Easy Tomato-Onion Gojju

Here goes  easy and instant Tomato onion curry recipe.

Ingredients

Tomato - 3-4
Onion - 1 Large
Rasam powder - 1-2 tsp
green chilly - 2-3
cilantro(coriander leaves) - finely chopped few strands
pinch of turmeric
salt for taste
jaggery for tinge of sweetness
oil,mustard, curry leaves, hing for tempering








Method

1. Finely chop the onion and Tomato and keep it aside.

2. Take a thick bottomed kadai and add 2 tsp of oil and once the oil is heated add mustard, jeera, curry leaves.

3. Add finely chopped onions when the mustard starts crackling. fry the onion until golden brown.

4. Add salt and turmeric at this step and mix well. And now add the chopped tomato and close the lid and allow it cook for 4-5 minutes.

5. Add the Rasam powder , little jaggery and hing and mix everything well. cook the gravy for 3-4 minutes. Garnish with finely chopped coriander leaves.

Tomato onion curry is ready now. It goes very well with plain rice/dosa/rotis
Enjoy :)

Tomato pachadi(mosaru gojju)

Tomato pachadi/mosaru gojju is a very healthy rasam kind of dish goes very well with plain white rice. we add some curd/butter milk for this preparation so it is also called mosaru(curd) gojju in kannada. let us see now how we can prepare this..




Ingredients

1. Tomato - 3-4
2. grated coconut - 1/2 cup
3. green chillies - 3-4
4. cilantro - a few strands
5. cumin seeds - 1/4th tsp
6. butter milk - 1/2 cup
7. jaggery - for taste
8. salt for taste
9. ghee,mustard, red chilly, curry leaves for tempering










Method

1. boil the tomato until the skin gets peeled off. say for about 3-4 minutes in  microwave or 7-8 minutes in gas stove.

2. take the coconut in a mixer jar. Add cilantro,green chilly and cumin seeds and grind to a smooth paste by adding  adequate amount of water.

3. now peel the tomato skin completely and add this to the coconut mixture prepared in the above step and blend well to a smooth paste.

4. transfer this mixture to a kadai and pour some water to get the Rasam consistency and boil for  7-8 minutes. meanwhile add the jaggery and salt to the boiling rasam.

5. switch off the stove and pour the butter milk to the rasam mixture and do not boil anymore once you add the butter milk.

6. take 1 tsp of ghee/oil in a kadai and add the tempering mixture and heat well and pour it to the rasam.

4. garnish the rasam with a few cilantro leaves


very easy to prepare and it will be very nice to have with the rice.

Menasina kalu saru(Black pepper rasam)

 This is very good remedy for cold/cough and some throat infection. whenever i used to get the cold or some throat infection, my mom used to prepare it for me and i used to get the better relief after having this. This spicy rasam will go very well with the plain rice especially during the winter season.

let us see the recipe here..

Ingredients

1. Black pepper - 3/4 th tsp
2. Uraad daal - 1.5 tsp
3. Coconut grated - 1 cup
4. jaggery/sugar - lil for taste
5. salt for taste
6. curry leaves,mustard, red chilly ,1 tsp  butter/ghee/oil for tempering

Method:

1. Fry Uraad daal and black pepper  until Uraad daal turns to golden brown color.
2. Make a fine powder in mixer jar and keep it aside.
3. Now take the fresh grated coconut in mixer jar and add the masala powder prepared in the above step and grind to a smooth paste by adding the water
4. Now Take the above mixture in a kadai and make the mixture dilute(like normal other rasam) by adding the water. Add salt and jaggery and boil this for 6-7 minutes in a medium heat.
5. Take 1 tsp of oil in a small kadai. Add curry leaves, mustard, red chilly and fre well add this tempered ingredients to the rasam and serve the rasam hot.

This black pepper rasam can also be used as soup.

Menthe Kalu Gojju (Menthya/Fenugreek Seeds Curry)

As Menthya  is very good for  health, I wanted to try out some curries/dosas with Menthya. Though menthya is lil bitter in taste, this preparation is not bitter at all. Ajey(my hubby) likes this a lot. he says this is a ajey-certified-dish :)

Ingredients

1. Menthya seeds - 1 tsp
2. Grated coconut - 1 cup
3. Hurigadale - 1.5 tsp
4. Tamarind paste - 1 tsp
5. Rasam powder - 1.5 tsp
6. jaggery - 1
7. uraad daal, channa daal, curry leaves, hing,turmeric for tempering
8. cilantro for garnishing
9. salt for taste

Method:

1. Fry the methi seeds without adding the oil till it becomes light red in color.

2. Add 1 cup of water and pressure cook until it is properly cooked say for about 2 -3 whistles

3. Take the grated coconut in a jar, add the hurigadale and blend it well using little amount of water.

4. Take oil in a kadai and add the tempering ingredients mentioned in step 7

5. Add the boiled methi seeds to the tempering mixture and add some water to it.

6. Add jaggery, tamarind paste and salt and boil for 5-6 minutes.

7. Now add the coconut mixture prepared in step 3

8. cook for 3-4 minutes and turn off the heat

9. garnish with a few cilantro leaves


Yummy menthya gojju is ready. goes very well with plain rice/chapathi. This gojju tastes very good since it is a mixture of sweet,sour and bitter.

Bele kattu saaru(Plain daal rasam)

Ingredients

1. Toor Daal/ Moong daal - 1 cup
2. Coconut milk - 1/2 cup(optional)
3. Green chilly - 2-3
4. Tomato finely chopped - 1
5. Ginger - finely chopped
6. Pinch of turmeric
7. oil,Mustard,Hing,red chilly,curry leaves for tempering
8. Lime Juice
9. Cilantro for garnishing















Method

1. Wash the daal well and add pinch of turmeric and cook in a pressure cooker until done(2 whistles)

2. Boil the tomato and keep it aside.

3. Take out the boiled daal in a vessel and boil it for 2-3 minutes. If the daal is too thik, make it dilute by adding some water.

