Broccoli Rasam/Broccoli Dal Rasam

Broccoli, this excellent vegetable is very much rich in antioxydants, though this vegetable is rich in protein as well. Do you know Broccoli is not probably the first food to think when you are searching for a good source of protein. Trust me, this broccoli provides protein without any fat but its also a rich source of Vitamin A and C. A cup of steamed or cooked broccoli gives enough protein to a person who consumes it. Proteins are the building blocks of the body and they are very much needed for the growth and maintenance. Its also have a decent source of fiber with numerous health benefits. The consumption of broccoli has been linked with reduced risk of cancer and heart disease, as well as improves eye health. If broccoli is cooked or served along with brown rice or quinoa, you will definitely double the protein consumption in your diet.

Adamant Creeper Rasam/Pirandai Rasam/Veldt Grape Indian Soup

I always want to make dishes out of Adamant creeper aka pirandai, its quite a tough task to find this healthy creeper here. Obviously i couldnt resist to dish out some dishes with this creeper during my last year trip to India. Actually this creeper have many amazing medicinal value and its grows easily everywhere with less efforts. Adamant creeper which is known as Pirandai in tamil helps a lot to treat indigestion, fractures, sprains, menstrual problems. Though this creeper have such medicinal values they have their own itchy nature, obviously if you are cooking with this pirandai, you need to smear your hands with bit sesame oil, this helps to prevent the itching. If this creepers are tender, you can just break them easily with your fingers. If they are bit aged, just take a peeler and peel them as we do for ridge gourd and chop them with a knife. Now your creepers are ready to cook. Though chutney with pirandai is quite famous everywhere in Tamil Nadu, my grandma makes excellent medicinal value rich rasam with it.

Green Grapes & Lemon Rasam

Rasam, this South Indian soup is a comforting food for many South Indians, i have seen people surviving for many days just with a bowl of the rasam. Rasam served with simple potato fry or friyums is just enough for me to finish my lunch happily, if you are a frequent reader of my space you might have noticed that i have already shared a beautiful collection of variety rasams.We are rasam family, while at inlaws place rasam is a occasional food, however now my husband is a great fan of my rasams. Ok lets go to today's recipe, my today's post goes for green graps and lemon rasam. I have brought a kg of green grapes from our farmer's market but unfortunately some green grapes were sour and none at home want to have. Instead of trashing them, i tried this mildly sweet and sour rasam to serve with rice for our lunch. For my surprise, everyone at home enjoyed thoroughly and this rasam was a big hit even among with my kids.

Betel Leaves Tomato Rasam/Vethalai Thakkali Rasam/Vetrillai Thakkali Rasam

I started cooking with betel leaves recently that too after my India trip, actually betel leaves have many medicinal values, they are good for easy digestion and one among the best remedy for cold. Obviously who will miss the chance to cook with this incredible leaves. You may wonder how i get this much fresh leaves, i asked my mom to carry some betel leaves from India and she got me some super fresh leaves. After cooking a couple of dishes, i have even freezed them, yes dont laugh here. Frozen leaves will be definitely handy if you plan to make a gravy or a rasam with them. After a fingerlicking Kuzhambu and a Comforting rasam, here comes an another culinary experiment i did with betel leaves.

Betel Leaves Rasam/Vethallai Rasam/Vetrillai Rasam

After making some fingerlicking gravy with betel leaves, here comes an interesting Indian soup aka rasam.This betel leaves aka vethallai rasam goes for simple preparation, for this dish you doesnt need rasam powder we usually go for rasam. A grounded spice mixture is enough to make this flavourful,very delicious rasam. Actually i have tasted this rasam long back at one of my aunt's home, trust me i never want to make or taste this betel leaves rasam ever, but since ever i heard about the medicinal value of this incredible leaves, i seriously want to make this rasam. Finally i tried at home with my aunt's help and everyone at home had this fabulous dish with a simple spicy potato fry for their lunch two days back.

If you want to try something different from the usual one, you have to give a try this green rasam, this rasam will definitely help you for easy digestion.Obviously if you get betel leaves easily dont forget to give a try this fantastic dish.Today is the last thursday of the month and its time to post for Vegan Thursdays, an vegan event running twice.

