Rasam #5 and #6 : Garlic Rasam - 2 types

Garlic has its own medicinal properties, especially for combatting common cold, Here are the varities that you want to try for Rasam with Garlic

Type -1  Use Rasam #1, Jeera / Milagu rasam as a base rasam, I am adding additional ingredients and method below:

Need :
10 . Garlic about 10 cloves.


Method :

Step 2a : Crush Garlic Cloves and add along with Tamarind in Step 2.


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Type -2  Use Simple Tomato Rasam


Need:

10. Garlic 6-7 cloves

Method:

Step 2a: Along with ingredients in Step 2, Add curshed galic cloves.


- Enjoy Rasam

Rasam #4 : Tomato Rasam variation

Need :

1. Tomato - 6-8 Nos, Diced.
2. Lemon Juice ( to taste)
3. Salt to Taste
4. Rasam Powder 
5. Asafoetida ( Hing or Periungayam) - 1/4 teaspoon.
6. Water.. - 400 ml
7. Mustard Seeds &  Curry leaves  for Tempering  (Tadka)
8. Corriander leaves a for Garnishing.

Method :

1. In a Sauce pan , Add diced tomatoes,  Rasam Powder and water(200 ml) and bring it to boil till tomatoes is cooked completely and Raw smell of the Rasam Powder goes off.
2. Now, the remaining 200ml of water
3. Add salt to taste.
4. 1/4  teaspoon full of Asafoetida ( add as per your taste, for this Rasam. this gives a good nice flavour)
5. Bring the flame up, so that the entire mixture could boil and will have a very thin consistency.

Tempering (Tadka) and Garnish :

1. Heat 1 tsp Ghee( Clarified butter) in a pan
2. Add  the mustard seeds, Allow it to crackle, then,
3. Add Curry leaves, and Pinch of Asafoetida and allow the Curry leaves to flutter. 
4. Now pour this into the Hot Rasam. 
5. Chop the coriander leaves and Garsnish the Rasam. 

Server hot with Rice or Drink it like a soup.

Rasam #3 : Simple Tomato Rasam

Need :

1. Thoor Dal /Lentils ( Thuvaram Paruppu) - 4 table spoon ( Boiled)
2. Tomato - 6 Nos, Diced.
3. Tamarind Paste (Imli)
4. Salt to Taste
5. Rasam Powder 
6. Asafoetida ( Hing or Periungayam) - a pinch
7. Water.. - 400 ml
8. Mustard Seeds &  Curry leaves  for Tempering  (Tadka)
9. Corriander leaves a for Garnishing.

Method :

1. Boil Thoor Daal in pressure cooker and Set it aside.
2. In a Sauce pan , Add Tamarind Paste, diced tomatoes,  Rasam Powder and water(200 ml) and bring it to boil till tomatoes is cooked completely. 
3. Now, add the boiled Thoor daal into the sauce pan and the remaining water
4. Add salt to taste.
5. Bring the flame up, so that the entire mixture could boil and will have a very thin consistency.

Tempering (Tadka) and Garnish :

1. Heat 1 tsp Ghee( Clarified butter) in a pan
2. Add  the mustard seeds, Allow it to crackle, then,
3. Add Curry leaves, and Pinch of Asafoetida and allow the Curry leaves to flutter. 
4. Now pour this into the Hot Rasam. 
5. Chop the coriander leaves and Garsnish the Rasam. 

Server hot with Rice or Drink it like a soup.

Basic/Common Rasam Powder

This is a basic/common Rasam Powder that you can make and store it for few days.  

Need :

1. Thoor Dal /Lentils ( Thuvaram Paruppu) - 4 table spoon
2. Black Pepper ( Milagu) - 6  tea spoon
3. Cumin seed ( Jeera) - 6 tea spoon
4. Dry Red Chillies - 6-8 nos.
5. Coriander seeds ( Dhania seeds) - 6 Table soons

Method:

1. Mix all of these in a plate, Dry them in sunlight to take out any moisture left in them
2. Dry grind all of them coarsely (DO NOT fine grind)
3. Store it in a air-tight container and use them while making the rasam.

