Milagu Rasam / Pepper Rasam Recipe - Rasam Recipes

Pepper Rasam(Milagu Rasam in Tamil) is the most wanted rasam recipe in this rainy season. As you all know pepper is good for sore throat & cold. It gives a soothing effect. So my MIL make this rasam to drink as a soup whenever we are down with flu. Adding tomato & garlic in this rasam are purely optional. If you want to make this rasam without tomato, just follow my poondu rasam recipe and use less garlic cloves. However you make this rasam tastes great with the flavor & hotness of pepper. Lets see how to make this hot and spicy Indian pepper rasam with stepwise recipes !

Check out my Milagu kuzhambu & Iyengar Milagu kuzhambu recipes too !

Milagu Rasam/Pepper Rasam

How to make pepper rasam/Milagu rasam for cold

Cuisine: Indian

Category: Rasam Recipe

Serves: 2

Prep time: 10 Minutes

Cook time: 10 Minutes

Total time: 20 Minutes

INGREDIENTS

Tamarind - Small gooseberry size Tomato - 1 no (skip tomato & use medium gooseberry tamarind to drink as a soup for cold) Pepper corns/Milagu - 1 tsp ( Use 1.5 tsp for more spiciness) Cumin seeds/Jeeragam - 1/4 tsp Garlic cloves - 2 nos (optional) Pepper powder –1/4 tsp ( to sprinkle at the end) Turmeric powder - 1/8 tsp Hing/Asafetida – a pinch Salt & water - as needed Sugar - 1/4 tsp To temper Ghee - 2 tsp Mustard seeds - 1/2 tsp Cumin seeds - 1/2 tsp Red chilli - 1 no ( optional) Curry leaves - few Coriander leaves - to garnish

HOW TO MAKE MILAGU RASAM - METHOD

Soak tamarind in one cup of water for 20 minutes and take extract. Wash and chop the tomato into pieces. Crush it using your hands and add to tamarind extract. Add salt, turmeric powder, hing and few curry leaves. Coarsely powder the pepper corns+Jeera+garlic cloves(with skin). Heat a kadai with ghee. Splutter mustard seeds,Cumin seeds and a pinched red chilli. Add the tamarind extract +1 cup of water and boil for few minutes. Add the ground pepper powder to the boiling rasam and add 1/4 cup of water. When the rasam comes to a roll boil, switch off the flame. Garnish with coriander leaves and sprinkle 1/4 tsp of pepper powder on top to get a nice flavor. Transfer it to a bowl and enjoy drinking hot or mix with plain rice !

Note

You can avoid tomato & garlic in the above recipe. But increase the quantity of tamarind accordingly. For this recipe, you can use medium gooseberry sized tamarind. Add more pepper corns for spicy rasam.

Make this hot and flavorful pepper rasam. Enjoy drinking as a soup or mix with plain rice & ghee !

Tastes yum!!

 

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Easy Walnut Chutney Recipe - Side dish For Idli,Dosa

Nowadays I started to look for some healthy chutney recipes other than my usual coconut chutney & onion,tomato chutney recipes.Recently I came across this walnut chutney recipe in a facebook page.Its recipe was very similar to my hotel style thick coconut chutney recipe.So this morning I tried it for our breakfast as a side dish for Samai idli/Little millet idli( Recipe yet to come).After having this chutney,Sendhil told its taste is very similar to peanut chutney.Its an easy to make,South Indian style chutney using less coconut.You can make it without coconut too.It was tasting good with Samai Idli & Dosa as well.If you don’t have walnuts in hand,you can prepare this chutney with Almonds/Badam or just with the skin of almonds.ie badam peel.It will come out well.Refer notes section for more variations.Lets see how to make Indian style,healthy walnut chutney recipe in detail !Check out my 40+ Chutney varieties HERE

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Brinjal Biryani/Kathirikai Biryani Recipe

