Cauliflower potato peas curry / cauliflower potato peas dry sabzi /aloo gobi matar /aloo gobi matar recipe / how to make aloo gobi mater

This is no onion and tomato sabzi.
Very simple and quick recipe.
Goes well with hot rice / roti / naan /Phulkas.

Ingredients

1 cup boiled potatoes (peeled and cut in to big pieces)
1/2 cup boiled cauliflower ( cut in to large florets)
1/4 cup boiled peas (or frozen peas)
1/4 tsp of each red chillie powder, masala powder, cumin powder
2 tsp oil / butter
1 tsp chopped ginger & garlic
1tsp ginger & garlic paste
1/8 tsp turmeric powder
Few chopped coriander leaves
1/4 tsp kasuri methi
Salt to taste

Method

Heat oil in a pan, add ginger and garlic saute.
Add cauliflower, potato, peas, ginger garlic paste.
Add red chillie powder, masala powder, turmeric powder, cumin power, coriander leaves and salt mix well.
Cook for 7 to 8 minutes in low flame and stir in between.
Finally add kasuri methi and serve hot.

Samba gothumai payasam /Gothambu payasam / Broken wheat payasam /broken wheat kheer / how to make gothambu payasam / gothumai pradhaman / gothumai prashaman recipe

Ingredients

1 cup Sambha godhumai (broken wneat/dalia)
2 cups powdered jaggery
1 cup coconut milk
1/8 tsp ginger powder / cardamom powder

Method

Pressure cook broken wheat with 3 cups of water for
3 to 4 whistles.

Heat pan, add 1/4 cup of water and jaggery powder.
Bring to boil then strain it and cook for 3 minutes.
Add cooked broken wheat to this and cook for 5 minutes.
Now add coconut milk mix well and cook in low flame,
when it starts boiling, switch off the flame.
Serve this payasam hot / chilled.

Tips

If you want more  / less sweet you adjust jaggery accordingly.
Don't boil much after adding coconut milk.
We can add some roasted cashews /coconut pieces also.

Mixed vegetable sabzi / side dish for roti

Ingredients

2 cups mixed vegetables
Cauliflower, carrot,potato and capisicum
1 tsp ginger
1tsp garlic
2 tsp butter / oil
1/4 tsp red chillie powder
1/2 tsp maggi masala powder
1/4 tsp kasuri methi
A pinch turmeric powder
Salt to taste
Few mint leaves for garnish

Method

Parboil carrot, potato with a pinch turmeric powder.
Heat pan, add butter, ginger & garlic saute.
Add cauliflower, capsicum and saute for 2 minutes.
Now add boiled potato and carrot, red chillie powder, salt mix well, cook until all vegetables soft.
Add  maggie masala powder kasuri methi cook for a minute.
Garnish with mint leaves.
Ready to serve mixed vegetable sabzi.
Goes well with hot rice / roti

Mango Rice / mango rice recipe / how to make mango rice

It's very simple, easy and quick recipe

Ingredients

2 cups rice
1 cup grated mango
2 tbsp oil
1 tbsp peanut
1tsp channa dal
1 tsp urad dal
1/4 tsp mustard
1/4 tsp turmeric powder
2 slit green chillie
1 red chillie
A pinch asafoetida
Few curry leaves
Salt to taste

Method

Cook rice and set aside to cool.
Heat oil in pan, add mustard when it starts spluttring
Add peanut, channa dal, ura dal and saute.
Add green chillie, red chillie, curry leaves, asafoetida and turmeric powder mix well.
Add grated mango, salt and saute for 3 to 4 minutes.
Switch off the flame.
Add cooked rice to the above and mix gently.
Mango Rice is ready to serve.

Udupi Rasam / Udupi rasam/ Udupi rasam recipe / Udupi Saaru / Udupi style saaru / Udupi saaru recipe / rasam variety / Rasam varieties

Udupi Rasam

Ingredients

1/4 cup cooked toor dal
1 cup chopped tomatoes
1 tbsp tamarind paste
2 tsp Udupi rasam powder
1 tsp jaggery powder
1 green chillie
1/4 tsp turmeric powder
1/4 tsp mustard
A pinch asafoetida
1 tsp ghee
Few curry & coriander leaves
Salt to taste

Method

In a bowl add tomatoes, green chillie, tamarind paste and 2 cups of water.
Add turmeric powder, asafoetida, salt, Udupi rasam powder, few curry & coriander leaves and allow to boil, until raw smell goes.
Add toor dal mixed with 2 cups of water.
Cook in low flame until its forthy.
Add jaggery, some more curry and coriander leaves.
Heat ghee in a pan, add mustard when it starts sputtering add this to the rasam.
Udupi rasam is ready to serve.
Serve this rasam with hot steamed rasam. 

Udupi Rasam Powder / Rasam Powder/ Saarina podi / Udupi rasam powder recipe / how to make Udupi rasam podi

Ingredients

100 gms byadagi chillie
75 gms coriander seeds
25 gms jeera / cumin
25 gms fenugreek
2 tsp coconut oil
Few dry curry leaves ( optional)

Method

Heat oil in a pan, add coriander seeds roast them well and transfer to the plate.
Now add other ingredients one by one, roast each of them separately in oil.
Let them cool down completely and blend it.
Our Udupi rasam powder is ready.

Vegetable clear soup / vegetable clear soup recipe / how to make vegetable clear soup

This soup is very simple and easy to prepare.

Ingredients

1 cup mixed vegetables of your choice
2 cups vegetable stock
1 bay leaf
Few garlic
1/4 tsp pepper powder
Salt to taste

Method

In a cooker add mixed vegetables, stock, bay leaf,
garlic and salt to taste.
Cook for just 1 or 2 whistles.
After opening add pepper powder and serve hot.

Vegetable stock /vegetable broth /How to do vegetable stock / vegetable stock recipe

Ingredients

1 cup mixed vegetables ( like carrot, onion,cabbage, spring onion, coriander leaves and stems )
1 or 2 Bay leaf
Garlic and ginger few        pepper 4 or 5
5  cups of water

Method 
In a cooker add above all and water cook for 2 whistles, then cook in low flame for 5 minutes and switch off the flame.
Strain them and use this in soups instead of water.
This stock makes the perfect base for all types of soup.
The stock should be light in colour, sweet and translucent.
You can store this in fridge up to a week.
In this stock I used only onion, cabbage & coriander leaves along with herbs.

Note
Can do this with fresh vegetable peel also.
Can do with just 2 or 3 vegetables along with herbs.
Normally we have to cook this in a pot only.  Doing this in a cooker is an easier option according to me.

Tomato Thokku

Ingredients 

1/4 kg chopped tomatoes
1 tbsp red chillie powder
1/8 tsp mustard
1/8 tsp  asafoetida
1/8 tsp turmeric powder
2 tbsp oil
1/4 tsp jaggery
1 tbsp grated beetroot (optional - just for the bright colour)
Few curry leaves
Salt to taste


Method

Heat a tbsp of oil in pan, add tomatoes, beetroot, red chillie powder, turmeric powder and salt mix well.
Cook for 5 to 6 minutes, stir in between .
Cook until all water evaporates.
Cool it completely add jaggery and blend to a fine paste without adding any water.
Heat oil in pan add mustard, asafoetida and curry leaves and add this to the above thokku.
Serve this with idly or dosa.