Low Fat/Low Cal. Lunch Items

Simple Paruppu Rasam

Ingredients:

½ cup cooked Thur dal
1 – 1 ½ sp Puli Paste
1 – 1 ½ sp Rasam Powder

For Seasoning:

1 sp Mustard seeds
1 sp Cumin seeds
¼ sp Turmeric powder
1 Ripe Tomato
A pinch of asafetida
Salt
½ sp Ghee
Coriander leaves

Method:

In a pan pour 1 cup water and add ‘puli paste’.
Mix well and add Rasam powder, turmeric powder and asafetida powder.
Now keep the pan on stove.
Add cut tomato and salt.
Let it boil for 5 – 10 min.
Add cooked dal. At this time you add 1 cup water more in the rasam.
Bring it to a boil and remove from the fire and add coriander leaves.


Note: If you want you can make seasoning and add that to Rasam.
We, weight watchers can avoid seasoning.
So that, this simple rasam will become ‘FAT FREE RASAM’. J

 

Cumin - Pepper Rasam


Ingredients:

½ cup cooked Thur dal
1 – 1 ½ sp Puli Paste
1 – 1 ½ sp Rasam Powder

For Seasoning:

1 sp Mustard seeds
1 sp Cumin seeds
¼ sp Turmeric powder
1 Ripe Tomato (optional)
A pinch of asafetida
Salt
½ sp Ghee
Curry leaves
2 teas poons of crushed black pepper and cumin seeds

Method:

In a pan pour 1 cup water and add ‘puli paste’.
Mix well and add Rasam powder, turmeric powder, salt and asafetida powder.
Now keep the pan on stove.
Let it boil for 5 – 10 min.
Add cooked dal. At this time you add 1 cup water more in the rasam.
Now add crushed black pepper and cumin seeds.
Bring it to a boil and remove from the fire and add curry leaves.
This rasam is good for digestion, to remove cold and caugh.

 

Tomato Rasam

Ingredients:

½ cup cooked Thur dal
1 – 1 ½ sp Rasam Powder
4 -5 Tomatoes


For Seasoning:

1 sp Mustard seeds
1 sp Cumin seeds
¼ sp Turmeric powder
A pinch of asafetida
Salt
½ sp Ghee
Curry leaves
1/2 tea spoons of crushed black pepper and cumin seeds

Method:

In a pan pour 1/2sp ghee and make seasoning.

Add cut tomato and fry well.

Mix well and add Rasam powder, turmeric powder, salt and asafetida powder.

Now keep the pan on stove.

Let it boil for 5 – 10 min.

Add cooked dal. At this time you add 1 cup water more in the rasam.

Now add crushed black pepper and cumin seeds.

Bring it to a boil and remove from the fire and add coriander leaves.

This rasam is good for health because we are adding only tomatoes.

 

Tomato Garlic Rasam



½ cup cooked Thur dal
1 – 1 ½ sp Rasam Powder
4 – 5 Tomatoes
10 – 12 Garlic


For Seasoning:

1 sp Mustard seeds
1 sp Cumin seeds
¼ sp Turmeric powder
50 gms Garlic
A pinch of asafetida
Salt
1 sp Ghee
Coriander leaves

Method:

In a pan pour 1sp ghee and make seasoning.

Add garlic and fry well.

Add cut tomato and fry well.

Add 2 cups of water and salt.

Mix well and add Rasam powder, turmeric powder and asafetida powder.

Let it boil for 5 – 10 min.

Add cooked dal. At this time you add 1 cup water more in the rasam.

Bring it to a boil and remove from the fire and add coriander leaves.

Serve with hot rice.

 

Neem Flower Rasam

Ingredients:

2 sp Tamarind paste
½ sp Mustard seeds
8 – 10 Red chilly
A pinch of Asafetida
Salt
2 Table sp. Fresh/dry Neem flower (Vepam poo)
1 Tea sp Ghee.

Method:

In a pan put 1/2 sp ghee, mustard seeds and red chilies.

Add 2 cups of water in that and add tamarind paste.

Mix well. Bring it to a boil.

Add salt and asafetida powder.

Let it boil for a while.

Add ½ cup water again and allow it to boil for 2 more min.

Remove from the fire.

In a pan, put 1/2 sp ghee and put Neem flower and fry well.

