Ingredients:
Tamarind- a big lime size
Dates-5
Crushed Ginger- 1 tbsp
Coarse pepper powder- half tsp
Sambar powder or rasam powder- 1 tsp
Asafoetida pr- half tsp
Turmeric powder- half tsp
Crushed tomatoes- half cup
Chopped coriander leaves- 2 tbsp
Curry leaves- a few
Salt to taste
Crushed jaggery- 2 tbsp
Ghee- 1 tbsp
Cooked thuar dal- 1 tbsp
Procedure:
soak the tamarind in 2 cups of water and then extract its juice. Grind the dates and the ginger coarsely and add it to the tamarind extract with the t.powder, dal, s.powder, tomatoes, 2 cups of water and the greeans. Heat a pan and add the ghee. Add the asafoetida powder and the pepper. Fry for a few seconds. Add the tamarind mixture and allow it to simmer for a few minutes. Lastly add the jaggery and allow it to simmer for a few seconds.
Monday, 17 October 2011
DATE GINGER RASAM
DATE GINGER RASAM
Ingredients:
Tamarind- a big lime size
Dates-5
Crushed Ginger- 1 tbsp
Coarse pepper powder- half tsp
Sambar powder or rasam powder- 1 tsp
Asafoetida pr- half tsp
Turmeric powder- half tsp
Crushed tomatoes- half cup
Chopped coriander leaves- 2 tbsp
Curry leaves- a few
Salt to taste
Crushed jaggery- 2 tbsp
Ghee- 1 tbsp
Cooked thuar dal- 1 tbsp
Procedure:
soak the tamarind in 2 cups of water and then extract its juice. Grind the dates and the ginger coarsely and add it to the tamarind extract with the t.powder, dal, s.powder, tomatoes, 2 cups of water and the greeans. Heat a pan and add the ghee. Add the asafoetida powder and the pepper. Fry for a few seconds. Add the tamarind mixture and allow it to simmer for a few minutes. Lastly add the jaggery and allow it to simmer for a few seconds.
PORICHA RASAM
Ingredients:
Lentils- 1/4 cup
Green gram-1/4 cup
Chopped tomato- 1 cup
Turmeric powder- 1/2 tsp
Chopped coriander- 1/4 cup piece
Salt to taste
Ghee- 1 tbsp
Mustard seeds- 1tsp
Asafoetida- a marble size
Fry the following ingredients in a little oil to golden brown and powder them coarsely:
Black gram-1 tsp, cumin seeds- 1 tsp, peppercorns- 1 tsp, Bengal gram- 1 tsp, red chilli- 1, shredded coconut-1/4 cup
Procedure:
Cook the dals. Add 4 to 5 cups of water to it. Add the fried powder, and all the ingredients to it except the mustard seeds and the asafoetida. Simmer it for
2 minutes. Heat a pan and pour the ghee. Add the mustards and the asafoetida. When the mustards splutter add this to the rasam.
MOR RASAM
Ingredients:
Thin buttermilk- 2 cups
Cumin seeds- 1/2tsp
Turmeric powder- 1/2 tsp
Gingelly oil- 2 tsp
Fry the following ingredients to a golden brown colour and powder them finely:
1/2 tsp fenugreek seeds, red chilli-1, asafoetida- a pea size, coriander seeds- 1/2tsp, lentils- 1/2 tsp
salt to taste
Procedure:
Add the turmeric powder, salt and the fried powder to the butter milk and mix well. Heat a pan and pour the oil. Add the cumin seeds and when they splutter add the buttermilk. When the butter milk starts to simmer, put off the fire. Mix well.
Friday, 14 October 2011
MYSORE RASAM
Ingredients:
Lentils- a handful [cooked]
Tamarind- a lime size
Tomato- 1 cup [crushed]
Turmeric powder- 1/2 tsp
Coriander leaves- a handful
Salt to taste
Ghee and oil- 1 tbsp
Mustard seeds- 1 tsp
Fry the following ingredients in a spoon of ghee to a golden brown colour and then powder them coarsely:
Lentils- 1 tsp
Bengal gram- 1/2 tsp
Peppercorn- 1 tsp
Cumin seeds-1/2 tsp
Red chilli-1
Curry leaves- 1 arc
Shredded coconut-1 tbsp
Asafoetida- a pea-size
Procedure:
Soak the tamarind in a cup of water for an hour and then extract its juice. Add
enough water to make it to 5 cups. Add turmeric powder, tomato and enough salt to it and let it simmer for a few seconds. Add the cooked dal and the rasam powder and again allow it to simmer for 2 minutes. Heat a small pan and pour the oil and ghee. Add the mustard seeds and when they splutter add this with the coriander leaves to the rasam. Use it after half an hour.
