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July 5, 2021

Avocado sandwich | Avocado toast Indian Vegetarian

Avocado sandwich

Here is my second version of Indian vegetarian Avocado sandwich / Avocado toast (Butter fruit) for a healthy breakfast. Its been long time I bought avocado. Recently when I was talking to my friend, she told Avocado is in season now. So I bought one and tried this sandwich. It was good with the slight bitter taste of avocado as mine was not fully ripen. We relished it for our weekend breakfast.

For variations and to make it more interesting and tasty, you can apply green chutney on one side of sandwich. Here I used butter. You can also make it as an open toast. Friends, do try this easy and yummy avocado sandwich recipe.

Check out my another version of Avocado sandwich 

Avocado milkshake

Guacamole

Avocado paratha

Indian vegetarian avocado sandwich

Avocado sandwich / Avocado toast recipe


Avocado sandwich / Avocado toast recipe

Indian vegetarian Avocado sandwich / Avocado toast recipe


 
Cuisine: Indian
Category: Main course
Serves: 4
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
 


INGREDIENTS

  • Avocado - 1
  • Big onion - 1 (finely chopped)
  • Pepper powder - 1/2 tsp
  • Coriander leaves - 1/4 cup (finely chopped)
  • Green chilli - 1 (finely chopped, optional)
  • Lemon - 1
  • Salt - as needed
HOW TO MAKE AVOCADO SANDWICH / AVOCADO TOAST
  1. Wash and cut avocado into two. Remove the seed and scoop the pulp from the fruit.
  2. Mash the pulp and add finely chopped onion, coriander leaves, lemon, green chilli and salt. Mix well.
  3. Take 2 bread slices, apply butter on one and spread avocado mixture in the next slice.
  4. Cover and toast in the sandwich maker or cook in dosa tawa greased with butter.
  5. Cook both the sides. Remove and serve with tomato ketchup.
METHOD - STEP BY STEP PICTURES
  • Wash and cut the avocado into two. Remove the seed and scoop the pulp from the fruit. Discard the skin.

  • Mash the pulp and add finely chopped onion, coriander leaves, green chilli, salt and mix well. Sandwich stuffing is ready.
  • Indian vegetarian avocado sandwich
  • Take 2 bread slices. Apply butter on one slice. Spread the avocado mixture in the second slice. Cover it. To make avocado toast, grease the bread with butter and spread the avocado mixture in one slice of bread. Cook the toast for a minute and remove.
  • Indian vegetarian avocado sandwich   
  • Heat a sandwich maker or dosa tawa. Spread butter on it. Place the sandwich and cook both the sides till it turns golden in color.
  • Indian vegetarian avocado sandwich
  • Remove and serve hot with tomato ketchup. Enjoy !

Note

  • For variations, you can add one finely chopped tomato.
  • You can spread the avocado mixture in one slice and make it as open toast.

Try this easy, Indian vegetarian avocado sandwich and enjoy for your breakfast or snack !

Avocado toast recipe

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June 29, 2021

Baby potato biryani in pressure cooker | Potato rice recipe

Baby potato biryani

This is my second version of baby potato biryani in pressure cooker. Earlier I had shared a Chettinad baby potato biryani. I tried this recipe after watching a YouTube video. It came out so well. Its a very simple potato rice recipe. No grinding work. You can finish the entire cooking process under 15 minutes. Its ideal for bachelors and working women to make a quick lunch box recipe. Kids would also love it.

You can use regular potato instead of baby potato. I used baby potato with skin as my potatoes were really small. You can peel the skin and use it. Friends, do try this easy potato biryani in pressure cooker. You will love it for sure.

