TOMATO RASAM


Ingredients:

Ingredients:

Tomatoes - 4 (large)
oil - 1tbsp
mustard - 1/4 tsp
jeera - 1/4 tsp
curry leaves
a pinch of hing ( asafoetidea)
crushed garlic
tamarind pulp/extract - 1tbsp
chilli powder - 1/2tsp
rasam powder - 1/2tsp
garam masala - 1/4 tsp
salt to taste
chopped coriander leaves

Method:

Grind the tomatoes in a blender.
Heat the oil and add mustard and jeera fry for until they pop, add crushed garlic, curry

leaves, dry red chillies and hing and fry for a minute. Now add the tomatoes puree/mixture, tamarind pulp/extract, salt, chilli powder and rasam powder and water,bring to the boil and add garam masala and mix well and remove from the heat. Add the coriander leaves and stir well. Serve hot with plain boiled rice and pappad.
Allow the drink to cool.A very popular rasam in Karnataka.

USEFUL TIPS

BAKING SODA TIPS: Uses of baking soda:

BakingSoda removes freezer smells:

1.Does your freezer give off a nasty odour?
All you need to do is spread bicarbonate of soda on shallow foil plates and place them on the freezer shelves. The baking soda will actually absorb the odors.

2.When defrosting your freezer, clean and deodorise the freezer with a solution of 2 tablespoons baking soda in 2 pints/1litre warm water. If you have a frost-free freezer, wash the interior with a baking soda solution at least once a month.

BISI BELE BATH - B CUBE

Ingredients:

Raw rice - 1 cup
toor dal - 1 cup
chopped mixed vegetables,(potatoes,carrots,beans)- 1cup
fresh peas - 1/2 cup
few small onions
oil - 1tbsp
turmeric powder
tamarind pulp-1tbsp
jaggery ,grated or crushed - 1tbsp
salt to taste

Fry and Grind the following all ingredients in a mixie.:

red chillies to taste
coriander seeds-1tbsp
fenugreek seeds-1tsp
cuminseeds - 1tbsp
poppy seeds- 1/2tsp
cardamoms-2
cloves-4
cinnamon-1 stick
pepper corns - 7-8
coconut powder-1/2 cup

For seasoning:
oil
ghee
mustard
hing
cashewnuts
curry leaves
red chillies

Preparation Method:

Cook the dal and rice with chopped mixed vegetables and turmericpowder, small onion, fresh peas and little oil and water. keep it aside.
Heat the oil in a sauce pan and add mustard, hing,cashewnuts, curryleaves and redchillies and fry for 1 minute. Add ground masala paste and fry for 2 minutes. Add tamarind pulp, jaggery and salt and cooked rice and dal and vegetable mixture and add 1 cup water and stir well and cook for few minutes. And stirring occasionally.Remove from fire. Add chopped coriander leaves and fried cashewnuts and 2 tbsps of ghee and mix well.
Serve hot with potato chips or pappad or menasinakaayi bajji. This is one of the very popular dish in the Karnataka.

TOMATO RICE / TOMATO PALAV


Ingredients:

Basmati rice- 2 cups( washed and soaked for 30 minutes)
Finely chopped tomatoes - 2 or 3 large
finely chopped 2 onions
finely chopped green chillies to taste
whole masala (bayleaves,cloves,cardamoms,cinnamon)
turmeric - 1/2tsp
chilli powder to taste
garam masala - 1 tsp
coriander - 1/4 tsp
oil
salt to taste
jeera
chopped coriander leaves
fried cashewnuts (optional)

Method:

Heat oil/ghee in a heavy bottom vessel or pressure cooker and add whole masala,jeera, green chillies, onions and fry for until onions are light brown. Add chopped tomatoes and fry until they are soft. Add the turmeric, chillipowder,coriander powder, garam masala and salt and mix well. Now add the water, bring to the boil.Add the rice and cover the pan and cook. Remove from heat. Garnish with corianderleaves and cashewnuts. Serve with raita and cucumber.

