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CookBook

CookBook

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Published by api-3712505

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Published by: api-3712505 on Oct 14, 2008
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03/18/2014

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=== ht cookbook ===
--- recipes ---
recipes...recipes...recipes
india is a unique country having hundreds of languages and so many cultures. it has been a melting pot of

diverse cultures over the last three thousand years.
it has a diversity of cultures that have amalgamated into a unique place.
its population is comprised of descendents of almost every ethnic group from all over the world (with the

exception of americans).
every group brought with them a style of cooking food, and the other groups adopted it in their own

cuisine.
the result is that indian food is now most popular all throughout the world.
here is an attempt to give you as many recipes that can make you happy.
hope my efforts would put a smile on your face and contentment in your heart. (and also stomach).

--- rasams ---
rasam...rasam...rasam...rasam...
no meal in south india is complete
without rasam.

rasam in its purest form consists of tamarind extract boiled with black pepper, jeera and salt.
as variations, many other spices are used.
with coming of chilies, pepper has mostly been replaced with chilies.

rasam acts as a digestive aid, and increases the acidic content of stomach juice, which in turn helps
digestion.
carminative property dilates sweat pores and facilitates body cooling as well as removing body toxins and
excess salt.
--- apple rasam ---
apple rasam

this is a rasam that you would not have tasted so far. this rasam is very good for people who have allergy to tamarind and or tomato or kokum etc. this is prepared with raw green apples. apples from new zealand and washington are excellent. try this rasam and you would enjoy it to the core.

(to serve four people 2 servings)
thoram parappu stock 500 ml
cooked dhall 1/4 cup
apple (raw) 1 no.
rasam powder 3 spoons
chili powder 1/4 spoon
pepper powder (coarse) 1/4 spoon
jeera powder 1/2 spoon
turmeric powder 1/4 spoon
kothumalli leaves 1/4 cup
curry leaves 1 sprig
salt to taste
sugar 1/2 spoon
oil for tempering 1 tbsp
jeera 1/2 spoon
mustard 1/4 spoon
asafoetida 1/2 spoon or 6 cloves of garlic
water 250 ml
cook dhall in pressure cooker with a lot of water. in the same cooker keep pieces of one raw apple after
removing the seeds and outer peel. mash the apple pulp and set aside.
pluck kothumalli leaves, rough grind the kothumalli leaves, and keep aside the paste.

take the dhall with water and churn till it froths, and add salt, also add jeera and turmeric powder, curry leaves, mashed apple pulp, and set it to boil on a medium flame. after four minutes, add rasam powder, chili powder, coarsely powdered pepper and rough paste of kothumalli. let it boil for three minutes.

take oil in a tempering ladle and temper the rasam with only mustard, jeeragam and asafoetida. cover
immediately after tempering. use it 1 hour after preparing the rasam.
the taste of this rasam is very different from conventional rasams using tamarind. apple acids have a fine
tongue tingling bite which you would love. use as an appetizer or as a rice accompaniment. (if you want,
avoid asafoetida and use garlic instead)

enjoy !!!
please post your feedback. and if you want more of my recipes.
--- gounder's rasam ---
gounder's rasam

two spoons of rasam podi (podi recipe as given some time earlier by me)
half cup of toor dhall cooked and churned
one and half teaspoons of jeera
one small spoon of black pepper
six to seven cloves of garlic
one sprig of curry leaves
one small ball of tamarind - soak and extract juice
one medium sized onion diced into very small pieces.
one medium sized tomato diced in small pieces
oil for tempering
two red chilies and half teaspoon of jeera for tempering.
half a cup of kothumalli (cilantro) for garnishing
salt to taste

cook 3/4 of a cup of toor dhall and keep it aside. make a paste of jeera, black pepper and garlic and curry
leaves add the juice of tamarind and salt to taste to dhall and set it to boil till raw smell of tamarind goes
off. first add two spoons of rasam powder and boil for a minute or two now add the paste of jeera etc to the
dhall and let it boil on a medium flame for about five to six minutes. add diced tomato. now temper the
rasam with jeera and red chilies. garnish the rasam with freshly cut kothumalli (cilantro) and onion. onion
must not be saut\u00e9ed or cooked. tomato pieces also must not be soft like onion. rasam should not be thin or
watery but must be thick like sambar. enjoy.!!! with rice, or appetizer. you may increase amount of pepper
if you want hotter rasam some friends prefer tempering with ghee. that is individual preference. this rasam
is a hot favorite with all my north indian relatives.

