Posts Tagged ‘tomatoes’

I am always looking for ways to add more veggies to my recipes.

This carrot rasam is a a delicious recipe and a secret way to add carrots to kids diet.

Carrots are cooked with lentils, puree’d and spiced up with pepper and green chillies.

Carrot Rasam

Carrot Rasam


Tomatoes(medium – sized) 1
Carrots(diced) 2
Garlic 1 pod
Ginger small piece
Toor dal/split pigeon peas 1/2 cup
Green Chillies 2
Ground Black Pepper 1 tsp
Salt as required
Cilantro(finely chopped) 2 tsp
Lemon juice 1 tbsp


Oil/Ghee 2 tsp
Urad dal 1/2 tsp
Mustard seeds 1/2 tsp
Cumin seeds 1/2 tsp
Red Chillies(broken) 1
Curry leaves 5
Turmeric powder 1/4 tsp
Asoefetida a pinch


Pressure cook toor dal with carrots, tomato and salt.

Puree the cooked dal, tamato and carrots in a blender.

Add the puree to a sauce pan and add water and dilute it to required consistency and bring to a boil.

Add green chillies, crushed garlic and ginger and let the rasam boil for 10-15 minutes on a low falme.

Heat oil/ghee in a small seasoning pan and add all the seasoning ingredients in the order mentioned.

When the seeds start spluttering, add the seasoning to the rasam/soup in the sauce pan.

Now addlemon juice,  black pepper and garnish with cilantro.

Suggestion: You can add fresh carrots cut in to very small pieces or thin strips to the cooked rasam.

Serve with hot steamed rice or just have like a soup.

Carrot Soup on FoodistaCarrot Soup


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We got take out from Chillies for yday’s dinner. For appetizer we got some chips and salsa. The quantity of salsa was too less for the huge bag of chips. And ofcourse, we loved the salsa so much that, we ate salsa with chips and not chips with salsa 🙂
Within few minutes we completed the salsa and the huge bag of chips was just lying on the dining table.

Seeing those chips I thought why not make some salsa at home and finish those chips. Looked for some salsa recipes online and most of them required grilling the tomatoes and peppers and puree’ing them.
I did not have so much time and decided to try something simple. Instead of grilling I just cooked the tomatoes and peppers in pan and puree’d them. Added some diced green peppers at the end to make the salsa crunchy.

Well….my version of the salsa did not match the chillies salsa, but it was not bad either.




Tomatoes(medium – sized) 3
Bell pepper(diced) 1/4 cup
Black Beans 3 tbsp
Green Chillies 2
Corn 2 tbsp
Salt as required
Black pepper 1/2 tsp
Cilantro(finely chopped) 2 tsp
Lemon juice 1 tbsp
Olive oil 2 tsp


Add olive oil to a pan and when the oil is heated, add the finely chopped tomatoes and green chillies. Cover the pan with a lid and cook them until they turn soft. Add 1-2 tbsp water if requited.

The tomatoes turned soft enough that I did not have to puree them. But if they do not turn soft and puree then in a blender.

Now add the lemon juice, pepper and salt.

Mix the corn, black beans and the raw diced bell pepper. Garnish with cilantro. Refrigerate for 30 mins before serving.

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