Easy Tomato Soup

       Easy Tomato Soup:

Ingredients :

·        Ripe juicy tomatoes – 3

·        Small onion – 10 – 15

·        Garlic – 10 sliced

·        Toor dal + dal water – ¼ cup

·        Turmeric powder – ¼ spn

·        Sambar powder – 1 spn

·        Salt as needed

·        Coriander leaves

·        Curry leaves

·        Coconut milk – ¼ cup

To temper:

·        Oil – 1 spn

·        Cinnamon – 2 small pieces

·        Cloves – 2

·        Star anise – 1

Preparation :

·        Pressure cook dal with little water and keep it aside.

·        Cook the tomatoes with 2 cups of hot boiling water for 5 mins.

·        When it cools down. Gently peel the skin and make a fine paste with that water.

Method :

·        Heat oil in a pan and add the tempering items.

·        When it sizzles,add small onions and garlic and sauté till turns pink.

·        Then add dal mixture and tomato paste and mix well.

·        Add sambar powder,turmeric powder and salt along with enough water(if needed).

·        Cover and cook it for 20 mins.

·        Atlast add coconut milk and boikl it for 5 mins.

·        Garnish with coriander and curry leaves.. Done !
                                  

                         

Serve hot with steamed rice with pappad or potato fry..its really YummyJ

Fish Curry

     
       Fish curry:

Ingredients :

·       Fish pieces

·       Onion – 1 chopped

·       Tomato – 1 chopped

·       Garlic – 5 sliced

·       Chilli powder – 1 ½  spn

·       Coriander powder -3 spn

·       Fish curry powder – 1 spn(optional)

·       Salt as needed

·       Tamarind paste – 1 ½ spn

·       Coriander leaves –few

To grind (masala paste):

·       Cumin – ½  spn

·       Pepper – ½ spn

·       Red chilli- 2 

·       Coriander seeds – ½ spn

·       Onion – 5

·       Garlic -3

To temper :

·       Oil – 2 spn

·       Mustard seeds – 1 spn

·       Curry leaves – few

Preparation :

·       Clean and cut fish into pieces. Add  salt and turmeric powder to water and wash the fish pieces.

·       Drain the water completely.Marinate the fish pieces with salt,turmeric powder and chilli powder.

·       Grind the masala paste ingredients in a mixer and keep it aside.

Method :

·       Heat oil in a pan,and add mustard seeds. When it sizzles add chopped onion, garlic and curry leaves  sauté it for a few mins.

·       Then add tomato,sauté till it turns mushy.

·       Then add grinded masala paste,spicy powder and salt along with tamarind water.

·       Check the salt. Allow to boil it for 25  mins .

·       When oil sepaerates,add the cleaned fish pieces.

·       Fish will cook faster,once the fish turns soft and the curry is well boiled and thick,oil will start collecting at the edges of the pan ,switch off the flame..Done !

·       Give resting time for an hour before serve.
                                            

                           

Garnish with coriander leaves.serve hot with steamed rice...

Beetroot Peas Poriyal

      Beetroot –peas poriyal:

          It is a perfect sidedish for rasam rice,sambar rice and curd rice.

Ingredients :

·        Beetroot – 1 medium

·        Peas – ¼ cup

·        Onion – 1 finely chopped

·        Sambar powder – 1  spn

·        Salt as needed.

·        Curry leaves

For temper :

·        Oil – 1 spn

·        Mustard seeds – ½ spn

·        Urad dal – ½ spn

Preparation :

·        Peel, wash and cut beetroot into small pieces.

·        Wash and Pressure cook the peas until soft.

Method :

·        Heat oil in a pan ,add mustard seeds.When it splutters add urad dal and sauté till turns light brown.

·        Next add chopped onions and sauté well til turn pink.

·        Then add chopped beetroot, sambar powder ,salt and little water.

·        Stir well cover cooked for 10 to 15  mins  until beetroots are softened.

·        Next add cooked peas and cook it for five more mins.

·        Once the beetroot and peas are incorporated together, add grated coconut,mix well.switch off the flame.

·        Garmish with curry leaves or coriander leaves..Done !
                                             

                                      

Serve hot with rice. J

Tasty Carrot Halwa

      Tasty Carrot Halwa:

          Carrot Halwa or Gajar Halwa is a simple and tasty pudding made very quickly by using pressure cooker. This saves lot of time and also fuel.

Ingredients :

·       Grated carrot – 2 cup

·       Sugar- ½ cup

·       Milk – ¾ cup

·       Cardomam powder – pinch

·       Ghee – 3 spn

·       Salt – a pinch

·        Cashew -10 nos

·       Raisins – 10 nos

Preparation :

·       Wash ,peel and grate the carrots.

·       Heat ghee in a pan and fry the grated carrots for 2-3 mins and keep it aside.

·       Heat ghee in a pan and fry raisins till they puff up , and fry cashew nuts till it turn golden brown. Keep aside.

Method :

·       Add grated carrots and milk to the pressure cooker and cook it for 1 whistle.

·       Once the pressure subsides,take off the lid ,stir continuously until all the milk is absorbed by the carrots.

·       Next add sugar and cook the mixture for 15 mins on high flame till the excess liquid dries off and it becomes almost dry.

·       It is important to keep stirring to avoid carrots getting burnt at the bottom.

·       Atlast add roasted  cashews ,raisins and cardoman powder. mix well.

·       Stir and cook till ghee starts separate from halwa…Done !
                                        

                              

Tasty Halwa is ready to eat J enjoy ….

       

Beetroot-Potato kurma For Chapathy

     Beetroot –Potato Kurma For Chapathy:

Ingredients :

·        Beetroot – 1 medium

·        Potato – 1medium

·        Peas – ¼ cup boiled (optional)

·        Onion – 1 chopped

·        Tomato – 2 chopped

·        Ginger garlic paste – 1 spn

·        Turmeric powder – ¼ spn

·        Yogurt – ½ cup

·        Coconut milk -1/4 cup or coconut paste – 5 spn

·        Curry leaves

·        Coriander leaves

·        Salt as needed

·        Lemon juice – 1 spn

Spicy powders:

·        Chilli powder – 1 spn

·        Coriander powder – 2 spn

·        Garam masala – 1spn

·        Cumin powder – 1 spn

To grind :

·        Sombu – ½ spn

·        Kasa kasa – 1 spn

·        Cashew – 10 nos

·        Grated coconut – ¼  cup

To temper:

·        Cinnamon – 1

·        Bay leaf – 1

·        Star anise – 1

·        Cardamom – 1

Preparation :

·        Wash , peel and cut beetroot and potato into medium sized cubes.

·        Pressure cook  the beetroot  alone for 1 whistle.

·        Grind coconut along with sombu ,cashew,khus khus with little water to a fine paste in a mixie.keep it aside.

Method :

·        Heat oil in a pan ,add the tempering items.

·        Add chopped onions,ginger garlic paste,curry leaves and sauté till onion turn light brown.

·        Next add chopped tomatoes,turmeric powder  and fry it turns mushy.

·        Then add cubes of potatoes and  boiled beetroots and spicy powders along with enough water. Cover it and cook for 10 mins.

·        Then add yogurt and ground paste along with salt and cook it for 15 mins.

·        Atlast add coconut milk and cook for 5 more mins.switch off the flame.

·        Add coriander leaves and lemon juice .mix well .Done !

                               

                                 

Beetroot potato kurma is ready..serve hot with chapathy. J