Showing posts with label Soup. Show all posts
Showing posts with label Soup. Show all posts

Saturday, July 29, 2017

Mango Fruit Rasam

Rasam /Saaru is one of the side dish which is prepared in many ways. Now it is a mango season and I  have prepared Mango fruit Rasam. It is spicy and little sweet and savoury.


I got these mangoes from  Udupi Store in Malleshwaram. Though mango fruit looks very small, it oozes out with sweet. It is one of the wild mango variety from Mangalore and South Karnataka./India.
I used ripe sweet mangoes and rasam powder. No dal or no coconut in this recipe.
Let us see the benefits of Mangoes in our diet.

Mangoes are rich in minerals and vitamins. Mangoes are very low in saturated fat, cholesterol and sodium. They are rich in dietary fiber, Vitamin B6, Vitamin A and Vitamin C. They are rich in minerals like potassium, magnesium and copper. They are rich in antioxidant properties. They are good for digestion and good for bone health. It also promote the brain health and control the blood pressure in our body. It  boost immunity in our body.

Mango Fruit Rasam can be served as " Soup" or it can be eaten with plain rice with a spoonful of ghee.

No Onion OR No Garlic is used in this " Mango Fruit Rasam". 
Let us see the recipe now :

Things Needed :

Mango Fruits : ( Any sweet varieties will do) : 6 to 8 (Small ones).
Rasam Powder : 1 Tablespoon
Salt : As required
For seasoning :
Coconut Oil : 1 Teaspoon
Mustard seeds : 1/2 Teaspoon
Jeera : 1/2 Teaspoon
Curry Leaves : 6 to 8
Ingh /Asafoetida : A pinch
To Add :
Green chilly : 1 to 2
Pepper pods :3 to 4
Coriander leaves : 2 Tablespoons
Turmeric powder
Lemon Extract


Method :

1. Wash and clean mango fruits. Wipe out the moisture with a clean towel.
2. Squeeze out the pulp from mangoes. Keep it in a bowl. Wash and slit chilly, cut coriander and curry leaves. Crush or powder pepper pods.


3. Put some water to the removed mango outer layer and the seeds.
4. Squeeze out and collect the pulp (if remaining) and keep it aside.

5. Keep a pan on the fire and heat. Add coconut oil, mustard seeds.
6. Let mustard seeds splutter. Add curry leaves, slit green chilly and jeera.
7. Add ingh and mago pulp. Add 2 to 3 glasses of water. Mix it nicely.

8. Add required salt and a little turmeric powder. Add crushed pepper pods.

9. Let it boil nicely for 2 to 3 minutes. Add a tablespoon of rasam powder and mix it.

10. Boil for 2 minutes and shift the saaru to a serving dish.

11.Add squeezed lemon and coriander leaves.

12. Serve with hot plain rice and ghee. It can be served as soup also.

Note :

Adding more water and making it more liquid is optional. Adding tamarind instead of lemon is optional. Adding a spoon of ghee to " Mango Fruit Rasam " adds to the taste. Any brand or home made rasam powder can be used. ( I have used home prepared Rasam Powder). No need to add any jaggery/sugar, since the fruit it self having sweet content. Use of any cooking oil is optional.
Time : 15 Minutes
Serves : 4 to 5 .

Tuesday, June 28, 2016

Spicy Peas -Tomato Soup

How about having some freshly prepared Soup? 
It is cold and rainy season here. Having some thing hot and a bit spicy soup really makes you happy. Soups are always refreshing and a kind of energizing drink.

There are varieties of soups and each one can just prepare using their creation. Creating something healthy is really a good habit too. Definitely not much of cream/cheese is not allowed in my cooking. I am not that fond of these things either. Thats why I can say there are different ways of preparing dishes. I am not blamming any one here. It is your creation and just go ahead do what ever you thought of.
It is a rainy season here and the weather is getting cold and cold. How about having some Tomato and peas soup? It is an easy, healthy and quick dish that anyone can easily prepare and enjoy.
I have just used some peas tomato and spice like pepper and clove. Little milk is added to it.
Lets see some benefits of having peas in our diet.
Green Peas are rich nutritious legumes/vegetables rich in minerals, vitamins and anti oxidants. Tender peas is said to be low in calories. They have no cholesterol and they contain good amount of soluble and in soluble fiber. They are rich in minerals like protein, folic acid, calcium, iron, copper, zinc and manganese. They do contain Vitamin C and it is a powerful natural water sooluble anti oxidant. They do help the human body to develop resistance power. against infections and inflammations. Vitamin A which is essential nutrient required for maintaining healthy membranes, skin an deye sight. Garden peas are rich source of Vitamin K. that helps in bone mass building function.
Let us see the recipe:

