TOMATO RASAM

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.

CARROT PALYA / CARROT BHAJI

Ingredients:
Finely grated carrots
Finely chopped onions
finely chopped green chillies
mustard
curryleaves
chopped coriander leaves
grated fresh coconut/coconut powder
salt to taste
oil

Method:
Heat the oil, add the mustard, curry leaves, chopped green chillies and add the chopped onions and fry for until onions are lightly brown. Then add the grated carrots and fry for 4-5 minutes, stirring frequently.
Add the salt to taste and cover for 1 or 2 minutes. Stir well and add the coriander leaves and grated coconut/coconut powder mix well. Serve with chapati or puris or side dish for any meals.

MIXED VEGETABLE MASALA / CURRY

Ingredients:

Potatoes - peeled and diced

carrots - scraped and diced

beans - chopped tomatoes - chopped

peas - 1 cup

onion - finely chopped

greenchillies - 2-3

ginger paste

garlic paste

turmeric

coriander - 1tbsp

chilli powder - 1tsp

cumin powder - 1tsp
garam masala - 1tsp
oil - 4 tbsps
water
salt to taste

Method:

Heat the oil and fry the onions they are lightly browned. Add the ginger and garlic and fry for a minute. Add the tomatoes, green chillies and fry for 2-3 minutes.Add the turmeric,chilli powder, coriander and cumin powder. Add the vegetables and fry for few minutes. Then add the water and garam masala and mix well. Cover and cook until the vegetable are tender. Stir in the coriander leaves and remove from heat. Serve with chapati, roti, naan or parotha.

RICE FLOUR ROTI / AKKI ROTTI

Ingredients:

Rice flour - 4 cups
salt to taste
Hot water as required

Method:

Mix the salt and water to the rice flour knead well and make a pliable dough. And make small balls. flatten them with your finger tips or roll and roast on hot tava/griddle. Serve hot with coconut chutney or brinjal curry.

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.

CORRIANDER LEAVES CHUTNEY

Ingredients:

corriander leaves - 1 cup
methi seeds - 1/4 tsp
tamarind - about the size of small marble
mustard - 1/4 tsp

Method:

Wash the corriander leaves with water. Roast the methi and mustard till it spurts. Mix with the corriander leaves and grind to a smooth paste.

YOGURT RAITA OR CURD RAITA

Mosaru bajji /Raita/pachadi

Ingredients:

onion – 1 small , chopped finely
Tomato – 1 small , chopped to small pieces
Coriander leaves
Mosaru or curd or Yogurt – ½ cup (beaten by adding 2 tb spoon water or laban)
cumin powder 1/2tsp OR jeera (cumin seeds) - 1/2 sp roasted and crushed
Salt

Method:
·
Mix all the above ingredients and serve with meals or pulao or any dish. Pachadi or Raita is one of the side dish of any meals.

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.