 Potato biryani

Potato biryani in pressure cooker / Potato rice recipe


Potato biryani in pressure cooker / Potato rice recipe

Potato biryani in pressure cooker / Potato rice recipe


 
Cuisine: Tamil nadu
Category: Main course
Serves: 4
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
 


INGREDIENTS
1 cup = 250 ml
  • Jeera rice / Seeraga samba rice - 1 cup
  • Baby potato - 15 OR Potato - 3 (cubed)
  • Cooking oil - 2 tbsp
  • Bay leaf - 1
  • Cinnamon - 1
  • Cloves - 1
  • Black stone flower / Kalpasi - 1
  • Big onion - 1
  • Ginger garlic paste - 1/2 tsp
  • Tomato - 1
  • Turmeric powder - 1/2 tsp
  • Red chilli powder - 1 tsp
  • Coriander powder / Dhania powder - 1 tsp
  • Garam masala powder - 1/2 tsp
  • Mint leaves – few
  • Curd – 1 tbsp
  • Salt - as needed
  • Water - 1.5 cups
HOW TO MAKE POTATO BIRYANI
  1. Wash and peel the skin of baby potato or normal potato. Chop into big cubes.
  2. Heat oil in a pressure cooker. Saute the whole garam masala spices.
  3. Saute onion, ginger garlic paste till raw smell goes off.
  4. Add potato and tomato pieces. Mix well.
  5. Add the spice powders. Mix well. Add mint leaves, curd.
  6. Lastly add the washed rice, required water and salt.
  7. Mix and pressure cook in low flame for one whistle. Open the cooker after the steam is released.
  8. Mix gently and serve hot with raita !
METHOD - STEP BY STEP PICTURES
  • Wash and peel the baby potato. (If you are using potato, peel the skin and chop into cubes). Chop onion, tomato and set aside.

  • Heat oil in a pressure cooker. Saute bayleaf, cinnamon, cloves, black stone flower. Add onion and ginger garlic paste. Saute till raw smell goes off.
    • potato rice
  • Now add tomato and potato cubes. Add turmeric powder, chilli powder, dhania powder, garam masala powder and salt. Mix well.
  • potato rice
  • Add the mint leaves, curd. Mix well. Lastly add washed rice, required water and salt. Mix well. Pressure cook in low flame for one whistle. Open the cooker after the steam is released.
  • potato rice
  • Mix gently and serve hot with onion raita. Enjoy !
  • Potato rice

Note

  • Adjust the quantity of spice powders as per your taste.
  • You can use baby potato with skin if you like.


Easy and yummy baby potato biryani is ready to serve !

Potato rice


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June 25, 2021

Kovakkai Poriyal Recipe / Tindora Curry Without Coconut

 Kovakkai poriyal

I learnt this easy and simple Andhra style Kovakkai poriyal / Tindora curry without coconut from my School moms group friend Megha. I tried this poriyal at home after tasting it in her house. It was so good and easy to make too. But one thing you need to make this curry is patience. Yes, you need to chop the tindora into thin roundels and cover cook in low to medium flame for 15 to 20 minutes. For variations, you can add roasted peanut powder or grated coconut at the end. But I made it without coconut and peanut powder. Friends, do try this easy Kovakkai poriyal recipe for rice and enjoy ! You will love it like me.

 Kovakkai poriyal

Kovakkai poriyal recipe / Tindora curry recipe


Kovakkai poriyal recipe / Tindora curry recipe

Kovakkai poriyal recipe / Tindora curry recipe


 
Cuisine: Andhra
Category: Side dish
Serves: 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
 


INGREDIENTS
1 cup = 250ml
  • Kovakkai / Tindora / Dondakaya - 2 cups (chopped)
  • Cooking oil - 3 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1 tsp
  • Chana dal - 2 tsp
  • Cumin seeds – 1/2 tsp
  • Big onion - 1 (finely chopped)
  • Curry leaves - few
  • Turmeric powder - 1/4 tsp
  • Red chilli powder - 3/4 to 1 tsp
  • Salt & water - as needed
HOW TO MAKE KOVAKKAI PORIYAL
  1. Wash and chop kovakkai / tindora into round, thin pieces.
  2. Heat oil in a kadai. Splutter mustard seeds, urad dal, chana dal.
  3. Saute big onion, curry leaves. Add thinly sliced kovakkai, salt and turmeric powder.
  4. Saute in medium flame till it shrinks in quantity. Cover cook in low flame till it turns soft.
  5. Sprinkle a tbsp of water and cover cook if needed. Once its cooked, add red chilli powder.
  6. Saute for few minutes and switch off the flame. Serve with rice and enjoy !
METHOD - STEP BY STEP PICTURES
  • Wash and chop Kovakkai into thin round slices. Chop onion finely.

