Instant rasam with home made rasam powder

I had posted rasam powder made at home yesterday. Now I am with the recipe of easy rasam with the home made powder. All that you need is few minutes. Rasam is an essential and must have dish in our family lunch. Rasam is an easy and quick recipe which helps in digestion,building immunity and it serves best when you are sick. It aids in quick recovery of cold,cough and fever. The spices added gives an excellent flavour and helps in flushing the phelgm during cold and congestion. Serve it luke warm.

Ingredients:

  • Rasam Powder-1 tbsp
  • Tomato-1
  • Garlic-5
  • Turmeric Powder-1/4 tsp
  • Salt-To taste
  • Oil-To cook
  • To temper:
  • Red chilly-1
  • Mustard seeds-1/4 tsp
  • Urad dhal-1/4 tsp
  • Curry leaves
  • Coriander leaves -To garnish

Instant rasam

Procedure:

1.Add oil in a pan and temper.

2.In the meantime grind garlic and half of tomato into a fine paste.

3.Add the remaining tomato and saute well.

Insant Rasam

4.Add the paste and stir well.

5.Pour some water and let it boil.

6.Now add turmeric powder and rasam powder.

instant rasam

7.Add salt and mix well.

8.When it begins to boil,switch off and garnish with coriander leaves.


P:S:

This can be offered after eight months to babies.

Skip salt and red chilly for babies below one year

You can mix this with dal rice and offer your baby or give the watery part as soup.

Please consult your doctor before introducing any new food to your baby.

Confused about how and when to add spices to baby food? Please read details here


Check other rasam recipes here

Coriander Garlic Rasam

Instant garlic rasam

Pineapple Rasam

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1.

PINEAPPLE RASAM

My MIL makes varieties of rasam and the most tasty one is this pineapple rasam. The flavour of pineapple blended with spices of rasam will invite even your neighbours.

Ingredients:

  • Pineapple-3 slices
  • Turmeric powder-A pinch
  • Hing-A pinch
  • Salt-To taste
  • Oil-To cook
  • Tomato-1/2

To grind into a coarse paste:

  • Garlic-5
  • Pepper-4
  • Cumin seeds-1/4 tsp
  • Coriander seeds-1/4 tsp
  • Red Chilly-1
  • Toor dhal-1/4 tsp
  • Tomato-1/2

To temper:

  • Mustard seeds-1/4 tsp
  • Urad dhal-1/4 tsp
  • Curry leaves
  • Coriander leaves

pineapple rasam

Procedure:

1.Make a coarse paste of ingredients mentioned under “To grind into a coarse paste” and set it aside.

2.Make a puree of 1 slice of pineapple and set it aside.

3.Chop the remaining pineapple and saute with the tempering elements.

pineapple rasam

4.Set the tempering elements separately when the pineapple turns soft.

5.Add oil in the same pan and add the tomato slices and the paste.

pineapplerasam2

6.Saute till raw smell vanishes and add some water.

7.Add salt,turmeric powder and hing.

8.Stir well in medium flame.

9.When it is above to boil add pineapple puree and pineapple slices.

Pineapple rasam

10.Switch off when bubbles begin to come and garnish with coriander leaves.

11. A very unique flavourful pineapple rasam is ready.

pineapple rasam


P.S:

Choose a ripe and sweet pineapple.

This can be given for babies above 1 year.

Always consult your doctor before introducing new foods.

You can adjust the spices as per your liking.

You can skip adding tomato slices in step 5.

Do not let it boil for a long time.

Instead of water you can add dhal water too.

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Coriander Garlic Rasam/Kothamalli Poondu Rasam

I never gave a thought to post rasam recipe because it was an integral daily part of our meal and it is extremely easy recipe.It takes just 10 minutes in total.But including rasam in your daily food gives you enormous immunity against cold,cough,indigestion and other infections.Rasam is best preferred during sickness and a must daily food for babies above 8 months ,pregnant women. A heavy and scrumptious meal can never be a complete one without a RASAM. I always prefer making rasam with ground rasam masala fresh.You can also make rasam powder and add. I also replace tamarind with country tomato.Since I make it daily I keep doing alterations and making variants like garlic rasam,instant rasam,dhal rasam,curry leaves rasam,mint rasam,pineapple rasam,tomato rasam,tamarind rasam. The below quantity serves 2.

Ingredients:

  • Tomato-1/2
  • Salt-To taste
  • Oil/Ghee-To cook
  • Turmeric Powder-A pinch
  • Hing-1/4 tsp

To grind:

  • Coriander leaves-1 tbsp
  • Garlic-15
  • Coriander seeds-1/4 tsp
  • Pepper-5
  • Cumin seeds-1/2 tsp
  • Red chilly-1/2

To temper:

  • Mustard seeds-1/4 tsp
  • Urad dhal-1/4 tsp
  • Curry leaves

coriandergarlicrasam

Procedure:

1.Grind items under “To grind ” into a coarse powder.

2.Mix the powder in 1 cup of water.

coriander garlic rasam

3.Add hing,turmeric powder and salt and mix well.

4.Set it aside for 5 minutes.

coriandergarlicrasam

5.In a pan,add ghee and temper with mustard seeds,urad dhal and curry leaves.

6.Add chopped tomato and saute well.

coriandergarlicrasam

7.Add 1/4 cup water and let it boil.

8.When it boils add the rasam powder mixture and let it boil.

coriandergarlicrasam

9.Give a quick stir and switch off as it just bubbles.

10.Garnish with coriander leaves.


P.S:

You just crush all items in hand mortar and pestel

The rasam shouldn’t boil like any other gravy or kulambu

Adjust red chilly as your taste

Tempering with ghee gives a special taste

Avoid red chilly and salt for babies below 1 year.

Serve with hot steaming rice and ghee… Blisssssssssss

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Instant Garlic rasam

This is my MIL’s version of making garlic rasam and I have always had the smell of the rasam surrounding us atleast till evening. Most suited for babies who suffer from poor appetite and indigestion.Very ideal for lactating women.

Ingredients:

  • Salt-To taste
  • Oil/Ghee-To cook
  • Turmeric Powder-A pinch
  • Hing-1/4 tsp
  • Dhal boiled water-1/2 cup

To grind:

  • Garlic-3
  • Coriander seeds-1/4 tsp
  • Pepper-5
  • Cumin seeds-1/2 tsp
  • Red chilly-2
  • Tomato-1

To temper:

  • Mustard seeds-1/4 tsp
  • Urad dhal-1/4 tsp
  • Curry leaves

Procedure:

1.Crush items under “To grind ”  into a fine paste.

2.Add ghee/oil in a pan and temper.

3.Finely saute the paste.

4.Add the dhal water and hing,turmeric powder.

5.Let it just bubble.Now add salt and mix well.

6.Serve it hot after garnishing with coriander leaves.


P.S:

The rasam shouldn’t boil like any other gravy or kulambu

Adjust red chilly as your taste

Tempering with ghee gives a special taste

Avoid red chilly and salt for babies below 1 year.

Serve with hot steaming rice and ghee… Blisssssssssss

Please do not forget to stay tuned with me by liking my facebook page here or follow me on Twitter or PINTEREST. You can also receive all my recipes in your mail box by providing your mail id here. Do share this with your kith and kin.If you have a picture of recipe tried from my blog kindly share with me.I am privileged to share them in my page