Poondu Rasam | Garlic Rasam Recipe

Rasam is prepared mainly using tamarind juice or tomato juice as a base ingredient and cooked with added spices as seasonings. You can prepare rasam in so many different kinds of preparations. Each variations of rasam has unique/distinct in taste comparing to one another due to its deviation in seasoning ingredients. Here is one such simple method of preparing Garlic Rasam/ Poondu Rasam recipe without rasam powder and dal/lentils. As I promised to myself that, I will try to learn as many versions of Rasam as possible. :)

Rasam severed as side dish to steam rice and popular in southern part of India. It is very quick to prepare and also you can serve as spicy Indian soup.

Ingredients:

Imli Juice/Extract Tamarind pulp – 1 cup

To Grind

Garlic – 5 to 6 flakes

Jeera/Cumin Seeds – 2 tsp

Pepper Corns – 1 tsp

Green Chili – 1 no.

To Temper

Oil – 1 tbsp

Mustard Seeds – ½ tsp

Red Chili – 2 no.

Tomato – 1 no.

Hing/ Asafoetida – ¼ tsp

Turmeric Powder – ¼ tsp

Curry Leaves – Few

Crushed Garlic – 3 to 4 flakes

Salt to taste

Method:

In a small mixer jar add garlic, jeera, pepper corns and green chili and blend it as coarse paste and keep it aside

In  a mortar and pestle roughly crush the garlic pearls and keep it aside

In a microwave safe bowl add lemon size tamarind and 1 cup of water and cook for 1 minute. Allow them to cool for 2 to 3 minutes. Grind it in a mixer jar. This process is very easy to extract the pulp from tamarind. 

In a pan, add 1 cup of tamarind pulp and 2 cups of water. Add the ground mixture and mix well and cook them for 2 to 3 mins.

Heat a pan with 1 tbsp of oil, add the mustard seeds and allow them to crackle add red chili, chopped tomato, curry leaves, turmeric powder, Hing and salt and sauté them for 2 mins. Or till tomato turns into mushy

Add the above seasoning and cook them for 4 to 5 minutes

When it starts bubbly/frothy add fresh coriander leaves and turn off the flame.

 Serving: Serve hot with rice and curry!. You can also serve like a spicy soup. 

  

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Restaurant Syle Paneer Tikka Masala Recipe

Paneer Tikka Masala recipe is one of the most famous Indian cuisines. Despite the fact that there are many Indian best curry recipes, no one can knock this magnificent dish. The paneer/cottage cheese is marinated in curd spice Masala and then it gets shallow fried or grilled after that it will be cooked with spicy gravy gives amazing taste to this dish. Follow our step by step photo recipe to make this wonderful delicious vegetarian dish.

For Tikka Preparation Ingredients:

Paneer / Cottage Cheese – 200 grms (7 oz)

Capsicum – 1 no. (Medium Size)

Onion – 1 no. (Medium Size)

Tomato – 1 no.

Thick Curd – 1 tbsp

Red Chilli Powder – 1 tsp

Turmeric Powder – ¼ tsp

Garam Masala – 2 tsp

Chaat Masala – 1 tsp

Kasuri Methi /Dry fenugreek leaves – ½ tsp

Lemon Juice  - 1 tsp

Salt to taste   

For Tikka Gravy Ingredients:

Black Cardamom – 2 to 3 nos.

Cloves – 3 to 4 nos.

Cinnamon Stick – ¼  inch

Green Chili – 2 no.

Crushed Tomato  – 1 cup

Onion – ¾ cup

Ginger paste – 2 tsp

Garlic Paste – 2 tsp

Garam Masala – 2 tsp

Red Chili Powder – 1 tsp

Turmeric Powder – ¼ tsp

Coriander Powder – 1 tsp

All Purpose Flour – 1tbsp

Oil/Butter – 2 tbsp

Water – 1 cup

Fresh Coriander leaves /Cilantro – 1 tbsp

Direction:

How to make Paneer Tikka?

Cut the paneer, capsicum, onion and tomato into cube size pieces as per picture

In a bowl add thick curd, red chili powder, turmeric powder, garam Masala, cumin and coriander powder, kasuri methi, chaat Masala, lemon juice and salt and mix it nicely (as I will be using ginger and garlic pastes in gravy, so I am skipping in this step) 

Add the chopped vegetables and paneer cubes in above prepared marinade and mix it nicely and make sure each pieces coats evenly with curd Masala mixture and allow them to rest for 1 hour. If you want more flavors, then marinade them for 4 to 5 hours cover with lid and keep this in fridge.