  • Heat oil in a kadai. Splutter mustard seeds, urad dal, chana dal and cumin seeds. Saute onion and curry leaves till transparent.
  • Kovakkai poriyal
  • Add sliced kovakkai pieces, salt and turmeric powder. Mix well in medium flame till it shrinks in quantity.
  • Kovakkai poriyal
  • Lower the flame completely and cover the kadai with the lid. Allow the kovakkai pieces to cook in the heat for 10 to 15 minutes or till it becomes soft.
  • Kovakkai poriyal
  • Add red chilli powder and mix well to coat it. Let it cook for few minutes. Then switch off the flame and garnish with coriander leaves if you wish. Serve the poriyal with rice. Enjoy !Kovakkai poriyal

Note

  • Adjust the quantity of chilli powder as per your taste.
  • You can also add little garam masala powder for more flavor.
  • You can add roasted and powdered peanuts at the end. It gives a nice flavor and taste.
  • You can also use grated coconut at the end.


Try this delicious Kovakkai poriyal for rice and enjoy !

Tindora curry


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June 18, 2021

Sabudana Idli | Sago Idli Recipe | Javvarisi Idli | Sabakki Idli Recipe

sabudana idli

I make Sago recipes / Sabudana recipes (Javvarisi in Tamil) very rarely in my kitchen as my family is not fond of it. Even If I make it, I usually make javvarisi upma or add it while making Kushboo idli. Recently I came across this Instant sago idli recipe. I used white, big sago in this recipe. So I soaked it for nearly 5 hours to make this idli. 

Unlike our regular idli recipe, this idli batter doesn’t need overnight fermentation. You can make idli instantly as soon as you make the batter. If you have pre soaked sabudana in hand, this sabudana idli can be prepared under 10 minutes. Though its my first attempt, It came out so well. You can use Nylon javvarisi instead of big ones. 

I served it with Karnataka style Kempu chutney / Red coconut chutney by following the recipe from Sudha’s kitchen YouTube channel. Surprisingly Raksha and Sendhil loved it very much. Friends, do try this instant sabudana idli / Javvarisi idli at home and enjoy !

sago idli

 

Sabudana idli recipe / Sago idli / Javvarisi idli recipe


Instant sabudana idli recipe / Sago idli / Javvarisi idli recipe

Instant sabudana idli recipe / Sago idli / Javvarisi idli recipe


 
Cuisine: Indian
Category: Main course
Serves: 20
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
 


INGREDIENTS
1 cup = 250ml
  • Sabudana – 1 cup (white, round)
  • Sooji /Rava – 1.5 cups
  • Curd – 1.5 cups
  • Baking soda OR ENO – 1/2 tsp
  • Water – 1/2 cup
  • Salt – as needed
  • Dill leaves or coriander leaves – 1/4 cup
Karnataka Red chutney / Kempu chutney
  • Grated coconut – 1/3 cup
  • Roasted gram dal – 1/2 cup
  • Soaked red chilli – 2 to 4 (Use byadgi chilli for bright red color)
  • Tamarind – small piece
  • Garlic – 5
  • Ginger – small piece
  • Curry leaves – 5
  • Cumin seeds- 1/4 tsp
  • Salt & water – as needed
To temper the chutney
  • Cooking oil - 2 tsp
  • Mustard seeds - 1/2 tsp
  • Urad dal – 1/2 tsp
  • Curry leaves - few
HOW TO MAKE SABUDANA IDLI
  1. Wash and soak sabudana / sago in enough water for 4 hours.
  2. Mash it well and add rava, curd, salt, chopped coriander leaves and water.
  3. Mix well. Lastly add baking soda or ENO. Mix well and rest for 10 minutes.
  4. Fill the idli mould with batter.
  5. Boil water in idli pot. Steam idli for 20 minutes.
  6. Remove the idli plate and rest for 5 minutes.
  7. Remove the idli and serve with chutney.
METHOD - STEP BY STEP PICTURES
  • Wash and soak sabudana/ sago in enough water for 4 hours. Mash it.
  • sabakki idli
  • Add the rava / Sooji, curd, salt, chopped coriander leaves and water. Mix well. Lastly add baking soda or ENO and mix well. Rest the batter for 10 minutes.
  • sabudana idli
  • Boil water in idli pot. Take a greased idli plate. Pour the batter and fill the mould till 3/4th.
  • sabudana idli
  • Steam it for 20 minutes. Open the lid and check if the idli is done. Remove the idli plate and rest it for 5 minutes.
  • sabudana idli
  • Remove the idli and serve hot with red coconut chutney or tomato chutney. Enjoy !