Things Needed :

Tomato : 1
Fresh/Frozen peas : 1 Cup. (100 grams)
Peppar pods : 4 to 5 pods
Clove : 1
Ginger : 1/2 Teaspoon (Grated)
Salt : To taste
Coriander leaves : 2 to 3 Tablespoons
Turmeric powder : a pinch
Boiled milk. : 1 Cup
Water : 2 to 3 Cups.

Method :

1. Wash and boil tomatoes for a minute and put off the fire. Let it cool.
2. Remove the outer layer of the tomato and keep it aside.
3. Boil peas with a cup of water for 5 miunutes. It is better to use fresh peas.
4. Let it cool. Put 1 Tablespoon of cooked peas and tomatoes in a mixi jar.
5. Add clove, ginger and little water. Grind it till paste.
6. Put the ground mixture and needed water, salt and turmeric powder.
7. Let it be very watery consistency. Add crushed pepper.
8. Let it boil at least for 3 to 4 minutes. Put off the fire and add boiled milk.
9. Shift this Peas - Tomato Soup to a serving bowl. Add coriander leaves.


10. Serve it when it is piping hot.

Note :

I have used frozen peas. Wash the peas before using it. Boil it nicely. You can use fresh peas if available. (Always better to use fresh peas). You can add little butter and cream. ( optional). I have added fresh milk. Adding more vegetables like carrots, beans potatoes are optional. It taste better.
I have cooked tomato and peas together. (Optional). You can add pudina/mint leaves. It adds to the aroma. You can add some chilly powder, chat masala powder or any spice of your choice.
Time : 10 Minutes
Serves : 3 to 4. 

Thursday, February 27, 2014

Bonda -Dall

Bonda is a fried snack. Bondas are prepared with using Besan, Maida, Urid, Channa even Rava.
Bonda is also called as Pakodas.

Uddina bonda (Urid dal bonda) is very famous all over our country and the world wide. Uddina Vada, Dahi Vada or Punjabi Balla are name to some. These eatables contain Urid as main grain. Uddina ambode, Gojju Ambode (full round is meant to be Ambode). or Mosaru vada all these snacks are prepared using dal. These dishes are very famous in South Canara and in South India with little different name. Though these are oily food, people relish a lot and enoy eating these snacks. It has become a practice to serve bondas in festivals, some grand functions, feast and parties.

Urid Dal is used as a major ingredient in Indian cuisine for preparing a healthy diet. It is highly valued due to its numerous health benefits. Urid dal has protein, fat and carbohydrates which is required by the body. Urid dal is also rich in fibre which makes it easy to digest. Urid dal helps to reduce cholesterol and improves cardiovascular health.

Here is a Bonda -Dal recipe which is the favourite dish for many now a days. It is one of the favourite dish of Karnataka. Bonda is prepared and eaten with dal or Sambar which is prepared using lentils and simple  spices. It is also stomach filling. It can be eaten for snack or any time of the day.
Bonda - Dal can be enjoyed with whole family during holidays and get togethers and even at the party or as a starter. (Soup - Bonda). All age group will be surely enjoy eating Bonda - dal.

Recipe for :

Uddina  Bonda 
Things Needed : 
Urid dal : 2 Cups
Green chilly : 2 to 3
Ginger : 1 Table spoon
Pepper seeds : 1/2 Tea spoon
Salt : required
Ingh : a pinch
Curry leaves : 15 to 20 leaves
Coriander leaves : 3 to 4 Table spoons.
Oil : 2 Cups


Ready to Serve Bonda Dal



Method :
1. Wash and soak urid dal and for 2 hours.
2. Wash and cut green chillies, coriander leaves and curry leaves. Grate ginger.

