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Uncle :lol2:Quote:
Originally Posted by rajraj
If you can cook then, how come there is a curfew for you near the kitchen area :lol2: :lol2:
BTW unga Recipe ah podunga Kugan akka mind panna maatanga. :)
I am yet to recover from 'Chillie ssoniyum' effect :( so you better not put any chillies in your Recipe :x :lol:
:wave: all
Uncle, you should ask aunty and post
some recipes for us.
I am sure aunty has nice yummy recipes.
Thanks, Kugan98
Garlic price has soared high!
Can we make RASAM without garlic?
:yes:
Quote:
Andhra Pradesh Spicy Rasam
3 Cup water
1 small lemon size tamarind
1 medium size tomato
Sal to taste
Ghee for seasoning
1 tsp muster seeds
1 tsp fenugreek seeds
2 red chilis (halved)
a Pinch asofoetida
1 small bunch fresh coriander leaves.
Curry leaves
1 tsp turmeric powder
For Rasam Powder:
1 tsp Black peppar
2 tsp Dry coriander seeds
. 11/2 tsp Cumin seeds.
2 tsp Redgram dal
1 red chili.
Grind rasam powder with all the ingredients. Heat a little ghee and fry the mustard seeds, fenugreek seeds, asofoetida and red chilis until it splutters. Add water, tamarind and salt. Add chopped tomato, fresh coriander leaves, curry leaves, turmeric, and 2 tsp rasam powder to it. Allow it to boil thoroughly, for about 8 minutes. Remove from heat and offer hot.
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Kalyana Rasam
Cooked Thoor Dhal - 1 cup
Tamarind - marble sized amount in water
Tomato - 2 or 3
Asofoetida - a pinch
Salt - 1 tsp
Mustard Seeds - 1/2 tsp
Coriander - to garnish
For the powder:
Channa Dhal - 1/2 cup
Dhaniya (Coriander)- 1 cup
Dry Red Chilly - 2 or 3
Black Pepper - 1 tsp
Cumin Seeds - 1 tsp
Turmeric Powder - 1/2 tsp
Asafetida - a pinch
Fry the channa dhal, dhaniya and chilly without adding any oil and powder well. Fry the pepper and cumin in ghee and powder well. Boil 1-1/2 cups tamarind juice along with the chopped tomatoes and turmeric powder. Add asofoetida and 2 - 3 tsp of the prepared powder. After it boils well, add the cooked thoor dhal and dilute by adding up to 6 cups of water. Once it starts to foam, garnish with fried mustard. Remove from fire / heat and add 1/2 to 1 tsp pepper - cumin powder and mix well. Garnish with chopped coriander.
Quote:
Kollu (Horse Gram) Rasam
Tamarind - marble sized amount, in water
Horse Gram - 1 cup
Cooked Thoor Dhal - 1 cup
Salt - 1 tsp
Asofoetida - a pinch
Rasam Powder - 1/2 tsp
Mustard seeds - 1/4 tsp
Turmeric Powder - a pinch
Curry Leaves - some
Clean the horse gram and pressure cook it with adequate water. Bring 1 cup tamarind juice, with salt, turmeric powder, and asofoetida to a boil. Add cooked horse gram, mashed thoor dhal and rasam powder. Boil well and dilute with up to 4 or 5 cups of water. When it starts to foam, add curry leaves and garnish with spluttered mustard. Remove from the fire / heat.
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Lemon Rasam
Thoor Dhal - 1/2 cup
Salt - 1 tsp
Rasam Powder - 1 tsp
Tomato - 1 medium
Lemon - 1
Mustard seeds - 1/4 tsp
Asofoetida - a pinch
Dhaniya (Coriander) - 1/4 tsp
Black Pepper - 1/4 tsp
Cumin seeds - 1/4 tsp
Cook the dhal in 1 cup water. Crush the tomato in 1 1/2 cups water and add the rasam powder, salt and asafetida to that. Let it boil for 5 minutes. Then, add the dhal and 2 cups water and bring to a boil. Add the juice from the lemon, chopped coriander and curry leaves and remove from the fire. If you continue to boil further, the rasam may become bitter. Fry the dhaniya and pepper without oil and dry grind it along with the jeeragam. Mix the powder with the rasam and garnish with mustard seeds.
Quote:
Mysore Ramaiyer Rasam
Tomatoes
Coconut, shredded
Ginger
Cilantro
Mustard
Urad dal
Cumin
Trmeric
Rasam masala
Salt
Paruppu powder:
Toor dal
Channa dal
Asofoetida
Black pepper
Salt
Mix desired balance of ingredients for paruppu powder, then fry until golden, cool, and grind. Heat two spoons of oil and add mustard, urad dal and cumin and fry for a minute or two, then add tomatoes and shredded coconut till you get a paste. Add turmeric while frying. Add ground paruppu and appropriate amount of water. Add pieces of ginger, rasam masala (see recipe below), salt and let it boil. You should boil till you get foams on top. Finally add cilantro leaves.
Quote:
Mysore Rasam
Thoor dhal - 3/4 cup
Tamarind juice - 1-1/2 cup
Dry Red Chilly - 3
Dhaniya (Coriander)- 1/2 tsp
Black Pepper - 1/4 tsp
Channa Dhal - 1/2 tsp
Thoor Dhal - 1 tsp
Cumin seeds - 1/4 tsp
Asofoetida - a pinch
Salt - 1 tsp
Mustard seeds - 1/4 tsp
Curry leaves - some
Cook the dhal well in 1 1/2 cups water. To the tamarind juice add the salt and asofoetida and boil. Fry the dhaniya, chillies and the dhals in some oil and make into a paste along with the cumin seeds. Add the paste to the boiling tamarind water and boil for a minute or 2. Add the cooked dhal and the curry leaves. Dilute by adding 2 cups of water and boil for 2 or 3 more minutes. Garnish with spluttered mustard seeds.
Quote:
Pepper Rasam
Tamarind juice - 2 cups
Dhaniya (Coriander) - 1/2 tsp
Black Pepper - 1/4 tsp
Thoor Dhal - 1 tsp
Cumin seeds - 1/4 tsp
Dry Red Chilly - 2
Asofoetida - a pinch
Salt - 1 tsp
Mustard seeds - 1/4 tsp
Add salt and asafetida to the tamarind juice and boil for about 8 minutes. Make a paste of the remaining ingredients, except mustard seeds, and add to the boiling tamarind water and boil for 2 more minutes. Garnish with the spluttered mustard seeds. Variation: Instead of frying the ingredients before grinding into a paste, you can also grind them directly without frying. In that case, after adding the paste, the rasam has to boil for at least 5 - 6 more minutes. In any case you should not fry the cumin seeds before grinding.
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Poritha Rasam
Thoor dhal - 1/2 cup
Urad Dhal - 1 tsp
Black Pepper - 1/2 tsp
Channa Dhal - 1/2 tsp
Dry Red Chilly - 1
Asofoetida - a pinch
Cumin seeds - 1/4 tsp
Tomato - 1
Cook the thoor dhal in 1 cup water. Fry the other dhals, pepper, chilly and asafetida in some oil and make into a fine paste along with the cumin seeds. Add the cut tomato to the cooked dhal. Dilute with one more cup of water and bring to a boil. After the tomato has been cooked a little, add the paste and salt and boil further. Garnish with mustard seeds spluttered in some ghee.