Note

  • You can use nylon javvarisi instead of white, big ones. In that case, you can soak it for 1 to 2 hours. Soak in hot water for quick soaking.


Try this easy, instant sabudana idli and enjoy ! 

Instant sabudana idli

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June 16, 2021

Instant Lemon Pickle Recipe / Elumichai Oorugai

instant lemon pickle

Instant lemon pickle was in my try list for long time. I make pickles on my own very rarely because every time I go to Salem, my MIL gives me some pickle varieties like lemon, narthangai (citron), mango, garlic etc. So I never got a chance to make pickles on my own. Due to this pandemic, Its been months I visited Salem.

 

All the pickles are out of stock now. So I had to try some pickle for our regular use. Today I tried this instant lemon pickle for the first time. I asked my MIL for the recipe and also referred Yogambal Sundar’s Youtube channel for the recipe. I tweaked the recipe slightly as per my MIL’s suggestion and tried it. It came out so well. This is basically Tamil nadu style pickle. So I haven’t used mustard seeds. If you like, you can add it while tempering or you can also dry roast and powder it.

 

My MIL makes traditional lemon pickle by stuffing salt in lemon, soak for months together to make it soft and add spices before use. As this is an instant version, I was afraid of bitter taste in lemon. But the right amount of red chilli and salt helps to balance the taste and reduce its bitterness. Also If you try to consume the pickle on the same day, it tastes bitter. My MIL told me to rest the pickle for 2 days before consumption. It also helps to infuse all the taste in the lemon and reduce its bitter taste. Overall I am so happy that my maiden attempt in making this instant lemon pickle is a hit.

 

Friends, do try this easy, yummy instant lemon pickle / elumichai oorugai recipe and enjoy !

Elumichai oorugai

Instant lemon pickle recipe


Instant lemon pickle recipe

Instant lemon pickle recipe / Elumichai oorugai under 30 minutes.


 
Cuisine: Indian
Category: pickle recipes
Serves: 1 cup
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
 


INGREDIENTS

  • Lemon / Elumichai / Nimbu - 5
  • Red chilli – 15 to 20 
  • Methi seeds / Fenugreek seeds - 1/2 tsp
  • Asafetida / Hing - 1/2 tsp
  • Sesame oil / Gingely oil - 1/4 cup
  • Salt - as needed
  • Water - 1 cup
HOW TO MAKE INSTANT LEMON PICKLE
  1. Wash and pressure cook lemon in high flame for2 whistles.
  2. Chop into cubes and remove the seeds.
  3. Dry roast red chilli, asafetida and methi seeds.
  4. Grind to smooth powder adding salt required for pickle.
  5. Add this powder to the chopped lemon cubes. Mix gently.
  6. Heat oil adding a pinch of asafetida powder. Add oil to the lemon pickle.
  7. Mix gently and store the pickle in a glass bottle.
  8. Keep it outside at room temperature for 2 days
  9. Then you can start to consume it and store in refrigerator
  10. You can store and use it for 2 weeks.
METHOD - STEP BY STEP PICTURES
  • Wash the lemon and take in a pressure cooker. Cook in high flame for two whistles. Open the cooker after the steam is released.  Chop into cubes.
  • instant lemon pickle
  • Dry roast red chilli, hing and methi seeds in low flame. Cool down and grind to fine or coarse powder.
    • instant lemon pickle
  • Take the chopped lemon in a bowl. Add the ground red chilli powder and mix gently.

  • Heat oil in a kadai in low flame and add the hing. Add to the pickle and mix well. Cool down and store the pickle in a glass bottle.
  • instant lemon pickle
  • Keep the pickle outside at room temperature for 2 days. You can start to consume it after 2 days because all the taste will infuse by this time.

  • After 2 days, store the pickle in refrigerator and use it up to 2 weeks.

  • Enjoy with curd rice, paratha !

