Rasams- the tongue ticklers !

Re: Mor Rasam - two methods of doing it.

Dear Viji,
We make seppankizangu Morkari which is similar but without pepper!
You have "fused" efficiently!:drool
Love,
Chithra.

 

Ginger-Garlic Rasam - Very jiffy, very tasty & ofcourse very easy !

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Tamarind paste - 2-3 tsp

Salt, haldi

Fry in ½ tsp ghee:

Red chillies - 1-2

Tur dhal - 1 tsp

Pepper - ½ tsp

Dhaniya - ½ tsp

Jeera - ½ tsp

And grind with


Fresh ginger - 1 “

Garlic pieces - 7,8

To temper:

Ghee - ½ tsp

Mustard seeds - 1 tsp

Curry leaves - few

Boil, tamarind paste with 1 cup of water, salt & haldi for a few mts.

Add the paste, required amount of water & simmer to froth.

Remove & temper.

This can be prepared by one-whistle method also.

 

Dear Krithi,
For many g-g is a must in cooking. So, with a wild idea, I tried "fusion" & it just clicked!! :drool
Hence you see it here!
Love,
Chithra.

 

Curry Leaf Soup - nothing, but goodness and nuitrition!

Fresh curry leaves - 2 cups

Chopped onions & tomatoes - ½ cup, each

Cooked moong dhal - 2 tsp (add to this 2 cups of water & churn)

To temper:

Oil - 1 tsp

Peppercorns - ½-1 tsp

Saunf - ¼ tsp

Jeera - 1 tsp

Heat a pressure pan & add oil.

Temper as given & the add onions & tomatoes.

Fry till the mass becomes pulpy.

Add curry leaves and dhal water.

Close the cooker & cook for 2 whistles.

Cool, open & liquidise.

Pass through soup strainer.

Serve hot.

 

Vegetable Rasam - filling and nuitritious, but still light !

Dhal is not used in this rasam, but only vegetables, boiled and mashed.

Tamarind paste - 1 tsp

Rasam powder - 1 tsp

Hing - ½ tsp

Salt, haldi.

To temper:

Ghee - 1 tsp

Red chilli - 1

Mustard seeds - 1 tsp

Jeera - ½ tsp

Curry leaves - few

Cube, pressurize with 2 cups of water & liquidize:

Carrot - 3 tbsp

Chow chow - 3 tbsp

Peas - 2 tbsp

Tomatoes - 2

Ginger - 1 “

Green chilli - 1

Keep the liquidized mixture ready.

Add 1 cup of water to tamarind paste, rasam powder, salt, hali and hing.

Add the liquidized mixture.

Pour in a vessel and keep inside water in a pressure cooker or pan.

Cook for one whistle.

Cool, open & temper.

Tamarind level and rasam powder may be increased or decreased according to personal preference.

 

Tomato Soup - is it not the “ultimate” in Soups?

Bright red, fleshy medium size tomatoes - 4

Choped garlic - 1 tsp

Chopped onions - 1 tbsp

Chopped celery - 2 tbsp (optional, but preferable)

Chopped capsicum - 2 tbsp ((optional, but preferable)

Carrot or beetroot - 1 tbsp chopped (otional)

Jeera - 1 tsp

Butter - 1 tbsp

Salt & Fresh pepper powder

Croutons - to serve with

Heat butter & add jeera when the former melts.

Then add all ingredients, in the order given starting from garlic.

Finally add chopped tomatoes & fry for 5 mts.

Add 2 cups of water & cook for a whistle or two.

Cool, open & liquidise.

Pass through a soup strainer & add salt & ppepper.

A little sugar makes it tasty.

Serve topped with croutons.

 

Babycorn Soup - elegant, but super-delicious!

Select fresh tender baby corn & chop.

Chopped baby corn - 2 cups

Chopped potato (unpleeled) - ½-3/4 cup

Onion - 1, medium

Celery chopped - 2 tbsp (optional)

Butter - 1 tsp (optional)

Salt & pepper.

Roast the onion in the flame, by inserting a skewer into it till the skin starts getting charred. Cool, peel & chop.

Pressurise together all ingredients for 3 whistles.

Cool, open & liquidise.

Add milk to get the required consistency.

Serve hot, sprinkling salt & pepper.