Tomato Rasam

This is something every meal has to have in a tamil household and is very good for digestion and is a home remedy for the common cold as well as indigestion. Everybody has there own recipe or the different  proportions used to make there own rasam powders. There are many rasam powders available in the market and the only one I have tried and tested is the MTR rasam powder which is good.

Will follow up with the recipe for the rasam powder which we make at home.

Ingredients :

Tamarind 2 tbs or the size of a golf ball (note this is not the ready made paste)
Coriander 1/2 bunch

Curry leaves 2-3 sprigs        
Tomatoes 3 medium sized
Garlic pods - 2
Rasam powder - 3 tsp
Cumin seeds - 1/4 tsp
Mustard seeds - 1/4 tsp
Asafoetida/hing - a pinch
Turmeric - a pinch
Red chillies - 2
Oil - 1 tsp
Salt to taste

Preparation :

Soak the tamarind in water for half an hour remove the extract completely and keep aside to this add mashed tomatoes coriander and curry leaves, salt to taste and put in the rasam powder at last and don't stir this into the rasam. Now for the tempering/tadka heat oil add the mustard & cumin seeds once the splutter add the garlic which should be mashed and then add the turmeric and asafoetida/hing and the red chillies and add to the rasam. Heat this rasam mixture along with the tadka and let it come to a boil, please note as soon as it comes to a boil it should be taken off the heat.

Lamb/Goat Meat balls in Minty Cocunut Gravy - Urundai Khoumbu

This is one of my favorite dishes, and this can be made a head as it tastes very yummy the next day:)

Ingredients

Ground Lamb/Goat      - 1lbs or 1/2 Kg

Onions                         - 2 large

Mint                             - about a cup

Cilantro/Khotmir           - 1 big bunch

Cloves/Lavang              - 4 to 5

Cinnamon stick             - 1 inch
Coconut                         - 1/2 cup
Roasted Channa Dal powder - 1 tblsp
Green Chillies                  - 8 to 9
tumeric powder               - 1 tsp
ginger garlic paste            - 1 tsp
lime/lemon juice               - 2 tsp
Salt            to taste
baeten curd/yogurt           - 2tblsp

Preparation

To the gound meat add half onion chopped finely, 1/4 cup Mint and cilantro chopped,tumeric,salt, roasted channa dal powder(putnal powder), 2- 3green chillies chopped, Mix and make meat balls about the size of a walnut or key lime

Gravy

Saute cloves, cinomon, onions,Mint and geen chillies till traslucent in about 3 tsps of oil.

Cool and grind it to a smooth paste.

Grind the cocunut to a smooth paste adding very little water

Now in a pot in some oil saute the paste, add ginger garlic paste

Add salt( remeber there is salt in the meat balls )

Add some water and bring it to a simmer

Add the meat balls to the gravy

Add the beaten curds

Cook it forabout 10 to 12 minutes(till the gravy thickens)

Add the lemon juice and its ready to eat withrice/roti/bread...

Recipe By:Mrs Malathi Ramaswamy

Posted By: Brinda

Mutton Chops Masala / Moluve Karri

This is everybody's favorite dish at home it goes well with rice as well as roti and is great to have on a rainy day or in winters. This is specially good when u have a cold and mom puts is some extra pepper to help our dead tongues.

Ingredients:

Mutton Chops - 1/2 Kg
Onions - 4 medium sized
Green chillies - 10 to 15 gms (adjust to taste)
Coriander - 1 big bunch
Mint - 1 small bunch
Ginger Garlic paste - 2 tbs
Pepper - 10 gms (adjust to taste)
Cinnamon - 1 1/2 inch
Cloves - 5 to 6
Chilli Powder - 1/2 tbs (optional)
Turmeric - 1/2 tsp
Coconut - 1 ground to paste
Oil - 4 tbs

Preparation:

Grind 3 1/2 onions, green chillies, coriander, mint, corainder, cinnamon and cloves. Heat oil in a pressure cooker add the 1/2 sliced onion and once translucent add the ginger garlic paste and saute and then add the above ground paste and turmeric and saute for 2 to 3 minutes. To this add the mutton chops , red chilli powder , salt to taste and saute for a few minutes. Add about
2 1/2 cups of water and pressure cook for 3 whistles (3/4th done). Once done add the fresh ground coconut paste and then pressure cook for abt 2 whisltes or untill done (add water if necessary, or according to the consistancy of the gravy preffered). Serve this with steamd rice
or phulkas.



Recipe: Mrs Malathi Ramaswamy
Posted by: Pavithra Arcot

Pavaka Kharo Khoiumbu(Bitter gourd in sweet,spicy tangy,bitter,savory sauce simply in Japanese Umami)

This is one of the dishes which my husband just loves and easy for me to make...and the left over tastes just yummy

Ingredients

2 - Medium length Bitter gourd(pavakai, karela)
1 - Medium onion chopped finely
8-10 - Curry leaves
6-8 - pod of garlic chopped finely
3-4 - Medium Tomatoes chopped finely
1 tsp - tamarind paste or small ball of soaked tamarind
1tsp - Jaggrey/brown sugar
2-3 tsp - red chilli powder(add based on how much heat u can take)
2 tsp - Dhania powder(coriander seed powder)
1/4 tsp - turmeric powder
Salt to Taste

For Tempering
2 tsp - vadvam (this my mom makes)
or
1/4 tsp - Mustard(Rai)
1/4 tsp - Cumin(Jeera)
1/4 tsp - Methi seeds(optional)
2 tbsp - Oil

Preparation

In a Kadai/pot heat the oil add the ingredients in the tempering and let it splutter, Now add the curry leaves and let it also splutter :). Add the onions and fry it for one to two minutes and add the Garlic and saute it for 30-40 seconds, Now add the Bitter Goud and cook it for 1 to 2 mins, Add the tomatoes, Salt, turmeric, red chilli powder, dhania powder, cook for about 2-3 mins

 

  Now add the tamarind paste or the water from the soaked tamarind, add a glass of water (about 250 ml)add the Jaggery or brown sugar and let it boil to a thick consistency Adjust tamarind, salt, Sugar to ur taste

Tastes yummy with the rice & ghee - for my husband
Tastes just as yummy with Phulka's - for me
Tastes even more yummy the next day...

Recipe By: Mrs Malathi
Posted By: Brinda