Simple Rasam

         Rasam ,South indian soup ,is prepared in various methods.Also many varieties of rasam are being prepared.It can be taken with rice and also consumed as a drink,if we have starting symptoms of nasal congestion.Rasam is very light to digest ,so it is generally advised for sick people to have for their lunch.I have posted the rasam recipe which my mom prepares at home,its simple and easy to prepare.I struggled to get the close match of the rasam mom prepares,but now somehow i have got the similar taste of mom's rasam by preparing it again and again.To get the perfect rasam please follow the instruction's below.I'm sure you too will get it.

Ingredients

Serves 5-6

Tomato(Medium Size) - 2 

Tamarind - a gooseberry size

Hing - 1/4 tsp

Turmeric Powder - 1/2 tsp

Coriander Leaves - few

Salt - as reqd

Water - as reqd

To Grind

Garlic pods-5 to 6

Black Peppercorns- 1.5 tsp

Jeera seds - 1 tsp

Green chilly - 1'inch size

To Temper

Oil - 1tsp

Mustard Seeds - 1/2 tsp

Dry Red Chilly (broken)- 2 to 3 pieces

Garlic (crushed) - 1 tsp

Curry Leaves - a sprig

Method

• In a kadai/heavy bottomed vessel add water and boil the tomatoes till its outer skin splits.Switch off.Transfer it to a vessel (is using kadai to boil tomatoes).Add turmeric powder,salt,hing and add required amount of water.When the water is warm enough, add the tamarind.You can also soak the tamarind separately in a bowl ,mash it to extract the juice and then mix it to the vessel.Let it stand for 10minutes.

• Mash the tomatoes and tamarind with your hands after 10 minutes.Then in a mixer grind pepper,garlic,jeera and green chilly.Add them to the mashed tomato-tamarind water.Add chopped coriander.

• In a pan temper with mustard seeds,crushed garlic,dry red chill and curry leaves.Add the rasam mix to the pan.Let it boil in medium flame.When the upper layer of the rasam forms a foamy layer Switch off the flame.Dont boil more than that stage,else the taste will be perfect.

Tip

• Add the other ingredients in the temper section,only after all the mustard seeds have crackled.
• Dont over boil the rasam mix,the tamarind juice will spoil the perfect taste if the rasam get overboiled.
•  It's shelf life is 7days,if stored in refrigerator immediately after use. 

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Idiyappam/String Hopper

      Idiyappam a familiar recipe around Kerala and TamilNadu.It's a simple breakfast/dinner to have,makes our stomach feel light.Easy to digest .If you wish to give a light load to your stomach,you could blindly opt this.It can be made both with store brought rice flour or home made flour.Both sweet and spicy version can be prepared with this plain Idiyappam as the base.I will post the sweet and spicy version in my future posts.Nowadays ready made idiyappam's are available.But nothing can beat the freshly made one's.

Ingredients

Serves 3 to 4

Rice Flour - 2 Cup

Water - 3 Cup

Salt - 1/4 tsp or as reqd

Method

• Add your flour in a wide bowl and keep aside.In a  vessel add water and salt and let it boil.Switch OFF the flame when you find the bubbles at the bottom of the boiling water.Slowly add the hot water to the rice flour,and mix with a spatula.Take care ,as the water will be hot to handle with.

•  Add the water little by little.And when the dough is warm enough to touch,form it to a dough with your hands.Remember to rub your palms with a bit of oil.Cover the dough with a wet cloth and leave it aside for 10 minutes.Let the dough cool by itself.Once the dough is little warm.Using a Idiyappam press layer it to the greased idli plate and steam it for 5-7minutes.

•  Serve hot with grated coconut and sugar/Coconut Milk/Veg Stew.

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MorKuzhambu-Yogurt Gravy/Curry

      Morkuzhambu ,a mild-spicy yogurt based gravy.Since it's summer now,most of us take curd,buttermilk,lassi to cool our body.So this would be spiced yogurt curry ,which could be served hot ,and would be your alternative to the normal curd rice.Not only during summer,this curry is prepared all through the year.The probiotics present in the yogurt has a balancing effect to our guts,and helps in easy digestion.It also has a soothing effect to our digestive system.It can also be said as south indian kadi,because of its similar nature with yogurt based version,that's prepared in north india.

