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Step By Step Photos for Soups,Rasams and Kuzambus

Discussion in 'Step-by-Step Photos of Chitvish Recipes!' started by Chitvish, Sep 29, 2005.

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  1. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Tamarind paste

    Take about 500 gms tamarind & clean it very well-remove seeds , threads etc as far as possible. Add enough water to soak just completely in a small pressure cooker, say 1/2 cup or a little more. 1/2 cup salt & 1 tsp turmeric powder. Pressurise it for twp whistles & switch off. Open after 2 hrs.
    Pass it through kitchen machine(like how we do with fruits to remove seeds etc). Or put it in a blender, if necessary adding some more water& strain. Discard the top portion or fibre part. It should be of thick sauce consistency to preserve for 2 months inthe fridge. If it is not thick enough allow it to evaporate by cooking on a stove or microwave, on a low flame to prevent splashing. You can directly add to any dish since it is already cooked & there won't be any raw smell.
    When cooking , remember there is some salt in it.
    OR
    Easy Method:
    Cook CLEANED (from seeds & fibre) tamarind with just enough water to immerse with haldi in a small pressure cooker for 2 whistles. Switch off & cool for 2 hrs. Open & crush or mash as much as possible with a potato masher. This can directly be preserved in the fridge. But since this is likely to contain fibres, every time before using add little water, mix well & remove fibres.
    Also go to
    Tomato-tamarind gravy for kuzambus
     
    Last edited: Dec 4, 2009
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  2. Chitvish

    Chitvish Moderator IL Hall of Fame

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    One whistle sambar

    I have already given
    Making Tamarind paste at home
    Cooking dhals in pressure cooker
    3-in-1 Powder
    Tomato-tamarind gravy for kuzambus
    Now sambar making is only "assembling" !
    Cut vegetables of your choice.
    In a pressure pan , if you are using onions , ladies' finger , brinjals ,capsicum etc lightly fry them in little oil . Otherwise mix tamarind paste + sambar powder + salt + haldi +cut vegetabes + cooked tur dhal + correct amount of water to get the desired consistency of sambar. The volume will not decrease in pressurecooking . So the consistency should be correct. Close , put the weight & cook for 1 whistle. Cool , open , add coriander leaves. Temper in gingelly oil with red chillies , mustard seeds . Switch off , add 3 in1 powder , mix & add to sambar. If you like more hing add a little when pr:cooking also. Since pressure cooked , the flavour is excellant.
     
    Last edited: Dec 4, 2009
  3. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Mysore Rasam - a Very Special Favourite Rasam for everybody.

    Tamarind paste - 1 tsp

    Tomatoes - 2, chopped

    Mysore rasam powder - 2-3 tsp ( to taste)

    Cooked tur dhal - 1 tbsp ( or as given below )

    Salt, haldi

    To temper
    Ghee - 1 tsp

    Mustard seeds - ½ tsp

    Jeera - ½ tsp

    Curry leaves - few

    To garnish
    Chopped coriander leaves - few

    Fresh mysore rasam powder:

    Gram dhal - 1 tsp

    dhaniya - 2 tsp

    red chillies - 3-4

    pepper - 1/4 tsp

    jeera - 1/4 tsp

    grated coconut - 3 tsp

    hing pdr
    Fry the above in 1/4 tsp ghee ( for the best flavour ) & powder.

    Alternately dry the coconut in microwave -hi-3 mts & powder with the rest.

    Mix 2 ½ cups of water with dhal to get thin dhal water.

    If you prefer the rasam thick, use 2 tbsp cooked tur dhal.

    In a vessel mix tamarind paste +salt +haldi + chopped tomatoes + above powder + dhal water to make up to the required consistency & quantity .

    Keep it inside a pressurepan & cook for 1 whistle.

    Cool , open & temper as given.

    Garnish with coriander leaves.

    It was traditional to grind the roasted ingredients & make Mysore rasam.

    Since the rasam made that way is fairly thick, I suggest powdering the roasted ingredients – however this is individual preference.

    mysore rasam-1.jpg

    mysore rasam.jpg
     
    Last edited: Dec 20, 2009
  4. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Convalescent Soup - No milk, no butter, but DELICIOUS is the word !

    This soup is very light but filling & full of the goodness & minerals of vegetables.
    Chopped cauliflower - 1 cup
    Peas - ½ cup
    Chopped beans - ½ cup
    Chopped carrots - 1 cup
    Cubed potatoes - ½ cup ( optional)
    Mix all vegetables with 3 cups of water.
    Add very little salt & pressure cook for 10 mts.
    Cool and blend well in a liquidizer in a liquidizer or with a hand-blender.
    It is ready to serve, with pepper powder sprinkled on it.
    If preferred, a little boiling water can be added to get the desired consistency
    Take the vegetables in the FP.
    Mince with the steel blade.
    Boil with just enough water in a pressurepan - after the first whistle comes, cook on low flame for 10 mts. Take out & crush with potato masher.

    Serve with extra milk, salt & pepper. Makes a full meal!
    Con soup-1.jpg
    con soup-2.jpg
    Con soup-3.jpg
    Con soup-4.jpg
    convalescent soup.JPG
     
    Last edited: Dec 20, 2009
  5. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Nutty Yellow Pumpkin Soup - Only vegetables & Nuts !

