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Showing posts with label Blogging Marathon. Show all posts
Showing posts with label Blogging Marathon. Show all posts

Thursday, March 1, 2012

Menthya Rasam - BM#13 - Week 2 - Day 7

Menthya Rasam - BM#13 - Week 2 - Day 7:

Yesterday was the last day of BM#13, yep this time i am late by a day in posting. I will definitely catch up with other marathoners from next time.

As I told you earlier Rasam is a healthy fluid which helps in digestion. 

Ingredients for Menthya Rasam:
  • Tamarind - a small lemon size
  • Fenugreek seeds - 1/2 tsp
  • Green chillies - 3
  • Oil - 1 tsp
  • Mustard seeds - 1 tsp
  • Asafoetida - few pinches
  • Chopped tomatoes - 1/2 cup
  • Turmeric powder - 1 tsp
  • Chopped coriander - 1 tbsp
  • Curry leaves - a few
  • Salt - to taste
  • Jaggery - a small sized one
  • Cooked Toor Dhal - 1/2 cup

Method
  • Soak the tamarind in water for an hour and then extract its thick juice.
  • Heat oil in a kadai and fry fenugreek seeds to slightly brown remove it and keep it aside.
  • In the same oil fry green chillies and then blend them with roasted fenugreek seeds 
  • Heat a little oil in a kadai and when mustard seeds splutters add asafoetida, tomatoes, and turmeric power and fry well under medium fire until the tomatoes are well mashed.
  • Add the tamarind extract, the grounded powder, chopped coriander, curry leaves, with enough salt and water. 
  • When the above mixture boils add cooked toor dhal and allow the mixture to boil.
  • When it boils take it out and serve it with rice. 
Medicinal value of fenugreek: Arthritis has a low incidence rate in India where a lot of fenugreek is consumed. Drinking 1 cup of fenugreek tea per day, made from the leaves, is said to relieve the discomfort of arthritis.
 
Here is a summary of 7 days rasam prepared by me:
Day 1 - Jeera Rasam
Day 2 - Inji Rasam
Day 3 - Pulichaar
Day 4 - Belluli Saaru
Day 7 - Menthya Rasam 

Just a note: If you would have read rasam which I had posted for 7 days (including this one), then definitely you know the main ingredients in rasam are the following:
a. Tomato and/or Tamarind or anything which adds sour taste
b. Rasam Powder or Pepper-Cumin Seeds Powder - 2
c. Salt
d. Jaggery
e. Ginger and/or Garlic
A slight variation in this would result you in different types of rasam.

Rasam Powder: Dhals + Pepper + Cumin Seeds + Red Chillies
(i will post the recipe soon)

Pepper - Cumin Seeds Powder: As the name says blend pepper and cumin seeds coarsely and add it to rasam instead of Rasam Powder.

Worth glancing  other Blogging Marathoners recipes in BM# 13

Wednesday, February 29, 2012

Rajma (Red Kidney Beans) Rasam - BM 13 - Week 2 - Day 5

Rajma Rasam:

Rasam with Rajma?? Don’t be surprised yes follow the same method of making Ullavalu Rasam and you have it. It tastes great and it is thick in consistency. Only thing is I made it little lengthy.

Ingredients:
Rajma (Red Kidney beans) – 12 to 15 beans
Tomato – 1/2

Tamarind Water (medium consistency) – 3 tsp
Crystal Salt – 1 tbsp
Rasam Powder – 2 tbsp
Turmeric Powder – ¼ tsp
Jaggery – a small piece
Water – as required

For seasoning:
Mustard Seeds – 1 tsp
Oil – 2 tsp
Curry leaves – few (optional)
Coriander leaves – few (optional)

Method:
Wash rajma and soak it overnight
I wanted to try if it sprouts (ha ha) – optional step – So left them in clean handkerchief and put them in a vessel which contained fresh water in the morning
Drain the water and cook it for 3 to 4 whistles
Add tomato along with rajma and blend it
Heat oil in a kadai and once the oil is hot, add mustard seeds, when it splutters add curry leaves
Add tamarind pulp, rasam powder, crystal salt, jaggery, grounded rajma mixture, cilantro and allow it to boil nearly for 10 minutes
Rasam is ready.

