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.
After a few days of eating outside food, there is no bigger delight than having a simple meal of rice and rasam at home. It is the daily requirement of many people in South India. Rasam, is the accompaniment used with plain rice. It is of thinner consistency when compared to sambar.
Rice porridge cooked in coconut milk is a comfort food for summer. It is soothing to the body and does not involve much work near the fire. It is cooked on a slow flame, with an occasional stir. This is a typical food of South Kanara.
To make the coconut milk : Grate one coconut and put it in warm water for sometime. Take some coconut and blend it in the mixer with a little water. Strain in a colander. Keep the husk aside and repeat the procedure for rest of the coconut.
The used husk can be used again by adding water. I hope you liked this recipe , do leave a comment.
Rice porridge
Ingredients :
Raw Rice 1 bowl (150 grams)
Coconut milk of 1 medium sized coconut
salt to taste
water approximately 6 glasses
Procedure :
Take a thick bottomed vessel , and put the rice to cook with sufficient quantity of water. Let cook on low flame. In the meanwhile extract the coocnut milk and add to it. Add dalt. Mix well. Keep stirring in between lest it may not get burnt. Coconut porridge is ready to be served . Tastes good with mango pickle.
Make a note: The husk is usually discarded, but alternatively it can be added later to the porridge and cooked for sometime.
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It’s the season of mangoes and I find every reason to use this wonderful fruit. When the theme for the blog hop was chosen with this one, everyone was pretty excited, Today , I am presenting you with mango kulfi which is just too good.(more…)
Alu Methi is a popular accompaniment that tastes good with any Indian flat bread. It is lightly tossed with spices in a seasoning of fenugreek leaves.
I make this dish quiet often; primarily for three reasons, it is easy to make, liked by my family and ideal for those days of no onion -garlic. Yes,it is sans these two ingredients.
Boil the potatoes in a pressure cooker. When cool, peel the skin and cut them into cubes. Keep aside. Make seasoning, when the mustard seeds crackle, add cumin, asafoetida and green chilly by splitting into two pieces. Add fenugreek leaves. Let cook, saute and add the coriander powder, salt and red chilly powder. Now add the potato cubes and mix well. Alu Methi is ready to serve.Tastes good with phulka or chapatis.
A few similar kind of recipes from my blogging friends
Boil the potatoes in a pressure cooker. When cool, peel the skin and cut them into cubes. Keep aside. Make seasoning, when the mustard seeds crackle, add cumin, asafoetida and green chilly by splitting into two pieces. Add fenugreek leaves. Let cook, saute and add the coriander powder, salt and red chilly powder. Now add the potato cubes and mix well. Alu Methi is ready to serve.Tastes good with phulka or chapatis.
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Spinach rice is a delicious rice dish ideal for lunch, brunch or dinner. It is a good way to include iron riich spinach in our diet.
God could not be everywhere and hence he made mothers. It’s so true, mothers person plays a vital role in shaping our lives. The efforts they have put in is unmeasurable and the value is realised only when we are in their position. Today, on this wonderful day, I attribute this post to my dear mom. She is one of the strongest woman I have seen.
Spinach rice is a tasty dish which I have picked it from my mom. My mother is a good cook, she can create many kind of dishes. I like her enthusiasm to cook for us even now.
What is Spinach Rice / Palak rice
Spinach rice is another kind of rice dish from Indian cuisine which you can prepare for your family. The recipe is simple and does not need any fancy ingredients. It is ideal to pack for lunch box. You can also make it as a weekend menu and serve with a few papad and raita.
Let us get to the recipe of spinach rice / palak rice
Ingredients :
1 cup Rice
1 cluster Spinach
handful of coriander
2 green chilli
1 inch ginger
2 cloves garlic
2 onion
2 tbsp oil
1 teaspoon cumin
1 stick cinnamon
3 cloves
1/2 teaspoon chilli powder
1/2 teaspoon garam masala
Method:
Wash the rice and cook it with adequate quantity of water in a pressure cooker..The rice cooked should be separate grains.
Let the pressure release by itself. Keep the cooked rice in a wide pan.
Clean the spinach and coriander. Wash them properly in water and chop them roughly. Blanch them for two minutes. Immerse in cold water.
Grind spinach and coriander along with green chilli, ginger, garlic to a smooth paste.
Cut onion finely.
Take oil in a pan, add cumin to it. Thrown in cloves and cinnamon, put onion and saute for sometime.
Now, add the paste to it and continue to saute, the raw smell of the spinach should not be present.
Add salt, chilli powder and garam masala. Mix well, switch off the flame.
Add half the quantity of rice and mix it gently. Put rice accordingly as per the taste.
Spinach Rice / Palak rice is ready to serve.
Take a tip :
Adding of garlic is optional.
About the event :
This is an old post which I have redone with better pictures and optimised the text. Sending this Foodies_Redoing Old Post 77, a fortnightly event where we work on our old posts regularly.
Related posts:
Spinach is commonly used at home. I have shared many spinach recipes. You may like to check out Dal Palak, Palak with potato or Corn Palak as accompaniments with chapathi or phulka. A few snack recipes in which I used spinach was palak sev. South indian recipes using spinach are palak tambli and palak chutney both of them are tasty and make a good accompaniment with steamed rice.