    Recently I tasted this in a restaurant & liked it immensely. I guessed the recipe from the taste & tried it at home. The taste was just the same ! This is delicious without the addition of butter, milk or cheese. Yellow pumpkin provides the necessary creamy taste.
    Yellow pumpkin cubes (1cm) - 2 cups
    Chopped tomatoes - ½ cup
    Crushed green chilli & ginger - 1 tsp
    Salt
    Roasted & crushed peanuts - 2 tbsp
    Make a spice bag with crushed green chilli & ginger .
    Take in a pressure pan all ingredients except salt& nuts.
    Add just 1 cup ( can be less also) of water & cook for one whistle.
    Cool, open & squeeze the ingredients in the spice bag.
    Blend all ingredients, adding salt.
    Make up to the desired consistency, adding water.
    Serve hot, garnished with crushed nuts.

    spicebag-2.jpg

    pumpkin soup.jpg
     
    Last edited: Dec 20, 2009
  6. Chitvish

    Chitvish Moderator IL Hall of Fame

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    French Beans Soup - Very simple, very delicious, nothing but fibre!

    This is one of my most favourite soups. Though simple, if made with fresh tender French beans, the taste is superb !
    Select tender, fresh beans & chop.
    Thinly sliced beans - 1 cup
    Chopped onions - 1 tbsp
    Wheat flour - 1 tsp
    Oil - 1 tsp
    Milk - 3-4 tbsp
    Salt, pepper
    Heat oil & sauté onions.
    When transparent, add wheat flour & lightly fry.
    Add water & beans & cook till just soft.
    Remove, add milk to taste, salt & pepper.

    F beans soup.jpg

    french beans soup-2.jpg
     
    Last edited: Dec 20, 2009
  7. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Tamarind-Tomato Gravy

    This gravy is ideal for all South Indian kuzambus.
    Tamarind gives the sour taste.
    Tomatoes add to the thickness, besides to the taste.
    I prepare it first thing in the morning for kuzambus & rasam.
    Take in the pressure cooker chopped tomatoes + tamarind paste (if you do not have paste, use lime size tamarind) + a dash of haldi for a nice colour + 1/2 cup of water.

    Cook for one whistle, cool & open.

    Pass the hand blender through it.

    Strain with a soup-strainer.

    The gravy is ready - no raw flavour!!
    puli paste-1.jpg

    puli paste-2.jpg

    puli paste-3.jpg

    puli paste-4.jpg

    puli paste-5.jpg
     
    Last edited: Dec 28, 2009
  8. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Pongal Kuzambu - step by step in pictures - 1

    This is the basic kuzambu done for Pongal & Thiruvadirai. Slight variations depend on family customs.
    Recipe:
    Vegetables like white ashgourd, yellow ash gourd, avarakkai, clusterbeans, mochaiparuppu, snake gourd, raw banana, brinjal, chenaikizangu, cheppankizangu, koorkankizangu, sweet potato are best suited.

    Next come carrot, potato & peas.

    Avoid ladies’ finger, drumstick, bitter gourd etc.

    Even though the no: is 7, you can add 9, 11 or even 13 vegetables !

    Cut into cubes as for sambar.

    Vegetables - 4 cups

    Tamarind paste - 1 tbsp

    Salt, haldi

    Cooked tur dhal - ½ cup

    To fry in 1 tsp oil & grind to a paste:

    Red chillies - 5,6

    Pepper - 1 tsp

    Methi seeds - ½ tsp

    Dhaniya - 3 tsp

    Gram dhal - 2 tsp

    Hing - 1 tsp

    Grated coconut - 2 tbsp

    To temper:

    Oil - 1 tbsp

    Mustard seeds - 1 tsp

    Red chillies - 2,3

    Curry leaves - few

    Grated coconut - 2 tbsp

    Boil vegetables in water to which haldi & salt are added.

    When the vegetables are cooked soft, add the tamarind paste, cooked dhal & the ground paste.

    Boil again & when the correct consistency is reached, remove & temper as given.

    The coconut shlould become golden coloured.

    Since this is a traditional dish, as far as possible, we use only "country vegetables" like - white & yellow pumpkins, snake gourd, cluster beans, avarakai, mochai paruppu, raw banana, brinjal,senai (elephant yam), siru izangu (koorkai), sweet potato, seppankizangu (arbi), kavathu ( a root available only in this month).
    Bitter-gourd, drumstick, ladies' finger, ridge gourd are not added.
    It is one's preference to add carrots, beans, peas etc.
    Usually this is made with an odd no: of vegetables. Please follow the recipe.

    Continued in the next post.
    ezukari K-0.jpg

    ezukari K-1.jpg

    ezukari K-2.jpg

    Ezukari K-3.jpg

    ezukari K-4.jpg
     
    Last edited: Dec 28, 2009
  9. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Pongal Kuzambu - Step by step Pictures - 2

    With
    Sweet Kichdi Dhal Pongal


    I will post photos of this kuzambu with Thiruvadirai Kali & Sarkarai pongal, later.
    ezukari K-5.jpg

    ezukarikichdidhalpongal.jpg
     
    Last edited: Dec 28, 2009
  10. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Idli Sambar (1) - this is the jiffiest!

    This goes for idli & dosas. This can be quickly rustled up if there is no cooked dhal ready. This is very common in small eatries in Madurai.
    In a vessel, take 1 tsp oil, add ½ cup peeled small onions, lightly fry &cook adding 1 cup water & haldi. When cooked add ½ cup chopped tomatoes(deskin, if you prefer ), 2-3 slit green chillies & salt. When tomatoes are cooked, add 2 tsp besan (or the multipurpose powder, given in Tips ) mixed with little water to the above, stirring well till cooked. Remove & temper in 1 tsp oil with mustard seeds, 1 tbsp finely chopped onions & 2-3 red chillies. Remove & garnish with chopped coriander leaves. This is easy & good for idli & dosa.
    Bes Sam-1.jpg

    Bes Sam-2.jpg

    Bes Sam-3.jpg

    Bes Sam-4.jpg

    Bes Sam-5.jpg
     
    Last edited: Dec 28, 2009
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