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Archive for the ‘Rasam’ Category

I am always looking for ways to add more veggies to my recipes.

This carrot rasam is a a delicious recipe and a secret way to add carrots to kids diet.

Carrots are cooked with lentils, puree’d and spiced up with pepper and green chillies.

Carrot Rasam

Carrot Rasam

Ingredients:

Tomatoes(medium – sized) 1
Carrots(diced) 2
Garlic 1 pod
Ginger small piece
Toor dal/split pigeon peas 1/2 cup
Green Chillies 2
Ground Black Pepper 1 tsp
Salt as required
Cilantro(finely chopped) 2 tsp
Lemon juice 1 tbsp

Seasoning:

Oil/Ghee 2 tsp
Urad dal 1/2 tsp
Mustard seeds 1/2 tsp
Cumin seeds 1/2 tsp
Red Chillies(broken) 1
Curry leaves 5
Turmeric powder 1/4 tsp
Asoefetida a pinch

Procedure:

Pressure cook toor dal with carrots, tomato and salt.

Puree the cooked dal, tamato and carrots in a blender.

Add the puree to a sauce pan and add water and dilute it to required consistency and bring to a boil.

Add green chillies, crushed garlic and ginger and let the rasam boil for 10-15 minutes on a low falme.

Heat oil/ghee in a small seasoning pan and add all the seasoning ingredients in the order mentioned.

When the seeds start spluttering, add the seasoning to the rasam/soup in the sauce pan.

Now addlemon juice,  black pepper and garnish with cilantro.

Suggestion: You can add fresh carrots cut in to very small pieces or thin strips to the cooked rasam.

Serve with hot steamed rice or just have like a soup.

Carrot Soup on FoodistaCarrot Soup

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Nimmakaya Pappucharu

Nimmakaya Pappucharu

 Ingredients:

Tomatoes 1 medium – sized
Onion 1/2 Large – sized
Green Chillies 3
Cilantro leaves 10-15
Garlic 1 pod
Lemon Juice 1 tbsp
Toor dal 1/2 cup
Salt as required
Ghee 1 tbsp

Seasoning:

Urad dal 1/2 tsp
Mustard seeds 1/2 tsp
Cumin seeds 1/2 tsp
Curry leaves 5
Broken red chillies 2
Turmeric 1/4 tsp
Asafetida/hing 1 pinch

Procedure: 

Boil toor dal with water in a pressure cooker adding salt and turmeric powder. 

Mash the boiled dal evenly in to a smooth paste without any lumps. 

Add more water to the dal and keep boiling on a low flame. 

Chop the onions length wise. Cut the tomatoes into medium size pieces. 

Cut the green chillies length wise. 

Now add ghee to a pan and add the seasoning ingredients in order mentioned and when the seeds start spluttering add onions, tomatoes, garlic and green chillies and fry them together. 

When the onions turn soft and brown add them to the boiling dal. Add salt as required. 

Boil dal for another 5-10 minutes and turn off the stove. Add the lemon juice.

Garnish with cilantro. 

Serve with steamed rice.

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