Panakam

Celebrating Rama Navami with this delicious Panakam!

Ingredients:
Grated Jaggery - 1/2 cup
Water - 2 cups
Dry ginger powder or fresh grated ginger - 1/2 tsp
Cardamom - 1/4 tsp
Honey - 1 tbsp

Method:
Mix all the ingredients. Stir well until jaggery dissolves in water completely.
Filter and serve chilled.

Tomato Rasam

Rasam is my all time favorite simple comfort food. I always and still love my mom's rasam recipe and till today never achieved in making like what she makes. The easiest recipe is never easy for me. :-) So I took the help of the MTR Rasama Powder for the rescue. It turned out very good and colorful. You can serve this with your choice of sides/fry.

Ingredients:

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3 ripe Tomatoes chopped

3-4 Garlic pods crushed

1 tbsp Tamarind pulp

1/4 tsp Chili powder (optional)

3-4 tsp MTR Rasam Powder

1/2 tsp Turmeric powder

1/4  cup Cilantro chopped

1 tsp Oil

1/4 tsp Mustard seeds

1/4 tsp Cumin seeds

1/8 tsp Asafoetida

1 Sprig Curry leaves

2-3 dry Red Chilies

Salt to taste

Water as needed

Method:

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1. In a deep sauce pan add oil and when it's hot add mustard seeds and when they start to sputter add ddry red chilies, curry leaves, asafoetida and finally the garlic.

2. When the garlic turns slight brown reduce the flame to low and add chili powder and turmeric powder.

3. After few seconds, add the tomatoes and cover and cook in medium flame until the tomatoes are cooked for about 5 mins.

4. Now add rasama masala, tamarind pulp and enough water about 3 cups keeping the flame in medium and keep the lid half open.

5. Just about when it is to boil, you can see some foam coming up.

6. Off the flame and add cilantro sitr it once and cover it and let it sit for about 2-3 mins.

7. Serve this with Steamed rice with any sides/fry.

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Beet Root Rasam

Tengai Obbuttu/Kayee Obbattu for Tamil New Year's Day - Flatbread With Sweet Coconut Filling

TENGAI OBBUTTU / KAYEE OBBATTU

Obbuttu / Obbattu is a delicacy prepared on all happy and auspicious occassions. A Ugadi feast or a Chittirai Pirappu (Tamil new year's day ) feast is never complete without the delicious obbuttu / obbattu. It can be relished as it is or with warm milk. Savouring it with payasam /payasa might be a overkill but it is heaven for people with hopeless sweet tooth!

INGREDIENTS FOR FILLING

Coconut gratings - 1 cup
Powdered jaggery - 1 cup
Semolina - 2 tbsps
Cardamom powder - 1 pinch

METHOD

1. Dissolve jaggery in half cup of warm water and strain.
2. Dry roast semolina and keep aside.
3. Grind coconut smoothly sprinkling little water.
4. Cook jaggery water and coconut paste till it becomes thick.
5. Switch off flame and mix in roasted semolina and cardamom powder.
6. Let the poornam / hoorana cool down.

INGREDIENTS FOR THE DOUGH

Maida /Plain flour - 1 cup
Chiroti rave ( very fine semolina ) - 1 cup
Turmeric powder - 1 pinch
Salt - 1 pinch
Cooking oil - 2 tbsps

METHOD

1. Mix maida, chiroti rave, turmeric powder and salt in a bowl.
2. Knead into a soft dough adding water little by little.
3. Add oil and knead again .
4. Cover with a lid and allow it to stand for about 2 hours.

TO MAKE THE OBBUTTU /OBBATTU

1. Take a lemon size ball of dough and flatten it.
2. Take a portion of the filling, make a ball and place it on the flattened dough ball.

                                    

3. Pull the edges to seal the filling inside the dough ball.
4.Grease a plastic sheet and place the dough ball with filling on it with its sealed surface down.
5. Cover it with another greased plastic sheet.
7. Roll the dough ball with filling using a rolling pin, into a thin chapati ( flatbread).

                                    

8. Heat a greased tava on low fire.
9.Peel the rolled chapati carefully and place it on the tava.
10. Cook the obbuttu/obbattu on both sides ( with or without ghee ) till reddish brown patches appear on the surfaces.


                                      

                                       


Relish the warm crisp obbuttus/obbattus with payasam/payasa !