Tomato Rasam recipe with Homemade Rasam Powder | Thakkali rasam | Rasam recipes | #simpleandyummyrecipes

Tomato rasam/Thakkali rasam is a delicious South Indian soup recipe made with ripe tomatoes, tamarind, pepper, cumin, and, other spices. Rasam is also known as saaru in Kannada and chaaru in Telugu. It is commonly eaten with plain rice. But it can also be served as a soup.

Rasam is a staple food in many South Indian homes. There are so many varieties of rasam in India. Today I'm sharing with you how to make tomato rasam. For this, we need to make rasam powder first with some basic spices that are easily available at home.

For this recipe, use ripe and juicy tomatoes. That gives you a very tasty rasam. Traditionally, rasam is known for its digestive properties and for preventing the formation of gas. If you are a non-veg lover, then try this rasam recipe with any fish fry. Rasam rice and fish fry ! What a combo, right? Hit the like button if you like this combo. 

Tomato Rasam / Thakkali Rasam with step-by-step pictures and video recipes

Preparation Time: 15 mins

Cooking Time: 10 mins 

Serves: 3

Ingredients:

• Tomatoes - 3
• Asafoetida - ¼ tsp
• Tamarind - small gooseberry sized
• few Curry leaves
• few Coriander leaves
• Salt as required
• Oil - 1 tbsp

To make Rasam powder

• Split Pigeon Peas - 1 tbsp ( Toor Dhal )
• Coriander seeds - ½ tsp
• Cumin seeds - ½ tsp
• Pepper - ½ tsp
• Fenugreek seeds - 1/8 tsp
• Dry Red chili - 1
• Garlic - 3 cloves
• Few Curry leaves

Method:

• First, soak tamarind in ½ cup of water and keep aside.

• Then take 3 tomatoes. Cut one tomato into pieces and the other two tomatoes grind it to a puree.

• Heat a heavy-bottomed pan and add all the spices one by one, as mentioned under "to make rasam powder ". Dry roast the spices for 3-4 minutes on medium heat.

• Next, heat oil in a kadai/wok. When hot, add the mustard seeds and allow it to splutter.

• Then add dry red chili, asafoetida powder, garlic cloves, and curry leaves. Saute for a minute on medium heat. 

• Next, add the one chopped tomato and saute for a minute Next, add salt and cook till the tomatoes become soft and mushy on medium heat.

• Then add the pureed tomatoes, tamarind water, turmeric powder, and salt as required. Mix well and cook for 3 minutes on medium heat.

• Next, add 1 ½ tbsp of prepared rasam powder and mix well.

• Then, allow it to cool and grind to a coarse powder. Now, the rasam powder is ready.

• Add 2 ½ cups of water to the tomato mixture and mix well. Bring it to a boil on medium heat.

• Once the mixture starts leaving the sides of the pan, switch off the heat and add the coriander leaves. Immediately cover the kadai/wok with the lid and let it rest for 5 to 10 mins. After 5 to 10 mins transfer the rasam to a serving bowl and serve hot with plain rice.

Step-by-step pictures of how to make Tomato Rasam / Thakkali Rasam

First, soak tamarind in ½ cup of water and keep aside.

Then take 3 tomatoes. Cut one tomato into pieces and the other two tomatoes grind it to a puree.

Heat a heavy-bottomed pan and add all the spices one by one mentioned under "to make rasam powder ". Dry roast the spices for 3-4 minutes on medium heat.

Then, allow it to cool and grind to a coarse powder. Now, the rasam powder is ready.

Next heat oil in a kadai/wok. When hot, add the mustard seeds and allow it to splutter.

Then add dry red chili, asafoetida powder, garlic cloves, and curry leaves. Saute for a minute on medium heat. 

Next, add the one chopped tomato and saute for a minute Next, add salt and cook till the tomatoes become soft and mushy on medium heat.

Then add the pureed tomatoes, tamarind water, turmeric powder, and salt as required. Mix well and cook for 3 minutes on medium heat.

Next, add 1 ½ tbsp of prepared rasam powder and mix well.

Add 2 ½ cups of water to the tomato mixture and mix well. Bring it to a boil on medium heat.

Once the mixture starts leaving the sides of the pan, switch off the heat and add the coriander leaves. Immediately cover the kadai/wok with the lid and let it rest for 5 to 10 mins. After 5 to 10 mins transfer the rasam to a serving bowl and serve hot with plain rice.

Watch the video Recipe here

Boneless Chicken Gravy for Idli and Dosa | Non-veg Gravy for Idli and Dosa | Chicken gravy for Dosa | Step by Step pictures and Video Recipe | Simple and yummy Recipes

Chicken gravy with idli or dosa is my all-time favorite recipe combo. Mostly we make chicken gravy on all Sunday mornings. I would like to eat by keeping idlis on the plate and pour lots of chicken gravy over the idlis. Since it is a boneless chicken gravy kids will enjoy this.

This chicken gravy goes very well with idli, dosa, appam, idiyappam, etc. This is a very easy recipe and can be put together in 20 to 30 minutes.

