Udupi Tomato Rasam | Udupi Vegetarian Recipes

Udupi Vegetarian Recipes

Udupi tomato rasam has ripe red tomatoes, cooked tur dal, saaru podi or rasam powder and tamarind as its main players other than the finishing touch of tempering of spices and garnish of coriander leaves. Fresh coconut is also used by most Udupi home cooks. It is the saaru podi which sets this flavorful rasam apart from the everyday rasam. It is a lovely warming soup to sip on a cold dull day or if you are sick with a nagging cough or cold.


Udupi Tomato Rasam Recipe
Prep time: 15 min
Cook time: 20 min
Yield: 5
Main Ingredients: tomato   

Ingredients

    Cooked tur dal - 1/2 cup
    Tomatoes - 2, large, mashed lightly
    Tamarind - soak medium lemon sized ball in 1/2 cup warm water and extract the juice
    Water - 4 cups
    Saaru/rasam podi - 2 1/2 tbsps, heaped
    Green chilies - 2, slit
    Turmeric powder - 1/4 tsp
    Jaggery - 1 tbsp
    Salt to taste
    For tempering:
    Mustard seeds - 1/2 tsp
    Urad dal - 1/2 tsp
    Red chilies - 1, tear into pieces
    Curry leaves - 1 sprig
    Coriander leaves - 2 tbsps, finely chopped
    Oil or ghee - 1 tbsp (preferably coconut oil)
    For Saar/Rasam podi:
    Red chilies - 7-8
    Coriander seeds - 2 tbsps
    Cumin seeds - 1/2 tsp
    Mustard seeds - 1/2 tsp
    Methi seeds - 1/4 tsp
    Curry leaves - 1 sprig
    Grated coconut - 1 1/2 tbsps (optional)
    Asafoetida - 1/4 tsp
Method

First make the rasam/saaru podi/powder. Dry roast fenugreek seeds on low flame till it turns light red. Remove to a bowl and set aside. Dry roast mustard seeds on low flame for 4 mts. Remove to a bowl and set aside. Next dry roast coriander seeds and cumin seeds for 4-5 mts on low flame or till it emits a nice aroma. Dry roast curry leaves and red chilies on low flame till the chilies turn crisp. Remove to the bowl and set aside. Allow to cool. Add asafoetida and grind to a slightly coarse powder. Set aside.
   

Udupi Tomato Rasam

In a stainless steel bowl, add water, tamarind extract, salt, turmeric powder, green chilies, chopped tomatoes, jaggery and curry leaves. Bring to a boil and allow to boil for 7 to 8 mts or till the raw smell of tamarind disappears.

Add the cooked tur dal, rasam powder and grated coconut and continue to cook on medium high for another 6-7 mts. Reduce the flame and add fresh coriander stalks.

While the rasam is simmering, prepare the tempering. Heat oil or ghee in a small pan, add mustard seeds and as they splutter, add urad dal, red chilies, curry leaves and asafoetida. Once the dal turns red, pour the tempering to the simmering rasam.

Add fresh coriander leaves and turn off flame. Place lid and allow to rest for a few minutes before serving with warm rice.

Carrot and Moong Dal Salad South and North Indian Reipes

Carrot and Moong Dal Salad with beautiful colors and is a healthy and nutritious salad. Very easy to make this recipe for homemakers. At the Evening time can be served as snack. 

This recipe will serve 4.

Ingredients for Carrot and Moong Dal

• 1/2 cup split moong dal (washed)
• 2 cup shredded carrots (gajar)
• 3 teaspoons Oil
• 1/2 teaspoon cumin seeds (jeera)
• ¼ cup shredded coconut (gola) here using shredded frozen coconut
• 2 tablespoon cilantro chopped (hara dhania)
• 2 tablespoons lemon juice
• 1 tablespoon ginger finely shredded
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon sugar
  

Carrot and Moong Dal Salad South and North Indian Recipes

Preparation of Carrot and Moong Dal

1. Changing the water 4-5 times Wash moong dal, and 2hr-3 hours soak it.
2. Moong Dal should be double in volume After soaking. Drain the water.
3. Mix lemon juice, ginger, salt, black pepper and sugar in a small bowl to make dressing and set aside.
4. In a sauce pan heat the oil over medium high heat. Add the cumin seeds as seeds crack add the moong dal.
5. Cook for 3-4 minutes stirring continuously. Don’t over cook that will make dal dry.
6. Turns off the heat and remove the pan, let it cool for 5-8 minutes.
7. Add carrots, cilantro and coconut mix it well.
8. Add the cilantro and dressing to the carrot and moong dal, mix it well. Let it sit for about fifteen minutes before serving.
   

Moong Dal Chaat

Moong dal ki chaat – you can prepare moong dal within 10min in your favorite kitchen.It is very healthy and tasty nutritious and its a flavourful snack indeed.

