Thursday, December 26, 2013

Quick Rice Dishes : Easy To Make Tomato Rice | South Indian Tomato Bhath Recipe

Tomato Bhath is one of the best dish one can make with Tomatoes. The recipe for very easy and tasty dish of tomato, tomato bhath goes here…

Preparation Time: 30 minutes

Servings: 4


  • 2 cups of Rice
  • 3 medium size Tomatoes
  • 2 medium size Onions
  • 1 ½  table spoon Ghee
  • 7 to 8 Garlic pods
  • A small piece crushed Ginger
  • 5 to 6 Black Peppercorns
  • 4 cloves
  • A small bunch of Coriander leaves.
  • Salt as per taste

  • Take water in vessel and cook Tomatoes till it becomes soft.
  • Grind Tomatoes in a mixer, along with ginger and garlic, to get a thick puree. Keep it aside.
  • Put ghee in a thick bottomed kadai and fry cloves and Black Peppercorns in it.
  • Now add finely chopped Onion, fry till it turns light brown.
  • Add rice and tomato puree. Mix well and fry it a for 2 minutes.
  • Add 5 cups of water. Cover the lid and let it cook till, added water gets absorbed fully and rice gets cooked nicely.

  • Now add salt and sprinkle finely chopped coriander leaves and mix well.
  • Tasty Tomato Bhath is ready.

Monday, December 2, 2013

Tea Time Snacks : Simple And Easy Vatanyachi Usal / Missal / White Dried Peas Snack

Vatanyachi Usal is a traditional maharastrian dish, that is popular among local mumbai people. 

Preparation Time: 20 minutes

Servings: 2

  • 1 cup dried white peas, soaked overnight
  • 2 table spoon oil
  • 1 table spoon mustard seeds
  • 1 strand of bay leaf
  • A pich of asafoetida
  • 1 table spoon red chilli powder
  • ½  table spoon turmeric powder
  • 1 cup grated coconut
  • Salt as per taste
  • Wash and soak white peas over night and drain.
  • cook the dried peas along with a little salt to 4 whistles and keep it aside
  • Heat 2 table spoon oil in a thick bottomed pan.
  • Add mustard seeds, bay leaf and asafetida.
  • To this seasoning, add cooked peas,  stir and mix well.
  • Now add chilli powder and turmeric powder as required.
  • Add salt and grated coconut, saute well.

  • Tasty Ussal ready to serve.

Friday, November 29, 2013

Healthy Breakfast Recipe : Kanda Pohe | Batata Poha | Phanna Phovu | Seasoned Beaten Rice

Beaten Rice is called as Poha in Marathi. Kanda Poha or Batata Poha is a very famous Maharashrian breakfast dish. In Konkani, this dish is called as Phanna Phovu. Here is the recipe.

Preparation Time: 20 minutes

Servings: 4

  • 2 cups Beaten/Flattened Rice Flakes/Poha/Avalakki, of medium thickness.
  • 1 large Potato, scrubbed and cut into thin cubs.
  • 1 large Onion cut lengthwise.
  • A pinch of Turmeric powder
  • 1 table spoon oil/ghee
  • Small piece of finely chopped ginger
  • 1 strand Curry leaves
  • 2 medium size finely chopped Green chilli
  • ½ table spoon Mustard seeds
  • ½ table spoon Urad daal
  • 2 strands finely chopped Coriander leaves
  • ¼ cup grated Coconut (Optional)
  • 1 table spoon  Sugar
  • Salt as per taste
  • Little Lemon juice for taste (Optional)

  • Soak poha in water and squeeze out the water. Add little salt and turmeric powder, mix well. Keep it aside for 10 minutes, so that poha becomes soft.
  • Heat very little oil in a kadai. Add potatoes, fry till it becomes slightly brownish. Keep it aside.
  • In the kadai, heat fresh oil, add mustard seeds and urad daal.
  • When it starts spluttering add curry leaves and green chilli.
  • Now add Onion and fry till it turns slightly brownish.
  • Add fried potatoes, mix well.
  • Now add soaked poha, salt as per taste and sugar. Mix well.
  • Finally add grated coconut(optional) and coriander leaves and mix it.
  • Now get the kadai off the flame and keep it covered for 10 minutes. Add little lemon juice for the taste and mix well.

