SAATVIK TOMATO KUZHAMBU, how to make a tomato side dish sans onion and garlic

 This recipe used to be made by a family friend, during my childhood days...

all these days, I had forgotten this yummy side dish, which can be prepared even on Vrat and festival days since this has no Onions and garlic...but nobody knows from where it derives its flavor and 'ruchi".....

Can be served with Dosa varieties and all Tiffin varieties

Ingredients

Tomatoes - 4-5

Chilli powder - 1/2  tsp or as you want

Jaggery powder - 1 tsp

Besan flour - 1 tsp, diluted in water

Salt to taste

Coriander leaves for garnishing

To season

Cooking oil - 3 tbsps

Turmeric powder - 1/2 tsp

Hing powder - 1/2 tsp

Mustard seeds - 1 tsp

Jeera - 1 tsp

Curry leaves - a few

Slit green chillies - 1 - 2

Recipe cuisine: South Indian; Category: Breakfast/Lunch/Dinner

Prep time: 5 mts; Cooking time: 10 mts

Serves 2-3

Pressure pan heated, turmeric powder, hing powder, mustard and jeera seasoned

Then curry leaves, slit green chillies and chopped tomatoes added ........

and sauteed

Jaggery (can add brown sugar too), chilli powder and salt added

water poured to immersing level

Diluted besan added

Lid closed and pressure cooked for 3-4 whistles, after the pressure releases, opened.

Serve with any tiffin variety!!!

Served with Ven pongal!!

This post first appeared in www.malpatskitchen.com

POTATO YELLOW PODIMAS, how to make a yellow colored potato curry

This is another version of Potato curry, at times, served in TamBrahm weddings.... and since no onion or garlic is there, we can call it a Satvik curry, which we can prepare on any festival day. On a festival or ritual day, we can have it as a side for rotis too!

My other potato curry varieties:

1. 2 - in - 1 spicy potato curry

2. Potato white podimas

3. Fresh masala potato curry

4. Spicy potato podimas

5. Potato roast

Ingredients

Potatoes - 5, mid sized, pressure cooked, peeled, cooled and crumbled

Lemon juice - 1 tbsp

Salt to taste

Grated coconut - 3 tsps

To season

Gingely/cooking oil - 3 tsps

Hing powder - 1/2 tsp

Turmeric powder - 1/2 tsp

Mustard seeds - 1 tsp

Broken urad - 1 1/2 tsps

Green chillies - 3-4, chopped

Ginger - a small piece, chopped

Curry leaves - a few

Recipe cuisine: South Indian; Category: Lunch/dinner/side

Prep time: 10 mts; Cooking time: 20mts

Serves 2-3 

Potatoes pressure cooked, peeled and let to cool down

Then crumbled

Pan heated with oil, hing powder and turmeric powder added

Mustard seeds and broken urad added

Now, curry leaves, ginger and green chillies

Salt to taste and coconut added

Mixed well and lemon juice added

Mixed again

Serve hot-hot with a nice sambar or rasam...will taste heavenly!!!

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MINT BELL PEPPER RICE, how to make a flavorful Mint & Bell pepper rice

 

This is a Saatvik, No Onion-No Garlic rice, but loaded with flavors, so good for health!!!

And the flavor of  MINT is not diminished by any other strong spices or flavors....

This can be made as a Neivedhyam too...

Please check my Other Rice Varieties

Ingredients

Fresh mint leaves, cleaned and washed - 1 bunch ( roughly 2 handfuls)

Red bell pepper, medium sized - 1, chopped

Yellow bell pepper - medium sized - 1, chopped

Ginger - a small piece

Raw or Sona Masuri rice - 1 cup, cooked

Green chillies - 4

Lemon juice - 1 tsp

Salt to taste

To season

Cooking oil - 2 tsps

Ghee - 2 tsps

Jeera/Cumin seeds - 1 tsp

Recipe cuisine: Indian; Category: Lunch/Dinner

Prep time: 10 mts; Cooking time: 15 mts

Serves 3

Mint leaves and Bell peppers

Mint, ginger and green chillies loaded into the blender jar

and ground to a smooth paste

Rice cooked and spread to cool.

Pan heated with oil and ghee, Cumin seeds seasoned

Then the bell peppers added and sauteed

after bell peppers get cooked a bit, add the ground paste and salt to taste

Saute well on slow fire, till the mixture becomes dry, all the water content in the mint mixture gets evaporated

Add it to the rice

Lemon juice added, and mixed gently

Serve this yummy rice with raita of your choice. Check my Raita varieties

This post first appeared in www.malpatskitchen.com

* If it is not for any neivedhyam, you can add onions too. 

* Also 2 pods of garlic can be ground along.

* Can be made in Pressure pan too, sautéing everything, the ground masala, onion, bell peppers etc, then adding the soaked and drained rice, can be cooked for 2 whistles.

* Basmati rice can be used too.

KANPURI ALOO SUBZI, how to make a saatvik , flavorful aloo subzi

Festival day??? No problem...

Vrat day???  No problem...

here is a very flavorful, No Onion-no garlic recipe, by my Co-sister's daughter-in-law, who recently visited me, and made in malpatskitchen.....then I jotted the ingredients, recipe, and tried....

Ingredients

Aloo/potatoes - 3 large ones, pressure cooked and kept aside

Grated tomatoes - 3

Turmeric powder - 1/2 tsp

Dhania powder - 1 tsp

Slit green chilli - 1

Garam masala powder - 3/4 tsp

salt to taste

To season

Ghee - 3-4 tsps

Hing powder - 1/4 tsp

Grated ginger - 1 tsp

Chilli powder - 1/2 tsp

To garnish

Chopped Cilantro/coriander leaves

Recipe Cuisine: Kanpuri; Category: Lunch/dinner

Prep time: 15 mts; Cooking time: 20-25 mts

Serves 2-3

Pressure cooked potatoes left to cool down

Tomatoes grated

Pan heated/or at this stage itself, you can heat a pressure pan and do  too....  .Heat ghee, season hing powder, jeera and grated ginger

Then add the grated tomatoes

Flames on the lowest, can be covered with a lid, and patiently simmer the tomatoes till ghee oozes out, and tomatoes also shrink down in volume

Tomatoes shrunk, ghee oozes out, 

Now add, chilli, turmeric and dhania powders, slit green chilli and , mix well

Now add the peeled and broken potatoes(not mashed) and salt to taste

Pour enough water to immerse the potatoes and  pressure cook for 2 whistles.

The subzi done...flavor wafting thru the whole house!!!!

Now, add garam masala powder and chopped coriander leaves. Just before serving, add a dash of ghee, and serve with rotis, parathas or phulkas...

This post first appeared in www.malpatskitchen.com