3. Grind  urid dal using little water. ( The dough should be thick).


4. Now add cut green chilly, curry leaves, coriander leaves, ginger and salt.

5. Keep a pan on the fire. Put oil to the pan and heat.
6. Add ingh, crushed pepper podds and mix the dough well

7.Now take a handful of dough and leave as small ball in the oil and fry.
7. Fry on the medium flame till they are golden brown and remove from the oil.
8. Put the uddina bonda on a tissue (Kitchen Paper towel).


9. Now put them in the serving bowl.









10. Serve with the Dal you have prepared.



11. At time you can prepare 6 to 8 bondas (small size).
12. Repeat the same with the remaining dough.

Note :

The ground dough should be thick. (Add little water while grinding). Watery dough may absorb lots of oil. You can also add jeera and coconut pieces. If the dough is watery try adding little rice powder. Adding more rice powder makes Bonda hard. Do not soak dal for more than 2 hours. 

Recipe for Dal

Method :

Wash and boil 1 cup of  Toor/Moong dal.
Wash and cut 2 tomatoes, green chilly. curry leaves and coriander leaves. ( quantity : as you wish). Now Keep a pan on the fire. Put a tea spoon of oil. Add 1/2 tea spoon of jeera and let jeera turn brown.  Add cut tomatoes, green chilly and curry leaves. Fry for 20 to 30 seconds. Add cut ginger and put cooked toor dal. Add required water, turmeric powder and salt. Mix it nicely and boil for 2 to 3 minutes. Put of the gas and shift the dal to a serving bowl.

Add 1 leamon juice and coriander leaves to the dal.

How to serve Bonda Dal

Fill the bowls with dal mixute and put 3 to 4 bondas and serve Hot Dal Bonda .






 Dal Bonda 

Serves : 5 to 6 
Time : 1 hour.

Saturday, February 1, 2014

Awarekai Rasam (Saaru)

Awarekai or the field bean has the best quality to accomodate any type of dishes, like curry to mixing with rice, fried item to sweets. Karnataka people enjoy using this pod in their daily dishes. Whether its breakfast, lunch, snack or dinner time,  The dish is prepared with Awarekai I can bet. The people are very fond of this Awarekai and will be waiting for Aware Kai  season. People dry this pod in the sun and keep some for using during the rest of the year.


Awarekai is like other pods, is full of nutrients, vitamins and defenitely good for winter season. It is full of proteins.
Here is a recipe of Awarekai saru. Its simple and with minimum things you can prepare this saaru, when you are tired it really helps you to refresh. Awarekai Saru or Rasam can be eaten with Hot rice, idly or with dosa too. We can also serve Awarekai saru as a starter for a change and I am sure the whole family members will defenitely love to have Awarekai Saru.


Ingredients :

To Cook :
Awarekai : 1 Cup

To Grind
Rasam Powder : 2 to 3 Teaspoons
Coconut : 2 Tablespoons
Cooked Avarekai

To Add :
Tamarind Pulp : 2 Table spoons
Tomatoes : 2 (Medium size)
Turmeric Powder : a pinch
Ingh : a pinch
Coriander leaves : 2 Table spoons
 Salt : As per taste (less or more)
Water: 3 to 4 Cups
For seasoning
Oil : 1 Teaspoon
Mustard seeds : 1/2 Tea spoon
Ingh : a pinch
Jeera : 1/2 Teaspoon

Method : 
1. Wash and pressure cook Aware kai for 8 to 10 minutes and leave it for cooling.
2. Wash and cut tomatoes, green chilly, curry leaves, coriander leaves. Grate coconut.
3. Soak tamarind in hot water for 5 minutes and squeeze out the pulp and keep the pulp aside.
4. Grind coconut, rasam powder, Cooked avarekai (1/2 The portion of cooked averekai).


5. Keep a big pan on the fire and put remaining avarekai, tamarind pulp, tomatoes, methi/fenugrik seeds, turmeric powder and salt.
6. Let it boil nicely. Now add ground coconut mixture and boil the saaru for 2 to 3 minutes. Add water required.
7. Now keep a small pan on the fire. Heat and put oil.
8. Put mustard seeds. Let mustard seeds spurt. Add jeera.
9. Add curry leaves and ingh  and put this mustard mixture to Awarekai Saru.

