Rasams- the tongue ticklers !

Pomegranate Rasam - mildly sweet; shall we call it party rasam?

Tomatoes - 2

Pomegranate juice - ¾ cup

Cooked dhal - 2 tbsp

Salt, haldi

Fry in a few drops of ghee & powder:

Red chillies - 2

Peppercorns - ½ tsp

Tur dhal - 1 tsp

Dhaniya - 1 tsp

Hing - ¼ tsp

To temper:

Ghee - 1 tsp

Mustard seeds - ½ tsp

Jeera - ½ tsp

Lime juce - 1-2 tsp, to taste

Chopped coriander leaves - to garnish

Blanche, deskin & puree tomatoes.

Mix the same with salt & the made powder.

Add 2 cups of water to dhal & mix well.

Add dhal water and fruit juice also.

Heat till it just starts frothing.

 

Dear saivijairam,
Welcome to IL.
I have the habit of adding hing to every dish - evento onions. So, I think it is more a personal taste!:tongue
Yes, if you try, do dend me the FB.
Love,
Chithra.

 

Sweet Corn Soup - A winner For ever!

Buy fresh tender American Sweet Corn.
Remove the outer husks.
With a sharp knife, remove the kernels in a big plate.
Instead of grating, I give one “whir” in the mixi.

Whole kernels - ½ cup

Crushed corn - ½ cup

Cornflour - 2 bsp mixed wirh 1 cup water.

Salt, sugar

Boil whole kernels in 2 cups of water for one whistle in a pressure pan.

Cool, open & add crushed corn.

Cook for one more whistle.

Cool & open.

Mix the cornflour-water mixture & add.

Simmer on low fire till it boils for 2-3 mts.

Bring to desired consistency by adding more boiling water if necessary.

Add salt & sugar.

Serve hot with:

Green chillies in vinegar

Soya sauce

Sweet and sour garlic sauce.

 

Post-pregnancy Rasam - specially during lactation.

Traditionally tomatoes are not added.

Tamarind paste - 1 tbsp

To fry in 2-3 drops of ghee & powder:

Red chillies - 2,3

Tur dhal - 2 tsp

Kandathippili - 4,5 “ minimum

Dry ginger - 1 cm

Hing - ½ tsp

Lastly add:

Pepper - ½ tsp

Jeera - ¼ tsp

Curry leaves - few

Salt

Garlic - 2 whole garlic with pods

To temper:

Ghee - 1 tsp

Mustard seeds - 1 tsp

Curry leaves - few

Boil the garlic pieces separately, till soft.

Add 1 cup of water, to the paste, add salt & the boiled garlic pieces.

When the entire mixture boils together for a few mts, add the made powder & sufficient water.

Remove when it foams & temper.

 

Dear Ramya,
Now, now, what is "cooking", madam? If so, congrats!
I have no rasam recipe, but make soups with broccoli, spinach, paneer, tomato, carrot, potato, moong dhal &veges, rajma, onions & tomatoes etc.
All the above provide a lot of nutrients!
Take care.Love,
Chithra.

 

Dear KK,
Very nice gesture on your MIL's part!
Did the Mysore Rasam, you made for the get-together do the trick???!!!
Love,
Chithra.

 

Orange Rasam - as flavourful as only oranges are !

Cooked tur dhal - 1 tbsp

Orange juice - ½ cup

Tomatoes - 2, 3

Salt, haldi, hing

To fry in ½ tsp ghee & powder:

Red chillies - 2, 3

Pepper - ½ tsp

Tur dhal - 1 tsp

Jeera - ½ tsp

To temper:

Ghee - 1 tsp

Mustard seeds - ½ tsp

Orange peel (remove inner white portion by scraping) - 2 tsp

To garnish:

Coriander leaves - chopped

Orange segments - few (optional)

Blanche & liquidize tomatoes.

Add salt, haldi, hing & the made powder.

Boil for a few mts.

Add orange juice & dhal mixed with the right amount of water.

Simmer to froth.

Remove & temper.

Garnish.

Adding little lime juice is optional.