Jeera Rasam /Milagu Jeera Rasam with Paruppu Thogayal




Today's recipe is a comforting and ultimate combo,quiet popular in most of the households.Usually this combo is made,the day after a heavy or  party meals as it aids digestion.Also it is considered as a home remedy for cold and cough.Though rasam is a part of everyday meal in South India,this rasam and paruupu thogayal is a divine combo.

This combo is my all time favorite and I make it when no vegetables in stock.In olden days during the monsoon its often made as there were no veggies available.

Coming to the recipe,this simple rasam has so many variations in each households.Some use tomato and rasam powder along with the pepper and cumin powder.This one is my grand mothers version and she used freshly ground spices and a small tomato.In the original recipe,no coriander leaves are used,but for the picture sake I used it.As my kids prefer potato fry with rasam,I served their meal with it.




                                                                      
                                                                                     
                                                                           Jeera Rasam/Milagu Jeera Rasam
                                                              


                                                                  
   Basic Information

   Preparation time ~ 15 minutes
   Cooking time ~ 6-7 minutes
   Serves ~ 3


   
  Ingredients



Ingredient
Quantity
Tamarind/puli
big gooseberry size
Tomato(optional)
1 (small size)
Turmeric powder/manjal podi
1/4 tsp
Salt
1.5 tsp
Oil
1 tsp
Curry leaves/karivepillai few leaves
Coriander leaves/kothamalli(optional)


   Soak in water and grind coarsely



Ingredient
Quantity
Cumin seeds/jeeragam
1.5 tsp
Pepper/milagu
1 tsp
Red chilly/varamilagai
1
Toor dhal/Thuvaram paruppu
1.5 tsp
Coriander seeds/dhaniya
1/4 tsp

   For the tempering
  
Ingredient
Quantity
Mustard seeds/kadugu
1/2 tsp
Cumin seeds/jeeragam
1/2 tsp
Asafoetida/perungayam
a pinch
Curry leaves
few


  Method

  • Soak the tamarind in water and extract it.
  • Soak the given ingredients in water for 10-15 minutes.Grind it to a coarse paste.In a bowl take tamarind water,add in tomato,salt and squeeze it with hand.Keep it aside
  • Take the tamarind water mixture in a pan and put on the flame.Add in turmeric powder and few curry leaves to it.Let it cook for one boil.Now add in the ground paste.
  • Let it boil till boil for couple of minutes or till the raw smell disappears.Put off the flame. Heat a separate pan with oil and do the tempering.
  • Add in the curry leaves and asafoetida.Add it to the rasam and mix it well.Transfer it to a bowl and close it with lid.
  • Serve it with white rice and paruppu thagayal, potato fry along with pappad.





    • If you want to add garlic,crush 2 cloves of garlic and add it while the rasam is boiling.
    • The rasam should not boil for too long after adding ground paste,otherwise the rasam will be bitter.
    • While serving the rasam mix it well and serve.



    Enjoy................



    BMLogo


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    Peerkangai/Ridgegourd Kootu with Kaarmani Kaara Kuzhambhu



    Starting the 3rd week of blogging marathon with combo dishes as theme.There are so many Indian  dishes served in a combo to balance the taste as well as the nutritive value.

    One such classical dish is kootu,a lentil based dish served along with a tamarind based spicy dish,kaara kuzhambhu or puli kuzhambhu along with rice..As the kuzhambhu doesn't have lentils,normally a dish with lentil is paired to balance the nutritive value.In most of the household either kottu or a lentil dip,thogayal is accompanied with the spicy kuzhambhu along with a dash of ghee.

    Coming to the recipe,its made in no time as pressure cooker is used for the entire process.Its a perfect dish to make in a hurry.this kootu can be served as such with white rice also.in that case a spicy fry is accompanied.





                                                                          
                                                                
                                                    Peerkangai/Ridgegourd Kootu


                                                                      
       Basic Information

       Preparation time ~ 10 minutes
       Cooking time ~ 15minutes
       Serves ~ 3


       
      Ingredients



    Ingredient
    Quantity
    Ridge gourd /peerkangai
    3 cups(chopped)
    Channa dhal/kadala paruppu
    3 tbs
    Moong dhal/paasiparuppu
    3 tbs
    Green chilly/pachamilagai
    2(slit lengthy)
    Salt
    3/4 tsp
    Oil
    2 tsp
    Curry leaves/karivepillai few leaves


      To grind to a fine paste

    Ingredient
    Quantity
    Dried red chilly/varmilagai
    1
    Coconut(grated)
    2 tbs
    Cumin seeds/jeergam
    1 tsp

       For the tempering
      
    Ingredient
    Quantity
    Mustard seeds/kadugu
    1/2 tsp
    Urad dhal/uluthamparuppu
    1 tsp
    Asafoetida/perungayam
    a pinch
    Dried red chilly/varamilagai
    1(broken)


      Method
    • Grind the given ingredients to a fine paste and keep it aside.
    • Cook the channa dhal and moong dhal in a pressure cooker for 2 whistles along with 1/2 cup of water.It should not turn mushy but needs to cook until soft.
    • To the cooked dhal add the chopped ridgegourd and green chilly.To this add 1/4 cup of water.Close the the pan with the lid and pressure cook it for a whistle.
    • Once the pressure subsides,remove the lid and add the ground paste. and let it cook for 3 minutes or till the raw smell disappears.
    • Do the tempering in a pan and add it to the kootu and mix it well.Put off the flame.

