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Saturday, 29 June 2019

Onion Rasam

Today's 23/06/2019 recipe : Onion Rasam
Posted by Swaminatha Sharma

The other names for this Rasam are "Fata-Fat Rasam",  "Chat-pat Rasam" etc.  The unique flavour of this rasam likes in the Onion added with crushed pepper and Plain Jeera.  This Rasam is mainly used in Konkani region and norther parts of India, which is made in minutes and which is too healthy during climatic changes.  In a Kadai, add 2 tsp of oil, add 1 tsp of mustard seeds, 2 nos of miedium sized finely chopped onions, 2 arks of curry leaves, 1 tsp of turmeric till golden brown.  Add sea salt and mix well.  Once cooked, add 2 glass (around 600ml) of tamarind water squeezed from 1 lemon sized tamarind.  Once started boiling, switch off, remove and top up with 1/w tsp of ghee and finely chopped coriander leaves... Your Onion rasam is ready to serve with Plain Rice and pappads.  Get us your feedback.  Thank you. 


Pacha-Maa-Podi Upma - பச்சமாப்பொடி உப்புமா

Pacha-Maa-Podi Upma - பச்சமாப்பொடி உப்புமா

Yet an another traditional cuisine Pacha-Maa-Podi Upma - பச்சமாப்பொடி உப்புமா from our interior tamilnadu specially by our grannies, which is almost a forgotten one. Its another version of Mor-Koozh. The name itself denotes, its made of raw rice flour, but the aroma and taste lies with the Dahi Mirchi (Mor-Molagai) and Red chillies, added with Asafoetida, channa dal and curry leaves. The recipe is very simple and can be made in minutes time. 

Ingredients : Raw Rice Flour 1 cup, Thick / Sour Curd 1/2 cup, Salt to taste, Mo-Milagai 2nos, Red Chillies 2nos, Curry leaves 1 arc, Channa Dal 1 tsp, Mustard Seeds 1/2 tsp, Asafoetida 1/2 tsp, salt to taste and Oil 5 tsp.

Mix Rice flour with salt and sour curd into dough form and keep ready, In a Kadai, add 5 tsp of oil, splutter mustard seeds, challa dal, curry leaves, Asafoetida, Mor milagai and red chillies and add the rice dough and mix well. Keep on stirring in between so that the dough starts to crumbling and until you get the texture. Please note that the curst of the upma which form in the bottom of the kadai tastes so good. And see that its not burnt while cooking this upma.

This can be served either as Breafast / Evening snacks or for Dinner. Its very good in digestion and health factor too.


Palak Murukku

Recipe for Palak Murukku
Posted by Swapna Kumar Neelamraju
Posted on 28/06/2019

Besan , palak n chilly puree, salt and Carom seeds.  Put hot oil in the above mixture (without puree)and then add the puree and make its dough. put this in the mould and press it.


Cream of Spinach Soup

Recipe for Cream of Spinach Soup
Posted by Swaminatha Sharma

Very simple.  Take 1 cup of spinach cut into fine pieces and bring to boil along with 10 pods of garlic.  Allow to cool strain water and make it to a fine paste in mixer. Keep the strained water separately.  In a wok, add 2 tsp of Ghee / Butter and add the grinded paste.  Add the strained water and mix well.  Add water if required.  Add salt and Pepper powder.  Mix 1 tsp of Corn flour in water and pour in the boiling soup.  Adjust the thickness of our choice.  Remove and serve hot in Soup Cup topped up Fresh cream along with with Fried Raisins / Fried Breads of your choice. Aaharam's Special Cream of Fresh Spinach Soup is ready.


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