Sunday, 24 July 2016

Parsley Rice

A simple recipe created with a flavorful herb. This rice will go well with Orange Tofu, Chilli Vegetable Gravy or Thai Green Curry.





Ingredients:

2 cups cooked rice (Basmati or Jasmine rice)
1 medium sized onion, finely chopped
1 small bunch parsley, finely chopped
1 tablespoon oil or butter
Salt to taste


Method :

Heat oil, add onions and saute till they turn light brown.




Add chopped parsley and saute for few minutes.




Add rice, salt and mix thoroughly.



Orange tofu

Crispy tofu stir fried with exotic vegetables in  a sticky, spicy and tangy sauce. This is a unique recipe created with tangy oranges, healthy vegetables and sauces which is sure to appeal to everyone. This can be served with vegetable fried rice or parsley rice.




Ingredients :



1 cup cubed tofu

1 cup chopped bell peppers/capsicum (any colour)
1 cup broccoli florets
4 to 5 baby corn, chopped
1 medium onion chopped 
1 teaspoon ginger garlic paste


for the sauce/gravy


2 teaspoons corn flour

1 cup water
2 teaspoons soya sauce
1 teaspoon vinegar
1 tablespoon jaggery
2 teaspoons chilli garlic sauce or paste
1/2 cup freshly squeezed orange juice
salt to taste

Method:


Heat oil in a wok/pan, add onions, ginger garlic paste and saute till they turn translucent.




Add bell peppers, broccoli, baby corn and saute till they are cooked but still crisp.





In the meanwhile, heat 1 tsp oil in a tava and place the tofu slices as given below. When both sides are lightly browned, remove and keep aside. You can cut them to cubes on cooling.



Make a mixture of corn flour and water. 
Add the corn flour mixture to the pan/wok, add the tofu, soya sauce, vinegar, jaggery, chilli garlic paste, salt and let it boil for 5 minutes.




When the gravy starts thickening, add the orange juice. Boil for 2 minutes and switch off the gas.





Serve with fried rice or parsley rice.



Saturday, 16 July 2016

Manathakkali Keerai Tambli

Tambli is a speciality dish from Karnataka. It is similar to the pachadi made in Tamilnadu. It is actually derived from the words "Tampu Huli" in Kannada,which means cold gravy. Tambli can be made with palak, drumstick leaves,  onions, curry leaves, coriander leaves, ginger, bell peppers/capsicum etc. 

This Tambli is made with Manathakkali Keerai ( Kaage Soppu in Kannada and Black night shade or Sunberry in English). Manathakkali Keerai is extremely beneficial for mouth ulcers and stomach ulcers. This recipe brings back childhood memories. We used to love having this with rice during hot summer days. I am sure everyone will love this simple and healthy recipe.





Ingredients

1 cup finely chopped Manathakkali keerai
1 tablespoon coconut
1 green chilli
1 teaspoon jeera
2 to 3 black peppers
2 cups whisked yogurt or buttermilk
1 teaspoon oil 

for tadka

2 teaspoons oil
2 red chillies
½ teaspoon mustard seeds
10 to 12 curry leaves



Method:

Heat oil, add the greens, green chilli, jeera, black pepper and saute till it is cooked and soft.






Add coconut and saute for  a few minutes. 




Keep the mixture aside to cool down. 

Grind to a fine paste by adding a little water if required. Mix the paste with yoghurt/buttermilk.




Heat oil, add mustard seeds. When it starts spluttering, add red chillies and curry leaves. Serve with steamed rice.





Sunday, 3 July 2016

Horse gram Soup (Kollu Rasam/ Kudu Saaru)

Horse gram which is popularly known as Kollu in Tamil is known for its benefits. Learn more about the benefits in this link http://isha.sadhguru.org/blog/lifestyle/food/the-benefits-of-horse-gram/



Here is a recipe for an Udipi style horse gram Soup (Kollu Rasam/ Kudu Saar) which is best enjoyed with rice. 



Ingredients :

1/2 cup horse gram
1 small gooseberry sized tamarind

for grinding :

1 tablespoon coriander seeds
1 tablespoon grated coconut
1 teaspoon cumin seeds
¼ teaspoon black pepper
4 to 5 red chillies
1 teaspoon oil

for garnish/tadka:

2 teaspoons oil
1 teaspoon mustard seeds
1 tablespoon finely chopped garlic (optional)


Method: 

Soak horse gram in water for a minimum of 3 hours and pressure cook for 3 to 4 whistles.



Keep the excess water aside and grind a tablespoon of the cooked horse gram in a blender. The rest could be used for preparing sundal.




Heat oil and add coriander seeds, red chillies, pepper and coconut till a good aroma comes.Now grind this to a fine paste.


Boil the tamarind water, add turmeric powder, jaggery, coriander paste, horse gram paste and the excess water.


Let the rasam/soup come to a boil.


For the tadka, heat oil in a pan and add garlic (optional), fry till golden brown and keep aside. In the same oil, add mustard seeds and curry leaves. 



Switch off the gas when the mustard seeds start spluttering. Add this to the rasam and serve with steamed rice.