Thursday, February 21, 2013

Pineapple Rasam

Pineapple rasam is a variation to traditional tomato rasam. This pineapple rasam is a sweet and sour combination mixed with ripe pineapple pieces, rasam powder, and pineapple puree and toor dal. and It gives totally a different flavor and taste.I like this rasam verymuch.

Pineapple – 1cup chopped pieces(1/2chopped pieces and 1/2 cuppieces for puree)
Tomato –Chopped  1 cup
Toor dal - 1 cup cooked
Rasam powder – 2 tsp (roast 3 red chilies, 1 tsp peppercorns, 2 tbspn coriander seeds, 2 tsp cumin seeds and make a fine powder)
Green chilli-1
Salt – as per taste
Seasoning (Ghee 1 tsp, Mustard seeds 1/2 tsp, Jeera 1/2 tsp, Curry leaves few, Asafoetida 1/2 tsp)
Chopped coriander leaves for Garnishing
1.Cut the tomatoes & pineapples and keep aside.
2.Grind the coriander seeds, pepper, jeera , red chilly coarsely and keep aside.
3.Take a deep kadai and boil 2 cups of water along with the pineapple cubes, rasam powder, salt, turmeric.
4.Meanwhile pressure cook toor dal and puree the dal.
5.After the pineapple cubes are partially cooked, add chopped tomato and let them cook too.
6.Then add the pureed pineapple and cooked dal to the simmering rasam.
7.In a small heated pan, add ghee, mustard seeds, jeera, curry leaves few and asafoetida.
8.Transfer this seasoning to the rasam,  and add chopped coriander leaves and  cover with a lid and remove from flame.
 9.Quick, tasty sweet , sour &spicy rasam is ready!

Monday, February 18, 2013

Kadamba Sambar

Kadamba Sambar is one such sambar which has its origins in Thanjavur. As the name suggests, Kadamba means flowers of different colors strung together in a multi color garland, and it has multi colored vegetables as ingredients. . I made this kadamba sambar for our family get together a week back. Here goes the recipe..

 Potato - 1 chopped into cubes

 Tomato - 1 (chopped it into cubes)

 Brinjal – 1

Pumpkin - few small piece 
Radish- 1(Chopped into cubes) 

Onion - 1( chopped )

 Ladies finger- 2 (chopped)

Drumstick –3

Tamarind - a small lemon sized (soak it)

 tur dhal  - 1 1/2cups

Turmeric powder - 1/2 tsp

Sambar powder - 1 1/2 tsp
Salt to taste
To Grind:-
 Coriander seeds - 1 1/4 tsp

 Channa dhal - 3/4 tsp
  Red chillies – 5 to6

 Fenugreek seeds - 1/4 tsp

Coconut – ½ cup
 For seasoning:-
  Oil - 2 tsp

  Mustard seeds - 1/2 tsp

  Fenugreek seeds - 1/4 tsp

  Red chillies - 1

  Asafoetida powder - a pinch

   Curry leaves - for garnishing
1.First pressure cook tur dhal with required amount of turmeric powder and keep it aside

2. Take a pan, fry the ingredients given to grind, to golden brown and grind it into a fine paste and Keep it aside.

3. Squeeze juice from tamarind for about one and half cups and keep it aside.

4. Wash n cube the veggies into uniform cubes, cook them with enough water, turmeric powder and salt.

5. Add the tamarind juice when the veggies become tender. 6. Once the raw smell of the tamarind juice has gone, add the mashed dhal, adjust the salt, let it boil for a couple of minutes.

7. Add the roasted-ground masala, adjust the water to the desired consistency of the sambar, and let it boil for 5-6 minutes on medium heat. 8. Heat oil in a small pan, make the tempering with mustard, Fenugreek seeds and curry leaves. Pour it over the sambar and Serve it hot with rice.