Pineapple rasam

   With few pineapple slices, left over, I settled at this recipe , found at Chef Damodharan's cookbook.  The recipe was very simple, though I twisted the rasam masala with few curry leaves and green chillies addition.  The result was delicate, sweet and sour peppery rasam.  Kids would love it because of an different, 'sweet' quotient into them.  And, elders would welcome an new change.

So, do try and let us know.  Moving on to the recipe.

Preparation time: 20 minutes

Cooking time : 10 minutes

Serves: 4

Ingredients required

For the rasam masala

• 21/2 tsp whole cumin seeds/ jeera
• 1 tsp whole peppercorn
• 6-8 tiny garlic pods
• 3/4 tsp finely chopped green chillies
• 8-10 whole curry leaves

Others

• 1 tbspn of oil
• 3/4 tsp of mustard seeds
• Pinch of hing/asafoetida
• Pinch of haldi/turmeric powder
• 1/2 cup of finely chopped pineapple 
• 1/4 cup of finley chopped tomatos
•  1/4 cup of tuvar dal
• Salt, to taste

Method

Coarsely grind all, under rasam masala, without adding water, keep aside.  Soak tuvar dal for atleast twenty minutes and pressure cook them for two whistles with half cup of water.  Blend them , and keep aside.   

Heat oil.  Add mustard seeds and wait till they splutter.

Now, add in hing and turmeric.  Finally add corase paste of rasam masala.  Saute them for an minute.  

Add in pineapple and tomato pieces.  Saute for five to ten minutes, till they turn soft.  

Finally add in mashed tuvar dal, and add salt to taste.  

Let the rasam froth towards the edges.  Switch off the flame and serve hot.  

Enjoy with hot rice  :)

Happy cooking :)

Linking this to Srivalli's CCC Challenge

Chow chow and mutton curry

   I had just left the market with an pack of chow chow.  This green vegetable, resembled potato like in texture.  I wanted to try it differently other than usual poriyal or kootu, which is why I called my aunt.  She told me that chow chow, radhish, carrot and potato are few vegetables that can pair excellently with mutton curry.  Even those who don't like veggies and prefer mutton alone, will find this curry delecious since the chow chow absorbs the flavour of mutton and portrays as same.  You can add green chillies to the masala paste instead of chilly powder, but, since we had an toddler, I sticked with latter option.

Yes, and I made the curry along with mutton and its liver.  Mutton liver or thilli is an excellant source of iron, and moreover they dominated the entire flavour and we all nourished the same.  This curry goes great with rice/idly or dosa.  I hope you try the same and let us know.  

Kundapura kozhi chaaru

    This morning, I was going through my recipe diary.  Initially, when I started to cook, I had this habit of writing down all interesting recipes from TV program.  As week-end special, we always have chicken- so when particular page read, ' Kundapur kozhi chaaru' I got very excited!  All ingredients mentioned was handy at home, so tried these for this week's CCC Challenge.

Kundapura kozhi chaaru is an regional speciality from Karnataka, in a place called, 'Kondapur'.  This curry is more like an soup.  Yes, chaaru is an equivalent term for, 'rasam' in tamil.  This soupy broth is best when served with rice.  This recipe also, involves in an special masala, that imparts an fresh taste to this curry.  To, top this coconut oil and curry leaves added an mystique flavour that circulated the entire home.  Do try this and let us know :)

LUNCH

MAIN COURSE - RICE

•  Tomato baath
•  Bisibela baath
•  Schezwan fried rice
•  Kovaikkai podi saadham
•  Lemon rice
•  Khichdi
•  Puliogare rice
•  Pudhina saadham
•  Tomato rice
•  Egg pulao
  
  
  

·          

SIDE-DISH – DRY

•  Carrot poriyal
•  Kovaikkai fry
•  Mooli patta ki dal
•  Kandhe ki tarkari
•  Milagu cauliflower fry
•  Tawa cooked potato roast
•  Tawa arbi masala
•  Mutton sukka
•  Beans usili
•  Sura puttu
•  Apollo fish fry
•  Masala omlette
•  Mutton chops fry

SIDE DISH – CURRY/ GRAVY

•   Avial
•   Milagu karakulambu
•   Mirchi ka salan
•   Bharwan bainghan
•   Kathirikkai karakulambu
•   Vathakulambu
•   Nethili meen kozhambu
•   Nethili poondu kolambu
•   Kekadacha masala
•   Kozhi kolambu
•   Malvani fish curry
•   Chettinadu chicken curry
•   Saalna omlette
•   Muttai curry
•   Nattukodi pulusu

ACHAAR/PICKLE

•    Punjabi-styled vegetable pickle

Pudhina saadam/Mint flavoured rice

Why not give this creamy mint rice a try?? Kids will luv to have this mildly flavoured rice

