Easy Rasam Recipe With Easy Rasam Powder

As I mentioned in my kara kulambu post, my appa makes rasam very well. When my father was in mumbai, he used to do this rasam with an easy homemade rasam powder. For this recipe, store bought rasam powder  is not needed. We love this rasam more than my mom’s version. So we (me & my sis) used to tell our dad to make rasam in weekends and we enjoy with mom’s potato poriyal.

This is a very simple rasam recipe using freshly ground rasam powder with just 2 ingredients. U can replace this rasam powder with store bought or your own rasam powder too. It comes out well. It can be made in few minutes. We call this as bachelor’s rasam. U can even drink this rasam. I love to mix with buttermilk & drink. 

The flavour of pepper and jeera waft around your house when you make this rasam. Try this easy rasam during busy mornings. Tastes great with simple potato curry and papad !

Rasam recipe

Easy rasam recipe with freshly ground easy rasam powder

Cuisine: Indian Category: side dish Yields: 3

Prep Time: 10 Minutes Cook Time: 10 Minutes Total Time: 20 Minutes

INGREDIENTS

For rasam powder Pepper corns - 1 tbsp Cumin seeds - 2 tbsp For rasam Tamarind - Medium gooseberry size Tomato - 1 no Turmeric powder - 1/4 tsp Rasam powder - 3 tsp (mentioned above) Crushed garlic cloves - 5 nos Sugar - A pinch Salt - as needed Water - 3 cups To temper Oil or ghee - 2 tsp Mustard seeds - 1/2 tsp Jeera/cumins seeds - 1/2 tsp Red chillies – 1 or 2 nos Curry leaves - few Coriander leaves - 2 tbsp (to garnish)

HOW TO MAKE RASAM - METHOD

In a bowl, soak tamarind in half cup of hot water for 5 minutes. In the mean time, prepare rasam powder by grinding the pepper corns and cumin seeds together. Store in a box.Set aside. Extract tamarind juice using 2.5cups of water. Totally it should come to 3 cups. Add salt, sugar, turmeric powder & rasam powder. Mix well. Check for taste. U’ll feel the rasam taste. Add more salt & rasam powder if necessary. Now crush the tomatoes well using your hands and add to this tamarind water. In a kadai, heat oil or ghee and temper the mustard seeds, jeera/cumin seeds, pinched red chillies, curry leaves. Add the tamarind mixture. Let it boil for a minute. Then add 1/4 cup water and add the crushed garlic pods. Give a full roll boil only once and it becomes frothy. (alternately you can just boil the rasam and add the tempering at the end. It gives a nice flavor).  When it becomes frothy, add chopped coriander leaves and switch off the flame. Transfer to a bowl. Close it with a lid immediately. Rasam is ready to enjoy with plain rice !

Note

The quantity I have given for rasam powder can be used for making rasam thrice. Store it in an air tight box and use a clean, dry spoon. U can also use sakthi, priya, aachi rasam powder. Use 1 tsp for 1 cup of water. Check for taste. Add more or less based on your need. Dal water can be added for more taste. For variations, you can saute the tomato while tempering instead of adding it raw.. Adding Sugar gives a clear rasam. Garlic cloves and coriander leaves is a must for this recipe. Tempering can be done at the end too. It will give a different flavour. Using ghee is optional but it smells good while you eat.

 

Yummy , flavourful rasam is ready to eat with plain rice!

Technorati Tags: Easy rasam,easy rasam recipe,rasam recipe,how to make rasam,rasam powder recipe,rasam preparation

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IDLI MILAGAI PODI WITH GARLIC | IDLI PODI RECIPE WITH GARLIC

This is my mom's idli milagai podi recipe with garlic. I love this idli podi. I like the one with sesame seeds as well. But my husband & my daughter likes idli podi with garlic. I learnt this recipe from my mom.When I was in school and college, I used to carry mostly idli or dosa with this podi for lunch . I love to eat this more than rice varieties. My doter is also the same like me . I’ll soon post my favourite sesame seeds/ Ellu version with dal . Please refer notes section for variations..

