Pineapple rasam

   With few pineapple slices, left over, I settled at this recipe , found at Chef Damodharan's cookbook.  The recipe was very simple, though I twisted the rasam masala with few curry leaves and green chillies addition.  The result was delicate, sweet and sour peppery rasam.  Kids would love it because of an different, 'sweet' quotient into them.  And, elders would welcome an new change.

So, do try and let us know.  Moving on to the recipe.

Preparation time: 20 minutes

Cooking time : 10 minutes

Serves: 4

Ingredients required

For the rasam masala

• 21/2 tsp whole cumin seeds/ jeera
• 1 tsp whole peppercorn
• 6-8 tiny garlic pods
• 3/4 tsp finely chopped green chillies
• 8-10 whole curry leaves

Others

• 1 tbspn of oil
• 3/4 tsp of mustard seeds
• Pinch of hing/asafoetida
• Pinch of haldi/turmeric powder
• 1/2 cup of finely chopped pineapple 
• 1/4 cup of finley chopped tomatos
•  1/4 cup of tuvar dal
• Salt, to taste

Method

Coarsely grind all, under rasam masala, without adding water, keep aside.  Soak tuvar dal for atleast twenty minutes and pressure cook them for two whistles with half cup of water.  Blend them , and keep aside.   

Heat oil.  Add mustard seeds and wait till they splutter.

Now, add in hing and turmeric.  Finally add corase paste of rasam masala.  Saute them for an minute.  

Add in pineapple and tomato pieces.  Saute for five to ten minutes, till they turn soft.  

Finally add in mashed tuvar dal, and add salt to taste.  

Let the rasam froth towards the edges.  Switch off the flame and serve hot.  

Enjoy with hot rice  :)

Happy cooking :)

Linking this to Srivalli's CCC Challenge

Kundapura kozhi chaaru

    This morning, I was going through my recipe diary.  Initially, when I started to cook, I had this habit of writing down all interesting recipes from TV program.  As week-end special, we always have chicken- so when particular page read, ' Kundapur kozhi chaaru' I got very excited!  All ingredients mentioned was handy at home, so tried these for this week's CCC Challenge.

Kundapura kozhi chaaru is an regional speciality from Karnataka, in a place called, 'Kondapur'.  This curry is more like an soup.  Yes, chaaru is an equivalent term for, 'rasam' in tamil.  This soupy broth is best when served with rice.  This recipe also, involves in an special masala, that imparts an fresh taste to this curry.  To, top this coconut oil and curry leaves added an mystique flavour that circulated the entire home.  Do try this and let us know :)

Mysore rasam

    At first, I would thank you guys for linking delicious recipes to my giveaway.  Planning to announce winners next week-end.  Secondly, I just bumped into CCC in Srivalli's blog.  Cooking from cookbook challenge was soo interesting for me to approach.  Thanks to Srivalli for adding me here.  The first post I am going to make is Mysore rasam, from Nita Mehta's 'Quick & Easy Pressure cooking'

 

Rasam is an soupy, watery dish, usually had at the end of South-Indian meal.  Rasam also aids in digestion.  What differs mysore rasam from normal ones, is the delicate balance of sweet-tangy-spice notes.  The unique addition of jaggery teams up with divine aroma of the ghee, isn't it great??  Let us view the recipe

Kalaan rasam - Mushrooms curried in south-Indian rasam style

There are rarely a very few vegetables that become central to all  food.  On this very few, Mushroom tops all.  Be it an pizza topping, fried rice or our style gravy, this divine fruiting body (of an fungus) dominates all!  So, why not go an bit innovative and try on rasam style.  Rasam is an south-Indian soup, usually eaten at the end of lunch.  With an hybrid combo of tomato-tamarind this rasam is believed to aid in digestion.

 

My husband, who is an mushroom-aholic guy totally loved it :)  I have also mentioned below how to serve them on an three-meal course below.  Kindly leave an feedback about how you feel, and do try when had an chance.

 

Preparation time: 20 minutes

Cooking time: 30 minutes

Serves : 2  

 

Ingredients required

For temper

• 1 tsp rai/mustard seeds
• 2-3 broken red chilly
• Pinch of hing/asafetida

 

Kollu rasam

   One of my aunty at chennai used to prepare this kollu rasam, in fact she used to prepare or inculcate a lot of herbal spices in her daily routine cooking which I admire.  That is why I couldn't resist myself buying horse gram when found in a super-market shelf (though it was an kilo pack!)  I asked her for the recipe, and prepared it my way.  The rasam came out super-delecious and I could still smell the flavours of it.  

Kollu/Horse gram was generally regarded as an cattle feed, but here in South India kollu has found extensive culinery use.  Kollu rasam, chutney, idly/dosa, poriyal are common form of its existence.  This horse gram is proven beneficial in numerous ways.  Since they form a major source of fibre, they can also aid in weight-reducing.  They are also found as an preventive for winter chill , as they have tendency to heat up the body.  Researchers have also found that unprocessed horse gram seed coats produce excellant antioxidants for diabetic patients.  So, why wait guys?  Do grab your pack in nearby markets.....