 |
| RASAM |
INGRIDIENTS:
 |
| DRUMSTICKS |
- TOMATO-1PIECE
- DRUMSTICK -1PIECE(TENDER)
- GARLIC PASTE-1/2 TSP
- GINGER TASTE-1/2 TSP
- KARI PATA-6-8 PIECES
- MUSTARD SEED -1/2TSP
- RASAM POWDER-1/2TSP
- TAMARIND PASTE-1TSP
- GREEN CHILLY-1 SMALL
- CILANTRO-1/4 CUP
- DESI GHEE -1SMALLTBSP
- DRIED RED PEPPER-1-2 PIECE
- TOOR DAL(ARHAR DAL) 3 TBSP
METHOD:
BOILING OF TOOR/ARHAR DAL:
- SOAKED THE TOOR DAL IN WATER FOR 15 MINUTES.
- PUT IT IN PRESSURE COOKER ,ADD WATER ,SALT,TERMERIC.
- ALLOW IT FOR BOIL.
- KEEP IT MEDIUM HIGH FLAME TILL 3 WHISTLES.
BOILING OF DRUMSTICK:
- TAKE LONG BUT TENDER DRUMSTICK
- POUR THE WATER IN WHICH THEY CAN EASILY DIP DOWN.
- CUT DRUM STICKS OF 3 INCH SIZE AND PUT IT IN A WATER IN WHICH IT CAN DIP EASILY.
- COOKED IT IN A VESSEL SEPERATELY.
- KEEP IT ASIDE.
BOILING OF TOMATO:
- CUT THE TOMATO ,PUT IT IN PRESSURE COOKER.
- ADD SALT,TERMERIC POWDER IN IT
- PUT THE COOKER ON THE GAS.
- COVER IT WITH LID
- KEEP THE GAS ON MEDIUM HIGH FLAME.
- ALLOW IT BOIL
- AFTER 2 WHSTLES ,PUT IT ON SIM GAS FOR 5-10 MINUTES.
RASAM SEASONING:
- TAKE A FRYING PAN.PUT DESI GHEE IN IT.
- ALLOW IT FOR HOT.
- NOW ADD MUSTARD SEED AND ALLOW IT FOR CRACKLING
- .ADD GINGER GARLIC PASTE,GREEN CHILLI,RED PEPPER,KARI PATTA IN IT.
- AFTER SAUTE ,ADD RASAM POWDER IN IT.
- TURN OFF THE GAS
- TAKE THE SOAKED TAMARIND.REMOVE THE SEED.
- TAKE THE PULP AND SIEVE IT NICELY
- ADD THAT TAMARIND WATER IN THE TOMATO WATER.
- ADD BOILED DRUM STICK,ARHAR/TOOR DAL IN TOMATO-TAMARIND WATER
- LET IT HOT FOR 4 MINUTE.
- NOW ADD ALL THE SEASONING ON THE RASAM
- NOW RASAM IS READY.
- GARNISH IT WITH CORRIENDER/CILANTRO.
TIPS:
- CAN USE LEMON JUICE IN THE PLACE OF TAMARIND POWDER DUE TO NUTRITION POINT OF VIEW.
- GENERALLY IN ALL SOUTH INDIAN DISHES WE USE REFINED OIL,BUT IN RASAM WE USE DESI GHEE FOR ENHANCING THE TASTE
- CAN USE MASOOR DAL INSTEAD OF ARHAR/TOOR DAL
- CAN USE SAMBHAR POWDER IN PLACE OF RASAM POWDER (SOUTH INDIAN BRAND PREFERRABLY)
- CAN USE PASTE OF TAMARIND
No comments:
Post a Comment