Note

  • Adjust the quantity of red chilli as per the tanginess of lemon.
  • You can add more red chilli powder and salt if required.
  • Do not saute the pressure cooked lemon. It may increase the bitterness.
  • Instead of pressure cooking the lemon, you can also boil it in open pot for 15 to 20 minutes till it becomes soft.
  • You can use red chilli powder instead of roasted red chillies. You can use 2 tbsp of red chilli powder.


Try this easy, instant lemon pickle and enjoy with curd rice.

Instant lemon pickle


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June 11, 2021

Senai Kizhangu Poriyal/ Yam Curry For Rice

senai kizhangu poriyal

Here is an yummy Kalyana veedu style Senai kizhangu poriyal / Marriage style Elephant yam curry for rice. I followed this recipe from a YouTube channel. It was similar to the ones we tasted in marriage functions in Tamil nadu. I was so happy that I tried this recipe.

 

In the original recipe, it was mentioned to deep fry the cooked yam pieces. But I skipped that step. Still it was tasting great with a nice flavor of fennel seeds and coconut masala. Friends, do try this easy and yummy senai kilangu poriyal for rice. You will love it like me.      

elephant yam curry 

Senai kizhangu poriyal recipe / Elephant yam curry


Senai kizhangu poriyal recipe / Elephant yam curry

Senai kizhangu poriyal recipe / Elephant yam for rice


 
Cuisine: Tamilnadu
Category: Side dish
Serves: 4
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
 


INGREDIENTS

  • Senai kizhangu / Elephant yam - 2 cups
  • Tamarind – Gooseberry size
  • Cooking oil - 2 tbsp
  • Mustard seeds - 1/2 tsp
  • Fennel seeds - 1/2 tsp
  • Curry leaves - few
  • Big onion - 1 (finely chopped)
  • Ginger garlic paste – 1/2 tsp
  • Tomato - 1 (finely chopped)
  • Red chilli powder - 1/2 to 1 tsp
  • Dhania powder - 1/2 tsp
  • Garam masala powder - 1/2 tsp
  • Turmeric powder - 1/4 tsp
  • Salt & water - as needed
To grind
  • Grated coconut - 1/4 cup
  • Cinnamon - 1 inch
  • Cloves - 1
  • Fennel seeds - 1/2 tsp
HOW TO MAKE SENAI KIZHANGU PORIYAL
  1. Wash and slice the skin of yam and discard it. Chop into medium sized cubes.
  2. Pressure cook yam in high flame for 2 whistles till soft but firm.
  3. Open the cooker and drain the excess water if any. Deep fry Yam pieces in oil and set aside.
  4. Grind the coconut, cloves, cinnamon and fennel seeds to a coarse paste without water.
  5. Heat oil in a kadai. Splutter mustard seeds, fennel seeds, curry leaves.
  6. Saute onion gg paste till raw smell vanish. Add tomato , saute till mushy. Add cooked yam and mix gently.
  7. Add chilli powder, dhania powder, garam masala powder, turmeric powder, salt and ground coconut paste.
  8. Mix well and combine. Cook for few minutes and garnish with coriander leaves.
  9. Serve with rice, sambar, rasam and curd rice.
METHOD - STEP BY STEP PICTURES
  • Wash and peel the skin of yam and discard it. Chop into medium sized cubes. Chop onion, tomato finely and set aside.
  • senai kizhangu poriyal
  • Grind coconut, fennel seeds, cinnamon, cloves coarsely without adding water. Set aside.

  • Pressure cook yam adding required water, gooseberry sized tamarind and salt in high flame for 2 whistles. Discard the excess water and set aside. Heat some oil and deep fry the yam pieces in batches.
  • senai kizhangu poriyal
  • Heat oil in a kadai and when it gets heated, splutter mustard seeds, fennel seeds and curry leaves. Saute onion, ginger garlic paste till raw smell goes off.
  • senai kizhangu poriyal
  • Now add tomato and saute till mushy. Now add the cooked yam pieces and mix gently.
  • senai kizhangu poriyal
  • Add red chilli powder, turmeric powder, dhania powder, garam masala powder, salt and water. Mix well. Now add the ground coconut masala and mix gently to coat it. senai kizhangu poriyal
  • Cook in low flame for few minutes till you get nice masala smell. Switch off the flame and garnish with coriander leaves. Serve with sambar, rasam and curd rice.
  • senai kizhangu poriyal
    Enjoy !

