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GVB,
If the tamarind rice is sweeter the next day, you can sprinkle some of the masala powder that you made (assuming you had some) and mix it. You might have to add a pinch of salt or might not. It will take away the heavier taste of the jaggery. IF you do not have the powder left, you can sprinkle a spoon or more depending on how sweet it tastes of rasam powder and mix it.
CI.
Hello CI,
Thank for ur suggestion and for sharing such a wonderful recipe..It was very much liked by both my Husband and me.
GVB
hi tastemakers,
thanks for sending me the recipes!
More recipes from SUN TV....
Neem flower rasam:
Tomato 1
neem flower 2 tbsp
rasam podi 2 tbsp
tamarind 1/2 tsp
salt, haldi
coriander leaves little
For seasoning:
mustard 1 tsp
hing 1/2 tsp
to grind:
jeera 1 tsp
curry leaves 1 sprig
thoor dal soaked 1 tbsp
Grind all of the together nicely and keep aside.
Heat ghee and do seasoning. Add enough water with cut tomato, tamarind, salt, haldi and rasam powder. Let them boil in the medium fire. Add the ground paste and boil for some more time. When the consistency is thicker, you can keep aside the rasam.
After switching off the gas stove, fry the neem flower in a separate pan adding a tsp of ghee till the color brown is changed into dark brown or when it starts turning black(not burnt black). Remove and pour into the rasam, mix well.
Healthy rasam is ready.
My points:
You can make two kinds of rasam from the above. If you skip the neem flower, then, the ground paste rasam is called jeera rasam. While grinding, you can add 2 red chillies, 1 tsp of pepper and tomato so that the rasam will smell good and the gravy will be thick.
You can omit the ground paste portion and make simple rasam with the fried neem flower which is also known as plain neem flower rasam which is also equally good and yummy to eat during rainy or cold days!!
Apart from the above two, you can take the fried neem flower with hot plain rice and ghee with little salt. This can be taken during normal days & particularly for ladies, should be taken after delivery becoz neem flower and tender neem leaves are very good for stomach problems.
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Bread masala:
Onion 1
tomato 2 small size
tomato puree 1/2 cup
toasted bread(cut into pieces) 4
red chilli powder 1 tsp
dhania powder 1 tsp
mint leaves 1/2 cup
coriander leaves little
saunf 1 tsp
cinnamon little
cloves 2
ghee 1 tsp
oil and salt.
Make dry powder with saunf, cinnamon and cloves. Keep aside.
Heat oil, add cut onion saute well. Once done, add tomato, masala powder, dhania powder, chilli powder mix well. Add tomato puree, salt and cook for some more time. Add the ghee, two leaves, stir well.
Finally, add fried bread and stir till they are all coated evenly. Keep the fire in medium for some time and switch off the stove.
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Soya macaroni delight:
Macaroni 1 cup
green or white peas 1/2 cup
soya chunks 10
carrot 1
beans 10
green chillies 2
coconut milk 1 cup
butter 2 tsp
garlic flakes 3
chilli powder 1 tsp
coriander leaves little
salt
Cook vegetables with little salt in cooker Mash green chillies & garlic.
Heat butter(just melting is enough, shd not turn into ghee), add chillies and garlic flakes, saute them till you get a good smell; then, soya chunks and cooked macaroni, mix well.
Add half of coconut milk and let it boil. When it is little dry, add the cooked vegetables and remaining coconut milk. Boil for some more time. You can wait till it is fully dry or can serve with gravy. Accordingly, you can turn off the gas. Garnish with coriander leaves.
Important points:
If you dont take coconut milk, you can take 50 % of coconut milk and 50 % of our regular milk which is also good to taste.
People those who dont like soya chunks can avoid that and can add granules. Granules does not smell like chunks. It is upto you, anyways.
To avoid that smell, you have to wash two or three times the chunks in hot water. Personally, dont have experience since dont like soya chunks, FYI.
As I mentioned earlier, you can make this pasta items with wheat pasta (or wheat and sooji pasta together) which is also equally good.
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R i was looking at Pastas today..They all have names like Fettucine.,rigatoni like that..Where will i get wheat or sooji pasta?I made "Milagai bhajji" yesterday ..The taste was really good but the milagai was not spicy at all..Isn't jalapeno the right choice for making this?
GVB
Hi gvb,
The names you have mentioned are totally strange to me, how come I missed all these? Anyways, mine is Ronzoni(guess) becoz i dont have that box, but the box color is blue-that I remember well.
If you see the ingredients, it says clearly whether it is 100 % wheat or others. Plus, the color of wheat pasta is a kind of brown(dull color) whereas our regular pasta is a kind of creamish white.
You will get in our regular American stores like Stop & shop, pathmark, shoprite etc.
Abt milagai bajji, I think you must have chosen the other pepper instead of jalapeno pepper. Becoz, my cousin made milagai bajji with the same-the one you made which was not spicy and the color is light green(grass color) and it is lengthier one(with some bend too); but, jalapeno will be the thickness of our two thumbs and the kaaram will be too much, heard. The color is also dark green, guess and it is not lengthy like the previous one.
Which one you chose? But, you can make bajji with any of these depending on how kaaram you take. One of my Andhra friend here always keeps this jalapeno pepper at home!!
Bye.
Hi R
Thanks for replying.I din't look at the ingredients of the pasta.There were so many finger like ones,thick ones and just normal sticks i got really confused.I used jalapeno peppers only..I remember very well..Anyways will look closely at other options for peppers and maybe ask the shop associate too..I recently had the bhajji where the inside is filled with tamarind and ajwain..And it was spicy..I don't know why the peppers weren't hot..Thanx for help.
GVB
What happened to "Payasam" recipes?
hey gvb,
i happen to see your post regarding pasta.Fettucini, sphagetti, linguine etc are different kinds of pasta..i guess they name it based on the shapes..i always buy sphagetti to make vegetable noodles..it looks like noodles when its cooked. you can look fot whole wheat pasta in the organic section of your store...it should be definitley there...
Anju