Drumstick Pulp Rasam

Rasam is my favourite food, i can survive for many days with this Indian soup. My space shares varieties of rasams and you can find different and unique rasams here. To that incredible collection of rasams, am adding one more rasam which may become your regular dish to enjoy with some hot steaming rice. Yes this rasam is simply prepared with drumstick flesh aka drumstick pulp and toor dal. Actually i prepared this rasam intentionaly to know how tasty will be this Indian soup if i add the iron rich drumstick pulps in it. Am not wrong, this rasam is just simply delicious with a wonderful flavour and obviously drumstick pulp addition makes this rasam more healthier.

If you want to try a different rasam, you should give a try to this delicious,fingerlicking food. Whoever says 'no' to drumstick will definitely become an ardent fan of this rasam. I used drumstick pulps after cooking drumstick pods separately and went adding just like that, if you want to make them more interesting, just grind them as bit coarse paste and use it in this rasam. Today is the last thursday of the month and its time to post for Vegan Thursdays, an vegan event running twice a month and this rasam goes to this event too.

Rendez Vous With A Foodie - Veena of Great Secret Of Life

Good friends are very rare but believe me even this virtual world brings you many wonderful friends,eventhough many people around you may says that never trust this virtual world. Even i was before as though, but slowly i changed that opinion and trust me apart from few, most of the bloggers i crossed in this virtual world are genuine,down to earth and with huge heart. When i started this Rendez vous with a foodie event, a bunch of new bloggers joined their hands immediately with me and this event is running very successfully since ever i started this event.

Every 7th and 20th of the month,am hosting Rendez Vous With A Foodie, an event happening twice a month in my blog,the main motto of this event is to introduce budding bloggers to this immense virtual world.Today is an another special day for me,yep today's host is a wonderful person, before going to know about her, if anyone want to be my guest and if your blog is less than two years please do contact me through Facebook or by a mail with your facebook name to add you in this new adventure.

Veena, her blog speaks a lot about her passion for cooking and blogging.She share many South Indian dishes with stepwise pictures and none will go wrong with her instructions. I have became an ardent fan of her way of cooking with healthy stuffs,traditional foods and wonderful eggless bakes. Seriously if you go through her space, am sure you will definitely fallen in love with her space. Veena, who blogs at Great-secret-of-life eventhough i dont know much about her, slowly i came to know that she is not only a sweet person and a very down to earth human who supports everyone with her constant visits and her encouraging words.Everytime i go to her space, i always amazed to see the varieties of dishes she shares in her space and now am an ardent of her space.

Rendez Vous With A Foodie - Nalini Suresh of Nalini's Kitchen

Twice a month am introducing newbie bloggers to this immense blogging virtual world, just to showcase their blogs with their guest posts they prepred specially for me and i named the event as Rendez vous with a foodie. Many new fellow bloggers came towards me to join this event and shared their fabulous dishes since ever i started this event. Happy that this event is going successfully since the month of march and i came to know more about my guest hosts through their replies they shared for my questions. Each and every posts of my guest hosts are unique in their own way.

Today is 7th october and its time for an another guest post, today's host is very much close to my heart.Life is beautiful when you are surrounded by simple and broad minded peoples as like you, couple of months back my days were not that much funfilled as like now. Yes few buddies from this immense virtual world came very much closer to me and i got a bunch of close friends to whom i can share my happiness and sorrows, trust me they are my family now, eventhough we never had a chance to meet personally, virtually the bond between us is getting more closer and closer.One among those kind hearted and very humble person is Nalini suresh of Nalini's Kitchen, eventhough she is very busy with a young boy and a toddler baby gal she blogs quite frequently. Seriously i admire her enthu  and loves her fabulous dishes she shares in space.

I can talk for hours about Nalini, she is a very jovial person she can change her environment in a couple of second with her humour. Many peoples can come and go in your life but only few will stay with us, Nalini is one among those person very special for me.Nalini is a wonderful,sweet,honest,modest, down to earth and a humble heart, who will get very much easily closer to you. I love her space, she shares many beautiful dishes with eye catchy clicks, anyone can learn easily with her detailed stepwise pictures. When i asked Nalini to make this guest post, i asked her to share some village style foods coz my space have rare numbers of village style foods.She was kind enough to accept and send me a fantastic village style food,which makes me nostalgic.