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Heat oil in non-stick tawa or griddle, once the oil is hot enough shallow fry the paneer and vegetables in batch wise and turn them over until all sides are gets little burnt effect and transfer them to plate and keep aside

How to make Paneer Tikka Masala ?

Heat a butter/oil in a pan in medium flame. Add black cardamom, cinnamon, cloves, green chili and sauté for a minute. Add chopped onion, garlic and ginger paste and sauté until it onion turns to light golden color

Add all dry Masala powder i.e. red chilli powder, turmeric powder, garam Masala powder, cumin and coriander powder, salt and sauté them nicely till all raw Masala smell disappear

Add crushed tomato puree and kasuri methi, 1 cup of water, table spoon of all purpose flour mix it nicely and cook them till mixture starts to boil. Adding flour gives nice silk texture and makes curry nice thick in consistency. 

Add prepared paneer tikka and gently mix it with gravy and cook for 2 to 3 mins. Turn off the gas and then transfer the curry to serving bowl and garnish with coriander leaves.

Serving: This curry goes very well with Chapati/ roti /Naan or any Indian bread.

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Pumpkin Curry in 5 Minutes - Rajasthani Style

As I got the big pumpkin from the grocery store, I am trying new recipes out of it. Here is one more interesting Pumpkin curry in Rajasthani Style. This curry is prepared with tomato and curd which are added to the seasoning spices to make irresistible taste. As I noticed, pumpkin is beautifully gel with any combination of gravy of Indian style cooking. It tastes best with steam rice and even with roti/chapati. Learn more how to make this super easy delicious curry dish by following step by step recipe.

Check out some other recipes which i tried:

Pumpkin kootu / Pumpkin Curry

Pumpkin Spicy Curry

Poosanikai/ Kaddu/ Pumpkin Masala Sabzi 

Pumpkin Soup Recipe

Pumpkin Masala Sabzi

Pumpkin Beans/Mixed Pulses Sabzi

Ingredients:

Pumpkin – 2 cups (Chopped)

Potato – 1 cup (Chopped)

Tomato – 2 nos. (Chopped)

Curd – ¼ cup                                            

Cloves – 4 nos

Cardamom – 3 nos.

Nigella Seeds/ Kalonji – 1 tsp

Turmeric Powder – ¼ tsp

Chili Powder – 1 tsp

Hing/Asafoetida – ¼ tsp

Coriander Seeds Powder – ½ tsp

Cumin Seed Powder – ½ tsp

Garam Masala Powder – 1 tsp

Salt to taste

Oil for seasoning

Pumpkin Curry- Rajasthani Style

Method:

Step 01) As raw pumpkin skin is very hard to cut with knife, it is better to cook this vegetable in microwave for about 5 minutes. Let it cool and it becomes very easy to remove the outer skin, and then chop them into smaller pieces.

 

Step 02) Boil the potato pieces in microwave for about 8 mins.

Step 03) Blend the cardamom and cloves into powder

Step 04) Heat a pan with 1 tbsp of oil add the nigella seeds/kalonji and add the blended cardamom and cloves powder and saute them for a minutes

 

Step 05) Add tomato and fry for 1 minutes and then add curd, turmeric powder, chili powder, cumin seed powder, coriander powder, salt, hing/asofoetida and mix well and cook till tomato turns into mushy 

  

Step 06) Add the cooked pumpkin and potato and half cup of cooked pumpkin water and add garam Masala mix well to the gravy & cook for a minute and switch off the gas

 

Step 07) Garnish with coriander leaves and serve with steam rice.

Pumpkin Curry - Rajasthani Style

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Kerala Style Vegetable Stew

Vegetable Stew, an authentic dish from Kerala cuisine is a yummy curry prepared with extract of coconut milk. All the vegetables are cooked in coconut milk with the spices like black pepper, cinnamon, cloves and cardamom. This curry is completely different in taste than the regular coconut gravy curry.  The subtle flavor of curry tastes when served with south indian style breakfast dishes like Idiyappam and Appam. Experience this special, diverse, easy, awesome, delicious dish by following easy step by step recipe.

