Rasam is an essential part of every South Indian meal. When I feel lazy to cook, I mostly prepare this easy tomato rasam or thakaali rasam with a simple potato fry, which makes a divine lunch to me. This recipe has a tangy flavor. This is my version with very little changes according to our taste. Do give it a shot. Here you go with the recipe.
Ingredients
- Ripe tomatoes (chopped) - 3
- Tamarind paste - 1tbsp (thick)
- Rasam powder - 1tsp
- Curry leaves - few
- Cilantro (chopped) - 2tbsp
- Salt - as needed
- Jaggery - 1/2 tsp
- Oil - as needed
- Mustard - 1tsp
- Jeera - 1tsp
- Red chillies - 2
Method
- In 1/4cup of hot water dissolve the tamarind paste and keep aside.
- Heat oil in a kadai. Add mustard, jeera, red chillies and curry leaves.
- Add chopped tomatoes along with salt, allow it to cook till mushy in medium flame.
- Now add 2 1/2 cups of water, 1/4 cup of tamarind water and allow it to boil for 4-5 minutes. Lastly add rasam powder, jaggery and just allow it to boil for a second.
- Switch off the flame. Add chopped cilantro and close it immediately to retain the aroma of the rasam.
- Serve hot rasam with steamed rice and potato fry or have as soup.
Vegetable Pulao is easy and quick one pot meal on a lovely spring day. I love spring and hope the weather stays good for the next few days as well. This pulao is a regular quick lunch box recipe that I pack for my husband. When I pressure cook the pulao my veggies gets soft, but I always wonder how it's crunchy in the restaurants. Then I found the trick, pressure cooking softens the vegetables, so I made the pulao in a kadai, the veggies were crunchy and so flavorful as in the restaurants. I loved it & it was so yummy :)
Ingredients
- Basmati rice - 1cup
- Chopped veggies like carrot, beans, green pea - 1 1/4 cups
- Cauliflower - 4-5 florets
- Onion (finely sliced) - 1
- Cilantro (chopped) - 2tbsp
- Water - 1 1/2 cup
- Salt as needed
- Ghee - 1tbsp
- Oil - 1tbsp
To grind
- Green chillies (slit into two) - 3
- Garlic cloves - 4
- Mint - few
- Cilantro (chopped)- few
- Fennel seeds - 1tsp
- Cloves - 2
- Cardamom - 2
- Cinnamon - 1 stick
To temper
- Jeera - 1tsp
- Bay leaf - 1
Method
- Soak basmati rice in hot water atleast for half an hour.
- Grind the items given under "to grind" table with little water into smooth paste.
- Heat kadai with oil:ghee and add jeera, bay leaf.
- When jeera splutters. Add onion and fry till transparent pink color in medium flame, then add the ground paste. Fry till raw smell goes.
- Then add veggies and saute in medium flame for 2 minutes.
- Add the rice drained from water. Mix well.
- Now add salt and water, bring to boiling point.
- Close the kadai lid and cook in low flame for about 15-20 minutes.
- Once done switch off the flame and leave it undisturbed for about 10 minutes.
- Now open and fluff the pulao with a fork carefully without breaking the rice.
- Vegetable pulao is ready to be served with rich gravy or raita of your choice or even chips.
Tips
- Soaking rice in hot water will give less water consumption while cooking.
- You can also add coconut milk or milk instead of water.
- Adding milk will give richness to the rice.
- You can also add sweet corn.
