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Category Archives: RASAMS AND SOUPS

MAYYAS STYLE RASAM

     A wonderful rasam prepared in Mayyas Resturant style….. 
         This recipe is shared by Mr.Sadananda Mayya (owner of Mayyas resturant and mayya products) …
  This is so simple that everyone of us can prepare and enjoy Mayyas resturant style rasam at our homes…

INGREDIENTS

•1 cup boiled tuvardal/piegonpeas dal
•2 drops oil
•1/2 tsp Turmeric
•2 tomatoes chopped
•2 green chillies slit
•1 tsp tamarind paste
•1/2 tsp jaggery
• salt according to taste
•2 tblsp coriander leaves chopped

FOR MAKING RASAM POWDER
•2 tsp coriander seeds
•1 tsp cumin seeds/jeera
•1/2 tsp methi/fenugreek seeds
•5 byadgi red chillies
•1 spring curry leaves
•1 tsp oil
     Fry all the above ingredients in oil till it changes colour to slight brown  and grind this to a fine powder…

FOR SEASONING
•2 tsp ghee
•1 tsp mustard
•1 tsp asafoetida /hing powder
•curry leaves
•2 red chillies

METHOD

▪pressure cook dal with turmeric and oil for 4 whistles,when dal cools mash well
▪In a container add mashed dal , 2 cups of water ,salt and  bring this  to boil
▪Add chopped tomatoes and slit green chillies
cook till tomatoes are cooked
▪Now add tamarind paste and jaggery
▪Add in rasam powder mix well
▪And water if its too thick
▪Add salt  if necessary boil well
▪Now prepare the seasoning  and chopped coriander leaves
▪Immediately close lid and keep aside for 5 minutes
▪Enjoy with steaming hot rice drizzled with ghee and papad

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Mayyas Rasam

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Posted by on December 30, 2015 in RASAMS AND SOUPS, VEGETERIAN CURRIES

 

SAMBAR WITH FRESHLY GROUND SAMBER POWDER

  This recipe is simple and easy sambar recipe using fresh ground sambar powder, a aromatic samber powder which is prepared in a jiff, always use freshly ground sambar powder while preparing sambar and see the difference…
  Here I am using only potatoes, onions, tomatoes and Toor dal with freshly ground sambar powder
  If you desire you can add any vegetables of your choice like drumsticks, brinjal…
   This sambar tastes good with idlis, dosas and even with rice…

INGREDIENTS

•1/2 cup toor dal (heaped)
•2 potato(medium sized)
•2 onions chopped
•2 green chillies slit
•1 tomato chopped
•Tamrind a small marble size
•1/4 tsp turmeric
•1tsp jaggery powdered
•1tsp asafoetida/hing
•1springs curry leaves
•2 tblsp coriander leaves chopped
•1tsp Ghee
•Salt

For making sambar powder
(Roast this all together dry till golden)

•1 tblsp full of channa dal
•1 tblsp coriander seeds
•5/6 Red chillies
•1/2 tsp fenugreek seeds
•1/2 tsp cumin seeds

For Tempering

•1tsp Mustard
•1tsp Jeera
•1spring curry leaves
•2 tsp oil

METHOD

▪Pressure cook toor dal for 3-4 whistles, with 2 cups water, 2 pinches of turmeric,chopped potatoes,2 pinches of asafoetida and few drops of oil.
▪Seperate potatoes from dal
Mash the dal smoothly,set aside.
▪Mean while, roast the ingredients mentioned under sambar powder. You can roast everything together, fry till golden colour(see that nothing burns while roasting otherwise your sambar taste will change) Cool down and powder into a slightly coarse powder.
▪In a kadai, heat oil and temper with the items given under tempering, add 1/2tsp asafoetida and give a quick stir.
▪Add onions and fry till transparent.
▪Add tomatoes, green chillies and fry for 2 minutes.
▪Extract tamrind juice from the tamrind(soak in warm water for 10 –20 mins for easy extract). Dilute it and make it 3 cups of it and add start heating in a vessel.
▪Add the fried onion, tomato to it.
▪Now add few torn curry leaves, few coriander leaves, salt, turmeric,remaining hing and bring to boil.
▪Now add the potatoes.
▪Boil for 2 minutes and add the sambar powder (mix well so that no lumps are formed)
▪Now add dal, boil well (if samber is thick you can add 1 cup of water to get desired consistency).
▪So once it starts boiling, add the powdered jaggery and mix well.
▪garnish with coriander leaves and ghee.
▪Switch off the flame and enjoy…


