Rasam

I had cold the other day, I thought I would feel better if I made Rasam for myself. I made it and felt much better later after having Rasam. Try out yourself and relish its taste not only when yall are sick but when yall are hail and healthy. Its my Mother's Recipe, she generally refers this as Madras Rasam and I just say it as Rasam. Well, the name dosen't matter, its all within the taste guys!!!

Ingredients:

Tammarind-2 Leamon sized
Toor Dal/Kandipappu-1/2 cup
Tomatoes-2-3
Curry Leaves-few
Corriander Leaves-few
Rasam Powder-1/2 or 1 Tspn(optional)
Corriander Seeds-1Tspn
Pepper-1/2Tspn
Red Mirchi Flakes-4 nos
Pesarapappu/Green Gram-1 Tspn
Salt-As Needed.
Sugar-1/2Tspn (optional)

Ingredients for Seasoning:

Oil-4 Tspns
Mustard Seeds-1/2 Tspn
Cumin Seeds-1/2 Tspn
Red Mirchi Flakes-3-4 Nos
Curry Leaves-few

Procedure:

1. Preassure cook the Toordal and make a fine paste of it. Soak the tammarind and extract it juice. Finely chop the tomatoes into pieces.
2. Take a think bottom vessel/pan, add the tammarind juice, paste of toordal, tomato pieces, curry leaves, salt, corriander leaves. Heat 'em up and boil 'em.
3. In another pan, dry roast corriander seeds, pepper, red mirchi flakes, green gram/pesara pappu and grind them to a fine powder.
4. Add this powder to the boiling rasam. At this point you can add lil rasam powder if you really want to make the rasam spicy and keep boiling the rasam in a low-medium flame for 20mins. The more you boil the more taste.
5. In another pan, heat up some oil, add mustard seeds, cumin seeds, curry leaves and red mirchi flakes and put into the rasam and remove from flame. Add sugar too if you like.
6. Garnish with corriander leaves and you have a tasty rasam ready before you which goes well with rice.

Beerakaya Tokku Pachadi

A very quick and easy recipe made with just 3 ingredients.

Ingredients:

Berakaya tokku-1 cup
Red Mirchi Flakes-5-6Pieces
Sesame Seeds-2 -3 Tspns
Garlic-2 Flakes
Salt to taste.

Procedure:

1. Chop the berakaya tokku into small pieces. Make sure you wash and drain it.
2. Heat some oil in the pan, fry sesame seeds, garlic and red mirchi flakes and keep it aside.
3. Again take some oil in the same pan, add the berakaya tokku, boil it and fry it for some time. Remove and let it cool
4. Grind step 2 and step 3. Add salt.


Serves-2
Serving Suggestin-Plain Rice/Hot Rice.

Berakaya/Ridge Guard Dosa

It tastes good, no need of frementation, another variety from ridge guard/berakaya other than curry and pacchadi and most important a good source of fiber.
My aunt used to make and I copyed it :)

Ingredients:

Berakaya/Ridge guard-2 Nos (You need not peel the skin)
Rice-3 cups (soak it over night)
Green Chillies-8-10 pieces
Curry Leaves-10Leaves
Corriander Leaves-3-4 strands
Ginger-1" (optional)
Jeera/Cumin seeds-1 Tspn(optional)
Salt for taste

Procedure:

1. Grind all the ingredients together.
2. Heat the pan, pour a spoonfull of batter on the pan and spead the batter on the pan in a circular motion to a thin round.
3. Add lil oil around the dosa and with a spatula turn the dosa over to another side and add lil' oil on that side too.
4. Remove it once done. The dosa will not come out crisp so dont try to over fry it, it will turn hard if you do so.
5. Relish its taste with tomato pacchadi.

Pudina/Mint Rice

The other day I had a couple of left Pudina/Mint leaves @ home. I hit to the kitchen and made Pudina rice with the left overs and it tasted delicious!! Heres the recipe..

Ingredients:

Sona Masoori Rice-2 cups
Pudina Leaves-2-3 cups
Corriander Leaves-1 cup
Coconut milk-1 cup
Onion-1

Ingredients to Grind:

Mint Leaves
Green Chillies-8-10
Ginger-1 inch
Garlic-4-5 cloves

For Masala:

Cinnamon stick-4 pieces
Cardomom-4No's
Cloves-8-10No's
Bay Leaf-2 pieces(optional though)
Oil-8 Tsp

For Garnishing:

Leamon
Cashwes
Mint/Corriander Leaves

Procedure:

1. Wash the rice throughly and soak it for 15 mins.
2. Finely chop the onion.
3. Grind ginger, garlic, green mirchi and mint leaves into a fine paste. Try not add water, if needed add very little.
4. Heat some oil in a pan. Add the ingredients for masala i.e., cinnamon, cardomom, cloves, bay leaves and wait till the cloves splutter.
5. Fry the chopped onion till they turn golden brown.
6. Add corriander leaves and fry for 30 secs.
7. Finally add the grinded paste (step 3) and fry well till all the water evaporates and it becomes a thick paste.
8. Add this in the soaked rice.
9. Add 2 cups of water and 1 cup of coconut milk and cook it.
10. Garnish with a piece of leamon, a couple of mint/corriander leaves, couple of fried cashew and you are ready to go with it.