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Jeera Poli

Hmmmm. Now what should I say. This is one of the most delectable sweets I’ve had. A sweet version of poori’s made with all-purpose flour, dipped in sugar syrup with cardamom and topped with crunchy titbits of almonds, cashews and pistachios. Yummylicious! huh?  Well, made this on my mom’s b’day and it was a huge hit. “Jeera” simply means sugar syrup. This is something you can do as part of your Diwali sweets or just on a sunday evening to treat your family with a sweet surprise. It is very easy to make, and sure would be enjoyed by everyone in your family.

Ingredients:

  • Maida or all purpose flour- 1cup.(for 15 polis)
  • Oil for deep frying-2 cups.
  • Cane sugar- 1cup.
  • Cardomeom powder( Elaichi)- 1tsp.
  • Orange or yellow food color- a pinch
  • Almonds, cashews and pistachios- coarsely powdered- 3tsp.

Jeera Poli

Method:

  1. Mix maida with a little water and few drops of oil and knead into a dough.
  2. Keep it aside for 30 minutes.
  3. For Jeera(Sugar syrup): Add little watar to sugar in a pan and heat it till it forms 1 string consistency.
  4. Add cardomom powder and food color to the sugar syrup.
  5. Make small rounds, ( small lemon sized) in the dough and roll them flat  like pooris with a rolling pin.
  6. Dab it with maida, just so they dont stick.
  7. Deep fry in hot oil one by one, till golden brown.
  8. Soak the warm pooris in warm sugar syrup and arrange them in a platter.
  9. Garnish with crunchy titbits of cashew, Almond and pistachios.
  10. They can be served as rounds or can be folded into halves.

Tip:

  • The pooris have to be crunchy. So don’t soak for too long in the sugar syrup.
  • While making sugar syrup, make sure, it doesn’t cross the 1 string consistency, otherwise the sugar may crystallize on top of polis.
  • 2 tsp of Whole whea flour can be added to all purpose flour if you want the dough to be firm and easy to handle.

Sending this entry to Sireesha’s sweet series event at http://momrecipies.blogspot.com/2009/10/event-announcement-sweet-series.html

                               

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Cooking 063

Poori’s are wholesome whole wheat bread, that is an absolute favorite for both children and adults. In south india, its customary to serve poori (puri) with madras masal, which is a potato based side to go with them. However in North India, Poori’s are served with chole or channa- a garbanzo bean side dish. Both of them taste very good. Though, I personally like the potato masal very much, I make masal and chole together to break the monotony and to make the dish a bit more interesting and grand. My daughter loves the poori’s. She simply enjoys it with sugar and ghee.

Poori’s 

Cooking 062 

Ingredients:

  • Whole wheat flour (atta)- 2 cups ( will  get about 15 poori’s).
  • Salt- a pinch.
  • Water-just enough to knead the dough.
  • Oil- 1/2 tsp- to knead.
  • Oil- for deep-frying.

Method:

  1. Mix wheat flour, salt, water and knead them into a dough.
  2. Add 1/2 tsp oil, so the dough doesn’t stick to your hands.
  3. let the dough sit for 1 hour.
  4. Make the dough into lemon sized small balls.
  5. Flatten them with a rolling-pin and table.
  6. Dab the rounds with atta(whole wheat flour), while pressing, so the rounds are not sticking to the rolling table.
  7. Gently slide the rounds in hot oil and deep fry them in medium heat.
  8. When one side gets cooked, topple it to the other side and gently give it a press to get fluffy poori’s.
  9. Absord excess oil with a  paper towel.
  10. Serve hot with madras-potato masal or chole.

Tip: Add water little by little while kneading, so you dont make the dough loose.

Potato(Aalo) Masal     Cooking 064

Ingredients:

  • Potatoes-3 big.
  • Onions- 1 big.
  • Green chillies-2.
  • Oil- 2 tsp.
  • Mustard seeds- 1/2 tsp.
  • Urad dhal- 1/2 tsp.
  • Channa dhal-1/2 tsp.
  • Tomato-1 (optional).
  • Peas- 1/4 cup-(optional).
  • Turmeric- 1/2 tsp.
  • Salt-to taste.
  • Curry leaves- an arc.
  • Gram flour- 2 tsp.

