RASAM

RASAM:

INGREDIENTS:

Tamarind – a marble size ball,

Tomatoes – 1,

Water – ½ lit – 3 glasses,

Black pepper and cumin powder – 2 tsp,
Garlic cloves – 6 – crushed with skin,

Curry leaves – 1 stem,

Fresh coriander leaves – 4 tsp,

Salt as per taste,

Asafetida – a pinch,

Cooked tur dal/kandi pappu – ¼ cup,

Mustard seeds – ¼ tsp,

Whole red chili – 2 – broken into 2 each,

Oil for tempering,

METHOD:

Take 3 glasses of water in a bowl, soak tamarind in this water for 10 min, then squeeze it and remove the tamarind leaving the pulp in the water,

Now add chopped tomatoes and mix it well till the tomatoes are completely mixed into the tamarind pulp,

Now add crushed garlic, salt and black pepper and cumin powder to it,

Add cooked dal and coriander leaves and curry leaves to it and mix everything well with hand,

Heat 1 tsp of oil in a kadai and add mustard seeds let it splutter now add broken red chili, asafetida and some curry leaves and curshed garlic and sauté it for a minute and pour the prepared rasam into it,

Slow down the flame and boil it till you find some bubbles over the rasam,

Take it into a bowl and serve it hot with white rice, or dump some medu vadas into it to have rasam vada, drop some idilies into it to make rasam idlies ,

This very special south Indian delicacy is a must in every south Indian meal and it’s a must in every household here, It’s a saying that inspite of having the royal cusines, south Indian kings prefer a gulp of rasam annam or rasam rice to digest the heavy meal and it remains the same till date in every household of south india.

This is very light and belly and easily digestable, In winter and rainy season it serves as medicine for coughs, cold and digestive problems, In south indian housel hold new born babies are first served rasam with well mashed boiled rice and ghee.

CORIANDER AND TOMATO CHUTNEY

CORIANDER AND TOMATO CHUTNEY
INGREDIENTS:
Coriander – 3 cups(cleaned and finely chopped),
Tomatoes – 2 – chopped into 4 each,
Onion – 1 – chopped into 4,
Garlic cloves – 4 with skin,
Fenugreek seeds – 3-4,
Mustard seeds – ¼ tsp,
Asafetida – a pinch,
Green chili – 8- cut into 2,
Oil for tempering,
Tamarind pulp – 1 tsp,
Salt for taste,
Chana dal – ½ tsp,
Curry leaves – 1 stem,

METHOD:

Heat oil in a kadai, when the oil is heated fry the chopped coriander till it leaves its raw smell and remove it aside,

Now add the chopped tomatoes and onion along with green chili and garlic,
Fry them till till they turn golden brown,

Now add them to a mixer and leaving the coriander, add tamarind pulp and salt and grind them coarsely,

Now add the fried coriander and grind once see that it remains coarsely,

Remove the chutney into a bowl and heat 1 tsp of oil in a kadai for tempering,
When the oil is heated add mustard seeds let it crackle, add fenugreek seeds, asafetida and curry leaves sauté it for a minute and pour the tempering over the coriander chutney

Serve this chutney with idlies, dosas, and white rice, you will love you will be requested to make it for more number of times.

LAL MURGH

LAL MURGH

INGREDIENTS:
Chicken – ½ kg,
Whole red chilies – 6,
Black pepper – ½ tsp,
Red chili powder – 1 tsp,
Coriander seeds – ½ tsp,
Poppy seeds – ½ tsp,
Cloves – 2,
Coriander powder – 2 tsp,
Turmeric powder – ¼ tsp,
Ginger garlic paste – 1 tsp,
Juice of lemon – 1,
Garlic cloves – skin peeled – 6,
Onion – chopped lengthwise – 1,
METHOD:
Grind whole red chilies, coriander seeds, cloves, poppy seeds, black pepper, and ginger garlic paste into fine paste
Wash and clean the chicken and marinate it with the above grinded masala and lemon juice along with salt,
Now add turmeric powder and coriander powder to the chicken and mix everything well and leave it aside covered for ½ hr
Heat oil in a kadai and add sliced onion and peeled cloves to it and sauté it for sometime, till the onions become translucent, now add the marinated chicken and sauté till it leaves the oil on the edges,
Now, add 1 cup of water and cover with lid, cook till the chicken is completely done,
Now, when the chicken is softly cooked, remove the lid and fry the chicken till the chicken is roasted,
Garnish with curry leaves and serve it as starter, snack, or side dish or along with rotis, phulkas.