Tuesday, 11 October 2011
THENGAIPAL RASAM [COCONUT MILK RASAM]
Extract 1 cup of thick coconut milk from1 cup of shredded coconut. Soak a lime-sized tamarind in water for half an hour and then extract its thick juice. Heat a kadai and add 1tbsp ghee and 1tbsp oil. When it becomes hot, add half cup of crushed tomatoes, 2 slit green chillies, 5 garlic flakes, 2tbsp chopped coriander leaves, 1sp turmeric powder, a pinch of cinnamon powder, 1sp aniseed powder, 1sp pepper powder and 1sp cumin powder. Cook until the oil floats on the surface. Pour the tamarind extract with enough water and salt. Let the rasam simmer for 2 minutes. Then put off the fire and add the coconut milk. Mix well.
MURUNGAIKKAI RASAM
Pressure cook ¼ cup of thuar dal with 3 cups of water and small pieces of one Big murungaikkai. Soak a lime sized tamarind in water for 1 hour and then extract its juice. Boil this juice with 1 cup of water, 1 tbsp chopped coriander leaves, ½ cup of chopped tomatoes, 1sp rasam powder , 1sp turmeric powder, 1sp asafoetida powder and 1 cup of water for at least 5 minutes. Then add the cooked dal and enough salt. When the rasam starts to boil again, put off the fire. Heat a kadai and pour 1tbsp ghee. When the ghee becomes hot, add 1sp mustard seeds and when they splutter add curry leaves and pour this in the rasam.
JEERAKA RASAM. [CUMMIN RASAM]
Soak 1tbsp thuar dal in a cup of water for 1 hour. Soak a small lime-sized tamarind in water for 1/2 hour and then extract its juice. Grind the dal with 1 red chilli, 1sp cumin seeds, 1 1/2 cups of chopped tomatoes and a few curry leaves coarsely. Add the tamarind extract to this ground masala with enough water, salt and 1sp turmeric powder. Heat a kadai and pour 1sp ghee and 1sp oil. When the oil becomes hot, add 1sp mustard seeds. When they splutter add 1 small piece of asafoetida and stir for a few seconds. Then add the prepared rasam and allow it to simmer for 4 minutes.
GARLIC RASAM
Soak a lime-sized tamarind for half an hour and then extract its thick juice. Heat a kadai and add 1sp oil. Fry 3 red chillies, quarter spoon fenugreek seeds, 1sp coriander seeds, 2sp thuar dal, 1sp peppercorns and a pea-sized asafoetida to a golden brown colour and then powder it. Again heat a kadai and add 2sp ghee and 1sp oil. Add 1sp Cummin seeds and some curry leaves. When they splutter add 25 small garlic flakes. Fry them on a slow fire until the garlic flakes become soft. Add the tamarind extract, 1sp turmeric powder, half cup of crushed tomatoes, the powder, enough salt and water. Let the rasam simmer for 2 minutes.
VENTHAYA RASAM [FENUGREEK RASAM]
Soak a lime-sized tamarind in water for an hour and then extract its thick juice. In a sp of gingelly oil, fry 1/2sp fenugreek seeds, 2 red chillies, 10 peppercorns and 11/2sp shredded coconut to a golden brown colour and then powder them. Heat a kadai and pours 2sp gingelly oil and 1sp ghee. When it becomes hot, add 1sp mustard seeds. When they splutter add a pea-sized asafoetida, 1/2 cup chopped tomatoes, and 1sp turmeric power and fry well under medium fire until the tomatoes are well mashed. Add the tamarind extract, the powder, 1tbsp chopped coriander, curry leaves, with enough salt and water. When the rasam starts simmering, put off the fire.
VEPPAMPOO RASAM: [Neem flower rasam]
Ingredients:
Tamarind-a lime size
Red chillies- 3
Cooked dal- ¼ cup
Turmeric powder- 1 tsp
Asafetida- a marble size
Veppampoo- 2 tbsp
Ghee- 2 tbsp
Chopped coriander leaves- 2 tbsp
Curry leaves- 1 arc
Mashed tomato- ½ cup
Rasam powder- 1 tsp
Mustard seeds- 1 tsp
Enough salt
Procedure:
Soak the tamarind in 2 cups of water for half an hour and then extract its juice. Pour it in a kadai with 2 more cups of water with enough salt, tomatoes, rasam powder turmeric powder and the cooked dal. Let it simmer for 3 minutes. Heat a small kadai and pour the ghee. Add the mustard seeds and when they splutter, add the red chillies, curry leaves and asafetida. Then add the veppampoo and fry to a brown colour and add these to the simmering rasam with the coriander leaves. Let the rasam simmer for a few minutes.