Ingredients:

Vegetables:
Carrot – 1 Cup
Green Peas – ½ Cup
Potato – ½ Cup
Fresh Beans – ¼ cup




~For Saute Ingredients
Chopped Onion  - ½ Cup
Slit Green Chilies – 3 to 4 nos.
Garlic and Ginger Paste – 1tsp each
Curry Leaves – Few



Extract Coconut Milk
Thin Coconut Milk – 1 .5 cup
Thick Coconut Milk – ½ cup
Cashew Paste Gravy - 1/4 cup (Optional)




Spices
Cloves – 4 to 5 nos
Black Pepper Fresh Crushed – 2 tsp
Cardamom – 2 to 3 Nos.
Cinnamon – ½ tsp 
Salt  to taste
Oil for frying

Method:

Step 01) Heat a pan in range add 2 tbsp of coconut oil and fry the crushed spices for a minute

Step 02) Add chopped onion, slit green chilies,  few curry leaves , ginger and garlic paste and saute till onion turns to pink

 

Step 03) Add the vegetables, salt and thin coconut extract milk and cook till vegetables are tender

Step 04) Lastly add the thick coconut extract milk for more thick creamy texture add cashew paste and cook them for 3 to 4 mins.

 

Serving: Serve with south Indian style Idiyappam, Appam. This time i served with Idiyappam. 

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Pav Bhaji Masala Recipe

My hubby is not much fan of Pav Bhaji. In India, you can easily find it in restaurants, i was fulfilling my taste buds. After moving to aboard, I completely forgot this wonderful recipe of Pav Bhaji, a famous street food of Mumbai, India. Recently one of my neighboring friend had made at her home and she gave me to taste. It kick started my carving and provoke me to cook for myself. Yesterday I got all my ingredients and made this wonderful dish. And to my surprise, even my hubby enjoyed a lot and he even commented that it tastes better than hotels :) that’s a green single for me to try again.  Here is the recipe and enjoy this yummy dish where ever you are :)

It delights to see butter melts in bhaji/curry and bhaji melts in our mouth!

Ingredients:
Vegetables:
Carrot – 1/2 Cup (diced)
Cauliflower – 2 cups (florets)
Potato – 1 cup (diced)
Fresh Beans – 1 cup (chopped)
Onion – 1 cup (diced)
Capsicum – 1/2 cup (diced)
Green Peas – ½ cup
Tomato – 2 cups (diced)
Jeera / Cumin Seeds – 1 tsp
Ginger & Garlic Paste – 2 tsp
Pav Bhaji Masala – 1 tbsp (Blend of Indian ground spices) Available in Indian store
Turmeric – 1/4 tsp
Red Chilli Powder – 1 tsp
Butter – 4 tbsp
Salt to Taste

Method:

Step 01) Wash and chop all the above mentioned vegetables and cook them in pressure cooker for 2 whistles. Drain the water and preserve some water for later use

 

Step 02) Heat the pan with 2 tsp of butter in medium flame and add the cumin seeds and fry for 1 min. and then onion and saute them for 2 mins. Then add ginger garlic paste and fry till onion turns to pink and then add dices capsicum

 

Step 03) Then add green peas followed by tomatoes and fry them nicely and mushy till oil separates

 

Step 04) Add all the spices (turmeric, red chili powder, pav bhaji masala and salt) and mix nicely with fried vegetables and cook till raw smell of masala(ground spices powder) disappears and then add 1 cup of cooked water from the vegetables and bring them to boil

   

Step 05) Add the cooked vegetables and smash them nicely with the potato smasher tool. Turn the heat into low flame and cook for 3 to 4 mins . till everything marinates with thick gravy format. 

 

Heating the Pav/Bread:

1. Heat a tawa with 1 tsp of butter. Slice the pav/bread horizontally place the pav and roast the bread till the pieces are light browned.

Serving:

Serve the bhaji/curry on plate and garnish with chopped onion, fresh coriander leaves and small piece of butter on top (butter gives awesome taste while serving) and  serve hot roasted pav/ bread with small lemon widgets. Squeeze the lemon juice according to your taste buds to the curry and enjoy the heaven in your own dining table.

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