Lets hear from Nalini of Nalini's Kitchen..

Today I am so excited to do a guest post in one of a well known blogger Priya.She is one such caring person and passinate blogger,never forgets to visit my blog with her lovely words.Though she ia a mom of 3 kids her dedication towards blogging is amazing and like the way she posts.She is a wonderful baker and all her baked goodies are super duper.

When Priya came up with the idea of rendez vous for newbies I was really happy and excited.
Coming to the recipe,its a village style chicken recipe which is a stew like preparation popular in Southern part of Tamilnadu.This saaru/stew goes very well with Idly,dosa,idiyaapam and even plain white rice.

1)Tell us about your blog and you?
I am Nalini Suresh,full time home makerlives in U.S with my hubby and 2 kids.I blog under Nalini's Kitchen which is 2 years old.

2)Before and after blogging, tell us what blogging changed your life?
I always have a passion towards cooking and like to do lot of experiments in the kitchen.So I don't feel any changes after I start the blog except the interest towards photography and props hunting.

3)When and what motivated you to blog about food?
Couple of my friends motivated me to start a blog after tasting my foods and my hubby dear supported me to start a blog.He helped me a lot to create the template and buying props.All the credit goes to him.

4)There are a tons of blogs/pages on food these days, what accordingto you is the speciality of your blog and the food you cook?
I cook simple,healthy South Indian vegetarian and non vegetarian food and eggless baking.Most of my recipes are with stepwise pictures which would be very helpful for the beginners.

5) When it comes to cooking, who is your inspiration?
Of course its my mom.Being a full time working mom she cooks and feed us delicious and the same time a healthy food.She has lots of interest and passion towards cooking and trying out new recipes.

6)Every newbie blogger faces tons of challenges when its comes to blogging, tell me about one of the challenges you faced and how did you overcome it?
I have lots of technical issues in my blog which I cannot fix it.My hubby dear and my friend Revathi helped me a lot to come out this issue.
Next thing is I was not aware of the social medias like Facebook,Pintrest.Sangee of Spicy treats helped me a lot.

7)What is your best recipe and your favourite recipes you have blogged till now?
All my recipes are favorite,the best ones are karivepillai kulambhu,kathirikkai konda kadalai kulambhu,Pepper chicken,mutton sukka and my native's special sweet Asoka Halwa.

8)Few tips about food photography?
Take pictures in the natural light with a decent and neat presentaion.
Don't use flash and try to take pictures in a day light.
Try to take pictures in different angles.

9)What is your budget for the props,do you have any or else do you manage with your household stuffs?
I don't have any bugets but I make sure the buget won't go beyond 10USD.I have interest towards buying the culinary gadgets and crockery before blogging,so I use some of my household stuff also.
But now the interest has become more and whenever I go for shopping never forget to get a small prop for my blog,it doesn't matter if its a big mall or dollar store.

10)How do you plan your blog posts? Do you post rarely,regularly or once a week?
I try to post 4-5 recipes per week but these days with a year old active girl at home its really difficult to post like before so i limited to 2-3 posts per week.

11)Do you have any other passions apart from food blogging or blogs you own?
Yes,I do embroidery,knitting and painting.But these days with my lil one its hard to find time to do,so I do it rarely.

Village style Chicken Stew/Kozhi Saaru

Ingredients:
Chicken(with bones)-1lb(450 gms)
Onion(finely chopped)-1
Green chilly-2
Turmeric powder-1/4tsp
Red chilly powder-1tsp
Curry leaves-1 sprig
Coriander leaves(chopped)-for garnishing
Oil-2tbs
Salt-1+1/2tsp

To saute and to grind:
Shallots-10
Tomato(medium size)-2
Ginger-1 inch piece
Garlic-4-5 cloves
Red chilly-3-4
Coriander powder-1tbs
Coconut(grated)-3tbs
Cloves-3
Cinnamon-1 inch piece
Fennel seeds-1tsp
Cumin seeds-1/2tsp
Black pepper-1tsp
Poppy seeds-1/2tsp

Method:
Wash and clean the chicken and cut into bite size pieces.Add the turmeric,red chilly powder and 1/2tsp of salt to it and mix it well.
Keep it aside.

