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Archive for the ‘RASAMS’ Category

A very simple rasam, can be cooked fast. Has a delicious aroma and taste.

Preparation time 5 minutes.

Cooking time 6 minutes.

Serves 3

Ingredients

Toor dal 2 tablespoons.

Green chilli 3 nos.(slit into 2 pieces).

Corriander leaves 2 twigs.

Hing 1/4 teaspoon.

Lemon 1 large.

Turmeric powder 1/4 teaspoon.

Salt to taste.

Tomato 1 no.

Method Microwave

Wash the toor dal, add turmeric powder and pressure cook. Cut tomato in to 8 pieces and cook in a microwave safe container for 1 minute. Mash the cooked dal, add to the tomato.Add finely chopped corriander , green chillies, hing, salt and 2 cups water and micro high for 5 minutes. Squeeze the juice from the lemon strain and add to the rasam.

Serve in mugs or with rice.

Non microwave method

Grind the tomato in a mixer. Add mashed dal, chopped corriander, greenchillies, hing salt and 2 cups water and cook in medium flame for 6 minutes. Add lemon juice and serve.

A variation

This is for you Emily.

Toor dal 1/2 cup.

Cook the toor dal with1 cup water and 1/4 teaspoon turmeric powder. allow to cool and blend in a food processor. Add tomato pulp, salt, hing, chopped coriander, chopped green chillies and boil in medium flame for 5 minutes. If you want you can add 1/2 cup water. Put off the flame and add lime juice.

Note

never boil after adding the lime juice.

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Rasam powder can be ground in a mixer at home. Does’nt take much time.

Ingredients

Coriander seeds 1 cup.

Toor dal 1/2 cup.

Channadal 1/2 cup.

Pepper corns 2 table spoons.

Jeera 1 table spoon.

Dry red chili 2 nos.

Method

Place all ingredients in a microwave safe glass plate or bowl and micro high for45 seconds. this is just to dry the ingredients throughly. You can alternatively also dry in the sun for an hour.

Grind in the mixer into a fine powder.

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Garlic pepper Rasam

This quick rasam with mild garlic flavour- absolutely delicious.

Ingredients

Toor dal 2 tablespoons

Tomato 1 no.

Salt to taste

Garlic 3 pods

Curry leaves 1 twig.

Peppercorns 1 teaspoon.

Jeera 1/2 teaspoon

Hing a small piece.

Turmeric powder 1 pinch.

For seasoning 1 teaspoon ghee, 1/2 teaspoon mustard seeds.

Method

Wash toor dal,pressure cook with 3/4 cup water and a pinch of turmeric powder. Cut tomato and blend in a mixer to a smooth juice. Crush garlic, half the curry leaves, pepper and jeera roughly. Mash the cooked toor dal very well. Mix mashed dal, tomato juice,crushed garlic etc, and salt in a microwave safe container. Add 2 cups water and boil in micro high for 5 minutes. Transfer to a serving bowl.

Alternate method to cook in a gas stove.

Mix mashed dal, tomato juice, crushed garlic etc,and salt in a steel container and boil in a medium flame for 6 minutes.

Heat ghee in a small kadai, add mustard seeds,when it splutters add the remaining curry leaves and fry for a moment. Add to the rasam. Serve hot in mugs or mixed with rice.

Note

For microwave recipes, cooking time will vary depending on the wattage of the oven and quantity of the dish. all times mentioned are for 900 watts oven.

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Any southindian meal is incomplete with out rasam.

P7090138

Ingredients

Tomato 1 no

Toor dal 2 tablespoons ( pressure cooked ).

Tamarind 2 inchs(soak in hot water and squeeze out the pulp)

Hing a small piece.

Rasam powder 1 teaspoon.

Salt to taste.

For seasoning 1 teaspoon ghee, 1/2 teaspoon mustard, 1 red chilli cut into two.

For topping Coriander 2 twigs (cleaned and chopped).

Method

Cut tomato into 8 pieces, place in a microwave safe container and cook in micro high for 1 minute. Add other ingredients and 2 cups water and micro high for 4 minutes. You can add 1/2 cup more water if you want a thinner consistency and boil for 1 minute. Transfer to a serving bowl.

Heat ghee in a small kadai, add mustard seeds and when it splutters add chillies , fry for 10 seconds, add to the rasam. Top with chopped coriander leaves and serve hot in mugs or mixed with rice.

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Jeera Rasam

This yummy rasam is my favourite . Can be cooked very fast.

Ingredients

Jeera 1 teaspoon.

Red chilli 1 nos

Toor dal 1 table spoon.

Tamarind 2 inch( soaked in hot water and squeezed to pulp).

Salt to taste.

For seasoning Curry leaves 1 twig, 1 teaspoon ghee.

Method

Soak the jeera, red chillies and toor dal in warm water for 20 minutes. Grind to fine paste, add other ingredients and 2 cups water. Boil this on a medium flame till froth appears or boil in a microwave safe container for 4 minutes. Heat ghee in a small kadai add the curry leaves and fry for a moment, add to the rasam.

Serve hot in a mug or mixed with rice.

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