Kindly have a look at dishes prepared by other Blogging Marathoners in BM# 13

Monday, February 27, 2012

Red Lenthils Rasam - Day 6 - Week 2 - BM#13

Red Lenthils Rasam - Day 6 - Week 2 - BM#13:
 
Red Lenthils is usually cooked as a dhal in my house. But I tried a different version of Rasam today with them.

Ingredients:
Red Lenthils – 50 g (Cooked)
Tamarind Water (medium consistency) – 3 tsp
Crystal Salt – 1 tbsp
Cumin and Pepper Powder – 2 tbsp
Turmeric Powder – ¼ tsp
Jaggery – a small piece
Water – as required

For seasoning:
Mustard Seeds – 1 tsp
Oil – 2 tsp
Curry leaves – few (optional)
Was playing with coffee powder, so couldn't disturb mom while preparing this rasam



Coriander leaves – few (optional)

Method:
Heat oil in a kadai and once the oil is hot, add mustard seeds, when it splutters add currey leaves
Add tamarind pulp, cooked red lenthils, cilantro and allow it to boil for a minute
Once done, add cumin and pepper powder, salt and jaggery. Let it boil for sometime till the raw smell in pulp goes and they all get mixed well.
Healthy rasam is ready.

This rasam was of medium consistency, if required you can add water as per your requirement.

It’s great if you could drop here to check out what other Blogging Marathoners are up with in BM# 13

Inji Rasam - BM#13 - Week 2 - Day 2


We all are aware that I am in Blogging Marathon 13, hosted by Srivalli every month between 16th to last day of the month. It is in two groups the first group is from 16th to 22nd and second month is from 23rd to 30th. This month being February it is upto 29th. I have selected my theme as “7 days of rasam”.

Smile Please
Rasam has a great power in digestion and as I told in my house without Rasam lunch/dinner is never complete. Thanks to Wikipedia which gave me more information on this topic along with names. I found a name from this and through google search I am able to get new rasam for my family.

Today I am going to post recipe on Inji Rasam which is good when any dear family member is suffering from cold and fever. Inji is a tamil word of Ginger. It is alam in telugu, shunti in kannada. I got this rasam recipe in Neivedyam.




Ingredients:
Tomato – 2
Tamarind Water (medium consistency) – 3 tsp
Ginger – 2 inches
Crystal Salt – 1 tbsp
Rasam Powder – 2 tbsp
Turmeric Powder – ¼ tsp
Jaggery – a small piece
Water – as required
Cooked Toor Dhal Water - as required

For seasoning:
Mustard Seeds – 1 tsp
Cumin Seeds – 1 tsp
Oil – 2 tsp
Curry leaves – few
Coriander leaves – few

Method:
It’s always better to keep all the ingredients ready so that it wouldn’t get missed out and it wouldn’t be added twice (by mistake also). It’s handier while cooking.
Wash and blend tomatoes along with ginger
Heat oil in a kadai and add grounded tomato and ginger to that once the oil becomes hot. Beware of the sizzling sound
 












Squeeze the tamarind and pour the tamarind water along with the above mixture and leave it to boil
Add water as required and leave it to boil till the raw smell of tamarind goes off
Add rasam powder, turmeric, asafoetida (hing), jaggery and salt allow it to boil so that all these gets mixes well
Add cooked toor dhal water and wait till a foam forms or it boils
Heat oil in a different kadai and once hot add mustard seeds, cumin seeds, curry leaves and put it on the rasam leave it for one more minute by adding coriander leaves along with it.
Healthy rasam is ready.

This rasam was of medium consistency, if needed you can add water as per your requirement.

It’s great if you could drop here to check out what other Blogging Marathoners are up with in BM# 13