Heat a pan with 2tsp of oil,crackle the fennel and cumin seeds then add the other whole spices.Now add the shallots,garlic and ginger,saute it till transparent.

Now goes in the chopped tomatoes,cook it until mushy,finally add the grated coconut and coriander powder,give it a mix.Put off the fire.Let it cool down completely,grind it to a fine paste.

Heat the pan with the remaining oil,once the oil becomes hot saute the onion,curry leaves and green chilly till transparent.Add the chicken pieces and saute till it changes the color.

Now add in the ground masala paste,salt and mix it well.Add 3 cups of water to it and cook it covered in a medium flame till the chicken becomes tender and soft.

Finally sprinkle the chopped coriander leaves and put off the fire.

This curry needs to be slightly watery so adjust the cocnsistency accordingly.

If you want to use ginger and garlic paste omit the whole ginger and garlic while sauting and use it while making the curry,after the onion is sauted.

Hope you all enjoyed Nalini's delicious chicken stew, stay tuned for an another guest post from an another young and newbie blogger soon.

Amla & Dal Rasam/Indian Gooseberry Dal Soup

Rasam, my readers will definitely know my love for Indian style clear soup aka rasam. At mom's place, she used to prepare rasam daily for our lunch and she usually grind her homemade rasam powder in huge quantity. But at Mil's place, rasam dont have its place in daily cooking,obviously my husband dont give much preference to this Indian soup. Needless to say how i struggled before to feed him with my favourite rasam, thank god my H quickly started loving rasam and i can proudly says that we are rasam family now.

Today's post is with Indian gooseberry dal rasam, gooseberries have many health values and we get abundantly in India, but unfortunately if you live in abroad  you will definitely miss this healthy berries.We get rarely this berries here, sometimes i dont even pick them as they wont be that much fresh. This time when i went to Indian stores,i couldnt keep myself away after seeing some super fresh gooseberries, back home i prepared two beautiful dishes with it and one is this Indian style soup. If you get gooseberries,dont forget to make this fantastic rasam.Sending to my event CWS-Dals and Healthy Diet-Go green guest hosted by Amurta.

3nos Gooseberries (pressure cooked)

1/4cup Toordal (cooked)

1tsp Rasam powder

1no Tomato (crushed)

Few curry leaves

2nos Garlic cloves (crushed)

1tsp Lemon juice

1tsp Ghee

Few coriander leaves

3nos Dry red chillies

1no Cinnamon stick

2nos Cloves

Salt

Remove the seeds from the cooked gooseberries and grind a thick puree.

Now take this puree,crushed tomato,cooked toordal,curry leaves, crushed garlic cloves, coriander leaves,salt and rasam powder  in a bowl.

Add enough water to make it thin.

Heat the ghee, add the cinnamon stick,cloves and dry red chillies, fry until they turns brown.

Add immediately the already prepared gooseberry-dal mixture to the tempered spices, once the rasam starts bubbling put off the stove.

Add the lemon juice and give a stir, serve with rice.

Pepper Moongdal Rasam

Most of our lunch will definitely have hot piping rasam, as i told earlier we are rasam family. I have already prepared many varieties of rasam and this super fingerlicking pepper moongdal rasam is one among those comforting food. Instead of using rasam powder, i went for a special masala using peppercorns,cumin seeds, corainder seeds,dry red chillies and channa dal for making this rasam, we call this rasam usually as arachi vitta rasam. Also i used cooked moongdal for preparing rasam instead of usual toordal, serve this rasam simply with fried papads and chicken fry, you will definitely enjoy this spicy rasam.This is my second entry to Kalyani's Magic Mingle.

