NELLAI PULIAANAM OR NELLAI RASAM

NELLAI PULIAANAM

INGREDIENTS

Peppercorns - 1 tbsp

Cumin seeds  - 1tbsp

Fennel seeds - 1 tbsp

Mustard Seeds - 1 tsp

Dry Chilly - 1

Shallots    - 6

Garlic cloves [ Small]  - 10

Green Chilly - 1

Coconut piece - 3 inches

Curry leaves - 3 stigs

Tamarind  - 1 lemon size

Oil - 1 tsp

Salt - to taste

Method

Soak tamirind and extract the juice and set aside..

Add to mixer jar the following ingredients...

Peppercorns, cumin and fennel seeds [ reserve 1/4 tsp for tempering ] grind to a coarse powder..

Add to it 5 shallot [ reserve 1 shallot for tempering], garlic cloves, green chilly, coconut piece and 2 stigs curry leaves...

Add the ground mix to tamarind extract...

Now Heat a pan.. Add oil to it..

When hot add the chopped shallot when it turn golden brown 

Add Mustard and cumin seeds when it pops add 1 stig of curry leaves ..

Now add the tamarind mix cook it low flame...

When bubbles are seen in middle put off the fire... Meaning should not allow it to boil...

VISIBLE BUBBLES

Stir and close it with lid..

Allow it to settle...

Tasty and Healthy Nellai Puliaanam is ready to taste...

PINEAPPLE RASAM

PINEAPPLE RASAM

PINEAPPLE RASAM

Pineapple                         - 1/2 

Tomato                             - 1

Toor dal water                 - 2 cups

Turmeric powder             - 1/4 tsp

Lemon juice                     - 2 tsp

Coriander leaves              - 2 tsp

Rasam Powder                 - 2 tsp

Salt                                   - to taste

Oil                                     - 1 tsp  

Mustard seeds                   - 1/2 tsp

Urad dal                            - 1/2 tsp

Curry leaves                      - 1 sprig

Jeera                                 - 1/2 tsp

Asafoetida                         - 1/4 tsp

Pineapple pieces               - 5 tsp


METHOD:

Pressure cook toor dal  strain the water and set aside..

Take 1/4 size of pineapple,chop the pineapple to fine pieces.use only the tender portion of pineapple and set aside.

Grind the remaining pineapple slices to fine paste or filter it and set aside.

Now heat oil in a frying pan when hot..

Add mustard seeds, Urad dal Jeera, asafoetida and curry leaves..then 

Add the chopped pineapple and saute well for few mins.

Add to the dal water,chopped tomatoes,turmeric powder,salt & pineapple juice and  mix it well.

Add the dal water mix and rasam powder to the seasoning and stir it well.

Let it cook for 5 mins.

Garnish with coriander leaves and remove from fire.

Yummy pineapple rasam is ready to taste.

BEETROOT RASAM

BEETROOT RASAM

Beetroot Rasam

INGREDIENTS:


Grated beetroot         - 1 cup

Tomato                      - 1 

Tamarind pulp          - 1/4 cup 

Turmeric powder      - 1/2 tsp

Garlic cloves             - 1 tsp

Rasam powder          - 1 tbsp

Asafoetida                - 1/4 tsp

Mustard seeds          - 1tsp

Coriander leaves      - 1tsp

Salt                           - to taste

Oil                            - 1 tsp

Method:

Grate the beetroot cook  with 1/2 cup of water. Once cooked,

Add the tomato, tamarind pulp, turmeric powder and salt to it. Keep it aside. 

Take a frying pan, add 1 tsp of oil and

Add the mustard seeds. When splutters 

Add the garlic  asafoetida powder and curry leaves. saute for few seconds. 

Add tamarind juice. bring to boil. 

Add  cooked beetroot mixture, rasam powder and enough water. 

check for consistency and bring to a boil. 

Switch of the flame and garnish with coriander leaves.

GARLIC AND TOMATO RASAM

GARLIC AND TOMATO RASAM

GARLIC AND TOMATO RASAM

INGREDIENTS:

Tomato                            - 1  

Asafoetida                       - 1/2 tsp 

Green chillies                  - 2

Thick tamarind juice      - 1/4 cup

Turmeric powder            - 1/4 tsp

Rasam powder                - 2 tbsp

Garlic cloves                   - 10

Water                              - 3 cups

Salt                                 - to taste

 Oil                                 - 1 tbsp

Mustard seeds                - 1 tsp

Cumin seeds                   - 1 tsp

Coriander leaves            - 3 tbsp

Method:

Take a pan ...

Add finely chopped tomato,  green chillies, tamarind extract, turmeric powder, rasam powder, water, salt, allow to boil for about  5 min in medium flame.

Crush garlic pods..

Add finely chopped cilantro along with the crushed garlic pods & set aside.