Ingredients – This can serve for 6 persons

• 1 cup yellow moong dal (split yellow gram)
• salt to taste
• 1 cup grated carrots
• 1 cup pomegranate(anar)
• 1 cup chopped spring onions (with the greens)
• 1/2 cup chopped raw mangoes
• 3 tbsp chopped mint leaves (phudina)
• 3 tbsp chopped coriander (dhania)
• 2 tsp finely chopped green chillies
• 2 tsp chaat masala
• 2 tsp lemon juice

Moong Dal Chaat - Simple recipes

Simple Preparation - just in 6 steps

1. Clean, wash and soak the moong dal in enough water for ½ hour and drain well.
2. Combine 4 cups of water and salt on a broad pan and bring to boil.
3. Add the moong dal and cook till half done. Ensure that each grain of dal is separate.
4. Drain using a strainer and keep aside to cool for 10 minutes.
5. Combine all the ingredients including the dal in a large bowl and mix well.
6. Serve immediately.

Aloo Portaha | Popular in North India

Potato is everyone's favourite. This aloo partaha is filling and tasty and when eaten with pickle and curds it taste even better. A must try!!.With North Indians Alooo Portaha  is extremely popular in north india, these are best eaten with chilled yogurt and your favorite pickle or chutney.

Ingredients:

For Dough:-
3 cups atta / whole wheat flour
Just over 1/2 cup water
2 tsp salt (or to taste)
A few drops of oil

For Aloo Filling:-
3 medium sized potatoes
2 tsp red chilli powder
1 tsp jeera / cumin powder
1/2 tsp ajwain / omam / carom seeds
1 tsp chaat masala (or garam masala)
1 tsp salt
A handful of coriander leaves, chopped fine 

How I Made It:

Put the mashed potatoes, coriander and cumin powders, cumin seeds, turmeric, chilli powder, salt to taste, chopped fresh coriander and grated ginger into a large mixing bowl. Blend all ingredients well by stirring. Once well mixed, keep aside for later.

Put the flour, oil/ghee and all the ingredients (except the water) into a large mixing bowl.
Rub together to form a crumbly mix.

Now slowly add water, a little at a time and knead well to make a smooth, pliable dough. Cover and set aside for an hour.

Divide the dough into golf ball-sized portions and roll between your hands till they are smooth and without cracks.

Very lightly flour a rolling board or clean counter surface and roll each ball into a 5" circle. Now take a tablespoon-full of the potato mix and spoon it into the centre of the circle you just made. Slowly lift the edges and bring together in the center to form a pouch. Press the ends together tightly to close the pouch. Once sealed, press down gently to flatten so that you have a flattened pouch.

Lightly flour your rolling surface and roll this pouch into a 7-8" circle. Don't worry too much if the filling oozes out. This happens often but can be avoided by using a very light hand to roll out the paratha. Just gather up the filling and either keep aside or try to put it back into the paratha and pinch the dough to seal. 

Also if you're just starting out with Aaloo Parathas, do not worry about getting the perfect round shape as it takes a little practice to achieve. Whatever the shape, it tastes just as good! For convenience roll out as many parathas as you like, stacking them, ready to cook with a layer of cling film between each paratha.

Heat a griddle and fry the parathas one at a time like this: Put a paratha on the griddle. Do the first flip when you see tiny bubbles rise on the surface of the paratha. As soon as the first flip is done, drizzle a bit of oil on the top and spread well over the surface of the paratha. Flip again in 30 seconds and drizzle oil on this surface too. The paratha is done when both sides are crispy and golden brown.

Serve with chilled yogurt and your favourite pickle or chutney.

VIETNAMESE MANGO SALAD

The versatility of the green mango is commendable since it tastes equally delicious when cooked or eaten raw. It's no wonder that the streets hawkers make a living by selling cut slivers of mango with  a sprinkling of salt and chilli powder. In kerala, they make a pickle, where the mango is soaked in brine with a green chilli stuck in for flavour! For variation, the crunchy VIETNAMESE MANGO SALAD with roasted peanuts, chives, basil and more. So the nexttime you give the supermarket a miss and find that all the mangoes on the streets are hard, don't be disappointed.

INGREDIENTS:

VIETNAMESE MANGO SALAD

• Green mango (julienned) 280 gm
• Basil leaves 20 gm 
• Onions (finely slliced) 40 gm
• Carrots (juliennes) 60 gm
• Fresh red chillies (sliced) 20 gm
• Chives (for garnish) 8
• Sugar 30 gm
• Lemon juice 50 ml
• Browned onion 25 gm
• Roasted peanuts (crushed) 30 gm

METHOD:

1) For the dressing, mix the lemon juice, sugar and light soya till the sugar dissolves.
2) In a mixing bowl, combine the green mango juliennes, corrot juliennes, sliced onions, fresh red chilli slices and basil leaves.
3) Add the dressing and toss.
4) Transfer to serving bowls and sprinkle browned peanuts on top.
5) Garnish with chives and serve.

CHANA MASALA

Chana Masala is a popular North Indian Food Recipe for non veg lovers. Very tasty and Spicy recipe will be prepard within 30 minutes and Serve on its own in shallow bowls or over a hot cooked grain, if desired.