Method:

  1. Pressure cook potatoes, peel the skin and smash them.
  2. Chop onions and tomatoes(optional).
  3. Slit green chilies.
  4. Heat oil in a pan and add mustard seeds. Once it splatters, add urad dhal, channa dhal, curry leaves, green chillies, Chopped onions and saute them.
  5. At this point tomatoes and peas can be added optionally and allow it to cook for few minutes.
  6. Add salt, turmeric and mashed potatoes.
  7. Add gram flour to 1/2 cup of water and add it to the pan.
  8. Simmer for 5-10 minutes and turn the heat off.
  9. Serve with hot poori’s.

Chole:

Ingredients:

  • White Garbanzo beans-1 tin cooked.
  • Oil- 2 tsp.
  • Cumin seeds(jeera)- 1/2 tsp.
  • Ginger garlic paste- 1 tsp.
  • Onion paste-  from 1 big red onion.
  • Tomato puree- from 2 tomatoes.
  • Salt-to taste.
  • Chole or Channa masala- 1 tsp.
  • Dhania powder- 1/2 tsp.
  • Curd-2 tsp (optional).
  • Coriander leaves and onion rings for garnish.
  • Red chilly powder-1/4 tsp.

Method:

  1. Soak the Garbanzo for 8-10 hours and pressure cook till one whistle or use the ready made, pre-cooked tinned Garbanzos-but wash them well before use.
  2. Heat oil in a pan and add jeera, ginger garlic paste, onion paste and saute.
  3. Add tomato puree, salt, chole masala, red chilly powder, dhania powder and cook till oil separates.
  4. Add 2 tsp of curd at last and mix well.
  5. Garnish with cilantro.

 Note:

Another interesting variation in North india is “Chole Batura”. Batura is a large poori, which is also served with chole. But the preparation method is different.

Sending this to Cooking for kids-Wheat hosted by sireesha at http://kidzdelight.blogspot.com/2009/10/announcing-cooking-for-kids-event-wheat.html, authored by Sharmi of neivedhyam at  http://www.neivedyam.com/2008/12/announcing-cooking-for-kids-event.html

On Going Event Cooking For Kids - Wheat

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 Navrathri_22

 In my previous posts, I wrote about  Navarathri and Saraswathi poojai-Vijayadashami and mentioned about sundals, but didn’t have a chance to write how each variety is made. When I came across the event  “My Legume Love Affair”- 15th helping in  Sia’s Monsoon spice, couldn’t resist a post dedicated to sundals. So, here it is…………

During Navrathri we make sundals with legumes every day for 10 days and offer it to Goddess Devi and partake. Also, this can be a great protein packed evening-after school snack/tiffin for kids. It’s great for pregnant women. Also great for weight watchers diet, as it is low or no fat and high in protein content. Almost 15 types of sundals can be made with different legumes using different methods.

Method: 1 ( This method can be used for Green chana, White chana and Black chana-Garbanzo beans. It is called Podi thoovina sundal)

Chana Sundal

Chana Sundal

Ingredients:

  • Black or Green or White chana (Garbanzo)- 1cup.
  • Salt-to taste.
  • Turmeric powder- a pinch.
  • Lemon juice- few drops.

For Seasoning:

  • Oil- 1tsp.
  • Mustard seeds-1/2 tsp.
  • Urad dhal- 1/2 tsp.
  • Curry leaves- 1 arc.
  • Green chilly-1(optional)
  • Asafoetida- a pinch.

For Masala powder: Dry roast the below and powder them.

  • Dhania or coriander seeds- 1tsp.
  • Dry Red chillies- 2.
  • Channa Dhal-1tsp.
  • Urad dhal-1tsp.
  • Coconut scrapes- 2tsp.

Method:

  1. Soak the chana in water for 10-12 hours.
  2. Add salt and pressure cook till 1 whistle, so that it doesn’t over cook.
  3. Keep oil in a pan and add the above mentioned seasoning one by one, in the order mentioned above and turmeric.
  4. Add the cooked chana to the pan, after draining excess water.
  5. Add the masala powder and give it a toss.
  6. Squeeze lemon juice.

Method 2 ( This method can be used for Chana dhal(Kadala parupu- split chickpeas), Split Moong Dhal (Payatham parupu) and Kidney beans( Rajma) and Black eye peas(karamani)

Navrathri_24 Ingredients:

  • Legume of interest- 1cup.
  • Salt-to taste.
  • Turmeric powder- a pinch.
  • Coconut scrapes- 2tsp.

