Gooseberry rasam
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This recipe provides instructions for making gooseberry or nellikkai rasam, an Indian soup. It calls for gooseberries, tomatoes, garlic, curry leaves, coriander, mustard seeds, cumin seeds, fenugreek seeds, turmeric powder, asafetida, boiled lentils, black pepper, salt, and cooking oil. To make it, the chef sautés various spices in hot oil, then adds tomatoes and gooseberries. Next, tomato water and water are added and brought to a boil. Finally, asafetida, grated gooseberry, and coriander are added before serving hot.
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3) The fried fritters are served hot as a tea time snack and can be flavored optionally with cumin or green cardamom.
Keezanalli thogayal
Phyllanthus niruri is a tropical plant found in coastal areas known by various common names across languages. It has been used in Ayurvedic medicine to treat issues of the stomach, genitourinary system, liver, kidney, and spleen. The plant is known by many names in different languages and cultures, including "keezha nelli" in Tamil and "nela nelli" in Kannada.
A recipe is provided for Keezhanalli Thogayal, a South Indian preparation using keezha nelli leaves that are washed, drained, and tempered in oil along with mustard seeds, urad dal, asafetida, curry leaves, coconut
Channa masala
This recipe provides instructions for making Channa Masala, a popular Indian dish of chickpeas in a spicy tomato-based gravy. It includes soaking and cooking garbanzo beans or kabuli channa, then sautéing onions, ginger-garlic paste and various spices like cinnamon, cumin, chili powder and coriander in oil. Tomatoes are added and simmered to make the masala gravy, which is then mixed with the cooked chickpeas. The finished dish is garnished with cilantro and served with Indian flatbreads or rice.
Vemicelli sago payasam
This recipe is for Vermicelli Sago Payasam, a traditional Indian dessert. It contains vermicelli, tapioca pearls, milk, coconut milk, sugar, cashews, raisins, coconut bits, and cardamom powder. The tapioca is boiled separately then added to simmering vermicelli and milk along with coconut milk and sugar. Cashews, raisins and coconut are fried and mixed in at the end along with cardamom for flavor.
Kathirikkai murungakkai sambar
This recipe is for Kathirikkai Murungakkai Sambar, an Indian lentil soup or stew. It contains toor dal, tamarind, onions, tomatoes, eggplant, drumsticks, chili powder, coriander powder, turmeric, and various spices. The dal and vegetables are boiled together in a sauce made from tamarind juice, tomatoes, and spices. Tips include adjusting the sourness with more tomatoes or tamarind, adding water to control consistency, and omitting onions for a variation. The taste depends on adjusting the proportions of spices used.
Ada prathaman
Ada pradhaman is a traditional Kerala dessert made during the Onam festival. It is prepared with rice flakes called ada, jaggery, coconut milk, and ingredients like cashews, raisins, and cardamom. To make it, rice ada and sago pearls are soaked and boiled, while jaggery is dissolved in water. Coconut milk is boiled with the jaggery until thickened. The rice ada and sago are then added and simmered along with fried cashews, raisins, and coconut pieces. Once cooled, the pradhaman thickens further into a sweet treat.
Pineapple kesari
This recipe calls for pineapples, semolina, sugar, ghee, water, pineapple juice, cashews, and raisins to make Pineapple Kesari. The semolina is dry roasted and cashews are fried until golden brown. Pineapple is chopped after removing the skin and core. Water, pineapple juice, sugar and ghee are brought to a boil before adding the semolina and cooking until the liquid evaporates. Chopped pineapple, cashews and raisins are then added and mixed in before cooling to thicken.
More from Chef Kumar (20)
Gooseberry rasam
- 1. Chef Ashokkumar Gooseberry or Nellikkai Rasam Ingredients 2 nosGooseberry (Amla. Nellikai) 1 nos Tomato 3 clove Garlic ( crushed or chopped ) 1 sprig of Curry leaves 10 gms Chopped fresh Corianderleaves 5 gms Mustard seeds 3 gms Cumin Seeds 3 gms fenugreek seeds A Pinch of Turmeric powder Apinch of Asafetida 15 gms boiled lentils 3 gms Black Pepper Crushed Salt to taste 10 ml Cooking Oil Water as needed Procedure Wash and Cut tomato . Heat oil in a pan, add mustard seeds & let it splutter. Add garlic, cumin seeds , fenugreek seeds,turmeric powder,goose berry & curry leaves sauté.
- 2. Chef Ashokkumar Add tomato water, mixwell & let it boil. Finish it with asafetida , grated gooseberry and chopped coriander leaves Serve hot