Mysore Rasam

Hi All,

I am posting this recipe after and long gap of time from blogging. Firstly, i thank all my followers and non-members commenting my posts and cheering my spirit!!! Its very hard to post recipes with my 1 1/2yr old kid, no jokes! she keeps me on my toes.....Hence, i am in Happy Parenting stage....!!

I have come with a tasty, soupy menu: Mysore Rasam



Ingredients:

Tamarind- goose berry sized
Tomato- 1big size
Thoor dal - 1tbspn
Hing- 1 small piece (gum base)
Coconut scrape- 1tbspn
Red chillies- 3nos
Black pepper seeds- 8-10nos
Cumin seeds- 1tbspn
Oil
Mustard
Coriander leaves
Coconut scrapes (for seasoning)

How to make:
1) With a little oil heated up in a pan, saute the thoor dal, pepper, cumin, coconut scrapes, red chillies and hing until golden brown
2) Powder them in mixer and keep aside.
3) Extract tamarind pulp and heat it until the raw smell goes off.
4) Chop the tomatoes into pieces and put it in the tamarind extract and allow to boil nicely.
5)Add a pinch of turmeric powder and sugar in the boiling state.
6) Add necessary salt and then put the ground powder to it.
7) Let this mixture comes to a boiling point and before it bubbles remove from the fire.
8) Season with spluttered mustard, coriander leaves, and sauteed coconut scrapes.

Mysore Rasam is ready!

Inji Rasam / Ginger Soup

Ginger is a wonderful rhizome which has numerous medicinal value. In our day to day life we should take atleast a little quantity of ginger in any form. I use ginger in various menus like salads, soups, gravies, rice varities and in drinks.Here i am posting one such favourite recipe of mine.Its a 'rasam' or can be called 'soup'.

Ingredients:
tamarind - a small lemon size
tomato - 1 small
ginger - 5 inch size, chopped lengthwise
rasam powder - 1 tbsp
redchillies - 3 nos.
mustard seeds - 1tspn
hing - a pinch
turmeric powder - a pinch
salt - for taste
oil - 1 tbsp
corrider leaves - a small bunch

How to make:
1) Soak the tamarind and extract the pulp, say about a full cup.
2) Chop the ginger, tomato.
3) Boil the tamarind pulp till it leaves the raw smell.
4) Add a pind of turmeric powder, rasam powder and tomatoes.
5) After the tomatoes become tender, add the chopped ginger (retain a little portion) and bring to boil.
6) Add hing, salt and chopped coriander leaves to the rasam.
7) Fry mustard, red chillies and then saute the retained portion of ginger in the oil.
8) Hot ginger rasam is ready.

This rasam is a very good appetite and can be consumed once a week. It not only increases appetite but also gives a rejuvenation and keeps us active. Try out!