Jul 23, 2013

Mysore Rasam

You can say this Indian soup is bit spicy filled with luxury. Different from a usual rasam option. It gets its name from one of the most historical places of India -- Mysore. It is certainly bit different from the usual ones and ought to be sorted into a occasional or festival dish.

2             - Medium red tomatoes
3             - Dry red chilly
2 tbs        - Dry coriander seeds/Sabuth dhania/Kothamalli verrai
2 tbs        - Cumin seeds/Jeera/Jeeragam
1 tbs        - Pepper/Kali mirch/Millagu
1 tbs        - Asafatida
1 tbs        - Channa dal
4 tbs        - Dry coconut scraps or Koppra
2 tbs        - Jaggery/Gudd/Vellam
2 tbs        - Ghee
2 tbs        - Oil
1 tbs        - Mustard Seeds/Rai/Kadugu
75 gms     - Tamarind/Imli/Puli (4 tbs of tamrind paste)
500 ml      - Water
100 gms   - Boiled Thoor dal/Thovaram Parupu
1 tbs         - Rasam powder
1 tbs         - Turmeric powder
4 arcs       - Curry Leaves
1 slit          - Green Chilly
Generous amount of green coriander leaves
Salt to taste

1. Soak the tamarind in 250 ml water for half and hour.
2. Extract the pulp and keep aside.
3. Finely chop the tomatoes and slit the green chilly. Add them to the tamarind pulp.
4. Add turmeric powder to the pulp and keep it on flame to boil.
5. Meanwhile, add 1/2 tbs of oil in a pan and roast channa dal, dry coriander seeds,pepper, cumin seeds, 1/2 tbs Asafatida,dry coconut.
6. Roast them till they turn golden brown.
7. Cool them and grind them into a powder.
8. Alongside boil the toor dal and bring it to mashed state.
9. Once you feel the metallic taste of the tamarind has gone add in the salt,remaining water and boiled toor dal.
10. Boil it for another 10 mins. Add in the ground powder along with powdered jaggery.
11. Lower the flame add the remaining asafatida to it and chopped green coriander.
12. In a tempering pan add in ghee and remaining oil. Add in the mustard seeds,remaining jeera and 1 dry red chilly,curry leaves.
13. Once the spices have spluttered add them to the boiling rasam 
14. Close the rasam vessel with a lid to retain the flavors.

Serve hot rasam with white rice along with a gentleness of ghee over it. It would certainly would be a feast once you serve this rasam.

Jul 14, 2013

Coconut Rice/Thengai Sadam

Coconut rice authentic simple,yummy, aromatic south Indian mixed rice.
It's mostly made during festivals. A perfect lunch box item.

200 gms - Fresh grated coconut
2 tbs      - Coconut oil
1 tbs      - Mustard
1 tbs      - Broken urad dal/Odecha ullatham parupu
1 tbs      - Channa dal/Kadala parupu
4 arcs    - Curry leaves
400 gms - Cooked boiled rice (do not use basmati rice)
2            - Green chilly
10 pcs   - Cashew nuts (not mandatory)
1/4 tbs   - Asafatida/Hing/Peerungayam
2-3        - Dry red chilly
Salt to taste

1.Grate the coconut one part of the shell and keep it aside.
2. Finely chop green chilly.
3. Cook the rice in the proportion of 1 cup rice : 1.5 cups of water.
4. Rice should be cooked in such away that each grain cooked stays separate and dosen't stick to each other.
5. In a pan heat oil. Add in the broken urad dal,asafatida,mustard seeds,dry red chilly,cashew nuts.
6. Temper them. Then add in the curry leaves,green chilly.
7. Add salt. Over it add in the cooked rice and mix gently.
8. Now add in the fresh grated coconut over the rice and mix well.
Serve hot with chutneys,papads,chips,kosthusus

Jul 2, 2013

Quick Left Over Chappati Breakfast

It is one of the left over recipe which i make it often and when the chappatis are not used as rolls or for dal dokhli. Easy, simple,yummy,economical yet tasty.


  • 4-5            - Chappatis
  • 2                - Medium red onions
  • 1                - Capsicum (optional)
  • 2                - Medium Tomatoes
  • 1inch         - Ginger (optional)
  • 2                - Green chillies
  • 1 tbs          - Jeera
  • 1/2 tbs      - Mustard
  • 1/2 tbs      - Asafatida
  • 2 arc          - Curry Leaves
  • 2 tbs          - Cooking oil
  • 1 tbs          - Turmeric powder
  • 1 tbs          - Chilly powder
  • 1/2 tbs      - Jeera powder
  • 1/2 tbs      - Garam Masala
  • 1/4 tbs      - Sugar
  • Salt to taste
  • Generous amount of green coriander leaves 
  • 3 tbs          - Tomato sauce ( use when you are not using raw tomatoes)

1. Cut the chappatis into strips then into medium or small diamond shaped bits.
2. Finely chop onions,tomatoes,green chillies,ginger and green coriander.
3. In a pan add oil. Have a hallow pan as you need to toss on the chappatis.
4. Add mustard,jeera and asafatida. Once they splutter add in the curry leaves.
5. Put in the onions, ginger and saute till onions turn brown. You can even add chopped garlic.
6. Add in the capsicum saute for 1 min. Then add tomatoes to them.
7. Saute them till the tomatoes turn soft.
8. Lower the flame and add all dry powders except garam masala.
9. Now add salt and garam masala. You can add even pepper powder.
10. Mix well. If required sprinkle water.
11. Do not make the curry watery or else the chappatis would turn soggy.
12. Now add in the diamond shaped chappatis over the curry base and toss or mix well with light hand.
13. Add in generous amount of chopped green coriander leaves.

1. You can add yogurt also while making curry.
2. Can add dry fruits/fresh fruits also.