It’s been sometime I have written rice recipe, today sharing with you all a popular and easy to make one -pot meal, tomato rice. Rice and vegetables are tossed in tomato puree blended with spices and cooked to make an easy meal some days.
Before I proceed to the recipe, I would like to share some news with you all. I have been working on two e-books. The recipes are exclusively selected and shall soon be available to buy. One is the book of Indian breads and the other is of our favourite dals.
Tomato rice
The ingredients that you need are :
Rice 2 cup
Tomato 5
beans 1cup
carrot 1cup
peas 1/2 cup
onion 2
ginger 2 inch
garlic 4 cloves
chilli powder 1tsp
water 4 cups
salt to taste
oil 2tbsp
Method :
Let’s get cooking in easy steps:
Chopping of vegetables
Extracting of tomato puree
Cooking of tomato rice
1 Chopping of vegetables : Cut vegetables diagonally. You can see in the picture. Soak rice in water for fifteen minutes.
2 Extracting of tomato puree: Follow the method. Add ginger and cloves of garlic while grinding.
3 Cooking of tomato rice : I am making it a one pot meal, using a pressure cooker is the easiest option. Take oil in the pan, heat it and add onions. Saute for a while. Add the veggies and continue to saute. After a minute, add the rice and saute slowly. Then add the tomato pulp and chilli powder. Mix evenly. All this is done slowly. Later, add water and salt and close the lid. Let it cook to one whistle. Tomato rice is ready to serve. Onion in curds salads (Raita) tastes good with it.
Take a note : You can make it in the rice cooker too. Saute the veggies and rice in a kadai, later put it in the rice cooker and keep.
tomato riceTomato rice
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Ragda Paatis is a very popular chaat . It is a one filling meal. It can be easily prepared if you have the soaked peas. Potato tikkis or patties are prepared and served with a delectable dish of peas, topped with various chutneys.
With this dish on mind, I was on the look out for this recipe from various sources. Nothing seemed to appease me.Atlast, I prepared my sister Gayatri’s recipe and it turned out awesome. Without much ado let me take you to the recipe. This post is also a part of our Culinary Hoppers Team with the theme “Chaats ”
Note : Patties kept on the skillet are rightly cooked. The picture below was taken prior and I was unable to taken another picture again.
For serving :
green chutney
sweet chutney
small sev
Let’s get cooking Ragda Patties in steps :
To make ragda
Boil peas in a pressure cooker for three whistles. They should be tender.
Take oil in a kadai and saute the onions until translucent. Add the ginger garlic paste and let cook for some time. Then, add the tomatoes and allow to cook for sometime.
Add the coriander powder, garam masala , chilli powder and salt. Mix well. Allow the spices to blend together.
Mash the peas with the ladle and mix into the kadai. Allow to cook for sometime on slow flame.
Remove and keep aside.
Ragdapatties
To make patties :
Boil the potatoes and keep aside.
Peel the skin and mash them. It is good to add cold water, peel and mash. Allowing them to cool, makes them hard.
Make a paste of coriander and green chilly.
Mix corn flour, paste and salt together.
Heat a flat skillet.
Make round,flat thick balls as tikkis.
Smear a little oil on the skillet and keep these tikkis.
On a slow flame, cook them on both sides until golden brown in colour.
Take a note :
Keeping the flame low ensures even cooking of the patties.
You can make around seven to eight at a time.
To serve :
Take a plate and arrange two patties on it. Pour two tablespoon of prepared ragda over them. Add some sweet chutney and green chutney over it. Finally, decorate with sev and serve ragda patties.
Ragada Patties
Other recipes of Culinary Hoppers are listed below
With kids at home, it is usual to have many dry snacks such as chakli and kodbole on the shelves. These are loved by children.The fast and mechanical life has brought a stand still to some of the routine work made by older generation.Very often, we buy from stores , but it is always good if we can make it at home. Nothing is more healthier !
Andhra rasam is popular for its exotic taste, the blend of pure spices with garlic makes all the difference. It is a comfort food with a few papad and pickle.
