Poha Usli with Carrot

Poha Usli with Carrot /Carrot Poha Usli is a simple and easy to make tasty breakfast dish made with poha adding carrot and onion and can be served with hot tea. Poha Udli with Carrot recipe is explained with step by step method and photos.

The following ingredients are needed to prepare Poha Usli with Carrot.

Ingredients:-

Thick Poha.     -1 cup
Carrot.             -1 big
Onion.             -1medium size
Green chilly.    -1 or 2
Mustard seeds. -1tsp
Urad dal.          -1tsp
Cumin seeds.   -1/2 tsp
Curry leaves.   -1spring
Coconut oil.     -2tsp
Sugar.              -1tsp
Salt.                 - to taste

Instructions:-

1). Soak thick Poha in sufficient water and drain soaked water completely and keep aside.

2). Peel, wash and grate carrot using greater and keep aside.

3) Peel, wash and finely chop onion and keep aside.Wash and finely chop green chillies and keep aside.

Method:-

1). Heat coconut oil in a wide bottom pan on low flame and add urad dal and saute well till golden colour. Splutter mustard seeds and cumin seeds and saute well. Add curry leaves and saute well.

2). Add chopped green chillies into the pan and fry in oil for a second.

3). Add finely chopped onion into the pan and mix well.

4). Add required salt and mix with the onion pieces. Saute well till the onion pieces become translucent.

5). Add grated carrot into the pan .

6). Mix the grated carrot with onion pieces and saute well for a minute on low flame.

7). Add 1tbsp sugar into the pan and mix with the onion carrot mixture.

8). Add soaked poha into the pan.

9). Mix the soaked poha with the onion carrot sugar mixture and saute well for few minutes and switch off the flame.

10). Transfer the poha usli with carrot to a serving vessel.

A very tasty Poha Usli with Carrot /Carrot Poha Usli is ready to serve with hot tea.

Avalo Rasam (Nellikai Rasam)

Avalo Rasam /Nellikai or Nellikka Rasam / Amla Rasam is a healthy gooseberry rasam made with fresh Indian gooseberries adding toor dal and goes well with hot steaming rice.Indian gooseberry is called Avalo in Konkani, Nellikai or Nellikka in Tamil and Malayalàm and Amla in Hindi. Avalo Rasam (Nellikai Rasam) recipe is explained with step by step method and photos.

The following ingredients are needed to prepare Avalo Rasam /Nellikai Rasam.

Ingredients:-

Gooseberry.         - 5 (fresh)
Tomato.                -1
Toor dal.               - 3 tbsp
Turmeric powder. - a pinch
Green chilly.         -1
Ginger.                  - a small piece
Hing powder.       -1/2tsp
Coriander leaves. - few chopped
Salt.                      - to taste

For Rasam Powder:-

Black Pepper Corn.   - 2tsp
Cumin seeds (Jeera). -1tsp

For Seasoning:-

Coconut oil or Ghee. - 1tsp
Mustard seeds.           -1tsp
Dry Red chilly.           -2
Curry leaves.              -1 spring

Instructions:-

1). Wash and clean fresh gooseberries and chop into slices and discard the seeds.

2). Wash and split green chilly into 2 halves.

3). Peel, wash and chop ginger into small pieces.

4). Grind the deseeded gooseberry slices along with slit green chilly halves and chopped ginger pieces to a smooth paste adding little water. Keep aside the ground gooseberry paste.

5). Wash and chop tomato into thin slices lengthwise and keep aside.

6). Wash and pressure cook toor dal adding a pinch of turmeric powder and 1cup of water for 2 whistles and keep aside.

7). Dry roast black pepper corn and cumin seeds for a minute on low flame and grind together to a fine powder and keep aside.

8). Broke dry red chillies into halves and keep aside.

Method:-

1). Heat ghee or coconut oil in a wide bottom pan on medium flame and splutter mustard seeds and saute well. Add broken dry red chilly pieces and curry leaves into the pan and saute well in ghee or oil for a second.

2). Add ground pepper cumin powder and add hing powder into the pan and saute well.

3). Add chopped tomato pieces and saute well. Add little water and cook the tomato pieces till soft and tender.

4). Add ground gooseberry paste, required salt and 1cup of water into the pan and mix well. Boil and cook for 3 minutes on low flame.

5). Add cooked toor dal along with cooked water into the pan and mix well.

6). Mix well and boil the gooseberry rasam for few minutes on low flame and switch off the flame.

7). Add chopped coriander leaves into the gooseberry rasam in the pan and mix well.

8). Transfer the gooseberry rasam to a serving bowl.

A very tasty Gooseberry Rasam (Avalo Rasam / Nellikai Rasam / Amla Rasam) is ready to serve with hot steaming rice.

Gabbya Sasam (Banana Stem Mustard Curry)

Gabbya Sassam is a Konkani style coconut based banana stem curry adding raw mustard seeds and goes well as a side dish with rice.Banana stem is called gabbo and mustard is called sassam in Konkani.

The following ingredients are needed to prepare Gabbya Sasam.

Ingredients:-

Banana stem (Gabbo).   - a small piece
Grated coconut.              -1cup
Dry Red chillies.             - 6
Tamarind.                        - a gooseberry size
Mustard seeds (Sassam). -1/2 tsp

Salt.                                  - to taste

For Seasoning:-

Coconut oil.     -1tsp
Mustard seeds. -1tsp
Curry leaves.     -1 spring

Instructions:-

1). Wash and finely chop a small piece of banana stem after removing the fiber and keep aside.

