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Rasam Powder

Rasam Powder is a mix of roasted raw spices which is then grinded coursely and then used to make rasam along with few other spices and lentil. Rasam is normally had with rice but few people like me also prefer to simply slurp like a soup specially on rainy days when you just want to sip something hot other than coffee. I know nothing can beat coffee but rasam is my go to if am already high on caffeine that day 😉 This rasam powder is normally used in tomato rasam. From many days we were thinking of posting this recipe as it’s making style is very authentic.

Rasam is very famous in southern part of India, there are many varieties of rasam like pepper rasam, curry leaves rasam, tomato rasam, tomato with lentil rasam etc., and each rasam has it’s own importance like normally pepper rasam is advised by elder’s of house to give whoever is having fever or cold. Pepper rasam has all the traditionally healing spices. Rasam is also prepared with garlic. It completely depends on how one likes it.

This recipe especially is very close to my heart, as it’s way into our blog is right from amma’s kitchen ( my husband’s mom, I call her like that ). Since we started the blog this recipe was on our to ask and to make list. And Finally we are ready to share the recipe on the blog. Many south Indians would be familiar with this but those who have not tried I would definitely recommend it. I have heard lot of people saying that they don’t like certain food, don’t worry even I am one of them but Someone told me that you need to develop the taste for certain food and you can never develop it first time say like curd rice, bitter gourd and many more different cuisines like sushi and all. But once you start trying to have it and try the different versions of same dish you would know which version you like more. For me it’s still an ongoing learning process and developing taste for certain food. Fortunately for my sister this is the most happening recipe in my sister’s kitchen because she just loves south Indian food and always ready to experiment different and local cuisines where ever she goes. Her little ones love it too with hot rice and spoon of ghee. Most of the time I ask her whats for meal and she will be like ” I made rasam, puliyohara, lemon rice etc., ” so you can imagine how it is 😀 We being from north, and didn’t have much idea how to make rasam powder at home ( I know there are lots of recipe’s out there on google, she tried making them but they never gave that traditional taste of rasam which normally she got when she used to have at my in laws place or for that matter any brahmin’s marriage you get ). Then once she told amma that she liked the rasam what she made and never got the same taste when she tried. After that whenever possible amma used to make it and send it for her until recently she asked her for recipe out of curiosity because she had tried many google recipe and it never turned out how she wanted and then we thought what else would be the right time to publish it while amma was sharing her years of experience in the kitchen and her stories behind each experiment of recipe’s.

Will share rasam recipe with this rasam powder soon 🙂 until then keep your kitchen pantry ready with this powder.

Rasam Powder

Category: All Category

Rasam Powder

Ingredients

  • Curry leaves – a hand full
  • Coriander seed – 1 cup
  • Red chili – 1/2 cup
  • Cumin Seeds – 1/2 cup
  • Black Pepper whole – 1/2 cup
  • Toor dal – 1/4 cup

Instructions

  • In a deep pan dry roast all the ingredients in the same order as mentioned in the ingredients section one after the other.
  • Rasam Powder
  • Dry roast each ingredients for atleast 1min
  • Dry roast Rasam
  • Finally once you have added all the ingredients you will start getting the aroma of rasam. This is the time to turn off the gas and allow the spices to cool down.
  • Once they have cooled down grind the spices coarsely.
  • Rasam Powder

Notes

Do not grind it finely otherwise when you add the rasam powder while making rasam the taste will not be like the traditional rasam.

The whole procedure of dry roasting should be done at medium low flame.

Tip: You can also dry roast each spice individually  and then cool it down. Mix all the spices together and grind it coarsely.

