Radish Tomato Curry

Mooli Tamatar/Mulangi Tamata kura/Thakali Mulangi Kuttu

Its being a challenging task to keep up with my weekly recipe posts with a new born at home. It just looks that I and hubby are on the go all the time. Living in the east coast where we experience the 4 seasons very distinctively..after an ever light winter in the history of Toronto, finally we can say "Spring has Sprung" and so to make life more busy, its time for a spring cleaning..packing up winter clothes, unfolding spring and summer ware. Finally I was able to type a recipe and make this post out.

Radish is one of my favorite root vegetables growing up. They are grown in many varieties and colors. Wiki says radishes, like other members of the cruciferous family (cabbage, broccoli, Brussels sprouts), contain cancer-protective properties. They also help to maintain a healthy gallbladder and liver, and improve digestion. Radish greens are excellent source of vitamin C, calcium, and protein. Radishes are rich in ascorbic acid, folic acid, and potassium. They are a good source of vitamin B6, riboflavin, magnesium and copper. Also not mounting on calories, these can be diet friendly.

Fresh radish roots contain a larger amount of vitamin C than cooked radish roots. Due to its pungent flavour, I always prefered cooked radish, either add them in sambar(a sputh Indian lentil stew) or in my house mostly it is prepared in this method . Back home we get radish along with its green leafy stems(Daikon variety, white in color). I was not so fond of its stems so used to remove them from my plate and eat the root and leaves. Most of all I used like the flavour of this dish whenever my granny prepared it.
Ingredients:
Radish - 1 lb;
Oil - 1 tbsp
Mustard - 1/4 tsp
Onion - 1 small
Green Chillies - 3 slit
Curry leaves - 1 rem
Home made Chilly powder - 1 tsp
Tomatoes - 3-4 or Tomato Puree/Crushed Tomato - 1 cup or Tomato Paste 3-4 Tbsp
Salt - to taste
Coriander leaves - a small bunch

Procedure:
Gently scrape the skin on the radish and cut it into 1/2 inch cubes.
Add oil in a heated Kadai/Skillet, allow mustard to splutter and then add cut onions, green chillies, curry leaves and saute till onions turn slightly brown.
Add radish, chilly powder, salt, and mix well to give an even coat of all ingredients.
Sprinkle some water and cover with lid to cook the radish in the steam for about 15- 20 minutes. Keep mixing periodically and sprinkle more water if required.
Once the radish is almost cooked add the tomato puree, mix well.
Cook for another 5-7 minutes or till radish absorbs the tomato flavour.
Add finely chopped coriander leaves just before removing from heat.
Serve this with rice,

Onion Tomato Egg Masala Curry

As I was blogging eggs for my last two posts, I decided to break some more eggs for the next few posts in my space. This egg curry preparation is inspired by my dear Mother. I remembering me, my Father, and my relatives always loved this dish whenever my mother served.

Preparation is quiet simple. All the time you need, is to chop onions and once the eggs are hard boiled you are ready to roll.

Though this can be enjoyed with Dosa, Chapati, Parota to take the real benefit of the masala, mix it with plain cooked Ponni/Sona Masoori raw rice and then finish it off with sambar.

Ingredients:
5 Large Eggs boiled
2 Tbsp Oil
1/2 tsp Mustard seeds
3 Big size Onions finely chopped
4 Green Chillies
2 large Tomatoes or 1 cup Tomato Puree or 2 Tbsp Tomato Paste
1 tsp Ginger Garlic Paste
8 -10 Curry leaves
1 tsp Red chilly powder
1/2 tsp each of Coriander and Cumin powders (if Desired)
Salt to taste
Finely chopped Coriander leaves to garnish

Method:
Heat a skillet medium high heat and add oil.
After the oil is hot allow mustard to splutter.
Now add the chopped onions, curry leaves and green chillies.
Saute' till the onions are cooked and change their color.
Noe add the ginger garlic paste and saute for a 1 minute or till raw smell changes to curried aroma.
Add the tomatoes(canned/ fresh/puree/paste)
And allow to cook til the raw tomato smell is gone.
Now add the chilly powder and the optional powders along with salt and mix thoroughly to coat the onion and tomato masala with the spice powders.
Add 1/4 cup of little water and cook for another 5 minutes or till all the water is absorbed by the masala.
Now add the boiled slit eggs to masala and the coriander leaves and mix well for the eggs to be coated with the roasted masala.
You can cut the eggs into half one the dish is fully done and spread the masala evenly on the halves.