OM SHRI GANESHAYA NAMAH:

 
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KOODUBALE - SPICE-TASTY CRISPY RINGS



Ingredents:

Rice flour - 2 cups
Roasted urad dal - 1/4 cup
channa flour - 1/4 cup
butter / margarine-1tbsp
salt to taste
sesame seeds - 2tbsps
jeera/cuminsees-2tbsps
red chilli powder - 2tbsps /to taste
oil for deep frying
water

Method:

Mix all the flours, salt, chili powder, sesameseeds, cuminseeds and salt. Add boiled water and butter and mix well and knead the dough well. Cut into small balls. Make them elongated. Take two of thes pieces, keep together, make into ropes joining the ends. And deep fry in heated oil, remove and serve.

MADDURU VADE

Ingredients:

Rice flour - 1cup
fine semolina-1/4cup
all purpose flour/maida-1/4cup
very finely chopped onions - 2 large
finely chopped green chillies to taste
chopped curry leaves
2tbsps hot oil
chopped coriander leaves
salt to taste

Method:

Mix all the ingrediens well and add little water, mix and knead well. Make a pliable dough.Cut into lemon sized balls. Flatten them into a medium sized puris with your hand. Fry on medium flame in hot oil. Fry 4-5 discs together at a time. Fry the vada both sides until the vadas are uniformly golden brown. Serve hot or cold with chutney.

VEGETABLE PULAO/PALAV


INGREDIENTS:

Bamati Rice- 2 cups
chopped vegetables ( carrot, beans,potatoes,tomatoes) - 2 cups
fresh peas - 1cup
finely sliced onion
chopped green chillies
curry leaves
ginger and garlic paste
bayleaves, cloves,cinnamon,cardamoms,pepper corns( whole masala)
cumin seeds - 1/2tsp
turmeric powder - 1/2tsp
chilli powder to taste
coriander powder- 1tbsp
garam masala -1tsp
water (as required)
salt to taste
oil - 3tbsps
ghee - 1tbsp
lemon juice and coriander leaves

METHOD:

Heat the oil and ghee in a pressure cooker. Add whole masala and jeera fry for 1 minutes, add onions, green chillies and curry leaves and fry for until the onions are golden brown. Add turmeric,ginger paste,garlic paste ,chilli and coriander powder, garam masala, coriander leaves and fry for 1 minute. Add chopped vegetables and fry for few minutes, add peas and mix well. Add salt and water, bring to the boil and add lemon juice and mix well. Now cover the lid and cook for one whistle. Remove the cooker from the heat. Serve with chutney or raita and salad.

LEMON RICE

Ingredients:

Onion - finely chopped
green chillies - finely chopped
mustard
jeera/cumin seeds
bengal gram - 1tsp
urad dal - 1tsp
ground nuts - 2 tbsps
cashewnuts (optional)
curry leaves
coriander leaves - finely chopped
grated coconut
Cooked Rice - 3-4 cups

Method:

Heat oil in a kadai / pan. Add mustard and cumin seeds, when the seeds splutter add bengal gram, urad dal, curry leaves, greenchillies and fry for a minute. Add onions and fry for 4-5 minutes. Add salt and turmeric powder. stir well and remove from the heat.

Pour this seasoning over the cooked rice and add lemonjuice and mix well. Add coriander leaves, grated coconut and fried groundnuts and cashew nuts and mix throughly. Garnish with coriander leaves.

RICE KHEER / AKKI PAYASA

Ingredients:

Milk - 1lt
Rice - 1 cup
Ghee - 2tbsps
sugar to taste
Milk maid /condensced milk-1tin
cardamom powder
cashewnuts
raisins/sultans

Method:

Add boiled milk to condensced milk. Cook with rice till done . Then add sugar, cardamoms powder, fried cashewnuts and raisins. Boil for few minutes on low flame . Rice kheer ready to eat.

RAWA BURFI / SOJI BURFI

Ingredients:


Soji / rawa / semolina - 1 cup
grated coconut - 1 cup
sugar - 1cup
condensced milk - 1 cup
cashewnuts
raisins
cardamom powder
ghee - 1cup


Method:


Mix soji, ghee, coconut gratings, sugar and condensced milk in a thick bottomed pan. Stir well on a low flame. Add cardamom powder and stir well. When the mixture leaves the side of a pan pour it on a greased plate. Decorate with raisins and cashewnuts ,cut into desired shapes.
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