Now add the boiled rasam over the crushed garlic pods and chopped cilantro and close immediately with lid. set aside.


Take a frying pan. when hot 

Add oil or  ghee.

Add mustard seeds when splutters.

Add cumin seeds and asafoetida and curry leaves.

Add seasoning to the rasam immediately close with lid. set aside 

Let it rest for atleast 15 mins to blend well.

Serve along with Rice.

KOLLU RASAM OR HORSE GRAM RASAM

 KOLLU RASAM OR  HORSE GRAM RASAM 

Kollu Rasam

INGREDIENTS:

Horse gram                               - 1/2 cup

Water                                         - 2 cups

Garlic                                        - 3 cloves

Pepper                                       - 1 tsp

Tamarind Pulp                         - 4 tbsp

Tomatoes                                  - 2

Turmeric powder                      - 1/2 tsp

Black gram                               - 1/4 tsp

Red chilies                                - 2 

Mustard seeds                          - 1/2 tsp

Cumin seeds                             - 1/2 tsp

Asafoetida                                - 1/4 tsp

Oil                                            - 1 tsp

Salt                                           - to taste

Curry leaves                              - 1 tbsp

Coriander leaves                       - to garnish

METHOD:

Horse gram takes more time to cook than other lentils..

Soak horse gram over night ..Add 2 cups of water and pressure cook it for 4 whistles. 

Drain the  water keep aside...

Keep the cooked horse gram  separately so that we can use it for making Sundal... 

Crush the garlic, cumin seeds and black pepper nicely and keep aside..

Soak the tamarind with extract thick pulp.. 

Take a frying pan  add the oil for tempering and when hot..

Add the black gram, mustard seeds,cumin seeds, crushed red chilies when splutters add asafoetida and curry leaves.

To this add the crushed the garlic, cumin and pepper and saute well. 

Add the chopped tomatoes and saute well.Till they turn mushy...

Add the tamarind pulp, turmeric powder and  salt 

Add drained  water of cooked horse gram  to it ..

Garnish with coriander leaves. 

Other Version of Kollu rasam is the same method of doing tomato rasam with RASAM PODI , can use cooked kolllu water for ordinary water....

KOLLU SUNDAL

kollu sundal

For seasoning:

Mustard Seeds                             - 1 tsp

Urad dhal                                     - 1 tsp

Hing                                             - 1/2 tsp

Red chilly                                     - 1 

Oil                                                - 2 tsp

Grated coconut                            - 3 tbsp

Salt                                               - to taste

Curry leaves                                 - 1 tbsp

METHOD:

Take a frying pan and add oil. When hot..

Add mustard seeds, urad dhal, hing powder. when mustard seeds splutter,add red chilly. when splutters add curry leaves.

Add cooked horsegram [kollu] and mix well

Now add salt and mix well.

Add the grated coconut.

Reduce the heat and mix well..

Kollu Sundal is ready to taste...

SECOND METHOD FOR KOLLU SUNDAL:

You can all avoid grated coconut if you are health cautious ..

Instead you can add a chopped onion and a chopped tomato and garnish with Coriander leaves ..

This method will also be Yummy and I prefer the second instead of ordinary sundal. 

LEMON RASAM

LEMON RASAM

LEMON RASAM

INGREDIENTS:

Lemon                       - 1 

Toor dhal                  - 1/2 cup

Water                         - 2 cups

Turmeric Powder      - 1/2 tsp

Chilly Powder            - 1 tsp

Green Chilly              - 1

Shallots                     - 2

Garlic cloves             - 2

Mustard Seeds          - 1 tsp

Cumin Seeds             - 1/2 tsp

Curry Leaves             - 1 sprig

Dry Red Chilly          - 1

Asafoetida                 - 1/4 tsp

Coriander Leaves      - 1 tsp

Salt                            - to taste

Oil                  - 1 tsp

METHOD:

Pressure cook toor dhal mash and set aside.

Cut it remove the seeds and squeeze the juice including the pulp.

Add in the Salt, Turmeric Powder, Chilly Powder and mix with Water.

Add slit the Green Chilly

Take a frying pan add oil, when hot

Add the Mustard Seeds,  Cumin Seeds, dry red Chilly, Garlic, crushed shallots Asafoetida and Curry Leaves.

Add the  Lemon juice mixture and cooked toor dhal

When it boils check for sourness if very sour add a pinch of Sugar.

Garnish with Coriander Leaves.

KANDATHIPPILI RASAM

KANDATHIPPILI RASAM 


This Rasam is familiar in Nellai District .... this rasam has medicinal value... it is  good for cold and cough but as kandathippili is added it gives a Ayurvedic medicinal aroma which makes it totally different from other rasams... 

