With the full month Blogging Marathon going quite strong in Spice your Life, I hardly get time to cook something else. Saturdays lunches are surely planned properly to make sure I make atleast 3 -4 dishes. The tough part is always putting everything together as the thali that I am so obsessed with. Anyways I somehow manage and end up making a thali with all the dishes that are made.
Though I make sure I cook from the same cuisine, at times it doesn't work out that way. Fortunately when I was planning to make some authentic dishes from Athamma, I made something else for that theme and I ended up with a complete meal here. I was after Athamma to remember all the dishes her mom used to make. Finally she told that I could make while she says. Apparently the dal was so simple that even Hubby dear was making it. I couldn't believe, but they both say so, I got to take their word for it.
Tomato Rasam
Tomato Rasam
Ingredients Needed:
Rasam Masala Powder
Dry Red Chilies - 5 -6
Garlic - 5 -6 cloves
Cinnamon - 2"
Clove - 1
Whole pepper corns - 1/2 tsp
Coriander Seeds - 1 tbsp
Cumin Seeds - 1 tsp
Copra - 2 tbsp
For the Rasam
Ripe Tomatoes - 2 medium
Coriander Leaves handful
Curry leaves handful
Salt to taste
For tempering
Red chilis - 2 long
Curry leaves few
Garlic - 4 -5 cloves
Oil - 2 tsp
Jeera - 1 tsp
How to make the tomato rasam
Lightly warm the ingredients for the rasam masala powder except the garlic. When cooled, grind into a smooth powder and keep it aside.
Mash tomatoes very fine in a bowl, add water as required.
Add the ground rasam masala powder along with coriander leaves, curry leaves.
Add it to a pan and bring to boil.
In another pan add oil, temper with red chili, garlic and curry leaves. Pour rasam into this and bring to a boil again.
Plain Dal ~ Sapidi Pappu
Plain Dal or Sapidi Pappu
Ingredients Needed
To be pressure Cooked
Toor dal - 1 cup
Garlic - 2 cloves
Red chili powder - 1 tsp
Roasted Coriander powder 1 tsp
Cumin powder - 1/2 tsp
Turmeric powder
Tomatoes - 2 medium
Coriander leaves handful
For tempering
Oil - 2 tsp
Dry Red chiies - 4
Cumin seeds - 1/2 tsp
Curry leaves
Onion - 1/4 of a small
How to make the Plain Dal
Wash and take the toor dal in a pressure cooker along with garlic, red chili powder, coriander powder, turmeric powder, tomatoes, coriander leaves, cumin powder. Add enough water to cover the dal. Pressure cook till the dal is well cooked. It normally takes me 4 whistles.
Once the pressure falls down, remove excess water to a bowl, churn the dal with lentil churner. Add the excess water and bring to boil. The dal has to be thick dal, so cook till excess water evaporates.
In another pan, heat oil and temper with all the ingredients. Once the onions sautes well, add the cooked dal and bring to boil. Adjust salt .
Serve with Steaming rice and Bendakaya Vepudu
Though I make sure I cook from the same cuisine, at times it doesn't work out that way. Fortunately when I was planning to make some authentic dishes from Athamma, I made something else for that theme and I ended up with a complete meal here. I was after Athamma to remember all the dishes her mom used to make. Finally she told that I could make while she says. Apparently the dal was so simple that even Hubby dear was making it. I couldn't believe, but they both say so, I got to take their word for it.
As with Athamma's instructions, I got the ingredients all ready. I know the sequence won't go wrong, yet when I was working on the pictures, she comes and checks on the pictures and exclaims that couple of sequence is wrong. She said she doesn't add onion to the dal, while onions are added to the rasam! Well, I told her that the camera clicking goes in sequence and I showed her the proof that every time I washed my hand to click a picture I was making sure I had them in order. Moreover I had made the Rasam first than the dal!
I am going with how the pictures say, however Athamma says the Dal just has garlic, jeera red chillies for tempering and no onions. Since I had with onions, the dal surely tastes great!
I am going with how the pictures say, however Athamma says the Dal just has garlic, jeera red chillies for tempering and no onions. Since I had with onions, the dal surely tastes great!
Both the dishes are from Athamma's mom. She said these are often featured and since very simple to make, can be quickly learnt by all.
Tomato Rasam
 |
| Rasam Powder for Tomato Rasam |
Ingredients Needed:
Rasam Masala Powder
Dry Red Chilies - 5 -6
Garlic - 5 -6 cloves
Cinnamon - 2"
Clove - 1
Whole pepper corns - 1/2 tsp
Coriander Seeds - 1 tbsp
Cumin Seeds - 1 tsp
Copra - 2 tbsp
For the Rasam
Ripe Tomatoes - 2 medium
Coriander Leaves handful
Curry leaves handful
Salt to taste
For tempering
Red chilis - 2 long
Curry leaves few
Garlic - 4 -5 cloves
Oil - 2 tsp
Jeera - 1 tsp
How to make the tomato rasam
Lightly warm the ingredients for the rasam masala powder except the garlic. When cooled, grind into a smooth powder and keep it aside.
Mash tomatoes very fine in a bowl, add water as required.
Add the ground rasam masala powder along with coriander leaves, curry leaves.
Add it to a pan and bring to boil.
In another pan add oil, temper with red chili, garlic and curry leaves. Pour rasam into this and bring to a boil again.
Plain Dal ~ Sapidi Pappu
Ingredients Needed
To be pressure Cooked
Toor dal - 1 cup
Garlic - 2 cloves
Red chili powder - 1 tsp
Roasted Coriander powder 1 tsp
Cumin powder - 1/2 tsp
Turmeric powder
Tomatoes - 2 medium
Coriander leaves handful
For tempering
Oil - 2 tsp
Dry Red chiies - 4
Cumin seeds - 1/2 tsp
Curry leaves
Onion - 1/4 of a small
How to make the Plain Dal
Wash and take the toor dal in a pressure cooker along with garlic, red chili powder, coriander powder, turmeric powder, tomatoes, coriander leaves, cumin powder. Add enough water to cover the dal. Pressure cook till the dal is well cooked. It normally takes me 4 whistles.
Once the pressure falls down, remove excess water to a bowl, churn the dal with lentil churner. Add the excess water and bring to boil. The dal has to be thick dal, so cook till excess water evaporates.
In another pan, heat oil and temper with all the ingredients. Once the onions sautes well, add the cooked dal and bring to boil. Adjust salt .
Serve with Steaming rice and Bendakaya Vepudu
It was a simple, comforting meal, all the while remembering the grandmom who used to make it and I was teasing hubby dear that we must get back to him making this for us sometimes. He said he can hardly remember what went in now.
Talking of the Weekend cooking, check out what Vaishali and Champa have been up to. Vaishali makes a delicious burger, while Champa captivates with her Cake decorations.
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