Thursday, March 11, 2010

Tomato Saar

One of my favorite curry.  Tomato Saar - Tomato curry / soup
6 med. size tomatoes - whole boiled in water for 7-8 min.
100 ml coconut milk (depends on taste )
1tsp chili powder
1tsp (cumin + coriander powder)
1tsp ginger garlic paste
1 tsp turmeric powder
1tsp mustard seeds
1 tsp cumin seeds
pinch of asofoetida
6-7 curry leaves
fresh coriander for garnishing
1tbsp oil
pinch of sugar
salt to taste
1) Grind the tomatoes.
2) In the pot add oil ginger garlic paste, cumin- coriander powder, turmeric, chili powder, asofoetida and fry for few seconds.
3) Add the tomato puree with salt and sugar. Boil for 2min.
4) In another small pot heat oil add cumin seeds, mustard seeds, curry leaves and few chopped garlic cloves and asofoetida. Fry for few seconds and add to the boiling tomato curry.
5) Serve with rice or can have in Winter as soup.

Green vegei - Stir fry

This is an Konkani (Coastal recipe from Konkan) stir fry. Learned from my mother.
1 bunch of Leafy vegei - cleaned and chopped.
1 med. size onion - chopped
1 green chili- chopped
1 tsp cumin
2 tbsp fresh grated coconut / frozen
1 tbsp oil
salt to taste
1) Heat oil in a pan and add onion, chili and cumin. Fry for 2-3 min.
2) Add chopped leafy vegetable. Fry for 2-3 min on high flame.
3) Add salt and grated coconut. and Serve with Chapati or with 'peaj'(Konkani Style rice soup)

Black Gram Curry - Ghuta - Satari style

This was taught to me by my Father. One interesting thing is , for this curry you have to give tarka in a stone bowl called thikri.  
1/2 cup whole black urad- roasted and roughly grinded
2 tbsp chana dal
1/2 tsp turmeric powder
6-7 garlic cloves
1 tbsp cumin seeds
2 green chili's
pinch of asofoetida
salt to taste
1) Cook grinded Urad and Chana dal , turmeric, salt, chili together for 2 whistles in pressure cooker.
2) After cooking put it in a pot and let it boil, can put water to bring the desired consistency.
3) heat thikri / small pan on high flame, and then turn off the flame. add oil, crushed garlic, cumin and pinch of asofoetida. Fry.Than add to boiling cooked dal and cover with lid. Let it boil for 2-3 min.
Serve with rice.
(if using thikri, you have to put tarka to dal with thikri in dal as well. And then close lid and turnoff the gas, let the dal boil in the heat of thikri. Remove thikri before serving the dal)