Hi R:
Made carrot rasam. Yummm!! thanks for the recipe.
Seetha
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Hi R:
Made carrot rasam. Yummm!! thanks for the recipe.
Seetha
Friends,
There is a tip where read from a magazine about kozhukattai.
Those who are not very comfortable in making soppu, pls buy the lemon squeezer and grease it. Now, put a ball into it and press them, neat and uniform soppu is ready!!
Bye.
Hello Inimai,
Any brand should be fine, guess as you are going to buy the fresh flour. As mentioned earlier, my cousin had bought swad brand flour and was told that she bought it a long while ago.
This time, she has bought Lakshmi brand and according to me, any brand will do as I have not faced any problem in making kozhakattai.
Anyways, try in non stick vessel so that it will make the job easier and keep in extra hot water just in case and start with minimum qty instead of wasting the entire flour. Cover the dough with a wet cloth so that it will not get dry and similarly with kozhukattai too. If you cant knead the dough, try using hand blender ONLY when it is warm.
Good luck..
Hi R,
May I understand what soppu is???!!!...
Hi Dev,
Soppu is that the outer layer covering for making kozhukattai from the rice flour dough.
Rgds.
Hi R,
Thanks for your detailed reply!
Hi R
I tried "Carrot Rasam" yest and as u had said the color looked so inviting and the taste was truly delicious.I think the rasam series u have posted is a must try!
GVB
Thanks, GVB for yr appreciation..
A couple of rasam I am intending to post..
This is a rasam powder where learnt from my friend and prepared thakkali dhal rasam using the below said powder and it was simply superb.
Rasam powder:
Red chillies, dhania, thoor dal 1 karandi each or any measuring cup
pepper 3/4 karandi
jeera 1/2 karandi
fenugreek seed 1 tsp
kadugu 1 tsp
Dry roast all the above and grind nicely.
Now, prepare rasam as usual and substitute this powder. Not any special ingredients are necessary other than the above powder.
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This garlic rasam learnt from my cousin where it is very simple and thin rasam. Those who want to drink rasam with an appetizer, definitely, go for this.
Garlic rasam:
Garlic - 1 whole (10 pods)
Tamarind - 1 lemon size
Tomato - 1/2
Jeera - 1 tbsp
Pepper -1/4 to 1/2 spoon
Red chillies - 2 to 3 nos
Curry leaves - a handful
Tempering:
mustard 1 tsp
hing 1/2 tsp
red chillies 1(cut into halves)
Just powder raw jeera and pepper first in the mixie. Add red
chillies, curry leaves and 4 garlic pods and grind them together. Do not add water and the powder has to be coarse.
In a kadai, add oil or ghee and temper the given ingredients. Pour tamarind water, tomato and let them boil for some time. Put the remaining garlic pods after slightly smashed with hands and boil it until the raw smell disappears or the garlic gets cooked softly.
Add the prepared powder and boil for a minute and turn it off. Those who want it to be thick, can add diluted dal water.
Another rasam variety which is known as...
Mor(buttermilk) rasam
tomato 1/2 big
butter milk 1/2 cup
water 1 cup
hing 1/2 tsp
curry & coriander leaves little
sambar powder 1/4 tsp optl.
fry in oil & grind:
dhania, channa dal, thoor dal 1 tsp each
pepper jeera 3/4 tsp
red chillies 2 to 3
dry coconut 2 tsp
Fry in oil and grind adding little amount of water.
Cook tomato with water, salt, hing, leaves, sambar powder boil. Can prepare without adding sambar powder too. After it boils well, add 1/2 cup buttermilk mixed with the ground paste, boil for some more time.
Another way of adding tomato is to grind it with the said ingredients and proceed. The above measurement is to let you know about the ratio of water & butter milk; if you take too much of butter milk, will end up like mor kuzhambu. Based on this ratio, adjust the qty while you make.
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