4. Add green chilly, salt, tomato,ginger and boil it for 5 minutes.

5. Now add the coconut milk and reduce the boil for a minute and turn off the heat and add lime juice . dont boil once the lime juice is added.

6. Take oil in a kadai and add all the tempering mixture and fry it well and add it to the boiling rasam mixture. garnish with a few cilantro leaves


Now the rasam is ready to serve.

Kumbala Kayi Majjige Huli (Ash Gourd Butter Milk Curry)

Majjige Huli is a very famous recipe, an integral part of kannada malnad brahmin lunch/dinner events . It goes very well with plain rice but also served with chitranna, puliyogare etc.  Here majjige means Butter milk. here is the recipe for Kumbala Kayi Majjige Huli

Ingredients

1.  Kumbala Kayi (Ash gourd or winter melon)  - 2 cups Finely chopped into cubes.
2. Coconut grated - 1 cup
3. Green chillies - 2-3
4. Cumin seeds - 1/2 tsp
5. Rice soaked in water - 1 tsp
6. Butter milk sour - 1 cup
7. 1 tsp butter/oil/ghee,mustard,red chilly,curry leaves for tempering



Method:

1. Boil the vegetable and keep it aside.

2. Take the grated coconut in a mixer jar add 1 tsp of cumin seeds, soaked rice,green chilly and grind it to a smooth paste by adding little water.

3. Now take the boiled vegetable and add this to the grinded mixture and boil for 6-7 minutes and turn off the heat.

4. Now pour the buttermilk to the above mixture and mix well. do not heat after the buttermilk is added

4. Now take 1 tsp of butter/ghee/oil in a kadai add all the tempering ingredients and fry it well and add it to the above mixture.

You could also prepare the same recipe with cucumber,pumpkin,beans,brinjal, lady's finger etc. I  specially like the Lady's finger recipe - Bende Kayi Majjige Huli.


TIPS:if it is brinjal/lady's finger then dont boil it instead fry it in a tsp of oil and keep it aside.


Now the tasty Majjige huli is ready to serve

Palak soppu Tambuli (Spinach Tambuli)

Ingredients

1. Spinach - 1/2 Bunch of leaves
2. Coconut grated - 1/2 cup
3. Cumin seeds - 1/2 tsp
4. Green chillies - 2-3
5. Butter milk - 1/2 cup
6. Butter,mustard,curry leaves for tempering




Method:

1. Wash and drain the Palak leaves. Take some butter/oil in a kadai and fry the leaves with cumin seeds  for 4-5 minutes.

2. Take Coconut in a mixer jar, add green chilly, and the fried spinach in step 1 and blend until it forms a smooth paste

3. Take out from the jar and add butter milk to the above mixture and stir well so that butter milk is mixed well. You can make the mixture dilute by adding little water. Add salt for your taste.

4. Take 1 tsp of butter/oil in a kadai and add the tempering mixture and once it is fried add it to the above mixture

Now Spinach Tambuli is ready to serve. Goes very well with the plain rice and it is very good to have during summer season.

Aloogedde(potato) mosaru bajji

Ingredients

1. Potato : 1 large
2. Onion : 1 small finely chopped
3. Curd : 1/2 cup beaten well
4. green chilly : 2-3
5. Curry leaves
6. Cilantro
7. Mustard

Method:

1. Boil the potato and mash it well.
2. Mix the mashed potato  with beaten curd
3. add salt, finely chopped onion and green chilly to this mixture
4. Take 1 tsp of oil in a small kadai. Add mustard and once it splutter add curry leaves and fry it. Add this to the potato curd mixture
5. garnish with the cilantro.

Now the Potato mosaru bajji is ready. This will be evry nice to have with plain rice.

Kottambari, jeerige saru(coriander seed and cumin seed rasam)

Ingredients
                                                                                  
1. Coriander seeds : 1 tsp
2. cumin seeds: 1 tsp
3. Grated coconut: 1 cup
4. Red chillies: 2-3
5. Cilantro: a few leaves
6. Jaggery: 1/2 powdered
7. tamerind paste: 1tsp
8. Uraad daal, mustard,curry leaves, oil/ghee for tempering

Method:

1. Take coconut,red chilly,cumin seeds,coriander seeds and cilantro in a mixer jar and grind it to a smooth paste by adding the water.

2. You can make the above mix little dilute by adding water.

3. Pour this mix to a small kadai. Add tamerind paste,jaggery, salt and boil for around 7-8 minutes .

4. Temper the above with the ingredients mentioned in the step 8 by adding 1 tsp butter/ghee/oil.

5. Add this tempering mix to the rasam and turn off the heat.

6. Garnish with some cilantro leaves.

Now tasty rasam is ready to serve. It goes very well with plain rice.

Shunti(Ginger) Tambuli

Tambuli is  very famous dish in karnataka which is mainly used along with rice during summer

Ingredients:

1. Ginger : Finely chopped
2. Grated coconut : 1 small cup
3. Cumin seeds : 1 tsp
4. Green chilly : 2-3
5. curd : 1 small cup(beaten well)
6. salt : taste

Method

1. Take Coconut,Finely chopped ginger,salt, cumin seeds and green chillies in a mixer jar and grind it with water to make a smooth paste.

2. Pour this mixture to bowl and add the beaten curd/buttermilk. and mix well.

3. Take a small kadai and put 1 tsp of oil. Once the oil is heated, add mustard seeds. when mustard seeds splutter add curry leaves.  Add this to the mixture prepared in the Step 2.

Now Ginger Thambuli ready to serve