Rasams- the tongue ticklers !

Discussion in 'Ask ChitVish' started by Chitvish, Sep 29, 2005.

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  1. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Neemflower Rasam - Tamilnadu's Veppampoo Rasam

    Tamarind paste - 2 tsp

    Salt, haldi

    Fry in ½ tsp oil & grind:

    Gram dhal - 1 tsp

    Tur dhal - 1 tsp

    Red chillies - 5,6

    Hing - ½ tsp

    Curry leaves - few

    To temper:

    Ghee - 1 tsp

    Mustard seeds - ½ tsp

    Dried neem flowers - 1 tbsp

    Mix tamarind paste, salt, haldi, ground paste & 2 cups of water.

    Cook in a vessl inside a pressure pan for one whistle.

    Open & temper as given.
     

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  2. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Noodle – Tomato soup - Very attractive to serve & equally delicious.

    Tomato juice - 1 cup ( Boil, blend & strain about 3-4 tomatoes)

    Broken thin noodles - ½ cup

    Butter - 2 tbsp

    Minced onions - ¼ cup

    Hot water - 5 cups

    Grated cheese - 5,6 tbsp

    Omum ( ajvain) - a pinch

    Coriander leaves - 1 tbsp

    Tobasco sauce - to taste ( optional)

    Salt, pepper

    Heat 1 tbsp butter & sauté noodles till light pink in colour.

    Remove on to a plate.

    Heat 1 tbsp butter & sauté minced onions.

    Add chopped coriander leaves & sauté for 1 more mte.

    Add tomato juice & give a boil.

    Add hot water, half of the cheese, semiya, ajvain, salt & pepper.

    Simmer for 15 mts.

    Serve hot with cheese sprinkled on top & tobasco sauce as required
     

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  3. Chitvish

    Chitvish Moderator IL Hall of Fame

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    White Pumpkin & Moong Dhal Soup - Light & Hearty

    Butter - 1 tbsp

    Onion - 1, chopped

    Moong dhal - ¼ cup ( soak for 2 hrs & drain)

    White pumpkin - ¼ kg ( chop with skin)

    Milk - 1 cup

    Salt & Pepper

    Grated cheese - 3-4 tbsp

    Heat butter in a pressure pan & add butter.

    Add onions & saute till pink.

    Add dhal, vegetable & enough water.

    Cook for 3 whistles.

    Cool open & liquidise.

    Add salt, pepper & milk.

    Serve hot with grated cheese sprinkled on top.
     

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  4. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Kalyana Rasam - Freshly powdered masala does the trick!

    The speciality in this rasam is freshly made powder where 1 part of gram dhal & 3 parts of dhaniya are lightly roasted & ground with other ingredients. Strained dhal water is a must. Tomatoes are not boiled, but added at the end with coriander leaves, which gives the rasam a very appetizing look.

    Tamarind paste – 2 tsp

    Cooked tur dhal - 2 tbsp

    To fry very lightly in ½ tsp ghee:

    Red chillies - 4,5 (or to taste)

    Gram dhal - `1tsp

    Dhaniya - 3 tsp

    Hing - ½ tsp

    And powder with

    Pepper - ½ tsp

    Jeera - 1 tsp

    Curry leaves - few

    Salt, haldi

    To temper:

    Ghee - 1 tsp

    Mustard seeds - ½ tsp

    Curry leaves - few

    To garnish:

    Tomatoes - 2, chopped

    Chopped coriander leaves - 1 tbsp

    Mix 2 cups of water with cooked tur dhal, mix well with a ladle (do not blend), strain & keep the dhal water ready.

    Keep the spice powder ready.

    Boil tamarind paste with salt, haldi & 1 cup of water.

    When reduced in volume, add clear dhal water & the powder.

    When it is about to froth, add tomatoes & coriander leaves.

    Remove immediately & temper.
    Kalyana Rasam.JPG
     
    Last edited: Dec 4, 2008
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  5. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Spring Onion Soup - An onion soup with a touch of sophistication !