Boneless Chicken Gravy for idli and dosa with step-by-step pictures and video recipe

Preparation time: 5 minutes

Cooking time: 20 minutes

Serves: 2

Ingredients:

• 250 gms - Boneless Chicken pieces
• 1 tsp - Fennel seeds
• 1 - Onion, chopped
• 2 - Tomatoes, chopped
• ½ tsp - Red Chilli powder
• ¼ tsp - Turmeric powder
• 1 tsp - Coriander powder
• ½ tsp - Garam masala
• 1½ tbsp - Oil
• few Curry leaves
• Salt as required

To make paste

• 3 tbsp - grated Coconut
• 4 - Cashew nuts
• ½ tsp - Poppy seed
• few Curry leaves

Method:

• To a pressure cooker add chicken pieces, turmeric powder, a little salt, and water. Mix well and pressure cook for one whistle. When the pressure goes down open the lid and keep the chicken aside.

• To a mixie jar add the listed ingredients above " to make paste". Grind them to a fine paste by adding a little water to it and keep them aside.

• Heat 1½ tbsp oil in a heavy-bottomed pan and then add fennel seeds and let it splutter.

• Then add the chopped onion and the curry leaves. Saute till onion turns light brown in color.

• Next add tomatoes, ginger garlic paste, red chili powder, coriander powder, garam masala, and little salt. Mix well to combine.

• Next, add ¼ cup of water and mix well. Cover and cook for 5 mins on medium heat.

• After 5 mins open the lid and give a good mix.

• Add the cooked chicken pieces along with the water and also add the ground paste.

• Next, add green chili, 1 cup of water, a few curry leaves, and salt as required. Mix well to combine and bring it to a boil.

• Cover and cook for 10 mins on medium heat.

• After 10 mins open the lid and give a mix. Then add a few curry leaves again and cook till the gravy becomes thick. It will take 3 to 4 mins.

• Serve hot with idli and dosa.

Step-by-step pics of how to make boneless chicken gravy recipe for idli and dosa

To a pressure cooker add chicken pieces, turmeric powder, a little salt, and water.

Mix well and pressure cook for one whistle. When the pressure goes down open the lid and keep the chicken aside.

To a mixie jar add the listed ingredients above " to make paste". Grind them to a fine paste by adding a little water to it and keep them aside.

Heat 1½ tbsp oil in a heavy-bottomed pan and then add fennel seeds and let it splutter.

Then add the chopped onion and the curry leaves. Saute till onion turns light brown in color.

Next add tomatoes, ginger garlic paste, red chili powder, coriander powder, garam masala, and little salt. Mix well to combine.

Next, add ¼ cup of water and mix well. Cover and cook for 5 mins on medium heat.

After 5 mins open the lid and give a good mix.

Add the cooked chicken pieces along with the water and also add the ground paste.

Next, add green chili, 1 cup of water, a few curry leaves, and salt as required. Mix well to combine and bring it to a boil.

Cover and cook for 10 mins on medium heat. After 10 mins open the lid and give a mix.

Then add a few curry leaves again and cook till the gravy becomes thick. It will take 3 to 4 mins. Serve hot with idli and dosa.

Watch the Video Recipe here

Paneer Ghee Roast recipe | paneer recipes | paneer ghee roast recipes with step by step pictures | Simple and Yummy recipes

Paneer ghee roast is a Mangalore-style paneer side dish that can be served either as a starter or side dish for roti, ghee rice, neer dosa, etc., It is a vegetarian version of the most popular Mangalorean chicken ghee roast recipe. Check here for the 👉 Chicken Ghee roast recipe.

Usually paneer ghee roast is dry and served as a starter recipe. But one can make a slightly thick gravy by adding water to serve as a side dish for roti, chappati, naan, etc.,

Two types of chilies are used for this recipe one for the flavor and the color. The Byadagi chilies used here in this recipe determine the flavor of this recipe and also gives a beautiful red color and aroma to this paneer ghee roast recipe. The other one is for the spice level.

Scroll down for 👇

Paneer ghee roast recipe with step-by-step pictures and video

More Paneer Recipes

• Paneer Spinach Bites
• Paneer Lababdar
• Paneer Omelette
• Paneer Hyderabadi
• Paneer Fingers
• Dhaba Paneer Masala
• Kadai Paneer
• Schezwan Paneer
• 15-Minute Panner Curry

Preparation time: 5 Mins

Cooking time: 15 mins

Serves: 2

Ingredients:

• 200 gms - Paneer
• 1 tbsp Coriander seeds
• ½ tsp Cumin seeds
• ½ tsp Fennel seeds
• tsp Fenugreek seeds
• 5 - Byadagi Chilies
• 3 - Dry red chilies
• 4 - garlic cloves
• Small piece of Ginger
• 1 tbsp Curd
• 1 tbsp Tamarind water
• ¼ to ½ tsp Jaggery
• 2 tbsp Ghee
• Curry leaves few
• Coriander leaves few
• Salt as required

Method:

• Cut the paneer into cubes and aside.

