Rasam is as South Indian as a dish one could find. This simple soup / curry has many varieties but perhaps the simplest one is where you don’t even have to cook it! Ta Da…Presenting the ‘No-Cook Instant Rasam’. With a few simple ingredients you can have delicious Rasam ready to go in under 5 minutes. This is a perfect dish that can be tried by bachelors, first time cooks or if you want to come with up something tasty when you are really hungry. Goes well with steamed rice.
Mangalore (in Karnataka) has a unique food culture – You’ll find a mix of Konkani cooking plus some Kerala influence with some Goan flavors mixed with traditional Karnataka cooking. Most, if not all dishes, substitute coconut oil (for regular cooking oil) which gives it a different yet delectable taste.
So recently when Cucumber Ghassi was prepared at home, I didn’t know it was from Mangalore. Apparently Ghassi is a regular curry dish in Konkani cuisine (Konkanis are an ethnic group found in Mangalore, Goa and a few parts of Kerala). I don’t however why they call it Ghassi.
You can eat Cucumber (‘Mangalooru Sauthekaayi’ in Kannada) Ghassi with Rice or with Chapattis. It is less spicier than regular curries and is a little thicker than Sambar. I had a yummy time devouring it! Here’s my mother’s recipe: Continue reading →
Kootu is a thicker version of Sambar and Kuzambu and comes from Tamil Nadu. Though I don’t like Kootus as much as Sambars they make for a good substitute and as a side dish for Chapattis.
Maria Raj from Chennai, a guest at Indian Food Kitchen has submitted this interesting recipe which combines the Kootu with another snack, Appalam (or Papad). Have this Kootu with Rice, Dosa or Chapattis.
Kofta actually originates from Iran and the middle east. Originally Kofta means meat balls which were used as dumplings dipped in a gravy of spices. It later spread to other Asian countries including India where the most famous variation is the Malai Kofta.
This recipe comes from Punjab with Palak (Spinach) added for that extra flavor. It also has generous additions of cashewnuts which gives you that exotic taste found in most North Indian foods (specially Palak dishes). You can have this as a snack or along with Rotis or Rice.
Anuja and Hetal are aspiring moms-chefs-home anchors who have done, according to me a professional job of putting up this video. They call thier cooking venture, Show me the Curry and have produced quite a few videos showcasing Indian cooking. I’ll put up some more in the coming days.
Here Spinach is added to soften the spicy flavor you usually find with Chicken Curries. It also gives you that inviting color.
Tip: Pause the video first and browse around. It will load quicker and you can watch the video unhindered.