Over the next few recipes of Rasam, I would be referring to this powder.

Note: You can get different types/brands of Rasam powder in the market.

Rasam #2: Green Chillies, Tomato & Lemon Rasam

Need :

1. Thoor Dal /Lentils ( Thuvaram Paruppu) - 4 table spoon ( Boiled)
2. Lemon Juice
3. Green Chillies - 10 Nos.
4. Tomato - 5 Nos, Diced.
5. Salt to Taste
6. Asafoetida (periungayam) - a pinch
7. Water.. - 400 ml

Method :

1. Boil Thoor Daal in pressure cooker and Set it aside.
2. In a Sauce pan , Add the diced tomatoes and Cut Green chillies and water(200 ml) and bring it to boil till tomatoes is cooked completely.
3. Now, Add a pinch of asfoetida,
4. Now, add the Thoor daal into the sauce pan and the remaining water
5. Add salt to taste.
6. Bring the flame up, so that the entire mixture could boil and will have a very thin consistency.

Server hot with Rice or Drink it like a soup. Add lemon juice just before serving.

Jalapeño Cheese Dip

Need
1. Jalapenos - 10 slices (finely Chopped)
2. Grated Cheddar Cheese - 4 Cups ( make sure to use Cheddar Cheese not Mozzarella)
3. Milk - 1/4 litre.

4. Fresh Cream - 100 ml.
5. Maida /Flour - 1 tblsp.
6. Salt to taste.
7. Seasoning or Oregano or basil Herb ( optional)

To make the sauce
a. In a sauce pan, Boil 50 ml of milk,
b. Completely dissolve without lumps 1 tablespoon of maida/flour in the remaining 100 ml milk.
c. While the milk in the sauce pan comes to boil , In low flame , slowly pour the other mixture stirring rapidly at a brisk pace to avoid lump formation. Keep stirring.
d. Once the consistency of the mixture in the sauce pan becomes little thicker than milk, Add the cream into the mixture and keep stirring.

e. Add 4 cups of Grated cheese into the pan while you are still stirring.

g. While the mixture is thick, add the chopped Jalapeños, ( add more jalapeños if you like it spicy)

h. Add the herb of you choice (Oregano)(optional) and salt to taste.

Have it hot or Store it in refrigerator for nice thick Dip.

Note: Make sure you keep Stirring this all through the process so that no lumps are formed.

Pasta with Tomato bases Sauce ( Arrabiata/Napoletano)

Need :

Pasta (either spaghetti or Fussili or Penne or Farfale or macaroni)

Tomatos - 1/2Kg. Skinned and Chopped

Onions* - 1nos. finely Chpped

Tomato Puree - 100 ml

Garlic - 4 cloves Smashed and Finely chpped

Salt to taste.

Pasta seasoning or Oregano or basil Herb

Parley - a bunch - Finely Chopped

Olive Oil - 30 ml ( 1/4 cup)

Cooking Pasta

Step 1:

Bring to boil 1 litre of Water and add 300gms of Pasta (any type) to it. You can add a tea spoon of oil(preferably olive else corn oil will do) and Once the Pasta is cooked properly, Drain out the water and run the entire content thro cold water. Set aside

Step 2:

To make the sauce

Heat Oil in a Sauce Pan, Add the Chopped garlic and Parsley and stir in low flame ,until cooked.

Add Chopped Onions* till onions become transparent.

Now add Tomatos and tomato paste, salt, Basil and Oregana and stir until this mixture becomes think and Saucy.

You can keep this Sauce for later use as well.

Add the cooked pasta and mix the entire content slowly till the pasta fully blends into the sauce.

Transfer the content into a plate or a serving bowl and garnish with Oregano or Pasta seasoning and very little Parsley bunch.

* Arrabiata : Skip the onions. Rest is the same

* Napoletano : Add Onions.

