This is again a South Indian recipe that is usually prepared at home. However, I have eaten it in New woodlands hotel in Chennai. It tasted divine. Just like rasa vadai, here soft idlis are soaked in hot rasam. It tastes great on any day and particularly during summer. It is a big bet for diet watchers too as it is light on the stomache and calories. Leftover idlis prepared for breakfast can be soaked in rasam and can be had as evening snack. Ingredients: Idli or mini idli - few Tomato rasam - 1 bowl Onion or boondi for garnishing (optional) Method: Take a soup bowl. Fill it with little rasam. Slowly glide hot idlis into it. Close it with a lid. Soak for 5 minutes. Open and add more rasam till the brim of the bowl. Serve it alone or garnished with onion or boondi. Note: Idli can be soaked in any rasam.
I had sown few coriander seeds in a pot that already had Tulasi plant (holy basil). Interestingly, all the seeds germinated and grew into small plants. It took nearly two weeks for them to become small plants.
This rasam/soup is made of tomatoes and split pigeon pea. It is made in many South Indian homes and also served in restuarnts, weddings and feasts.
Ingredients: Tomato - 1(cut into four pieces) Tamarind pulp - 1/2 cup Cooked split pigeon pea -1/4 cup Turmeric powder -1 tsp Rasam powder- 4 tsps Asafoetida -1/4 tsp Sugar - 2 tsps Mustard seeds - 1 tsp Chopped Coriander leaves -1 tsp Salt and oil -as required
Method: Mash and mix the split pigeon pea in one cup of water. Keep it aside. Dilute the tamarind pulp with two cups of water. Cook the tomatoes in it along with asafoetida powder, turmeric powder, salt and sugar. When the tomatoes become mushy add the split pigeon pea liquid, rasam powder and more water. Check the consistency. Simmer for few seconds. Season it with mustard seeds fried in some oil. Garnish with coriander leaves.
This dessert from gods own country is usually served in weddings and feasts. It is made of Kerala bananas and is liquid in consistency. It tastes great when served chilled. Ingredients: Ripe Kerala bananas – 2 Brown sugar – 3 cups Fresh coconut milk - 2cups Cardamom powder – 2tsps Fresh coconut cut into small pieces - 3tsps Chopped cashew nuts - 2tsps Clarified butter - 4tsps Method: Fry the cashew nuts and coconut pieces separately in the clarified butter. Keep it aside. Steam the bananas with the skin. Peel and grind it in a blender to a smooth paste. In a thick bottomed pan heat the brown sugar and banana pulp. Cook on a low flame stirring continuously. When it reaches jam like consistency, add the coconut milk. Switch off the flame. Stir the cardamom powder. Garnish with the fried cashew nuts and coconut pieces.
Bread is one item that can be put to multiple uses. It can used to make sandwich to bread uttappa to bread jamun. It also acts as a good binding agent in the making of patties or cutlet. Here is a simple recipe using bread that can be made for evening tea or as finger food for guest. Ingredients: White bread slices -5 Chopped onion -1/2 cup Chopped green chillies -2tsps Chopped coriander - 4tsps All-purpose flour/maida -2tsps Salt and oil – as required Method: Powder the bread slices in a blender. Combine it with the other ingredients except oil. Add few teaspoons of water and make stiff dough out of it. Divide it equally. Roll each portion into a smooth ball. Deep fry them in small batches in hot oil till it is crispy and brown in colour. Serve it alone or along with tomato sauce and green chutney.
This cake is mildly sweet and grainy in texture. It is so easy to make that even kids can be given a chance a try their hand. Further, the ingredients required to make this cake are easily available in every kitchen. It can be had with tea or served in birthday parties.
Ingredients: Roasted semolina- 1 cup Milk - 11/2 cup Sugar -1cup Curd -1/2 cup All-purpose flour/Maida -3/4 cup Butter 1/2 cup Candied papaya pieces -1/2 cup Baking powder -1/2 tsp Baking soda -1/2 tsp Salt -1/2tsp Pineapple essence -1 tsp Method: Combine the semolina and milk. Set it aside to soak for 10 minutes. Sieve the all-purpose flour, salt, baking powder and baking soda. Combine the sugar with butter and whisk for 5 minutes. Add the flour mixture and curd. Then, add the semolina mixture, half the candied papaya pieces and essence. Mix well. Pour it in a greased baking tin. Sprinkle the balance candied papaya pieces on top. Bake it in a pre-heated oven for 30 to 45 minutes at 200 degrees Celsius. Switch off the oven once the cake is cooked. Remove it from the oven after few minutes. Cool it before inverting the tin. Cut into pieces. Note: 1. All the ingredients should be at room temperature before baking. 2. Choose a smoother version of semolina. 3. Add more milk or flour to bring the dough to the right consistency.
I made this fruit and nut cake for this new year as it is very easy to make. It is rich in fruits and nuts and can be made for any occasions It tastes great even without any glazing.
Ingredients: All-purpose flour/ maida -1 cup (100 ml) Coco powder -1/2 cup Powdered sugar -1 cup Fruit n cuts -1/2 cup Baking powder - 1 tsp Eating soda -1 tsp Salt -1 tsp Butter -1/ 2 cup Curd -1/2 cup Milk 1/2 cup Mixed fruit essence -1 tsp Bring all the ingredients to room temperature. Method: Fruits n nuts can be anything like cashew nut, candied papaya pieces, cherries, raisins, black currants and walnut. Wash fruits like raisins and candied papayas in water. Dry and keep it aside. Chop the nuts, raisins and cherries. Combine the fruits and nuts and measure. Dust 1tsp of flour on them. This is done so that they don't sink to the bottom while baking.
Grease a baking pan. Line it with butter/parchment paper. Grease that also. Set it aside. Pre-heat the oven at 180 degrees Celsius. Combine the flour, coco powder, baking powder, eating soda and salt. Sieve twice. This is done to evenly distribute the baking powder and soda. Mix the sugar and butter to form a smooth cream. Add milk and curd. Mix it well. Next, add the flour mixture little by little to the butter mixture. The consistency should be thick and sticky. If it is very thick then add more milk. Stir in the essence and finally the chopped fruits and nuts. Pour it in the prepared baking pan. Bake it in a pre-heated oven at 200 degrees Celsius for 20 minutes. Check the middle of the cake by inserting a fork. If it is wet and sticky, bake for another 5 minutes. Keep checking till the fork comes out clean. Switch of the oven. Rest the cake in the oven for another 5 minutes and then remove it. Cool it completely before turning it upside down. Cut it and enjoy. Note: Vanilla essence can also be added instead of mixed fruit essence. Any fresh juice can also be added instead of milk.
