Friday, August 7, 2015

Tomato Rasam

South Indian meal is never Complete without the Rasam. Traditionally prepared using tamarind juice as a base, with the addition of tomato, chili pepperpeppercumin and other spices as seasonings.Steamed lentils are added along with any preferred vegetables.You get the Rasam powder in the store too,but I prefer preparing the rasam powder at home.

You can grind the Rasam powder and store in a air tight container for a month .The tomato rasam is one of the easy rasam which you can prepare with 10 min if you have the powder in handy .

So here is the recipe I hope you enjoy making the rasam powder and rasam.This rasam can also be had as a soup. It is not only tasty but also soothing when suffering from cold or fever.

This Rasam is requested by my freinds .Here you go ladies.

Ingredients for Rasam Powder

Coriander seeds - 4 tblsp
Red chilli (long variety) - 20(Udupi Byadagi)
Black pepper - 5 tblsp
Cumin seeds - 1/2 cup 
Hing - 1/2 tsp


Dry roast red chilli ,hing in a medium flame with constant stirring.Transfer to a plate for cooling and then roast coriander seeds,cumin seeds and black pepper until you get a nice aroma.
Once all the dry ingredients are cool grind in a mixer /magic bullet to a fine powder and store in aair tight container.

Ingredients for Rasam

Toor dal - 3/4 tblsp
Tomato - 1 or 2
Tamarind gooseberry sized.
salt to taste 
Jaggery -gooseberry sized(gudh/bella)
Turmeric 1/2tsp
Green Chilli -1 or 2 

For the seasoning 

   Ghee - 1 tsp
   Mustard seeds -1 tsp
   Curry leaves - few

For garnishing 

  Coriander leaves - finely chopped

In a pressure cooker and the toor dal and tomatoes (full) to cook (just enough water to cover the tomatoes) .After 3 whistles and the pressure of the cooker goes down .You can see the dal /lentils cooked and the skin of the tomatoes are easy to peel.

Mash the unskinned tomatoes and toor dal .In another vessel add tamarind juice (gooseberry sized soaked in water),add turmeric powder,salt and jaggery little bit of water boil this mixture for 3 min .

Then add the mashed dal /lentils and tomatoes to the boiling water .Add 1 1/2 water to make it to the rasam consistency.

To this add green chilli sliced,coriander leaves and curry leaves.Adjust the taste of the salt .
Then  switch off the flame once froth starts forming at the top.

For tampering heat a tsp of ghee, add mustard seeds, when it splutters, add curry leaves and pour it over the rasam.

Garnish with finely chopped coriander leaves.


Always boil rasam on low flame.

Switch off, once rasam becomes frothy at the top. Do not boil after that as it will not taste good.

Adding curry leaves and coriander leaves makes it more flavorful.

Do not avoid seasoning.

Home made Idli Batter

This is another batter which I prepare for a week every Sunday evening , because don't get time after coming back from work .. This is a best way of grinding the batter for a week . I grind Dosa , Uppu Huli dosa  , or neer dosa batter for a week .
Here is the recipe for making Idli batter .

1 - cup Urad dal
2-1/2 cup idli rava.


Soak the urad dal for over night / in hot water for 6 hour if you forgot to soak overnight
Grind the Dal in a mixer /vitamix/grinder . Until the batter becomes fluffy i.e. When you pick the batter and drop back the batter should be light and aerated . Once batter gets ready . I use Udupi brand idli rava I wash the raha and keep aside for a while . Once done add The tabs into the batter and mix well .. Keep the batter for fermenting in the preheated oven ( because this helps in winter as it goes 15degree below zero in CHICAGO )
You can store the batter in fridge for a week and half and relish idli when ever you want
You can have idli with coconut chutney and sambhar.

Enjoy people !!


Home made Dosa batter

Hi ,
Lately I have been busy with 2 kids not enough time to continue my interest in writing the blog .
Just recently my friends who encouraged me in starting up to write the blog . Few days back I arranged a birthday party for my lil brat who turned 2 .. My big boy .
In that party I had made Rasam which was appreciated and my ultimate critic friends and Aunty made me release what was a miss in my life ..
Penning down my interest my love of cooking back on my blog ..
Let me start with the Home made Dosa batter ..

3- cup (idli rice/sona massori rice)
1-cup urad dal
1 Tspn methi/menthe seeds
1 /2 cup poha/avalakki

Soak the above ingredients overnight or6 hrs in hot water (if you forgot to soak overnight)
Except for poha .. Half hour before you start grinding in mixer/ vitamix/ grinder .
Grind until smooth paste
For fermentation the batter , expect ally during winter pre-heat your oven and place your batter in the oven and let it ferment .
The Dosa will come crisp and nice the next day or when ever you want to make the batter will be ready in fridge
You can relish the hot dosa with peanut ️chutney / coconut ️chutney .

Hope  you enjoy making the batter ..