Rasam / Easy Rasam / Kerala Rasam

I am sure that everyone will be experts in making ‘rasam’, particularly tomato rasam…. But I am introducing this easy rasam recipe to all my friends who are not so expert in cooking, and want to prepare the easy and yummy recipes in their kitchen…. You can also try this recipe out and find the difference and if you feel this recipe is more easy and tasty, you can also follow this recipe…

Ingredients are very easy available at everyone’s house, so I am sure that you can prepare this very easily… I learned this yummy recipe from my mom… My mom’s all dishes are very yummy…. I will introduce some, not so familiar but tasty recipes of my mom’s to you very soon….

Ingredients:

1.     Tomato -------------------------- 2 numbers (Slice in lengthwise)

2.     Ginger --------------------------- 1 teaspoon (crushed)

3.     Garlic ---------------------------- 1 teaspoon (Crushed)

4.     Small onion -------------------- 5- 6 numbers (finely chopped)

5.     Curry leaves -------------------- 1 spring

6.     Coriander leaves--------------- 2 tablespoon (finely chopped) more also can use

7.     Chilli powder -------------------- 1teaspoon (1½ to2 teaspoon, if it’s Kashmiri chilli)

8.     Coriander powder ----------------- 1 ½ - 2 teaspoon

9.     Fenugreek powder ---------------- ¼ teaspoon

10.     Turmeric powder ------------------ ¼ teaspoon

11.    Black pepper powder ------------- 1- 2 teaspoon

12.    Tamarind --------------------------- a small gooseberry sized ball (squeeze and take the water)

13.    Salt ------------------------------------- to taste

14.    Water ---------------------------------- as per your requirement (with this recipe, I prepared one litre rasam)

15.    Mustard seeds  --------------------- ½ teaspoon

16.     Cumin seeds ------------------------ ½ teaspoon

17.     Asafoetida --------------------------- ½ teaspoon

18.     Oil --------------------------------------- 2 tablespoon

How to Prepare:

1.     Heat the pan, pour oil and splutter mustard seeds

2.     Add small onion and curry leaves and stir well till the onion become translucent and add chopped tomato and stir for one to two minutes

3.     Add crushed ginger and garlic and stir well for one minute

4.     Add all the powders (chilli powder, coriander powder, turmeric powder, fenugreek powder, pepper powder) and asafoetida and stir well

5.     Pour water ( around 3 – 4 cups) and add tamarind juice and salt to taste

6.     Add crushed cumin seeds and chopped 1 tablespoon coriander leaves and allow the water to boil in high flame and then reduce the flame to low and allow the tomatoes to cook

7.     Once the tomato is cooked well, crush the tomato with spoon (ladle)

8.     Adjust the salt, spiciness and tamarind accordingly and add the remaining chopped coriander leaves and switch off the flame, if consistency of rasam reached switch off the flame and serve hot with rice ….

This rasam will be spicy, so this is very useful at the time of cold or fever… Even kids love the taste of rasam, just try, because my son loves it very much….

Try this recipe and tell me the feedback….. Your words are my inspiration …. So please before you leave this page, write your comments……….

Unniyappam / Sweet Kuzhipaniyaram

Unniyappam is a sweet snack in Kerala… In Tamil Nadu, it’s known as Kuzhipaniyaram…. I wish to introduce a very simple preparation method of Unniyappam today…. So, you can also prepare yummy Unniyappam or Kuzhipaniyaram in your kitchen in hygiene condition without adding any preservatives….