IngredientsServes 4

To Boil 

Ash Gourd/White Pumpkin - 1/4 Cup(Optional)

For Gravy

Fresh curd - 2 Cup

Turmeric Powder - 1 Tsp

Asafoetedia/Hing Powder - 1/4 Tsp

Water - 1 Cup

Salt - as required

To Soak and Grind

Thoor Dhall - 2 Tbsp

Green Chilly -1 No

Jeera - 1 Tsp

Coconut (Grated)- 2 Tbsp

To Temper

Oil - 1 Tsp

Mustard Seeds - 1/4 tsp

Curry Leaves - few

Method

• Boil the Ash Gourd in water with a dash of salt and keep aside when they are ready.In your mixer add the fresh curd, asafoetedia ,turmeric,salt and give it a pulse.Collect the curd mixture in a vessel and keep aside. 

•   Soak the thoor dall along with Jeera for 1/2 hr. In a mixer add the soaked dall,jeera,chilly and     coconut to a smooth paste.And mix the paste to the curd mixture.Now the main part is over.

• In a pan add oil and temper with mustard seeds and curry leaves.If you wish to add the boiled ash gourd add it after tempering.You can also add cubed Ladies Finger,saute them until they are cooked.

•  Then add the prepared mix and let it boil.Keep the flame in Medium-Low.

•  Switch off the flame when the boiling mixture forms a frothy upper layer.Do not let it boil ,after that.Else the gravy will curdle.So keep an eye while boiling.

• Now it's ready ,serve hot /warm .

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Express Veg Pizza - No Pizza Sauce

         Pizza Pizza Pizza ,even though originated from Greek,is being adored by our nation all through the 6 to 60's age group.May be your team lunch ,or a get together with your friends at a restaurant,now-a-days people opt for pizza and pizza only.Today i'am going to share a quick version of pizza,so I've named it as Express Veg Pizza.I'm not going to use pizza sauce,instead we will use the tomato ketchup.So you can make the pizza instantly at the moment you think,without the need to run to your departmental stores to purchase the pizza sauce,or needn't spend time at your kitchen in preparing your sauce.I personally felt this too tastes good,and no major difference in taste without the pizza sauce.

Ingredients:

Ready Made Pizza Base -1

Tomato Ketchup -2Tbsp

Mixed Veggies of your choice:

Capsicum (diced) -1no

Onion (diced) -1/2 no

Tomato(diced) -1no

Mushroom - 2 to 3no

Baby Corn  - 2 no

Pepper - 1/4tsp

Mozzarella Cheese (cubed/grated)-1/4cup

Oil -to grease the pizza/crust plate

Method

• Preheat the oven to 180 degree C.Grease the pizza/crust plate with oil .Place the Ready made pizza base over it.

•  Spread the ketchup allover the base.

•  First spread a layer of grated cheese above the ketchup layer.Then arrange the mixed veggies and sprinkle some pepper powder.Since the cheese has sufficient amount of salt in it ,no need to sprinkle salt.

•  Cover the veggies with grated and cubed cheese.And bake for 10 -15 minutes in the preheated oven.Mine was ready in 12 minutes.

•  Serve hot with Ketchup.

Tip

•  I suggest to use cubed cheese so that the cheese melts covering the  veggies,and gives the look like a restaurant pizza.

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Carrot Beans Poriyal/Stir Fry-Spicy Version

          Carrot Beans a spicy stir fry/poriyal is a best combo to have with rasam ,curd and even dhal rice.This is a spicier version which i have made here.Coming to the health facts about this dish.Carrot which is good source of Vitamin A ,in the form of beta carotene,normally said to be good for the eyes.Beta carotene is an anti oxidants and thus it prevents cell degeneration. Anti-oxidants also slow down the ageing process.Carrots indeed gives you a glowing skin.And beans,eventhough belonging to the legume/pulses family,it lacks some essential amino-acids,so instead of taking beans as a sole dish it's best said to combine with brown rice,corn,nuts,seeds and wheat to get the complete protein content,that is required for our body.Some of the medical facts that beans provides like ,lowers the cholesterol level,regulates the functions of colon ,prevents and cures constipation,lowers blood pressure.

Ingredients

Serves 3-4

Carrots (diced) - 1Cup
Beans(diced) -1 Cup
Sambar onion/Shallots - 5 nos
Turmeric Powder - 1/2 tsp
Salt -As Reqd

To Crush 

Garlic pods -3 to 4
Green Chillies-1 no
Jeera - 1/2 tsp

To Temper 

Mustard Seeds-1/4 tsp
Curry Leaves - few
Oil - 1 tsp

Method

• Crush the garlic,green chillies and jeera in a stone mortar-pestle, or in your mixer in pulse mood,and keep aside.Add the chillies according to the spice level.I think 1 no of green chilly is enough for this prep.In a pan add oil and temper with mustard .Add the chopped onions and saute for a while.