Veggie Stew (Kerala style)

Need:

1. Diced Carrot - 1 cup
2. Diced Onions - 1 cup
3. Diced French Beans - 1 cup
4. Diced Potato - 1 cup
5. (Other vegetables like - green peas, cauliflower,corn kernels, Baby corn etc can also go)
6. Green chillies - 2 slit
7. Garlic - 2 cloves Chopped
8. Ginger - 1/2 inch Ginger, sliced
9. Cloves - 2 nos
10. Cardamom - 2 nos
11. Salt to taste
12. Coconut milk - 500ml
13. Water : 500 ml
14. Oil for saute and tempering[tadka] ( Prefered coconut oil)

Method

1. Bring the water to boil in a sauce pan
2. Add all the vegetables (except onions)and par boil them for 5-10 mins
3. While the Veggies are boiling,
4. Heat oil in another pan
5. Add Garlic, slit green chillies, clove and cardamom
6. When Garlic starts to turn brown add onions
7. Cook the onions until they become transparent
8. Add the boiled vegetables into this and saute for a minute until they are mixed well
9. Add the coconut milk and salt to taste
10. Close this pan and allow this to cook until all the vegetables are cooked.
11. Heat 1 teaspoon of coconut oil in a pan, Once the oil is hot add the curry leaves.
12. Once the Curry leaves start to pop, Open the pan where the Stew is almost ready, pour the tadka on top of it and stir the stew.

Best with Idyappam and all variants of Barotta ( tamilnadu, kerala and Ceylone style)

Cheese Balls

Need :

1. Ceddar Cheese - 100 gms
2. Bread crumbs - 5 table spoons
3. Green clillies - 2 nos ( Finely Chopped) ( increase / decrease based on your taste buds)
4. Corn flour - 5 tsp
5. Salt to taste
6. Oil for Frying

Method:

Preparing the Cheese Balls

Step 1 : Making of the Cheese balls

1. Grate 100 gms of Cheese into a bowl
2. Add the finely chopped Green chillies into cheese
3. Add Salt to taste ( be aware that Cheese has some salt in it)
4. Using your hand, Mix the ingredients in the bowl
5. Use Corn flour as needed for the cheese to not to stick into your hands
6. Make small balls ( other shapes ) and set a side

Step 2: Batter for Coating

1. Make a batter out of the remaining Corn flour.
2. Batter should have a thin coat on the spoon.
3. on a plate, have the bread crumbs ready.
4. Put one cheese ball into the batter so that it is coated on all sides
5. Now Roll the ball over the breadcrumbs, so that the breadcrumbs are coated over the Cheese balls.

Step 3: Frying

1. Heat oil in a deep fry pan in low flame,
2. Drop these balls into the hot oil, Not more than 3 at a time
3. Fry till golden brown and serve hot

Note: Maintain the temperature of Oil, if the Oil is very hot, Cheese balls will turn black as the bread crumbs will get fried quickly

LemonGrass Veggie Soup

Need :

1. Lemon grass - 10-20 strands
2. Corriander leaves - 1 Bunch
3. Green chillies** - 2 nos
4. Tinly diced Vegetable of your choice * - 1 cup
5. Corn flour - 1 tsp
6. Salt and Pepper - to taste.
7. Lemon juice - Juice of 1 lemon
8. Water :)

Method:

1. Boil 400 Ml of water in a Soup bowl
2. Shred lemon grass into fine strands and slit green chillies
3. Bring it to boil and boil for 5 mins
4. Strain the Lemon grass and use the water
5. Add the diced vegetables into the Lemon grass water and boil
6. Mix the 2 tsp of corn flour in half a cup of water without any lumps
7. Slowly addd this corn starch to the boiling soup with out any lumps
8. Keep stirring the soup and add salt to taste.
9. Transfer into a soup bowl and add a dash of lemon juice, Salt and pepper if required.

* Carrot and beans will look good on the soup.
** Add more if you need it more Spicy.

