Mysore Rasam and Making of Rasam Powder at home

Mysore rasam is one of the exotic South Indian recipes that has a blissful zest and makes us very tempting to have it all time. This is winter time come let us enjoy this wonderful rasam with a hot steamed rice. For me rasam is the only blissful thing that could make me very appetizing to have rice during the winter time, otherwise I not a big fan of rice. For the first time I made this Mysore rasam powder on my own, I just can't resist my self from having this relish dish. It is really easy to make this rasam powder at home, I regret myself for not trying this before, always I used to make rasam with the store bought powder. Believe me it is more aromatic than store bought powder and you can taste the fresh taste of all spices on your first try.

Ingredients for Rasam Powder
Toor dal-1tbsp
Coriander seeds-2tbsp
Cumin seeds-2tbsp
Red chili-2 big
Black pepper-2tbsp
Fenugreek seeds-1/4tbsp


For Making powder
Heat a pan and dry roast all the above mentioned ingredients individually and let them cool to room temperature. Later grind them together into a fine powder. You can store this powder in a tight glass jar and use it for about an year.


Ingredinets for Rasam
Tomato finely chopped-2 large
Tamarind-1 lemon size soaked and extract water
Green chili-2
Onion chopped-1/2cup
Curry leaf-1 spring (10 leaves)
salt to taste
red chili powder to taste
turmeric pinch
red chili-1
cilantro/coriander for garnishing
Garlic-5 cloves crushed
oil-2tbsp
Rasam Powder-2tbsp (Above made)

Method

Heat 2tbsp of oil in a deep bottom pan and add cumin seeds and when they start splattering add red chili. When the red chili starts turning brown add onion, curry leaf and green chili and saute them till they turn transparent. Add turmeric and garlic and mix well, cook till raw flavor of garlic disappears. Finally add tomatoes and mix well, cook till tomatoes are soft. Do not burn tomatoes as this will add sourness to your dish make sure that you cook it on a medium flame, if you sense any burning smell add water and a cup of water and cook it. Add tamarind water, red chili powder, salt, rasam powder and mix well. Bring this mixture to boil and check for taste, adjust if necessary by adding more salt or water. Finally garnish with cilantro and serve hot with hot steamed rice.

I hope you like my recipe, please keep visiting my blog for more wonderful recipes and do not forget to leave a comment. I love reading comments.

Buttermilk rasam

Looks surprising isn't it? i was surprised too when i had it for the first time at my engineering friend swathi's  home. It was delicious and I had my complete rice with this rasam. If you have any one in home who does not like to have curd/yogurt directly you can try this. Because it does not smell like curd, it looks and smells awesome. My hubby do not like curd smell, so I made this and gave him for the lunch and he said it is awesome. Only if you are allergic to curd, do not try it otherwise it is good to have daily. Now coming to recipe

Ingredients
Yogurt/curd-1cup
Gram flour-1tbsp
red chili powder-1/4tbsp
Garlic cloves-2
red chili-1
green chili-1
cumin seeds-1/2tbsp
Mustard seeds-1/2tbsp
Curry leaf-1 rind(optional)
Turmeric-pinch
water-1 cup
oil-2tbsp
Coriander/cilantro-for garnishing
salt to taste

Method

Take yougurt/curd in a large bowl and add water whisk it throughly untill it forms a uniform mixture. To this mixture add gram flour, red chili powder, salt and mix well. Kee this mixture aside. Now heat oil in a pan and add Mustard seeds. When they splatter add cumin seeds and cook for while. Now add red chili onions and green chili saute them under medium flame till onion turn transperant. Then add garlic cloves by crushing them along with turmeric and mix well. Saute till raw flavor of garlic goes away. Now add Buttermilk mixture and mix well. Boil this mixture under medium flame for 10min. Check for taste, add salt if you require. Garnish with cilantro. Enjoy with plain rice/bagara/biryani. Hope you like my recipe.

