Pineapple Rasam

This rasam, I learned from my MIL yesterday! Its really delicious. Lets see the receipe. The main ingredients are as follows...

Ingredients:-

1. Pineapple pieces - 1 medium sized cup
2. Toor Dhall - 1/4 cup (medium sized cup)
3. Tamarind paste - 1/2 tbsp
4. Green chillies - 3 (or acc to taste)
5. Turmeric powder - 1/2 tsp
6. Rasam Powder- 1/2 tsp (can also be avoided)
7. Salt to taste

For seasoning:-

1. Ghee - 1 tsp
2. Mustard Seeds - 1/2 tsp
3. Fenugreek seeds - 1/2 tsp
4. Asafoetida powder - a pinch
5. Coriander leaves - 2 tbsp

First pressure cook the toor dhall adding turmeric to it. Keep it aside. Take few pieces of pineapple and keep it aside. Grind the remaining pineapple and take out the juice from it. Keep it aside. Take a pan, put the remaining pineapple pieces, add tamarind paste, cup of water, turmeric powder, salt, green chillies, rasam powder (Optional) to it and let it cook for 5 mts. Now add the pineapple juice to it and let it again boil for another 4 mts. Now add the Toor dal with a cup of water. When the rasam starts emitting a wonderful aroma, turn off the stove. Take a small pan, pre heat the ghee, add mustard seeds, when it splutters add fenugreen seeds, asafoetida powder to it and fry it till golden brown. Pour it on top of the rasam. Garnish it with Coriander leaves.

Spinach Kootu

This is something which I learnt from my MIL. We can make this kootu with or without dhal. In case of immediate requirement, can make this kootu without dhal. This receipe I am writing here is without dhal. The main ingredients are as follow...

Ingredients:-

1. Spinach - 1 box (frozen)
2. Onion - 1/2 finely chopped
3. Fresh coconut - 1 tbsp
4. Cumin seeds - 1/2 tsp
5. Green chillies - 3 (acc to taste
6. Turmeric powder - 1/2 tsp
7. Salt to taste

For Seasoning:-

1. Oil - 1 tsp
2. Mustard Seeds- 1/2 tsp
3. Urid dhal - 1/2 tsp
4. Asafoetida powder - a pinch
5. Curry leaves - few

First thaw the frozen spinach and cook it for 5 to 6 mts. in microwave. Take it out and keep it aside. Now take coconut+greenchillies+cumin seeds+onion and grind it into a fine paste. Take a wide pan, pre heat oil, add mustard, allow it to splutter, now add urid dhall, asafoetida powder and curry leaves and fry it to golden brown. Now add the cooked spinach to it. Add a cup of water, turmeric powder, salt and coconut paste to it **. Let it cook for another 5 mts. Now spinach kootu is ready to serve. We can use this kootu with rice, chapathi, poori.

** - If you have plans to add dhall, we can add it in this stage. Toor dal(1/2cup) + Moong dal (2 tbsp) cooked will work.

Chow Chow Kootu (Bangalore kathirikkai)

Chayote Squash ( Bangalore Kathirikkai) - the fruit and the seed are rich in amino acid and Vitamin C. This kootu is a wonderful side dish for Thogayal Rice. The main ingredients are as follows...

Ingredients:-

1. Chow Chow - 1 cup (cut it into a small cubes)
2. Peas - 3 tbsp
3. Moong Dhal - 1/2 cup
4. Turmeric powder - 1/2 tsp
5. Salt to taste
   
6. Coriander seeds - 1 tsp
7. Channa dal - 1/2 tsp
8. Urid dhal - 1/4 tsp
9. Black Pepper - 1 tsp
   
10. Cumin Seeds - 1/2
    
11. Fresh Coconut - 1 tbsp
12. Asafoetida powder - a pinch

For Seasoning:-

1. Oil - 2 tsp
2. Mustard Seeds - 1/2 tsp
3. Urid dhal - 1/2 tsp
4. Red chillies - 1
5. Asafoetida powder - a pinch

First pressure cook the Moong dhal upto 2 whistles adding turmeric powder to it. Keep it aside. You can also add the vegetables to the dhal and cook it along with the dhal. Take a small pan, pour a drop of oil in it and add coriander seeds+channa dal+urid dhal+black pepper+cumin seeds+Asafoetida powder+Coconut and fry these to golden brown. Let it cool and grind it. Keep it aside.

After opening the pressure cooker, take a wide pan, pre heat the remaining oil, add mustard seeds, when it splutters, add urid dhal, red chillies and asafoetida powder and fry it till golden brown. Now pour the vegetable and dhall mixture in it and also add the coconut mixture to it. Add salt and let it cook for 5 mts. When everything is mixed, turn off the stove and garnish it with coriander leaves. Now kootu is ready to serve.