Tomato Rasam / Spicy Tomato Indian Soup

Till my marriage, all I know about rasam is ONLY Rasam. No prefix, suffix to it. But I was introduced many  prefixes and suffixes afterwards by my MIL and now I have >10 rasam recipes in hand. I'll post them one bye one.



Tomato Rasam is one which is quite often prepared at homes in India next to tamarind rasam
where tomato will be leading in quantity than tamarind. Here, the method
differs slightly in the way we extract juice from tomato whereas it is
very straight forward in the case of tamarind rasam.



Basic Information:

Preparation Time: 15 minutes

Cooking Time: <10 minutes

Serves - 3 - 4

Ingredients:



Tomato - 3 nos, big size

Tamarind - a big pinch

Coriander leaves - 3 strings

Turmeric powder - a pinch

Salt - to taste



For Rasam Masala:



Green chilli -2 nos

Garlic - 1 no,

Black peppercorns - 1 teaspoon

Cumin seeds - 1 teaspoon

Coriander leaves - 1 string



For Seasoning:



Fenugreek seeds - 1/4 teaspoon

Curry leaves - 1 string

Asafoetida - a pinch

Oil - 1 teaspoon



Method:



1) Take all tomatoes in a bowl and pour 2 cups of water and heat this for 10 minutes on medium heat.

2) After 10 minutes, turn off the flame and add tamarind. Keep aside for few minutes.

3) Meanwhile, Coarsely grind all the ingredients given for rasam masala.  You can do this using a mortar and pestle or straightly using mixer.

4) Now, Peel off the skin from tomato and squeeze it using your hand till you don't find any pulps of tomato.

5) Mix the ground ingredients with rasam and add salt. See to the taste and adjust the salt and tanginess by adding salt or water.

6) As soon as you add salt, heat it in stove.

7) When rasam is about to boil, (in this stage foam forms on rasam surface),turn off from stove and garnish with coriander.

8) Do seasoning separately and add to the rasam.

Note:

1) Do no add too much oil, it spoils  the taste of the rasam.

2) Do not boil it and remove from heat before boiling to get correct taste of rasam.

3) You also do seasoning first and adding the rasam to it next.

4) Increase/ Decrease the pepper and cumins seeds according to your taste.

Punjabi Chole Masala

I love chole masala especially to eat with poori and chapati. It's one of my favorite foods. Shoj also loves it. I make poori once in a while and always make this chole masala. When don't have time I bring chole in can and it's very quick and easy and very tasty too!

Ingredients:

----------------

1 cup Chole/Chana soaked in water for about 8 hrs or overnite or you can used a canned one.

1 large Onion cut into cubes

3 Tomatoes cut into cubes

Whole Garam Masala (1 bay leaf, 3 Green Cardamom, 1 stick Cinnamon, 5 Cloves)

1/4 tsp Cumin seeds

1/4 tsp Fennel Seeds

1 tsp Ginger-Garlic paste

1 tsp Tomato Paste (optional)

2-3 Green Chilies Slit

1/4 tsp Ginger Juliane

1 tsp Garam Masala powder

2 tbsp Punjabi Chole Masala

1/4 cup Cilantro chopped

Salt as needed

Can add extra spice powders if you need. ( I add some paprika powder to give a nice color)

1 tsp Oil

Method:

------------

1. In a pressure cooker add oil and when it's hot enough add the whole garam masala, cumin seeds and fennel seeds and saute it for a min or until you get the aroma of the garam masala.

2. Add the ginger-garlic paste and saute it until it turns golden brown.

3. Meanwhile in a mixer grind the onions and add it to the ginger garlic paste.

4. Cook the onions until golden brown for about 5 mins in medium flame.

5. Now add the tomatoes, tomato paste, paprika powder (optional) and salt and cook the tomatoes until the oil is seen outside.

6. Now add the chole masala and cook for a min on low flame, add the soaked channa without any water and mix well, now add enough water, cover the pressure cooker and cook for 3-4 whistles.

7. Off the flame and allow the pressure to release from the cooker, remove the lid,.

8. Put it back on the stove and add garam masal , green chilies and ginger, cook it for more about 2-3 mins.

9. Off the flame and garnish with cilantro and serve it hot with poori or chapati or rotis.

Sending this recipe to Radhika for the Event "Lets Cook - Subzis for Rotis" 

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What To Cook For Varamahalakshmi Pooja - Vella Pidi Kozhukattai - Steamed Sweet Balls

VELLA PIDI KOZHUKATTAI

Kozhukattais, obbattus and sojji appam top the list of sweets prepared during almost all the South Indian festivals .

Savoury pidi kozhukattais using lentils are usually prepared for Sri Varamahalakshmi  pooja. Here is an easy recipe for preparing sweet pidi kozhukattais for a change.

INGREDIENTS

Broken wheat - 1 cup

Crushed jaggery - 1 1/2 cups

Fresh coconut gratings - 2 tbsps
Ghee - 2 tsps

Cashew nuts - a few

Cardamom powder - 1 pinch.

METHOD

1. Heat one teaspoon of ghee in a heavy bottomed pan.
2. Add cashew nuts and fry till they become golden in colour.
3. Remove the cashew nuts and set aside.
4. In the same pan roast the broken wheat till they pop and become white in colour giving out a pleasant aroma.
5. Dissolve jaggery in 3 cups of warm water and filter.
6. Bring the jaggery water to a boil adding fresh grated coconut.

7. Add the roasted broken wheat , cover with a lid and cook on medium flame stirring now and then.

                                                     

8. When the broken wheat is half cooked and comes together in a lump, add the remaining ghee and cardamom powder, mix well and switch off flame.

9. Keep it covered and let it cool down for fifteen minutes.

10. Knead the sweet mixture and  add the roasted cashew nuts.

11.Take  lemon sized balls and shape them into kozhukattais.

                                                   

12. Steam the pidi kozhukattais in a pressure cooker for fifteen minutes with out the weight.

                                                     

Offer the delicious Vella Pidi Kozhukattais to Sri Varamahalakshmi.

Share all the prasadams with the near and dear ones on this happy occasion of VARAMAHALAKSHMI POOJA.