1/4cup Split moongdal (cooked and mashed)
1no Tomato (crushed)
2nos Garlic cloves (crushed)
Few curryleaves
2nos Green chillies (slit opened)
1/2tsp Mustard seeds
1/2tsp Cumin seeds
1/4tsp Asafoetida powder
1no Dry red chilly
1tbsp Lemon juice
1tsp Ghee

To grind:
1tbsp Peppercorns
1tsp Cumin seeds
2tbsp Coriander seeds
2nos Dry red chillies
1tsp Channadal

Dry roast all the spices given under list 'to grind' for few minutes and grind as fine paste with enough water.

Meanwhile take the cooked dal,crushed tomatoes,grounded paste,crushed garlic cloves and salt in a bowl, add enough water and keep aside.

Heat ghee, let splutters the mustard seeds,cumin seeds and add the slit opened green chillies,curry leaves, dry red chilly, asafoetida powder and fry for few minutes.

Now add the already prepared dal-grounded paste mixture to the tempered spices and cook until the rasam starts bubbling, finally add the lemon juice and put off the stove.

Serve hot.

Pumpkin Dal Rasam

Rasam is definitely a comforting food for many of us, i can have this spiced soup even daily with a bowl of rice. We have our homemade rasam powder and i never stopped myself preparing them. As most of us do, before leaving to India, i cleaned all my spice powders,my pantry also my freezer and fridge. Everytime after a long journey,i know that the first food we would like to have back home for our lunch or dinner will be definitely rasam. Thats why i didnt forget to pick some store bought rasam powder from India,since a long i wanted to try Shakthi brand rasam powder and picked them immediately.Eventhough i have my homemade rasam,powder, i do make rasam by combining both the homemade and store bought rasam powder.

Personally i loved this brand rasam powder and prepared a super delicious pumpkin dal rasam with this store bought powder few days back for our lunch. Serve with spicy potato fry,this rasam tastes seriously divine.This is my third and final post for this week's blogging marathon, do check out the other bloggers running this 17th edition of blogging marathon here.

1/4cup Pumpkin (chopped)
2tbsp Toordal
A pinch Turmeric powder
1no Tomato (crushed)
1tsp Lemon juice
1tsp Sakthi's rasam powder
4nos Garlic cloves
1no Slit opened green chilly
1/2tsp Mustard seeds
1/4tsp Cumin seeds
1/4tsp Asafoetida powder
2nos Dry red chillies
Few Curry leaves
2tbsp Coriander leaves (chopped)


Pressure cook the chopped pumpkin,washed toordal together with turmeric powder upto 3 hisses, once the steam released, blend the cooked pumpkin and dal together as fine paste.

Take this pumpkin-dal paste in a vessel with crushed garlic cloves, crushed tomatoes, rasam powder,curry leaves with enough salt and water together in a bowl.

Heat enough oil and add the mustard seeds, cumin seeds, dry red chillies,slit opened green chillies and asafoetida powder and let them fry,add the pumpkin-dal water.

Once they starts bubbling put off the stove,add the lemon juice and garnish with coriander leaves,give a stir...

Serve hot with rice and any spicy side dishes.

Bottlegourd Rasam

I have hardly seen peoples says no to rasam, its our comforting food. Everyone at home can survive for many days with rasam.We love variety rasams and i have already tried many sorts of this dish with veggies or either with greens.

Inspired by Sangee's bottlegourd onion rasam, i tried this rasam yesterday for our lunch.I skipped the onions and used grated bottlegourd for making this rasam,just to feed easily my teddies.Thanks to Sangee for sharing this interesting rasam,we simply loved it..Sending to Ramya's ABC Series-Gourds..

1/2cup Bottlegourd (grated)
1no Tomato (crushed)
1tbsp Rasam powder
3nos Garlic cloves (crushed)
Few curry leaves
1no Green chilly (slit opened)
Turmeric powder (as per need)
Coriander leaves (chopped)
1tbsp Lemon juice
Salt
Oil
1/2tsp Mustard seeds
1/2tsp Cumin seeds
2nos Dry red chillies
1/4tsp Asafoetida powder

Bring boil a cup of water, cook the grated bottlegourd until it turns soft, add enough water to it,add the crushed tomato,rasam powder,crushed garlic cloves, slit opened green chilly,turmeric powder,,chopped coriander leaves,salt and curry leaves..Mix everything well.

Heat enough oil in a vessel, add the mustard seeds,cumin seeds,dry red chillies and asafoetida powder,fry until the dry red chillies turns brown..