INGREDIENTS
1 cup - 250ml

White round urad dal – 1/2 cup Chana dal – 1/4 cup Red chillies – 15-20 nos Hing/Asafetida – 1/4 tsp Garlic cloves – 12 nos (Peel the skin & chop into small pieces) Curry leaves - few Salt – As needed Cooking oil – 2 tsp

METHOD

Heat a kadai with 2 tsp of oil and roast the dals adding hing till u get a nice golden color & aroma.Add few curry leaves at the end and saute well. Remove the dals in a plate. In the same kadai , roast the red chillies. in medium flame till it becomes crispy. Make sure you don’t burn them. Once everything cools down, grind it to a coarse powder running twice. Then add the salt & peeled ,chopped garlic pieces.Grind it again to make a slightly coarse or fine powder as you like. Store in an air-tight box and enjoy with idli/dosa ! It stays good for 2 weeks with nice garlic flavor.

Garlic flavoured idli podi is ready !! Add sesame oil while serving.

NOTE

• Adjust the amount of red chillies based on ur taste.
• Garlic pieces will be ground well even when u add at the end. If u want, u can add it along with dals & red chillies.
• My mil makes the same podi adding hing alone. It also tastes good. Try for variation.Add more hing when u try this version.
• Sometimes I add few curry leaves while frying the dals which gives a nice flavour.

Technorati Tags: idli podi,idli podi recipe,idli podi garlic,garlic podi,idli milagai podi,idli milagai podi recipe garlic,idly milagai podi,idly podi,idly podi recipe,idli/dosa podi,idli/dosa milagai podi,idli/dosa podi recipe,gun powder,gun powder recipe,gun powder garlic

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Flax Seeds Idli Podi / Flax seeds, horsegram Gun Powder

When I saw this flax seeds idli podi recipe in Viki’s kitchen , I immediately tried it on the same day. It was very flavourful and tasted excellent for idly / dosa. It tastes like the idly podi we make with sesame seeds. I made some little changes according to my husband’s liking. I should say its really a healthy idly podi as it contains horsegram and flax seeds. What more to say , lets go on to the recipe 

INGREDIENTS 

1 cup - 250ml

White round Urad dal – 1/4 Cup Channa dal – 1/4 cup Flax seeds – 1/4 cup Horsegram – 1/4 cup Red chillies - 10-15 nos Hing / Asafetida – 2 pinches Garlic cloves – 5 – 7 cloves (Optional , only for garlic lovers ) Salt – As needed. Curry leaves – a few

HOW TO MAKE FLAX SEEDS IDLI PODI - METHOD

• In a kadai , roast all the ingredients except salt & garlic given above adding a tsp of oil.
• She told to roast one by one for uniform roasting but I did everything at the same time.
• Roast till the flaxseeds start to pop. Also you’ll get a nice aroma and color change of all the dals.
• Add the curry leaves at the end and toss for few minutes. Then switch off the flame. Please make sure no ingredient gets burnt. That totally changes the taste.
• Once it cools down run it in mixie twice .Now add the chopped garlic pieces and the required salt.
• Grind to make a fine powder or little coarse based on your taste.

Yummy , healthy idly podi is ready to enjoy with idlis & dosas. Mix with sesame oil or ghee !!

NOTES

• Always make in small batches so that it tastes and smells fresh .
• It can be carried for travel too. It stays good.
• If you want to make the same for rice, add more chillies and little pepper corns too. Mix with ghee and plain rice..
• I’ve added equal quantity of urad and channa dal as I always want the flavor of urad dal in my idly podi. But the actual recipe dint call for urad dal . She had used only channa dal.
• My husband loves the garlic flavor in idly podi. So I added garlic cloves at the end , But its optional. U can add 2-3 pinches of hing while roasting instead of garlic..

Technorati Tags: Gun powder,idly podi,idly milagai podi,,podi for dosa,idly,dosa podi,spicy powder for idly,dosa . side dish for idly,dosa.

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SATHU MAAVU / HEALTH MIX DOSA

My neighbor gave me a homemade  health mix powder and told me to make dosa with it. It tasted excellent. My hubby loved it.Its color & taste is similar to ragi dosa.I prepared tomato chutney as accompaniment.I asked her the ingredients of the powder,ground in mill and kept it.I make this once in a week nowadays instead of the usual ragi dosa .Try this , iam sure u’ll love this healthy dosa.