I forget to mention this Egg masala goes very well with lemon rice or Tamarind rice too. I think that is the best combo.

Cauliflower Masala / Gobi Masala

This a simple veggie dish, which goes well with rice with sambar or rasam or even with roti or dosa.

As I mentioned earlier in my blog, I cauliflower is one of my favorite veggies. It is one must vegetable in my fridge all the time. Hubby is not so fond of though. But he doesn't mind it, as long as it is accompanied with some other main course dish. As u can see in the picture below.


Ingredients:
Cauliflower medium size - 1 (broken into small florets)
Tomatoes - 3-4 or Tomato Puree - 1 cup

Tempering:
Oil - 1 tbsp
Mustard - 1/4 tsp
Channa Dhal - 2 Tbsp
Onion - 1 small
Green Chillies - 2 slit
Curry leaves - 8 leaves
Chilly powder - 1 tsp
Vegetable Masala Powder or Chat Masala Powder - 1 tsp
Salt - to taste
Coriander leaves - a small bunch

Procedure :
Heat oil in a Kadai/Pan,
Allow mustard to splutter.
Add channa dhall, and stir till color changes.
Add cut onions, green chillies, curry leaves and saute til onions turn slightly brown.
Add the Cauliflower florets, red chilly powder, salt, and mix well to give an even coat of all ingredients.
Now add the tomato puree or the crushed tomatoes, mix well.
Add the Vegetable or chat masala and mix it evenly.
Add some water if needed and cook the florets for about 15- 20 minutes, mixing occasionally.
Add the finely chopped coriander leaves just before removing from heat.

Tomato Rice/Thakali Sadam/Tamata Annam

For South Indians rice is a must. Rice being one of the best crops in S.I. and the harvest of which is also celebrated as a festival(Pongal), there are no less varieties of Rice in South India. And with so many types of rice we got to have that many recipes to try it. You visit any vegetarian restaurant in Tamil Nadu in the lunch time they have a series of seasoned Rice varieties..Thakali Sadam(Tamato Rice), Thenga Sadam(Coconut Rice), Sambar Sadam(Lentil gravy Rice), Thayir Sadam(Yogurt Rice), Lemon Rice and the list goes on. 'Sadam' basically means cooked rice in Tamil.

I cook a few versions of Tomato Rice...Here is one of them. Probably the easiest of all.

Ingredients :
4 Cups Cooked Rice ( Preferably Ponni or Sona Masoori Raw rice)
1 Cup Tomato Puree

for Tempering:
2 tsp Sesame oil
1/2 tsp Mustard seeds
1 tsp Channa dhall
5 Red chillies broken into pieces
10- 12 Curry leaves;
1 Medium Onion cut into thin stripes
1/2 tsp each of the CCC powder(Chilly, Cumin, Coriander)
Salt to taste
A few Coriander leaves finely chopped

Optional:
1/2 tsp Ginger Garlic Paste
A pinch of Hing/Asfoetide

Procedure:
Heat up oil in a Kadai(Wok), allow mustard to splutter.
Add Channa Dhall, fry a little to change the color.
Add red chillies and after they fry add curry leaves and onions and fry them till onion changes color.
If desired add ginger garlic paste and hing at this point and fry.
Now add tomato puree and cook well.
Add the CCC powders and cook for another min.
Now add the rice and salt and mix well for about 1-2min, so that every morsel is evenly coated with the seasoning.
Add coriander leaves and remove form heat.