Ingredients required

To make green paste

• 1 tsp roasted cumin seeds
• 2 bunch of mint leaves, cleaned and washed twice
• 1-inch piece of ginger

To temper

• 5-6 tsp of oil
• 1 tsp crushed cinnamon
• 1 tsp crushed marathi mogga
• 2-3 green chillies finely chopped
• 4-5 broken cashewnuts
• 4 tsp of finely chopped onions

Puliogare rice

Puliogare rice is my all-time-favourite.  Making this is not quite easy,  needs correct composition of spices in its masala and also the imli added should be reduced to its proper paste-like consistency.  But with practice and patience, I assure, u guys, can make excellant puliogare.

Ingredients required

• Cooked rice two cups
• Puliogare powder-1/4 cup
• Salt- 1 tsp
• 1/2 cup of tamarind extract (Made out of lemon-sized tamarind ball)
• Haldi/turmeric powder-1/2 tsp 

To temper

• 7-8 tsp oil
• 1/2 tsp rai/mustard seeds
• 1/2 tsp chana dal
• 1/2 tsp split urad dal
• 10-12 broken cashewnuts
• Few sprigs of curry leaves
• 3-4 broken dry red chillies

Method

Heat oil in kadaai, add ingredients for temper one by one.

Then, add in tamarind water.  Tune on moderate to high heat such that tamarind water evaportes and becomes thick paste-like consistency, drizzling oil at top.  This will take time for ten to fifteen minutes.

When imli reduces as shown below pic, add turmeric powder and salt.. cook for two minutes.  Switch off the flame

Add in puliogare powder and adjust salt accordingly.  Add in cooked rice.  It is to be noted that either rice or puliogare paste should be cool/room temperature.  If both rice and paste are hot, then puliogare rice will turn wet and soggy.  One gentle advice is that in such cases, bring them both straight under ceiling fan for twenty minutes and then mix them.  This can really help in creating right rice texture..

Wowieeee puliogare rice was very yummy, I myself finished it all!!!

Guys, do give a try and let me know.....

Lemon rice

Ingredients required

• 1 cup cooked rice
• 3-4 tsp lime juice
• 1/2 tsp haldi/tumeric powder
• 1 tsp salt

To temper

• 4 tsp oil
• 1 tsp rai/mustard seeds
• 1/2 tsp urad dal
• 1/2 tsp chana dal
• Few curry leaves
• 3-4 tsp cashewnuts,broken
• 3-4 green chillies, slit lengthwise
• 1/2 cup finely chopped onions

Method

Heat oil and add ingredients for temper one by one.

Add in turmeric powder and salt.  Now, SWITCH OFF THE FLAME and add lime juice.  Add in cooked rice too, mix well and serve hot

To acheive best results, add 1 tsp of sesame oil/gingelly oil/nallennai over the rice before mixing

Easy 10-Minute Neer Dosa Recipe: Karnataka’s Instant Rice Dosa

If you love South Indian breakfast dishes but hate waiting overnight for batters to ferment, Neer Dosa from Karnataka cuisine is your ultimate culinary shortcut!

Unlike your classic dosa batter which heavily relies on urad dal and requires hours of fermentation, this unique delicacy is prepared using rice alone. The soaked rice is ground straight into a thin, liquid consistency—allowing you to whip up a fresh batch instantly without any prior planning. It truly doesn't get any better than this for a quick, hassle-free morning meal!

While completely optional, blending in a splash of fresh coconut milk or a handful of grated coconut elevates the flavor profile, giving it a beautifully soft, melt-in-your-mouth texture.

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Ingredients You’ll Need

• 1/2 cup raw rice (soaked in water for at least one hour)
• 2 tsp fresh grated coconut (or coconut milk, optional but recommended)
• A pinch of salt (to taste)
• Water (as needed to create a watery consistency)
• Oil or ghee (for greasing the pan)

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Step-by-Step Method

1. Grind the Batter: Drain the soaked raw rice completely. Transfer it to a blender jar along with the 2 teaspoons of grated coconut. Blend into a perfectly smooth paste.
2. Make it "Neer": Pour the paste into a large mixing bowl. The word 'neer' literally translates to liquid or water in Tulu, so you need to add enough water to transform this into a very thin, runny, and watery batter. Stir in a pinch of salt.
3. Pour and Swirl: Heat a non-stick tawa or cast-iron skillet on medium-high until hot. Lightly grease it. Drizzle the watery batter directly onto the pre-heated tawa. Quickly twist and tilt the pan in a circular motion so the batter spreads evenly across the surface, creating a beautiful lacy pattern.
4. Fold and Serve: Let it cook through smoothly. Fold the cooked dosa elegantly into quarters (a classic triangle shape) and serve it warm alongside a generous portion of fresh coconut chutney or a spicy vegetable curry.