Garlic Bread

This is one of the simplest of the Snack that anyone could make

Need :

1. Bread (Preferred : a French Loaf)
2. Garlic paste - 1 teaspoon.
3. Table Butter
4. Cheese ( Mozzarella) for topping
5. Oregano seasoning or any other preferred seasoning
6. Microwave Oven or Conventional Oven or at least a Tawa (flat pan for Toasting bread)

Method :

Preparing a Garlic butter

1. Heat 3 teaspoon butter just to make it a little softer.
2. Mix molten butter with garlic paste and set a side.

Now, the garlic bread:

1. If its a French loaf, slice a small portion of it or if its already sliced, Take a slice
2. Apply table butter on one side and Garlic bread on the other side of the slice.
3. Add grated Mozzarella cheese ( if you need) to the side you had applied Garlic butter.
4. Add seasoning now on top of the Cheese or if you are health conscious, skip Step 3
5. Now, toast the bread till it becomes crusty, Make sure not to discolor the bread, so toast it only for few seconds or just till the cheese melts.
6. Your Garlic bread with cheese is ready.

Tips :

1. If you wish to add someother Toppings like onions, Chilles, Jalapenos or tomatoes, Just mix them with grated Mozzatella before adding the Cheese.
2. The reason you mix it because, the area of the topping is so small that you dont have space to stagger them one on top of the other.

Enjoy and let me know ...

Rasam #1:Jeera Milgu Rasam ( Cumin and Black Pepper Rasam)

Need :

1. Thoor Dal /Lentils ( Thuvaram Paruppu) - 2 table spoon
2. Curry leaves - 1 cup
3. Black Pepper ( Milagu) - 1 tbl spoon
4. Cumin seed ( Jeera) - 1 tbl spoon
5. Dry Red Chillies - 2 nos.
6. Tamarind paste - 1 tablespoon
7. Salt to Taste
8. Asafoetida (periungayam) - a pinch
9. Water.. - 400 ml

Method :

1. Dissolve 1 Tblspoon of Tamarind paste in about 200 ml of Water
2. Bring this mixture to Boil. and lower the flame.
3. Dry grind, Toor Dal, Curry leaves, Black pepper, Red Chillies and Cumin seeds
4. Add the powder to the Boiling mixture
5. Immediately pour the remaining 200 ml of water to this mixture.
6. Add salt and Asafoetida
7. Bring the flame up, so that the entire mixture could boil and will have a very thin consistency.

Server hot with Rice or Drink it like a soup.

Tomato Coriander Soup

This thin Soup which can be made quick and easy.    Cooking time 10-15 mins...

Need:

1. Tomatoes - 5nos Boiled.
2. Coriander leaves - a bunch  - Finely Chopped ( need a cup of chopped leaves)
3. Garlic - 1 , Finely Chopped ( add only if needed)
4. Green chillies - 1/2 inch  (  add if you need it xtra spicy)
5. 1 tsp of Pepper Powder( preferably white pepper)
6. Salt to taste
7. Coriander leaves Finely Chopped. ( for Garnish)
8. Of course Water to make the Soup... :)

Step A :

1. In a Soup Bowl, Mash the boiled tomatoes to small pieces. ( Don't make it into a puree or don't leave it like a half cut tomatoes) Should be mashed like a paste while you still see the seeds and few pieces.
2. Heat the Soup bowl with the mashed tomatoes and add 200 ml water.
3. As soon as you add water, add Finely chopped Coriander leaves ( leave 1 tsp for garnishing) into the mixture.
4. (Add the optional items like, Garlic, Chillies here)
5. Bring the soup to Boil.
6. While Boiling,  add Salt and Pepper powder to taste.
7. Since this is a thin soup, please add water when you feel the mixture is thickening.
8. Make sure not to dilute the flavour of tomato and Coriander while adding water and boiling.
9. Server Piping Hot and Enjoy.

Have fun! See you in next.

Cashewnut Gravy

Please remember, This gravy can be made with almost all the veggies.

Need:

1. Cashewnuts - 12 Nos. full nuts. ( soaked for 30 mins)
2. Onions - 1 medium (chopped)
3. Tomatoes - 1 Medium (Chopped)
4. Garlic - 2 cloves (can add more if needed) - Chopped ( Can add ginger if needed)
5. Green chillies - 2 ( slit into 2 )
6. Turmeric powder a pinch
7. 1 tsp of Jeera and Corriander powder
8. Salt to taste
9. Oil - 1 tblsp
10. Corriander leaves Finely Chopped.