Serve hot with potato chips, or any dry veggie curry or if are a non-veg with a thick chicken gravy.(Chettinad style- Recipe in the next post)

This is my contribution to the event Mixed Rice Varieties created and hosted by Simple Indian Food - An Easy Cooking Blog.

Bitter Gourd Tomato Curry,Pavakkai Tamata Kuttu,Tamatar Karela,Kakarakai Tamata

This dish was always dearly prepared by my grand mother and absolutely cherished by me, each and every time she made it. After marriage I too included this dish in my regular menu.

The bitterness of Karela and the sourness of Tomatoes truly compliment each other making one perfect combo veggie dish which is healthy too. This is another dish where we get health and taste together.


Check for the Importance of Bitter Gourd here.

Some famous preparations of this Bitter gourd are - Tamil : added in sambar,Cooked with legumes like kidney beans, Telugu : Hot and sweet version, North Indian : stuffed & fried,

Here is the recipe for Tamatar Karela.
Ingredients:
Bitter Gourd - Medium size - 6;
Tomatoes - 3-4 or Tomato Puree/Crushed Tomato - 1 cup or Tomato Paste 3-4 Tbsp
Oil - 1 tbsp
Mustard - 1/4 tsp
Onion - 1 small (Increase to 2 if you want more gravy)
Green Chillies - 3 slit
Curry leaves - 1 rem
Chilly powder - 1 tsp
Cumin powder - 1 tsp
Coriander powder - 1 tsp
Salt - to taste
Coriander leaves - a small bunch



Procedure:
Cut Bitter Gourd into circles and wash them with salt to remove excess bitterness.
Add oil in a heated Kadai/Skillet, allow mustard to splutter and then add cut onions, green chillies, curry leaves and saute till onions turn slightly brown.
Add Bitter Gourd pieces, all CCC powders, salt, and mix well to give an even coat of all ingredients.
Sprinkle some water and cover with lid to cook the Bitter Gourd in steam for about 25- 30 minutes.
Keep mixing periodically and add more water if required.
Once the Bitter Gourd is almost cooked add the tomato puree, mix well.
Cook for another 5-7 minutes or till karela absorbs the tomato flavour.
Add finely chopped coriander leaves just before removing from heat.

Serve this with hot rice, dhall curry and any other veggie fry.

This is another contribution of mine to the event Vegetable of the Week - Vow, Bitter Gourd created and hosted by Creative Pooja.

For the Hot and Sweet version add a little jaggery to the dish when it is 3/4 cooked.

Shrimp Tamatar Curry

This is my first NV dish after I started regular blogging. Though I posted some before this, I feel awkward to publish non-veg food posts that they may embrass my vegie foodies. But then I can't leave out my NV foodies too, right. Moreover these days most of the NV blogs have blogged about shrimp or prawns and its my turn now.

So here you go all my seafood lovers, especially who just drool for Shrimp, here is my version of Tamatar Shrimp Curry.
I really miss those fresh small prawns back home. Their flavour, taste absolutely adorable. Enough if I manage to buy fresh ones here they can't come upto that taste.

Its so amazing with shrimp/prawn or as a matter of fact any seafood, how the raw shrimpy/fishy smell turns into mind blowing oroma when they are cooked the right way.

Back home we pay these vendors to clean the shrimps. But here if we are not buying the cleaned frozen ones( they don't have the right texture for the curry recipe) we have to do it oursevles. Never in my life would I have dreamt of cleaning prawns. The look of them use to scare me before they are de-shelled. And here I'm all diligently cleaning them if I want to have a shrimp treat. Cause it takes patience to de-shell and more if we want to de-vein them. Although most of the time it is my D.Hubby filling this post for me. Cause he loves seafood, and not to mention "shrimp". So if he wants a treat this is part it.

Well this is what life is... we have to do things sometimes even though we don't like to do. And we eventually learn the lesson that is was not so difficult than we thought and also to receive we have to give.

