AV's - VEG. KITCHEN | FOOD & TRAVEL STORIES

RASAM  (also known as "Saaru" in Kannada, "Chaaru" in Telugu is a South Indian soup and has a distinct taste due to its own additional seasoning ingredients and is usually fluid in consistency.   This dish traditionally prepared using Tamarind juice as a base with the addition of tomatoes, pepper, cumin, chilli and other seasonings and spices.   Rasam is consumed with rice and in a traditional South Indian meal , it is preceded by a Sambar rice and is followed by Curd rice.  Mango Rasam  ( ಮಾವಿನಕಾಯಿ ಸಾರು ) Ingredients & Method 3 mangoes, salt & jaggary powder to taste, green chilli to taste, 1-2 tbsp. rasam powder, 1 tbsp. each - cumin & coriander powder, 1/4 tsp. hing powder, 1/2 tsp. each pepper & red chilli powders, 1/2 tsp. mustard seeds, 2 tbsp. ghee, handful of chopped coriander & curry leaves. Pressure cook cut mangoes until tender.  when cool, squeeze mango juice from cooked mangoes.  In a pan, heat ghee, season mustard seeds, slowly add

MEXICAN cuisine is as complex as any of the great cuisines in the world such as those of China, France, Italy and Turkey.  In addition to staples such as corn and chilli peppers, native ingredients include tomatoes, avocados, cocoa and vanilla and squashes.   Ingredients 4 whole tomatoes 1 large onion small garlic pod 300 gms (jar) spicy bean salsa (Old El Paso brand) 2 cup vegetable stock red hot chillies to taste salt to taste Few tea spoons of olive oil 1.5 cups cooked rice 1.5 tsps. cumin powder 2 tsp. lemon juice few tsps. of chopped coriander leaves for garnishing Method Blend tomatoes, onion, garlic, cumin powder, lemon juice, red hot chillies - to smooth paste Heat oil in a pan, boil this grinded mixture along with spicy bean salsa until the texture is thick and creamy (approximate 20-30 mins) cook rice in vegetable stock until tender - allow it to cool (make sure each grain is separate and not sticking) Add blended and boiled mixtur

DAL BHAT - SERVED WITH CHAPATI, CAPSICUM CURRY, PLAIN RICE, TOMATO RICE, GRATED CUCUMBER RAITA ONION & TOMATO - CHOP INTO BITE SIZE PIECES PRESSURE COOK MOONG & TOOR DAL BY ADDING 1/2 TSP. EACH TURMETIC  POWDER & CUMIN SEEDS BLEND THESE SPICE INGREDIENTS INTO  POWDER FORM - 1/2 TSP. EACH - CINNAMON, CARDAMOM, CLOVE, PEPPER, RED CHILLI, CUMIN HEAT 1 TBSP. GHEE IN A PAN, SEASON WITH MUSTARD & CUMIN SEEDS FEW CORIANDER LEAVES ADD CHOPPED ONIONS AND FRY UNTIL GOLDEN BROWN ADD CHOPPED TOMATOES & FRY FOR FEW MINUTES ADD 1TBSP. GINGER PASTE ADD GRINDED SPICE MIX (MASALA POWDER) ADD SALT TO TASTE ADD PRESSURE COOKED DAL ADD CHOPPED CORIANDER LEAVES.  SIMMER FOR FEW MINUTES & SERVE HOT WITH PLAIN RICE & ROTI / CHAPATI  

 INGREDIENTS & METHOD 1 large bottle gourd, 1/2 tsp. turmeric powder, 1 cup grated coconut, 1/2 tsp. cumin seeds, 3-4 green chilli, salt to taste, 1/4 cup coconut oil, few curry leaves, pinch of hing powder, 1/4 tsp. mustard seeds.   1 large bottle gourd - cut into cubes,  pressure cook until tender by adding 1/2 tsp. turmeric powder 1/2 cup grated coconut grinded with 1/2 tsp. cumin seeds, 3-4 green chilli into coarse texture. Grinded mix added to pressure cooked bottle gourd. SEASONING - heat 1/4 cup coconut oil, add mustard seeds, hing, curry leaves.  When seeds pops up, remove from heat & add this seasoning to KOOTU CURRY &  simmer for few minutes.  Remove from heat & serve hot. KERALA STYLE KOOTU CURRY IS READY TO SERVE WITH PLAIN BOILED RICE.

  INGREDIENTS & METHOD FOR SAMBAR POWDER -  50gms. dry red chilli, 100 gms. coriander seeds, 50 gms. each - cumin, pepper & methi seeds. [ these raw items are grinded into smooth powder ]. OTHER ITEMS NEEDED - 1/2 Cup each - toor & moong dal, 1/4 tsp. turmeric powder. [ these items pressure cooked for 5-6 whistles ]. ADDITIONAL ITEMS NEEDED - 1/4 cup tamarind juice, salt to taste, 1/4 cup jaggary powder, 3 tbsp. ghee, 2tbsp. oil, 1/2 tsp. mustard seeds & hing powder, few strands of curry & corainder leaves, 3 large onions & 3 large tomatoes. [ for making sambar - any vegetables of your choice can be used.  In this recipe, I have used just onions & tomatoes ]. Pressure cook dals for 5-6 whistles & keep it aside. In a large pan, heat 1 tbsp. of oil + 1 tbsp. ghee.  add hing powder, mustard seeds & curry leaves (wait till mustard seeds pops up), add 1/4 tsp. turmeric powder & chopped tomato cubes - fry until raw smell disappears (approximately abo