Traditional Cooking! Fried Cumin & Pepper rasam!

This is another type of pepper rasam, but we are going to fry the ingredients for rasam. No boiled thur dhal is required. For Four members you can require the following ingredients.

Tamarind lemon size, soaked and squeeze the syrup. 2 cups.

Salt as required,

Turmeric powder 1/2 teaspoon, Hing powder 1/2 teaspoon or hing solid half inch piece, tomato one medium size.

For frying gingeley oil 2 teaspoons, Red chillies 2, Black pepper 2 teaspoons, thur dhal 2 to 3 teaspoons. hing if needed. Fry them till golden brown, let it cool and grind into a fine paste with cumin seeds. No need to fry the cumin seeds. If required add curry leaves also during frying.

For tempering Ghee 2 teaspoons, mustard seeds one teaspoon, curry leaves, one red chillie.

Boil the tomato syrup adding salt, turmeric powder, tomatoes and hing. Boil it till the raw smell goes off. Add the grinded rasam masala with water added. Add more water according the rasam consistency.  Let it boil for 2 minutes. Heat a pan and add the ghee. Add mustard seeds, curry leaves and red chillie. Add some hing powder if needed. Pour the tempering to the rasam. Serve hot.

Traditional Cooking ! Pepper Rasam

Hi Friends, Now we are going to see the recipe of the pepper rasam. It is very easy to prepare. You can enjoy the taste of the hot pepper rasam in this cold weather.

The ingredients for 4 people
Tamarind lemon size. soaked in water and squeez the juice of it. Nearly 2 glass

salt as required, turmeric powder 1/4 teaspoon,
Hing powder 1/2 teaspoon, tomato medium size one finely chopped.

Pepper seeds 2 teaspoons and Cumin Seeds 2 teaspoons. grind it in a mixie jar and put it aside.

For tempering: Ghee 2 teaspoons, Mustard seeds, Curry leaves and one red chillie.

Some people are adding garlic to this rasam. But we are going to prepare it without garlic only.

Normally I used to make rasam in Tin vessel only. But some are not accustomed to it. Take a vessel/heavy bottom and pour the tamarind juice, add salt as required, turmeric powder and hing powder. Let it boil till the raw taste of tamarind goes away. Add the finely chopped tomatoes also. Boil it till the tomatoes become soften. Add the required water to the rasam. Heat a pan and add the 2 teaspoon ghee. After the ghee boiled add mustard seeds, hing powder if required, curry leaves and red chillie. Now add the powdered pepper and cumin  masala to the boiling rasam in the stove and pour the tempering items into the rasam. Switch off the stove and serve the rasam piping hot. Will add photos afterwards.

Hi Friends, After a looooooooong time! :)

Hi All,

Due to my illhealth cannot continue writing this blog posts. My laziness also a prime cause for this. Now I am going to give you a very simple recipe. A simple breakfast for you. Simple and easy making. Bread Uppuma.

Many of us used to eat bread toast, bread sandwich and many other recipes by using bread. Here is one such recipe. Bread Uppuma. For this you have to toast the bread slices first.  Toasting prevents the chunk of bread from turning into mushy. And for this you have to choose brown bread also even though we can prepare it from white bread or from pav bread.

For four persons you can need the followiing ingredients.

Bread slices  6 to 8 (brown bread is preferred)

onion big finely chopped
2 tomatoes finely chopped
salt as needed

For tempering
green chillies 2 to 4 according to your taste
cashewnuts  10 to 12 numbers or peanuts one table spoon according to your taste
cooking oil 2 tablespoons
Mustard seeds, urad dhal, chana dhal, Hing powder, curry leaves, ginger grated or finely chopped
Turmeric powder 1/2 teaspoon
chilli powder 1/2 teaspoon or according to your taste
sugar one teaspoon
water one cup
coriander leaves finely chopped

Toast the bread in a toaster and cut them into small pieces. I took 4 slices only.

bread pieces waiting for the kadai

Onion, green chillies, ginger, curry leaves and tomato. I took only one tomato.

