Archive | April, 2011

Amaranth Leaves Rasam

30 Apr

amaranth_rasam
Thotakura Rasam.

Amaranth leaves / Thota kura / Chauli is finely chopped and cooked along with tomato and green chiles in lots of water. The rasam is also flavored with rasam powder. Check the recipe for rasam powder here. Serve quick and delicious amaranth leaves rasam with steamed rice and dollop of ghee.
Makes: around 4 Servings of Amaranth Leaves Rasam.

Ingredients:

Amaranth Leaves 2 Cups Packed
Green Chiles 1
Tomato 1 Large
Tamarind 1 inch Piece
Rasam Powder 1/4 tsp
Turmeric Powder a Pinch
Salt to Taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Wash, discard hard stems and finely chop amaranth leaves.
Wash and finely chop the tomato.
Remove stem, wash and slice the green chile.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add green chiles, amaranth leaves, tomato, tamarind, turmeric powder and salt.
Stir fry for a minute, add 3 cups of water and bring it to a boil.
When amaranth leaves change color and tomato turns soft, add rasam powder.
Adjust the consistency of amaranth leaves rasam with water if required and boil for another 3 – 5 minutes.
Remove amaranth leaves rasam from heat and serve with steamed rice and dollop of ghee.
Notes: Make sure amaranth leaves is cooked well before removing the rasam from heat.

Suggestions: You can also add the talimpu as a final step rather than making it as a first step in the cooking process.
Variations: Garlic pods can also be added to the talimpu for flavor.
Other Names: Amaranth Leaves Rasam.

Malabar Spinach Dal

29 Apr

malabar_spinach_daal
Malabar Spinach Dal.

Ceylon spinach / Malabar spinach is finely chopped and cooked in tempered oil till soft. Toor dal is pressure cooked and added to the ceylon spinach leaves mixture to finish the dal. Serve malabar spinach leaves dal with steamed rice and with a crispy papad.
Makes: around 4 Servings of Malabar Spinach Dal.

Ingredients:

Amaranth Leaves / Ceylon Spinach 2 Cups Packed
Toor Dal 1 Cup
Tamarind 1 inch Piece
Green Chiles 2 -3
Turmeric Powder 1/4 tsp
Salt to taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Wash toor dal under water and pressure cook in 2 cups of water for 3 whistles.
Alternatively, let the toor dal boil in enough water till it is completely cooked and soft.

Remove hard stems, thoroughly wash and roughly chop ceylon spinach leaves.
Soak tamarind a half a cup of water for sometime.
Remove stems, wash and slice the green chiles.

Heat oil in a small pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add green chiles, chopped ceylon spinach leaves, tamarind water, turmeric powder and salt.
Cook covered on low flame till ceylon spinach leaves turn soft and cooked well.
Stir in cooked toor dal and boil the dal for another 5 minutes on low flame.
Adjust the consistency of the dal with water if required and boil for another minute.
Serve malabar spinach leaves dal with steamed rice and with a crispy papad.
Notes: Make sure ceylon spinach leaves are cooked well before adding the dal.

Suggestions: If ceylon spinach leaves are not cooked well, add more water if required and cook covered till done.
Variations: Check other recipes with malabar spinach here. Choose spinach tag in the page.
Other Names: Malabar Spinach Dal.

Quick Tomato Curry

28 Apr

quick_tomato_curry
Tomato Kura.

Onion is finely chopped and fried till brown. Fresh tomato is chopped and cooked along with onion and spices. Serve tomato curry with steamed rice or with chapati or roti.
Makes: around 2 Servings of Quick Tomato Curry.

Ingredients:

Tomato 2 Large
Onion 1 Large
Green Chile 1
Ginger Garlic Paste 1/4 tsp
Red Chili Powder 1/4 tsp
Turmeric Powder a big Pinch
Cilantro few Sprigs
Salt to Taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Curry Leaves 5
Oil 1 Tbsp

Method of preparation:

Wash and finely chop the tomato.
Peel and finely chop the onion.
Remove stem, wash and finely chop the green chili.
Wash and finely chop the cilantro.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add onion.
Fry till onion turns brown, add ginger garlic paste, green chiles, turmeric powder and salt.
Fry for a minute, add finely chopped tomato and red chili powder.
Cook covered on low flame till tomato turns soft but not completely mushy.
Uncover, stir in cilantro and remove from heat.
Notes: Make sure onion is thoroughly browned before adding tomato.

Suggestions: Make sure tomato is cooked properly else cook covered on low flame till done.
Variations: You can also add roasted peanuts to give the curry some crunch.
Other Names: Quick Tomato Curry.

Amaranth Leaves Tomato Dal

27 Apr

amaranth_tomato_dal
Thotakura Tomato Pappu.

Amaranth leaves/ thotakura is finely chopped and cooked in tempered oil along with tomato. Toor dal is pressure cooked till soft and whole and added to the amaranth leaves mixture to finish the dal. Serve amaranth leaves tomato dal with steamed rice and crispy papad.
Makes: around 4 Servings of Amaranth Leaves Tomato Dal.

Ingredients:

Amaranth Leaves / Chinese Spinach 2 Cups Packed
Toor Dal 1 Cup
Tomato 1
Green Chiles 2 -3
Turmeric Powder 1/4 tsp
Salt to taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Wash toor dal under water and pressure cook in 2 cups of water for 3 whistles.
Alternatively, let the toor dal boil in enough water till it is completely cooked and soft.

Remove hard stems, pluck, thoroughly wash and roughly chop amaranth leaves.
Wash and finely chop tomato.
Remove stems, wash and slice the green chiles.

Heat oil in a small pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add green chiles, tomato, chopped amaranth leaves, turmeric powder and salt.
Add a cup of water and cook covered till amaranth leaves turn soft and change color.
Stir in cooked toor dal and boil the dal for another 5 minutes on low flame.
Serve amaranth leaves tomato dal with steamed rice and crispy papad.
Notes: Make sure amaranth leaves are cooked well before adding the dal.

Suggestions: If amaranth leaves are not cooked well, add more water if required and cook covered till done.
Variations: You can also add a small piece of tamarind to the dal if tomato is not sour enough.
Other Names: Amaranth Leaves Tomato Dal, Thotakura Tomato Pappu.

Malabar Spinach Raita

26 Apr

malabar_spinach_raita
Malabar Spinach Raita.

Malabar spinach/ ceylon spinach is washed and finely chopped before frying it in oil along with whole spices. It is then mixed with yogurt for a quick raita. Serve malabar spinach raita with steamed rice or with roti.
Makes: around 4 Servings of Malabar Spinach Raita.

Ingredients:

Malabar Spinach 10 – 15 Big Leaves
Plain Yogurt 1 1/2 Cups
Green Chiles 1
Salt to Taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Wash and finely chop malabar spinach.
Remove stems, wash and finely chop green chiles.
Whisk yogurt and keep aside.

Heat oil in a pan, add all other talimpu ingredients in order.
When mustard seeds start spluttering, add green chiles and chopped malabar spinach.
Fry till spinach wilts, season with salt and remove from heat and keep aside to cool down.
In a mixing bowl, mix together yogurt with malabar spinach mixture and salt (if required).
Serve malabar spinach raita with steamed rice or with roti.
Notes: Make sure spinach is cooked well before removing from heat.

Suggestions: Adjust the amount of spinach in the raita according to preference.
Variations: You can also add finely chopped onion to the oil along with spinach.
Other Names: Malabar Spinach Raita.