Tag: Lunch

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Lunch

Garlic and Pepper Rasam

Garlic and Pepper Rasam

I am a fan of watery yet flavourful rasams, typically prepared at temple. We prepare tomato rasam frequently at home. But when I want to have something different or there is a gloomy weather or I want to fix digestion, I instantly think of this rasam. Its a easy and quick recipe.

The ingredients required are-

  1. Pepper – 1/2 tsp
  2. Cumin (jeera) – 1/2 tsp
  3. Garlic – 8-10 pods
  4. Red chilly- 3
  5. Turmeric – 1/4tsp
  6. Hing – a pinch
  7. Oil – 2tsp
  8. Mustard- 1/2tsp
  9. Curry leaves – 1 strand
  10. Tamarind- small lemon sized
  11. Tomato- 1
  12. Salt to taste
  13. Jaggery – 2tsp
  14. Coriander leaves

Method of preparation-

  • Soak the tamarind in a small bowl of hot water.
  • Finely chop the tomato into pieces
  • Take a pan and dry roast the pepper, cumin, red chilly and garlic pods
  • Once cooled grind them to a coarse powder
  • Take a pan, add 2tsp oil, mustard and curry leaves
  • Once mustard is spluttered add the turmeric and hing.
  • Now add the ground mixture and mix well.
  • Add the tamarind extract and tomato and mix well till it starts boiling and tomato turns mushy.
  • Now add required amount of water as per the consistency required. 2-3 glass water should be fine.
  • Now add salt to taste and jaggery and cook well.
  • Finally add coriander leaves.
Categories
Lunch Side Dish

Gulla bajji

Gulla Bajji / Brinjal Gojju

There are a number of ways in which we cook food – boiling, steaming, frying etc. In this recipe we directly fry the brinjal on gas. If we have wood fire the taste will be still enhanced. This is a simple yet lip smacking recipe if you like fire roasted veggies.

Ingredients
1. big brinjal
2. Tamarind – lemon sized
3. Grated coconut – about 5tsp
4. Green Chilly -4-5
5. Salt
6. Coconut oil – 2tsp

  •  Take one big brinjal and roast it directly on flame. Keep turning it so that it is cooked evenly from all the sides.
  •  Cool it and remove outer skin which will be charred.
  •  Now have a look at inner content for any spoilt spots or worms. Once done mash it well with hands.
  •  Now take a small lemon sized tamarind and prepare its extract by adding water.
  •  To mashed brinjal add about 5tsp grated coconut, 4-5 crushed green chilly (depending on spice level). If you have birds eye chilly use them.
  •  Add salt to taste, tamarind extract and mixed everything well with hands.
  •  Finally add 2tsp of Coconut oil and mix.

This goes well with pej/ಗಂಜಿ or dali toy.