Raw Mango Rasam

 Try this tasty and tangy raw mango rasam. As it is summer season now in Taiwan, mangoes are being sold in abundance. So, why not try a different rasam than our regular tomato rasam. This rasam can be had with rice or also can be taken just as a soup .

             

Preparation Time: 10 minutes

Cooking Time: 15 minutes 

Serves - 2-3 people

INGREDIENTS:

Raw Mango pieces - 5 to 6

Toor dal - 2 tablespoon

Tomato - 1 small

Oil - 1 tablespoon

Mustard - 1/2 teaspoon

Cumin seeds - 1/2 teaspoon

Ginger - 1/2 inch chopped fine

Curry leaves - as required

Turmeric powder - 1/4 teaspoon

Cumin powder - 1/2 teaspoon

Black pepper powder - 1 teaspoon

Coriander powder - 1/2 teaspoon

Jaggery - 1 teaspoon

Lemon juice - few drops

Salt - as required

Coriander leaves - For garnishing

Asafetida powder - as required

METHOD:

1. Wash and peel the skin of raw mango and cut them in to pieces. Put them on a pressure cooker. Add some water , just to cover the pieces and also add a pinch of turmeric powder. In a small cup, keep some toor dal along with water. 

2. Cover the lid and pressure cook in high for 1 whistle and in simmer mode for 10 minutes.

3. In a pan, add some oil. Now add mustard seeds, cumin seeds, curry leaves. Also add chopped tomatoes and ginger. Fry for a minute. Now add the mashed mango pieces. Also add some water. Do not add the toor dal now.

4. Add Turmeric powder, pepper powder, coriander powder , jaggery . Allow them to boil well for 7 to 8 minutes. 

5. Now add toor dal. Adjust the consistency with water. Also add cumin powder, few drops of lemon juice. Cover and boil for 1 to 2 minutes and switch off. Sprinkle some asafetida powder and also add some coriander leaves for garnishing.

6. Raw mango rasam is ready. Serve with white rice or it can also be taken as a soup.

Aloo Bhindi Gravy

 

INGREDIENTS:

Potato - 1 large

Ladies Finger - 10 -12 no.s

Onion - 3/4 th cup finely chopped

Tomato - 1 large,  grinded to paste

Cumin seeds - 1 teaspoon

Ginger garlic paste - 1 teaspoon

Turmeric powder - 1/2 teaspoon

Red chili powder - 1/2 teaspoon

Coriander powder - 1/2 teaspoon

Garam masala - 1 teaspoon

Cumin powder - 1/4 teaspoon

Dry Fenugreek leaves (kasuri methi)  - a pinch

Water -  as required

Curd - 1/2 cup

Jaggery  - 1 teaspoon

Coriander leaves - as required

Oil - 2 teaspoon

METHOD:

1. In a pan,  add 1 teaspoon oil. Add 1/2 teaspoon of cumin seeds. Add sliced potatoes and chopped ladies finger. Fry for few minutes. Then keep it aside.

2. In the same pan, add another teaspoon of oil. Add 1/2 teaspoon of cumin seeds. Also add finely chopped onions, ginger garlic paste and fry till the onions turn translucent. 

3. Now add  1/2 teaspoon turmeric powder , 1/2 teaspoon red chili powder, 1/2 teaspoon coriander powder and 1/2 teaspoon garam masala powder and mix well, till the raw smell of masala powder is gone.

4. Now add pureed tomato paste.

5. Also add sautéed potato and ladies finger. Add some water, cover and cook , till the potatoes and bhindi are cooked well. 

6. Now add 1/2 cup of curd and also some more water for desired consistency. Keep in simmer mode , let it cook for another few minutes.

7. Now add dried fenugreek leaves ( kasuri methi), 1/4 teaspoon cumin powder , 1/2 teaspoon garam masala and a spoon of jaggery. Mix well and let it cook for just one or two minutes and switch off the stove. Garnish with coriander leaves.

8. Serve with rice or rotti ! 

 

Chettinad Onion Kuzhambu/gravy

 This onion kuzhambu is  a tasty dish from chettinad cuisine. Usually, this dish is made with small onions. I used big onions , as I couldn't get small onions. Try this dish with small onions for more enhanced taste.