Step A : For Cashewnut paste :

1. Grind the soaked Cashew along with 1 or 2 slits of green chillies.
2. Make sure there are no lumps while making this paste.

Note : The conistency of this paste can be as thick/thin as a Ketchup
Step B : For the Gravy:

1. Heat 1tsp oil in another Kadai.
2. Add 1 tsp of Jeera, Once Jeera is fried, Add garlic, ginger and Slit Green chillies and saute.
3. Then add onions and fry till Golden brown.
4. Add Tomoatoes, and saute the mixture.
5. Add 2 Tsp of water for the mixture and continue to stir, till water leaves from gravy.
6. Now add Red Chilli powder, Coriander powder, Jeera , Turmeric powder and mix well.
7. Lower the flame and cook for 2 mins.
8. Add Cashewnut paste to the Mixture.
9. Stir well as the gravy thickens.
10. Add the desired precooked veggies and serve hot.

This is a general cashewnut based gravy... The level of Spiciness can be increased or decresed either by adding more Red chilli powder at Step 6
or
Adding required green chillies while preparing cashew paste.

Mutter Panner in Cashwenut gravy

Often there are 2 types of this particular side dish that I had had. One with a Cashewnut gravy and another little spicier one with onion and tomato. I've tried the one with Cashewnut one and so here you go....

Need:

1. Fresh Mutter / Green peas ( 2 cups) 300 gms
2. Panner/ Cottage cheese ( Diced into small pieces)
3. Cashewnuts - 12 Nos. full nuts.
4. Onions - 1 medium (chopped)
5. Tomatoes - 1 Medium (Chopped)
6. Garlic - 2 cloves (can add more if needed) - Chopped ( Can add ginger if needed)
7. Green chillies - 2 ( slit into 2 )
8. Turmeric powder a pinch ( if needed 1 tsp of Jeera and Corriander powder)
9. Salt to taste
10. Oil - 3 tblsp for frying Paneeer and 1 tblspn for cooking Mutter Paneer
11. Corriander leaves - Finely Chopped.

Step A : Frying the Paneeer:

1. Heat 3 tbsp Oil in Frying pan
2. Once the Oil is hot Add Paneer and fry till light golden brown
3. Make sure that Paneer doesn't get over Fried.

Step B : For Cashewnut paste

1. Grind the soaked Cashew along with 1 or 2 slits of green chillies.
2. you can increase and decrease the amount of green chillies based on how spicy you need.

Step C : For the Gravy:

1. Parallely Heat 1tsp oil in another Kadai.
2. Add 1 tsp of Jeera, Once Jeera is fried, Add garlic, ginger and Slit Green chillies and saute.
3. Then add onions and fry till Golden brown.
4. Add Tomoatoes, and saute the mixture.
5. Add 2 Tsp of water for the mixture and continue to stir, till water leaves from gravy.
6. Now add Red Chilli powder, Coriander powder, Jeera , Turmeric powder and mix well.
7. Lower the flame and cook for 2 mins.
8. Add Cashewnut paste to the Mixture.
9. Stir well as the gravy thickens.
10. Add the fried paneer and Green peas to this mixture(Gravy)
11. Add salt to taste.
12. Mix Throughly till the Paneer and Green peas blend into the Gravy.
13. Sprinkle Finely chopped Corriander leaves and serve hot with any indian Breads/Rice.

Note :
if you want this little spicy, you can reduce the amount of Cashewnuts and at step 6 add more of red chilli powder.
Have fun and Enjoy cooking.

Bhindi Masala

Need:

1. Bindi / Lady's finger/ Okra - 8 -10 tender ones
(Wash, wipe and cut into a 1/2 inch size)
2. Onions - 2 medium (Chopped)
3. Tomatos - 2 Medium (Chopped)
4. Garlic - 3 cloves (can add more if needed) - Chopped ( Can add ginger if needed)
5. Green chillies - 2 ( slit into 2 )
6. Red Chilli powder - 1/2 tsp
7. Coriander powder - 1/2 tsp
8. Jeera powder - 1/2 tsp
9. Turmeric powder a pinch
10. Salt to taste
11. Oil - 1 tbsp for frying bindi and 1tsp for masala.
12. Corriander leaves - Finely Chopped.
Cooking the Bindi Masala:
Step A :

1. Heat 1 tbsp Oil in Frying pan
2. Add Bindi(okra) to the Oil
3. Saute Bindi till it is fully cooked.
4. Make sure that Bindi doesn't turn black/brown.

