Tomato bhaath (ramsundar)
Tomato rice
When I was young tomato’s were never my favourite.
I used to throw a strop whenever I saw some tomatoes on rasam( now I know where Sammy’s aversion comes from), that is till I had my mom’s Tomato rice! It was an eye opener and have not looked back since.
This is my attempt at trying to re create the unique explosion of flavours with each bite.
- Soak basmati rice for half an hour
- In pressure pan / cooker roast in butter with a splash of olive oil bay leaf, cinnamon, cloves star anise, fennel seed, and cardamom. Add in a spoonful of ginger garlic paste and cook together
- Toss in finely sliced onion and sauté with a touch of salt and sugar.
- Throw in any veggies, I used Edamame and sliced runner beans
- Add in chopped peeled tomatoes and let it sweat for a while.
- Add the soaked rice equal or a equal and a half of water ( depends on how wet your tomato gravy is). Set it in the lowest flame. Cover with the weight on and take off heat after 4 whistles
- I served it hot with cabbage poriyal and caramelised onion Raitha.
Made some Mangalore buns for breakfast today. Didn’t last till I could make the chutney to go with it. 😜
Mangalore buns
3ripe bananas mashed
Add 3 cups of plain flour,
1/4 cup of yogurt
3tbsp of sugar
1tsp soda bi carbonate
2 tsp jeera
Salt to taste.
Mix all together and knead to make a soft dough. Then let it rest for 4-6 hours or overnight
Make small puri discs and fry.
Chettinad Quorn kofta kuruma
Kofta!!
Fresh Garam Masala paste- cloves, cinnamon star anis, cardamom, pepper. Red chillies aniseed toasted in coconut oil and ground to a paste.
Finely chopped onion green chilli, ginger & garlic sautéed with Quorn mince and the above masala paste cooled and made into balls and then baked( can deep/ shallow fry if you are up to it)
Gravy
Masala-
Aniseed, poppy seeds, cashew, green chilli ginger garlic coconut sautéed And ground to a fine paste
Tomato onion sautéed with a touch of milk required water once cooked the masala paste is added and cooked further more
Turn off heat and gently place the mince balls in gravey and let it soak and then serve with a topping of fresh coriander and mint
Am a curry
Just came across this on Facebook and it jogged my childhood memories of summer…my mum used to make this so often and so delicious.
Ambya(mango) Sasam(Konkani Recipe)
Ingredients
1raw mango
1almost ripe mango
2 teaspoon Mustard seeds
4 tables spoon jaggery
1 tsp salt
6 dryred chilies preferably bedgi
3/4 cup freshly grated coconut
1 pinch aesafetida
1 tsp oil
Tsp is teaspoon
Instructions
- Peel and cut mangoes into small pieces and keep aside. (The traditional sasam is also
made with small sucking mangoes. You can use 5-6 of these peeled mangoes for the recipe instead.) - In a mixer add 3/4 cups of grated coconut, dry red chilies and 4 tablespoons of jiggery and blend into a paste.
- Dry roast 1 tablespoon of the mustard seeds for around 3 minutes and crush into coarse powder. Make sure the powder is not too fine or the whole curry will turn bitter.
4.In a pot heat oil and add asafetida and the remaining 1 teaspoon of mustard seeds. Let the seeds crackle. - Add the cut mango, the ground coconut paste, crushed mustard seeds and salt.
- Cover and let the curry cook till the mangoes are soft and juicy.
7.Serve hot or cold as u like it.
Ever since I had seen this recipe by Prakalpa , I was edging to make this
Mango Rasam
I added slightly more jaggery for my tastebuds
Here is the recipe
Raw mango ( cut into pieces, remove the seed). Cook till soft and grind with green chilies ( number based of the heat you can take). Add the pulp to 2 cups of water. Add a tsp of grated jaggery and salt as per taste . Add tadka : 2 tsp coconut oil or ghee, 1 tsp mustard, 1/2 jeera, 1/4 tsp fenugreek, 1/2 tsp urad dal. When dal is browned, add 1-2 red chillies, 1/2 tsp hing and a spring of curry leaves. Add also 1/2 tsp of turmeric for color. Add this tadka to the raw mango liquid and your rasam is ready.
To my Kids with Love 