For Seasoning:

  • Oil- 1tsp.
  • Mustard seeds-1/2 tsp.
  • Urad dhal- 1/2 tsp.
  • Curry leaves- 1 arc.
  • Red chillies-3.
  • Asafoetida- a pinch.

Method:

  • Rajma soaked in water for 10-12 hours. Karamani soaked for 1 hour. Need not soak chana dhal and moong dhal as they cook directly.
  • Pressure cook till 1whistle, with just enough water.
  • Keep oil in a pan and add the above mentioned seasoning one by one, in the order mentioned above and turmeric.
  • Add the cooked legume to the pan, after draining excess water and cook 5 minutes.
  • Garnish with coconut scrapes.
  • Method 3 ( Green patani-vatana, White patani, Groundnut-peanuts, Chora can be done in this method)

    Navrathri_23  Ingredients and Seasoning and Preparation method:

    • Same as mentioned in Method 2.
    • Instead of red chillies, green chillies are used here.
    • Lemon juice can be used in this variety.
    • Groundnuts need not be soaked, directly cooked.
    • Chora and vatana can be soaked, but cooked carefully, as they become soft easily.
    • In green vatana sundal, cut mango pieces can be added to make Thengai-maangai-patani sundal.

    Method 4: (Sweet version can be made with green gram(Paasi payaru) and Red Karamani (which is hard to find in the US)

    The idea is pretty much the same except that Jaggery(vellam), coconut, cardamom and ghee are used. Avoid seasonings mentioned above.

    Method 5: ( Green gram Masala Sundal with onions)

    If it is not used as neivedhyam, just prepared as a snack, green gram can be soaked, and allowed to sprout and method 3 can be used. But can saute chopped onions, tomatoes and a pinch of garam masala can be added.

    Tip:

    Asafoetida or Hing can be added to all the sundals, as legumes may cause gas to form in the stomach. Gas formation can be further avoided by letting the legumes sit in hot water for few minutes and draining the water. Then they can be soaked and cooked.

     Revealing my Legume love affair to the world by sending this to Sia’s Monsoon Spice , who is hosting the event for Susan of  The Well Seasoned Cook.

    MLLA15Logo375

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    amma enrazhaika enna thavam seidhanai, Yashodha...

    amma enrazhaika enna thavam seidhanai, Yashodha...

    Vishnu, the preservative aspect of the universe and one of the Hindu Trinity, is said to take birth in this mortal world of our’s, whenever it is overburdened with evil-doers and sinners, who by their wicked actions upset the equilibrium of the earth. One such incarnation is the birth of “Krishna “as the son of king Vasudeva and his wife Devaki and his story is recorded in the famous work of the Hindus known as Bhagavatam. Born to rid the world of the wicked, he was secretly brought up by the chief of the Yadavas (cowherds) to whom he was taken as soon as he was born, since his uncle Kansa considered him an enemy and wanted to get rid of him as soon as he was born, by putting him to death.

    Sri Krishna Jayanthi is the auspicious day Lord Krishna, (an avatar of  Lord Vishnu), was born in this world. It is also called Krishnashtami, Saatam Aatham, Gokulashtami, Ashtami Rohini, Srikrishna Jayanti, Sree Jayanthi, Janmashtami, Dahi Handi. While the festival is celebrated in north India as Janmashtami, in the south, the festival is celebrated as Sri Krishnajayanthi, Janmashtami or Gokulashtami.

    The idol of Lord Krishna is placed in a decorated Mantapa on which the Bhakshanam (snacks and sweets in Tamil) that are specially prepared for the festival are offered along with fruits considered the favourites of Lord Krishna. The pooja is performed late in the evening, because as Krishna was born at midnight. Generally, most of the sweets and savouries are prepared on that day. Normally, a kolam (rice flour drawings on ground) drawn specially for the occasion, called ezhaKolam decorates the front yard. Kolam in Tamil, also called Rangoli in the rest of India, is drawn using soaked rice ground to a fine paste and mixed with water. A white cloth is used to soak the paste and draw. Footprints representing those of Krishna are drawn from the front yard to the pooja room, representing the GOD entering the devotee’s home.

    Kutti padams drawn using my hands with rice flour

    Kutti padams drawn using my hands with rice flour

    After the decorations are over, the pooja will be performed with Ganesha poojai as the start, followed by Krishna pooja, Ashtothram, Neivedhyam, Arthi and songs can be sung. 