For the Masala :

1. Parallely Heat 1tsp oil in another Kadai.
2. Add 1 tsp of Jeera, Once Jeera is fried, Add garlic/Ginger and saute.
3. Then add onions and fry till Golden brown.
4. Add Tomoatoes, and saute the mixture. Add 2 Tsp of water for the mixture and continue to stir, till water leaves from gravy.
5. Now add Red Chilli powder, Coriander powder, Jeera , Turmeric powder and mix well.
6. Lower the flame and Add the coocked Bindi into this mixture(Gravy)
7. Add salt to taste.
8. Mix Throughly till the Bindi blend into the Gravy.
9. Sprinkle Finely chopped Corriander leaves and serve hot with any indian Breads/Rice.

Pasta in (Herb) Cheese sauce

Need :
1. Pasta (either spaghetti or Fussili or Penne or Farfale or macaroni)
2. Capsicum - 3nos. sliced ( one medium sized in each Green, Red and yellow)
3. Onions - 2nos. sliced (White onions would be better).
4. Corn kernels - 1 cup
5. Green peas - 1/2 cup
6. Green chillies ( if you need that extra spice)
7. Garlic - 4 cloves Smashed.
8. Grated Cheddar Cheese - 2 Cups ( make sure to use Cheddar Cheese not Mozzarella)
9. Milk - 1/4 litre.
10. Maida /Flour - 2 tsp.
11. Salt to taste.
12. Pasta seasoning or Oregano or basil Herb

Cooking Pasta

Step 1:
Bring to boil 1 litre of Water and add 300gms of Pasta (any type) to it. You can add a tea spoon of oil(preferably olive else corn oil will do) and Once the Pasta is cooked properly, Drain out the water and run the entire content thro cold water. Set aside

Step 2:
In another pan boil 1/2 litre of water and Add all the vegetables into it and remove from flame, cover it for 15 mins. After 15 mins remove all the water content and make sure the vegetables are only half cooked.

Step 3:
To make the sauce
a. In a sauce pan, Boil 150 ml of milk,
b. Completely dissolve without lumps 2 teaspoon of maida/flour in the remaining 100 ml milk.
c. While the milk in the sauce pan comes to boil , In low flame , slowly pour the other mixture stirring rapidly at a brisk pace to avoid lump formation. Keep stirring.
d. Once the consistency of the mixture in the sauce pan becomes little thicker than milk, Add 2 cups of Grated cheese into the pan while you are still stirring.
e. After the Sauce becomes really thick, now add the half boiled vegetables and continue to stir slowly. Remember to cook in a low flame.
f. Add the herb of you choice (Oregano/Basil) and salt to taste.
g. Add the cooked pasta and mix the entire content slowly till the pasta fully blends into the sauce.
h. Transfer the content into a plate or a serving bowl and garnish with Oregano or Pasta seasoning and very little Parsley bunch.

Thinking What to Write

Hey Visitor ! Welcome !
Finally, I made up my mind on what to write, Don't worry Reader,
Its something that I know, Some think that I'm good at and of course I think I should share that.
Of late, I have been in the Kitchen side many times and one of my pass times is Guess what ? Cooking ! . I thought, I'd share all I cook from here on and methods I use in my style of cooking.

Unlike, other bloggers, I cannot write every day or even in regular intervals, but I'm sure that I would atleast post once every week. which would be "Recipe of the week" Which is 52 per year. I would try and attach a pictures certain times, but I don't promise. I will also let all of you guys know English, Hindi and Tamil names for all the spices I use and will also let you know the place where you can get them from.

So, Please stay tuned for my First RECIPE .....