Tomato Rasam/ Tomato chaaru

A regular Andhra Rasam... very easy to prepare and mouthwatering too.. Let's look into this !
The ingredients here are for 200ml Rasam.

Ingredients:

200ml water
1 medium size tomato
1 small onion
Tamarind - see the pic for the quantity
1 garlic clove
Rasam powder
2 small green chillies
Few curry leaves

Directions:

1. Heat some oil in a vessel, add cumin seeds, mustard seeds, hing to it (talimpu).
2. Add chopped onion fry them for a while then add chopped tomato, slit chillies, mashed garlic, tamarind, a pinch of turmeic, curry leaves. Fry them well for a while. Add little water to it and close the lid and let it cook for a min.
3. Open the lid and see if the mixture is cooked nicely. If cooked, add 200ml water, 1tbsp rasam powder to it. Add salt according to taste, mix well and bring to boil.
4. Top it with some cilantro leaves(kothimeera) and serve hot with rice.

*We welcome your valuable suggestions on this Recipe*

Rajma Masala

Ingredients:


1 1/2 cup Rajma (Kidney beans)
1 big Onion
Green chillies as desired
2 chopped tomotoes
1 tsp chilli powder
1 tbsp Rajma masala powder (any brand available in market)
1 tsp corn powder

Directions:


1. Soak Rajma for atleast 18 hours. If they are properly soaked for long time.., the beans really cook well.
2. Take the soaked beans into a small pressure cooker, add enough water, 1 tsp salt and cook for upto 7 whistles.
3. Heat oil in a pan and add mustard seeds and shahjeera to it. Add chopped onions, chillies and fry them well. Add, chopped tomotoes. Let it cook for 2 mins.
4. Add the cooked beans, Rajma masala powder, chilli powder, pinch of turmeric and mix them well. Add 1 cup water to it. Adjust the salt and let it cook for 5 min  in a very low flame.
5. The mixture should get properly cooked by now. Add and mix well the corn powder which helps thickening the mixture slightly. Adjust the corn powder if needed. But if you add more, you need to adjust the spices accordingly.
6. Garnish the curry with cilantro and serve hot with chapathi/pulka.

*We welcome your valuable suggestions on this Recipe*

Veg. Manchurian

Ingredients:


2 large Carrots
1 large Potato
150 gm green beans chopped
1 cup Corn flour
salt to taste
Ajjinomoto
2 tbsp Soy sauce
1 tsp Vinegar
Oil for deep fry
Spring onions chopped
3 cloves chopped Garlic
5 medium sized chopped Green chillies

Directions:


1.  Cook the vegetables softly with enough salt and knead them well and keep aside.(Save any excess water of the vegetables after cooking them for later use)
2.  Add sufficient corn flour to the veg mixture. Check for the consistency which should be thick (something like a loose dough unlike chapathi/roti dough). Also, add a tbsp soy sauce, pinch of Ajjinomoto while mixing.
3. Heat oil, drop small amounts of the dough in it, deep fry them, remove and add them to the wet gravy.


Manchurian Gravy:


Manchurian gravy is very simple.


1. Heat oil in a pan and add garlic, spring onions, Ajjinomoto, 1 tbsp soy sauce and green chillies to it.
2. Add water and bring it to boil(Here you can add the water saved). The quantity of water depends on how much gravy you want to prepare(According to which garlic and chillies quantity should be altered).
3. Add salt and corn powder. Keep adding the corn flour until you get the desired consistency. Let it cook for few min and remove from flame.


Tips:
You can also use Maida/All purpose flour if corn flour is not available.


*We welcome your valuable suggestions on this Recipe*

Pulihora

I believe.. this recipe lures almost every South Indian. Ready to go for it ?!!!!

Ingredients:


1 1/2 cup rice
1/2  cup thick tamarind pulp
5 medium size slit chillies
Pinch of Asafoetida/inguva/hing - for flavor and aroma
curry leaves
2 big red chillies torn into pieces
1tsp avalu/mustard seeds
1 tsp jeera/cumin seeds
1 tbsp black gram/minappappu
1 tbsp bengal gram/pachi senaga pappu
Pea nuts and cashews as desired
3 spoons oil
salt to taste

Directions:


1. Cook rice and keep aside.
2. Heat a pan with oil and add the bengal gram, black gram, jeera, mustard seeds, red chillies, green chillies, curry leaves, hing,cashews and peanuts. This makes a perfect tadka/talimpu for pulihora.
3. Once it is perfectly fried, add the tamarind pulp and a pinch of turmeric to it and mix well for few minutes.
4. As soon as the oil starts oozing out from the mixture, remove it from the flame and add it to the rice. Mix well with salt and serve hot.


Tips: 
Add bit more of hing which gives good flavor to the dish.
You can also add a tsp of pepper powder in tadka/talimpu if u want the dish to be a bit spicy.


*We welcome your valuable suggestions on this Recipe*

Chinese Egg Noodles

This is one of the most mouth watering chinese dish to most of us. I have been observing diffrent recipes for a perfect chinese style of making Noodles and made this in my kitchen which turned out really tasty... Just sharing it in my blog today.