INGREDIENTS :

• Ragi – 1 kg
• Urad dal – 250gms
• Moong dal – 125 gms
• Toor dal – 125 gms
• Jeera – 2 tbsp
• Pepper corns – 3 tbsp

For dosa :

• Health mix powder – 1 cup
• Sour curd – 1/4 cup
• Salt & water – As needed
• Whole Pepper corns – Few (if required)

Method :

• Take one cup of health mix powder in a wide mouthed bowl and add the sour curd , salt , pepper corns with required water .
• Mix well to make a dosa batter consistency.I made it watery to get a crispy dosa.
• Heat a dosa tawa and pour the batter in a circular manner from outwards.
• Drizzle little oil and cook on both sides.

Enjoy eating  this crispy , lacy , hot  dosa with tomato or coconut chutney !!
Note :
If u want to prepare the dosa instantly , u need to add the curd for sour taste.If u prepare the batter before 3-4 hrs , no need to use the curd.It will be fermented by the time u make dosa.So please use the ingredients accordingly.

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BITTERGOURD PODI - KAKARAKAYA PODI KURA

I always prepare pitlai with bitter gourd. For a change i wanted to try some varieties like bittergourd podi ,curry etc. At last I got the recipe for podi from a blog. Sorry friends ,i dont remember the blog name exactly.The dish was named as “Malathi chandur’s kakarakaya podi “..I did some changes according to our taste buds and tried. My hubby who hates Bittergourd likes to have this podi with plain rice.It doesn’t taste much bitter .Thanks to Mrs .Malathi chandur, a cookery expert & writer of many telugu novels for this yummy recipe.

Here comes the recipe :

Ingredients :

• Bitter gourd – 1 no
• Tamarind –a gooseberry size
• Red chilly – 5-7 nos
• Coriander seeds – 1 tsp
• Urad dal – 1 tbsp
• Chana dal – 1 tbsp
• Grated Coconut – 1 tsp
• Big onion – 1 no ( small sized, finely chopped )
• Asafetida /Hing – a pinch.
• Salt – As needed
• Cooking oil – 2 tbsp

Method :

• Chop the bitter gourd into very small pieces ( chop as small as possible ).
• Add the required salt and mix well.Keep aside  for 30 mins and squeeze the water that comes out from the bitter gourd.(this helps to remove its bitterness. ). For people who like its bitter taste can keep it for just 10 mins and proceed further.
• Take the tamarind and pinch into very small pieces.In a kadai, dry roast the tamarind pieces till it becomes dry.  Remove in a plate.
• Heat 1/2 tbsp oil in the same kadai and saute the chopped onion till transparent. Add grated coconut, mix well and switch off the flame. Grind to a dry coarse powder adding roasted tamarind without adding water. Remove in a plate. 
• In the same kadai ( no need to add oil), roast urad dal , channa dal , coriander seeds along with red chillies and hing. Cool and powder it fine or coarsely. Keep it seperately. 
• Add 1.5 tbsp of oil in the kadai and saute the finely chopped bitter gourd pieces till it gets cooked.
• Once its cooked add the coarse ground powder and the coconut mixture to it. Mix well and check for salt.

Yummy podi is ready to be mixed with plain rice topped by sesame oil.

Note :
Here i have coarse ground everything.If u wish u can grind it to a fine powder.

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Karuveppilai Podi / Curry Leaves Powder Recipe

I learnt this podi recipe from my MIL..She makes the best thogayals and podis . We have this podi with idli/ dosa and  plain rice topped with sesame oil.. Its a healthy and delicious podi variety.

Ingredients :

• Curry leaves – 1 bunch (1 cup)
• Red chilly – 2-3 nos
• Pepper – 1 tsp
• Urad dal (round) – 2 tbsp ( or u can add 1 tbsp of urad and  1 tbsp of channa dal )
• Hing / Asafetida – 2 pinches
• Salt – to taste

Method :

• Heat a kadai with a tbsp of oil and add the red chilly, urad dal, pepper corns and hing.
• Roast till the dal changes to golden brown color.
• Transfer the roasted ingredients to a plate.switch off the flame.
• In the same hot kadai , add the curry leaves and toss it well.(fire off!!)
• Leave it for sometime.. the curry leaves become crispy.
• Finally grind everything to a fine /a bit coarse powder by adding the required salt. ( i always grind a bit coarse)

Serve with idly / dosa or mix with plain rice by adding sesame oil.

