Daily Archives: March 11, 2016

Narthang Kaaei Rasam

Share Button

FullSizeRender (21)

FullSizeRender (1)

FullSizeRender (20)

FullSizeRender (19)

FullSizeRender (18)

FullSizeRender (17)

FullSizeRender (16)

FullSizeRender (15)

Preparation time :  20 minutes
Cooking time      :  10-15 minutes
Serves                :  5 members

Description

Living the old school way of managing an edible garden at home that teaches you patience and great watchfulness. The joy you get when it gives back through those edible jewels which is when you realize it’s worth all the sweat under the sun, watering done to it and so on and so forth. Blessed me, did get three citron’s from my back yard. Usually it’s always pickled. But this time having a lot of pickle at home opted to do some thing else. So planned to make rasam with them which is a regular on the table for lunch every day. My true blue South Indian hubby dear always has rasam for his second helping alone. But with this rasam it continued for a third helping, omitting the last helping of rice with curd and finishing off with a cup of the rasam to drink as well. My mind did go to the days of me planting the citron first to it growing , then blooming with flowers to give these citron’s. What a long journey it has been and to see it satisfying all of us through our tummies was pure bliss. The earth has so much to provide our needs, let us humans not destroy it with our greed. Take care of it and it will give back in ample as always.

Ingredients
Quantity
Thoovar dal1/4 cup
Tomato1 big chopped
Turmeric powder1/4 teaspoon
Saltto taste
Citron juice2 tablespoons
Asafoetida1/4 teaspoon
Coriander leavesfew chopped

Ingredients for rasam powder

Ingredients
Quantity
Coriander seeds3 teaspoon
Thoovar dal1 teaspoon
Black whole pepper corns1 teaspoon
Cumin seeds1/2 teaspoon
Red dry chillies4

Ingredients to temper

Ingredients
Quantity
Oil1/4 teaspoon
Mustard seeds1/4 teaspoon
Curry leavesfew

Method

  • Powder all the ingredients mentioned below the rasam powder ingredients together to a fine powder with out frying.
  • Cook Thoovar dal with turmeric powder adding 3 cups of water.
  • Boil chopped tomatoes with 1 cup water. Add salt, asafoetida and cooked Thoovar dal. Mix well and bring to boil.
  • Add the rasam powder and boil further for five minutes.
  • Heat oil, crackle mustard seeds and curry leaves. Pour over the rasam.
  • Garnish with chopped coriander leaves. Add the citron juice. Mix well, taste and adjust seasoning. Serve with rice.

 

Molagu Kari

Share Button

 

FullSizeRender

FullSizeRender (14)

FullSizeRender (13)

FullSizeRender (12)

FullSizeRender (11)

FullSizeRender (10)

FullSizeRender (9)

Preparation time :  15 minutes
Cooking time      :  15 -20 minutes
Serves                :  5 members

Description

Nothing can beat authentic recipes that our grand mother’s, mothers and aunts fed us with. Like wise this is one recipe that was and still is on the table every alternative day at our homes evoking childhood memories. A simple dish made with cupboard friendly ingredients that’s undoubtedly on my list of top comfort foods. The magic of this dish is in the art of balancing the spice powders used to bring out the maximum flavors. Sesame seed oil is used only for pickles at mom’s place. But surprisingly this one dish also has to be made with sesame seed oil. While this dish has been adapted in many ways , the original will always be my favorite especially since I am so far away from my native place. The picture of my grand mother, mom and aunts making this dish is crystal clear in my mind , with all of them being so noisy when in the kitchen. My grand mother would taste the dish with a large spoon and share a sip of the magic with me as the final test before she turned the heat down. Pour the prepared dish into a serving bowl. Then two ladles of hot rice was put into the vessel that was used to make this dish. Mix the rice making sure it soaks up all the remaining gravy and coats the rice well leaving the vessel clean. One teaspoon of ghee added, mixed well. She makes balls of this mix with her hands. We cousins sitting around her, we are fed each a ball as a teaser before lunch in between us playing in the hot sun. So this is how my love affair with this dish began. Please try this recipe and fall in love as I did too .

To Grind ingredients

Ingredients
Quantity
Small onion1 and 1/4 cup
Green chilli1
Tomato1 medium size
Ginger1/2 inch piece
Garlic7 flakes peeled
Curry leaves1/2 hand

Other ingredients

Ingredients
Quantity
Mutton1 kg
Dry red chillies6 , each torn into two pieces
Curry leavesfew
Pepper powder6 tablespoons
Turmeric powder1/2 teaspoon
Coriander powder3 tablespoons
Cinnamon powder1/4 teaspoon
Cloves powder1/8 teaspoon
Sesame seed oil4 tablespoons
Saltto taste

Method

  • Grind all the ingredients together mentioned under the to grind column to a smooth paste.
  • Heat Sesame seed oil in a pressure cooker. Add torn dry red chillies and curry leaves. Sauté until they crackle.
  • Top with cleaned mutton and salt to taste. Sauté for five minutes in medium heat until the colour of the meat changes.
  • Add the ground masala and sauté further for another five minutes. Top with pepper powder, turmeric powder and coriander powder. Sauté for three minutes.
  • Pour around 3 cups of hot water. Mix well and pressure cook until the meat is cooked and tender.
  • Finally garnish with cinnamon and cloves powder. Mix well and serve hot with rotis, chapathis, idli, dosa, appam or boiled white rice.