Now coming to recipe, Shrimp can taste good even with the fewest spices added to them and just sauted. But this is one of the methods I use to make the taste excellent.
Ingredients:

1 lb deshelled shrimp/prawns (de-vein them if desired)
3 big - Tomatoes cut into small cubes
2 big - Onions finely cut
3 pods - Garlic finely chooped
4 medium - Green chilies Slit
1 reem - Curry leaves
1 tsp - Red chilly powder (increase if you want it spicy)
2 Tbp - Oil
Salt - to taste
Finely chopped - coriander leaves( keep the stem part seperate)

Procedure:
Heat up a kadai(pot) add oil, when oil is heated add garlic, saute and then add green chillies, saute and add the onions & curry leaves.
Fry the onions till translucent. Throw in the stems(cut into small) of the corainder leaves at this time.
This is my personal observation...Usually we put the Coriander leaves at the end, but in this recipe, if we add the stem part while frying the onions, it gives a very exotic oroma which is carried thru the finish of the dish. So this Shrimp carry is almost coriander flavoured along with tomatoes,
Now add the tomatoes and cook them well till they loose their shape and the mixture in the kadai almost looks like a paste.
Add in the red chilly powder and salt, mix well till all the masala goes into the mixture and the raw smell goes away.
Now add the cleaned shrimp and mix well to coat them evenly with the masala.
Add a bit of water if you want this dish to be on a gravy side.
Cover and cook for 7 - 10 minutes.
Once the shrimp is cooked and the gravy starts sticking to them, garnish with the coriander leaves and remove from heat.

Though this is a simple preparation, the taste is extremely commendable.

This goes good just with plain rice, or rice wiht rasam or sambar. The gravy is good to eat with Idilies, dosa or chapati, roti.

So this being such a versatile side dish, should be cherished for sure.

Gobi Aloo in Tomato Sauce (Cauliflower Potato)

Cauliflower(Gobi) is one of my favourite vegies. And who won't like Potatoes(Aloo), in any form they are cooked. So combine both of these is a perfect match, be it with rotis, plain Rice, Pulav, or fried rice, Aloo Gobi makes good combination.
I use to cherish this preparation made by my GrandMother(Bhanu Aunty) thats what she was called by most of the people, and for me and my brothers she was much more than a Mother figure. This blog is dedicated to her. Because most of my dishes are inspired by her simple but yet tasty cooking. No doubt is always had that one secret ingredient "Love" in all her recipes.
Apart from regular times this dish was most cherished at christmas lunch. Though we had all those great Non-veg dishes my GM use to make this specially for me and I remember how she use to say "rina likes it".

Vegetables like Cauliflower, Broccolli, and Brussel sprouts carry the properties of Vitamin B6 useful to help the liver to metabolize xenoestrogens and help to boost immunity.
Now coming to the recipe:

Here are the Ingredients:

Cauliflower medium size - 1
Potatoes - 3-4
Tomatoes - 3-4 OR Tomatoe Puree - 1 cup
Mustard - 1/4 tsp
Onion - 1 small
Green Chillies - 2 slit
Curry leaves - 1 reem
Chilly powder - 1 tsp
Salt - to taste
Coriander leaves - a small bunch
Oil - 1 tbsp

Procedure :1. Peel the Potatoe skin and cut into medium size cubes.

2. Make the Cauliflower into small florets

3. Add oil in a heated Kadai/Pan, allow msutard to splutter and then add cut onions, green chillies, curry leaves adn saute til onions turn slightly brown.

4. Add the Cauliflower and Potatoe peices, red chilly powder, salt, and mix well to give an even coat of all ingredients.

5. Sprinkle some water and cover with lid to cook the vegies in steam for about 15- 20 minutes.

6. Keep mixing periodly to add more water if reqiured.

7. Once the vegies are almost cooked add the tomatoe puree, mix well.

8. Cook for another 5 minutes or till the vegies absorb the tomatoe flavour into them.

9. Add the finely chopped corainder leaves just before removing from heat.

Allow this preparation stand for some time till all the combinaton sets, to really enjoy that soury taste of tomatoes.Serve with rotis or rice.