Re: Mor Rasam - two methods of doing it. Dear Chitra Last week I had made mor rasam and my sonliked it very much. Today I made it with a little change. I boiled arvi and grinded the ingredients with coconut and added to the boiled arvi and added butter milk. So it cant be called mor rasam but mor kozambu. Thanks to u with love viji
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 ! <!--?xml:namespace prefix = o ns = "urn:schemas-microsoft-comfficeffice" /--> 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.
mg:aunty ! Fusing ginger and garlic for the "Rasam" ? :drool Awesome ! It is tantalizing to even read the recipe, what about the taste buds? Sure will try this soon ! You always come up with amazing ideas. Regards Krithika
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.