Mysore Rasam!!!

Rasam is very good for digestion and tastes great with rice and curds.

Today I am giving Mysore Rasam recipe, which was also asked by my uncle in chennai. So here is the recipe mama. Hope you like it.

Ingredients
Puli Thanni/Tamarind water - 1 cup(Soak lemon size tamarind in water and squeeze out the water and filter it)
Tuvaram Paruppu /Toor Dal - 1/2 cup(Cooked and mashed with water by hand or whisk)
Peringayam/Asafotida - 2pinches
Manjal/Turmeric powder - a pinch
Thakalli/Tomato - 1no
Vellam/Jaggery - a small gooseberry size
Salt
Talipu/Seasoning
Ghee - 1 tspn
Oil - 1 tspn
Mustard - 1/4 tspn
Curry leaves - few

To Grind
Dhaniya/Coriander Seeds - 1 tspn
Tuvaram Paruppu /Toor Dal - 1/2 tspn
Milagu/Pepper - 1/4 tspn(As per your taste)
Jeeragam/Cumin Seeds - 1/2 tspn
Varamilaga/Dry Red Chilli - 1no
Thengai thuruval/Fresh Grated Coconut - 2 tspns

Preparation Method
In a kadai, dry roast all the ingredients above to grind to slightly brown except coconut. Once to off the stove add grated coconut and mix. Allow it to cool.
Grind it with water to fine paste and keep aside.
In a vessel, add tamarind water, tomato, turmeric, a pinch of salt and allow it to boil, until raw smell of tamarind goes.
Then add the ground mixture and boil.
Add cooked toor dal and mix. Check for salt.
Add jaggery.
In another pan, add ghee, oil, mustard, wait till it pops, off the stove. Then add asafotida and curry leaves.
Pour this in the prepared rasam. Off the stove.

Mysore Rasam is ready to serve. Enjoy rasam with hot steamed rice.

Upma | Uppittu Restuarant Style!!!

From yesterday Mahalaya Paksham is starting for the next 15days and cooking is done without Onion and Garlic. For Dinner it will be only tiffin. So I prepared this for my in laws and it was yummmmy... I know many of you dont like. But I like it anytime of the day and love it cold or leftover.

Ingredients
Semolina/Rava/Sooji - 2 cups
Water - 4 cups + 1/2 cup if required
Cashewnuts -  5 nos slit or broken
Ginger - 2 tspns chopped
Any cooking Oil - 5 tspns or 1/4 cup
Mustard - 1/2 tspn
Jeera - 1/4 tspn
Channa Dal - 2 tspns
Hing/Asafotida - 1/4 tspn
Curry leaves - few
Coriander - 2 tspns chopped
Green chilli - 1 no slit 
Salt

Preparation Method
Dry roast the Rava in a kadai until slightly brown and smells good. Transfer it to a plate and let it cool.
In a same kadai, add oil, mustard, wait till it pops, then add jeera, channa dal, wait till its brown, add curry leaves, green chilli, cashews and ginger. Saute till cashews are slightly brown. Add water, chopped coriander and salt. Allow it to boil. Check for salt. you can add a drop of oil here also.
Once its boiled, reduce the flame and add rava, stir continuously and not forming lumps. Mix well evenly.
Close the lid and wait for 5 to 10mins for rava to cook.

Upma | Uppittu is ready to serve. You can serve this with Coconut chutney /Sugar/Sambar.

Notes/Tip -
If salt is slightly more, add 1 tspn of ghee and mix well and garnish fresh grated coconut.

This recipe is going to Vrat Ka Khana Event by Kalyani.

Green Gram Adai

Adai is a popular breakfast/tiffin in Tamilnadu. This time I have added green gram and it was good. I have already posted the recipe here and here.

Ingredients
Rice - 1/2 cup
Green Gram/Pacha Payru - 1 1/2 cups
Channa Dal - 1/4 cup
Toor Dal/Tuvaram Paruppu -1/4 cup
Urad Dal/Ulatham Paruppu - 1 table spoon
Dry Red Chilli -1no
Green Chilli - 1 no
Ginger - 2" piece
Rice flakes/Aval/Poha - 1 tspn
Asafotida/Hing-1/4 tspn
Salt to taste
Curry leaves -few

Preparation Method
Rinse and soak Rice and Dals in water for about 3 to 4 hours.
Then grind to slightly coarse paste in a mixie or blender with chilli, ginger and salt. Transfer it in a bowl and add asafotida and curry leaves. Leave it for 2 to 3 hours.
Then heat a tawa/skillet and spread like dosa. You can make it thick or thin and crisp whatever you like.
Put oil turn and cook for 2mins.

Serve as it is with Ghee/Aviyal/ Molagai Podi/Curds and Jaggery.

This recipe is going to Vrat Ka Khana Event by Kalyani.