GARLIC AND TOMATO RASAM
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| GARLIC AND TOMATO RASAM |
INGREDIENTS:
Tomato - 1
Asafoetida - 1/2 tsp
Green chillies - 2
Thick tamarind juice - 1/4 cup
Turmeric powder - 1/4 tsp
Rasam powder - 2 tbsp
Garlic cloves - 10
Water - 3 cups
Salt - to taste
Oil - 1 tbsp
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Coriander leaves - 3 tbsp
Method:
Take a pan ...
Add finely chopped tomato, green chillies, tamarind extract, turmeric powder, rasam powder, water, salt, allow to boil for about 5 min in medium flame.
Crush garlic pods..
Add finely chopped cilantro along with the crushed garlic pods & set aside.
Now add the boiled rasam over the crushed garlic pods and chopped cilantro and close immediately with lid. set aside.
Take a frying pan. when hot
Add oil or ghee.
Add mustard seeds when splutters.
Add cumin seeds and asafoetida and curry leaves.
Add seasoning to the rasam immediately close with lid. set aside
Let it rest for atleast 15 mins to blend well.
Serve along with Rice.
UPPU SEEDAI
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| UPPU SEEDAI |
INGREDIENTS:
Rice flour - 1 cup
Roasted Urad dal flour - 2 tbsp
Cumin seeds - 1 tsp
Butter - 2 tbsp
Sesame seeds - 2 tsp
Grated coconut - 3 tbsp
Asafoetida - 1/4 tsp
Salt - 3/4 tsp
METHOD:
Dry roast the urad dhal and make a silken powder.
Sift the flour and dry roast it.
Mix to the dough sesame seeds,cumin seeds, butter and grated coconut together.
Add water little by little and knead to a dough.
Make small balls out of the dough .
Do not roll the balls too tightly
Heat oil in a frying pan and deep fry the balls until golden brown.
Place it in tissue paper to absorb excess oil and allow it to cool.
Store it in airtight container .
ADHIRASAM
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| ADHIRASAM |
INGREDIENTS:
Raw rice - 1 cup
Jaggery - 3/ 4 cup
Cardamom powder - 1 tbsp
Dry Ginger powder - 1/2 tsp
Oil - for deep frying
METHOD:
Wash well and soak the rice for 1 hour.
Drain the water thoroughly through a drainer.
Then powder the rice, sieve well.
Grate the jaggery and add 1/4 cup of water and dissolve and strain the impurities.
Make it to a thick consistency, if you drop in water it should not dissolve
Add the rice flour slowly. Keep on stirring.
Add Cardamom powder and dry ginger powder[sukku powder].
Cook till a thick dough, allow to cool.
Apply oil to your palm.
Make small balls and flatten it to make adhirasam.
Adhirasam should be 1 cm thickness,
Use banana leaf of plastic sheets..
Heat oil for deep frying in a frying pan.
Drop one at a time in oil and cook both sides.
Cook it in medium flame.
Remove when it turns golden brown on both sides
Gently remove from the oil press it with another ladle and squeeze the excess oil absorbed in adhirasam.
Now place it in tissue paper. Allow it to cool.
Yummy and Sweet Adhirasam is ready to taste to taste.
Store it in airtight container..
APPAM WITHOUT YEAST..
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| APPAM |
INGREDIENTS:
Raw rice - 1 cup
Grated Coconut - 1/4 cup
Salt - to taste
Sugar - 2 tbsp
Baking Soda - 1 tsp
Water - as needed
METHOD:
Wash rice and soak the rice for around 4 hours.
Now add coconut into this and grind it till smooth adding sufficient water.
Just take only 5 tsp of batter in a saucepan and add 1 cup of water in it.
Cook it in low flame.
Stir this constantly so that it turns to a thick without sticking in bottom. Once cooked remove from heat and allow to cool.
Now add this cooled mixture to the batter and mix well.
Leave to ferment for 10 hrs or whole night.
Next day take the batter, add salt, sugar, baking soda in this and mix well.
Pour some water and make it little thinner in consistency if needed.
Now take your appam pan and apply some oil in it.
Pour a ladleful of batter in the middle.
Hold the sides of the pan and swirl it so that the batter coats all sides.
Cover it with a lid and cook for 2 mins until it is cooked through.
Serve it hot with Veg kurma or Egg kurma...
