JHATPAT CHATPAT- FOR QUICK, EASY AND TASTY RECIPES

Wednesday, June 03, 2009

Tomato Saaru(The Traditional Konkani Style)

Konkani tomato saaru is prepared unlike the regular rasam, wherein, we use tuvar dal as the main ingredient. This particular recipe contains coconut and other ingredients to add thickness to the saaru(indian soup). The saaru has in it, a variety of spices in the right proportion, which, because of their nutritive value, keep the digestive system in order and also give a wonderful flavour to the concoction. You could savour it by mixing it with rice or drink it up like an appetizer. Do try it out and give me your feedback!

Ingredients Used:

Methi(Fenugreek seeds)- 4-5

Jeera(Cumin seeds) Double the quantity of methi seeds- use the discretion of your eyes. It does not have to be the exact amount in number.

Coriander seeds(Four times the quantity of Jeera seeds)- i.e., about a handful.

Red chillies- 4-6.

Tamarind- about the size of a small lemon.

Grated coconut- 2-3 tablespoons.

Tomatoes- 3 of medium size.

Sugar or jaggery- 1 and a 1/2 tsp.

Ghee- 2 tsp.

Mustard seeds: 1/2 tsp.

Curry leaves- 1 sprig.

Salt and asafoetida to taste

Coriander leaves, for garnishing.

Time taken: 20 minutes

Serving Size: 4-6 people

Method of Preparation:

Roast the methi, jeera and coriander seed in a small pan with very little oil, on low flame, till the spices give out their aroma. Roast the red chillies in the very same pan until they turn light brown and appear to be a little crispy. Doing this should not take you more than half a minute. Take care that the red chillies do not turn black(get burnt). To this, add a pinch of hing or asafoetida. Wait to cool. In the meanwhile, puree the tomatoes in a blender and transfer it into the container in which you plan to prepare the rasam. Add some water depending on how thick you want the rasam to turn out. Then, grind the roasted spices along with the coconut grating and tamarind to a fine paste. Pour this into the tomato water and add salt+sugar. Sugar could be replaced with jaggery for authentic taste. Bring to boil on high flame and then simmer the flame to cook for 10 minutes. The final touches are given to this yummy rasam by sputtering mustard seeds in ghee and adding curry leaves as well as hing into it and seasoning the rasam with the mix. Garnish with coriander leaves....

Labels: . quick, Chatpat, Easy, Jhatpat, Konkani, Rasam, recipe, saaru, Tasty, Tomato Saaru

Saturday, May 23, 2009

Avarekayi Kurma

Avarekayi is the Kannada name given to Lilva beans or what commonly called 'Papdi' in North India. Avarekayi being a seasonal bean is available for relishing in its fresh form during the winter months, mainly December and January. Being a rich source of proteins, it is used in usli, upma and saaru(kurma being one of its type). Kurma could be eaten with Chapati as well as rice.

Time Taken: 30-35 minutes
Serves about 3-4 people.
Ingredients Used:
250 gm Lilva beans
1 medium sized potato(optional)
2 clove buds and 2 cinnamon sticks
2 red chillies and 2 green chillies
1/4 tsp red chilly powder
1/4 tsp turmeric powder
2 medium sized onions
5-6 garlic cloves
1/4 inch ginger
1 1/2 medium sized tomatoes
1 handful of grated coconut
2 tsp refined oil/ghee
Coriander leaves for garnishing
Salt to taste

Method of Preparation:
Take the cleaned avarekayi seeds in a cooker container, add some water and salt to it and pressure cook it to one whistle. While the cooker cools down, chop onions, garlic, ginger, potatoes and tomatoes. Heat a little oil in a kadai and add cloves and cinnamon to it. Then, add the green chillies, chopped onions, garlic and ginger and fry until its rawness goes away. Add red chilly powder as well as turmeric powder and stir for a minute. Keep it aside in a bowl. Now, fry red chillies in the same kadai and roast grated coconut till light brown. Mix this with the fried onions and wait till it cools enough so that it could be ground in a mixer into a paste.
Next, take some oil/ghee in the same kadai and toss in the chopped(medium sized cubes) potatoes so that they get cooked. Add half a cup of water and required amount of salt. Cook for about 5 minutes. To this, add the finely ground paste and check for salt. Puree the finely chopped tomatoes in the mixer and pour it into the masala Add water depending on how thick you want the curry to be. Stir well and boil the masala. Then, cook the kurma on low flame for around 10 minutes. Garnish with coriander leaves and serve hot.
Note: The same curry could be prepared using fresh green peas also.
Peas or avarekayi could be replaced with halved boiled eggs to make egg kurma(the only difference being that, egg is added towards the end of the cooking)

Labels: Avarekayi, Chatpat, Chatpat. quick, curry, Easy, egg kurma, green peas, Jhatpat, kurma, Lilva, One dish meal, Papdi, recipes, saaru, saru, Tasty