I adapted this recipe from SEEMA'S DINE DEVINE & It tasted great. You can have it as soup too. My hubby liked it that way. A must try recipe.
INGREDIENTS:-
tomatoes - 4
green chillies, slit - 2
jaggery - gooseberry size
salt to taste
Grind together:-
long red chillies, fried - 3
chana dal - 3 tsp
coriander seeds - 1 tsp
jeera - 1/2 tsp
white rice - 1tsp
hing - small piece
turmeric powder - 1/2 tsp
curry leaves - 2 strands
coriander leaves - little
tamarind - small chana size
For tempering:-
mustard seeds - 1/2 tsp
curry leaves - 3 strands
chopped coriander leaves for garnishing
METHOD:-
1. In a vessel boil chopped tomatoes by adding water+salt+slit green chillies.
2. When cooked switch off the flame & keep it aside.
3. Grind fried red chillies along with fried spices (chana dal+jeera+white rice+hing+turmeric pow+curry leaves)+coriander leaves+small piece of tamarind to a smooth paste.
4. Add ground paste to tomato mixture, add enough water+jaggery & bring to boil.
5. Finally season it with mustard seeds+curry leaves.
6. Garnish it with chopped coriander leaves.
7. Serve it with steaming hot rice.
HAPPY COOKING :))))))
INGREDIENTS:-
beetroot - 1/4 kg
tomatoes - 3 small
green chillies - 3
tamarind - small chana size
coriander seeds - 1/2 tsp
salt to taste
garlic - 1 pod
long red chillies - 4
METHOD;-
1. Peel, cut & boil beetroots+tomatoes(do not chop)+green chillies in a pressure cooker. Let it cool.
2. Make a fine paste of boiled items+tamarind+coriander seeds.
3. Add sufficient water to this paste & add salt & bring it to boil.
4. Season it with crushed garlic+cut long red chillies.
Note:- You can have it as soup also.
HAPPY COOKING :))))))))
INGREDIENTS:-
butter - 2 tbl sp
celery - 12-15 large stalks, sliced 1/2 inch thick crosswise(about 6 cups), leaves reserved for garnish
onion, coarsely chopped - 1 medium
potato, peeled & cut in 1/2 inch cubes - 1
fresh lemon juice - 1 to 2 tbl sp
salt to taste
METHOD:-
1. Heat butter in a large saucepan over medium heat.
2. Add celery, onion & potato & season with salt.
3. Cook, stirring occasionally, until veggies begin to soften, 8-10 mins.
4. Add 6 cups of water to saucepan & bring to a boil.
5. Reduce heat to medium & simmer until veggies are very tender, about 20 min.
6. Allow it to cool & puree it in mixer.
7. Return soup to pan. Stir in lemon juice & season with salt.
8. Serve garnished with celery leaves.
HAPPY COOKING :))))))))