Actually I wanted to finish my Sunday Lunch Recipes series this week by posting an interesting biryani recipe.But suddenly I changed my plan and postponed the conclusion of this series to next weekend as I came across this yummy biryani recipe using my favorite vegetable, Brinjal . I have tried brinjal gravy as a side dish for biryani but never thought of making a biryani adding whole brinjals.When Valarmathi shared this Kathirikai biryani,I was so excited & bookmarked it immediately to try this one.In Andhra,people call this as Vankaya biryani but its method & ingredients are slightly different. I made few additions to the original recipe and tried it yesterday.It came out very well.Being a big brinjal fan,I loved this rice to the core.I am so happy to add this biryani recipe in my Sunday Lunch Recipes Series and this is my 35th recipe in this series!Lets see how ro make this yummy & delicious Brinjal Biryani/Kathirikai Sadam recipe.I am dedicating this post to all brinjal lovers like me .

Brinjal Biryani Recipe

How to make birnjal biryani / Kathirikai sadam

Cuisine: Indian

Category: Biryani

Serves: Serves 2

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

1 cup = 200 ml Raw Rice OR Steamed Rice - 1 cup Cooking oil or ghee -  2tbsp Small brinjals - 6 nos Big onion - 1 no Ripe tomato - 2 nos Curd – 2 tbsp Green chillies – 2-3 nos Whole Garam masala - 1 each ( cinnamon,2 cloves,cardamom,black stone flower,bayleaf) Fennel seeds – 1/2 tsp Mint leaves – few Coriander leaves - few Water - 2.5 cups To stuff & marinate brinjals Ginger & garlic paste - 1 tbsp Red chilli powder - 1 tsp Dhania powder –1 tsp Garam masala powder - 1/2 tsp Lemon juice - as needed

METHOD

Wash and slit the brinjals into 4 pieces without removing the stem. Keep them immersed in water till use to avoid discoloration.Mix all the masala powders & ginger,garlic paste with lemon juice given under “to marinate & stuff brinjal”.Stuff this paste inside the brinjal and let it marinate for 20 minutes. In a pressure cooker base, heat oil and saute the whole garam masala & fennel seeds.Do not burn the fennel seeds.Add onions & slitted green chillies immediately.Saute until transparent.Add the tomato pieces & saute until mushy. Now add the marinated brinjal and mix well until it shrinks slightly. Add mint leaves +coriander leaves.Mix well and then add curd.Stir it well & add water with required salt. Add the rice,mix well & pressure cook in low flame for one whistle.Open & fluff it with a fork.Serve hot with raita!

Note

Adjust the quantity of spices as per your taste. You can replace brinjal with mixed vegetables or mushroom.In that case u don’t need to marinate.Instead add the paste after sauting onions & mix well till its raw smell leaves off I din’t use basmati rice or jeera rice for this biryani.You can use them if you wish.For 1 cup of basmati rice,u should add 2 cups of water after soaking the rice for 20 minutes.for jeera rice, use 1:2 water without soaking the rice.

Try this easy,yummy biryani recipe if you are a brinjal fan.U will fall for its taste !

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Baby Potato Fry (Small Potato Curry) Recipe

This is my second recipe for baby potato curry.Earlier I have shared a madurai style small potato curry.After that,I din’t get a chance to make baby potato recipes other than biryani and pulao.So this time I reserved few baby potatoes to make an easy,spicy curry recipe for rice.It’s a no grinding roast recipe that takes less preparation time if you have cooked & peeled small potatoes ready in hand.This recipe is apt for Bachelors and working women who look for easy side dish for rice.Yesterday morning I tried this along with paruppu rasam for Sendhil & Raksha’s lunch box.They loved it a lot.It ‘s a good side dish for sambar rice,rasam and even curd rice.So friends,try this easy and spicy small potato curry for your lunch and share your feedback with me.