Add immediately the already prepared bottlegourd spiced water and bring it to boil,put off immediately the flame.Add the lemon juice and serve hot with rice..

Lemon Green Moongdal Rasam

I simply prepared this comforting rasam with over cooked whole green moongdal which i was supposed to prepare as sundal for our evening snacks,instead of making curries i turned them as this super flavourful rasam as i love variety rasams even everyday..I mashed them and used for making rasam with lemon juice,this simple rasam tastes super delicious and nutritious...Serve this rasam with spicy roasted potatoes, your lunch or dinner will tastes absolutely divine..Sending to my own event CWS-Moong Beans..

1/2cup Green moongdal (cooked & mashed)
2nos Tomatoes (small & ripen)
1tsp Rasam powder
2nos Garlic (crushed)
1tsp Lemon juice
3nos Curry leaves
1/2tsp Mustard seeds+cumin seeds
1/4tsp Asafoetida powder
2nos Dry red chillies
1no Green chilly (slit opened)
Few curry leaves
2tsbp Chopped coriander leaves
Salt
Oil

Smash the tomatoes nicely, add the cooked and mashed green moongdal,crushed garlic cloves also add rasam powder, salt  and enough water...heat a tsp of oil, add the mustard seeds, cumin seeds, asafoetida powder,green chilly and red chillies, let them splutters..add the curry leaves,tomato and pureed green moongdal water immediately, let them boil..put of the stove once they starts boiling add the lemon juice and chopped coriander leaves..

Serve hot with rice!!

Orange Rasam/Tangy Orange Soup

Its quite a long i prepared rasam with fruits, our recent favourite rasam is this quick,easy and delicious comforting orange rasam, actually i make this orange rasam using their peels which i skipped this time and prepared with freshly squeezed orange juice..Apart from adding orange juice and ghee, this rasam goes for a quick and usual preparation..Serve this rasam hot with rice and papads or spicy side dishes, am damn sure you will definitely have a wonderful lunch or dinner..This rasam will tastes super delicious if you use tangy orange juice..



1/2cup Orange juice
1no Tomato (crushed)
1tsp Rasam powder
2nos Garlic cloves (crushed)
1/4cup Cooked dal
1/2tsp Mustard seeds
1/2tsp cumin seeds
1/4tsp Asafoetida powder
2nos Dry red chillies
Few curry leaves

Salt
1/2tsp Ghee or oil

Take the cooked dal with rasam powder,crushed tomato,crushed garlic, salt along with enough water...heat the ghee, add the mustard seeds, cumin seeds, asafoetida powder, red chillies,curry leaves and fry until they turns brown, add the tomato - dal water immediately, ..put of the stove once they starts boiling add the orange juice..

Serve hot with rice!!

Garlic Cabbage Rasam

I love variety rasams even everyday with or without any side dish..I never stopped trying many different variations and we loved this garlic cabbage rasam which i prepared two days back for our lunch..For my surprise this rasam tastes truly fabulous when served simply served with lemon pickles and papads..I prepared this rasam using cooked moongdal and usual rasam powder along with sauteed cabbage and garlic..Do try friends, u will definitely love this combination in rasam..I usually add lemon juice instead of tamarind in rasam incase if u dont have lemon juice,no problem u can definitely add tamarind juice in ur rasam..Sending to Only Original Recipes guest hosted by Nivi,event by Pari.



1/2cup Cooked moongdal
1/4cup Cabbage (chopped)
4nos Garlic cloves (crushed)
1no Tomato(crushed)
1tsp Rasam powder
1/2tsp Lemon juice
Few curry leaves
1tsp Mustard seeds+urad dal
2nos Dry red chillies
1/4tsp Asafoetida powder
1tbsp Coriander leaves(chopped)
Oil
Salt

Take the cooked moongdal,crushed tomato,rasam powder in a bowl,add enough water and keep aside...Now heat enough oil in a pan,fry the mustard seeds, urad dal,curryleaves,dry red chillies, asafoetida powder..Add immediately the crushed garlic,fry until they turns brown,add now the chopped cabbage,salt,cook everything for few minutes until the cabbage turns soft..Now add the already prepared dal-tomato mixture to the cooking cabbages (add salt if needed) and once it starts boiling put off the stove, add the chopped coriander leaves,lemon juice and serve hot..