    • Serve it with white rice and kuzhambu







      Enjoy...........................





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      Mushroom Kurma / One Pot Mushroom Kurma



      Ending the one pot dishes with a finger licking mushroom kurma.Kurma is a creamy,rich delicacy with a coconut base,served mostly for parottas in South India.

      Both vegetarian and non vegetarian kurma can be made in  many methods and I have shared a bunch of kurma here.

      Pressure cooker method of making kurma is so easy and takes only 20 minutes.This kurma tastes great with both rice and roti.




                                              
                                            
                                          Mushroom Kurma/One Pot Mushroom Kurma



                                                                        
         Basic Information

         Preparation time ~ 15 minutes
         Cooking time ~ 20-25 minutes
         Serves ~ 4(generously)


         
        Ingredients

        
      Ingredient
      Quantity
      Button Mushroom/kaalaan
      400 gms(quartered)
      Onion(finely chopped)
      1 medium size
      Tomato(finely chopped)
      2 small size
      Ginger&garlic paste
      1 tbs
      Turmeric powder/manjal podi
      1/4 tsp
      Red chillypowder/milagai podi
      1/4 tsp
      Coriander powder/dhaniya podi
      1 tbs
      Garam masala powder
      1/4 tsp
      Curry leaves/karivepillai
      1-2 sprigs
      Coriander leaves
      as needed
      Mint leaves/pudina(optional)
      6-7 leaves(chopped)
      Lemon juice
      2 tsp
      Salt
      1 tsp
      Oil
      1.5 tbs 


        Grind to a fine paste
      Ingredient
      Quantity
      Coconut/thenagi(grated)
      5
      Green chilly/pachamilagai
      5-6
      Fennel seeds/sombu
      1/2 tsp
      Cashews/mundiri
      5-6
        
       For the temepring
      Ingredient
      Quantity
      Fennel seeds/sombu
      1 tsp
      Black stone flower/kalpasi
      Star anise
      1 petal
      Cloves/lavangam
      2-3
      Cinnamon/pattai
      1/2 inch

        Method 

      • Grind the given ingredients to a smooth paste and keep it aside.
      • Now in a pan heat the remaining oil and do the tempering with the given ingredients.Add the chopped onion,green chilly and curry leaves.Saute it with a pinch of salt till transparent.Add in the ginger&garlic paste,fry it until raw smell disappears.Add in chopped tomato. 
      • Cook the tomatoes until mushy.At this stage add in the mushrooms and give it a mix.Now add the spice powders and salt, mix it well.
      • Let it cook for a minute or two.At this stage add in the ground paste and add around 1/2 cup of water.
      • Add in the chopped coriander leaves,mint leaves and cover the pressure pan with the lid.Let it cook in a medium flame for 2 whistles.Put off the flame.Once the pressure subsides,remove the lid and let it cook for a boil.add in the lemon juice and some chopped coriander leaves.Put off the flame.
      • Serve it with roti,parotta or rice.




      • The spices given are  for medium spice level.
      • The amount of green chillies can be increased for a spicy level.
      • Grind the coconut to a very fine paste.

      Enjoy...........................





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      Mixed Bean Pulao /Navadhaniya Pulao



      Mixed bean pulao is a delectable one pot delicacy,in which rice is cooked along with mixed beans and mild spices.
      It is a well balanced and fulfilling dish,tastes divine when paired with raita.This pulao is an ideal dish to cook on a lazy day,as it takes less than 30 minutes to cook in a pressure cooker,if the legumes/beans are soaked. Here I have used black,white channa,green,white peas,pigeon peas,rajma,mochai,black eye beans,mung beans.One can simply soak the mixed beans and make the pulao.No proportions are measurements need to be perfect for the amount of beans,just add them how you would like. Here is the recipe for quick,easy and protein packed pulao.