Bendakaya charu- Bhedi/Oakra Rasam

Bandakaya !!!!Bandakaya!!!!
Wondering what is this? in telugu oakra/Lady's finger is called as "Bendakaya". Thats OK but what is "Bandakaya", I always remember this word when I see oakra. It is the word my brother used to say for oakra when he was small kid. If any one ask him whats for dinner? then his answer was "Bandakaya" and every one used to laugh because in Telugu Banda means "Stone" and Kaya means "fruit" and as a whole it means a stone fruit. This is me and my brothers favorite rasam. My mother used to save old(hard/Muduru) oakra's and make this rasam for us. My father used to like oakra fry or curry but not rasam, for him they are always favorite and love to have them as a whole, not with any other combination. And now this rasam has become favorite of my hubby too!!! Hope you like this rasam too!!

Ingredients
Oakras-5 chopped to medium size pieces(old one, you can test oakra by trying to break its tail with thumb while you hold oakra in hand inverted. if it easily breaks then it is fresh and good for curry/fry. If it does not break that easily then it is good for this kind of rasam)
Tomato-1 large chopped
Onion-1/2cup
Cumin seeds-1tbsp
mustard seeds-1/2tbsp
methi/fenugreek seeds-1tbsp
tamarind soaked in water-1 lemon size
salt to taste
ginger and garlic grated/paste-1/2tbsp each
red chili powder-1/2tbsp
coriander powder-1/2tbsp
water as required
green chili-1(optional)
red chili-1
cilantro/coriander leaves- chopped hand full
Method
The whole procedure is same like you make regular rasam, but you will add oakra and tomato in tempering/talimpu and cook. First heat 2tbsp of oil in a pan and add mustard seeds, cumin seeds and fenugreek seeds one by one and allow them to splatter. Then add turmeric,green chili, red chili onion, green chili, ginger, garlic and keep sauteing them under medium flame till they are well cooked. Then add Curry leaves if available. Add tomato and oakra and mix well. Cook this mixture till the tomato is completely cooked. Then squeeze out water from tamarind and add this water to this mixture. Add red chili powder, coriander powder, salt and check for taste adjust it. Add water if required. Bring the whole mixture to boil and finally garnish with cilantro. I love cilantro in this rasam, it give unique flavor to this recipe. Hope you like it. You can have this with plain rice and papadam.

Mysore rasam - South Indian style

This is the first time I made this wonderful rasam. This tastes awesome. You can try it too!!!A slightly complicated rasam, with all the goodness of arachuvitta sambar but as comforting as a nice, tangy rasam- that is what Mysore rasam is.

Ingredients
2 Tbsp toor dal, cooked
1 lemon-sized tamarind
1/2 tsp Turmeric
salt to taste
1 tomato, finely chopped
For powder:
1 tbsp tur dal
2 red chilies
5-6 peppercorns
1 tsp cumin seeds
1/2 tsp chana dal
1 .5 tsp coriander seeds
2 tbsp coconut
a pinch of Hing

Fry all this in a oil until reddish. Grind to a coarse powder. Boil diluted tamarind water with tomatoes, turmeric and salt. Add the powder or paste and then the cooked tur dal. Bring to a boil. When a nice aroma emanates, it is done. Season with mustard, curry leaves and cumin using ghee.

Sorakaya/louki Rasam

Sorakaya is called as Bottle gourd in English. It is very much used in rasam, sambar than making curry or rasam. I love this charu, it tastes great with papadam. Now coming to the recipe.

Ingredients

Sorakaya cut to long pieces-10

Tamarind- one lemon size

Chopped onions-1/4cup

Green chillies-2

chopped cilantro-2t.s

Cumin seeds-1/2ts

Mustard seeds-1/2ts

Chana dal-1tbsp

Urad dal-1 tbsp

Turmeric-Pinch

Salt to taste

Chili powder-1/2tbsp

Red chili-1

vegetable oil-2ts

Rasam powder-1/2tbsp(optional)

Coriander powder-1/2tbsp

chopped cilantro/coriander-10 springs

garlic-2cloves minced

Methi(fenu greek seeds/menthulu)-1/4tbsp

Directions:

Soak tamarind in water for 15min and squeeze out water. Heat 2ts of oil in non stick pan and add red chili+cumin + mustard + methi seeds+chana + urad dal+ red chili and wait until they splutter. Add onions, garlic & green chili and saute until they the onions become transparent. Add turmeric and cook for few min and add sorakaya pieces and cook under medium flame until the pieces turn tender. Then add tamarind water, salt, coriander powder, rasam powder, chili powder and bring it to boil. When the mixture is well cooked then finally garnish with cilantro and turn off the stove. Now the Rasam is ready to serve. 