Baby potato fry recipe

Small potato curry/Baby potato fry recipe for rice

Cuisine: Indian

Category: Side dish for rice

Serves: Serves 3

Prep time: 15 Minutes

Cook time: 10 Minutes

Total time: 25 Minutes

INGREDIENTS

Baby potato - 15 nos Big onion - 1 no ( finely chopped) G&G paste - 1/2 tsp Turmeric powder - 1/4 tsp Red chilli powder - 1.5 tsp ( use 1 tsp for less spice) Dhania powder - 1 tsp Garam masala powder - 1/2 tsp Lemon juice - few drops Coriander leaves – to garnish(optional) Salt & water - as needed To temper Cooking oil - 2 tbsp Mustard seeds – 1/2 tsp Urad dal – 1 tsp Cumin seeds/Jeera – 1/2 tsp Curry leaves - few

METHOD

Wash and pressure cook potatoes adding 1/4 tsp of turmeric powder.Peel the skin and set aside.You can prick the potatoes with a fork if you wish. Heat oil in a kadai and splutter mustard seeds,urad dal,cumin seeds. Add finely chopped onions & curry leaves.After onion turn transparent,add the g&g paste.Saute till raw smell goes offf.Then add red chilli powder,turmeric powder,dhania powder,garam masala powder and salt.Lower the flame and saute for few seconds.Lastly add the peeled small potatoes and mix well. Saute for few minutes & after the masala is well coated over the potatoes,switch off the flame.Sprinkle some lemon juice.Garnish with coriander leaves if you wish.Serve hot with rice !

Note

Adjust the quantity of chilli powder as per your taste. For no onion no garlic version,skip onions and g&g paste.Instead add finely chopped ginger while sauting. Lemon juice can be skipped if you want the curry to be more spicy. You can also garnish it with coriander leaves after switching off the flame.

Easy,spicy baby potato curry,Paruppu rasam with banana chips was our lunch yesterday

It was yummm !! You too give a shot !

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Ginger Carrot Soup Recipe Without Coconut Milk - Indian Vegetarian Soup Recipes

Ginger carrot soup recipe is a perfect, soothing, Indian vegetarian soup recipe for Winter season. I have never imagined a soup recipe beyond tomato soup and sweet corn soup so far. Other than this, I have tried Veg clear soup with wontons in a Chinese restaurant and tomato shorba in a North Indian restaurant. Last week when I was talking with my friend Shalini, she was suggesting me to try this healthy ginger carrot soup by sharing her recipe. This recipe is without coconut milk and milk. So Vegans can try this recipe adding olive oil instead of butter. Even weight watchers can have this soup as it is prepared with ginger.  I have heard about this soup but I had no idea of how it tastes & looks. I thought this soup might be having a sweet taste because of carrot and I was hesitant to try it. On the same day, I got a mail from the editor of Daily thanthi newspaper asking me to share some interesting soup recipes for Monsoon. I tried this soup with a 50-50 mind set. But to my surprise, it came out extremely well. Sendhil & Raksha were full of praises😄. The smell of butter and spices with the mild ginger flavor were awesome. For Vegan version, replace butter with olive oil. Non-vegetarians can use chicken stock instead of vegetable stock. I happily clicked the picture of this soup and shared the recipe with the editor. It was published on last Sunday Chennai edition. I was waiting for Karthigai deepam celebrations get over to post this yummy & rich, creamy carrot ginger soup recipe in my blog. So here you see how to make this easy,creamy and healthy ginger carrot soup recipe ! It’s a perfect n soothing soup recipe for this rainy season.

Check out my tomato soup & sweet corn soup recipes if interested !