Here I put the ingredients for tempering in the kadai. Mustard seeds, urad dhal, chana dhal, peanuts, curry leaves

onion and sugar added. Saute them till the onion turned golden brown and added tomatoes also. After adding tomatoes I have added turmeric powder, chillie powder and hing powder. Saute them till the tomotoes turn soft.  Let the raw smell of the chillie powder goes off and add the one cup water now. Let it boil for 2 minutes. Add salt as required.

cook the mixture till it becomes thick.

Now add the bread crumbs and finely chopped coriander leaves. Mix it well with the mixture.

The bread crumbs should not be broken. Now your bread uppuma is ready to eat. Add one lemon juice if needed and serve hot. 

How to make sambar with sambar powder

Hi All! welcome! Now we are going to see the sambar preparation with sambar powder. No. No. No powder prepared in large scale. Just for one or two days. Instant powder. This is only traditional method. In olden days there was no flour mill. So people used to make all powders by hand grinding only. Now-a-days the hand grinding machines are out of date.

    

This is for dry grinding in those days.


 

This two are used for wet and dry grindings.




This first one used to grind soaked grains.  The second one used to clean and powder the grains. Now a days we are using mixie and its jars only. So we are going to prepare sambar powder in a mixie jar.

Ingredients for preparing sambar powder. For 4 persons



Fried the ingredients

2 or 3 Red chillies,
Dhania 2 tables spoons
chana dhal 2 teaspoons
Methi fenugreek seeds half teaspoon
Hing one small piece or you can use Hing powder directly.
Cooking oil for frying the ingredients.



powdered ingredients

First put the asafoetida and remove it. Place it aside. Then put red chillies and roast it. Do not burn it. It will spoil the taste of sambar. Then add dhania and fry till it comes golden brown,Then add chana dhal, and methi seeds. Turn off the stove and let the ingredients to cool. After 10 minutes make it a nice powder. Keep it aside.



Tamarind soaked in water. I took a lemon size tamarind. Drum stick for sambar

Now for sambar:  Tamarind Juice  not much thick or strong. 2 cups



This is the correct consistency of the tamarind juice extracted.

vegetables for sambar. You can put drumstick, egg plant, pearl onion, radish, white gourd, yellow gourd,  etc. Some may put cauliflower and potato also. It is upto your taste. Here I took drumstick which was available with me.

Any vegetable of your choice for sambar, mixed also will go.

salt to taste, turmeric powder one teaspoon. You can add it  while boiling Arhar dhal.



cooked arhar dhal

Arhar dhal cooked softly one cup. you can add turmeric powder and hing while cooking arhar dhal.


Arhar dhal or Thur dhal for sambar one cup I took

For tempering cooking oil,
Mustard seeds, fenugreek seeds, one red chilly, one green chilly, curry leaves, finely chopped coriander leaves.




frying the vegetable. you can fry pearl onion also.



vegetable cooking in the stove


Now take a kadai or heavy bottom pan. Add one teaspoon oil and fry the drum stick. Then add some water and let it cook for 5 minutes. After that add the tamarind juice, reuired salt and boil till the smell of tamarind gone. Now add the already cooked dhal with the sambar powder prepared. Boil it for another 5 minures. Watch the consistency. It should not very thin or very thick.  Now put another kaday in the stove and add cooking oil. Add mustard seeds, and fenugreek seeds, Let it crack and add red chilly and green chilly simultaneously and add curry leaves. Pour them in the sambar and garnish with coriander leaves.

sambar boiling                                                        boiled and completely cooked and tempered sambar





Now your sambar is ready to eat with hot rice or idli or dosa or adai! Enjoy!

Hi All!

Hi All,

Be ready for new posts. I am going to give you all about traditional cooking. Will come and meet you all very soon.