Its a wonderful combination of both the Lemon Rasam with Carrot Moong dal salad(or Kosambari) thats how we call it here...I know you might be thinking...What!!! But mind it..this will taste yummy and delicious ...Just try it :) Lemon rasam is the only rasam which doesn't involve, Puli/Tamarind juice. So, easy to make when guests arrive suddenly. And Carrot Moong dal is as much easy as the rasam. No Cooking involved except tempering. Moreover, this has got different colors and you really enjoy eating :)
As you have noticed, i have already had lemon rasam as my early post :Lemon Rasam which involves Moong dal. This time i have changed to traditional toor dal. Its also yummy and got a different taste to it.
Here is the recipe of Lemon Rasam:
Water - 3 cups
Green chillies - 2 (slit in to half)
Tomatoes- 2 (2 small or 1 big) Chopped finely
Asafoetida/Hing/Perungayam - 1/2 tsp
Curry leaves - a few
Turmeric - 1 tsp
Toor dal - 2 big tsps
Sea salt - 1tsp ( usually,instead of normal salt, sea salt/kallu uppu )
Tempering:
Mustard - 1 tsp
Pepper-Jeera powder - 1/2 sp
Coriander leaves
Method:
1) In a small vessel or pathiram, take water,turmeric,tomatoes,curry leaves, Perungayam,green chillies and salt. Let it boil for about 15 -20 mts.
2)WHile that time, cook toor dal in the cooker and mix with the rasam above and wait till you get the boil and switch off the gas immediately.
3) In a small kadai with ghee(ghee only), put the mustard and wait till it splutters, then add Pepper-Jeera powder and garnish with Coriander leaves.
Now, comes the Carrot Moong dal Salad Recipe(Kosambari):-
As I said before, there is nothing to cook, except the tempering.Here's what you need:-
Ingredients:
Carrot - 4 long (grate it and keep it aside)
Moong dal - 1/2 cup (Let ti soak in water for about 1/2 hour and Drain the water after that)
Green chillies- 2
ginger - grated 1tsp
Lemon - 1
Tempering:
Mustard - 1spn
Urad dal - 1spn
Curry leaves and coriander leaves
Method:
1) In a vessel, keep the carrot and moong dal ready mixed with salt
2) In a kadai with ghee or Oil, add mustard and wait till it splutters and then add urad dal, green chillies, ginger.
3) Put those things in the vessel with carrot and moong dal and atlast add lime juice. When adding lime juice make sure it is off the stove. Garnish with curry leaves and coriander leaves.
How do you like your Bhindi?
Its sooper roasted, aromated Bhindi or Vendakai(in Tamizh) curry. Smells good...Its sure a favorite for my going-to-be- two year's daughter. Its on of my Mom-licious recipe and also my favorably too.
Normally, in North India, they make Bhindi/Vendaikai with Masala and South, its direct opposite. Mostly its without onions( as per my knowledge). I admire both and do them at home too. The best of all I like is the simple roasted Vendaikai. It sure goes with little-spicy Morkuzhambu/Kadi or even with sambar too.Here is the one with simple Mysore rasam.
Recipe of Bhindi:
Ingredients:
Vendaikai/Bhindi- 1/2 kg
Turmeric- 1spn
Chilli- 1/2 spn
Curd- 6 spn
Curry leaves
Mustard- 1spn
Oil and salt
Method:
1) Just the night before, wash the bhindis/vendaikai and spread over a cloth.After 1/2 hour or so, you can chop it finely or the next day morning too. (whenever you get free time)
2) In a kadai with 2 tsp of oil, put the mustard and wait till it splutters.After that , put the Bhindi/Vendaikai.Let it fry for 5 minutes.
3) Put the 6 spn of Curd and mix it well and cook it for about 5 mintues. After that, it will automatically leave some oil and water to cook by itself. Maintain your flame in minimum.After 10 minutes or so, add turmeric, chillipowder and salt.(Dont add salt before hand which will make Bhindi soggy).Fry for about 10 minutes.
4) After a while, its necessary to add some more oil and make sure you are there to monitor it or just leave it in minimum flame.
5) Yes, by this time, your sooper roasted Bhindi/Vendaikai is ready to eat.
Garnish with curry leaves or if you like, you can put the curry leaves while doing the tempering.
Pic will follow soon...
Gobi Paratta
Its been 2 weeks since I got Cauliflower from Devon Avenue. Moreover, I recently shifted from Golden Temple Atta to Ashirvad which is little bit costly. Heard, Ashirvad is pure wheat than Golden Temple. So, to experiment it, I thought to make Gobi Paratta. Wow, the decision is correct and it came out perfectly and yummy.
Make this dough well ahead of time, atleast 30 mts before so that paratta comes out very soft and easy to roll also.
Here is the recipe:
Stuffed Gobi:
Cauliflower : 1/2 Chopped nicely.
Coriander-cumin powder - 1 tsp
Chilli powder - 1/2 tsp
( some may use green chillies, that is also okay.)
Turmeric Powder- 1/2 tsp
Garam Masala - A pinch
And salt , Oil
Ofcourse, Atta ready.
Method:
1) In a kadai , fry cauliflower with those masalas, till it cooked and cool it off.
2) Make a ball sized dough (Lemon sized) and roll it out with the chapati roller.
3) Stuff the cooled cauliflower and close it. Then roll slowly to make paratta with the touch of extra atta.
4) Keep in a non-stick based tawa , and pour oil on both sides till it become nice and brown.
Thats it. Its ready and have it with Mango-ginger pickle and Raita. Best combination you must have tasted.
Will add the Photos soon...
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