Tomato & Ginger Rasam

Today its quite chilling here,dunno when the sun god gonna come back, needless to say am so lazy to cook..Thats y our today's lunch goes for this delicious,comforting,easy breezy, tangy and gingery rasam...This rasam tastes marvellous with spicy potato roast or egg roast which suits prefectly for this chilled weather...Definitely a delicious rasam to enjoy anytime..Sending to CWF-Tomato guest hosted by Sanyukta,event by Kiran..



1/4cup Cooked toordal
2nos Tomatoes (ripen & juicy)
1tsp Peppercorns
1tsp Cumin seeds
1tsp Coriander seeds
1tbsp Ginger (chopped)
1no Tamarind (blueberry size)
Few curry leaves
1/4tsp Mustard seeds
2nos Dry red chillies
1/4tsp Asafoetida powder
1/4tsp Cumin seeds
Salt
Oil

Dry roast the peppercorns, coriander seeds, cumin seeds..grind as fine powder..Now grind the tomatoes and ginger as fine paste..take the grounded paste, spice powder,salt,tamarind,cooked toor dal, add enough water..mix everything well..

Heat enough oil, fry the mustard seeds, dry red chillies, cumin seeds,curry leaves and asafoetida powder, add this tempered spice to the already prepared rasam, bring boil,cook for 2 minutes and put off the stove..

Tangy Potato Rasam

If u want to give a twist to ur usual rasam, do try out this delicious rasam with potatoes, actually i tried out this rasam accidentally while cooking the toor dal and potatoes in pressure cooker eventhough i kept them for pressure cooking separately,yeah dunno how two potato pieces got cooked along with toor dal which was completely mushy also got overcooked with toor dal, finally instead of throwing them i tried making this potato rasam,just by mashing that over cooked mushy potatoes along with cooked toor dal,this rasam tastes too delicious with a different taste, we enjoyed having them with some papads..Sending to Priya's Veggie for a month -Potato hosted by Divya..



1no Potato (cooked & mashed)
2tbsp Cooked toor dal
1no Tomato (crushed)
1no Crushed garlic
1tbsp Rasam powder
1/4tsp Tamarind paste
3nos Curry leaves
1/2tsp Mustard seeds+cumin seeds
1/4tsp Asafoetida powder
2nos Dry red chillies
2tsbp Chopped coriander leaves
Few curry leaves
Salt
Oil

Take the mashed potato, the cooked dal along with water,tamarind paste,curry leaves, rasam powder, salt,crushed garlic,crushed tomato,curry leaves in a bowl...heat a tsp of oil,add the mustard seeds, cumin seeds, asafoetida powder and red chillies,fry until brown..Add the veggies-dal water immediately, let them boil..put of the stove once they starts boiling add the chopped coriander leaves..

Enjoy hot with rice and any side dish..

Ajwain /Omam Rasam

My all time favourite comforting food is definitely rasam with anything, a prefect dish to enjoy with fried papads while its cold and snowy outside, this time i prepared my rasam with ajwain seeds, i havent had them since a long ..As i was quite lazy to cook, i went immediately for making this easy breezy,comforting at the same time a delicious rasam..As usual this rasam goes for simple ingredients but i prepared a rasam powder with ajwain seeds along with coriander seeds,cumin seeds, peppercorns, dry red chillies and toor dal..This rasam tastes truy fabulous and divine when served along with some spicy side dish and hot steaming rice..Sending this rasam to CWS-Ajwain Seeds guest hosted by Kavita, event by me..



Ajwain Seeds Rasam Powder:
1tbspCoriander seeds
1/2tspBlack peppercorns
1/2tsp Cumin seeds
1tsp Toor dhal
2tsp Ajwain seeds
3nos Dry Red chillies
1sprigs Curryleaves
1/4tsp Turmeric powder

Dry roast one by one everything without oil in simmer except the turmeric powder..let them cool n grind as bit coarse powder with turmeric powder..conserve them in a bottle..

