Tomato Rasam- Easy version

This is simple version of making Tomato Rasam. This is mainly very useful for bachelors. This preparation hardly takes 10mts of time. The taste is similor to the traditional tomato rasam.

All you need: A vessel, spatula and canned Tomato soup (medium)

Serves- 4

Preparation time: 10mts.

Ingredients:

Canned tomato soup- 1 (medium)

Garlic- 2 pods

Salt- to taste

Chilli powder- 1/2 tsp

Green chillies- 3 no

Curry leaves- few

Cilantro- 2 tbsp

Mustard seeds and jeeera- 1 tsp each

Turmeric- pinch

Sugar- 1tsp

Water- 2cups

Ginger- inch slice (optional)

Oil- 1tsp

Method:

1. In a vessel or pan heat oil, add mustard seeds when they crackle add jeera, turmeric and fry a minute.

2. Add curry leaves, ginger and garlice paste, green chillies and fry for 1mt.

3. Now add canned tomato soup to the pan (The tomato soup is really thick so you need to add water.), add 2 cups of water (the consistency of the rasam is as your wish).

4. Add salt, sugar, chilli powder, mix well and let the rasam boil for 3 to 4 mts.

5. Once the rasam comes to boiling point, turn off the stove, check the salt and garnish with cilantro.

Serve hot with white rice. It can be preserved for 2 to 3 days in freezer.

Note:

It really taste very good like traditional tomato rasam. You can also use canned tomato soup to many dishes like tomato curry, Aloo tomato gravy or chole or any recipe which needs tomatoes.

Hope you will try it and let me know your opinion on this.

Meet you soon with a easy and quick recipe. Bye.

Urad Dal Vada (Minapa Garelu)

Urad daal vada or Minapa garelu is perfect for snacks and breakfast. We just need to soak the daal abt 1 to 2hrs. Then grind and prepare vadas. It can be served with Allam chutney or ground chutney.

All you need: Frying pan, spatula.

Serves: 4

Preparation time: 15mts.

Ingredients:

Urad daal- 2 cups

Onion- 1 medium

Green chillies- 2 no

Ginger- inch slice

Cilantro- 2tbsp

Salt- to taste

Oil- for frying

Curry leaves- few

Preparations:

1. Wash the urad daal and soak abt 1 to 2 hrs. Then drain all the water and grind as fine paste(batter) by adding very less water. Basically the batter should be very thick.

Note: Prepare the vadas immediately after grinding. Otherwise the batter becomes loose(thin) and can't prepare vadas. Also need to add salt just before preparing them. One more thing this batter does not need any fermentation.

Method:

1. Wash and chop the green chillies, onion, cilantro, curry leaves and ginger very finely and keep aside.

2. In a bowl, take the ground daal batter, add salt and chopped ingredients and mix well. Check the salt.

3. Meanwhile in a pan heat oil for frying, when oil is hot, take some batter and drop in hot oil and fry on both sides till golden brown colour.

4. Once they are done, put them on tissue paper or news paper so that the excess oil is absorbed.

5. Like wise prepare all the vadas and serve hot with any chutney.

Note:

1. You can also serve as it is since we have added chillies and onions.

2. Grind the batter just before when you prepare the vadas.

Hope all of you enjoyed watching this recipe. Thanks.

Egg Tricks

I am going to list out simple tricks to follow when you boil the Eggs.

1. After boiling the eggs, its little hard to peal them without breaking or damaging the egg. To avoid that, just add 1tsp of salt while boiling the eggs. Then its easy to peal them. Especially this trick is very helpful when you boil lot of eggs.

2. Sometimes we buy eggs in bulk and keep them for too long at home and later we get a doubt whether to use them or not. Take 1 glass of water, drop a egg in it. If the egg immediately settles down, then its a fresh egg. It means you can use it. And if the egg started floating in water, then its an old egg which you should not use it further. So throw it.

3. If you want to boil a bit broken egg (which has little cracks), then add 1tsp of venegar and 1 tsp of salt to the boiling water, so that the egg will have its own shape and won't leak into water. This is useful trick. Also you can make Amlet instead of boiling a broken egg. That's upto you.

Hope these tips are useful for you. Thanks.

Egg Biryani

This is a simple version of Egg Biryani.

All you need: A heavy bottomed non stick pan or vessel, spatula, cooker.