Ginger Carrot Soup Recipe

Ginger Carrot Soup Recipe - Healthy soup recipe

Cuisine: Indian

Category: Soup

Serves: Serves 2

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

Butter - 1 tbsp (Olive oil for Vegan version) Carrot - 1 Big sized Ginger - 2 inch piece Big onion - 1/2 no Garlic cloves - 5 small Bay leaf - 1 no Cinnamon - 1 inch piece Salt - as needed Water  or vegetable stock - 2 cups ( adjust) Sugar - 1/4 tsp Pepper powder - as needed Fresh cream - 1 tbsp (optional)

METHOD

Wash and chop the carrots into slices. Chop onions,ginger and garlic cloves. Heat a pressure cooker base adding 1 tbsp of butter (Use butter for best taste,Vegans can use olive oil).Saute bayleaf and cinnamon for a second.Add the chopped onions,ginger,garlic and carrot pieces.Saute for a minute.   Lastly add 2 cups of water and required salt.Pressure cook in low flame for 2 whistles till carrots are done. Open the cooker after the steam is released.Drain the excess water in a bowl. Take out the bay leaf and cinnamon from the cooked mixture and add it to the drained water. Let the carrot mixture cool down.Grind them into a smooth paste adding reserved water.Strain the ground paste using a metal strainer.Use a spoon & mix well to strain it thoroughly.It will look like a paste while you strain.Add it to the reserved water and boil the soup for few minutes adding sugar,salt and pepper powder. Add little water if necessary. Lastly add the fresh cream,mix well and switch off the flame.Serve Hot !! Enjoy this flavorful,soothing Carrot Ginger Soup with your family:)

Note

Adjust the quantity of pepper powder as per your taste. You can skip cinnamon if you don’t want more spices. This soup can be had directly without straining to get a creamier taste. Instead of carrot,u can use pumpkin. Fresh cream is completely optional.But don’t skip butter if you are not a vegan.It gives a great flavor to this soup.

Try this easy,healthy Carrot Ginger Soup during this monsoon season.You will enjoy every sip of it !

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Maida Appam Recipe With Sugar - Karthigai Deepam Recipes

Maida sweet appam - Sweet maida maavu paniyaram recipe with step by step photos and video !

Sweet appam can be made using different ingredients.It can be prepared with maida,wheat flour or raw rice.I have already shared two versions using wheat flour & raw rice.Here is my third version of sweet appam using maida,banana &sugar.This is the most easy to make version among all the three.My Mil makes this appam for our surprise guest along with a bajji variety. My MIL makes deep fried version whereas I used paniyaram pan here.If you feel maida & sugar are unhealthy,u can replace it with wheat flour & jaggery.Lets see how to make this easy sweet appam recipe using maida & sugar for Karthigai deepam festival !
Please click HERE to check my other recipes for Karthigai Deepam.

Maida appam with sugar

Sweet appam with maida,banana & sugar

Cuisine: Indian

Category: Sweet

Serves: 8 nos

Prep time: 5 Minutes

Cook time: 10 Minutes

Total time: 15 Minutes

INGREDIENTS

1 cup = 200ml 

Maida/All purpose flour - 1/2 cup Rice flour – 1 tbsp Small banana - 1 no ( I used yelaki) Sugar - 1/4 cup Cardamom powder - 1/8 tsp ( 2 seeds) Water - as needed Cooking soda - A pinch Salt – a pinch

METHOD

Take the ripe banana and mash it well with your  hands or grind in a mixie. To this, add maida, sugar, rice flour, cooking soda, salt and cardamom powder. Mix well without water. Add water little by little and make a smooth, lump free batter. Batter should be thick but pourable. If the batter is too thin, appam may become flat. If its too thick, appam would be hard. So take care. Heat a paniyaram pan adding oil in each hole. After the pan is heated,pour a small ladleful of batter in each hole.Keep the flame medium and cover cook for sometime.Flip it & cook for the other side too.Remove in a bowl. I tried few appam by deep frying them.I used oil till 1/4 of the pan and deep fried one at a time.It came out well with golden brown color as u see in the picture below.So if you wish to deep fry,u can go ahead. But remember to deep fry the appam in less oil to get a good shape. I used my mini tadka pan. You can use any kadai. Enjoy !

Note

Replace maida with wheat flour & sugar with jaggery for healthy substitute.

Try this quick and easy maida appam for this festival.Happy Karthigai Deepam !

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