INGREDIENTS:

Onion - 3/4 cup chopped

Tomato - 1 large sized

Turmeric powder - 1/2 teaspoon

Salt - as required

Tamarind - goose berry sized soaked in hot water

Coriander leaves - for garnishing 

FOR MASALA  PASTE:

Coconut powder or fresh grated coconut - 1 tablespoon

Onion - 2  tablespoon chopped

Cumin seeds - 1 teaspoon

Fenugreek seeds - 1/2 teaspoon

Coriander seeds -  1 teaspoon 

Fennel seeds - 1 teaspoon

Toor dal - 1 teaspoon

Dry red chilli - 4 no.s

SEASONING:

Oil - 1 tablespoon

Mustard seeds - 1 teaspoon

Garlic - 3 to 4 pods

Dry red chilli - 3 no.s

Curry leaves - few

METHOD:

1. In a dry pan, add the items mentioned in the "masala paste"  except coconut and onion . Dry roast, until nice flavor comes .

2. Grind the above dry roasted items with 1 tablespoon coconut powder , 2  tablespoon chopped onions and little water, to a smooth paste.

3. In a pan, add 1 tablespoon oil. Also add mustard, garlic, dry red chilli and curry leaves.

4. Now add chopped onions and fry till they turn translucent.

5. Now add chopped tomatoes, turmeric powder and required salt.

6. Now add tamarind water. Cover and cook, until the onions and tomatoes are soft. It may take few minutes. 

7. Now add the masala paste which you prepared in step 2. Also add required water . The gravy should be slightly thick.

8.  Keep the flame in medium to low. Boil the gravy for 4 to 5 minutes and switch off. Garnish with coriander leaves.

9. Serve with rice or millet or rotti !. 

Quinoa with Onion Gravy

Pesto Sauce Pasta

  Easy home made pesto sauce. Pesto sauce is a pasta sauce made with fresh basil leaves, pine nuts, olive oil and cheese. Variations can be made in substituting other nuts for pine nuts, replacing basil with spinach or mint or parsley etc. You can also make this sauce vegan by avoiding cheese or butter. My son's most favorite pasta sauce is pesto sauce. Below is the recipe for how I make pesto sauce for his school lunch box . 

INGREDIENTS:

Fresh Basil leaves -  250 to 300 gms

Pine Nuts - 1/4 cup

Extra virgin olive oil - 1/4 cup

Garlic clove - 1 small

Black pepper powder - 1 teaspoon

Grated parmesan cheese ( optional) - 1/4 cup ( I usually don't add cheese for school lunchbox, as they don't refrigerate the lunch box in school. So chances are there for the food to be spoiled. Don't add cheese, if you are making it for lunch box)

Italian seasoning  - 1/2 teaspoon

Butter - 1 tablespoon

Salt - as required

Lemon juice- few drops 

METHOD:

1.  Wash the basil leaves well in a running cold water. In a mixer, add basil leaves, pine nuts, olive oil, garlic, pepper powder, cheese and grind to a smooth paste. Your pesto sauce is ready.

2. Boil water in a big bowl and add  penne pasta ( See the pasta package for cooking time of penne pasta) . Penne pasta approximately take 10 - 12 minute of cooking in hot water. Filter the water , and also wash the cooked pasta in running cold water . It prevents the pasta from further cooking.

3. In a pan, add 1 tablespoon of butter. Add the cooked pasta and also add required salt and stir fry for a minute. Now add the pesto sauce. Also add 1/2 teaspoon of Italian seasoning powder and mix well. No need to heat the sauce for too long. In just 1 to 2 minutes, switch off the stove. Add some lemon juice and mix well. Pesto sauce pasta is ready !!!

Note:

1.  If you don't have pine nuts, replace it with walnuts or almonds  or pistachios.

2. If you don't have basil leaves, replace it with spinach or mint or cilantro . Or you can also add half basil leaves, and half spinach or avocado or raw zucchini etc. 

Thatta Payir( Cow Pea beans) Kuzhambu/gravy

 Cow pea/Thatta payir/ Chawli has incredible health benefits.

1.  It has low glycemic index and good for diabetic patients to maintain their blood sugar level.

2. Good source of dietary fiber , that helps in digestion. 

3.  Has lot of protein, zinc, vitamin A and vitamin C and helps in skin repair and formation of new cells.

4.  Good amount of antioxidants present in thatta payir, that helps in combating chronic diseases.

I have given a simple recipe using thatta payir , tomato, onion, garlic and some spices. This dish can be taken with rice or rotti.

