Showing posts with label indian. Show all posts
Showing posts with label indian. Show all posts
Saturday, May 3, 2014
Mysore rasam South Indian style
This is the first time I made this wonderful rasam. This tastes awesome. You can try it too!!!A slightly complicated rasam, with all the goodness of arachuvitta sambar but as comforting as a nice, tangy rasam- that is what Mysore rasam is.
Ingredients
2 Tbsp toor dal, cooked
1 lemon-sized tamarind
1/2 tsp Turmeric
salt to taste
1 tomato, finely chopped
For powder:
1 tbsp tur dal
2 red chilies
5-6 peppercorns
1 tsp cumin seeds
1/2 tsp chana dal
1 .5 tsp coriander seeds
2 tbsp coconut
a pinch of Hing
Fry all this in a oil until reddish. Grind to a coarse powder. Boil diluted tamarind water with tomatoes, turmeric and salt. Add the powder or paste and then the cooked tur dal. Bring to a boil. When a nice aroma emanates, it is done. Season with mustard, curry leaves and cumin using ghee.
Ingredients
2 Tbsp toor dal, cooked
1 lemon-sized tamarind
1/2 tsp Turmeric
salt to taste
1 tomato, finely chopped
For powder:
1 tbsp tur dal
2 red chilies
5-6 peppercorns
1 tsp cumin seeds
1/2 tsp chana dal
1 .5 tsp coriander seeds
2 tbsp coconut
a pinch of Hing
Fry all this in a oil until reddish. Grind to a coarse powder. Boil diluted tamarind water with tomatoes, turmeric and salt. Add the powder or paste and then the cooked tur dal. Bring to a boil. When a nice aroma emanates, it is done. Season with mustard, curry leaves and cumin using ghee.
Friday, March 14, 2014
Nandu Kulambu Kuzhambu South Indian Crab Curry
Ingredients
Crab-8( medium size crabs around 1kg)
Onion small sliced-2
Tomato Small chopped-1
Curry leaves-2sprigs
Tamarind paste-1tsp
Red chilli powder-1tbsp(+/-)
Corinader powder-3tbsp
Sombu/Fennel powder-1tbsp
Salt to taste
Grated coconut ground to smooth paste-1/4cup
Oil-5tbsp
Water required
Method
Remove the crab shells, clean and wash. Separate the crab claws from the crab. In a large cooking vessel add onions, tomatoes, curry leaves, tamarind paste, red chilli powder, coriander powder, sombu powder and required salt, mix well. Add required water to the masala mixture to make thin gravy. Place the masala gravy on high heat and boil for 5 mins. Check the seasoning and add the crab pieces( both crab body part and claws) to the boiling curry. Cover the vessel with a lid and boil for another 3 minutes until the crab is done. Finally add the ground coconut paste to the curry and remove from fire. Serve hot with steamed rice.
Tuesday, March 4, 2014
World Anglo Indian Day Celebrations at Raj Bhavan Bangalore on 2 8 10
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