    Poojai

    Poojai

    I typically fast the whole day and would start making the bakshanams. Uppu seedai( deep fried rice flour marbles), Vella Seedai ( sweet version of the previous one), Appam( wheat and banana dumpling), Puli Avil( Poha), Dhal Paayasam, Thenguzhal or Mullu muruku, butter, Ghee and Curd can be offered.

    Neivedhyam for Lord Krishna

    Neivedhyamfor Lord Krishna

    The little ones are thrilled about Janmaashtami, as it is a baby God’s Birthday. My husband and I had a hearty laughter, when our daughter at age 4 asked, “Where is the birthday cake for lord Krishna? ” On Janmaashtami day, I also dress up my little girl as Krishna or Radha and adore her. Krishna is also called “Makhan Chor” or “Butter stealer”, as Butter and Avil (Poha or beaten Rice)  are his favourites. king of avil, let me narrate you, quickly the story of Sudama( Kuchela) and Krishna.

    Sudama (Kuchela) and Krishna were good childhood friends. Sudama was from a poor brahmin family and Krishna was from a Royal Family, but their social status never affected their friendship. As they grew up, both went their ways and Krishna became the Ruler of Dwaraka and Sudama lived a humble life of a poor brahmin in the village. Sudama was going through difficulty, that he did not even have money to feed his children. His wife reminded him of Krishna’s friendship and urged him to get some help. Initially reluctant, sudama finally agreed to meet Krishna for help.

    Sudama wanted to give his friend some gift, when he sees him. There was nothing at home except a small amount of beaten rice (Poha in Hindi or Avil in Tamil). He remembered that it was Krishna’s favorite and took that in a small cloth, tied with a  knot. Overwhelmed with joy, the two friends, hug each other and talk all old stories and all the small mischievous deeds. Krishna treats Sudama royally with lot of Love and affection. Sudama hesitates to give the small gift he had brought, but Krishna actually grans it from his hands and starts eating the Poha with great relish. Sudama feels happy and returns home, forgetting the purpose of his visit to ask help. But to his surprise, he returns home to see his hut had been transformed into a Mansion and his wife greets him with silk clothes and fine jewelry. Krishna  had transformed the poor brahmin’s life to a royal life.

    This story is told to illustrate that the Lord does not differentiate, people based on their social status and he will reward devotion always. Another moral is not to trade bhakti for anything in return. Sudama did not ask Krishna for anything. Despite being poor Sudama had given Krishna everything he had (poha) hence in return the Lord gave Sudama everything he needed.

    A beautiful Sari of mine with Krishna

    A beautiful Sari of mine with Krishna

    Let me tell you, how to make a simple dish with Poha( Krishna’s most favorite Avil). Even if you cant do the elaborate neivedhyams, a simple Avil(Poha) offered, with a lot of Bhakthi and devotion, will be gracefully accepted by GOD.

    Puli Avil: ( Poha Upma with tamarind and spices)

    Puli Avil Upma

    Puli Avil Upma

    Ingredients:                                                                      Krishna

    • Avil(Poha)- 2cups.
    • Tamarind paste(Imli)- 3/4 tsp.
    • Curry powder-2tsp.
    • Salt- to taste.
    • Shredded coconuts- 3tsp.

    For Seasoning:

    • Oil- 1tsp.
    • Mustard seeds- 1tsp.
    • Urad Dhal-1tsp.
    • Channa Dhal-1tsp.
    • Red chillies-2.
    • Curry leaves- 1arc.
    • Asafoetida- a pinch.
    • Turmeric powder- a pinch.

    Curry Powder:

    Dry roast Coriander seeds 1/2 cup, channa dhal -1 cup and  4 red chillies and powder them coarsely.

    Method:

    1. Wash the poha and soak it in tamarind paste for 10 minutes.
    2. Take oil in kadai and add one by one, all the ingredients mentioned in the seasoning.
    3. Add salt, turmeric, curry powder and soaked Avil(Poha).
    4. Stir everything and let it cook in low heat for 5-10 minutes.
    5. Add shredded coconuts for garnish.
    Tulsi plant

    Tulasi plant in my deck, (tulsi leaves can be used for pooja)

    My Krishna Collections

    My Krishna Collections

    My Krishna collections has been growing like my Ganesha collections. I have close to 16 Krishna’s in the form of  Iskcon paintings, Silk fabric painting, kalamkari, Tanjore paintings, glass painting, idols, sculptures etc.

