeds from boiled gooseberries. Keep aside the boiled gooseberry segments. Whisk curd and keep aside.

Method:-

1). Grind the boiled gooseberry segments in a mixer grinder along with grated coconut, green chillies, ginger and 1/4 cup of curd to a thick paste.

2). Transfer the ground gooseberry coconut curd paste to a bowl. Add the remaining 3/4 cup curd and required salt into the bowl and mix well.

3). Heat 1tsp coconut oil in a small pan for seasoning.Add urad dal and saute well. Splutter mustard seeds. Add dry red chillies and curry leaves into the pan and fry in oil for a second and switch off the flame. Pour the seasoning into the bowl and mix the curry well.

Nellikai Arachu Kalaki / Gooseberry Coconut Curd Curry is ready to serve with rice.

Raw Mango Small Onion Coconut Curry

Raw mango small onion coconut curry is a very tasty masala curry made using raw thottapuri mango and goes well with rice.

The following ingredients are needed to prepare Raw Mango Small Onion Coconut Curry.

Ingredients:-

Raw Thottapuri mango. -1
Small Onion.         -6
Green chilly.          -5
Turmeric powder.  -1/4 tsp
Red chilly powder.-1tsp
Curry leaves.         -few
Water.                    -as needed
Salt.                       -to taste
Coconut oil.          -1tsp

For grinding Coconut Masala Paste:

Grated coconut.-1/2 of a coconut
Cumin seeds.    -1tsp
Small onion.     -4
Garlic cloves.   -3
Turmeric powder -a pinch

For Seasoning:

Coconut oil.       -1tsp
Mustard seeds.   -1/2 tsp
Fenugreek seeds.-1/4 tsp
Small onion.       -3 finely chopped
Dry red chillies. -3
Curry leaves.      -few

Instructions:-

1). Peel the outer skin and chop raw thottapuri mango into lengthy pieces and remove the seeds. Peel 4 small onions for grinding and keep aside. Peel and chop 6 small onions into halves lengthwise and keep aside. Peel and finely chop 3 small onions for seasoning and keep aside. Half slit green chillies and keep aside.

2). Grind grated coconut along with cumin seeds, 4 small onions, garlic cloves and a pinch of turmeric powder to a smooth paste. Keep aside ground coconut masala paste.

Method:-

1). Heat 1tsp coconut oil in a wide bottom pan and add 6 chopped small onion halves and saute in oil. Add half slit green chillies and saute well.

2). Add chopped raw thottapuri mango pieces, turmeric powder, red chilly powder and few curry leaves into the pan and saute on low flame. Add required salt and 1/2 cup of water and mix well. Boil and cook raw mango pieces till soft.

3). Add ground coconut masala paste to the curry and mix well. Heat the curry on low flame and switch off the flame.

4). Heat 1tsp coconut oil in a small pan for seasoning. Splutter mustard seeds and fenugreek seeds. Add dry red chillies and 3 finely chopped small onion pieces into the pan and saute in oil. Add curry leaves and fry in oil.Switch off the flame and pour the seasoning into the curry and mix well.

Raw Mango Small Onion Coconut Curry is ready to serve with rice.