Add it in the Rasam.

And this is a best and quick rasam.


Important note: My grand mother used to say that we should not prepare this rasam on Tues days, Fridays and Sundays.

 

Mysore Rasam

Ingredients:

6 – 8 Red chilly
1 sp Black Pepper
1 sp Cumin seeds
1 – 2 sp Coriander seeds
1 table sp. Coconut ( optional)
1 pinch Asafetida
1/2 sp oil to fry
1/2 sp ghee for seasoning (optional)
Salt to taste
½ Mustard seeds
½ Cumin seeds
1 – 1 ½ Tea sp Tamarind paste
1/2 cup cooked toor dal
chopped coriander leaves

Method:

Fry red chilly, black pepper, cumin and coriander in 1/2 sp oil.

Then make it like a powder in a mixer grinder.

In the same pan pour ghee and make seasoning.

Pour 2 cups of water, salt and asafetida; mix well.

Allow it to boil for a while. Add the ‘masala powder’ and mix.

Add coconut if you want. Add cooked dal and water.

Again bring it to a boil. And let it boil for 2 more min.

Add chopped coriander leaves.

Your <?xml:namespace prefix = st1 ns = "urn:schemas-microsoft-comffice:smarttags" /><st1:City><st1lace>Mysore</st1lace></st1:City> rasam is ready to serve. Remove from the fire and serve.

Note: You can prepare this masala powder and you can store it. Add extra coconut and 1 sp sugar when you prepare for normal people.

 

Lemon Rasam

Ingredients:

½ cup cooked moong dal
10 – 12 green chilly (cook with dal)
1 Lemon (take Juice)
¼ sp turmeric powder
1 inch Ginger (peel and grate/cook with dal)
Salt
1/2 sp Ghee
½ sp mustard seeds
½ cumin seeds
1 pinch asafetida
curry leaves/ coriander leaves

Method:

You can cook grated ginger, cut green chilies with dal.

Or you can fry them with seasoning and add with dal.

In a pan make seasoning and add the cooked dal mixture in that.

Add salt, asafetida, turmeric powder and bring it to a boil.

Add water if you need. Let it boil for a while.

Add lemon juice and check the taste.

You can add and reduce the lemon juice according to your taste.

Remove from the fire and serve.

Note: You can use toor dal also. But moong dal will give different taste to this rasam. And this is one of our favorite rasam in our house. Generally children will like this light rasam.

 

Ginger Rasam


Ingredients:

¼ cup ginger juice
2 – 4 Tomato
½ sp black pepper
½ sp cumin seeds
½ sp mustard seeds
½ cup cooked toor dal
1/2 sp ghee
Salt
Curry leaves
1 pinch asafetida
¼ turmeric powder

Method:

In a pan make seasoning with mustard seeds and ghee.

Pour cooked dal and 1 cup water.

Add chopped tomatoes and bring it to a boil.

Allow it to boil for a while.

Add ginger juice, and crushed black pepper &cumin seeds.

Add salt, asafetida and turmeric powder.

Let it boil for 2 – 3 min.

Remove from the fire and serve.

Note: Make this when you are suffering from cold and cough/ indigestion.
You can use lemon instead of tomato.

 

Arachuvitta Rasam

Ingredients:

½ cup cooked toor dal
8 – 10 Red chilly
A Pinch Asafetida
1 sp Black Pepper
Coriander seeds
2 tea sp. Coconut (optional)
Salt
2 tea sp Tamarind paste
2 – 3 cups water
1 sp ghee
1 sp oil
½ sp Mustard seeds
curry leaves

Method:

In a pan pour 1 sp oil and fry red chilly, black pepper, coriander seeds well.

Grind them with coconut and water. Keep aside.

In the same pan, pour the ghee and make seasoning with mustard leaves and curry

leaves.

Add 2 cups water and tamarind paste. Mix well.

Add salt, asafetida and grind paste. Mix well and allow it to boil for a while.

Add cooked dal and water. Again bring it to a boil.

Add ½ cup water and again bring it to a boil.

Remove from the fire and serve with hot rice.

As usual normal person can add ghee while eating.

Ghee will give a good taste for rasam rice.

Note: When you prepare this rasam for normal people you increase coconut quantity and that will increase the taste of the rasam.