Rasam

 

#rasam #homemade #mtr #ricecombo #hot #spicy 

Ingredients: 5-6 medium size tomatoes, 1 tbsp oil, 1 tsp ginger paste, 2 tsp garlic paste, 20 -25 curry leaves, 2 tsp black pepper powder, 1/2 tbsp MTR Rasam masala, 1 tsp garam masala, 2 tsp turmeric powder, 1 tsp red chilli powder, an inch sized piece of tamarind, salt to taste, 1 tsp asafoetida, 2 tsp mustard seeds, 1-2 dry red chilli

Preparation Time: 20 min, Serves 4 persons

Recipe:

1. Cut the tomatoes in big pieces. In a pressure cooker, add half tbsp oil and heat. To this, add the ginger- garlic paste, dry red chilli, tomatoes and the piece of tamarind. Add water so much to submerge the ingredients in the cooker (roughly 3-4 cups). Pressure cook the same for 2-3 whistles.

2. After the pressure cooker cools down, sieve through the contents in another deep vessel. Press the contents tightly and preferably rub off with a spoon or hand such that only the skin of tomato and tamarind remains at the top. Collect the thick contents at the bottom side of the sieve and add it to the deep vessel. 

3. In another small pan, heat remaining half tbsp of oil. To this, add the mustard seeds followed by asafoetida. Immediately add the curry leaves to this. Now, ensure the gas flame is low and quickly add the spices to this while stirring slightly with your free hand. You need to be quick so as to ensure that the spices do not get burnt. If you are an amateur, it is suggested to turn off the gas after adding the curry leaves. After this, add a spoonful of the sieved through extract and bring it to boil. Add this to the whole extract of tomato. Add salt to taste.

4. Boil the mixture for 2-3 minutes to allow the flavors of spices to mix well. Serve it hot with rice, garnished with freshly chopped coriander!

Stuffed tomatoes

 

#stuffed #tomatoes #potato #variety #curry #vegetables 

Ingredients: 12- 14 small sized tomatoes (not cherry tomatoes), 4 medium sized potatoes, 2 onions roughly chopped, 4-5 garlic cloves, 3 tsp kasuri methi, 3/4 cup cream, 2 tsp garam masala, 1 tsp turmeric powder, 2 tsp red chilli powder, 1 tsp asafoetida, 1 tsp mustard seeds, 1 tsp cumin seeds, 2 tbsp oil, salt to taste, 2-3 tsp freshly ground black pepper, cheese for garnishing

Preparation Time: 25 min

Recipe:  

1. Keep the potatoes for boiling in pressure cooker with 3-4 whistles.

2. In the meantime, heat a pan and add a few drops of oil to it. To it add the onions, garlic cloves, ginger and cumin seeds. Saute on low flame for 2-3 minutes till onion gets pink.

3. Take the tomatoes and scoop out the inner part from the top neatly. Retain this part for making puree. It is recommended to use a pointed knife. 

4. Now, add the sauteed veggies and spices to a mixer pot along with the inner part of the tomatoes. Grind it to fine puree. 

5. Check on the potatoes once. If through, peel them off and mash them. Add salt to taste and the black pepper. Mix well. Now fill this mixture into the tomatoes tightly. This is little tricky. The tomatoes are delicate to handle so carefully stuff the mashed potatoes there.

6. In a shallow pan, add about 1 tbsp oil and heat it at medium flame. After a minute, add the stuffed tomatoes to this and sprinkle a pinch of salt. Cover with lid. Keep turning the tomatoes after every minute or two until the skin is wrinkled throughout. Plate them with grated cheese covering them at the top.

7. Side by side, in another pan, heat a tbsp of oil. To this, add asafoetida and mustard seeds. Upon the cracking sound, add the puree to this and stir well until the oil oozes out. Keep the flame low. 

8. In the meantime, beat the cream and add it to the sauteed puree. Mix well and keep stirring until the oil oozes again. To this add garam masala,  turmeric powder, red chilli powder and kasuri methi. Mix well. Allow cooking at low flame until the oil oozes out. Add salt to taste. Check the consistency of the gravy. If it is too thick, then add milk 

(if you want a creamier taste) or water half cup a time and keep stirring well. Ensure that the gravy is consistent yet thick. Do not add much of any of the liquids. Boil it well so that the flavors mix well.

9. While serving, add half a tbsp hot gravy in the serving dish and place two stuffed tomatoes over it!