My First solo-drive…..

Today was the first time that i drove a car without anyone. I’ve never driven without anyone with me before and it was one of the greatest experiences ever….(almost 3 miles). I did really well!!!!

It’s a rental car…We returned the car….back in our car🙂

sad part is ..its raining and too cold😦

Ginger Rasam / Allam Rasam

This Allam rasam is very good health….mainely who are suffering from clod and cough.

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Ingredients :

  • Ginger – 2 tbsp
  • Garlic – 2 cloves
  • Tamarind pulp – 3 tbsp
  • Water – 4 cups
  • Jaggery – 1″ piece (optional)
  • Salt – as per taste
  • Black pepper powder – pinch
  • onions, chopped -2 tbsp
  • Oil – 1 tbsp
  • Mustard seeds – 1/2 tbsp
  • cumin seeds – 1/2 tbsp
  • Red chilli – 1
  • curry leaves – 1 spring
  • Hing – pinch
  • Turmeric powder – pinch
  • Coriander leaves, garnishing – few

Method :

  • Take a vessel, heat the oil.
  • Once oil becomes hot, add mustard seeds…once they start spluttering add cumin seeds, curry leaves, red chili flake and hing.
  • Add 1 tbsp garlic cloves and ginger paste let it fry for min.
  • Add onions, let onions turn into little brownish colour.
  • Now add water and and tamarind pulp. let it boil for 5 min’s.
  • Again add 1 tbsp ginger, salt, pepper powder and jaggery again boil for 5 more min’s.
  • Turn off the stove.
  • Remove into a serving bowl.
  • Garnish with coriander leaves.

Note:

  • Jaggery is optional. Today I avoided jaggery beacause, we don’t like sweetness in rasam.
  • I skiped it today…..because there are no coriander leaves remaining in my house.

 

Beetroot curry

Today I am sharing a simple curry recipe with beetroot. I never thought to make the beetroot curry before……and never ever heard of anybody making beetroot curry before…6 months ago. Now I started making recipes with beetroot leaves as well….
Later I will post the beetroot leaves curry….but now I am posting this simple and tasty beetroot curry with very less ingredients. It goes well with rice,roti.

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Ingredients :

  1. Beetroots – 3
  2. Onion – 1/2 small size
  3. Oil – 1 Tbsp
  4. Mustard seeds – 1/2 Tbsp
  5. Cumin seeds – 1/2 tbsp
  6. Red chilli flake – 1
  7. Curry leaves – 1 Spring
  8. Urad dal – 1/2 Tbsp
  9. Hing – Pinch
  10. Turmeric powder – Pinch
  11. Salt – as per taste
  12. red chilli powder – 1 tbsp

Method :

  • First wash Beetroot, peel the skin and chop into fine pieces.
  • Heat a pan, add oil, mustard seeds, cumin seeds, curry leaves, red chilli flake, hing, urad dal. Let them fry for 1 min.
  • Add chopped onions and saute until golden brown in colour.
  • Add turmeric powder and chopped beetroot pieces and cover it with lid for 10 Min’s.
  • Stir in between.
  • Once beetroot pieces becomes soft, add salt and red chilli powder and mix well.
  • Again close it with lid for 2 Min’s. and switch off the stove.
  • Take into a serving bowl.

Beetroot curry is ready.

Squash Tomato Chutney

Usually I use to prepare this with Beerakaya / Ridge Gourd. After moving to CA it became very difficult me to find fresh Ridge Gourd. So, I thought of making this chutney using  green mexican squash. It came very nice and tasty…..same like Ridge gourd.

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Ingredients:

  1. Green squash – 1
  2. Tomato – 1
  3. Sesame seeds – 2 Tbsp
  4. Green Chilli – 3 or 4
  5. Red chilli – 1
  6. Tamarind pulp – 1/2 tbsp
  7. Turmeric – pinch
  8. Salt – to taste
  9. Oil – 2 tsp

For Seasoning :

  1. Mustard seeds – 1/2 tsp
  2. Cumin seeds – 1/2  tsp
  3. Urad  dal – 1/2 tsp
  4. Red chilli flake – 1
  5. Garlic – 1
  6. Curry leaves – few
  7. Hing – pinch

Method :

  • Take wash the squash and out the skin of the squash.
    Take one medium size tomato wash it.
    Next chop the squash and tomato into small pieces and keep aside.
    Now Take a pan add 1/5 tbsp tbsp oil in it.
    Add sesame seeds, red chilli, green chillies and roast until they turns little brown in colour.
    Take into a plate, let it cool down for 5 min’s.

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  • Next in same pan, add 1/4 tbsp and roast the squash and tomato pieces separately, until they becomes soft or 1/2 cooked.

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  • Keep them aside, to let them cool down.
  • Now in a grinder, add the roasted sesame seeds,red chilli, green chillies along with them add salt, turmeric powder, tamarind pulp and grind them.
  • Once they become powder, add the cooked squash and tomatoes and grind them.
  • If required add little water.
  • take into a bowl.

For Tempering :

  • Take a pan, add 1 tbsp oil.
  • Add urad dal, cumin seeds, mustard seeds, curry leaves, red chilli flake, hing and smashed garlic.
  • Let them turn little brown colour.
  • Add this Seasoning to the grinded paste.

Tasty squash tomato chutney is ready to eat….

Note :

  • In this we are using tomato, so u can avoid tamarind pulp. Tamarind Its optional.
  • Just don’t use too much water to grind.
  • prepare this  chutney slightly thicker, so avoid over grinding it. It leaves water and will turn out watery.
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