Rasams- the tongue ticklers !

Pineapple rasam

This rasam will earn a lot of appreciation for you - so good it is !


Finely chopped pineapple ¼ cup

in syrup

Tomatoes 3-4

Green chillies 2

Ginger 1”

Cooked tur dhal 2 tbsp

Rasam powder 2 tsp

Hing powder 1 tsp

Lime juice 2-3 tsp

Salt,haldi, curry leaves,coriander leaves

To temper:

Ghee 1 tsp

Mustard seeds 1 tsp

Jeera 1 tsp

To decorate:

Extra chopped pineapple pieces



Method:

Cook together chopped tomatoes, pineapple pieces,ginger.a few coriander leaves & curry leaves with ½ cup water till soft & pass through a blender.

To this add slit green chillies, rasam powder, salt, haldi , hing & the cooked tur dhal mixed with 3 cups water.

Cook this in a vessel in the pressurepan for 1 whistle.

Cool ,open & add lime juice.

If you like add a little syrup from the pineapple.

Instead of adding lime juice 1 tsp tamarind paste can be added in the first stage of cooking.

Serve topped with finely chopped coriander leaves & pineapple pieces.



If you have only fresh pineapple , chop them , add sugar to taste , ½ cup water , put in the pressure pan & cook for 1 whistle. You get pineapple in syrup.

 

Rasam Without Tamarind & Dhal !

Poricha Rasam



This rasam is prepared without tamarind & dhal.

Hence it can be prepared in 15 mts with a freshly ground powder & has an excellent flavour.



Ingredients:

Tomatoes 2-3 (chopped )

Salt, haldi, curry leaves, coriander leaves

Water 2 cups



Fry in ¼ tsp ghee & powder

Tur dhal ½ tsp

Udad dhal ½ tsp

Dhania 1 tsp

Red chilli 1-2

Pepper ¼ tsp

Jeera ½ sp

Copra powder 1 tsp

Hing powder ½ tsp.



Method;

Mix all ingredients in a small pressure pan & cook for one whistle.

If you do not have copra powder, just keep 1 tsp fresh coconut in a small plate in

the microwave & micro medium for 3-4 mts till it is crisp. This has a fresh taste as well.

Tomatoes & red chillies can be adjusted to suit individual preferences.
Temper in 1/2 tsp ghee with mustard seeds , jeera & 1/2 tsp 3 in 1 powder.
Garnish with coriander leaves.

 

Bean Soup - Packed with Protein.

Bean Soup;

Rajma Beans - 1 cup

Onions , chopped - 2

Tomatoes , chopped - 4 medium

Garlic , chopped - 2 pcs

Red chilli powder , salt - to taste

Oil - 2 tsp

Wash & soak rajma for 10-12 hrs.

Heat oil in a pressure pan , fry onion , garlic & tomatoes in order , adding the next when the previous one is well fried. Add the soaked beans.

Add chilli powder & salt & again fry for a mte .

Now add 1 litre of water , close the cooker & put the weight .

When the first whistle comes , lower the flame & cook for 30 mts.

Cool , open & blend.

There is no need to strain .

You can add more water , if you prefer a less thick consistency.

Add lemon juice ( optional ).

Serve topped with coriander leaves & grated cheese.

 

Thankyou, Meena!

Dear Meena, Thankyou for the feedback. Your words literally patted me on my back!
Regards,
Chithra.

 

Lemon Rasam - Drink it like Soup!

Tomatoes (chopped ) 2-3

Green chillies 2-3

Ginger 1”

Cooked tur dhal 2 tbsp

Lime juice 1 tbsp

Salt, haldi hing

Lightly dry roast & powder

Dhania 1 tsp

Jeera 1 tsp

Pepper ½ tsp

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Dilute tur dhal with water & make it up to required quantity of rasam

Crush ginger & green chillies well & add along with chopped tomatoes.

Add salt, haldi & hing powder.

Put the vessel inside a pressure pan , keep the weight & cook for just one whistle.

Cool the cooker, open .

Temper in 1 tsp ghee with ½ tsp mustard seeds & the prepared powder & add chopped coriander leaves.

After cooling add lime juice.

You can omit tomatoes & make plain lemon rasam.

You can add 2-3 garlic crushed , while tempering.along with the prepared powder.

 

Thankyou, Kamla!

Dear Kamla, Thanks for the feedback. Lemon rasam is posted today!
Love & regards,
Chithra.