Among the various kind of rasam I prepare, this is the favourite of my son. Well, frankly, I do not know, how long he shall relish it, for all things should change. Here, the whole spices are ground with garlic and used as the basic rasam powder. Tamarind pulp is boiled and later, the cooked dal is mixed to it with adequate amount of water. This post is part of blog hop team Culinary Hoppers with the theme “Regional Cuisine”. My earlier post is here.
andhra rasam
Ingredients :
Tomato 1
Tuvar dal 1 small cup
oil 1 tsp
mustard seeds 1/2 tsp
turmeric powder 1/2 tsp
asafoetida a pinch
curry leaves a few
tamarind a small ball
coriander seeds 2 tsp
pepper 1 tsp
garlic 6 cloves
red chilli 2
salt to taste
water
Method :
Pre requisites :
Chop the tomato to small pieces.
Extract the pulp of tamarind.
Dry grind coriander seeds, pepper and garlic in the mixer.
Cook the tuvar dal in pressure with adequate amount of water.
Take a tip :
If you want more spicy, grind one red chilly along with the spices.
To make it gluten free , avoid using asafoetida.
Preparation :
Take a small pan and add oil to it. Make the seasoning and add the tomato pieces to it along with salt and some water. Let cook. Add tamarind pulp to it. Let boil. Then,add the pounded mixture to it. Let the smell of the spices infuse into it. Mash the cooked dal well with the ladle. Put it into the boiling mixture. Add water to the required consistency. Let boil on a slow flame. Andhra rasam is ready to serve. Ideal with hot rice.
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andhra rasam
Evergreendishesdev
Andhra Rasam
Andhra rasam is another variety of rasam made with a few spices and garlic. It is tasty and can be easily prepared.
Dry grind coriander seeds, pepper and garlic in the mixer.
Cook the tuvar dal in pressure with adequate amount of water.
Preparation :
Take a small pan and add oil to it. Make the seasoning and add the tomato pieces to it along with salt and some water. Let cook. Add tamarind pulp to it. Let boil. Then,add the pounded mixture to it. Let the smell of the spices infuse into it. Mash the cooked dal well with the ladle. Put it into the boiling mixture. Add water to the required consistency. Let boil on a slow flame. Andhra rasam is ready to serve. Ideal with hot rice.
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Andhra Pappu / Palak pappu is tasty and healthy. It makes a good accompaniment with any meal. Serve it with hot steamed rice along with a pickle and a few appalams, you will have a delicious meal.
I am happy and excited to introduce a new cuisine in my blog. When the theme of our blog hop was decided as ” Regional cuisine ” I was excited to try new dishes. After much contemplating with myself, I settled on the Telugu cuisine. It is a spicy, tangy and hot in taste.
The Telugu region can be divided into three parts as the Coastal Andhra, Telangana and Rayal Seema. Though the food is of the same kind, there is still a variation within these states. This cuisine is also found in neighbouring states as Hyderabad Karnataka and part of Tamilnadu. One part consumes millet while the other regions are contented with rice. They are lovers of hot and spicy food as pickles and chutneys. Tomato picle and avakai are their speciality.They are known to use the guntur kind of chilly.
Among the breakfast dishes, they prepare idli, dosa , pesarittu, dibb roti, minapattu and upma of rice and semolina.
Today, I am presenting to you “Andhra Pappu ” which is dal cooked with green vegetables. It is tasty and makes an ideal accompaniment with rice or jowar roti. The method involved in cooking this is different from our counterpart. Without much ado, let me take you to the recipe.
ANDHRA PAPPU / PALAK PAPPU RECIPE
Ingredients:
1 cup tuvar dal Measurement used :1 cup = 125 grams
1 cluster spinach (any other green leaf may be used)
2 green chilly
1 tomato
5 cloves garlic
1 teaspoon turmeric powder
1 tablespoon oil
1/2 teaspoon mustard seeds
1/4 teaspoon asafoetida
lemon sized ball of tamarind
salt to taste
Pre- requisites :
Remove the stalk of the green leaf and chop it finely. Wash it by soaking it in water for sometime.
Soak the tamarind in water for half an hour. Then, extract the pulp from it.
Cooking in easy steps :
Cooking of dal along with green leaf and other ingredients mentioned later
Making the seasoning.
Again pressure cook.
1 Wash the dal and put it in a wide bowl. Add the chopped green leaf, tomato pieces, slit green chilly, garlic cloves and turmeric powder with adequate amount of water. Cook it in a pressure pan.
2 Take oil in a wok. Add mustard seeds, as it splutters, add asafoetida and turmeric powder. To this , add the cooked dal. Let cook for sometime. Now, put salt and tamarind pulp. Allow to boil for five minutes.
3 The cooked dal is again put in the pressure pan and allowed to cook for one whistle. Let the pressure release itself. Check the consistency and boil if needed.
