I wish to give a disclaimer here that I am doing these recipie posts not with any intentions to compete against famous people like Mallika Badrinath or Sanjeev Kapoor or Gordon Ramsay... Just its an effort to educate people in fine cooking... So please dont get angry on me for doing this...
Here is my recipie #2 Dhall Rasam or Pepper Rasam or Tomato Rasam or Pine Apple Rasam or Name it Whatever you like.. Even i dont mind if you give my name...
Dhall Rasam simplified...
1) Cook 1/2 cup of Toor Dall in separate vessel with 2 cups of water.
2) Put your dry Kadai in stove and pour 3 tea spoons of cooking oil. (Dont forget to light the stove)
3) Fry 1 spoon of Mustard (Sarson), 1 spoon of Jeera, 10 garlic pieces, 3 well chopped tomatoes and 2 red chillies in that oil. (Some pepper seeds can be added if you want it spicy, for more spicy little Ginger Garlic Paste also will do… Be careful when you are using Ginger Garlic, I am not responsible for any back effects.. The real fact is Ginger Garlic will make the Rasam from a Vegetarian flavour to Non Vegetarian flavour)
4) After one minute pour 3 to 4 cups of water in the Kadai.
5) Add one spoon of Haldi, one spoon of Mirchi powder and 2 spoon of Rasam powder.
6) Add 3 spoons of Tamarind Paste and one and half spoon of table salt.
7) Mix them properly and taste it little. If it tastes properly with Spice, Sour and Salty go ahead otherwise adjust the ingredients like Salt or Tamarind or Rasam powder. (When you taste you should take the mix with a spoon with the left hand, and put it in your right hand and should sip it… you should not lick it.. There is a big possibility of getting deceived by the taste of your hand …)
8) Let the mix boil for some time. So keep the lid closed till it boils well.
9) When it boils well Add the cooked Toor Dall in it...
10) Close the lid till it boils well...
11) When it boiling well, add some asaphoedita (In tamil they call Perungaayam ( பெருங்காயம் )) and some curry leaves...
(To give a flavour to Rasam, we can use some drops of lemon for Lemon Flavour.
or we can add little well chopped pine apple pieces for Pina Rasam, with the same manner, we can add Apple or green grapes or mixed of all these 3...)
After 2 minutes you can switch off the stove.
So the ingredients are
1. Cooking Oil
2. Mustard seeds, Jeera, Red chillies, Garlic (Optional ingredients Pepper seeds and Ginger Garlic Paste)
3. Mirchi powder, Haldi Powder(Turmeric Powder in English, Manjal Thool (மஞ்சள் தூள்) in Tamil) and Rasam Mix powder
4. Toor Dall
5. Tamrind Paste or Raw Tamarind mixed water
6. Asaphoedita (optional), Curry Leaves(optional)
7. A small piece of pine Apple (optional), Piece of Apple (optional) few Green Grapes(Optional)
8. Water...
Serve it with hot rice....
Here is my recipie #2 Dhall Rasam or Pepper Rasam or Tomato Rasam or Pine Apple Rasam or Name it Whatever you like.. Even i dont mind if you give my name...
Dhall Rasam simplified...
1) Cook 1/2 cup of Toor Dall in separate vessel with 2 cups of water.
2) Put your dry Kadai in stove and pour 3 tea spoons of cooking oil. (Dont forget to light the stove)
3) Fry 1 spoon of Mustard (Sarson), 1 spoon of Jeera, 10 garlic pieces, 3 well chopped tomatoes and 2 red chillies in that oil. (Some pepper seeds can be added if you want it spicy, for more spicy little Ginger Garlic Paste also will do… Be careful when you are using Ginger Garlic, I am not responsible for any back effects.. The real fact is Ginger Garlic will make the Rasam from a Vegetarian flavour to Non Vegetarian flavour)
4) After one minute pour 3 to 4 cups of water in the Kadai.
5) Add one spoon of Haldi, one spoon of Mirchi powder and 2 spoon of Rasam powder.
6) Add 3 spoons of Tamarind Paste and one and half spoon of table salt.
7) Mix them properly and taste it little. If it tastes properly with Spice, Sour and Salty go ahead otherwise adjust the ingredients like Salt or Tamarind or Rasam powder. (When you taste you should take the mix with a spoon with the left hand, and put it in your right hand and should sip it… you should not lick it.. There is a big possibility of getting deceived by the taste of your hand …)
8) Let the mix boil for some time. So keep the lid closed till it boils well.
9) When it boils well Add the cooked Toor Dall in it...
10) Close the lid till it boils well...
11) When it boiling well, add some asaphoedita (In tamil they call Perungaayam ( பெருங்காயம் )) and some curry leaves...
(To give a flavour to Rasam, we can use some drops of lemon for Lemon Flavour.
or we can add little well chopped pine apple pieces for Pina Rasam, with the same manner, we can add Apple or green grapes or mixed of all these 3...)
After 2 minutes you can switch off the stove.
So the ingredients are
1. Cooking Oil
2. Mustard seeds, Jeera, Red chillies, Garlic (Optional ingredients Pepper seeds and Ginger Garlic Paste)
3. Mirchi powder, Haldi Powder(Turmeric Powder in English, Manjal Thool (மஞ்சள் தூள்) in Tamil) and Rasam Mix powder
4. Toor Dall
5. Tamrind Paste or Raw Tamarind mixed water
6. Asaphoedita (optional), Curry Leaves(optional)
7. A small piece of pine Apple (optional), Piece of Apple (optional) few Green Grapes(Optional)
8. Water...
Serve it with hot rice....
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