Thursday, September 20, 2012

horse gram rasam


Ingredients
Group I
  • Horse gram - 2-3 tbsps
  • Tomato - 1
  • Tamarind - small gooseberry size
  • Mustard- 1/4 tsp
  • Hing - a pinch
  • Garlic - 4 (crushed)
  • Red chilli - 1(optional)
Group II
  • Cumin - 1/4tsp
  • Coriander - 1/2 tsp
  • Pepper corns  - 1/4tsp
Group III
  • Coriander leaves - little
  • Green chillies - 3(adjust)
  • Shallot - 3-4
  • Curry leaves - few
Method
  • Boil horse gram with Group II ingredents.
  • Allow it to cool & coarsly grind it with Group III ingredients. Add salt to it.
  • Boil tomato & tamarind(3-5 mints) on high medium flame & keep aside. Allow it to cool. Then mash it well, remove the pulp & add the juice to the horsegram. Add more water if needed.
  • Now heat the pan, pour a spoon of oil. Splutter mustard, garlic, hing, red chilly & now pour the rasam. Bring it to boil & remove it from the stove.
Tips for the recipe - No need to add rasam powder for this recipe because we are grinding the spices with the horse gram. Add more water to cook horse gram. You can also use red onions instead of shallot.




Wednesday, September 19, 2012

Beetroot rasam


Ingredients

  • Beetroot - 1 small size (chopped into small pieces)
  • Garlic - 2
  • Cumin seeds - 1/2 tsp
  • Coriander seeds - 1/2 tsp
  • Green chillies - 2
  • Tamarind - little
  • Oil - 1 tbsp
  • Coriander leaves - few (chopped)
  • Salt to taste


Seasoning

  • Mustard - few pinches
  • Curry leaves - few
  • Hing - 1-2 pinches
  • Pepper - 1/4 tsp


Method

  • Heat a spoon of oil in the pan & fry cumin, coriander seeds, chillies, garlic, tamarind & beetroot.
  • Fry around 5 mints on medium flame.
  • Allow it to cool, add salt & grind it.
  • Now add enough water & check for salt & tamarind.
  • If u need more (salt or tamarind) you can add some. Also add coriander leaves.
  • Finally do the seasoning with ingredients mention above & pour it over the rasam.


I am not boiling the rasam because i roasted all the ingredients. If u wish u can bring it slight boil & granish it with coriander.

Tuesday, September 18, 2012

Pineapple rasam



Ingredients (Group I)
  • Pineapple - 2 round slices (chopped)
  • Toor dal - 2 tsp
  • Tomato - 1 small or medium size
  • Coriander leaves - few (chopped)
  • Lemon juice - 1/2 lime
  • Salt to taste

Group II
  • Tamarind - medium gooseberry size (soak it in hot water & extract the juice)
  • Garlic - 3 (crushed)
  • Green chillies - 2 (crushed)

To powder (Group III)
  • Coriander seeds - 1/2 tsp
  • Cumin - 1/4 tsp
  • Pepper - 1/4 tsp

For Seasoning (Group IV)
  • Oil - 1 tbsp
  • Mustard - 1/4 tsp
  • Urad dal - 1/4 tsp
  • Fenugreek seeds - a pinch
  • Hing - 2 pinches
  • Curry leaves - few
  • Chilly powder - 1/4 - 1/2 tsp or adjust

Method
  • Pressure cook toor dal & tomatoes. Allow it to cool & mash it.
  • Add all the group II ingredients to the mashed dal.
  • Crush the pineapple in the blender (not completely, few pieces should be visible) & add it to the dal. Now bring this dal mixture to boil.
  • Add the coriander leaves & lemon juice. Remove it from flame.
  • Now do the seasoning.
  • Heat oil to the pan & add all the group IV ingredients one by one in the same order.
  • Take care do not burn the chilly powder.
  • Pour the mixture in the rasam & serve it with rice.

Monday, September 17, 2012

Garlic bread



Ingredients
  • Garlic (grated) - 6
  • Butter - 1/2 - 1 cup
  • Parmesan Cheese (finely grated or powdered) - 1/4 cup
  • Bread of your choice - 1 loaf(I used french loaf)
  • Fresh or dried parsley - few

Method
  • Mix garlic, butter & cheese together. Add salt if needed. You may not need salt if the butter is already salted.
  • Spread the butter mixture over the bread(both the sides).
  • Toast the bread in the grill pan. Or preheat the oven at 350 degrees Fahrenheit. Prepare the tray by spraying some oil. Arrange it on the tray & sprinkle some parsley leaves.
  • Roast it till it becomes golden color.
  • Toast the bread if you need a soft garlic bread. If you want it really crispy then go for oven method.

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