    For the stock, please refer to the stock given under spinach soup.

    http://www.indusladies.com/forums/showpost.php?p=10637&postcount=45

    An economical & diet conscious white sauce can be made by boiling together 1 cup milk, 1 tsp cornflour & 1 tsp butter ( or oil), on a low fire, till it is cooked.

    Spring onions - 2 cups ( chop both white & green parts)

    Butter - 2 tsp

    Vegetable stock - 2 cups

    Milk - necessary amount

    Salt, pepper

    Reserve 2 tbsp chopped white portion for garnishing.

    Heat butter, saute the chopped spring onions.

    When they shrink well add stock & boil for a few mts.

    Cool & liquidise.

    Mix with required amount of white sauce to get the correct consistency.

    Add little milk, salt & pepper.

    Fry in little butter, the reserved onions.

    Garnish & serve hot.
     

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  6. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Creamy Carrot Soup - no butter, please !

    Medium size carrots - 3

    Medium size potato - 1

    Onion - 1

    Milk - ½ - 1 cup

    Cream - 2 tbsp ( optional)

    Salt, pepper

    Chop carrots, potato with skin & onion into cubes.

    Pressure cook with 1 cup of water for minimum 3 whistles.

    Cool, open & liquidise.

    Strain, add milk or a mixture of milk & water.

    Serve hot, adding salt & pepper, topped with malai.

    Before liquidising, chop a few carrot cubes, to sprinkle on top, before serving.
    Add grated cheese on top.
    creamy carrot soup-s.JPG
    carrot soup8.jpg
     
    Last edited: Aug 16, 2009
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  7. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Paruppu Rasam – an everyday fare in S I households, best with tomatoes !

    This is the standard rasam made for everyday use. I am giving this by the one-whistle method.

    Cooked dhal - 2 tbsp ( mashed well)

    Tamarind paste - 1 heaped tsp

    Rasam powder - 1 heaped tsp ( or more to taste)

    Tomatoes - 2 ( chopped)

    Hing - ¼ tsp

    Salt, haldi

    Green chilli - 1(or 2, to taste)

    Curry leaves - few

    To temper:

    Ghee - 1 tsp

    Mustard seeds - ½ tsp

    Jeera - ½ tsp

    3 in 1 powder - ¼ tsp (given in tips)

    To garnish:

    Chopped coriander leaves - 2 tsp

    Mix all ingredients with2 ½ – 3 cups of water.

    Take in a vessel, keep inside pressure pan or pr cooker for 1 whistle.

    Cool, open, temper & add coriander leaves.
     

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    Last edited: Nov 13, 2006
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  8. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Broccoli soup – Whoesome with folic acid, calcium, vitamin A & D !

    Select fresh bright green broccoli. Cut into small flowerettes, & immerse in warm salted water for 30 mts. Wash thoroughly.

    Broccoli flowerets - 2 cups

    Chopped onion - 1 cup

    Processed Cheese - 2 tbsp or as per taste

    Milk - 1 cup ( can be more or less)

    Butter - 1 tsp

    Salt, pepper

    Heat butter in a pressure pan & sauté onions first.

    When they become ptransparent, add broccoli & fry for 2 mts.

    Add 2 cups of water & pressurise for 1 whistle.

    Cool, open& blend.

    Add milk to get the desired consistency.

    Add salt & pepper,

    Serve hot, garnished with grated cheese.


    I topped with ginger juliennes for a crunchy taste.


    april 6 001.jpg
     
    Last edited: Apr 7, 2011
  9. preetiganeriwala

    preetiganeriwala New IL'ite

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    daily rasam

    Thank You for the daily rasam im a new member married in chennai.cannot make rasam well will try this on sunday nd let u know the result.What is 3 in 1 powder.:-D
     
  10. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Hello Preethi !

    Welcome to this forum !
    Please refer to the thread Tips, Tips & Tips.
    3 in 1 powder is given there.
    Love,
    Chithra.
     
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