 

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Ratalu ki Sabji (Violet Indian Yam)

Ingredients

1 Medium Ratalu peeled and cubed
2 Tomato  and 1 or 2 green chili  made into  puree / paste
1 Onion  made into paste ,1 Tsp garlic paste
4 Tbsp Ghee 
3 Tbsp Curd
Red chili powder (as per taste)
Turmeric powder (as per taste)
Dhania powder/ Coriander powder   (as per taste)
Salt (as per taste )

2 Tbsp Malai or Fresh cream. (optional) 

Method

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Add ghee to frying pan to fry ratalu. Let it fry till it leaves its stickiness and turn into light golden. After it gets fried take it out and add onion garlic paste to ghee let it fry till it turn into light golden color then add tomato and green chili puree or paste . Let it fry till ghee floats . Till then add chili powder, turmeric powder, dhaniya powder into curd and stir it properly see that no lumps are there if u have cream or malai u can add that too… so that you get rich gravy. And then add this mixture to tomato puree which is already there in pan. Give a stir see that it doesn’t stick pan and then add salt to it.. Fry till ghee floats over it and add ratalu to it and let it fry for 5 minutes. 😊 now your sabzi is ready can have it with chapatis or with rice..

Tip: Ratalu can also be added in Kabuli by adding few more veggies in same gravy and layering it with rice.. Try it and do let me know your comment.

Note: You can also make gravy of just curd by using 1 cup of curd ( skipping tomato and onion ) and adding spices. In that case you can also store it in air tight container for about 1 week in fridge and can reheat it as and when required. 🙂

If you have any doubt please feel free to contact us and do post your reviews and please don’t forget to SHARE with your loved ones.

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Snow man

Winter has started and snow is all around in most of the places and my kids where asking me for Christmas goodies. So I thought why not try making eatable snowman. Here is my bit. We all love snowman and what’s more best way to make little one occupied during vacation. So we tried making snowman with very few and easy ingredients.

Snowman

Category: All Category

Snowman

Ingredients

  • Condensed milk 200g
  • Coconut powder 300g
  • Vanilla essence 2ml (optional)
  • Choco chips for making eyes and buttons

Instructions

  • In plate mix all the above ingredients properly with both hands. See that condense milk is mixed properly with coconut flour. Now make small balls of three different size. Big, Bigger, biggest. Now place it in descending order big to small. And use Choco chips to make eyes and buttons. ( I have used cloves instead of choco chip, since there were no choco chip in my pantry. )

Khasta Kachori

Khasta Kachori is crisp from out and is filled with lentil stuffing inside. It has different names like kachori, Kachoudi, fried dumplings. Kachori is very famous in northern part of India, mainly in Rajasthan. When I was making this kachori, it brought back the memories of our summer vacation during school holidays when we used to have kachori, mirchi bade ( Gram flour dumpling with stuffed chilli and covered with mashed potato), samosa for breakfast along with the lassi ( thick sweet yogurt ). It’s a very common break fast there. In Jodhpur, Pyaz ki kachori is very famous.

Khasta kachori can be stored in an air tight container for longer period when compared to normal ones because of the stuffing and by the method it’s prepared. Kachori has different kind of stuffing like mung dal, aaloo pyaz then comes only pyaz ki kachori. It’s normally served with sweet chutney ( tamarind/ amchoor chutney as we call it ), Green Chutney or ketchup.

Please check the video below for how to roll it and stuff in the masala in dough.

Khasta Kachori
Khasta Kachori

Category: All Category, Easy to go Starters and Desserts

Khasta Kachori

Ingredients

  • For dough
  • All Purpose flour- 2 cup
  • salt – as per taste
  • Kasuri Methi ( Crushed )- 1 tsp
  • Oil / Ghee – 4 Tbsp ( 50 gram )
  • Water- 1 cup
  • For Stuffing
  • Oil / Ghee – 2 Tbsp
  • Gram flour – 2 Tbsp
  • Asafoetida
  • Moong dal ( washed, soaked and drained ) for at least about 4 hours ) – 1 cup
  • Urdad dal ( washed, soaked and drained ) for at least about 4 hours- 1/4 cup
  • Chili Powder ( as per taste ) – 1/2 Tbsp
  • Turmeric Powder – 1/2 Tbs
  • Coriander Powder- 1/2 Tbs
  • Salt ( salt as per taste )
  • Kasuri Methi Crushed – 1 tsp
  • For Deep Frying
  • Oil

