Bele Saaru

Bele Saaru is one of the varieties of Saaru/Rasam that is enjoyed with hot rice in South Indian homes. A spicy tangy blend of lentils and spices.

Ingredients: 1/2 cup tur dal 1/2 tsp. turmeric powder 1/2 tsp. oil 1-2 tomatoes,  1-2 tsp. tamarind juice 1 tsp. jaggery 2-3. Saarina Pudi/Rasam pwd Few curry leaves few chopped coriander leaves Salt For Seasoning: 2 tsp. ghee 1/2 tsp. mustard seeds 1 red chillies Hing-pinch Method: Pressure Cook tur dal in a cooker with water, turmeric ,tomatoes and little oil. Add water and mash the tomatoes and dal well,add rasam powder,jaggery ,tamarind juice ,salt and boil it for 10-15mins.  Remove from the heat.Heat the ghee in a pan,  add mustard and hing ,curry leaves ,once done add it to the saaru.Add coriander leaves stir and cover.Serve hot with white rice.

Aloo Matar

Aloo Matar is on the favorite accompaniment for Indian Breads. 

Potatoes and Peas is just loved by all.

Combining these two vegetables we can make a tasty gravy.

Here is one more variety of this awesome combination. Check it out!

Aloo Matar

Ingredients  

• 2-3 Potatoes chopped,
• green peas 1 cup, boiled in salt
• Grated fresh coconut 1/2 Cup
• Green chilies-1-2
• Cashew nuts few
• Oil 1 1/2 Tbs
• Cumin /Jeera seeds 3/4 Tsp
• Onions chopped 2 
• Ginger Garlic paste 3/4 Tsp
• Tomato puree 3 Tbs
• Coriander powder 1 1/4 Tsp
• Red chilli powder 3/4 Tsp
• Turmeric powder 1/2 Tsp
• Salt to taste  
• Tomatoes chopped 2 
• Curry leaves few
• Fresh coriander leaves chopped 
• Garam masala powder 1/2 tbs

   

Method

Grind coconut,chilies and cashew nuts with  water to a fine paste.Heat oil in a kadai. Add cumin seeds saute over medium heat.Add onions and saute till light brown. Next add ginger- garlic paste and cook for another two minutes. Add chopped aloos and fry till it turns golden brown.

Add coriander powder, red chilli powder, turmeric powder, salt and tomatoes and cook till the oil separates .Simmer,next add coconut-cashew nut paste and curry leaves and saute for one minute. Add two cups of water and bring to a boil, stirring continuously.Stir in the green peas and serve hot, garnished with  corrinder leaves.

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Sevai Upma / Vermicelli Upma

Capsicum Sevai Upma / Vermicelli Upma is enjoyable filling breakfast recipe mainly made in South Indian families. Try it out and enjoy the taste.

Capsicum Sevai Upma

Ingredients:

· 2 cups vermicelli

· 1 cup simla mirch chopped

· 1 onion chopped 

· 6-7 green chillies chopped

· few curry leaves

· 1 tbsp oil

· ½ tsp mustard seeds
.1/2 tsp Jeera

· 1 tsp urad dal

· 1 tsp channa dal

· Salt for taste
. few peanuts fried

· Water

· 3 tbsp grated coconut

· Few coriander leaves

. hing-pinch
.Turmeric-pinch

Method:

• Add 1 tsp oil to a broad pan, when oil is hot, add vermicelli and roast till vermicelli turns golden brown.
• Keep the vermicelli aside.
• Next in a pan, add oil. When oil is hot, add mustard seeds, followed by urad dal, channa dal ,and jeera.Meanwhile boil water.
• Add chopped green chillies, hing ,curry leaves and sauté .
• Now, add onion,capsicum fry again till onion turns golden brown.
• Add salt,  and reduce the flame. Add the vermicelli and add boiled water.
• Cook till the water is absorbed.
• Garnish it with fried peanuts,coriander leaves and coconut and serve hot.

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Coriander Chutney

Coconut Coriander Chutney is a blend of fresh coconut with Coriander leaves and chilies , a typical South Indian Chutney recipe which can be enjoyed with Chapati/Poori,Dosa and Idli.

Coriander Chutney

Ingredients 

• 1 cup fresh/frozen coconut
• 6-8 green chillies
• Coriander leaves-1 bunch
• Tamrind paste 1/4 tsp
• Salt

Seasoning

• Mustard-1 tsp
• Chana dal-1/2 tsp
• Urad Dal-1/2 tsp
• Hing-Pinch
• Menthya-few seeds
• Curry leaves-few

Method: Grind all with minimum amount of water needed.

Season with mustard seeds,chanadal ,urad dal,Hing,menthya (fenugreek seeds),curry leaves.

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“There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will.” ― Robert Frost