EG5

TOMATO GOJJU (KARNATAKA SPECIAL)

 

Hello !!!

Today i am back with a special recipe from Karnataka. This is very close to my heart  as it can be prepared within a short time with easily available ingredients in your pantry. I love to have it with Phulkas, rice and akki rotti. It is sweet and tangy a perfect  balance of both to tickle your tastebuds. The  main ingredient in this recipe that enhances the taste of this dish is Rasam powder. I always stock home made rasam powder. I just got my stock from my mom who specially made it for me during my visit to her place. Home made Rasam powder is always the best and i just love it.I use rasam powder in many recipes apart from making varieties of Rasam.This recipe if one of the specialities from the state of Karnataka.

I am glad to be sharing this simple and yummy Gojju recipe with all my readers.This is one of the hot favorites with my family.

Recipe for Tomato Gojju (Karnataka Special):

Ingredients:

3 Cups roughly chopped Tomatoes

1/4 Tsp Fenugreek seeds / Methi dana

1/2 Tsp Mustard seeds / Rai (black)

Salt to taste

5-6 Dry Red Chillies

2 Sprigs of Curry leaves

2 Tbsp  Powdered Jaggery (I have used palm jaggery)

1 .5 Tbsp Rasam Powder

1.5 to 2 Cups of  Water

2 Green Chilies Slit

A generous pinch of Asafoetida

1 Tbsp Oil

Method:

Heat a heavy bottom pan. Add oil. Once the oil is hot add mustard seeds, curry leaves and fenugreek seeds. Once the mustard  splutters add  dry red chillies and asafoetida.Saute for a few seconds and then add chopped tomatoes, rasam powder and salt to taste.

Add 1.5 cups of  water . Keep it on medium flame and  stir occasionally untill the tomatoes are full cooked and oil starts to leave the sides of the pan.

Once done taste it and add jaggery if needed to get a perfect balance of Spicy , sweet and tangy taste.Garnish with a tadka / seasoning of mustard seeds and slit green chillies. Serve with steaming hot rice, Pulkas ,Rotis or Akki rottti.

 

Enjoy!!!!!

Notes:

The above measurement is perfect to suit the palate of my family.

EG5

Tenginkayi Chitranna /Tengai Sadam / Grated Coconut Rice

 

Hello Everyone!!!

 

My first post this year. I am back after a lovely vacation with my Family  last 2 weeks of December 2017. We as a family spent quality time in Boracay enjoying all the water sports. I enjoyed Parasailing the most. A memorable experience for me. Weather was perfect although there were few showers here and there. We  even enjoyed the local vegetarian food that was easily available at our resort. The best part of our journey was we used all three modes of transport in a single day (Land,air and water).

My first post this year is for the upcoming Sankranthi festival next week. My contribution for our 126th #Foodiemonday #Bloghop theme #Sankranthi is this simple and yummy tenginkayi chitranna / grated coconut rice that can be whipped up in a short time.

Sankranthi, or Makara Sankranti, is a harvest festival in Karnataka as is the case in other parts of India. Sankranthi is celebrated when sun transcends from Sagittarius to Capricorn during the winter solstice in the northern hemisphere. Sankranthi means ‘change of direction’ and is based on solar event and it also marks the arrival of Spring Season. Uttarayana, the day time of Devas, begins from Sankranthi and the next six months are considered highly auspicious.

This is one of the rice variety we have as a part of the festive meal.

Recipe for Tenginkayi Chitranna / Tengai Sadam / Grated Coconut Rice

1 Cup Cooked Rice

3/4 Cup Grated Coconut

1Tsp finely Chopped Ginger

3 Green Chillies slit

3 Red Chillies roughly torn

Salt to Taste

1 Tsp Channa Dal

1 Tsp Urad Dal (Split)

1 Tsp Mustard / Sasive

8-10 Cashews

2 Tsp Oil

1/4 Tsp Hing / Asafoetida

Method:

Wash the rice thoroughly and cook . Ensure it is soft and  fluffy. Allow the cooked rice to cool completely.

Heat oil in a wide bottom pan. Add channa dal and Urad dal. Once they turn slightly brown add finely chopped ginger and saute for a few seconds. Now add mustard , hing, green chillies and red chillies and mix well. Once the mustrad splutters add cashews , curry leaves and roast till they turn slightly brown. Once add  grated coconut and mix well.  Switch off the flame after 2-3 minutes. Add the cooked rice and salt to taste and mix well.

Serve with papadum, sandige  or fryums and enjoy!!!!!!!!

Wish you all a very Happy Snakranthi!!!!!!!!!