INGREDIENTS:

Thatta payir (Cow Pea Beans) - 1/3 cup

Tamarind water - 1/4 cup

Turmeric powder - 1/4 teaspoon

Red chilli powder - 1/2 teaspoon

Coriander powder - 3/4 teaspoon

Oil - 1 tsp

Small Onion - 4 to 5 no.s

Urad dal - 2 tsp

Mustard - 1/2 teaspoon

Garlic - 3 to 4 pods

Curry leaves - as required

TO GRIND TO A PASTE:

Oil - 1 teaspoon

Coconut -  1 tablespoon

Tomato - 1 medium sized

Big Onion - 1/2 cup chopped

Fennel seeds - 1 teaspoon

Pressure cooked thatta payir - 2 teaspoon

METHOD:

1. Soak the cow pea beans over night. Next day, take the beans in a pressure cooker. Add a cup of water and pressure cook for 1 high whistle and in simmer mode for 15 minutes.

2. Now, in a pan, add a teaspoon of oil. Add fennel seeds. Now add, Onions and sauté for some time . Then add tomatoes and sauté , till they turn mushy. Also add 1 tablespoon of coconut powder.

3.  Allow the contents to cool down. In a mixer, take the above contents.  Also add, 2 teaspoon of pressure cooked thatta payir. Grind them to a smooth paste. 

4. In a pan, add 1 teaspoon of oil. Then add mustard, urad dal, curry leaves, small onions and garlic. Sauté for some time. 

5. Now add the pressure cooked dal. Also add tamarind water, red chilli powder, coriander powder and turmeric powder.  Also add the paste which you prepared in step 3. 

6. Allow the contents to boil. Adjust water according to your consistency. Usually this gravy thickens well when it cools down. Boil for few minutes, till you get the desired consistency. Then switch off the stove and garnish with fresh coriander leaves. Serve the gravy with rice or rotti !

Quinoa, Thatta Payir Kuzhambu,Cabbage curry, carrot capsicum curry, cucumber salad and Tofu

Langar Dal / Gurudwara Dal

 Langar dal is a popular dish served in the state of Punjab, India. This is also called gurudwara dal - which is served in gurudwara, a Sikh worship place, where free vegetarian food is offered to thousands of pilgrims every day. This dish is made of black Urad dal, Chana dal and spices. This is simple protein rich dish served with rotti or rice . 

INGREDIENTS:

Black Urad dal - 1/2 cup

Chana dal - 2 tablespoon

Garlic - 3 cloves

Ginger - 1 inch size

Turmeric - 1/4 teaspoon

Oil - 1 teaspoon

Salt - 1/2 teaspoon

water - 3 cups

Ghee - 2 tablespoon

Cumin seeds -1 teaspoon

Bayleaf - 1

Onion - 1/2 cup finely chopped

Ginger garlic paste - 1 teaspoon

Green chilli - 2 no.s chopped

Tomato - 1 medium sized chopped fine

Salt - 1/2 teaspoon

Garam masala - 1/2 teaspoon

Coriander leaves - for garnishing

METHOD:

1. Wash and soak black urad dal and channa dal overnight. 

2. In a pressure cooker, take the urad dal and chana dal in a pressure cooker. Also add garlic, ginger, turmeric powder, 1 teaspoon oil, salt and three cups of water.

3. Pressure cook in high flame for 1 whistle. Then lower the flame and cook for another 15 minutes. Switch off the stove. Let the pressure settle. You can see the dal is cooked well.

4. In a pan, add some ghee. Add cumin seeds,  bay leaf.

5. Add chopped onions, green chillis  and ginger garlic paste. sauté till the onions change translucent. 

6. Now add chopped tomatoes and sauté , till the tomatoes turn mushy.

7. Now add the cooked dal. Adjust water to your desired consistency. Now comes the slow cook process. Langar dal turns rich and creamy, when they are slow cooked for a longer time. Once they start to boil, reduce the flame to sim, and cover it and let it get cooked for another 15 minutes. Once in a while, stir the contents and mash the dals with the help of a ladle , to avoid any burning . 

8. Now, add 1/2 teaspoon of garam masala and cook for a minute. Switch off the stove. Garnish with coriander leaves. Langar dal is ready!. Serve with rice or rotti .