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3 Simple Side Dish For Chapathi/ Roti - Potato Capsicum Curry, Tomato Gravy, Sweet Powder

I wanted to send some side dishes something different from I usually make, for our sweet blogger friend Viki’s event.. So I’ve given three distinct side dish recipes namely Potato capsicum curry, tomato gravy and sweet coconut powder with sugar, fried gram dal that goes very well with chapathi/roti. All these 3 side dishes are very easy and simple to make. Do give a shot !

POTATO – CAPSICUM CURRY 

I learnt this from my friend Shalini. Normally I dont make dry curries for chapati.My husband likes to have gravies more than dry curries..So I was a little hesitant to do this. But my friend was telling for a long time.. At last I tried yesterday along with an easy tomato gravy for safer side. But we liked it very much. I will make it more often.Thanks to Shalini.. This can be made in a jiffy.. It took just 20 mins to finish including the cutting part.

Ingredients :

• Potato – 2 nos (Cut into finger size)
• Capsicum – 1/2 no (-do-)
• Big onion – 2 nos
• Channa masala – 1 tsp (I used a local brand )
• Pepper powder – 1/2 tsp (optional, I used )
• Salt – as needed.
• Oil – 1 tbsp
• Mustard seeds – 1/4 tsp
• Water – Very little .

Method :

• Cut the above said veggies and set aside.
• Heat a kadai with oil and add  mustard seeds.
• Once it splutters, add the chopped  potato, capsicum & onion.
• Saute till they are half cooked.
• Then add the channa masala powder , salt & pepper powder. Mix it well and saute for a minute.
• Sprinkle little water and cover cook it for 2 mins.
• Open the lid and mix well (Take care it should not get burnt )
• Sprinkle some more water if necessary.
• Cover cook till its done.

Remove & serve hot with chapathi.

EASY TOMATO GRAVY

This gravy is my own experimentation. I tried with some combinations & it came out very well. This gravy tastes good not only for chapati but also for idli, dosa.. Hope you all will try and leave a note to me :)

Ingredients 

• Ripe Tomato – 3 nos (I used small ones..Finely chopped )
• Big onion – 1 no (Slice cut )
• Salt & water – as needed
• Oil – 2 tsp

To grind :

• Coconut – 1 Pointer finger size piece
• Fried gram dal /Pottukadalai – 1 tsp
• Green chilly – 1 no (adjust , add more )
• Cinnamon /Pattai – 1 small stick
• Cloves – 2 nos
• Water – as needed.

To Temper :

• Mustard seeds – 1/4 tsp
• Urad dal – 1/2 tsp
• Channa dal – 1/2 tsp
• Curry leaves – a few

To garnish :

• Coriander leaves – a  few.

Method :

• Heat a kadai with oil and temper with ingredients given under “to temper “.
• Then add the onion slices & finely chopped tomato pieces.
• Saute well till the tomato becomes mushy.
• Add little water and cover cook till onions get cooked.
• In the mean time , grind all the ingredients given under “to grind” with water to make it a smooth paste .Set aside
• Once the onions get cooked , add the ground masala with required water.
• Add the salt and let the gravy boil for sometime and gets thicken.
• Finally garnish with coriander leaves and serve hot !!

FRIED GRAM DAL , COCONUT POWDER 

I learnt this from my MIL. I am sure Kids would love this to have with chapathi & poori. I too prepared this for my kid i.e. My husband ;). People with sweet tooth can surely give this a try. I used sugar here. If you wish , you can replace with jaggery. Both tastes good.

Ingredients:

• Fried gram dal /Pottu kadalai – 1 fistful
• Coconut – 1 finger size piece or 2 tsp of grated coconut
• Sugar – 2-3 tsp
• Cardamom – 1 no
  

Method :

• In  a mixie, add coconut, cardamom and fried gram.. Run it twice or thrice to make a powder.
• Finally add the sugar and run it once.
• Remove & serve !!