4 Andhra pappu is ready to serve.
Andhra pappu
Evergreendishesdev
Andhra Pappu / Palak Pappu
Andhra Pappu is tasty and healthy. It makes a good accompaniment with hot steamed rice.
Remove the stalk of the green leaf and chop it finely. Wash it by soaking it in water for sometime.
Soak the tamarind in water for half an hour. Then, extract the pulp from it.
Cooking in easy steps :
Cooking of dal along with green leaf and other ingredients mentioned later
Making the seasoning.
Again pressure cook.
1 Wash the dal and put it in a wide bowl. Add the chopped green leaf, tomato pieces, slit green chilly, garlic cloves and turmeric powder with adequate amount of water. Cook it in a pressure pan.
2 Take oil in a wok. Add mustard seeds, as it splutters, add asafoetida and turmeric powder. To this , add the cooked dal. Let cook for sometime. Now, put salt and tamarind pulp. Allow to boil for five minutes.
3 The cooked dal is again put in the pressure pan and allowed to cook for one whistle.
If you ever make this Rawa Kesari / Sheera recipe, take a picture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook or Twitter. I will be happy to see your creation and share them further. Subscribe to get all updates and book of handyhints for free.
Pin Andhra Pappu to lunch board for later reference:
Chats have always been close to our heart. They are tasty, spicy sweet and sour, chatpat ,much enjoyed by one and all. It is simply out of the world. A favourite of teenagers, now with corn kernels this “corn chat” is simple and easy to make. Moreover, it is nutritious, filled with veggies. (more…)
July 1 is celebrated as “National Doctors Day ” in India . These professionals spend and dedicate a lot of their time in the service of humanity. They treat the sick and assure to give all the help that they can, for the inevitable, no one can avoid. A yeoman service to the society. On this day, I present a spinach salad, dedicated to all the doctors.
Sandwich is slices of bread placed in between with some fillings. The history of sandwich goes back long to Europe in the 18 th century. Since then, it has taken a lot of diversifications. It is found to be an ideal meal for lunch box or picnics, easy to eat and no much mess. Moreover, it involves less work for the mothers. My post of no cook ideas can be read here.
June 21 is Father’s Day. A day we need to dedicate to the most important man who help us in bringing up.Mother’s have always played an important role in our lives. We love their cooking and the way they handle the situations, they are the one to whom we share all our joys and sorrows, they seem to be our best friends. But unknowingly we take the man who supports us all for granted. The unconditional love to his children, constantly bringing in new stuff at home and one who never bothers to spend on himself, a special place he holds in the heart of the members of the family. Today, on this ” Fathers Day Special ” of GKT I attribute this post to my dad. (more…)
Kattina Saaru is another kind of rasam. The name “Kattina Saaru” comes from Kannada language meaning filterate and “saaru ” is rasam. Here, the water that is used in cooking the tuvar dal, is used for the rasam and the cooked dal, that is the residue, is used to make a special kind of sweet, stuffed pancakes (holige) or alternatively can be used to make dal fry.
Ingredients :
Tur dal 250 grams
Tamarind lemon sized ball
Tomato 2
Rasam powder 3tsp
Jaggery marble sized ball
salt to taste
ghee 2tsp
mustard 1/2 tsp
asafoetida 1/4tsp
turmeric powder 1/4 tsp
curry leaves a few
coriander leaves for garnishing
rasam special
Method :
Pre requisites :
Cook dal with sufficient quantity in the pressure cooker. If water is less, add some more and allow to stand for sometime before using.
Soak tamarind for half an hour in water,
Chop tomato into small pieces,
To make :
Take a pan and add the ghee to it. Make seasoning by adding the mustard seeds, when they crackle, add the asafoetida and turmeric powder. To it , add the chopped tomato and salt along with sufficient quantity of water. Adding of water, will prevent the tomatoes from getting burnt. When cooked, add the tamarind pulp, rasam powder, chilly powder, jaggery along with a few curry leaves. Let boil for sometime. Now, add the dal water to it. If you find it less, add some more water to the cooked dal, let stand for awhile before pouring it. Allow to boil on a low flame. Kattina Saru or Special rasam is ready to serve.
Note : This needs a slightly more of tamarind pulp and jaggery than the previous make.
Hope you liked these two rasams of mine. Would love to have your feedback. If you ever make this recipe, take a picture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook.
