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Instant rasam

Water – 4 cups;
tamarind pulp – 1 tbsp;
fresh coriander tender sticks – 2 tbsp finely chopped;
tomatoes – 2 finely chopped;
salt to taste;
(cumin seeds – 1tbsp; black pepper corns – 2tsp; garlic flakes – 6; crush coarsely all these three ingredients).

For seasoning:
Oil – 1tbsp; hing pinch;
mustard seeds – 1/2tsp;
curry leaves – few;
red chillies – 2;

Method: Heat 1 tbsp oil, add seasoning ingredients, fry well. Add 4 cups of water, tamarind pulp, coriander sticks, tomato, salt, masala powder. Once it begins boiling, switch off. Add fresh coriander leaves. Serve.

Tomato rasam

Toor dal – 1/2cup;
pressure cook with 1tsp oil;
1/4tsp turmeric; 3
tomatoes; 3 cups of water for 3 whistles;
rasam powder – 1tbsp;
tamarind juice – 1tbsp;
salt to taste;
coconut milk – 1/4cup;
fresh coriander leaves;
jaggery – 1tsp.

For seasoning:
Ghee – 1tbsp;
mustard seeds – 1/2tsp;
cumin seeds – 1/2tsp;
slit green chillies – 2;
hing pinch;
garlic flakes – 4;
curry leaves – little;
red chillies – 2.

Method: Drain cooked dal, keep stock separate. To the stock, add squeezed tomato pulp, rasam powder, salt, jaggery and tamarind juice. Cook well. Add the mashed dal and coconut milk. Cook for 2 to 3 minutes and switch off. Season and serve hot.

Pepper rasam

Toor dal – 1/4cup;
tomatoes – 2; oil – 1tsp;
turmeric – little;
pressure cook for 2 to 3 whistles;
water – 2cups;
(pepper corn 1 1/2 tsp; cumin seeds – 1 1/2 tsp; methi seeds – 1/4tsp; roast & powder these ingredients).
For seasoning:
Ghee – 1tbsp;
cumin seeds – 1/2tsp;
mustard seeds – 1/2tsp;
slit green chillies-2;
red chillies-2;
crushed garlic – 6;
curry leaves little;
tamarind extract – 1tbsp;
salt to taste; fresh coriander leaves.

Mash dal nicely, squeeze tomato, discard the skin and seeds. Add 2 cups of water, salt, tamarind extract, roasted powder, wait till it boils well. Season with fresh coriander leaves and serve hot.

Lemon rasam

Toor dal – 1/4 cup;
pressure cook with 3 cups of water;
turmeric – 1tsp;
cook for 3 whistles;
cool and mash well;
lemon juice- 2tbsp;
fresh coriander leaves little;
fresh lemon leaves few (optional);
salt to taste; coconut milk-2tbsp (optional).

For seasoning:
Ghee – 1tbsp;
curry leaves – few;
mustard seeds – 1tsp;
crushed garlic – 6;
jaggery – 1tsp;
slit green chillies – 6;
red chillies – 2.

Method: Heat ghee, add seasoning, dal with water, salt, jaggery and lemon leaves. Boil for 10 minutes, add coriander leaves, coconut milk and salt. Switch off. Add lime juice. Mix well. Serve hot.

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