Serves- 2

Preparation time: 20mts

Ingredients:

Eggs- 3 to 5 medium

Rice- 2 cups

Onion- 1 medium

Green chillies- 3 no

Cilantro- 3tbsp

Corn- 1/2 cup

Cloves- 4 no

Cardomom- 4 no

Food colour- 1/8 tsp

Ginger and garlic paste- 1tsp

Chilli powder- 1tsp

Salt- to taste

Daniya powder- 1/2 tsp

Garama masala powder- 1/2 tsp

Birani mix- 2tsp

Cumin powder- 1/2 tsp

Butter- 2tbsp

Jeera- 1tsp

Cashews- 2tbsp

Lemon juice- 1tsp

Preparations:

1. Wash and soak the rice abt 10mts. After that cook and cool it.

2. Boil the eggs, peal them and keep aside.

3. Chop the onion, green chillies, cilantro and keep aside.

Method:

1. Heat butter in a broad non stick pan, add jeera, cloves and cardomom and fry a minute.

2. Add ginger, garlic paste, green chillies, frozen corn, chopped onions and fry till onions becomes soft and transparent.

3. In a bowl, add daniya powder, chilli powder, garam masala powder, cumin powder and biryani mix, add 2tbsp of water, mix all the spices well and add this paste to pan, mix well. Cook for 2mts. (If we add spices directly to the pan, they get burnt very soon and starts smelling very bad, to avoid that add some water to the spices).

4. Take food colour in a bowl, add some water and mix well.

5. Make 3 to 4 slits to each egg (but do not cut the egg. We make slits so that egg will absorb the spices).

6. Now add boiled rice, eggs and food colour, salt to the pan, mix well and cook again abt 3 to 4 mts. Finally add lemon juice and mix well.

7. Check the salt. Turn off the stove and garnish with cilantro.

Note:

You can also add 1/4 cup of yogurt/curd to the biryani after adding all the spices. It gives sourness to the biryani. I haven't added in this recipe.

The Egg Biryani is ready to serve. It is an easy method. You can serve this with any raita or kumra etc. Thanks for watching this recipe. Bye.

Preparing Rice (White Rice)

From the begining I thought of posting some recipes which are helpful for bachelors or beginers. Here is the 1st recipe which is very basic and very important. Making rice is very very simple which we do daily. Initially you have to follow the measurements.

All you need : A electric rice cooker or an Indian rice cooker or broad vessel/ bowl

Serves: 2 people

Ingredients:

Rice- 3 cups

Water- 6 cups

Method:

1. Wash and rinse the rice 2 to 3 times by changing the water.

2. Drain all the water.

3. Put the rice in a electric rice cooker, add double the quantity of water that means if you take 1 cup of rice then add 2 cups of water, then close the lid and set the option as cook in electric rice cooker. Once the rice is cooked the option automatically gets changed to warm. Then you can serve the rice with any curry or sambar or whatever.

4. If you want to cook the rice in Indian rice cooker, follow the same procedure as step3, put a weight on top it means put a vissle to the cooker lid and turn on the stove, once the rice is done, switch off the stove after 3 vissles and wait till the pressure leaves. After that remove the lid and serve hot.

5. You can also cook the rice separately in a bowl or vessel by following the same process as step3 but add 1/2 cup of extra water, stir in bewteen for 2 times and then allow it to cook. If the rice seems to be done, just take 1 rice grain and press with fingers. If it is soft and mashes immediately then its done otherwise allow it to cook for some more time.

That's it. Rice is prepared. Now its ready to be served.

Have a happy meal........Bye

Besan Laddu

Besan Laddu is such a wonderful sweet which is loved by everyone. Also it takes less preparation time.

All you need: A heavy bottomed non stick pan, spatula and a mixing bowl.

Makes- 15 Laddus

Ingredients:

Besan flour- 1.5 cups

Suji or ravva- 3 to 4 tbsp

Ghee or unsalted butter- 1/2 cup

Sugar- 3/4 cup

Cardomom- 1 tsp

Sliced Almonds - 3tbsp (Optional)

Sliced pistachios- 2tbsp

Method:

1. Heat a heavy bottomed non stick pan, add melted butter or ghee, add besan flour and suji, mix well.

2. Keep stirring in between and do this for about 8 to 10mts of time.

3. Once the besan flour starts thickening and gets nice aroma, then turn off the stove and keep the pan aside for some time.

4. When the besan mix is warm enough, add the sugar, cardomom powder, sliced almonds, mix everything very well with hand. (The flour should be cooled litle bit and also should be warm enough to mix the sugar).

5. Now take 2tbsp of besan flour, make as round shaped laddu by pressing in between 2 palms. Likewise make all the laddus and keep aside.

6. Now melt 1tbsp of ghee or butter in a bowl, dip the laddu on one side in butter and then dip in the pistas. Basically the pistas should stick to the top of each laddu. Likewise decorate all the laddus with pistas.

The beautiful and tasty "Besan Laddus" are ready to eat.

Note:

1. Preserve them in air tight container. It can be preserved abt 10days of time. You can also store them in fridge. You can preserve them abt 15 days of time...

Hope you all enjoyed this recipe. Thanks.