    Sending this to Purva Daawat’s festive food event

    http://purvasdaawat.blogspot.com/2009/08/announcing-krishna-and-ganesh-chaturthi.html

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    Rava Idli

    Rava Idli

    Why get the ready made mixes, when you can make yummy Rava idli’s from scratch, in a snap. It is really simple to make this and it is a very healthy tiffin option  & easy to digest and  most of all kids won’t make a fuss to eat this steamed treat. I also add some scraped carrots to make it more healthy, fun, interesting and colorful.

    Ingredients:                                                                     Rava Idlis

    • Bombay Rava- 1cup ( 8 idlis).
    • Green chilly-2.
    • Ginger- 1 inch.
    • Cashew nuts- 10.
    • Oil- 2 tsp.
    • Mustard seeds- 1tsp.
    • Channa Dhal- 1tsp.
    • Curry leaves- an arc.
    • Baking powder-a teeny bit.
    • Salt- for taste.
    • Coconut scrapes-1tsp.
    • Curd- 1/2 cup. (its ok if its is sour).
    • Ghee- 1tsp for coating idli plates.

    Method:

    1. Heat oil in a pan and add mustard seeds.
    2. Once the mustard seeds starts splattering, add channa dhal, chopped green chillies, chopped ginger, curry leaves and cashews.
    3. Add Rava to it and roast until it becomes light brown.
    4. Add curd, salt, baking powder coconut scrapes and let  the batter sit for 1o minutes.
    5. Coat the idli plates with ghee and pour the rava batter.
    6. Steam the rava idli’s in a cooker.
    7. In a few minutes, hot rava idli’s will be ready.
    8. Serve with coconut or coriander chutney.

    Note:

    1. If required, 2tsp of semiya or (vermicelli) can be added to the rava( semolina).
    2. If you are using scraped carrots, add the scraped carrots to the idli pan in the design you want and then pour the batter.

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    Roasted Salty Peanuts

    Roasted Salty Peanuts in Nantasket Beach

    Back home in Chennai,you hardly see Surfers,Colorful Umbrellas and kids with bathing suits making sand castles.That’s a very western thing.But you can see plenty of Kites Flying, mini Ferris wheels, Fishermen folk,Flower vendors,Peanut vendors and small stalls making hot beachy treats like Chilli Bajji-(a deep fried battered snack),Sutta Cholam-(corn,that has been cooked in flame like BBQ),Thengai Maangai Patani Sundal-(cooked beans with mangoes and coconuts0. People come to the beach as an outing, to get some fresh air, drench their feet in the salty water and of course to enjoy the yummy beach treats.

    As a child, every summer, we go to Chennai for the Summer Vacations and we would make a trip to Marina Beach or Besant Nagar Beach(Elliots Beach).I used to love the Besant nagar beach, as it also has a beautiful Astalakshmi temple by the beach. After getting wet and sticky, we would enjoy some of these yummy treats. Sutta Cholam is one of my favorites. Corn on the cob is cooked over flame and salt and lemon is coated over them and eaten while its is still hot. Raw mango slices with salt n chilly powder sprinkled on top of them is another yummy treat.

    My Parents are here in the US for a visit and we decided to go to Nantasket Beach(MA). Its a beautiful beach in the South Shore. In an attempt to make them feel at home, made all the snacks that would typically be a treat for your tongue at the beach. My dad gave some sound effects- murug murug…… to make it even more real.

    Chilly Bajji

     

    CIMG1779

    Milagai Bajji

     

     Ingredients:

    Bajji chillies

    Bajji chillies

                     

    • Bajji Chillies- 10.
    • Gram Flour-1 cup.
    • Rice Flour-1cup.
    • Red chilly powder- 1tsp.
    • Asafoetida-a pinch.
    • Salt- to taste.
    • Baking powder-a pinch for crispiness.
    • Tamarind juice- 1cup.

    Method:

    1. Slit the chillies in a way that they are still intact and remove the pith and seeds.
    2. Soak them in tamarind juice for 1o minutes.
    3. Add the above ingredients in a bowl and add little water to make a thick paste.
    4. Drain the excess tamarind juice.
    5. Dip the chillies in the batter and make sure its covered with the batter.
    6. Deep fry in hot oil.
    7. Drain excess oil with a paper towel and serve with any date chutney or tomato ketchup.
    Beware of Seagulls

    Beware of Seagulls

    Note: Another version the chilly bajji can be made with stuffing in the middle.