• Dry roast both the chilies for 2 -3 mins. Dry roast the whole spices until their aromas are released and color changes.

• Add the roasted dry chilies and the whole spices to a blending jar or mixie jar along with ginger, garlic, curd, and tamarind extract. grind to a fine paste by adding little water. Keep aside.

• Heat ghee in a wide pan, when hot add the paneer cubes and shallow fry both sides till golden brown. keep aside.

• Heat the remaining ghee and add the freshly ground paste and ½ cup of water. Mix well and cook for 5 minutes on medium heat until ghee separates from the masala.

• Next, add the fried paneer cubes and mix well to coat with the masala.

• Cook for 3 minutes on low heat. Finally, add in the curry and coriander leaves. Mix well and switch off the heat.

Paneer ghee roast recipe with step-by-step pictures and video

Cut the paneer into cubes and aside.

Dry roast both the chilies for 2 -3 mins. Dry roast the whole spices until their aromas are released and color changes.

Add the roasted dry chilies and the whole spices to a blending jar or mixie jar along with ginger, garlic, curd, and tamarind extract. 

Grind to a fine paste by adding little water. Keep aside.

Heat ghee in a wide pan, when hot add the paneer cubes and shallow fry both 

sides till golden brown. keep aside.

Heat the remaining ghee and add the freshly ground paste and ½ cup of water. Then add curry leaves and salt as required. 

Mix well and cook for 5 minutes on medium heat until ghee separates from the masala.

Next, add the fried paneer cubes and mix well to coat with the masala.

Cook for 3 minutes on low heat. Finally, add in the curry and coriander leaves. Mix well and switch off the heat.

Watch the Video Recipe here

Potato Masala | Best side dish for Ghee rice and Variety rice | Simple and Yummy recipes

Potato masala is a spicy south Indian curry recipe where potatoes are cooked in a spice paste. This recipe is perfect for curd rice and also can be served as an aside dish for ghee rice too. It is a very simple and easy recipe.

stepwise pictures and video recipe is given below

One can adjust spice levels according to their taste by lowering or adding pepper and dry chili. I made this as a semi-dry version. But this recipe can also be served as gravy too by adding water or coconut milk to it and cooking for 3 to 5 mins. Try this potato masala at home and enjoy cooking.

This recipe is one-pot cooking. But it can be made using a pressure cooker. Put everything together in the pressure cooker and cook for 2 whistles.

Preparation time: 5 mins

Cooking time: 15 - 20 mins
Serves: 2

Ingredients:

• Potato - 300 gms, cut into cubes
• Cinnamon - 1 stick
• Cloves - 3
• Fennel seeds - ½ tsp
• Few Curry leaves
• Salt as required
• Oil - 2 tbsp

To make the masala paste

• Coriander seeds - 1 tbsp
• Pepper - ½ tbsp
• Garlic - 4 or 5 cloves
• small pieces of Ginger
• Dry Red Chili - 2 no

Method:

• Cut the potatoes into cubes and keep them aside. Grind the ingredients mentioned under " to make paste " to a fine paste by adding little water. Keep aside.

• Heat oil in a heavy-bottomed kadai/wok. When hot add cinnamon, cloves, and fennel seeds. fry for a few seconds.

• Next, add the ground paste and ½ tbsp of water to it. Mix well. Cover and cook the masala for 3 minutes on medium heat.

• After 3 minutes open the lid and give a good mix. Next, add in the potatoes and salt as required. Mix well so that the masala coats well with the potatoes.

• Then add 1 cup of water and mix well. When the mixture starts boiling cover it with the lid and cook for 10 mins on medium heat. Open the lid and stir in between.

• After 10 mins open the lid add some curry leaves to it and give it a mix. Cook for another 3- 4 mins on medium heat.

• Cook another 2 mins on low heat till the gravy thickens. Finally, add some curry leaves, give a mix, and switch off the heat. Serve with any variety rice like curd rice, lemon rice, sambar rice, etc.,

Step-by-step pictures of how to make a potato masala recipe

Cut the potatoes into cubes and keep them aside.

Grind the ingredients mentioned under " to make paste " to a fine paste by adding little water. Keep aside.

Heat oil in a heavy-bottomed kadai/wok. When hot add cinnamon, cloves, and fennel seeds. fry for a few seconds.

Next, add the ground paste and ½ tbsp of water to it. Mix well. Cover and cook the masala for 3 minutes on medium heat.

After 3 minutes open the lid and give a good mix. Next, add in the potatoes and salt as required. Mix well so that the masala coats well with the potatoes.

Then add 1 cup of water and mix well. When the mixture starts boiling cover it with the lid and cook for 10 mins on medium heat.

Open the lid in between and add some curry leaves and give a mix. Cook till the potatoes are 95 % cooked.

After 10 mins open the lid add some curry leaves to it and give it a mix. Cook for 3- 4 mins on medium heat. Cook for another 2 mins on low heat and till the gravy thickens. Finally, add some curry leaves, give a mix, and switch off the heat.

Serve with any variety rice like curd rice, lemon rice, sambar rice, etc.,

Watch the Video Recipe here