Tomato Rasam

Ripe tomatoes - 4
Whole pepper - 10
Jeera - 2 tsps
Garlic flakes - 3
Chopped Coriander leaves - 2 tsps
Salt to taste
Oil - 1 tsps
Curry leaves - 5
Rasam powder - 1tsp
Jaggery – 1/2 tsp
Hing (Asofotadia) a pinch

Method :-

1. Blanch tomatoes in hot water, take out the skin and mash or grind the pulp.
2. Add lot of water to the pulp, salt, rasam powder and jaggery and mash well either with hand or with a hand blender.
3. Powder Pepper,Jeera, garlic coarsely.
4. For tempering, heat oil, add mustard seeds, jeera ,curry leaves, once they crackle add powdered pepper, jeera, garlic ,Hing. Fry little and add it to the tomato rasam.
5. Boil well for 5-10 minutes, add coriander leaves.
6. Serve hot as a soup or with steaming hot plain rice and papads. A dash of ghee in the rasam before serving will enhance the taste.

Tomato Rasam

Ripe tomatoes - 4
Whole pepper - 10
Jeera - 2 tsps
Garlic flakes - 3
Chopped Coriander leaves - 2 tsps
Salt to taste
Oil - 1 tsps
Curry leaves - 5
Rasam powder - 1tsp
Jaggery – 1/2 tsp
Hing (Asofotadia) a pinch

Method :-

1. Blanch tomatoes in hot water, take out the skin and mash or grind the pulp.
2. Add lot of water to the pulp, salt, rasam powder and jaggery and mash well either with hand or with a hand blender.
3. Powder Pepper,Jeera, garlic coarsely.
4. For tempering, heat oil, add mustard seeds, jeera ,curry leaves, once they crackle add powdered pepper, jeera, garlic ,Hing. Fry little and add it to the tomato rasam.
5. Boil well for 5-10 minutes, add coriander leaves.
6. Serve hot as a soup or with steaming hot plain rice and papads. A dash of ghee in the rasam before serving will enhance the taste.

Charmbure upkair

2 cups crispy puffed rice, murmura or charmuro (if it is not crispy, heat it in a pan on medium flame till crispy)
1 Tomato medium chopped

1/2 Boiled Potato Bit Size Chopped

1/2 Onion finely chopped

3 tbs Cilantro Chopped

1 tbs grated green mango

2-3 green chilies or red chili powder as per spiciness desired
small piece of tamarind or 1/2 teaspoon tamarind concentrate
4 tablespoon grated coconut
1 1/2 teaspoon coriander seeds
1/2 teaspoon cumin seeds
1/2 teaspoon coconut oil
5 tablespoon finely cut gur or jaggery melted in microwave
salt for taste

Zhunka/Pithla:

1. Roast 1/4 cup Besan/Chickpea flour until it heats thru' or place it on wide plate and Microwave one minute at at time until it heats and cool. Add 1 cup thin Buttemilk or plain water if you don't like to use Buttermilk, 1/2 tsp salt to Besan, beat well until you get a smooth mix without lumps. Keep aside.

2. Heat 1tbsp ghee,1 tsp oil in a non-stick pan, add 1/2 tsp mustard seeds, 1/2 tsp Cumin seeds, pinch of Hing. Add 1/2 cup thinly sliced spring onion, 1/4 tomato, 1-2 green chilli minced, 1-2 garlic minced, saute well until onion is reddish, add 1 tsp grated ginger, 1/4 tsp chilli pd, stir fry for a few seconds.

3. Add 1/2 Turmeric, 1 cup packed chopped Cilantro, 1/4 cup minced Mint leaves, stir for few seconds until wilt.

4. Add Besan and Buttermilk mixture, simmer until it cooks, raw smells disappears and Zhunka thickens. Adjust the salt and heat, take off the heat. It gets thicker as it cools. Add more water and heat if it becomes too thick.

5. If you have used just plain water instead of Buttermilk with Besan, add 1-2 tsp of lemon juice to Pithla/Zhunka and mix well.

Bataata Poha / PhaNa Phovu

Ingredients:

Potatoes ( abt 2)

Green chilly ( 2-3)

Curry leaves few

Mustard seeds

Coconut oil

Beaten rice / Phoa ( 3 handful)

Grated coconut ( 1/2 vaLe)

Sugar

Salt

Method:

Take a wide bottom pan, heat 2 tbsp of coconut oil, add slit green chilly, mustard,curry leaves.

Then add finely chopped potatoes.

Soak beaten rice in water and squeeze out the water.

When potatoes turn golden, add the beaten rice, add grated coconut, sugar, salt according to taste. Mix well.

Garlic Chutney

Ingredients:

grated coconut

dry red chilly

garlic

tamarind

coconut oil

salt

Roast chilly and garlic in coconut oil

Mix it with grated coconut, tamarind, salt.

Grind to smooth consistency.

Serving suggestions:

Best suits Alyaal pita rotti, any rottis, and Dosas.

Mumbai Pav Bhaji

Use salted butter.

Heat Pan add chopped bellpepper add water to soften it,chopped tomtato(extra), boiled mashed potato, pease, green chilly , chilly powder, ginger garlic paste, pinch of turmeric. Put more water to cook the mix. Add butter and cook well. And mash it.Add pav bhaji masal, salt & corriander(extra) leaves.Cook till bhaji thicken & oil seperates.

tadka :

Heat some butter, add chopped onion, some ginger-garlic, red chill pwdr,pav bhaji pwdr,dry methi,hing ,corriander & lime jiuce.

Mix all & cook more. Add water if required.

Masala Pav

Heat Butter on tava, add chilli pwdr, pavbhaji pwdr & corriander leaves

Potato Vada - Vada Paav

Potato Vada ( Bataat Vada)

Ingredients:

for the batter,

Gram flour

Chilly powder

Turmeric powder

Cumin powder

Asafoetida

Baking Soda

Salt.

for Mixture,

Potatoes boiled & mashed

Garlic

Green chilly

Asafoetida,

Curry leaves,

Mustard seeds,

Turmeric,

Cilandro ,

Lemon juice

Salt

To the mashed potatoes, add garlic and green chilly.

Add tadka with asafoetida or hing, curry leaves, mustard and a lil bit of turmeric powder.

Add finely chopped cilandro, lemon juice and salt to taste.

Make batter with gram flour adding the ingredients given above.

Adjust the consistency and flavour according to taste.

Make small balls of potato mixture , Dip into the batter

and Deep fry in oil.

Enjoy Potato vadas alone with coriander mint chutney or as Vada Paav.