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Hello,
Anyone please tell me what do we do with spices like Kalpasi, jathi pathri, marathi mokku..
i heard marathi mokku could be added in Briyani and if it is true, in what stage should we add that?
Also, i have lots of pachai karpooram, i use it to add in payasams i prepare(not quite often though), in what other recipes can we use them???
Thanks
KK [www.kitchenmate.blogspot.com][/code]
thnx Mrs. Mano, will be waiting for your return...
Hi, Pls chk this recipe... quiet similar to what u r looking for...Quote:
Originally Posted by sudhakarthik
Lime-Ginger Rasam
Ingredients:
for rasam:
* 2 nos - Ripe Tomatoes, halved
* 4 nos - Green Chillies
* 2 nos - 1 inch piece of crushed Ginger
* 1 no - Lime or 2 Tbsp lime juice
* 1 sprig - Curry Leaves
* 1/2 cup - Coriander leaves
* 1 cup - Toor dal, boiled and mashed
* Salt to taste
for seasoning:
* 1 tsp - ghee
* 1 tsp - Mustard seeds
* 1 tsp - Jeera/Cumin seeds
Procedure:
1. Boil one cup of toor dal and mash it well once cooked.
2. In a vessel, add 3 cups of water and toss all the rasam ingredients except the dal and lime juice and curry leaves( i.e tomatoes, crushed ginger,coriander, chillies and salt)
3. Bring the rasam to a boil, the tomatoes would have lost shape by this time.
Add in the cooked dal now and mix well to get rid of lumps and bring the rasam to a boil again.
# In a separate pan, heat the ghee and add in the mustard seeds and jeera and a few curry leaves. Once the seeds start popping add it to the rasam.Also add in the juice of one lime or its equivalent.
# Serve hot with rice or enjoy it as a soup :-)
Source:http://akshayapaatram.blogspot.com/
Thank you so much, Mrs. Mano. I got it perfectly right and I also dedicate my success in getting it right, to you !!
hi dev,
tried your recipe but it turned out more like a dal soup. what i tasted was more like a tamarind base - the color with the sour taste, ginger taste and some sweet taste ( probably jaggery) and it helped in the digestion too.
anyway thanks since it was a protein filled soup for the kids.
sudha
oh...okay... I just found the recipe on the net & thought it might be what u were looking for... I have never tried it & don't have any idea how it tastes... Y don't U just try using lesser dhal( or omit it completely ) & more of tamarind & sugar in the recipe?... :roll:Quote:
Originally Posted by sudhakarthik
Anyways, I'm sry abt it.... Hope someone will comeout with the recipe U r looking for...
Hi Mrs.Mano, Can u please tell me if i can use ponni pulungal arisi for dosa batter? the rice is not good and no one likes the taste at home, i have one full bag and dont know what to do with it. will dosa come out good, if so what proportion should i use?
Thanks.
Dear KZ!
You can use ponni puzhungal arisi for dosa with black gram in the ratio of 5:1. You can also use it to make various recipes of adai varieties.
Dear Sudha karthik!
I am going to post the ‘Date Ginger Rasam’ for you. This has all the ingredients you have mentioned.
DATE GINGER RASAM:
Ingredients:
Tamarind- a big lime size
Dates-5
Crushed Ginger- 1 tbsp
Coarse pepper powder- half tsp
Sambar powder or rasam powder- 1 tsp
Asafoetida pr- half tsp
Turmeric powder- half tsp
Crushed tomatoes- half cup
Chopped coriander leaves- 2 tbsp
Curry leaves- a few
Salt to taste
Crushed jaggery- 2 tbsp
Ghee- 1 tbsp
Cooked thuar dal- 1 tbsp
Procedure:
soak the tamarind in 2 cups of water and then extract its juice. Grind the dates and the ginger coarsely and add it to the tamarind extract with the t.powder, dal, s.powder, tomatoes, 2 cups of water and the greeans. Heat a pan and add the ghee. Add the asafoetida powder and the pepper. Fry for a few seconds. Add the tamarind mixture and allow it to simmer for a few minutes. Lastly add the jaggery and allow it to simmer for a few seconds.
Hello Kitchenmate!
Maratti mokku, kalpasi and jathipathri can be added in some chicken preparations like Karnataka chicken, chettinadu chicken etc. Maratti mokku and jathipathri are used to make Kashmiri garam masala powder.