Hope you like my recipe, please feel free to post your comments. They are very valuable for me, you can even subscribe by e-mail to my blog, the recipes will reach your inbox. ThanX for visiting my space. Please bookmark it to visit/ remember again.

Black forest cake- step by step process

Black forest cake is my favorite. I think it is every one's favorite too, It just melts in mouth the chocolate twist in the cake gives yummy taste to this cake. I made this cake and surprised my hubby on his birthday on last Friday Aug5th. He just couldn't believe that I made it, he kept asking me where did you order this beautiful cake. I just showed these pics and then he agreed with me. Friends it is so simple that you can make it in your home as well. I gave it a first try, believe me it came out really good. I love this recipe. This will be very lengthy post because it includes cake decoration too so, please be patient to read the entire post. I have posted both eggless and egg based version, to satisfy both vegetarian and non-vegetarian's.Hope you like it.

Ingredients:

For cake preparation

Makes 1 big cake of nearly 1.5-2KG, you can make 12 very large pieces.

Cake flour/All purpose flour also called as Maida-3cups (I measured in a 160ml cup)

Baking powder-1tbsp

Baking soda-1tbsp

Cocoa powder-1/2cup (I measured in 160ml cup, so took the powder upto 80ml mark)

Butter-1 stick or 30grms

Vegetable oil-30ml

Vanilla essence-1/2tbsp

salt -1 tea spoon(remember it is tea spoon not table spoon)

Milk- as required(~160ml)

Sugar-2 cups(I measured in a 160ml cup)

Chocolate chips unsweetened- 1/2cup

walnuts finely chopped-1/4cup

Golden raisins-handful (optional)

cherry raisins- handful(optional)

Lemon juice-2tbsp(for eggless cake, if you use eggs do not add lemon juice)

For decoration:

Whipping cream-2 cups

Vanilla/ chocolate frosting- 1 cup

One red cake decoration bag with nozzle

Chocolate chips

I big chocolate bar

Strawberry's or cherry's-6 in number

letter cake decorations/ you can use thin nozzle bag to write name

cherry raisins

Directions:
For making cake:
For Eggless Version:


Take a big bowl that has enough area for mixing. Take all purpose flour and add sugar, baking powder, baking soda, salt, cocoa powder and mix well. (Now brake in the eggs) Add milk, vegetable oil, melted butter, walnut, raisins and vanilla essance when it is hot at the center of the flour mixture. Mix well by just folding in the flour into the center from sides. Do not  use any electronic device to mix the ingredients. When all the ingredients are well mixed then add 2tbsp of lemon juice and stir gently to mix the contents. Now prepare the baking tray by greasing with oil and line it with parchment liner(this is not necessary, but must if you want smooth bottom).  Preheat the oven to 350F and bake it till the inserted tooth pick comes out clean. For me it took over 30min to get a nice cake. When you take out let it cool for about 15min an then you run the knife along the e dges to make sure cake  does not stick to the tray.Now the cake is ready for decoration.


For Egg based cake- This tastes much better than eggless cake


Take a big bowl that has enough area for mixing. Take all purpose flour and add sugar, baking powder, baking soda, salt, cocoa powder and mix well. Brake open eggs and add along with milk, vegetable oil, melted butter, vanilla essence, raisins and walnut  when it is hot at the center of the flour mixture. Mix well by just folding in the flour into the center from sides. Do not  use any electronic device to mix the ingredients. Now prepare the baking tray by greasing with oil and line it with parchment liner(this is not necessary, but must if you want smooth bottom).  Preheat the oven to 350F and bake it till the inserted tooth pick comes out clean. For me it took over 30min to get a nice cake. When you take out let it cool for about 15min an then you run the knife along the e dges to make sure cake  does not stick to the tray.Now the cake is ready for decoration.

