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