For Idli recipe click here

https://cookwithashu.wordpress.com/2015/06/26/idli-2/?preview=true

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Posted by on October 5, 2015 in BREAKFAST RECIPES, RASAMS AND SOUPS

 

SHALLOT SAMBAR FOR IDLIS

  A healthy southindian breakfast…..this is such easy to prepare that if u prepare it once in the morning you can even have this for lunch, evening or night anytime of the day….
  When I prepare idli sambar for my family, my son likes to have this through out the day…
  This is a unbeatable combo, even some like to have coconut chutney along with this…but I like to have idli soaked in sambar….
  Here I have used shallots (sambar onions), drumsticks and potato with tuvar dal….
  Here is the recipe of sambar….

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INGREDIENTS

•1cup tuvardal/lentils
•8 -10 shallots (sambar onions) or you can use1medium onion
•2 drumsticks
•1potato
•1 tomato chopped
•1slit greenchilly
• small tamrind seed size jaggery
•1tsp tamrind paste
•2tblsp sambar powder
•A pinch turmeric
•Salt

For Tempering
•1 tsp oil
•1 tsp ghee
•1tsp mustard
•2 red chillies broken
•A spring curryleaves
•1/2tsp Hing

METHOD

▪ peel shallots don’t chop it use whole..
▪cut sides of drumsticks then peel it then cut it 3″ long pieces  wash it and keep aside
Cut potatoes into cubes and put in water so that it won’t trun brown
▪in a bowl add sambar powder and tamrind paste mix and keep
▪ boil or pressure cook dal with a tsp oil and a pinch turmeric till soft and mashy (I like it mashed)
▪in another pan boil drumsticks and potatoes together till half cooked then add tomatoes ,onions boil till done add sambar paste,water jaggery give a quick boil add salt mix well
▪Now give a good tempering using ingredients mentioned under tempering…
▪Lastly garnish with fresh coriander leaves chopped..

NOTE
FOR IDLI RECIPE CLICK HERE
IDLI – http://wp.me/p5M7RU-6T
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Note
* sambar can be prepared using different combos suchas brinjal and drumsticks, all vegetables together, radish,ladyfinger…
*any sambar powder can be added..
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TEMPLE RASAM

Temple rasam or devastana saaru means a rasam which is prepared in temples for prasadam (rice),….
I found this recipe from other blog ‘Authentic food delights’ ….When I tried this recipe of her it was just as perfect as I had tasted the rasam in temples….
Rasam means there must be use of pulses but in this there is no use of any pulses but also its taste is just perfect…
Usually we use rasam powder to prepare any rasam or saar but in this recipe every ingredients is fried and then ground to paste….This is the reason for Aromatic rasam..
I usually prepare this rasam on festive day because I think its just perfect to prepare ..
Do this recipe and enjoy with your family..

INGREDIENTS

•3 medium Sized Tomatoes (chopped)
•11/2 tblsp coconut grated
•11/2 tsp coriander seeds
•1 tsp urad dal
•1/2 tsp pepper corns
•8-10 methi seeds
•Generous pinch of Asafoetida (hing)
•1/4 tsp turmeric powder
•4 red chillies (I have used •2byadagi and 2guntur)
1• small seed size tamarind
•1tblsp jaggery ( according to taste)
•1Springs curry leaves
•1tsp oil
•4 cups water
•Salt

FOR SEASONING /TADKA

•1/2 tsp mustard seeds
•2 tblsp coriander leaves
•1red chilly broken
•1 spring curryleaves
•1tblsp oil
•1tsp ghee

FOR GARNISHING
•Coriander leaves chopped

METHOD

▪Heat a pan add oil,add coriander seeds, methi, uraddal, pepper, hing, red chillies fry well on medium flame till chillies are crisp and you getnice aroma….
▪Now to this add coconut, turmeric, curryleaves fry 2more minutes
▪Add 2 tomatoes chopped fry till they are mushy
▪Cool this aand grind this to paste with tamrind and jaggery to a smooth paste…
▪Boil water along with remaining tomatoes, when it starts boiling add ground mixture boil well
▪Add salt and give tadka…
▪For tadaka add ghee and oil heat it add mustard seeds let it pop then add coriander leaves, red chillies and curry leaves…
▪Garnish with lots of coriander leaves.

NOTE
*you can make this thick or watery both tastes awesome…
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Posted by on February 28, 2015 in RASAMS AND SOUPS