This is a typical Rasam recipe from Karnataka. This is also a simple recipe that does not require lot many ingredients and can be done in a jiffy. So it is a good one to prepare when looking for a change or when hard pressed for time.
Notes: I didn’t think much of this rasam while [...]
Come Sunday and this is a regular meal at our house. I have been making this for almost 3 years now and strangely none of us are tired of eating the same old stuff. One week I use Lima Beans and the other week I use Black Eyed Beans. I also make oven baked potato [...]
Few things surprise me a lot. Like there are certain dishes that we prepare almost everyday, yet they are not featured in my dear blog. Jeelakarra Miriyala Rasam is one such dish. Rasam as most know, is must in most households down south. And mine is no less. What's more, this is Amma's signature dish. People from far and away visit us, especially for her Cumin & Pepper Rasam. Dad, infact tease her saying, she prepares it lip-smacking when guests drops in. Dad calls it Guest's Rasam. And if by any chance it doesn't come out tasty, he will ask her why she didn't prepare a Guest's Rasam. I have seen many falling in love with her Jeelakarra Mirilaya Rasam, that I have stopped counting. Both my sils family adore her rasam and when they visit, I ask Amma to prepare a big vessel of Rasam for
INGREDIENTSCoriander seeds ( saboot dhana) - 2 1/2 cupsRed chillies - 1 1/4 cupsPepper corns (Saboot kali mirch) - 1/2 cupRed gram (Arhar dal) - 3/4 cupBengal gram dal ( Channe ki dal) - 1/4 cupCumin seeds (jeera) - 1/2 tbspTurmeric powder - 1 tspCurry leaves - fewMETHODRoast all dry ingredients separately, except turmeric. Mix all ingredients together and grind to a fine powder.Store in an air tight container and use as required.
INGREDIENTSTomatoes (cubed) - 2Asfoetida (hing) powder - 1/2 tspRasam powder - 2 tspRed gram (Arhar dal) - 1/4 cupTamarind - lemon sized ballSalt - to tasteChopped coriander leavesBagharOil - 2 tbspCumin seeds (jeera) - 1 tspRed chilli - 1Curry leaves - fewMETHODPressure cook dal with 1 1/2 cups water for 15 minutes after the first whistle. The dal should be soft and well blended.Boil tamrind in water and extract pulp.Mix tomatoes, tamarind extract, asfoetida powder, rasam powder and salt in a pan. Add 1 cup water. Simmer for about 15 minutes.Add the cooked dal and enough water to get a thin watery rasam. Boil for 10-15 minutes. Keep aside.Heat 2tsp oil and add all the ingredients for baghar. When the mustard seeds splutter, add to the rasam. Garnish with chopped coriander leaves. Serve h
"Food, like a loving touch or a glimpse of divine power, has that ability to comfort."
-Norman Kolpas
Our senses hold some of our most potent memories. Touching the silk or smelling herbal soap, aroma of ground coffee brewing in coffee maker or sizzling of curry leaves in oil sends me back in time to my Ajji’s
Sometime ago I watched a really well presented documentary which highlighted the issue of child obesity in UK. Although I am very much aware of the growing issue about obesity all around the world, this documentary made me realise how obesity has become more like a social plague. We are talking about one of the biggest growing problem here. Although some people seemed to suggest the main cause for obesity is genetic, research shows that the main cause has got to do with diet and eating habit within the family rather than genetic.We have become a fast food generation country with fast food restaurants springing up everywhere like wild mushrooms and junk food readily available. Just take a tour in our supermarket and you will be surprised to see the shelves packed with ready to eat foods which contain very high levels of sugar and unhealthy fat. Talking with one of my colleague made me realise, gone are the days of home cooked meals in many homes. Healthy and nutritious home cooked meals
Sometime ago I watched a really well presented documentary which highlighted the issue of child obesity in UK. Although I am very much aware of the growing issue about obesity all around the world, this documentary made me realise how obesity has become more like a social plague. We are talking about one of the biggest growing problem here. Although some people seemed to suggest the main cause
Sometime ago I watched a really well presented documentary which highlighted the issue of child obesity in UK. Although I am very much aware of the growing issue about obesity all around the world, this documentary made me realise how obesity has become more like a social plague. We are talking about one of the biggest growing problem here. Although some people seemed to suggest the main cause
I come from a coastal town which is abundant with coconut palms swinging to the cool breeze from Arabian Sea. I have grown eating almost everything cooked using coconut in its different forms like coconut milk, ground coconut, grated or desiccated, dry coconut, coconut milk, tender coconut, coconut malai, coconut water and ultimately cooked in coconut oil. Ah!!! Coconut oil always reminds me of the litres of coconut oil applied to my head with vengeance by my mother and her mother. The weekend session of oil massage is something which I never appreciated as a kid. But now, the way westerners paying thousands of dollars in the name of aroma therapy made me realise what was head ache session in childhood is one of the luxuries of the century. I guess that’s the problem with most of us. We start to appreciate things when it has some designer label attached to it.Coconut is something I have in my pantry 24X7 through out the year. Canned, cream, desiccated, fresh or frozen, you will surel
Most of my friends and people who know me tell me, “You are so strong S. You know how to deal with worst situations”. This always makes me think again and again. Am I that strong? Can I cope up with any worst things and survive? No, I am definitely not that strong. If I am strong, then I inherited it by default. I inherited it by genes from one strong woman, my mother. I am blessed to have been raised by a woman who is never afraid to show her unconditional love. She never backs down from anything or anyone. She has given us courage, unconditional love, identity of our own, pride and ability to stand on our own feet in this not so kind world, not just nourishing food.There is no greater love than the love of a Mother. There are times, even now, when I don’t feel well and I pick up the phone and call her. As soon as I hear her voice I revert to a child and as always in her loving way, she makes everything alright for me with her love. If anyone to ask me who my role model is, I wo
Rasam normally forms the second course in a traditional South Indian menu. There are various ways of preparing it. It is normally mixed with plain cooked rice and eaten with different curries for sidedish. It makes for a very good appetizer or soup also when taken all by itself. This is one of my favourite recipe as its very simple and quick to prepare. And tastes really good too...Ingredients:1 Medium sized Onion, Peeled and sliced horizontally2-3 Tomatoes or 1 Canned Tomato1 medium sized raw Mango, diced (optional)1-2 Green chillies, sliced1 inch ginger, chopped finely1/2 cup of Red LentilsFresh coriander leaves1 teasp of tarmaric powder2 Tbsp of Rasam Powder1 teasp JaggarySaltFor seasoning:1 dry red chilli2 teasp mustard1 teasp jeera/cumin seeds1/2 teasp Hing/AsafoetidaOilMethod:In a pressure cooker take little oil and season with red chilli, mustard, jeera and hing.When it starts spluttering, add sliced onions, green chillis and finely chopped ginger, cook for 1 min.Add tarmaric an
