Coriander story -from seeds to leaves.

I had sown few coriander seeds in a pot that already had Tulasi plant (holy basil). Interestingly, all the seeds germinated and grew into small plants. It took nearly two weeks for them to become small plants.

Tomato rasam / Indian soup

This rasam/soup is made of tomatoes and split pigeon pea. It is made in many South Indian homes and also served in restuarnts, weddings and feasts.     

Ingredients: 
Tomato - 1(cut into four pieces)
Tamarind pulp - 1/2 cup  
Cooked split pigeon pea -1/4 cup 
Turmeric powder -1 tsp
Rasam powder- 4 tsps
Asafoetida -1/4 tsp
Sugar - 2 tsps
Mustard seeds - 1 tsp
Chopped Coriander leaves -1 tsp
Salt and oil -as required

Method: 
Mash and mix the split pigeon pea in one cup of water. Keep it aside. Dilute the tamarind pulp with two cups of water. Cook the tomatoes in it along with asafoetida powder, turmeric powder, salt and sugar. When the tomatoes become mushy add the split pigeon pea liquid, rasam powder and more water. Check the consistency. Simmer for few seconds. Season it with mustard seeds fried in some oil. Garnish with coriander leaves.

Pazha pradhaman (Banana pudding)

This dessert from gods own country is usually served in weddings and feasts. It is made of Kerala bananas and is liquid in consistency. It tastes great when served chilled.

Ingredients:
Ripe Kerala bananas – 2
Brown sugar – 3 cups
Fresh coconut milk - 2cups
Cardamom powder – 2tsps
Fresh coconut cut into small pieces - 3tsps
Chopped cashew nuts - 2tsps
Clarified butter - 4tsps

Method:
Fry the cashew nuts and coconut pieces separately in the clarified butter. Keep it aside. Steam the bananas with the skin. Peel and grind it in a blender to a smooth paste. In a thick bottomed pan heat the brown sugar and banana pulp. Cook on a low flame stirring continuously. When it reaches jam like consistency, add the coconut milk. Switch off the flame. Stir the cardamom powder. Garnish with the fried cashew nuts and coconut pieces.

Bread pakoda (fried bread dumplings)

Bread is one item that can be put to multiple uses. It can used to make sandwich to bread uttappa to bread jamun. It also acts as a good binding agent in the making of patties or cutlet. Here is a simple recipe using bread that can be made for evening tea or as finger food for guest.

Ingredients:
White bread slices -5
Chopped onion -1/2 cup
Chopped green chillies -2tsps
Chopped coriander - 4tsps
All-purpose flour/maida -2tsps
Salt and oil – as required

Method:
Powder the bread slices in a blender. Combine it with the other ingredients except oil. Add few teaspoons of water and make stiff dough out of it. Divide it equally. Roll each portion into a smooth ball. Deep fry them in small batches in hot oil till it is crispy and brown in colour. Serve it alone or along with tomato sauce and green chutney.