•  Then add the curry leaves and the crushed ingredients and stir them,until the raw flavour of the garlic and chilly has gone off.

•  Then add the diced veggies ,turmeric powder and rock salt .Stir them and close the vessel with a lid.The veggies would have half cooked from the water coming out them.Stir occasionally.Add some water and let the veggies cook well.

• Switch OFF the flame.when it's done.Serve Hot.

     Tip

• Can add grated coconuts finally before switching off the flame.

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Semiya Javvarasi Payasam/Vermiceli Sabudhana Kheer/Pudding

            A party meal will never be fulfilled without this payasam at an end.This payasam is widely served among south indian marriages.The jelly like Javvarisi/Sago makes it more attractive and tempting to have a gulp.Generally sago has a coolant effect to our body,gives more energy instantly since it contains starch/carbohydrates.Sago is a low calorie food and has no protein ,hence can be taken during your diet plan too.So why to resist hard behind this dessert.Have a sip an enjoy your day!!!

 Ingredients

Serves 5

Sago/Javvarisi -1/4Cup

Semiya/Vermiceli Roasted - 1/2 Cup

Sugar -1/2 Cup

Milk -2 Cup

Water -2 Cup

Elaichi(crushed) powder -1/2 tsp

Grated coconut -2 Tbsp

Ghee -2tsp

Cashew,Raisins -few

Saffron -few strands

Method

In a kadai roast the nuts and raisins by adding little ghee,and keep aside.Wash the sago with water twice and remove the dirt's.In a heavy bottomed vessel add water and let it boil.When you find the bubbles coming up ,add the washed sago.Let it boil.Stir occasionally.

 After 10-15 mins of boiling the sago will look alike jelly.If not cook until the sago turns alike jellies.It will double in its original volume.

 Then add the roasted vermicelli.And boil for another 4 -6 minutes.Check whether the vermicelli has cooked by pressing it in between fingers.If you can easily break it,it's cooked,else cook for some more time.

 Add the sugar and boil until the sugar dissolves completely.

 Add the crushed elaichi powder.Switch OFF the flame.

 Finally add the milk give a stir.Add the nuts at last.While serving add the saffron strands.Serve hot or warm.

Sending to Nivedhanam Sowmya's First Blog Anniversary Event-Authentic Indian Sweets

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Prawns Spicy Masala Roast -Dry

           Prawns also referred as Shrimp is a rich source of protein , according to my opinion,it's a bit more tastier compared to fish food.Might be due to their rich protein content make them even more tastier compared with other fish varieties.So people who have to take care of their cholesterol levels,should definitely have an eye while having prawns.Generally prawns are sweetish by nature,so some spicy masala will go well with them.It's simple and easy to prepare.This Prawn roast can accompany your curd rice,rasam rice and even sambar          

 

Ingredients

Prawns- 1/2 kg

Bay Leaf -1no

Cinnamon  2"stick -1 no
Garlic Pods -5 to 6

Tomato Puree - 1/2 Cup

Tomato Ketchup - 1 tsp

Oil - 2 tbsp
Salt - as reqd

To Marinate

Turmeric Powder -1 tsp
Rock Salt - as reqd
Lime juice -1/2 tsp

To Roast and Grind

Dry Red Chillies-3 to 4
Coriander Seeds - 1tsp
PepperCorns(Black)-1/4tsp
Jeera - 1tsp
 

Method

• Marinate the cleaned prawns for 1hr with the things mentioned under To Marinate .In a kadai add oil and roast the things mentioned under To roast and Grind.And grind them along with garlic,(no need to fry the garlic) to a semi smooth paste by adding water little by little at a time,and keep aside.

 

• After an hour ,roast the prawns in a pan for 1-2 mins by adding little oil and keep aside.Do not discard the prawn juice.In the same pan add bay leaf and cinnamon and saute them.

• Add the tomato puree and saute for a while,then add the rock salt and keep on sauteing them until the oil separates.Then add the prawns and cook them along with the ground masala.

•  Add some water let them cook for about 3-4 mins.Close the pan with a lid.Finally add the Ketchup and saute for a while.Remove from flame when it's done.Ensure that the masala is sticking to the prawns.

• Garnish with chopped garlic and serve hot.

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Lemon Rice

                Lemon Rice/Ezhumichai Saadam/Chitrana ,is a simple food prepared around South India.It will be the lunch prepared during journey,as a take away,due to the tanginess of the lemon the prepared food stands for a long time compared to ordinary foods,so obviously it comes under the travel food.And generally lemon is a natural coolant to human body and also a refresher.Taking it during summer time,is ideal to reduce our body temperature.

