Jiffy cooking & Planning of Menus for all occasions at home.

Discussion in 'Ask ChitVish' started by Chitvish, Nov 8, 2007.

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  1. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Instant Rasam Powder - If sambar is posted, can rasam be far behind???

    This also incorporates dhal. All that have to be added are tamarind & tomatoes.
    The advantage is, you can make as less as 1 cup of rasam.

    For powder:

    Tur dhal - ¼ cup, level

    Dhaniya - ¼ cup, heaped

    Red chilli powder - ¼ cup, level

    Pepper - 2 tsp

    Jeera - 2 tsp

    Salt - ¼ cup

    Hing powder - 2 ts

    Haldi - 1 tsp

    In a kadai, take ¼ tsp of oil & lightly fry red chilli powder.

    Remove & add all other ingredients, except hing and haldi.

    Fry lightly till thoroughly hot & finally add hing & haldi.
    View attachment 25476
    Switch off & cool.

    Grind in the mixi & sieve in rava salladai.

    For rasam:

    For 2 cups of rasam, 1 tbsp powder is necessary.

    Liquidise 1 tsp tamarind paste (more to taste) + 1 medium tomato.

    Add water to make up to 2 cups & add 1 tbsp rasam powder.

    Keep this in a vessel inside a pressurepan or cooker.

    Cook for just one whistle.

    Cool, open & temper.

    Garnish with coriander leaves.

    View attachment 25477
     

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  2. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Instant Poricha Kootu/Kuzambu - an amazing one whistle recipe!!

    A late elderly friend of mine, an authentic Thirunelveli DIL, shared this recipe with me 30 yrs back!
    Vegetables boiled with this powder +water gives tasty poricha kuzambu or kootu.
    For kootu add less waterand kuzambu more. Optionally, 1 tbsp of coconut ground with ¼ tsp of jeera can be added at the end.

    Roast to golden colour one by one:

    Tur dhal - 1 cup

    Moong dhal - ½ cup

    Urad dhal - ¼ cup

    Roast in ¼ tsp oil & remove:

    Red chilli powder - ¼ cup

    Raoast lightly:

    Pepper - 2 tsp


    Cool all the roasted ingredients & powder. Sieve in rava sieve.


    For 2 cups of chopped vegetables, add 2 cups of water + 4 tsp powder + salt .
    The consistency is your choice. You can increase or decrease powder & water, to taste.

    Cook directly in a pressure pan for one whistle & cool.

    Open, mix well & temper mustard seeds & urad dhal, curry leaves in 1 tsp oil.

    The vegetables like greens, white pumpkin etc will require less water.

    You can try With:
    Chow chow
    White pumpkin
    Brinjal
    Snake gourd ( I tried)
    Avarakkai
    Cabbage-peas (tried)
    Broccoli-peas (tried)
    Greens
    Drumstick
    idge gourd.
    You can combine 2,3 vegetables also.
     

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