Papri Chaat Masala Recipe

Ingredients:
2 tbsp cumin seeds broiled
1 tbsp dried mint leaves
1 tbsp red chilli powder
1 tbsp black salt

Method:
1. Pound, sieve and bottle.

Thanks to awesomecuisine

Mysore rasam Recipe

Ingredients :

Red gram dal – 1/2 cup
Turmeric powder – 1/2 tsp
Small piece of tamarind – 1
A small piece of jaggery
Ghee -1 tsp
Mustard -1/2 tsp
Curry leaves – 2 sprigs
Chopped coriander leaves – 1  tbsp
Salt to taste.

To Grind :
Red chillies – 2-3
Coriander seeds – 1/2 tsp
Cumin seeds – 1/2 tsp
A pinch of Asofoetida
Grated copra or coconut – 2 tbsp

NOTE : Fry in 1 tsp ghee to a dark brown and grind to paste.

Method :
1.  Boil dal with turmeric powder. When done, mash the dal thoroughly adding somw water, if necessary.
2.  Boil tamarind in 1 cup water, take out rxtract. Add salt, curry leaves and some more water( about a cup) and boil till the tamarind water is reduced to about half the quantity.
3.  Mix ground paste with some water, add to the boiling tamarind water and continue to boil for another 5-7 minutes more.
4.  Now add mashed dal and jaggery, continue to boil. When it is about to boil over, remove from fire.
5.  Season the mustard and curry leaves in 1 tsp ghee, Add to rasam along with chopped coriander leaves.
6.  Serve hot with rice.

Thanks to awesomecuisine

Mangalore rasam Recipe

Ingredients :
Red gram dal – 2 tbsp
Turmeric powder – 1/2 tsp
Small ball of tamarind – 1
Medium tomato – 1
Green chilly – 1
Curry leaves – 2 , 3 sprigs
Chopped coriander leaves – 1 tbsp
Mangalore rasam powder – 2 tsp
A small piece of jaggery
Salt to taste.

Seasoning :
Ghee – 1 tsp
Mustard seeds – 1/2 tsp
A pinch of Asofoetida
Red chilly – 1
Curry leaves – 1 sprig.

Method :
1.  Pressure cook dal with 1/4 tsp. turmeric powder and when done, add 1 cup water, churn, set aside.
2.  Boil tamarind in water, take out extract.
3.  To tamarind water add tomato pieces, green chilles, curry leaves, 1/4 tsp turmeric powder, rasam powder and salt. Boil till the quantity is ruduced to less that half and the raw smell of tamarind is not there any more.
4.  Add churned dal, jaggery and simmer for a while. When it is about to boil over, remove from fire.
5.  Season ingredients in ghee, Add it to rasam along with chopped coriander leaves.

Thanks to awesomecuisine

Jeera Rasam Recipe

Ingredients :
Rasam powder – 1 tsp
Lemon sized ball of tamarind – 1
Salt to taste

Grind to paste :
Red gram dal – 1 tsp
Cumin seeds – 1/2 tsp
Curry leaves – 2 sprigs

Seasoning :
Ghee – 2 tsp
Mustard seeds – 1 tsp
Dried red chilly – 1
Curry leaves – 1 sprig

Method :
1.  Boil the tamarind in water, and squeeze to extract the pulp. Add 1 cup of water, rasam powder, salt, and boil until the quantity is reduced by half.
2.  To the ground paste, add 2-3 cups of water and mix well. Add this to the boiling mixture, and allow to simmer for a while.
3.  Season the given ingredients in ghee and pour into the rasam.

Thanks to awesomecuisine

Vepam Poo Rasam Recipe

Ingredients:
1 tsp vepam-poo
½ tsp imli paste
4 red chillies
¼ tsp hing
¼ tsp mustard
¼ tsp haldi
a few curry leaves
1 tsp salt to taste
1 tsp cooking oil
½ tsp ghee

Method:
Bring 3 cups of water to boil, add imli paste, haldi, and salt to this.
Heat some ghee and put the mustard in it.
When they crackle, put then add vepam-poo, red chillies, hing, and curry leaves.
Add this to the boiling imli water. 

Thanks to awesomecuisine

Milagu Seeragam Rasam Recipe

Ingredients:

Milagu – one teaspoon
Seeragam (Saunf) – 11/2 tsp
Toor Dhal – 2 tsp
Tamarind paste – 1 tblsp
Salt to taste
Oil – 1 tsp
Mustard
Asafoetida Powder – 1/2 tsp
Curry leaves – 1 handful

Method:

Add two cups water to the tamarind paste to make tamarind water.
Add salt, haldi powder, asafoetida powder, few curry leaves to the tamarind water, allow it to boil on low flame.
Take the masala items including the curry leaves in the mixie add water little by little and grind into a coarse paste.
After the tamarind water boils for five to six minutes add the ground masala to the tamarind water slowly and mix well.
Let it boil for one more minute add half a cup water the boiling tamarind water, keep on low flame.
Once the rasam rises a little, remove from the stove.
Heat one tsp of oil/ghee in kadai and mustard.
Once the mustard seeds crackle, add it to the Rasam.

