Tomato Pepper Rasam

 Serves: 4 servings 

Ingredients: 

• 2 tbsp black peppercorns 
• 2 tsp cumin seeds 
• 6 cloves garlic (optional)
  
• 2 tomatoes roughly chopped 
• 2 tsp tamarind extract 
• 2 green chili 
• 2 tsp cooking oil 
• 1 tsp mustard seeds 
• 1 tsp cumin seeds 
• 1 whole dried red chili 
• 1 pinch asafoetida 
• ½ tsp turmeric
• Salt to taste 
• 4 cups water 
• 1 cup cooked tuvar dal (arhar dal) 
• 2 tsp chopped fresh coriander 

Method:

1. In a pan add tamarind paste, tomatoes chopped,2 cups water along with turmeric pdr, salt, crushed garlic,hing, let it simmer till the raw smell of tamarind goes adding 1 tbsp of chopped coriander leaves.
2. roast peppercorns and cumin seeds till nice aroma comes, powder it along with some curry leaves
3. add this powder to the boiling rasam, let it boil well for 2-3 minutes, then add dal mashed well adding enough water to get the consistency you prefer.
4. add some chopped coriander  leaves, remove
5. in a pan, heat ghee, add mustard seeds, once it crackles, add some chopped curry leaves, few curry leaves not chopped, pour over rasam, serve hot with rice and ghee, along with some dry vege of your choice. 

 

Note- for rasam, always do tadka last with ghee. Also remember to add half the quantity of chopped coriander leaves when you keep tamarind paste with tomatoes to boil and last add renaming  coriander leaves and as far as possible chop the curry leaves and add, else the nutrition from it goes waste as it is discarded.  

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https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

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https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs.

Easy, simple Dal with Methi leaves

 I was asked to eat a lot of veges and fruits, to get more nutrition and fiber. I had bought methi leaves a few days back. I've the habit of cleaning whether it is methi, palak, coriander leaves or pudina/ mint and put them in my vegetable bag to store them. I realised that even for cauliflower, if I keep it out, it gets bad, but soon after buying, if I take out all its stem,  and cut the florets small and store then in my vegetable bag it lasts more than a week without getting spoiled.

Today, I wanted to eat methi with cooked tuvar / arhar dal that I had in the fridge. As I'm alone now, it is extremely difficult to cook for me that little bit. Hence, when I cooked dal, I cooked more to use it as and when I needed. I used part of the dal with palak/ spinach. Now, as the remaining dal was there, I can't keep it long, so decided to use it with my methi. 

I was hungry, as my physio had a problem with her IFT equipment. I was not having any feeling of the lead in my lower back, only could feel it on my left waist. She tried her best to keep changing the lead and so on. Once I started feeling, every few minutes, the machine was shutting down. As, it was past 1.30, realised that she too will be hungry, so said, it is enough. As, I also wanted to cook that just a handful of methi leaves with my dal. Today, for menu, it was green brinjal sabzi for us in the dining hall. I'm not able to eat brinjal/ baigan, as it is cut long. I don't blame the cook, but, I'm not able to swallow it with the skin. Hence, I eat more vege than rice, I didn't plan what all I'm going to add, just whatever I felt like, I add to my dishes, at times it is very tasty, at times tolerable, 

Now to my methi-dal

INGREDIENTS

methi / fenugreek leaves 1 handful

tuvar/ arhar dal cooked  1 small cup

besan 1 tbsp

coconut grated fresh  1 tbsp

urad dal 1 tbsp

jeera/ cumin 1/2 tsp

hing little

turmeric was in the dal, so, I didn't add turmeric

Kitchen king masala pdr. 1 tsp

salt to taste

oil 1 tsp

red chili 1

METHOD

In a pan/ kadai, heat oil, add urad dal, jeera, red chili  broken. once dal gets golden add hing stir well

add besan, keep frying it well for 2 minutes, then I added coconut, kept frying all together for another 2-3 minutes, added methi leaves, about 1/2 cup of water, add the dal.

added salt to taste, mixed well, let it simmer well for a minute, then added kitchen king masala, mixed well, cooked for another 1-2 minutes on low flame, stirring.

I had this with rice. It was different then my usual way of grinding the coconut with spices.

to be honest, you want to take the least trouble to cook for yourself. After my husband's death 18 months ago, lost the taste, eat whatever is available in the dining hall, except the veges if I can't swallow , I take my own vege to eat, as the previous night itself, we get what is tomorrow's menu !

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://cancersupportindia.blogspot.com. feel free to view for easy, simple and health tips  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://GSiyers home remedies.blogspot.com     is the latest addition to my blogs.