For decoration:
Fro layering cut the cake from the center to make it into two halves. Now separate two layers. Prepare sugar syrup with 2tbsp of sugar in 30ml water and sprinkle this mixture on the top of the cake. This the the cake remains moist. 

Now cream with chocolate frosting and freeze this cake for 15min, then cover with vanilla frosting on top, add finely chopped walnuts(optional), raisins and cover with another half layer. Sprinkle come sugar syrup on top of it. Cover the entire cake with whipping cream.Start decoration from bottom, just drop red balls with the help of pipe cake decor on the bottom just like a chain as shown. Decorate with strawberry's/cherry's. Take the chocolate bar and chip it with the mandolin slicer. Cover the cake with all these chips even on sides, add walnuts/raisins or any thing you wish to you can play with it. Now the cake is ready. Arrange letters with the latter cake decorator. Refrigerate it (Do not keep in a freezer) for atleast 20min before to serve.

Hope you like my recipe, please feel free to post your comments. They are very valuable for me, you can even subscribe by e-mail to my blog, the recipes will reach your inbox. ThanX for visiting my space. Please bookmark it to visit/ remember again.

one piece for you :))))))))))))))))))))

Pacchi pulusu- Raw tamarind Rasam

Pacchi pulusu is a very special rasam in south India especially Andhra pradesh. Making is very easy and it tastes delicious.

Ingredients:
Tamarind pulp-soak lemon size tamarind in water and squeeze out the juice-5 tbsp
Onions chopped--1/2cup
Green chili-2 in number
garlic cloves-2
curry leaves- 1 rib
Coriander/ cilantro chopped-10 springs
Salt to taste
Red chili powder/ pepper powder- 1/2ts
Vegetable oil-2bsp
cumin seeds-1/2tbsp
Mustard seeds-1/2tbsp
Turmeric-pinch

Directions:
Mix Onions, tamarind pulp, salt to taste, rechili powder/pepper powder in 250ml of water and keep aside.
Now prepare the tempering. Grind green chili, few onions, garlic cloves and very few cumin seeds together and keep aside. heat 2tbsp of oil in a pan and add cumin seeds, mustard seeds wait until they splatter and add grinded green chili mixture, curry leaves and saute until the raw smell disappears. Finally add little turmeric and saute 1min and turn off the stove add this tempering to tamarind mixture and mix well. Garnish with cilantro.
Enjoy with rice.
Hope you like my recipe.

Pea nuts/palli/moongaphalee rasam

Ingredients:
Chopped onions-----1/4cup
pea nuts/palli/moongaphalee----1/2cup
Green chilles---------2
Tamarind
chopped ciliantro---2t.s
Cumin seeds--------Few
Mustard seeds------Few
Chana dal-----------1/4ts
black gram----------1/4ts
Turmeric------------Pinch
Salt-----------------To taste
Chilli powder------1/2tc
Red chilli----------1
oil-----------------2ts

Procedure:
1. Roast the pea nuts and grind them into a powder.take a leamon size tamerind and soak it in water.
2. Take a pan heat it and add 2 ts of oil and add mustard seeds, cumin seeds,red chilli,
chana and black gram and saute it.
3. after the seeds starts spluttering add onions and cook for 2min in a medium flame.
4. Add turmeric and gingergarlic paste and saute untill the raw flavour of ginger goes away.
5. Add tomatos and cook it.
6. after the tomatos got cooked add roasted pea nut powder and mix well.
7. cook this mixture for about 1min.
8. Now squeeze tamarind juice from soaked tamarind and add it to the cooking mixture.
9. add some water and boil this mixture for 5min.
10. now add salt and chilli powder. Mix it and boil it untill a froth appears.
11. Now thw rasam is ready. turn off the stove and add garnish with ciliantro.Serve with rice/upma as a side dish.

if you like my dish please rate it and follow my blog. thnq.

rasam