For Rasam:
1nos Tomato(big & juicy)
1tsp Ajwain seeds rasam powder
1/2cup Cooked dal water
1no Crushed garlic
1tsp Lemon juice
3nos Curry leaves
1/2tsp Mustard seeds+cumin seeds
1/4tsp Asafoetida powder
2nos Dry red chillies
2tsbp Chopped coriander leaves
Salt
Oil

Chop the tomatoes as small bites and add to the cooked dal water along with ajwain seeds rasam powder, salt,crushed garlic,curry leaves and enough water...heat a tsp of oil,add the mustard seeds, cumin seeds, asafoetida powder and red chillies,fry until brown..Add the dal water immediately, let them boil..put of the stove once they starts boiling add the lemon juice n chopped coriander leaves..

Enjoy with rice and any side dish..

Eggplant Moongdal Rasam

I know most of us will be very much surprised to read the name of this recipe, yep i prepared this delicious rasam with cooked smashed eggplant puree and moongdal..Usually i prepare rasam atleast twice a week  with tomatoes, but yesterday i prepared some smashed eggplant puree by broiling the eggplants through oven which i thought of making some baingan bharta,finally i was saying myself y dont i give a trial to make rasam with those smashed eggplant puree, immediately i pressure cooked some moongdal and prepared this delicious slightly thick rasam with usual rasam powder, spices and tomatoes..This rasam tastes too marvellous when served hot with papads or with spicy potato fry..We guys loved it..Sending this rasam to CMT-Dal/Kadhi/Rasam/Sambar guest hosted by Priya, event by Jagruti..



2tbsp Cooked moongdal
1/2cup Smashed eggplant puree
1tsp Rasam powder
1no Tomato(ripen)
2nos Garlic (crushed)
1tsp Lemon juice
3nos Curry leaves
1/2tsp Mustard seeds+cumin seeds
1/4tsp Asafoetida powder
2nos Dry red chillies
Few curry leaves
2tsbp Chopped coriander leaves
Salt
Oil


Smash the tomatoes nicely, add the cooked moongdal,smashed eggplant puree,crushed garlic cloves, rasam powder, salt and enough water...heat a tsp of oil, add the mustard seeds, cumin seeds, asafoetida powder and red chillies, let them turn brown..add the curry leaves,prepared rasam immediately, let them boil..put of the stove once they starts boiling add the lemon juice and chopped coriander leaves..

Serve hot with rice!!

Sprouted Chickpeas & Tomato Rasam

Most of us will definitely say that they can simply survive just with hot steaming rasam and rice, i love rasam and i do often, whenever i prepare rice i'll immediately goes for rasam with anything, today i prepared this sprouted chickpeas in rasam along with ripen tomatoes..both together works out wonder and this rasam turned out really very delicious and fantastic..I pressure cooked sprouted chickpeas and grounded them as fine paste and prepared this pureed chickpeas and smashed tomatoes prepared along with home rasam powder as a droolworthy rasam..We loved it with papads and pickles...Sending this delicious rasam to Healing Foods-Tomato guest hosted by PJ, event started by Siri and to Suma's Sidedishes From India and finally to Apy's My Favourite Recipe and finally to CWF-LB-Chickpeas guest hosted by Nithu, event by Kiran and finally to Neha's Kid's Menu..



1/2cup Sprouted chickpeas (cooked & pureed)
2nos Tomatoes (small & ripen)
1tsp Rasam powder
2nos Garlic (crushed)
1tsp Lemon juice
3nos Curry leaves
1/2tsp Mustard seeds+cumin seeds
1/4tsp Asafoetida powder
2nos Dry red chillies
Few curry leaves
2tsbp Chopped coriander leaves
Salt
Oil

Smash the tomatoes nicely, add the cooked and pureed sprouted chickpeas,crushed garlic cloves also add rasam powder, salt n 1 cup of water...heat a tsp of oil, add the mustard seeds, cumin seeds, asafoetida powder and red chillies, let them splutters..add the curry leaves,tomato and pureed chickpeas water immediately, let them boil..put of the stove once they starts boiling add the lemon juice n chopped coriander leaves..

Serve hot with rice!!