 

 Ingredients

Serves 3-4

Cooked Rice -4 Cups
Lemon -2 nos
Bengal Gram -2 Tbsp
GroundNut - 2Tbp
Asafoetidia - a dash
Salt - as reqd
Turmeric Powder - 1/2 tsp

To Temper

Gingely Oil - 2Tbsp
Mustard seeds -1/2tsp
Dry Red Chillies -2 Medium size
Curry Leaves -few

Method

• In a kadai add oil and fry groundnuts,let them get roasted well.Keep aside the roasted nut.Add the bengal gram and roast till it turns golden color.Keep aside after roasting.In a cup squeeze out the lemons, filter them and thrash out the seeds.Mix the turmeric powder,asafoetidia and salt and keep them ready.

• In the same vessel crackle the mustard seeds ,add the red chillies,curry leaves.Saute them.Now add the roasted nuts.Finally add the lemon mixture ,saute for 10-15 sec,switch off the flame.Do not overcook else the fragrance of the lime will go off.Let it cool for 10mins.

 

• Now add the mixture to the cooked (cooled) rice.Mix it well.Now the Lemon rice is ready.Serve warm with poppadoms,fried coconut thogayal/thovayal.

 

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Fried Coconut Thovayal-Side dish for Variety Rice

           Fried Coconut Thovayal/Thogayal is an ideal match for variety rice like Lemon Rice/Puliyodharai Rice.It is a bit hot and bit tangier side dish that accompany the variety rice.

Ingredients

Serves 4

To Grind

Coconut (Grated) - 3/4cup

Garlic pods -4

Tamarind - a pinch

Water -as reqd

Salt -as reqd

To Temper

Gingely Oil - 1tsp

Mustard Seeds -1/2 tsp

Curry Leaves -a sprig

Method

• In a mixer,grind the ingredients in the To Grind section.Don't grind it too finely.The paste should be coarsely grind and keep aside.In a pan temper the mustard ,curry leaves with oil.Add the ground paste and add little water.Close the pan with the lid and let them cook.

•  Allow it to boil well.After some time oil may ooze out and the water might have reduced by now.You can find the bubbles.Close the pan,and stir occasionally.The water should get completely dry out from the mixture,until then keep on stirring.Until the chutney comes to stage of the 3rd pic,do stirring.Serve with your variety dish .

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Home Style Veg Kurma -No Ginger/Garlic Side Dish For Chapathi/Parotta

               Vegetable kurma,a simple and mild spice blended side dish for chapathi or parotta recipes.Contains mixed vegetables of your choice, any type of vegetable can be added to make this.So simple to prepare and tasting good,only cutting and grinding will be the pre-preparation.The rest is sauting and cooking.We can bring out the perfect taste without including ginger garlic paste.Truly a Home Style dish.

 

 

Ingredients

Serves 3-4

Mixed Vegetables of your choice -1bowl

Onion(Medium Size) -2

Tomato(Medium)-1

Turmeric Powder -1 tsp

Water - 1 -2 Cup

Salt -as reqd

For Masala - to Grind

Coconut (grated) -2 Tbsp
Roasted gram dal/Chutney dal/pottu kadalai -1 Tsp
Cumin seeds- 1 tsp
Saunf seeds - 1 1/2 tsp
Peppercorns(black) -1tsp
Green Chilly - 1 -2 (depends on the spiciness of the chili)

To Temper

Oil - 3 tsp
Mustard seeds -1/2 tsp
Cinnamon  2" stick - 1no
Cloves - 2
Curry Leaves ,Coriander & Pudhina Leaves - few each

Method

• Grind the ingredients in the  For Masala Column and keep aside.In a pan add oil ,when the oil is hot add mustard seeds let them crackle.Add Cinnamon,Cloves and saute for a minute.Add the Onions(cut length wise) and curry leaves, and saute them until they are transparent.

• Now add the mixed vegie's.Saute them for 2-3 mins in medium flame.Then add Turmeric powder and rock salt.Mix them well.

• Add the ground masala and add required amount o water.Just add water until they get immersed.Add the pudhina and coriander leaves.Pressure cook for a whistle in Medium flame.

• Garnish with coriander leaves.Serve hot.
  

Tip

• Can add cinnamon 1/2" inch stick 1 and clove 1 along with grinding masala and cook.It gives extra spice to the dish

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