Cooking is not just about making food but is an art of presenting your culinary skills to those who love food with a different flavor and Indian cooking.The dishes of India are characterised by the extensive use of various Indian spices and herbs, vegetables and fruit.Ginger rasam--spicy tangy
Ingredients
ΒΌ cup ginger
2green chillies
2 tomatoes-quartered
Halp a spoon rasam powder
Half a spoon moong dal
Half a spoon turmeric
2 tsp fresh lime juice
2 tsp salt
1/8 tsp asafoetida
Half a spoon mustard
oil , curry leaves ,coriander leaves
Method
Peel the ginger cut it and grind them with chillies.
Pressuere cook the dal with a pinch of turmeric powder.
Add salt, rasam powder, tomatoes to a litre of water and allow it to boil .
Add chilli- ginger paste ,cooked dal ,lime juice, asafoetida
and bring to boil. Remove from fire.
Heat oil. Add mustard and pour over rasam. Add chopped coriander leaves.
(Tomato also may be added, if preferred).
For the Rasam Powder:
Ingredients:
250 gms Red chilies, 250 gms Coriander seeds, 2 tbsps. Toor dal, 50 gms Jeera, 25 gms Pepper, 1 small piece hing, 1 small bunch curry leaves (dried) and 1 tbsp turmeric powder.
Method:
Dry roast all the ingredients lightly (without oil). Grind to a fine powder and store in an airtight container.
In : Rasam