  • Serve hot.

 PS: We can as well use green peas to this dish. After frying onion we can add green peas, sprinkle little water and let it cook for 4 to 5 minutes. Then add soaked poha.

Wednesday, November 13, 2013

Quick Rice Dishes : Methi Pulao | Methi Rice | Fenugreek Rice Recipe

Methi is a very popular green herb which is also commonly known as fenugreek leaves in English, menthe soppu in Kannada, menthe akulu in Telugu. The leaves have a strong flavor and slightly bitter taste. They are used in making a lot of dishes in India. Fenugreek leaves add a lot of nutrition and is rich source of protein, iron, calcium, vitamins and potassium. Here is a quick recipe of Methi Rice.

Servings: 4

  • 1 cup Basmathi rice
  • 1 table spoon Fennel seeds
  • 2 medium size finely chopped Onion
  • 2 medium size finely chopped Tomato
  • 1 cup finely chopped Methi leaves
  • 1/3 rd peeled Green peas
  • 1 inch long piece finely grated Ginger
  • 7 to 8 finely chopped Garlic pods (optional)
  • 2 medium size finely chopped green chillies
  • Salt as per taste
  • ¾  table spoon Jeera powder
  •  ¾ table spoon Garam Masala powder
  • 1 table spoon Oil

  • Soak rice for 20 minutes. Drain the water completely and keep it aside.
  • Break off the Methi leaves, wash them twice with clean water, chop them finely and keep it aside.
  • Heat oil in a thick bottomed kadai.
  • Fry fennel seeds, finely chopped green chillies, ginger, garlic (optional) and finely chopped onion till the onion turns light brown.
  • Now add finely chopped tomato and green peas. Fry for 2 minutes.
  • Now add jeera poder and garam masala powder and fry for a while.
  • Add rice to it and sauté for a minute.
  • Now add chopped Methi leaves and fry for another 2-3 minutes.
  • Add 2 cup water and salt. Close the lid and let the rice cook.

  • Tasty Methi Pulao is ready. 

Thursday, October 31, 2013

Kannadiga Havyaka Recipes : Appe HuLi | Raw Mango Rasam | Sweet And Spicy Mango Drink

A typical Havyaka dish. Recipe goes here…

Preparation Time: 10 minutes

Servings: 2

  • 2 Raw mangoes
  • 2 table spoon Jaggery
  • ½ table spoon Mustard seeds
  • ½ table spoon Cumin seeds
  • 2 Green chilies
  • 2 Red chilies
  • A pinch Asafoetida
  • 1 strand curry leaves
  • Oil for seasoning
  • Salt as per taste
  • Wash the raw mangoes and cut them in to small pieces.
  • Cook it in water as shown in picture for around 10 minutes till it becomes soft.
  • Grind it to a paste and keep it aside.
  • Heat oil in a kadai, add mustard seeds and cumin seeds.
  • When mustard start sputtering, add curry leaves, green chilies, red chilies and asafoetida.
  • Then add the paste of raw mangoes.
  • Boil for 3-4 minutes. Add salt and jaggery as per the taste. You can adjust the water quantity, to bring it to a consistency of rasam. 
PS:  Like rasam, this dish can be used along with rice. Or we can filter it and have like a drink.

Sunday, October 20, 2013

Spicy And Tasty South Indian Style Crab Curry | Crab Gravy With Coconut | Konkani Kurle Ambat

Here is a step by step preparation of South Indian Crab Curry.