Have a nice weekend. Catch you all in my next post.

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American Chop suey & Chinese Veg Noodles Recipe

Yesterday I tried both the dishes with a packet of whole wheat plain noodles. They came out very well and my hubby rated excellent for both.

I have seen american chopsuey in restaurants but never tasted it. When my MIL came here she told about this which she had watched in a cookery show. I was googling and finally I got Tarla Dalal’s recipe. I made some changes in the recipe. As I am not aware of the taste, I was waiting for my husband’s comment. He told it tasted like in restaurant. I was very happy and raised my collar. But when you want to try this, you should not mind about your diet /calories.

AMERICAN CHOP SUEY

Ingredients

• Noodles – 100gms
• Oil – to deep fry

To Saute:

• Carrot – 1/2 (cut into thin strips of 1 inch length)
• Bell pepper – 1/4 (-do-)
• Big Onion – 1/2 (-do-)
• Ajino motto – A pinch
• Oil – a tbsp

For sauce:

• Vinegar – 2 tsp (I used chilli vinegar, but brown vinegar is given in the actual recipe)
• Sugar – 2 tsp
• Corn flour – 1 tbsp
• Soya sauce –1/2 -  1 tsp
• Tomato ketchup – 4 tsp (adjust as per your taste)
• Water – 1/2 cup

Method

**Basic noodles preparation:

Add a tsp of oil(prevents sticking)  and salt to a bowl of water. Put the noodles, boil for 10 mins (Do not overcook) and immediately strain it in a colander by adding cold water (to take off the extra starch ). Let it cool. For this chop suey. Deep  fry in batches till crispy & place it on a absorbing paper.

 

For Chop suey:

• Place the fried noodles apart.
• Cut the veggies as mentioned above and saute it well (till it gets cooked) with a tbsp of oil in a kadai. Set aside.
• Then Place all the ingredients of the sauce in a vessel, mix well and
  put to boil. Go on cooking and stirring until the sauce is thick.  Add more water if necessary.. Check for the taste,(it should be sweetish). If you want, you can add more ketchup at this point and mix well.

• Heat a kadai with little oil and mix the fried noodles, sautéed veggies and sauce. (pour the required amount of sauce only) (If its more, U can refrigerate and use it for making Manchurian)

Serve Hot and Enjoy!!!

 








VARIATIONS:

In the actual recipe it is given to mix some boiled noodles,veggies ,sauce and then topped with fried noodles. But I just added veggies and sauce to the fried noodles. I din't use boiled noodles here..SO if u wish u can follow this method also:)

CHINESE VEG NOODLES

I usually make Veg Fried Rice but this is the first time I made with noodles. I just used the same method of making fried rice which resulted in a yummy, restaurant like noodles. I was elated, patted myself and told THEARITTA DEE. 

Ingredients:

• Plain Noodles – 100 gm
• Carrot – 2 nos (Cut into thin strips of 1 inch length)
• Capsicum – 1/2 (-do-)
• Cabbage – 1/2 cup (-do-)
• Onion – 1 no (slice cut)
• Ginger – 1 inch (finely chopped )
• Garlic – 5 flakes (Finely chopped)
• Ajino motto – 1/4 tsp
• Soya sauce – 1/2 tsp
• White pepper powder – 1 tsp (increase as per your wish)
• Sugar – a pinch
• salt – As needed
• Oil – 3 tbsp
• Spring onions – to decorate. (I din't have. So I used chopped coriander stem)

Method:

• Chop all the veggies as said above and set aside.
• Do the **basic noodles preparation. Once its cool. Set apart.

• Heat oil in a kadai and add the chopped ginger, garlic and onion pieces..
• Saute well and then add the chopped veggies, salt and sugar so that the color doesn’t change and will be cooked quickly. Saute till they are completely cooked.Saute in a medium flame.
• Then add the Ajino motto, soya sauce, white pepper powder and mix well.

• Finally add the noodles gently by stirring and fry till noodles become steaming hot. I used a fork like ladle so that the noodles don’t break.

 

Serve hot with tomato sauce/ketchup. 

Hope you will try both the dishes and let me know:)
Catch you all by next week. TAKE CARE, BYE.