Note

  • Actual recipe called for deep frying the pressure cooked yam pieces. But I skipped that step.
  • Adjust the quantity of chilli powder as per your taste.



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June 8, 2021

Gooseberry Rasam Recipe | Nellikai Rasam Recipe | Amla Rasam Recipe

Gooseberry rasam

Gooseberry rasam / Nellikai rasam in Tamil / Amla rasam is an interesting and healthy rasam recipe. Recent days I am trying to include gooseberry in my cooking regularly as its rich in Vitamin C and helps to boost immunity. Usually I make nellikai thayir pachadi and nellikai thogayal. I don’t want to include gooseberry in pickle form considering its oil and salt. So when I was looking for some interesting gooseberry recipes, I came across this nellikai rasam recipe.

I had some pressure cooked gooseberry in hand. So I used that and tried this rasam recipe. Even though its my first attempt, rasam came out so well. Its easy to prepare too. Friends, do try this gooseberry rasam for a change. You will love it like me.

nellikai rasam recipe


Gooseberry Rasam Recipe / Nellikai Rasam Recipe


Gooseberry Rasam Recipe / Nellikai Rasam Recipe

Gooseberry Rasam Recipe / Nellikai Rasam Recipe for rice


 
Cuisine: Tamil nadu
Category: Rasam recipes
Serves: 4
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
 


INGREDIENTS
To dry roast and grind
  • Gooseberry (Raw or cooked) - 4
  • Pepper corns - 1 tsp
  • Cumin seeds - 1 tsp
  • Coriander seeds - 1 tsp
  • Red chilli - 1
  • Garlic - 5 cloves
To cook
  • Ripe tomato - 2
  • Green chilli - 1
  • Cooked toor dal - 2 tbsp
  • Turmeric powder - 1/4 tsp
  • Salt & water - as needed
To Temper
  • Ghee - 1 tbsp
  • Mustard seeds - 1/2 tsp
  • Cumin seeds - 1/2 tsp
  • Curry leaves - few
  • Hing / Asafetida - a pinch
  • Coriander leaves - to garnish
HOW TO MAKE GOOSEBERRY RASAM
  1. Wash and chop tomato, green chilli. Pressure cook toor dal, gooseberry together and set aside.
  2. Boil tomato, green chilli adding cooked toor dal paste, turmeric powder, salt and water.
  3. Dry roast pepper, cumin seeds, coriander seeds, red chilli and grind it along with gooseberry.
  4. Add this paste to the boiling tomato. Boil for a minute till frothy in low flame.
  5. Temper mustard seeds, cumin seeds, curry leaves, red chilli in ghee.
  6. Add to rasam and switch off the flame. Garnish with coriander leaves.
  7. Serve hot with plain rice adding few drops of ghee.
METHOD - STEP BY STEP PICTURES
  • In a pressure cooker, take toor dal, gooseberry and required water. Pressure cook in low flame for one whistle. Mash the dal and set aside.

  • Take the cooked toor dal, chopped tomato, slit green chilli, turmeric powder, salt and water. Roll boil till tomato is cooked well.
  • gooseberry rasam
  • Dry roast coriander seeds, pepper corns, cumin seeds and red chilli. Grind it adding cooked gooseberry to a smooth paste.
  • Gooseberry rasam
  • Add to the boiling tomato mixture. Mix well and check for salt. Add more water and salt if needed. Now lower the flame and boil the rasam till its frothy. 
  • Gooseberry rasam
  • Temper mustard seeds, cumin seeds, curry leaves and red chilli in ghee. Add to rasam.Gooseberry rasam 

 

      • Switch off the flame and garnish with coriander leaves.


      • Enjoy !

      Note

                 
      • For variations, you can grind the spices without roasting it. But flavor of rasam varies.
      • You can also grind the raw gooseberry instead of pressure cooking. But you should boil the rasam for few minutes till its raw smell goes off.


      Try this easy and healthy gooseberry rasam recipe. You will love it !

      Nellikai rasam


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