Ingredients:

Rice flour -------------------------------------------- 1 ½ cup

Wheat flour ----------------------------------------- ½ cup

Banana (palayamthodan pazham) ------------ 3 numbers

Cardamom ----------------------------------------- 4 -5 numbers

Jaggery (sarkkara or vellam) ------------------- 250 gram to 300 gram (according to the sweet requirement)

Coconut bits (cut into small pieces) ------------ ½ cup

Black sesame seeds ------------------------------- 1-2 tablespoon

Ghee ------------------------------------------------- as needed for frying

Oil ---------------------------------------------------- as needed for frying

Milk -------------------------------------------------- as needed

 

Preparation:

Ø Make a smooth paste of banana (cheru pazham) and cardamom seeds in a mixer grinder and keep it aside

Ø Heat a pan, pour ghee and fry coconut bits till it become light golden and add sesame seeds and fry that too and keep it aside to cool down

Ø In a vessel, put jaggery and ½ to one cup water and boil it to melt and allow it to boil and then strain it and keep it aside

Ø In a vessel take rice flour, wheat flour, banana paste, fried coconut and sesame seeds and mix well

Ø Add melted and strained jaggery water into the mix and mix well (pour the jaggery water as per the requirement of sweetness, sweetness may vary in different jaggery)

Ø Mix the batter in the consistency of idli batter and close the lid tightly and keep it aside for 1-2 hours

Ø Check the consistency of the batter, if it became more thick, add some boiled and cooled milk and adjust the consistency

Ø Then take the unniyappam or kuzhipaniyaram pan and pour oil and ghee to each pit and allow it to heat

Ø When the oil and ghee mix become hot, reduce flame to medium

Ø Drop the batter into the pan in each pit

Ø Keep turning the appam in between till it become dark golden brown colour in both the sides

Ø Home-made unniyappam or kuzhipaniyaram is ready to serve

 

Notes:

·        With this quantity of batter, we can prepare 30-35 numbers of unniyappam or kuzhipaniyaram

·        We can use small banana (palayamthodan or poovan pazham) as per availability

·        If you need more crispy version of unniyappam use 2 cups of rice powder instead of adding rice and wheat together

·        Check the sweetness while adding jaggery

I thought to prepare unniyappam months back and bought pan and kept as it is for months…. The reason behind this was my anxiety about the preparation and I thought its a tedious as well as time consuming task…. But preparation of unniyappam was very easy when I followed my recipe… More over my husband loved to eat the home made and tasty unniyappam…. I am sure you can also prepare the same in your kitchen and serve with love to all…J

Try this recipe in your kitchen and write your comments…. Your words are my inspiration… So before you go to the next page, leave your feedback….. J

 

 

 

Olan

We can’t imagine a Sadhya, especially Onam Sadhya without ‘Olan’, right? Olan is an unavoidable item in Onam Sadhya… So, today I wish to introduce a simple and easy Olan recipe for you… Add this simple and tasty recipe to your Onam Sadhya this year….. ‘Olan’ is a side dish prepare with ash gourd or white gourd (Kumbalanga)… Researches show that the use of ash gourd or kumbalanga will reduce weight in human being because of its water content….

Wish you all a happy and prosperous Onam!!!

Ingredients:

Ash gourd (Kumbalanga) ------------------- 1 cup (cut into thin but 1 inch long pieces)

Coconut ---------------------------------------- 1 number

Red beans (Vanpayar) ---------------------- ¼ cup

Green chilli -------------------------------------- 3 numbers (split lengthwise)

Curry leaves ------------------------------------ 2 springs

Dried red chilli --------------------------------- 2numbers (for seasoning)

Oil ------------------------------------------------ 2 tablespoon

Salt ----------------------------------------------- to taste

 

Preparation:

Ø Wash and soak the red beans (vanpayar) for 3-5 hours (overnight)

Ø Take first and second coconut milk from grated coconut, in separate vessels and keep it aside

Ø In a pan, take ash gourd (Kumbalanga) pieces, soaked red beans (vanpayar), green chilli, one spring curry leaves and a little salt and the second coconut milk and close the lid and allow it to boil and cook well

Ø Add the first milk squeezed from coconut and stir well, adjust the salt and make it warm and switch off the furnace (don’t allow to boil after adding first milk)

Ø Heat the pan, pour oil and splutter mustard and fry the remaining curry leaves and dried red chilli and pour it over the cooked ‘olan’

Ø Serve as a side dish with rice

 

This recipe is very simple to prepare and very tasty too…. Prepare this in your home for this years’ onam sadhya and let me know the feedback… Your words are my inspiration…So write your comments before you go to the next page……