Thanks to awesomecuisine

Coconut Milk Rasam Recipe

Ingredients
Coconut – 1/2
Tomatoes – 3
Curry Leaves – 10
Coriander – as desired
Red Chilies – 2
Cumin Seeds – 1/4 tsp
Mustard Seeds – 1/4 tsp
Turmeric
Salt – to taste
Red Chili Powder – pinch
Cumin Powder – 1/4 tsp
Methi Powder – pinch (or) rasam powder

Method
Take chopped coconut with one glass of water and grind then separate milk and keep aside.
In a pan take cut tomatoes, coconut milk, coriander, powders or rasam powder, turmeric, salt, chili powder and boil on medium for 10 minutes.
In a separate pan take oil, cumin seeds, mustard seeds, curry leaves and let it to splutter and then add to boiled rasam.
Serve with rice.

Note: Chopped coconut separated from milk can be used in curries

Thanks to awesomecuisine

Garlic Rasam Recipe

Ingredients

Tamarind one small lemon size. (extract water out of it)
Garlic 5-6 pods
Pepper 1/2 teaspoon
Red chillies 2-3
Ghee little for seasoning
Salt as per taste
For seasoning – Mustard, Jeera, Curry leaves

Method:

Take out the extract of tamarind and make into one glass of water. In that water add salt and boil it till raw smell of tamarind goes.
Meanwhile in a mixie grind garlic, pepper and red chillies together like a paste. Once the tamarind water is boiled add the ground paste to it and add some more water to the required quantity. Once it is boiled, season with the ingredients in ghee.

Serve hot with rice.

Thanks to awesomecuisine

Beetroot Rasam Recipe

Ingredients

Beeroot 1 if big, two if small.
Tomatoes 3 if small, 2 if big.
Tur dhal 1 1/2 cups.
Tamarind 2 tsp if paste is used, or a small lemon sized amount if raw tamarind is used.
Turmeric powder 1/4 tsp
Kozhambu Milagai Podi 1 1/2 tbsp
Vellam (jaggery) a very little amount (this is used to compensate the dish incase, you make the rasam very spicy).
Salt to taste.
Corriander leaves to garnish (one can add a good amount of this so that, the whole dish smells so yummy).
Curry leaves 4 or 5 leaves.
Ghee a very little amount in order to season the rasam.
Mustard seeds 1/4 tsp for seasoning.
Jeeragam (jeera) 1/8 tsp for seasoning.
Asafoetida (perungayam) a pinch (for execellent aroma)

Method:

Cut the beetroots into very small cubes. Also cut the tomatoes the same way.
Make a small bowl of tamarind liquid with the above said amount.
Now take a medium sized vessel into which, you add the tamarind liquid, tomatoes and the beetroots and boil in medium flame. Add turmeric powder, salt, kozhambu milagai podi and let everything boil till the beets are tender.
Meanwhile, boil tur dhal in the cooker and mash it well till it becomes like baby food, make the mixture to thick liquid by adding 3/4 glass of water to the mashed up tur dhal.
Now add the dhal liquid to the boiling mixture and let it simmer in low flame. Add the asafoetida powder, little bit of the coriander leaves and the curry leaves.
When the whole dish foams up and little bubbles start to come, in another burner season some mustard seeds, jeera seeds in little ghee and add the seasoning to the simmering rasam.
Then add the rest of the coriander leaves and the curry leaves for garnish and switch off the flame.
Yummy beetroot rasam is ready to be tasted. The colour of the rasam will be in the color of the beets which makes it all the more enjoyable. This can be with rice like another rasam.

Tnaks to awesomecuisine

Paruppu Rasam Recipe

Ingredients:
1 cup tuvar dal
1 lemon sized ball tamarind
1/2 teaspoon turmeric powder
a pinch of asafoetida
1 medium tomato (optional)
2 sprigs curry leaves
a few coriander leaves
salt to taste

For the seasoning
1 teaspoon ghee
1 teaspoon mustard seeds

For the rasam powder
1 teaspoon oil
1 tablespoon coriander seeds
1 teaspoon cumin seeds
1/4 teaspoon fenugreek seeds
1/2 teaspoon mustard seeds
1 teaspoon pepper
1 teaspoon tuvar dal
1 teaspoon gram dal
1 sprig curry leaf
2-3 red chillies
1/4 teaspoon asafoetida

Method:
1. Fry the red chillies and the asafoetida in oil and dry roast the other ingredients for the powder. Mix, powder and store in an air-tight bottle. If stored properly, this powder will last up to 6 months.
2. Boil the dal with the turmeric. When done, add 2 cups of water, and churn to make smooth. Set aside. Chop the tomatoes and set aside.
3. Add a little boiling water to the tamarind and squeeze to extract the pupl. Add 1 – 1 1/2 cups of water. To this add 3 teaspoons of rasam powder, turmeric powder, salt, curry leaf, asafoetida and tomato. Cook this on a slow flame until the smell of raw tamarind disappears. By this time more than half the water will have evaporated.
4. Now add the dal water, coriander leaves and boil till it simmers. Remove from fire. Season the mustard in ghee and add it to the rasam. Serve hot with rice.

Thanks to awesomecuisine