Kugan's Kitchen Part 7

[kugan98]

Here Ramrish is the rasam.


HEALTHY RASAM

Ingredients:

½ cup moong dal
2 medium size red tomatoes, cut into cubes
1 inch ginger finely chopped
¼ tsp tumeric powder
Salt to taste

2 tsp cumin seeds, roasted and powdered
1 tsp crushed black pepper powder

1 tsp ghee
¼ tsp mustard seeds
½ tsp cumin seeds
¼ tsp of asafoetida powder
1 sprig curry leaves

1 to 2 tbs of lemon juice, or according to taste

Little coriander leaves for garnishing

Method:
Pressure cook the moong dal, tomatoes, ginger, tumeric and salt.
Cook for 2 whistles, remove and mash it with a spoon.
Add 4 cups of water, powdered cumin seeds, and black pepper.

Now heat a pan, add in the ghee, add in the mustard, cumin seeds,
asafoetida powder, and curry leaves. Let it crackle.
Now add the seasonings to the dal mixture.
Let it come to a boil nicely. Remove and add the lime juice.
Garnish with the coriander leaves. Serve with rice or as a soup.

[kugan98]

God will make you hale and healthy soon Ramrish

Come and asap.

Thanks Madhu aanna for cheering up our friend Ramrish.
Thanks and take care, Kugan.


NOTE: Have posted one rasam, hope you will post the rest

[kugan98]

Hello Madhu Sree, how are you?
Please do not be angry, your pineapple rasam is ready.
Will be posting soon. Kugan.



NOTE: Madhu aanna, another rasam coming

[madhu]

Kuganji... neenga oru navarasa naayaki

[Lathz]

hye kugan ka n frens.....
here is my latest try in zucchini wic hit my hse lately....


Zucchini Sambhar



½ cup toor dal
½ teaspoon turmeric powder
2 tablespoons corn oil
½ teaspoon asafoetida powder
1 whole dried red chilli pepper
½ teaspoon fenugreek seeds
1 teaspoon black mustard seeds
1 teaspoon urad dal
½ medium onion, cut lengthwise
1 small tomato, chipped
2 teaspoons samhbar powder
¼ cup tomato sauce
¼ teaspoon tamarind paste
1 Teaspoon salt (more, if desired)
2 cups peeled and cubed zucchini
2 to 3 tablespoons chopped fresh coriander



Boil 4 cups of water in a tall saucepan. Add toor dal and ¼ teaspoon turmeric powder. Reduce heat to medium and cook, uncovered,
for about 30 minutes until dal becomes creamy. If water evaporates during the cooking process,
add another cup of water and cook until dal becomes creamy. Set aside.

In a saucepan, heat oil over medium heat. When oil is hot, but not smoking, add asafoetida,
whole red pepper, fenugreek, mustard seeds, and urad dal. Cook, covered, until mustard seeds pop and urad dal is golden brown.

Add onion and tomato.Cook 2 to 3 minutes, until onions are tender.Then add remaining ¼ teaspoon turmeric powder and sambhar powder and stir well.

Add tomato sauce. Add toor dal mixture, plus 3 cups of warm water, to the mixture in the saucepan. Stir mixture well.

Add tamarind paste and salt. When mixture begins to bubble, add zucchini and cook, covered, over low heat, until zucchini is tender.

Add coriander and simmer for an additional few minutes.

[rose75]

Kunganka , how are you. Hope you enjoyed your trip.
Sorry for not coming to the forum, there was a death in our house.
I was very busy with all the things. Sorry ka, I will come often after all the prayers are over.
Take care ka. Rose

[kugan98]

Kuganji... neenga oru navarasa naayaki

Madhu aanna

Kugan

[kugan98]

Dear Lathz, how are you and the little one?
What is he doing now, turn over , crawling?

Lathz thanks for your nice recipe.
Zucchini is expensive here, just like the brussel sprouts.
Anyway I like the zucchini.
Zucchini, always reminds me of my friend Suvai.

I will buy the zucchini and try the sambar.
Thanks Lathz, take care, Kugan

[kugan98]

Dear Rose, I am so sorry to hear the news.
May the soul rest in peace

Rose, please take your time, do the needful first.
Do not worry about the forum.
Take care, Kugan

[kugan98]

PINEAPPLE RASAM

Ingredients:

(A)
4 tbs of soaked toor dal
1 tomato chopped
3 green chillies sliced
1 cup water

(B)
1 cup chopped pineapples pureed with 1 cup of water
½ inch chopped ginger
1 tomato chopped
½ tsp tumeric powder
1 cup chopped pineapple
1 tsp jaggery
2 tsp rasam powder
3 cups of water, more if you like
1 tsp tamarind paste (optional )
Salt to taste

(C)
Seasonings:
2 tsp ghee
¼ tsp asafoetida powder
½ tsp mustard seeds
½ tsp cumin seeds
2 red dry chillies, broken
1 sprig curry leaves

A pinch of red chillie powder
Little coriander leaves.

Method:

Pressure cook all the ingredients in (A) for 2 whistles.
Let the steam settle on it’s own.

Now add in all the ingredients in (B).
Boil on medium heat for about 10 minutes.
Now heat a pan with the ghee, add in the ingredients in (C)
according to order. When done add the pinch of red chillie powder.

Now pour the seasonings over the boiling rasam.
Cook for a minute and remove.
Garnish with the cut coriander leaves.
Now gama gama rasam is ready.