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PODI VARIETIES / PODI FOR RICE

I have shared the recipes of 4 different podi recipes which we have with rice/idli/dosa along with sesame oil. Even bachelors can try this by grinding them in lots and store in an air tight container. After coming from the tiresome job , they can just mix this podi in rice and enjoy with papad for a simple , quick n delightful dinner !!
Here are the podis,

1. INSTANT POTTUKADALAI PODI / FRIED GRAM DAL POWDER
This podi is served in most of the restaurants as paruppu podi!! My mom used to make it like this..
Ingredients:

• Fried gram dal / DALIA – 1 handful / 1/4 cup
• Red chilly – 2 nos
• Pepper corns – 10 - 15 nos (depends on ur taste)
• Garlic flakes – 4 nos ( skin removed, finely chopped )
• Salt – as needed.

Method:

• Grind all the above into a fine powder and store it in an airtight container.

No roasting part is needed here .Hope bachelors would find it useful!!
It tastes heaven when mixed with plain rice adding ghee or sesame oil and paired with vatha kuzhambu.  a 

side dish!!

2.TOOR DAL POWDER / PARUPPU PODI

My MIL used to follow this method.I learnt it from her..
Ingredients:

• Toor dal – 1/4 cup
• Red chilly – 2 nos
• Pepper corns – 10 nos
• Garlic flakes – 4 nos(Skin removed)
• Oil – 1 tsp
• Salt – to taste

Method:

• Heat a kadai with very little oil and roast the toor dal along with red chilly till nice aroma arises(toor dal will turn little golden brown).
• Let it cool.Grind this into a powder by running the mixie (Should be slightly coarse).
• Now add the pepper corns and garlic flakes.
• Run the mixie once or twice.Check for salt.
• No problem even if the salt is less,we can add while mixing with rice..
• Store it in an airtight container.

The same way u can do it with moong dal…
Mix  with plain rice along with sesame oil /ghee .

3.CORIANDER SEEDS POWDER

This recipe is also from my MIL.Its very good to control Pitham (Bile secretions).So i have this podi regularly in my lunch.

Ingredients:

• Dry coriander seeds/Dhania – 1/4 cup
• Red chilly – 1 no
• Pepper corns – 10 – 15 nos.
• Garlic flakes – 5 nos(Skin removed)
• Jeera – 1 tsp
• Salt – to taste.

Method:

• Heat a kadai and dry roast coriander seeds,pepper, jeera and red chilly till nice aroma arises(In Medium flame just 1-2 min roasting is sufficient).
• Cool and Grind all the above items with required salt to make a powder.
• Now add the garlic flakes and run the mixie once.
• Store it in  an airtight container.. 

It tastes great when mixed with plain rice and sesame oil (of course with papad!!).



4.IDLY MILAGAI PODI

Last but not the least ,idly podi is our favorite.My father used to have at least one idly or dosa with podi at the end.He says eating with podi gives the fulfillment for tiffin.The recipe i have given is my mom’s version.Its a big hit among my dad’s friends.They used to ask the recipe for this idly podi I learnt this from her and i made it yesterday for the first time. My hubby just loved it.He liked the garlic flavor in it..

Ingredients

• Urad dal – 1/4 cup
• Channa dal / Kadalai paruppu – 1/8 cup
• Red chilly – 12  nos(increase if u need spicy)
• Curry leaves -  a sprig
• Garlic flakes –7-8 nos
• Asafetida – 2 pinches
• Oil – 1 tsp
• Salt – as needed.

Method:

• Heat a kadai with little oil and roast the dals with red chilly.
• Add a pinch of hing/asafetida and roast it till the dals turn golden brown.Switch off the flame and add the curry leaves.
• Mix it well so that the curry leaves will get dried in that heat.
• Cool and grind it to a coarse powder without adding salt.
• Now add the salt and garlic flakes and run the mixie twice.

Garlic flavored idly podi is ready to serve with idly/dosa along with gingely/sesame oil.

Technorati Tags: HOME MADE PODI,HOME MADE SPICY POWDERS,BACHELOR POWDERS,PODI FOR RICE,POWDERS FOR RICE,BACHELORS COOKING. lUNCH BOX RECIPE.

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