    Thengai-Maangai Patani Sundal:

    Thengai Maangai Patani Sundal

    Thengai Maangai Patani Sundal

    This is a protein filled salt n spicy treat with a hint of sourness.

    Ingredients:

    • Green Vatana ( dried green peas)-1 cup.
    • Raw Mango chopped-1/4 cup.
    • Coc0nut scrapes or coconut pieces- 2tsp.176
    • Salt-to taste.
    • Oil-1 tsp.

    For Seasoning:

    • Mustard seeds-1tsp.
    • Urad Dhal-1 tsp.
    • Asafoetida- a pinch.
    • Green chillies slit-3.
    • Curry leaves- an arc.

    Method:

    1.  Soak the green vatana in water for 8 hours.
    2. Pressure cook them till 1 whistle  with salt or can be cooked in microwave, if you don’t want it to become too soft.
    3. Drain excess water from the peas.
    4. Take oil in a pan and add the things mentioned in seasonings and after the mustard splatters add raw mango and saute for 1/2 minute.
    5. Add cooked peas and mix well.
    6. Sprinkle coconut scrapes.

     Raw Mango Slices:

    Mouth watering mango slices

    Mouth watering mango slices

     Ingredients:

    • Raw mango cuts.
    • Salt.
    • Red chilly powder-1/2 tsp.

    Cut the mango in thin strips and make slits like the above photo. Mix salt and chilly powder together and sprinkle on the  mango slices and enjoy!

    Yum

    Yum

    Roasted Peanuts:

    Take raw peanuts and roast them with a little bit oil and sprinkle salt and red chilly powder and can be served in a paper cone. Pori kadalai– Pori(Puffed rice) can also be added to the peanuts to make it even more interesting.

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    Pineapple Rasam

    Pineapple Rasam

    http://en.wikipedia.org/wiki/Rasam

    Rasam is a form of soup, a must in every South Indian household. It is made with Tamarind juice, aromatic spices and tomatoes for the most part. There are at least 15 varieties of Rasam, ranging from Tomato Rasam, Lemon Rasam, Dhal Rasam, Garlic Rasam, Pepper Jeera Rasam(Milagu-Jeera), Pepper Rasam, Goddu Rasam, Mysore Rasam and a whole bunch of other exotic ones. A typical South Indian meal would be Sambar, followed by Rasam and completed with CurdRice or Yogurt rice. Rasam can be enjoyed as a soup, to increase the appetite or can be mixed with rice and eaten. Rasam also used as a digestive aid, because it has Jeera-Cumin, which aids digestion. When a person suffers an ailment and lack of appetite due to that, Rasam is given, as it is soft and easy to digest and will re kindle the taste buds, to increase the ailing person’s appetite. 

    One of the interesting Rasams that is out there is Pineapple Rasam. It’s very tasty and adds a sweet punch to the Rasam.

    Ingredients:                                                                                      Cooking 010

    • Pineapple pieces- 1cup.
    • Tamarind paste- 1tsp or Thin Tamarind juice-1cup.
    • Salt- to taste.
    • Turmeric powder- 1/2 tsp.
    • Rasam Powder-11/2 tsp.
    • Cooked ,Mashed Thoor dhal- 1/2 cup.
    • Jaggery- 1tsp.

    For Seasoning:

    • Ghee- 2tsp.
    • Mustard seeds- 1tsp.                                                           Cooking and Performance 001
    • Red chilly-1.
    • Asafoetida- a pinch.
    • Coriander leaves for garnish.

    Preparation:

    1. Take 4-5 cups of water in a pan and add pineapple pieces, tamarind paste and allow it to cook.
    2. After 5 minutes, add salt, turmeric, Rasam powder, jaggery and let it cook for another 10 minutes in low heat.
    3. Now add cooked, smashed Toor dhal to the pan.
    4. Let it cook for another 5-7 minutes and when the frothy layer forms on the Rasam, turn the heat off.
    5. Keep a small seasoning pan and add ghee, mustard seeds and let it splatter.
    6. When they start splattering, add red chilly, asafoetida and put it in the Rasam.
    7. Add Cilantro-Coriander leaves and keep the Rasam covered with a lid immediately, so the aroma doesn’t escape.

    Note:

    • Can be enjoyed as a soup or served with plain white rice.
    • If required, few drops of pineapple juice or essence can be added, when the Rasam is about to be done, to enhance the pineapple flavor.
    • Please refer my blog, on how to make Rasam powder.

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