Spinach Rice | Palak Rice
Spinach rice / Palak rice is a flavoursome rice dish ideal to serve for lunch or dinner.
Wash the rice and cook it with adequate quantity of water in a pressure cooker..The rice cooked should be separate grains.
Let the pressure release by itself. Keep the cooked rice in a wide pan.
Clean the spinach and coriander. Wash them properly in water and chop them roughly. Blanch them for two minutes. Immerse in cold water.
Grind spinach and coriander along with green chilli, ginger, garlic to a smooth paste.
Cut onion finely.
Take oil in a pan, add cumin to it. Thrown in cloves and cinnamon, put onion and saute for sometime.
Now, add the paste to it and continue to saute, the raw smell of the spinach should not be present.
Add salt, chilli powder and garam masala. Mix well, switch off the flame.
Add half the quantity of rice and mix it gently. Further, put rice accordingly as per your taste. The plain steamed rice can be eaten with dal.
Spinach Rice / Palak rice is ready to serve.
Notes
Adding of garlic is optional.
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HAPPY MOTHER’S DAY TO ALL MOMS OF THE WORLD.
The heart of a mother is a deep abyss at the bottom of which you will find forgiveness
If you ever make spinach rice recipe in your kitchen, take a picture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook. Subscribe to get all updates in your inbox and an e-book for free.
Fruit punch is a tasty drink which can be served as an appetiser or at anytime of the day. It is refreshing and healthy with natural goodness.With mangoes around, I love playing with this amazing fruit.
Here is my version of fruit punch. This is refreshing , healthy and blend of seasonal mangoes with a few others, I have used it along with figs and grapes. The result was an amazing drink with the crunchiness of fig seeds.
fruit punch
INGREDIENTS:
mango 2
fig 1
grapes handful
ice cubes
sugar (optional )
a pinch of salt
TO MAKE :
Extract the pulp of mango. Blend all fruits together. Add ice cubes and serve immediately.
Evergreendishesdev
Fruit Punch
Fruit Punch is a refreshing drink to beat the heat.
Cream of Tomato Soup is a popular winter treat when vegetables are available in plenty. It is ideal for the cold winter nights.
Appetisers are anything, food and drink that are served before the food, which are considered to increase the pangs of hunger. These are usually served during parties and it can include a whole array of juices, soups and tasty snacks which are usually eaten in just a few nibbles. This “Appetisers” marks a new category in my blog. Today I present to you “Cream of Tomato Soup”.
Tomato Soup is the most cherished and the oldest ever known soup to us. It is a classic soup which you can serve for any occasion, be it a party or just a get-together.
The making of soup involves three steps.
Boiling of vegetables
Extracting of pulp
Making of the soup
When you boil the vegetables, never discard the water. It is rich in nutrients, you can add it later in the soup. To extract the pulp, you need a blener or a grinder and a metal sieve, neither too small or big.
cream of tomato soup
Ingredients :
12 tomato
4 onion
1 pod garlic
1 teaspoon sugar
1/2 cup fresh cream
salt to taste
water
1 teaspoon pepper powder
bread croutons
Method :
Wash the tomatoes. Cut them into halves. Chop the onions into cubes. Peel the garlic cloves. Put all these veggies in a thick bottomed pan and boil with sufficient quantity of water. Peel the skin of the tomatoes and put them in a processor along with other veggies.
Take a sieve and pass through it. Repeat the procedure.You can do it two or three times. Depending on the consistency, add water to the pulp.
Keep it to boil. Add salt, sugar and pepper powder to it. Finally, add cream to it and remove from fire.
Take a tip :
Use firm, red tomatoes.
Bread croutons are made by tossing the pieces in ghee or oil. Alternatively, you can put them in an air fryer.
About the event :
Sending this to Foodies _Redoing Old Post _144. It is a fortnightly event, a group of bloggers work together on an old post, it can either be by fixing with a better picture or adding more text. Sometimes, we do multiple things. Here, I have changed the pictures, the recipe remains the same.
Cream of Tomato Soup
5 from 6 votes
Tomato Soup is a winter treat. The addition of cream makes it tasty and creamy.
Wash the tomatoes. Cut them into halves. Chop the onions into cubes. Peel the garlic cloves. Put all these veggies in a thick bottomed pan and boil with sufficient quantity of water. Peel the skin of the tomatoes and put them in a processor along with other veggies.
Take a sieve and pass through it. Repeat the procedure.You can do it two or three times. Depending on the consistency, add water to the pulp.
Keep it to boil. Add salt, sugar and pepper powder to it. Finally, add cream to it and remove from fire.
Notes
Use large, firm, red tomatoes.
Bread croutons are made by tossing the pieces in ghee or oil. Alternatively, you can put them in an air fryer.
Bananas , store house of nutrients, love to use this fruit in as many ways as I can. Unlike other fruits, it is available all round the year and these fruits are always in store at home. Banana smoothie is another way to use this fruit.