10. Put a spoon of fresh ghee and shift the Saaru to a serving bowl.
11. Now serve Awarekai Saaru with Hot rice, idly or dosas
12. Add a spoon of ghee to Avarekai Saaru and serve.

Note :
 Awarekai should be cooked well. You can also use garlic and onions while grinding  or while seasoning. It gives a different taste. You can also use more chilly if like it spicy. Adding jaggery also is optional.   You can also try prepareing the same saru with Peas or any other vegetalbs like beetroots. Using any brand of rasam powder is optional. I have used home made rasam powder. Adding methi seeds help to reduce the cholesterol content.
Servings : 3 to 4 
Time :30 Minutes.
Just try this method for home made rasam Powder:
Dry roast, 1/4 teaspoon of methi/fenugrik seeds, 2 tablespoons of coriander seeds, 5 to 6 red chilly (byadagi), 1/2 teaspoon of jeera/cumin seeds and 4 to 5 grains of mustard seeds. Dry roast or use a spoon of oil to roast. Add curry leaves (handful) at the end and little ingh and dry grind it. Your home made rasam powder is ready to use.

Wednesday, August 24, 2011

Roasted Horse Gram Rasam ( Huruli Saaru )

Horse Gram is called Huruli in Kannada, Horse gram helps to strenghen the bones.

Horse gram is is very good for horse, he buffaloes, animals that are used for carrying loads.
Horse gram is cooked in loads and put it to the he buffaloes during the  land ploughing season,. So they stay fit and fine during rainy season when ploughing the land process goes on.

Lets come back to the Horse gram/Huruli Saaru. It is healthy and provide needed minerals and vitamins to our body, keep our body warm.Not only Horse gram Rasam, chutney, idli dosa, Usuli/Sundal also can be prepared. Sweet Laddu made by Horse gram is very famous.

There are different ways to prepare rasam. Here I have just dry roasted and used horse gram.
Horse Gram Rasam goes well with Hot plain rice. It also can be served as soup.
Lets see the recipe now .

Things Needed :

Horse Grams :  2 Tablespoons
Tomato : 1 Medium size
Turmeric Powder:  a pinch
Tamarind : Lemon Size
Mustard seeds : 1/2 Tea spoon
Urd Daal : 1/2 Tea spoon
Curry leaves : 8 to 10
Oil : 1 Tea spoon
Ghee : 1 Table spoon
Asfoetida ( Ingh )  a pinch
Salt : to taste.
Coriander leaves : 2 Table soon ( cut it in to small )
Fresh Coconut : 1 Table spoon
Rasam Powder : 3 Tablespoons


Method:

2. Dry roast horse gram till the raw smell disappear. Do it on a low flame. Leave it for cooling.
3. Grate coconut and keep it aside. Wash and cut tomato. Keep it aside.
4. Grind coconut, roasted horse gram, rasam powder and lemon size tamarind together with little water. (Consistency according to your wish).
5. Remove from the mixi jar, put the ground mixture to a big bowl or pan. Add required water and cut tomatoes.


6. Add salt, turmeric powder and boil for 5 to 6 minutes.

7. Season with mustard seeds, urid dal, ingh and curry leaves.
8. Add a spoon of fresh ghee and coriander leaves and serve.

Note :  

Horse gram should be roasted well. Do it on a low flame. Use of rasam powder is optional. I have used home made rasam powder. It is always better to use home made spices. Use of tomato is also optional. (You can skip tomato). Using Garlic Seasoning is optional. Garlic lovers do love the aroma and enjoy. ( I normally do not use garlic and here too I did not use).
Time : 30 Minutes
Serves : 3 to 4 

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My name is Nalini Somayaji. Teaching is my profession. Cooking is my passion. Reading, travelling, visiting new places, having fun with kids are some of the hobbies I can say. My recipes are Healthy, quick, easy and simple. Grown up being a traditional family member I love and respect Indian culture and traditions. Love classical dance and music.
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