Saturday, November 27, 2010

Carrot-Tomato Rasam: without lentils

One of my distant relatives, who stays here is a fabulous cook. She is a treasure house of authentic South Canara recipes. Here is one such simple rasam I learnt from her recently. If you go gaga over the rasam then you MUST try this. It is very simple & extremely tasty.

This is a great substitute for normal rasam for those who are advised to be low on protein in take. This is a rasam without lentils/dal.

Here is what you need.

Serves: 4-6
Preparation time: 5-10mins
Cooking time: 30mins (Including pressure cooking time)

Carrot: 1 medium sized
Tomato: 3 medium sized
Potato: 1 tbsp cooked and mashed or 1/2 of medium sized potato (optional)
Turmeric powder: a pinch
Rasam powder: 1.5 tsp (adjust according to your family needs)
Tamarind: 1/2 tsp thick extract (adjust according to the sourness of the tomato)
Jaggery/Brown sugar: 1 tsp
Salt: According to taste

For tempering:
Coconut oil or any other cooking oil: 1 tsp
Mustard seeds: 1/2 tsp
Asafoetida/hing: a pinch
Curry leaves: 6-8nos


  • De-skin the potato.Pressure cook the carrot, tomatoes & potato for 2-3 whistles.Allow them to cool.
  • Meantime, add a cup of water to a saucepan. Add tamarind, salt, jaggery to the water & boil it.
  • Grind the carrot, tomato, potato to a smooth paste. Add this paste to the boiling water. Stir well & allow it to boil.
  • Add the rasam powder & boil again on medium flame.
  • Prepare the tempering. Add oil in a small pan. When oil is hot, add mustard seeds. Follow it by asafoetida & curry leaves. When leaves become crisp, turn off the heat & pour the tempering over the rasam prepared.
  • Stir well & serve the rasam hot with steamed rice.

  • If you prefer your rasam thin & watery, avoid adding potatoes. I mostly avoid potatoes as we prefer watery rasam.
  • If you don't have home made rasam powder, use MTR rasam powder.
Some more saaru/rasam recipes at Savi-Ruchi:

Tuesday, November 23, 2010

Palak Paneer (Spinach-Cottage cheese curry): Restuarant style

Spinach is one of the healthiest vegetables rich in vitamins & minerals. It also contains omega 3 fatty acids that is generally found in salmon, tuna, walnuts. Omega 3 fatty acids are one of the scarce nutrients in vegetarian diet. There is a debate to prove/unprove that vegetarian diet lacks in omega 3 acids. To know more about omega 3 fatty acids read here.

Coming to the palak paneer recipe, I have experimented a lot on this. I was somehow not able to get the taste that matches the restaurant style. Now after loads of trial & errors, I can say I make pretty decent palak paneer. Thanks to my friends who have provided numerous tips. 

Preparation time: 15mins
Cooking time: 30 mins
Serves: 3-4

Spinach: 250gms (Big bunch) or blanched & pureed spinach: 2 cups
Paneer/Cottage cheese: 1 cup (Chopped into 1 inch cubes)
Tomato puree: 3/4 cup or 2 medium tomatoes deskinned & pureed.
Onion: 1 big (finely chopped or onion paste)
Ginger-garlic paste: 1 tsp
Whipping cream: 1/2 cup
Red chilli powder: 1 tsp 
Garam masala: 1 tsp
Cumin seed powder: 1 big pinch
Butter/Oil: 1 tbsp
Salt: According to taste

Blanch the spinach, puree the spinach & keep it aside.
Heat butter/oil in a broad pan. When butter is hot, add the paneer & saute them till slight brown on the edges. 
Drain the paneer on a tissue & soak the paneer in water for 5 mins.
To the same pan, add finely minced onion & saute till the raw smell of the onions vanish. 

Add the ginger-garlic paste & saute again for another 2-3mins.

Pour in the tomato puree, salt, red chilli powder, cumin seed powder & allow the puree to cook well on a medium heat for 8-10mins. 

The puree will thicken, leaves the edge of the pan & oozes out oil. At this stage, add the pureed spinach, cream & mix well. Allow this gravy to cook for another 3-5mins.

Add the garam masala, soaked paneer cubes & mix well. Cook on a medium heat for another 5 mins.

Turn off the heat. Serve it hot with plain parathas, chapathi or any Indian bread.

  • If I find the paneer soft & good quality one, I do not fry them. I add them directly. It tastes good either ways.
  • Baby spinach do not need blanching. 

Last note: My previous post is updated. Do check the post to know if you have identified it right!

Friday, November 19, 2010

Identify this...can you!

No clue this time. This is very simple, don't you think so?

Update:Wow!!, all of you have guessed it right. It is indeed sapota/chiku tree. 

Saturday, November 13, 2010

Simple Alugadde palya (Aloo Sabzi) (Dry Potato Curry)

Alugadde palya tastes great as a side dish with any kinds of dosas(Indian crepes). I normally add few vegetables to make it more healthier. Here is my version of the tasty alu sabzi.

Boiled & mashed potatoes: 2 cups
Boiled vegetables: 1 cup (I normally use frozen carrot, corn & green peas mixture).
Onion: 2 medium sized (sliced)
Green chilli paste: 3/4 tsp (Adjust according to your needs)
Ginger-Garlic paste: 1 tsp
Oil: 1 tbsp
Cumin seeds: 1/2 tsp
Mustard seeds: 1/2 tsp
Urad dal: 1 tsp
Curry leaves 6-8 nos
Salt: According to taste

For garnishing:
Coriander leaves: 2 tbsp
Lemon juice: 1 tsp (optional)

  • Boil the vegetables & allow them to cool (This step is not required for frozen vegetables).
  • Meantime, heat a broad pan & add oil to it. When oil is hot, add mustard seeds, cumin seeds & urad dal. When mustard seeds splutter & dal turn golden brown, add curry leaves & green chilli paste. Saute for 30secs.
  • To the tempering, add the onions & saute till onions become translucent. Add the ginger-garlic paste & saute for 2-3mins. 
  • Drain out the water completely from the boiled vegetables. Add the drained vegetables to the pan. 
  • Mash the potatoes gently & add the potatoes to the pan. 
  • Add salt, turmeric. Mix well. 
  • Cook it on a medium heat for a minute or two.
  • Remove from heat. Add the lemon juice & garnish with coriander leaves.

  • Chopped green chillies could be used instead of green chilli paste.
  • Ginger-garlic paste could be omitted(if you do not prefer it).
  • If you are using frozen vegetables, thaw them and add along with onion

Thursday, November 4, 2010

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