What can be more blissful than a simple meal. Such meals turn out to be really special and extra delicious :) as they are sought after getting bored with the elaborate recipes.I love it coz simple dishes with very basic ingredients turn out finger lickingly yummy....Here goes my meal plan.Menu:
1. Thili (plain) Rasam
2. Lauki sabzi / bottle gourd stir fry
For the Thili (plain) Rasam:
Ingredients:
2 tomatoes, quartered
1 tbsp rasam powder
¼ tsp asafoetida/hing
Salt as per taste
½ tsp sugar
3 tbsp tamarind pulp
2 -3 bowls of water
1-2 tbsp coriander leaves, finely chopped
2. Lauki sabzi / bottle gourd stir fry
For the Thili (plain) Rasam:
Ingredients:
2 tomatoes, quartered
1 tbsp rasam powder
¼ tsp asafoetida/hing
Salt as per taste
½ tsp sugar
3 tbsp tamarind pulp
2 -3 bowls of water
1-2 tbsp coriander leaves, finely chopped
Tempering:1 tsp oil/ghee
1 tsp mustard
¼ tsp asafoetida/hing
5-6 curry leaves
Method:
1. In a vessel put water, tomatoes and pressure cook it for 2 whistles.
2. Once it cools, mash the cooked tomatoes using your fingers, make it into a thin tomato pulp (if necessary add little more water).
3. Add rasam powder, tamarind pulp, sugar and salt to the tomato pulp,
4. Mix the contents and heat on a low flame, stir occasionally.
5. Prepare for the tempering on the other hand.
6. For the tempering:
> Heat oil/ghee in a small pan
> Add mustard and curry leaves, when it starts to splutter add asafoetida/hing
> Add mustard and curry leaves, when it starts to splutter add asafoetida/hing
7. Remove from the flame and add it to the Rasam, stir well.
8. Bring the rasam to boiling point and switch off the flame.
9. Garnish with coriander just before serving.
10. Serve hot with rice.
Lauki Sabzi/ Bottle gourd stir fry
Ingredients:
1 cup – bottle gourd, chopped and cooked
1tsp – aamchur powder (dry mango powder) / lime juice
½ tsp – jeera seeds (cumin) ½ tsp – turmeric powder
1 tsp - oil
1 dry chilli, broken into halves
A pinch of asafoetida/hing
Salt as per taste
Method
1. Heat oil in a vessel, add mustard after it splutters add jeera (cumin)seeds, asafoetida/hing, red chilli, turmeric powder.
2. Immediately add the cooked bottle gourd (this gives a brighter colour to the sabzi) and mix the contents of the vessel gently.
3. Lastly add sugar, aamchur powder (dry mango powder)/lime juice,and salt.
4. Mix well again, so that the vegetable blends well with the spices.
5. Simmer on low flame for 2-3 minutes with lid closed.
6. Take it off the flame and garnish with chopped coriander.
½ tsp – jeera seeds (cumin) ½ tsp – turmeric powder
1 tsp - oil
1 dry chilli, broken into halves
A pinch of asafoetida/hing
Salt as per taste
Method
1. Heat oil in a vessel, add mustard after it splutters add jeera (cumin)seeds, asafoetida/hing, red chilli, turmeric powder.
2. Immediately add the cooked bottle gourd (this gives a brighter colour to the sabzi) and mix the contents of the vessel gently.
3. Lastly add sugar, aamchur powder (dry mango powder)/lime juice,and salt.
4. Mix well again, so that the vegetable blends well with the spices.
5. Simmer on low flame for 2-3 minutes with lid closed.
6. Take it off the flame and garnish with chopped coriander.
7. Serve hot with rice or roti.
Relish your simple and healthy meal :)