Instructions

  • Making of Dough
  • In a bowl take all the ingredients mentioned under the dough except water and mix it.
  • Khasta Kachori Dough Khasta Kachori Dough balls
  • Now add the water slowly to knead the dough. Once the dough is ready close it and keep it aside for 15 to 20 mins.
  • Making of Stuffing
  • In a pan heat the oil then add the gram flour and keep stirring till you get the smell of gram flour.
  • Now add the drained dals ( urdad and moong dal ) and mix it for a minute.
  • Next step is to add salt, asafoetida, red chili powder, Turmeric Powder, coriander powder, kasuri methi ( crushed ), Garam masala one after the other and mix it well. once its mixed well turn off the gas and allow the mixture to cool down.
  • Stuffing the Masala
  • Once the stuffing has cooled down make small balls out of it like ladoo’s and keep it aside.
  • Take the dough which is now set and ready to use.
  • Take a little oil to make the dough smooth and just knead once and divide it into equal size balls.
  • Now take little drop or so in your palm and take the dough ball and make it into flat using your palm and finger.
  • Once the dough flat take one mixture ball and place it in the center.
  • Now close it from all the sides by rotating it with your hand it will form a bowl shaped, then press the mixture little inside with your thumb and seal the top portion but just twisting and removing the extra portion of the dough.
  • Once the dough is stuffed and ready, place the stuffed ball between your palm and press it into flat with the help of little oil. Make sure there are no cracks.
  • Repeat the previous step with the rest of the dough and mixture.
  • Final Step
  • Now take a deep pan / Kadai and add oil to deep fry. Once the oil is medium hot add the Kachori to deep fry.
  • You would see small bubbles coming up, once all the kachori rise/ float above the oil increase the heat to high from medium and keep turning all the kachori till they are golden brown in colour.
  • It takes approximately 10 to 12 minutes.
  • Store them in airtight container or eat them right away.
  • Serve it with Tamarind chutney / Mango Powder chutney / ketchup

Notes

  • Lentil’s can also be grinded coarsely if you don’t like whole and then can be added in the pan to cook.
  • If you are not able to make the ladoo’s then add little bit of water normal temperature.
  • Size of the mixture balls and dough can be as per you wish but make sure the mixture balls size is smaller than the dough balls so that it fits in the dough.
  • Make sure when you are stuffing the mixture and sealing it there should not be any opening otherwise when you fry all the mixture will come out and the kachori will be very oily.
  • Add only enough kachori to deep fry don’t add more otherwise they will not puff up.

With Christmas around the corner, check out our cake recipe and please share your’s as well. 🙂

Sev |Omapodi

Sev / Ompadi has different names in different states of India and has various purpose in various dishes. Though sev is in itself is a whole snack which is mostly prepared during the festive season of Diwali. Sev / omapodi can be used in mixtures, in chaat like sev puri, Sukha pani puri, Papdi chaat, Ragda Patties, Misal Pav and many more chaats as toppings or as an ingredient. Sev is normally made with different thickness depending on the dishes. The sev maker normally comes with three different disc for the various kind of thickness from which we can prepare as per the dish requires.

The disc of sev are of thin / medium thick / very thick. Thin sev are normally used in chaat items. Medium thick sev is normally used for different kind of mixtures. Thick sev is normally prepared as an individual dish and is eaten along with tea or coffee in the evening.

The one posted today is thick sev. I had prepared for Diwali. Scroll down for detailed recipe.

Sev |Omapodi|

Category: Recipes Index

besan ki Sev

Ingredients

  • 2 cups (500g) Besan / Gram flour
  • 1/2 cup plus 2 Tbsp Rice flour
  • 3 Tsp Warm oil
  • Pinch of Hing / Asafoetida
  • Salt as per taste
  • Water
  • Sev machine / Mould

Instructions

  • In a bowl take besan, add rice flour, salt, hing and then warm oil and mix it properly. Now add water slowly and make it into a soft dough. In a pan heat enough oil to fry sev. Meanwhile grease the sev machine I am using spring one, which makes the job easier than the traditional one. Now roll the dough and keep it aside. Take very little oil in your palm to grease the dough so that it doesn’t stick to onto the sides of the machine from inside. Now add dough roll to machine. When oil is hot. Turn the flame on low and make circular sev. After 10sec turn it on to other side and when you see its floating just take it out on tissue. It Hardly take 2 minutes for each round of sev to be made. Store it in the airtight container and enjoy as long as you want.

Notes

  • Make sure the dough is not sticky.
  • If you like garlic then you can also add garlic paste when you add other spices.

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