enjoy!!!
and don't forget to post your feedback !!!
--- kothumalli rasam ---
kothumalli rasam

this is a rasam that you would not have tasted so far. this rasam is very good for children and patients. also it is good for nursing mothers and food buffs like me. this rasam is very good for people who are recovering from or suffering from long illness. it is easy to digest and induces hunger.

the best part is that this rasam uses both the leaves and stem of kothumalli (coriander) plant. try and tell
me how you liked it.
kothumalli 1 bunch (200 gms)
payar parappu (cooked) 1/4 cup
rasam powder 3 spoons
jeera powder 1/2 spoon
turmeric powder 1/4 spoon
tamarind extract from marble sized tamarind
salt to taste
oil for tempering 1 tbsp
jeera 1/2 spoon
mustard 1/4 spoon
water 250 ml
asafoetida 1/4 spoon or 3 cloves of garlic

cook dhall in pressure cooker with a lot of water. pluck kothumalli leaves and discard root part. use only
half cup of kothumalli leaves and keep the rest for other use. wash stem parts in water and prepare juice in
a mixi after adding a cup of water. using a filter, filter off fibers and keep only green stem water /juice in a
cup. set aside.

roughly grind the kothumalli leaves and keep aside the rough paste.

take the dhall with water and churn till it froths, add the extract of tamarind and add salt also add jeera
and turmeric powders, and set it to boil on a medium flame. when tamarind loses raw smell, add rasam
powder and rough paste of kothumalli. let it boil for three minutes. now add juice of kothumalli stem and
just boil for one minute only. set aside.
take oil in a tempering ladle and temper the rasam with only mustard, jeeragam and asafoetida. no chilies
are used except in rasam powder.

cover immediately after tempering. use it 1 hour after preparing the rasam.
enjoy !!!
please post your feedback.

--- pepper-jeera rasam ---
pepper-jeera rasam (mulligatawny soup \u2013 anglicised from \u201cmilagu thani\u201d \u2013 \u201cpepper water\u201d)
rasam powder two spoons
thoor dhaal 1/4 cup
1 spoon jeera
1 spoon black pepper
one tomato finely diced
five to six cloves of garlic (optional)
two sprigs of curry leaves
1/4 cup of kothumalli/cilantro
1/2 spoon of asafoetida
one lemon sized tamarind ball soaked in water.
salt to taste
sugar 1/2 spoon
a pinch of manja (turmeric) powder

cook thoor dhall and keep it aside. coarsely grind black pepper and jeera keep it aside
add 400 ml. of water to thoor dhall, churn fine and heat it in a vessel to boil. add salt and a pinch of manja
(turmeric) powder along with extracted juice from tamarind. boil the above for six to seven minutes till raw
smell of tamarind goes off.

now add coarse powder of jeera and pepper along with rasam powder as mentioned above. you may add garlic at this stage if you want. add curry leaves and tomato now. boil the rasam on a medium flame for six to seven minutes. the water quantity would have reduced to about 350 ml. you may add a little jaggery or sugar and enough salt to taste now.

temper now with jeera and two broken chilies along with a quarter spoon of asafoetida.
add kothumalli/cilantro last and cover the vessel immediately after tempering.
your jeera/pepper rasam is ready.

always remember to crush garlic and not slice it.
crushed garlic has better aroma than sliced, as on the application of pressure, the sulphurous compounds
of garlic undergo a quick chemical change and give a better garlic smell.

enjoy.!!!!
and please post your valuable feedback because others are waiting for your feedback.
--- salsa rasam ---
salsa rasam

when i made salsa rasam, i was not sure if it is going to be accepted or liked. but when i had it, i knew that
this was entirely different and probably first mexican rasam to see the light of the hearth. (lol)
so without further ado, i am posting the maxindian recipe # 2.

cooked thoram parappu 1/2 cup
salsa (small pcs variety but med hot) 4 to 5 tbsp.
tamarind juice 2 to 3 tbsp.

garlic 2 to 3 cloves
red chili powder 1/4 spoon turmeric powder a pinch (optional)
pepper powder 3/4 spoon

curry leaves (crushed) 1 sprig
jeera powder 3/4 spoon
rasam powder 1 spoon (optional)
salt to taste
sugar 1/4 spoon
coarse powder
jeera+black pepper 1/4 spoon each
tempering
oil/ghee 1 ladle
jeera 3/4 spoon
red chili 1 no.
mustard 1/4 spoon

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