Preparation Time: 60 minutes

Servings: 4

  • Crabs 8
  • Around 50 Prawns
  • 2 big Onions
  • 1 and ½ cup of grated Coconut
  • 1 table spoon Coriander seeds
  • 5 – 6 Red chillies
  • ½ table spoon Tamarind
  • ½ table spoon Turmeric powder
  • 2 table spoon Oil
  • Salt as per taste

  • Clean the crab with water first, separate the legs and break and take out the outer shell as shown in picture.
  • If the crab is big, cut them into 2 pieces.
  • Fry coriander seeds on a tawa for a while, and grind coconut, red chillies, tamarind, Turmeric powder to a smooth paste and keep the masala aside.
  • Heat 2 table spoon oil in a pan add sliced onions and fry until brown.
  • The curry tastes too good if we use prawns along with crab. Here I have used washed and cleaned prawns as well.
  • Now add the crabs and  prawns and cook for around 10 minutes.
  • Now add ground masala, salt and cook for another 10 minutes. 
  • Tasty crab curry is ready to be served with Rice.

 PS:  The curry has to sit in the prepared vessel for at least 2 -3 hours for the spices to combine.

Thursday, September 5, 2013

Masala Bhindi Fry | Stir-Fried Lad'y Finger - A Side Dish For Roti

Preparation Time: 30 minutes

Servings: 4

  • 1/2 kg Bhindi
  • 1 big Onion
  • 1 tea spoon Mustard
  • 1 tea spoon Methi seeds
  • 1 table spoon Chilli powder
  • 1 tea spoon Pepper powder
  • A pinch of Turmeric powder
  • little Tamarind Juice
  • Oil
  • Salt as per taste
  • Wash and cut the bhindi lengthwise as shown in picture.
  • Put oil in a non stick pan.
  • Add mustard and methi seeds.
  • When mustard start sputtering, add chopped onion.
  • Fry till onion turns light pink.
  • Now add bhindi, salt, tamarind juice and cover it.
  • When bhindi is half done add chilli powder, pepper powder and turmeric powder one by one.
  • Let it cook for 10 more mins without closing the lid.
  • Bhindi fry is ready.

Wednesday, September 4, 2013

Quick Easy And Tasty Kannadiga Dish : Avarekai Palya | Avrekalu Saaru | Surti Beans Gravy For Dosa or Chapati

This is a traditional Kannadiga dish. Avarekalu available mostly in winter season in Karnataka. There are lot of delicious dishes one can make with Avarekalu. Here is the quick recipe of Curry.

Preparation Time: 50 minutes

Servings: 4

  • 2 cubs Avarekalu
  • Roughly chopped 2 medium Onions
  • Roughly chopped 1 medium Tomato (optional)
  • Roughly chopped 1 medium bunch coriander leaves
  • 1 table spoon Ginger Garlic paste
  • 1 table spoon Chilli powder
  • 1 table spoon Garam masala
  • 2 table spoon oil
  • A pinch of Turmeric powder
  • Salt as per taste
  • The whole beans(avarekalu) look almost like green peas with shells on. The shells are harder than green peas.
  • After peeling the avarekalu seeds/beans from the outer shell, we need to soak these seeds in water for at least 4 to 5 hours. The picture shows soaked seeds.
  • Then we can peel the inner shell and get the actual avarekalu which we can use in curry. In market we get peeled avarekalu as well.
  • Pressure cook avarekalu separately in a cooker – only 1 whistle - with a pinch of salt and turmeric powder and keep it aside.
  • Heat oil in  a pan, fry onion and ginger garlic paste,.
  • saute till the onion turns light brown.
  • Now add tomatoes and fry if using.
  • Blend the above ingredients along with coriander leaves in mixer to very coarse paste. Don’t make it smooth.
  • Now add the paste to the cooked avarekalu.
  • Add garam masala and chilli powder. Mix well.
  • Add salt as per taste.
  • Sambar is ready. Serve hot with roti, poori, dosa or chapati..

 PS:  You can add brinjal along with Avarekalu while cooking in cooker, which gives a great aroma to the curry.

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