HORSEGRAM MASIYAL and HORSEGRAM RASAM
Recently I have tried the following recipes which I have learnt from my friend. They turned out deliciously. I wish to share them with all of you. First, I am posting here the “Horsegram masiyal” [KOLLU MASIYAL]. This can be eaten as a side dish. We can mix this with hot rice and ghee. This will be delicious to eat.
Ingredients:
Horsegram- 1 CUP
Chopped tomato-1/2 cup
Green chillies-2
Coriander seeds- 1 tsp
Cumin seeds-1/2 tsp
Red chillies-1
Chopped sambar onions- 1/2 cup
Crushed tomatoes- 2 cups
Turmeric powder- 1/2 tsp
Oil- 4 tbsps
Salt to taste
Procedure:
Pressure cook the horsegram with chopped tomatoes, green chillies, coriander seeds, cumin seeds, red chilli, turmeric powder and 3 cups of water.
Drain the water and mash the cooked horsegram well to a coarse paste. Heat a pan and pour the oil. Add the onions with the tomatoes and cook well until they are mashed well. Add this to the kollu masiyal and mix well. Add chopped coriander leaves.
HORSEGRAM RASAM:
Soak a lime-sized tamarind in a cup of water for 1 hour and then extract its juice. Mix this to the drain kollu water. The rasam should be measured to 5 cups.
Add 1 cup of mashed tomatoes, 1/2 tsp of turmeric powder and enough salt to the kollu water. Pour the rasam in a pan and let it simmer for 5 minutes. Then add 1/2 tsp of sambar powder, an arc of curry leaves and a handful of chopped coriander leaves. Let the rasam simmer again for 2 minutes. Heat a small kadai and pour 2 tsp of gingelly oil. Add 1 tsp of mustard seeds. When they splutter, add a small piece of asafoida and pour this tempering in the rasam.
There is no need to soak kollu prior to cooking. Just fry it for a few minutes till its colour changes lightly. Then wash it and then cook in the pressure cooker with enough water to 4 whistles. But if you soak it for a few hours before cooking, the result will be good. There is no need to fry it if you soak for 3 or 4 hours.
Thursday, 29 September 2011
MINT RASAM [புதினா ரசம்]
Ingredients:
Sambar onions – 6
Big tomato-1
Mint leaves- a handful
Tamarind- a gooseberry size
Thuar dal- ¼ cup
Red chillies-3
Pepeprcorns- ½ tsp
Coriander seeds- 2 tsp
Mustard seeds- ½ tsp
Cumin seeds- ½ tsp
Salt to taste
Turmeric powder- half sp
Oil- 1 tbsp
Procedure;
Boil the dal in the pressure cooker.
Soak the tamarind in a cup of water for half an hour and extract its juice.
In a tsp of oil fry the red chillies, coriander seeds and the peppercorns to golden brown.
Heat a pan and pour the oil.
Add the mustard seeds and when they splutter add the cumin seeds and fry for a second.
Add the sambar onions and fry them to golden brown.
Add the tomatoes with the turmeric powder and fry them until the tomatoes are mashed and the oil floats on the surface.
Add the mint leaves and fry for a few seconds.
Pour the tamarind juice with enough salt, 2 cups of water and the cooked dal.
When the rasam starts to boil, add the fried powder.
Mix well.
Again when the rasam starts to boil, put off the fire.
The tasty rasam is ready now!
CHICKEN RASAM[கோழி ரசம்]
This is a tasty rasam using small chicken pieces. This may be served as a starter before a delicious feast! It is also served with hot rice! 
INGREDIENTS:
Fennel seeds- half sp
Cumin seeds- half sp
Sambar onions-20
Tomato-2
Finely chopped pieces of chicken- 1 cup
Finely chopped garlic- 1 tsp
Finely chopped ginger- 1 tsp
Curry leaves-a few
Chopped coriander- 3 tbsp
Lime-1
Salt to taste
Turmeric powder- half
Oil-2 tbsp
Ghee- 1 tbsp+1 tsp
Fry the following ingredients in a tsp of ghee to golden brown and then powder them finely.
Coriander seeds- 2 tsp
Fennel seeds- 1 tsp
Cumin seeds- 1 tsp
Peppercorns- 1/2 tsp
Red chillies-3
Procedure:
Heat a pan and pour the ghee and the oil.
Add the fennel seeds and the cumin seeds.
When they start to splutter add the onion, tomato, ginger and the garlic.
Fry them until they are mashed and the oil floats on the surface.
Add the turmeric powder with the greens and fry them for a minute.
Add the chicken pieces and fry them on medium fire for a few minutes.
Add 8 cups of water, the ground powder and salt.
Let the rasam boil for some minutes.
Put off the fire and mix in the lime juice.
The delicious chicken rasam is ready now.