Enjoy your quick, delicious, and deeply satisfying homemade breakfast!

Neer Dosa proves that delicious South Indian breakfasts don't have to be complicated. With its light-as-air texture and incredibly simple zero-fermentation process, it is bound to become a staple in your weekly meal rotation. Give this quick 10-minute recipe an honest try tomorrow morning—your breakfast table will thank you!

Garlic Tomato Rice Recipe | Easy & Flavorful Indian Tomato Rice

This fabulous garlic tomato rice is simply irresistible! Fragrant garlic, juicy tomatoes and aromatic Indian spices come together with fluffy basmati rice to create a delicious and comforting meal.

Try it once, and don't be surprised if your family asks you to make it again and again! 😋

Ingredients Required

For Tempering

• 5–6 tsp oil

• ½ cup finely chopped garlic

• 2–3 whole red chillies, broken

• 1 tsp cumin seeds (jeera)

For the Rice

• ½ cup finely sliced onion

• ½ cup finely sliced tomatoes

• 1 tsp garam masala

• 1 tsp red chilli powder

• ½ tsp hing (asafoetida/perungayam)

• 1 tsp coriander powder (dhaniya powder)

• 1 tsp cumin powder (jeera powder)

• 1 tsp salt, or to taste

• 1½ cups basmati rice

• 1 cup tomato puree

• 1¼ cups water

• 4 tsp finely chopped coriander leaves

Method

1. Prepare the tempering

Heat oil in a heavy-bottomed vessel. Add the chopped garlic, broken red chillies and cumin seeds. Sauté until the garlic becomes fragrant and lightly golden.

2. Sauté the onions

Add the sliced onions and sauté until they turn golden brown.

3. Add tomatoes and spices

Add the sliced tomatoes along with garam masala, red chilli powder, hing, coriander powder, cumin powder and salt. Mix well and cook until the tomatoes soften.

4. Add tomato puree and water

Pour in the tomato puree and water. Mix well and check the salt and spice level at this stage. Adjust according to taste.

5. Add the basmati rice

Wash and soak the basmati rice for about 15 minutes. Drain and add the rice to the tomato mixture.

I prefer cooking this rice in an open vessel rather than pressure cooking it. This helps the basmati grains remain separate and gives the rice a lovely, grainy texture instead of becoming soggy.

Bring it to a boil and cook until the rice rises to the surface. Then reduce the flame, cover the vessel and simmer for another 10 minutes, or until the rice is completely cooked.

6. Garnish and serve

Gently fluff the rice and garnish with freshly chopped coriander leaves.

Serve hot and enjoy this delicious, aromatic garlic tomato rice!

Khichdi – Healthy Lunch Box Idea for Kids

Khichdi is one of the most comforting and nourishing one-pot meals for kids and elders alike. This wholesome combination of rice, dal, and vegetables was recommended by many of my friends and neighbours for my daughter Varsha ever since she turned one year old.

To make it even more nutritious, I added fresh methi leaves. Traditional khichdi is usually prepared with garam masalas and spices similar to biryani style, but this version is completely mild and non-spicy, making it perfect for kids and even elderly people.

There is nothing more comforting than a warm bowl of khichdi during rainy evenings.

Ingredients

• 1 tsp jeera or saunf
• 1 onion, chopped
• 1 tomato, chopped
• 1 tsp ginger-garlic paste
• Few mint leaves
• 1 cup mixed vegetables
  • Carrot
  • Beans
  • Cauliflower
  • Potato
  • Methi leaves
• 1/2 cup rice
• 1/4 cup dal
• 1 1/2 cups water

Mild Spice Mix

• 1/2 tsp salt
• Pinch of turmeric powder
• 1 tsp jeera powder
• 1/2 tsp dhaniya powder

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Method

Step 1 – Tempering

Heat oil in a pressure cooker or pan. Add jeera seeds and allow them to crackle.

Step 2 – Sauté

Add mint leaves, chopped onion, ginger-garlic paste, and tomato. Sauté until soft.

Step 3 – Add Vegetables

Add all the chopped vegetables along with the mild spice mix. Cook for a few minutes.

Step 4 – Rice & Dal

Add water and the soaked rice-dal mixture.

Mix everything well.

Step 5 – Pressure Cook

Pressure cook for 3 whistles until soft and mushy.

Serve warm with curd, ghee, or papad.

Tips

• For babies and toddlers, mash the khichdi slightly before serving.
• Spice lovers can add green chilli or garam masala for a spicy version.
• Adding ghee enhances both flavour and nutrition.