2). Fry dry red chillies in little oil till crispy and keep aside.

3). Grind grated coconut along with fried red chillies and tamarind to a smooth paste. Add raw mustard seeds and grind again adding very little water. Keep aside the ground coconut mustard masala paste.

Method:-

1). In a cooking pan add finely chopped banana stem pieces. Add required salt and 1cup of water into the pan. Boil and cook the banana stem till soft.

2). Add the ground coconut mustard masala paste to the cooked banana stem pieces in the pan and mix well. Switch off the flame.

3). Heat coconut oil in a small pan for seasoning and splutter mustard seeds and saute well. Add curry leaves and fry in oil for a second and switch off the flame.

4). Pour the above seasoning into the curry in the cooking pan and mix well.

5). Transfer the gabbya sassam / banana stem mustard curry to a serving bowl.

A delicious and healthy Gabbya Sasam is ready to serve as a side dish with rice.

Raw Banana Tomato Curry

Raw Banana Tomato Curry is a semi thick and delicious side dish goes well with rice.Raw Banana Tomato Curry recipe is explained with step by step method and photos.

The following ingredients are needed to prepare Raw Banana Tomato Curry.

Ingredients:-

Raw Banana.         -3 or 4
Tomato.                 -2 medium size
Onion.                   -1
Green chilly.          - 2
Ginger .                  - a small piece
Red chilly powder. - 3/4 tsp
Turmeric powder.   -1/4tsp
Coriander leaves.    - few
Water.                      -1/2 cup
Salt.                         - to taste

Instructions:-

1). Take 3 or 4 raw bananas and trim both the ends and peel the skin.Chop the raw bananas into small cubes and keep the banana cubes immersed in water to avoid discolouration

2). Wash and slit green chillies into halves and again chop into pieces and keep aside.

3). Peel, wash and chop onion into thin lengthy pieces and keep aside.

4). Wash and chop tomato into small pieces and keep aside.

5). Peel the skin, wash and crush a small piece of ginger and keep aside.

6). Clean, wash and chop coriander leaves and keep aside.

Method:-

1). Heat 3tsp coconut oil in a pan and splutter mustard seeds and saute well. Add chopped green chilly pieces and crushed ginger into the pan and fry in oil.

2). Add thinly chopped onion slices and required salt (about 2tsp) into the pan and saute well on low flame till the onion slices become translucent.

3). Drain water from chopped raw banana cubes and add the raw banana cubes into the pan. Saute well to prevent sticking to the bottom of the pan.

4). Sprinkle little water, cover and cook the banana cubes on low flame and saute in between.

5). Add chopped tomato pieces into the pan and saute well. Cover and cook till the tomato pieces become soft. Saute well in between.

6). Add turmeric powder and red chilly powder into the pan and mix well.

7). Add 1/2 cup of water into the pan and mix every thing well.Cover and cook for 2 minutes on low flame.Saute in between.

8). Add chopped coriander leaves and saute well .

9). Check for salt and add little salt if needed.Boil and cook the curry for few minutes on low flame and switch off the flame.

10). Transfer the banana tomato curry to a serving bowl.

A tasty and delicious Raw Banana Tomato Curry is ready to serve as a side dish with rice.

Tomato Onion Rasam

Tomato Onion Rasam is a very tasty, spicy and delicious rasam, goes well with white rice.

The following ingredients are needed to prepare prepare Tomato Onion Rasam.

Ingredients:-

Tomato.                   - 4
Onion.                     - 2
Garlic.                     - 5 cloves
Green chillies.         -1 or 2
Dry Red chillies.     - 1

Tamarind.                - a small marble size
Coriander powder.  - 1tsp
Red chilly powder. - 1/2tsp
Turmeric powder.   - 1/4tsp
Pepper powder.       - 1/4tsp
Hing powder.          - 1/2tsp
Mustard seeds.        - 1tsp
Cumin seeds.          - 1/2tsp
Curry leaves.          - 1 spring
Coriander leaves.    - few
Salt.                        - to taste
Coconut oil.            - 2tsp

Instructions:-

1). Wash and chop tomatoes into thin lengthy pieces and keep aside.

2). Peel, wash and chop onion into thin lengthy pieces and keep aside.

3). Wash and half slit green chilly lengthwise and keep aside.

4). Broke dry red chilly into halves and keep aside.

5). Soak a small marble size tamarind in little water and extract tamarind juice and keep aside.

6). Wash, clean and chop few coriander leaves and keep aside.

Method:-

1). Heat coconut oil in a pan and add urad dal and saute well till golden colour. Splutter mustard seeds and cumin seeds and saute well.

2). Add chopped garlic and saute well till the raw smell goes away.

3). Add broken dry red chilly halves and saute well.

4). Add curry leaves and fry for a second.

5). Add half slit green chilly and saute well.

6). Add chopped onion slices and required salt and saute well till the onion slices become translucent.

7). Add chopped tomatoes and extracted tamarind juice into the pan and saute well till tomatoe pieces become soft.

8). Add coriander powder, red chilly powder, pepper powder, turmeric powder and hing powder into the pan and mix well on low flame.

9). Add required water and make a thin consistency rasam. Mix well and boil the rasam for 5 minutes on low flame and switch off the flame.Add finely chopped coriander leaves into the rasam and mix well.

10).Transfer the tomato onion rasam to a serving bowl.

A very tasty Tomato Onion Rasam is ready to serve hot with plain rice.