Thakkali Sadam ( Simple Tomato Rice)

For the whole of last week we had restaurant food, so we were craving for homemade food, what is more comforting in a lunch box than tomato rice?
There are numerous ways of preparing tomato rice, this recipe is pretty much very simple to make. I was never a huge fan of tomato rice, until I tasted this. This is a recipe I learnt from one of my SIL's. This is also my DH's favorite way of preparing thakkali sadam.
Ingredients:
1 No Ripe tomato
1 No cardamom
1/2 inch pice Cinamon
1 Tsp Fennel seeds
1 Tsp Ginger/Garlic paste
1 medium sized Onion(chopped)
1 1/2 Tsp Red Chilly powder
1 sprig Curry leaves
1 Tbsp Ghee
1 Pinch Turmeric powder
11/2 Cup Basmathi rice
Salt to Taste.
Method:
Wash the rice in 2-3 changes of water and set aside.
Grind cinamon,tomato, ginger/garlic paste together and set aside.
Heat the ghee in the pressure cooker, add the cardamom, fennel, curry leaves ,onions and saute.
When the onions are browned add the washed rice,red chilly powder,turmeric powder,salt,and the ground tomato paste.(The paste should be roughly about 1 cup. )
Add water to the rice in a 1:2 ratio. (Consider the tomato puree as one cup of water. so for 11/2 cups of rice 1 cup of puree + 2 cups of plain water should be enough to cook the rice to a correct consistency.)
Close the lid of the cooker and keep in high for two whistles and turn to low for one more whisltle.and turn off.
When the pessure is released remove the lid and mix the rice and serve hot.
It is great with onion raitha and potato chips.

Black Bean Soup

Of late we have been having more soup than usual.My Dh was trying out all the canned soups,one spoon full was all I could take of it, soI decided to make an Indianised version of the black bean soup.Needless to say that the soup was awesome and a huge hit with my hubby.
Ingredients:
1 No Onion ( chopped)
5 Cloves garlic (chopped)
2 Nos Green chillies (slit and cut into half)
1 Medium sized Carrot (cubed)
2 Tsp Cumin powder
1 Tbsp Red chilly Powder
1 Can Black beans(drained & washed)
2 Nos Ripe Tomato
2 Tbsp olive oil
Salt to taste.
Coriander leaves for garnishing.
Method:
Heat oil in a pan, and add the onion and saute.
Chopp the tomato and grind it to a puree and set aside.
When the onion browns add the carrot,green chilly,garlic and saute for a minute.
Add the tomato puree, black beans,red chilly powder and cumin powder.
Add water as required.
Cover and cook for 5-7 minute or till the carrot and beans are tender.
When the bean is tender mash it a little with the back of a spoon.
serve hot.
Garnish with coriander leaves.

Sauteed Vegetables

There are some days when you do not want some thing heavy, but would like some thing familiar,
During such a days I make this dish. It is very quick to make too.(thanks to food processors)
Ingredients:
1 Cup -Cabbage ( sliced thin)
1 Medium - Carrot ( grated)
1/4 Cup - Peas
1/4 Cup - Corn
1 No - Onion (sliced)
1 Tsp - Oil
4 nos - Green chilly (sliced)
salt to taste.
Method:
Heat oil in a kadai,add all the ingredients and saute.
Cover and cook for a minute or two.
Serve hot.

Methi Malai Matar

Ingredients:
1/2 Cup - Peas
1 Cup - Fresh methi leaves
1/2 Cup -Heavy cream
1 Tsp - Ginger/Garlic Paste
1 Pinch - Turmeric powder
1/2 Tsp - Garam masala
1/2 Tsp - Cumin seeds
3 Nos - Green chillies
4-5 Nos - Peppercorns
7-10 Nos - Cashew nuts
1 No - Cloves
1 Tbsp - Oil
Salt to taste.
Method:
Grind Cashews,green chilly,peppercorn,cloves and ginger garlic paste together and set aside.
Heat oil in a kadai and add the cumin seeds.
When the cumin seeds pop add peas and methi leaves and saute.(wash the methi leaves thoroughly)
Now add the ground paste, turmeric powder, garam masala and salt.
Let it cook for five minutes and add the cream.
Cook for another 2-3 minutes.
Serve hot with Roti or any flat breads.

Spicy Vegetable Fried Rice

Fried rice is one of my favorite dishes.Any time I have a bunch of vegetables, I just have to make it.
Fried rice is also very versatile as it can be made with many combination of vegetables.It is just lovely to taste the texture variation in thin strips of vegetables along with rice.
Ingredients:
2 Cups - Rice -cooked (I usually go with the long grain rice)
1 Large - Carrot (julienne or grated)
1/4 Cup - Cabbage (sliced thin)
1/2 No - Capsicum (sliced thin)
1/4 Cup - Green beans (julienne)
1/4 Cup - Peas
1/4 Cup - Corn
1 Medium - Onion (sliced thin)
1 Tsp - Ginger & garlic (chopped fine)
1 Tbsp - Chili Oil
2 Tbsp - Soy sauce
21/2 Tbsp - Tomato sauce
4 Tbsp - Red chilly sauce
3 Tbsp - Oil
Salt to taste.
Method:
Cook the rice and spread it on a greased plate in a thin layer and let it cool.
Heat the oil in a kadai and add onion, ginger, garlic and saute.
When the onion turns brown add all the vegetables and continue sauteing.
Now add the chili oil, tomato sauce,soy sauce,red chilly sauce, salt and stir.
Add the cooled rice and mix thoroughly at low heat.
Serve immediately.

Venthaya keerai kootu (Methi leaves kootu)

I just love any kind of greens, though it was not the same always. When I was growing up my grandpa insisted on cooking greens every day, so naturally when ever there was no greens I was just so happy.But after I left home for hostels I really started to miss the greens.Now when ever I visit the grocery shop I do not leave without greens.
I like preparing kootu with Venthaya keerai because the light bitterness of this greens gives flavor to the bland mung dal.


Ingredients:
1 Bunch - Methi leaves
1/2 cup - Split mung dal
5 Pods - Garlic
2 Nos - Red chilly (broken into half)
1 Tsp - Cumin Seeds
1 Tsp - Cumin powder
1 Sprig - Curry leaves
1 Tbsp - Oil
1 Pinch - Turmeric powder
5 Nos - Shallots(Peeled & sliced)
Salt to taste.
Method:
Soak the mung dal in water for half an hour.
Remove the methi leaves from the stem and wash thoroughly.
Heat oil in a kadai and add cumin seeds.
When the cumin seeds pop, add red chilly, curry leaves,shallots and saute.
Now add the garlic, drained mung dal, methi leaves,turmeric powder,cumin powder,and salt.
add water as required.
Cover and cook till the dal is well done.
Serve as an accompaniment to any curry or just enjoy with plain white rice.

Mangai Thogayal (Green Mango Thogayal)

Ingredients:
1 No - Medium seized raw green mango (grated)
1/4 cup - Coconut (grated)
6 Nos - Green chilly
11/2 inch - piece of ginger
5 no - shallots (peeled and halved)
1 Tbsp - Oil
1Tsp - Mustard seeds
1 Tsp - Urad dal
1 sprig - Curry leaves
Salt to taste.
Method:
grind mango, coconut, green chilly,salt,and ginger to a paste.
Pulse the shallots for a minute.
Make a thadka by heating the oil and adding mustard seeds, urad dal and curry leaves.
When the mustard seeds pop, pour it over the ground paste.
Enjoy with white rice and ghee.