Cabbage and Baby lima beans kootu (Cabbage and baby lima beans in a coconut gravy)

We had an awesome long weekend. We had some friends come over and we went to our favourite place, Silver lake at Ludington. The weather was just superb and we had a good time. 

As always am in no mood to get back to routine and chose to make a simple dinner today. I had a stock of baby lima beans in my kitchen from a long time. I love to use legumes with cabbage as they just blend so well and decided to use it this time with the lima beans.

The outcome was healthy, tasty and simple. 

INGREDIENTS:

Chopped Cabbage: I used half of a medium sized one

Baby lima beans : 1 cup

Red chillies: 4-5 nos.

Grated coconut: 3/4 cup

Cumin seeds: 1 tsp

Urad dal: 2 tblspn

Corriander seeds: 1 tblspn

Channa dal: 1 tsp

Mustard seeds: 1 tsp

Turmeric: 1/4 tsp

Asafoetida: 1/4 tsp

Curry leaves: a sprig

Salt as required

METHOD:

Cook the cabage and lima beans seperately in microwave such that they are not over cooked.

In a pan heat some oil and add the red chillies, urad dal, corriander seeds, coconut and asafoetida. Roast well and grind with cumin seeds in a mixer. 

Heat a spoonful of oil and add the mustard seeds. Once they sputter add the channadal, turmeric and curry leaves. Add the ground paste, salt and the cabbage and lima beans. Add water as per the consistency, it should be slightly thin. Boil for about 2 minutes and serve hot with rice or chapathi. 

Ciao till next time...Have fun! Vidya.

Udupi Rasam

When in India we used to visit the temples in the north west karnataka belt atleast once a year. Udupi and Aanegudde are my favourites among them. The first thing that comes to my mind is the rasam and sambar served in the temples there....yummy!!!

Rasam especially is just heavenly. I love 

the flavour of the masalas blended into the dish

I tried udupi rasam at home and my hubby just loved it... Here goes the recipe for the same...

Prep. Time: 20 mins

Serves: 2-3

INGREDIENTS:

Tomatoes: 1 medium sized

Corriander seeds: 2 tsp

Red chillies: 5-6 nos (adjust as per taste)

Black pepper: 1/2 tsp

Cumin seeds: 1 tsp

Fenugreek (methi seeds): 1/2 tsp

Asafoetida: 1/4 tsp

Grated coconut: 1/2 cup

Jaggery powder: 1 tblsp

Tamarind paste: 1/2 tsp

(or juice from a ping-pong ball sized lump)

Mustard seeds: 1 tsp

Cilantro chopped: 1/2 cup

Curry leaves: a sprig

Oil for tempering

Salt as per taste

METHOD:

Dry roast the chillies, pepper, cumin seeds, fenugreek and corriander seeds. Grind into a powder along with coconut (slightly coarse) using a mixer. This powder can be stored for future use if ground without coconut. I have given measurements required for the rasam. 

Add tomatoes, salt and the tamarind paste with sufficient water to make the rasam dilute and bring to a boil.

Once the raw smell of tamarind is gone, add the ground powder and mix well. Boil for 2-3 more minutes. Add the powdered jaggery and mix well. 

In a kadai heat oil, add the mustard seeds. Once they sputter add the asafoetida and add this to the rasam. Add chopped cilantro and curry leaves.

Serve the steaming hot rasam with rice and enjoy!

Ciao till next time...Have fun! Vidya.

Sathyanarayana Pooja Prasadam

Hi Friends,

Am back after a break...We shifted to a new place. After moving all by ourselves and setting up our new home am back to blogging.. :)

Yesterday being a full moon day (Pournami) we performed Sathyanarayana Pooja. This pooja can be done on any day, full moon day is supposed to be more auspicious...

Here I post the recipe for the prasadam thats made for the pooja...

INGREDIENTS:

Rava/ Sooji: 1 cup

Ghee: 3/4 cup

Sugar: 1 cup

Milk: 2 cup

1/2 Thinly sliced Banana

METHOD:

Heat a heavy bottomed pan and add the ghee. When it melts add the rava and roast over a medium flame. When it is slightly brown, add the banana and saute well.

When this mixture is well roasted add the milk, mix well without lumps and cook with the lid closed.

After about 2 mins when the mixture is cooked, add sugar and mix well. 

Heat till the sugar melts and mixes well with the rest of the ingredients. 

The prasadam is ready when the ghee starts leaving the sides. 

The speciality of the dish is that it doesnt use any cardamom or cashew or raisin like the normal kesari/sheera. The flavour comes from the banana and ghee. 

Ciao till next time...Have fun! Vidya.