                                    Kandathippili Rasam 

INGREDIENTS:

Tomato                               - 1

Kandathippili                     - 5 sticks

Toor Dal                             - 1 tsp

Black Peppercorns             - 1 tsp

Dry chillies                         - 2

Coriander Seeds                 - 1 tsp

Cumin Seeds                      - 1 tsp

Asafoetida                          - 1/4 tsp

Garlic                                 - 1 clove

Mustard Seeds                   - 1/2 tsp

Curry Leaves                      - 2 tbsp

Oil or ghee                          - 1 tsp

Salt                                      - to taste


METHOD:

Take a saucepan heat 1 tsp of oil.

Add the kandathippili, peppercorns, toor dal, coriander seeds, cumin seeds, garlic,asafoetida and 1 tbsp of curry leaves and fry for 3 mins.

Cool it and grind together and keep aside.

Add the tamarind extract to a saucepan. add add chopped tomato and salt.when it is half cooked..

Add the ground powder.see that no lump is formed.

When it starts to boil and remove.

For tempering heat 1 tsp of oil  and add mustard when it splutters add 1 tbsp of curry leaves and add to the rasam.

Garnish it with coriander leaves ..Serve hot.

CHINESE BARLEY WITH CARROT AND TOMATO SOUP...

CHINESE BARLEY WITH  CARROT AND TOMATO SOUP...

Barley with Carrot and Tomato Soup

INGREDIENTS:

Masoor dal                           - 1/2 cup

Barley                                   - 1/2 cup

Tomato                                 - 1        
                  
Carrot                                   - 1/2

Onion chopped                     - 1

Coriander leaves                  - 2 tbsp

Spring Onions                      - 2 tbsp

Garlic                                   - 2 cloves

Oil                                        - 1 tsp

Milk                                     - 1/4 cup

Pepper Powder                    - 1 tsp

Salt                                      - to taste

Water                                  - 6 cups

METHOD:

Soak barley for 3 hours..

Cook the masoor dal and barley with 6 cups of water.

Heat oil in a saucepan, 

Add the chopped onions and chopped garlic and saute  till onion turns golden brown.

Add the carrots and cooked dal and barley cook well.

Add the chopped tomatoes, spring onions,Coriander leaves, pepper and salt.

Bring to a boil.switch off ...

Now add milk and serve hot..

CORN SOUP - SINGAPORE STYLE

CORN SOUP  - SINGAPORE  STYLE

Corn Soup

INGREDIENTS:

Corn                                                 - 1 cup

Carrots and peas                              - 1/4 cup

French beans, Capsicum                 - 1/4 cup

Onion                                               - 1

Fresh grated cabbage                      - 1/4 cup 

Spring onion                                    - 2 tbsp

Shredded Ginger                              - 1/2 tsp

Chilli sauce                                      - 2 tbsp

Pepper powder                                 - 1 tbsp

Sugar                                               - to taste

Salt                                                   - to taste

Hot Water                                        - 1  cup

Vegetable broth                               - 1/2 cup

Corn flour                                       - 1 tbsp

Oil                                                    - 1 tbsp

METHOD:

Heat a saucepan  and add 1 tbsp of oil.

Add the ginger shreds saute well, then

Add all the veggies and saute them for 2-3 minutes. 

Add the corn, salt, sugar  Mix it well. cook it covered for 2 mins.

Then add the vegetable broth, water, pepper powder, chilli sauce.

Cook  the veggies  for 10 mins.

Last mix the corn flour in water and add to soup and leave it for a minute..

The soup will be thick now ...

Garnish with chopped spring onions...

Your Corn soup is ready to taste....

Serve it hot.....

VEG SOUP WITH PASTA Singapore Style..

VEG SOUP WITH PASTA Singapore Style..


This  is healthy and tasty soup .... when pasta is added it will become children's favorite too.... of course we too will feel content this soup....

Veg Soup With Pasta

INGREDIENTS:

Onion                                        - 1

Carrots                                      - 2

Celery sticks                              - 3

Tomatoes                                   - 2

Green beans                              - 50 gms

Tomato puree                           - 1/2 tbsp

Leek                                          -  1

Frozen peas                              - 50 gms

Pasta                                         - 50 gms

Hot  water                                 - 1 lt

Pepper  Powder                        - to taste

Coriander leaves                       - 1/2 tsp

Vegetable oil                              - 1/2 tbsp

METHOD:


Chop all the vegetables and keep aside.

Take a frying pan heat  the oil .

Add the onions, carrots, leeks and celery, and saute for 2 mins. Lower the heat, cover and cook gently for five minutes.

Add the chopped tomatoes, green beans  frozen peas and tomato puree. 

Raise the heat. Add Hot water to it.

Bring to the boil and add the pasta and pepper.

Lower the heat and simmer for 15 minutes so that pasta will be well cooked, stir  frequently to make sure the pasta doesn't stick.

Once cooked remove from heat....

Garnish with coriander leaves...

Your Veg soup with pasta is ready to taste...

Serve it hot...