Sankaranthi Specila Araichu vitta rasam!

Some special rasam, which is called araichu vitta rasam

Ingredients for 4 persons

Tamarind one small lemon size.  Soak in water and extract juice

Salt to taste

Turmeric powder 1/4 teaspoon

Hing one small bit

tomato (optional)

Boiled and smashed Thur dhal one small cup

For frying and grinding

Red chillies 3

Dhania one table spoon

chana dhal two tea spoon

Black Pepper one teaspoon

Methi seeds 1/4 teaspoon

Coconut grated  two to three teaspoon

Jeera(cumin seeds) 1/2 teaspoon(do not fry it)

Cooking oil for frying and tempering>  Ghee is OK for tempering.  But if you do not like that taste then temper in cooking oil.

For tempering

Oil or Ghee Two teaspoons

Red chilly one number

Curry leaves

Coriander leave finely chopped

Extract juice from the tamarind.  It should be two to three cups. Add turmeric powder, salt and hing and let it boil for 5 minutes.  In another side of the stove fry the ingredients in a kadai. Don't fry jeera. Let the fried things to cool for some time and grind it in a mixie jar coarsely.  Add the grinded paste in the rasam and add 1/2 cup of water. Let it boil for 2 minutes and mix the required quantity of water in the boiled and smashed thur dhal and add it to the rasam. When it comes to ferment stop the fire. Temper Mustard seeds, red chilly and curry leaves in ghee or cooking oil.  Garnish with coriander leaves. Serve hot with hot rice.

Tomato Dosai!

Astonished?? or feared? No. No. No fear please.  It will be very tasty.  Here are ingredients for four persons.

Raw rice  2cups

Thur dhal  1/2 cup

Urad dhal 1/2 cup

grated coconut  2 tablespoons

Tomato  Big size  2 to 3 according to your taste.  If it is medium size then take 4 tomatoes.

Green chilles 4 to 5 numbers (this is also according to your taste.  You can increase or decrease the number of chillies)

Ginger one inch

Black Pepper one teaspoon

Jeera or cumin seeds one teaspoon.

Coriander leaves and curry leaves finely chopped one tablespoon

Any cooking oil to prepare the dosa

Before grinding soak the tomotoes in hot water and remove the skin.

Soak the pepper and jeera in water before grinding for dosa.  Wash and soak the rice, dhals together for atleast 3 hours.  Then grind them by adding  green chillies, ginger, grated coconut and the soaked pepper and jeera.  Grind for five minutes and add the tomotoes.  Grind for another five minutes. You can grind it into a fine consistency.  Do not add water. There will be enough water  by adding tomotoes.  If you want add some finely chopped onions also before removing from the jar. Now add the finely chopped coriander leaves and curry leaves.

Put the tawa in a gas stove.  Add required water in the batter to make dosa. Now prepare delicious dosas with the batter and serve hot with sambar,  coconut chutney  or coriander chutney.

Pepper Rasam!

 This is cold season. Each and everybody will be affected by cold, fever, body ache and all that.  So this pepper rasam will do some good for your health.

Ingredients for 4 persons:

Tamarind one small lemon size.  Soak in water and extract tamarind Juice.

one small tomato

Hing

Red chillies two numbers

salt to taste

Turmeric powder one pinch

For Tempering

One teaspoon  Black Pepper

One teaspoon Cumin seeds(jeerakam)

Mustard seeds 1/2 teaspoon

Curry leaves

Oil or pure ghee for tempering two teaspoons

Extract juice from the tamarind and pour it in a vessel.  Add salt, turmeric powder, hing and only one red chilly.  Let it boil for 10 minutes.  In the meantime powder the pepper seeds and cumin seeds in a mixie jar. Now add some water to your requirements, and put a kadai in another stove and pour the two teaspoon ghee into it. Add mustard seeds, remaining red chilly and curry leaves.  Now add the pepper+jeera powder in the rasam and temper with the mustard, chilly, curry leaves.  The rasam will be very tasty.  If you add some Rose petals in it it will be called panneer rasam.