Tomato Curry with Coconut Masala

This is a simple tomato curry dressed up with flavorful and yummy masala to make it more palatable. It not only smells great but also tastes great!!

Ingredients:

• 4 cups diced Tomato
• ¼ cup dry Coconut Powder
• A pinch of Turmeric Powder
• 1 tsp Cumin Seeds
• ½ tsp Mustard Seeds
• 2 tbsp oil
• Few Curry leaves
• A small piece of Ginger, peeled
• 1 or 2 cloves of Garlic
• 8 to 10 red chilies
• A handful of Cilantro

Preparation:

Add coconut + garlic + ginger + red chilies + cumin seeds + lemon juice to a blender jar and grind into a fine paste. Keep aside.

Heat oil in a pan and add mustard seeds. When they pop, add tomatoes and sauté well.

Add curry leaves + turmeric and mix well. Cover and leave the pan for some time until tomatoes become soft.

Then add the ground coconut masala to the curry and mix well. Add salt as required and allow the curry to cook for some time on a low flame.

When all the water from the tomatoes gets absorbed and the curry becomes thick, turn off the flame and add chopped cilantro.

Mix well and transfer the curry to a serving bowl. Enjoy this yummy curry with rice or chapathis.

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Carrot Vadas

These are instant vadas with no grinding or no soaking. And this is a little healthy snack as carrot was added to the flour. I made these on Ganesh Chathurthi day.

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Kobbari Kudumulu (Coconut Modak) – Ganesh Chathurthi Special

Hope you had a wonderful Vinayaka Chavithi. I prepared these kudumulu and some undrallu as offerings for Lord Ganesha.

I prepared two versions of modak: some I steam cooked and some I deep-fried. Both the versions tasted super good. Both versions can be seen in the picture below.

Ingredients:

• 3 cups Rice Flour
• 1 ½ cups grated Coconut (fresh or dry)
• 2 cups Jaggery or Sugar
• 1 tsp Cardamom powder
• 1 ½ cups Water
• Some Oil to deep fry (if deep-frying)

Preparation:

Add coconut + jaggery or sugar + cardamom powder to rice flour and mix well. Pour water and prepare a thick batter. Then take small portions of the batter and shape them into desired shapes.

For Steam Cooking:

Place these shaped modaks on idli plates and pressure cook them just like we cook idlis. When heavy steam starts to come out of the cooker nozzle, turn off the flame and allow the cooker to cool down a bit. Then take out the modaks and let them cool completely. Now the modaks are ready!!

Deep-Fry Version:

Drop the shaped modaks carefully into hot oil and deep fry until they turn golden brown. Then transfer them to a plate covered with a paper towel.

Repeat the same process with remaining batter and enjoy the delicious modaks!!

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Minted Buttermilk (Pudina Majjiga)

This is a very simple, refreshing and healthy way to quench your thirst on a hot summer day. This is definitely pleases everyone.

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