Kokum Rasam | कोकम रसम | Sanjeev Kapoor Khazana
The kokum fruit as a refreshing and revitalizing rasam, will work up a cravings. Likewise brings out the light flavours from the curry leaves and spices wonderfully … KOKUM RASAM Active ingredients 15-20 kokum petals, soaked in 2 cups warm water for thirty minutes 1/4 tsp turmeric powder 2 tablespoons rasam powder 1/2 tsp asafoetida (hing). 3/4 crushed black peppercorns. 2 cups prepared pigeon peas water. Salt to taste. 2 tbsps chopped fresh coriander leaves. Steamed rice…
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Tomato Rasam/ Thakkali Rasam/ Tomato Rasam Recipe
#thakkalirasam #rasam #tomatorasam Tomato Rasam Ingredients Tomato – 5 Toor dal – 1 ½ tbl spoon Green chilli – 1 Sambar powder – 1 teaspoon Turmeric powder Pepper – 1 ½ teaspoon Cumin seeds – 1 teaspoon Garlic cloves – 5 Coriander leaves Oil – 1 teaspoon Mustard – ½ teaspoon Urad dal – ½ teaspoon Asafoetida Curry leaves Tamarind juice of amla size Water – 2 cups Salt Tomato Rasam/ Thakkali Rasam/ Tomato Rasam Recipe Activate…
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Appe and Rasam | नाश्ते में बनाएं स्वादिष्ट अप्पे और रसम | Alyona Kapoor | Sanjeev Kapoor Khazana
South Indian food is preferred in the house. Some days, we have South Indian dishes only for breakfast or as a snack. Today, I bring to you a charming combination dish which is not Idli-sambar, Dosa-chutney or medu vada-sambar. I give you Appe and Rasam, charming fried dumplings and the flavourful rasam. APPE AND RASAM Components Appe 4 cups ready-made dosa batter 1/4 cup carefully sliced red carrot 1/4 cup finely sliced orange carrot 2 tablespoons carefully…
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Coriander Rasam | धनिया रसम | How to make Rasam at home | Sanjeev Kapoor Khazana
CORIANDER RASAM Components 2 tablespoons finely chopped fresh coriander stems 2 1/2 cups dal water (2 tablespoons divided pigeon peas prepared with 3 cups water, 1/4 tsp turmeric powder and 1/4 tsp asafeotida). 1 tablespoon tamarind pulp. 1/2 tsp asafoetida (hing). 1 tbsp rasam powder. 1/2 tsp turmeric powder. 1 tsp crushed black peppercorns. Salt to taste. 2 tbsps sliced fresh coriander leaves. Tempering. 2 tablespoons ghee. 1 tsp mustard seeds. 1/4 tsp asafoetida (hing). 10-15 curry…
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