                                                                          
                                                                  
                                       Mixed Bean Pulao/Navadhaniya  Pulao


                                                                        
         Basic Information

         Preparation time ~ 15 minutes
         Soaking time ~ 10 minutes
         Cooking time ~ 25 minutes
         Serves ~ 4(generously)


         
        Ingredients

        
      Ingredient
      Quantity
      Basmathi rice
      1.25 cups
      Soaked mixed beans
      1.5 cups
      Onion(thinly sliced)
      2 medium size
      Tomato(finely chopped)
      1 medium size
      Mint leaves/pudina(finely chopped)
      4 tbs
      Red chilly powder/milagai podi
      1/2 tsp
      Coriander powder/dhaniya podi
      1 tsp
      Garam masala powder
      1/2 tsp
      Lemon juice
      2 tsp
      Salt
      1.5 tsp
      Oil
      1 tbs
      Ghee/nei
      2 tsp
      Coriander leaves(finely chopped)
      2 tbs
      Water
      2.25-2.5 cups
        
        Grind to a coarse paste

      Ingredient
      Quantity
      Garlic/poondu
      4-5 cloves
      Ginger/inji
      1 inch piece
      Cloves/lavangam
      2-3
      Cloves/lavangam
      2-3
      Green chilly/pachamilagai
      4-5

        For the tempering

      Ingredient
      Quantity
      Bay leaf
      1
      Fennel seeds/sombu
      1/2 tsp

        Method 
      • Soak the basmathi rice in water,grind the given ingredients given' to grind' to a coarse paste and keep it aside. 
      • Heat oil and ghee in a pressure pan.Do the tempering with the given ingredients.Add in the ground paste and fry it till the raw smell goes off.Saute the sliced onion till golden.Add in the chopped tomato,mint and coriander leaves.Cook it until the tomato is mushy.
      • Now add in the spice powders and salt.Give it a mix and now add in the soaked beans.Mix it well.
      • Add the water and allow it to boil.Once the water is boiled,add in the soaked rice.Now goes in the lemon juice,chopped coriander leaves and a tsp of ghee if needed.
      • Close it with the lid and pressure cook it for 2 whistles in a medium flame.Put off the flame and remove it once the pressure subsides.Mix it with a fork  gently.
      • Serve it with raita




      • If you are soaking the beans for this pulao,soak each bean a tbs for this measurement.
      • The spices given are  for medium spice level.
      • The amount of green chillies can be increased for a spicy level.
      • For a richer version,1/2 cup of coconut milk is also used along with the water.
      • The amount of water varies depending on the quality of the rice.

      Enjoy.....................................





      BMLogo


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      One Pot Lobia Masala /Black eye Beans Curry


      Starting the week with another edition of Blogging Marathon with One pot dishes as theme.One pot dishes save the cooking time and n number of dishes such as biriyani,pulaos,curry and desserts can be made.
      Coming to today's recipe its an one pot curry made in pressure cooker with no time.The method of this curry is more or less similar to the one pot channa masala,except some variations.I always stock up my freezer with the soaked legumes.So making this curry hardly takes 20-25 minutes.Try this yummy curry and serve it with both rice and roti.




                                                                   
                                                                  
                                                 One Pot Lobia Masala/Black eye Bean Curry


                                                                        
         Basic Information

         Preparation time ~ 10 minutes
         Soaking time ~ 3-4 hours
         Cooking time ~ 25 minutes
         Serves ~ 4(generously)


        Ingredients

        
      Ingredient
      Quantity
      Black eye beans/lobia
      3/4 cup
      Onion( finely chopped)
      2 medium size
      Ginger&garlic (crushed)
      2 tsp
      Tomato (pureed)
      2 (medium size)
      Turmeric powder/manjal podi
      1/4 tsp
      Red chilly powder/milagai podi
      1 tsp
      Coriander  powder/dhaniya podi
      2 tsp
      Garam masala powder
      1/4 tsp
      Cumin seeds/jeeragam
      1/4 tsp
      Salt
      1.5 tsp
      Coriander leaves(finely chopped)
      1 tbs
      Dried fenugreek leaves/
      Kasoori meti leaves
      1 tsp
      Oil
      3-4 tbs

        
         Method 
      • Soak the black eye beans/lobia overnight or minimum of 3-4hours.Also puree the tomato and keep it aside.
      •  Heat the oil in a pressure cooker or pan and crackle the cumin seeds.Add in the onion and green chillies,saute until transparent.Add the crushed ginger and garlic,fry it for couple of minutes.Now add the tomato puree and cook it for 2-3 minutes.
      •  Add in the spice powders except garam masala powder and mix it well.Now in the soaked black eye beans/lobia and give it a mix.So that the spices can coat very well.
      • Add around 2 cups of water and cover the pressure cooker with lid.Let it cook for for 2-3 whistles in a medium flame and put off the flame.Once the pressure subsides,remove the lid and turn on the flame.Take around 2 tbs of cooked lobia/black eye beans and grind it well.
      • Add it to the mixture and let it cook for couple of minutes and put off the flame.Add in the chopped coriander leaves,kasoori methi leaves and garam masala powder,mix it well.
      • Serve it  with roti,phulka or rice






      Enjoy..................................



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      Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#89

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