Tomato Rasam

I think this one is all time fav for everyone:) Me tho love it :) Rasam n pallya dish is superb combination:)

Ingredients

• Tomato 4-5
• Tamarind paste/mash and soak it in a little amount of water before using
• Rasam powder
• Toor daal

Step 1:  Wash and cook toor daal in a pressure cooker. After 5-6 whistle turn of the heat and keep aside.

Step 2: In the vessel take little amount of water, add tamarind puree, turmeric powder, jaggery, salt as per taste and make it boil. Back to that add chopped tomatoes and cook until Tomatoes turn soft.

Step 3: Now, mash the cooked toor daal and add it to the vessel. Further add rasam powder to it and cook it for 5 minutes.

For tempering heat the oil in the cooking pan, add mustard seeds. Once it splutter add hing, turn off the heat add the curry leaves.

Finally, transfer it into the vessel with rasam and garnish with the finely chopped Coriander Leaves and close the lid.


It goes well with rice:)

Menasinakayi (Bitter Gourd/Hagalakayi:))

My all time fav dish:)

Ingredients

•  Bitter Gourd/Hagalakayi
• Ghee
• Temarind paste
• Jaggery
• Green chilli
• Sesame seeds/Til
• Grated coconut

Tempering

• Oil
• Red chilli
• Toor daal
• Curry Leaves

Step 1:  Fry chopped Bitter Gourd with ghee untill the smell goes away.
Take a temarind paste and jagggery in a container, add water and make it boil. when it has started boiling add fried veggies and green chilli 1-2 into it.

Step 2:  Fry Sesame Seeds/til and grated coconut seperately without oil. Blend the fried items together and make a fine paste, now add it to the boiling container.

Step 3: For tempering heat the oil, add red chillies, toor daal-1sp. When it become brown in color turn off the heat and add curry leaves.

Transfer these into the container and close the lid.

It goes well with Idly, dosa and rice. 

Bolu:)

It's a very simple recipe. For beginner's it's easy n tasty:)

Ingredients

• Tamarind paste/mash and soak it in the water
• Green chillies
• Onion
• Red Chilli powder
• Jaggery

Tempering

• Oil
• Mustard seeds
• Curry Leaves

Step 1:  Add tamarind puree into the water container and boil it. When it has started boiling add chopped vegetables(It can be Ladies finger/Brinjol/Cucumber/Beetroot).  Later, add green chillies, salt as per taste. Chopped onions, pinch of turmeric powder, jaggery to be added back to back.

For tempering heat the oil in a pan, add mustard seeds. When it splutters turn of the heat and add curry leaves into it.

Add to the container and close the lid.

It goes well with the rice..

note-->To make beetroot blou grate it instead of chopping it:))

Beetroot Saasami

Ingredientgs

Beetroot
Grated coconut
Curd/Huli majjige
Byadagi Menasu/Red chilli

For Tempering

Oil
Mustard Seeds
Curry Leaves


Step 1:  Boil the chopped beetroot in little amount of water by adding bit of salt.

Step 2: Blend grated cooconut and red chillies 5-6 all together , when it becomes a fine paste add 5-6 mustard seeds and make it round two more times. Now add a paste to the boiling container and mix it well.

Step 3: Now add 1-glass of Curd/Huli majjige to the boiling container and mix well. When it reaches to the boiling point turn of the heat.  Don't  forget to add the salt :)

Step 4: For tempering, heat the oil in a cooking pan, add mustard seeds when it starts spluttering turn of the heat and add curry leaves. Add it to the container and close the lid.

It goes well with the rice.

This is Capsicum saasami: U can fry the chopped capsicum in the ghee and follow the same process..

Thove

Ingredients

Green gram splits-1glass

Grated coconut

Green chillies-Ginger paste

Salt

For Tempering

Oil

Curry leaves

Mustard seeds

Step 1: Boil the green gram splits up to 3-4 whistles, mash it and move to the container. Make a fine paste of grated coconut and add to the container.

Step 2: Make it boil for 5-7 min at he same time add chilly-ginger paste, salt for taste.

Step 3: Now last but not the least. Heat a little oil in the cooking pan, add mustard seeds, while spluttering turn of the heat and add curry leaves.

After tempering add it to the container and mix well. It goes well with rice(menasina balga and sandige should kept aside yummy:)).

Shahi khova mutter

Ingredients

• Oil
• Ghee
• Mustard seeds
• Jeera
• Onion-2
• Green peas-1 cup-Soaked
• Tomato -2
• Khova
• Tomato puree

Step1:
Boil Tomatoes, remove the skin and mash it well.

Step 2:
In the pan take oil and ghee 1/2 sp each and mustard seeds. Once it starts spluttering add jeera and  chopped onions. Fry untill it gets brown color. Now add tomato puree and mix it well(can add sufficient amount of water). Once it is boiled add green peas and saute it for few minutes.

Now add Garam masala, Chilli powder, salt for taste and khova(2-3sp-sweetless) and mix it well. 

Step 3:
Serve with hot chapathi or rotti.