intha keeraiya paarthathilai inga....but i will look again in the asian market....thanks nga for the pic & also for the forthcoming "mysore rasam" :-)
will surely try the sambal(onion) & let u know ;-)
hope u r feeling better nga!
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intha keeraiya paarthathilai inga....but i will look again in the asian market....thanks nga for the pic & also for the forthcoming "mysore rasam" :-)
will surely try the sambal(onion) & let u know ;-)
hope u r feeling better nga!
kugan today for breakfast i made paniyaram with ur sambal. really superb. as u said it will be nice with idli, dosa and appam i think. thank u for the sambal receipe. how do u feel now?
Thank you, thank you Suvai and Selviem.
I am feeling so much better now.
In spite of my accounting section starring at me,
I feel very happy to contribute to this thread.
Yes Selviem this onion sambal goes well with, idli, dosai.
appam and even puttu.
Selviem if you like you can add fresh prawns to wards the
end of cooking the sambal, and just cook till the prawns are cooked. It will taste great.
One more thing we went vegetarian for 6 months after my F.I.Law's death. Now all in the family have decided to go vegetarian for life.
I have asked my good friend Arasi to cook any non-vege recipes that I want to post on this thread.
So I will post non -vege recipes if I come across.
Thanks. Kugan98
[tscii] Dear Suvai, this mysore rasam recipe was given to me by my aunt who owns a famous hotel in Madurai.
I do not know how authentic it is.
I still follow her recipe. Try it out.
MYSORE RASAM
Ingredients:
¼ cup toor dal, well cooked and mashed + 200 ml water
1 small lime sized tamarind, in 500 ml water
1 tomato chopped and crushed
½ tsp tumeric powder
½ tsp asafetida powder
1 tsp mustard seeds
1 sprig curry leaves
Little coriander leaves
2 tsp ghee
Salt to taste
To roast in little ghee and powder:
2 tsp coriander seeds
2 tsp channa dal
4 tsp scrapped coconut
½ tsp cumin seeds
½ tsp black pepper
5 red chillies
Method:
In a pot, add in the crushed tomato, tamarind juice, tumeric powder,
asafetida powder and salt. Let it boil thoroughly.
Now add in the diluted dal mixture and boil on low heat,
until the rasam froths up. Remove from stove.
Add in the ground powder mix well.
In a pan heat the ghee, add in the mustard seeds.
When they stop popping, add in the curry leaves, stir once.
Pour it on the rasam, garnish with coriander leaves.
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kugan that sounds good. let me try the receipe with prawns next time.
whenever i make non- veg i will post the receipe. today i made egg pepper masala. yesterday i made butter chicken. if somebody is interested i can post the receipe .
Thanks Selviem, you are great.
Please post your recipes.
I know there are many silent readers who would try
your recipe. Thanks Selviem.
Suvai, try this mysore rasam recipe... nalla irundhichu...
http://www.arusuvai.com/tamil/node/2437
Kugan, ur family has taken a very tough decision... hats off to u all...
Dev, thanks for the link.
Dev, thanks again for your wishes.
The Lord has to give us the strength.
Even the youngest member who is only five agreed to go vegetarian. Thanks again. Kugan98
kugan nga.....thank u so much for your aunts mysore rasam recipe....will try it & let u know....:-)
ahaaa onga veetila anaivarum vegetarians aagaraangala.....i am sure they are going to be treated with vitha vithamaana recipes by u ;-)
dev nga......thank u for the link....very interesting & nice recipes in it too.....rasam looks good...kandipa ithaiyum try pannaren....nga :-)