Ingrediens :

• 2 tablespoon vegetable oil
• 3 medium onions (peeled and minced)
• 2 clove garlic (peeled and minced)
• 2 tablespoon ground coriander
• 3 teaspoons ground cumin
• 1 teaspoon ground cayenne pepper
• 2 teaspoon ground turmeric
• 6 tablespoons chopped tomatoes
• 2 cup water
• 4 cups cooked chickpeas or 2 (15 ounce) cans chickpeas, rinsed and drained
• 3 teaspoons ground roasted cumin seeds
• 1 tablespoon amchoor powder
• 2 teaspoons paprika
• 1 teaspoon garam masala
• 1 lemon (juiced)
• 2 teaspoons grated fresh ginger
• Salt to taste

Chana Masala

Method to prepare the Chana Masala:

1.  Heat oil in a large skillet.
2.  Add onions and garlic and sauté over a medium heat until browned (after 3-5 minutes turn heat to medium-low.
3.  Add the coriander, cumin (not the roasted cumin), cayenne and turmeric.Stir for a few seconds.
4.  Add the tomatoes.Cook the tomatoes until browned lightly.
5.  Add chickpeas and a cup of water and stir.
6.  Add the roasted cumin, amchoor, paprika, garam masala, salt and lemon juice.
7.  Cook covered for 10 minutes.
8. Remove the cover add the minced chili and ginger.
9.  Stir and cook uncovered for 30 seconds.

Serve on its own in shallow bowls or over a hot cooked grain, if desired.

TOMATO FONDUE

Tomato fondue is best accompanied by boiled unskinne potatoes, pickled gherkins and pearl onions, some crusty baguette and a fine bottle of fen dant du valais that glorifies the bumble chasselas cepage grapes that grow so abundantly.

SIMPLE RECIPES INDIA

Ingredients: ( Recipe for 4-6 persons )
•    1 pod of freshly cut garlic
•    300 gms of Swiss Gruyere, Emmenthal, Vacherin Fribourgeoise cheeses, grated medium
•    200 gms of pureed cooked tomato
•    1 cup Fendant white wine
•    1 tsp Maizena
•    Grate of nutmeg
•    Salt and freshly ground white pepper

Method to prepare the TOMATO FONDUE VALAISANNE
1.    In a fondue pot (Caquelon) rub the half pod of freshly cut garlic on its bottom before putting it on a slow flame.
2.    Melt in the cheese. Add the tomato puree. Add the white wine, a grate of nutmeg, and the maizena.
3.    Once the cheese has melted and combined, stir in a prisel of salt and a few turns of freshly ground white pepper.
4.    Tomato fondue is best accompanied by boiled unskinne potatoes, pickled gherkins and pearl onions, some crusty baguette and a fine bottle of fen dant du valais that glorifies the bumble chasselas cepage grapes that grow so abundantly.

CHICKEN KABAB

Chicken Kabab

Chicken kebab cooked from chicken or lamb meat and it is favorite in north India.In India South and North Indian chicken recipes are fomous.Right from the south to north India, there are several ways to preparing the chicken.

Recipe Kebab Ingredients:
•    Chicken breast Pieces (boneless)- 8
•    Onion (roasted in oven for 40min) - 5
•    Almond Paste - 1 tsp
•    Yogurt - 1 tbsp
•    Black Pepper - 1/2 tsp
•    Ginger Garlic Paste - 1 tsp
•    Black salt - 1/2 tsp
•    Salt - 1/2 tsp
•    Dal Chini Powder - 1 tsp
•    Cloves (powdered) - 5 to 6
•    Coriander Powder- 1 tsp
•    Cardamom Powder - 1 tsp
•    Red Chili Powder - 1/2 tsp

Preparation:
•    Insert wooden skewers in chicken long pieces and put them aside.
•    In a Food processor add all other ingredients and make a marinade. This will take 2 to 3 minutes.
•    Apply this marinade (or gravy) on to chicken long pieces.
•    Take a pan put some ghee and when it is hot put chicken pieces into it. Hold the pieces from wooden end sides of skewers. Keep rotating till all the sides are cooked.
•    You can cook in a oven or on grill of tandoor also.
•    Enjoy the dish with coriander chutney.

GROUNDNUT CHIKKI

Groundnut chikki also called Gud Dani (Mint, Sesame, Chocolate)

 

How to prepare Groundnut Chikki?

For the adventurous cooks who want to try making chikki at home, here is the recipe form trusted ganpat, albeit scaled down to home proportions:

Ingredients:

·         1/2 cup groundnuts

·         1/3 cup jiggery

·         1.5 tsp ghee

Method to prepare the Groundnut Chikki

1.       Roast the groundnuts till they are light golden in colour. Cool and peel the skin.

2.       Keep some aside, and grind the rest to a coarse powder.

3.       Heat ghee in a pan and add jiggery. Simmer over a slow flame, and wait for it to caramelise.

4.       Add the groundnut powder and mix it thoroughly with the melted jiggery. You may need to put out the flame during this process.

5.       When the mixture is ready, pour the entire mixture over a greased plate or a smooth stone surface. Add some more groundnuts on top.

6.       Roll it out into thin sheets using a greased rolling pin. When cool, cut into square pieces. Store and eat at leisure.

Taste Tip:  Just after the rain, chikkis will taste much better in the cool, post monsoon mountain air!