Ruchii

Curd rice or mosaranna  is my entry for AFAM – Grapes.  We  eat curd rice  at end of our meal. When one -pot rice is made like pulav or bese-bele bath, raitha  or curd rice is made. Most often pomogranate is used, I made with red grapes of this Event.

Sending this to Swapna of Swad  for AFAM-Grapes.

For the recipe.

1 cup cooked rice

1 cup of plain curds/yogurt

1/2 cup of grapes (red or green grapes and pomogranate is also used)

For Seasoning

Urad dal, channa dal, mustard seeds, cumin seeds – 1 tsp each

Curry leaves – 2 tsp

Grated coconut- 1tbsp (optional)

1. Cool the rice to room temperature.
2. Do the seasoning, adding the ingredints to hot oil and swith off and add to rice .
3. Add curds,grapes and salt to taste.
4. Mix well and serve.

Enjoy !

I have previously bloged about saasivekaayi( saasive- mustard & kaayi- coconut, both grind together with some spices), where I used chayote squash. For this months Think spice event I was planning to make the same with different veggie and I ran out of mustard. So when we went to Las vegas did lots of Indian grocery shopping and got mustard seeds. So here is the recipe for it.

My entry for Sunitha’s Think Spice- Mustard.

Ingredints:

• Zucchini, tomato and onion- 1 each cut into bite size peices( any kind of squash, okra and pumpink will be good for this recipe).

For Grinding :

• Coconut- 3 tbsp
• Mustard seeds- 1 tsp
• Cumin seeds – 1tsp
• Dried red chillies- 2 for medium heat
• Turmeric- 1 tsp
• Jaggery and tamarind- 1tsp each ( this is optional, I have added a little)

For seasoning:

• Oil- 1tbsp
• Mustard seeds – 1tsp.

1. Keep the pan on medium heat , add oil and mustrad seeds when they begin to crackel add all the veggies saute untill soft.
2. Grind all the ingredints mentioned to smooth paste.
3. Add the ground paste to the soften veggies add enough water, salt to taste and simmer it down for 10- 15 mins.
4. It will be ready by this time.
5. We had it with Akki rotti, followed the recipe from Latha’s Yum blog.

Enjoy !

Hello all,

 I am back from our trip to vegas and Grand canyon. It was very nice trip, my little one enjoyed it very much. We had a chanced to go to west side of the grand canyon where there is the new ‘sky-walk bride’. It was so exciting to walk on that and same time scary to look down.  Well, had a nice break and back to blogging again.

For our everyday lunch, I usually make rice dishes, most of the days it rice and sambar/saaru, with  veggies playa. Some day is one-pot rice dishes. But Rice and rasam is our favorite meal all the time. I make this atleast one a week. Would like to send this to Asha’s RCI- Kanataka.

In Kannada rasam is also know as Thili saaru. Thili meaning like water. This rasam is made with just tomatos no dal is added and freshly roasted cumin-black pepper powder give nice taste and aroma to it. This is how my mom makes and most home in Mysore region make it the same way just with tomatoes. 

Ingredients

• Tomatoes- 2 big ones
• Spices- rasam powder- 1 tbsp, cumin-black pepper powder 2 tsp, turmeric- 1/2 tsp.
• Others-  Jaggery 2 tbsp and tamarind juice (this is optional)

For seasoning:

• Oil- 1tsp
• Mustard seeds, red chilli ,few curry leaves and hing a small pinch.

Garnish

• Corriender/cilantro leaves
• 1Tbsp of coconut.( I was out of it so havent’t added)

Here is the recipe for Rasam

1. Pressure cook the tomatoes, remove the skin,mash and extract the juice of it by squeesing the tomatoes and discard the tough pulp. (Make sure tomatoes are cool enough to handle)
2. Dry roast 1 tsp of each cumin and black pepper for few minutes and crush it. (Freshely made tastes good).
3. Combine all the ingredints and bring it to high boil add jaggery and tamarind extract and salt to taste. Let it all cook together for 10-12 mins.
4. Then switch off and do the seasoning with oil, mustard seeds, hing, curry leaves and one red chilli.
5. Lastely garnish with cilantro leaves.

Enjoy with plain white rice of tastes good with puliyogare and with cumin and black pepper added to the rasam, pour hot rasam to a small steel-coffee cup and just take sip after sip after sip, this is the way I enjoy rasam.

I’ll be putting all the recipes of tiffin/breakfast items which I have blogged so far together in one post.        

Will be on vacation,going to Vegas(my husband has a confernce there) and Grand canyon for a week, and later will continue my RCI with lunch items.                    

  Mysore Masale Dose.

Ragi rotti and Ennegayi

Rave Idly-Kadalebele Chutney

Previously Blogged

Set dosa and Sagu

Bele Idly / Toordal Idly

Have a Nice weekend everyone. Happy Ganesha Chaturthi and Happy blogging. See you all after 15th.

Please check this link for the recipe of Mysore Masale Dose.