SAGOO,COCONUT AND DATES LADDU

 

  

Sagoo pearls/Sabudana is a very popular Navratri fast especially in the Western part of the country. It is a food you can eat safely when you are fasting for religious purposes. The best part about Sabudana  is that it is very easy to digest and light on your stomach. That is what makes it a perfect recipe for Navratri fasting.

This navrathri i tried this easy and quick to make recipe of sagoo-coconut laddu using jaggery and dates, which is not only healthy but If you have a sweet tooth that gives you craving for that elusive 'something sweet' when you are on a your ritual Navratri fast then this will be your saving grace.

 

Ingredients:

1. 1 cup sagoo/sabudana/tapioca pearls
2. 1 cup grated fresh coconut
3. 1 cup Jaggery
4. 10-12 Dates,seedless
5. 1/4 tsp Cardamom powder 
6. 2tbsp Ghee

Method:

• In a nonstick pan add sagoo and dry roast on low flame till it turns to light brown colour.It will take about 10-12 minutes.
• Heat 1 tbs of ghee in another pan and add grated coconut and saute it for 5 mins on slow flame until the moisture evaporates.
• Now powder the sagoo pearls in mixer grinder to fine powder. Take it out and in the same jar coarsely powder coconut and then coarsely powder dates and keep it aside.
• In a kadai or pan add jaggery, little water and boil it,till it dissolves completely.
• Add the sagoo- coconut powder and cardamom powder to the jaggery syrup and mix well and cook it until the mixture becomes thick.
• Now switch off the flame and transfer it into a plate divide it into a small Dumplings.Apply ghee to hands and give round shape to the dumpling and make laddu.The mixture would be warm when preparing the laddus.On cooling they become firm.
• Now the yummy sagoo,coconut and dates laddus are ready to serve.

Healthy Oats-horse gram doddak/dosa

Doddak is a GSB style thick pancake/dosa made with fermented batter usually
made of lentil and rice. I have used the same recipe and made it more healthy by adding oats. Eating a healthy diet is getting more popular these days specially with the rise in obesity. One of the best ways to get fiber into our diet is to eat whole grains.
       Horse gram is a reddish brown legume with many health benefits. it's not only filling, eating horse gram will make you feel fuller for longer. Along with horsegram ,i have also used oats. I use oats at least 3 to 4 times a week for making different foods like dosa, porridge, upma, masala oats and different types of soups . Most of these easy oats recipes are a good alternate to an elaborate meal. 

Ingredients :

1. Horse gram-1 cup
2. Rice(dosa)-2 cups
3. Urad dal-1/4 cup
4. 0ats-3 cups (i've used Quaker Oats)
5. Salt to taste

Method ;

• Wash & Soak urad dal and Horse gram for 5-6 hours in 4-5 cups of water.
• Soak rice separately  for an hour. 
• First grind urad-Horse gram with the 2 cups of water(use the same water in which you have soaked urad and Horse gram ).You can add more water if needed.The batter should be light and fluffy.
• Next in the same jar add soaked rice and Oats  and grind to smooth paste.
• Now mix both the batter and let it stand overnight or at least 7-8 hours for fermenting.
• Next day add salt to taste and adjust the batter with little water if it is too thick.
• Heat a non stick pan or iron griddle. Apply ghee and then pour two ladles of dosa batter in the center. If the batter has fermented well, when the dosa starts to cook, holes will form on the surface, this is what you are looking for that perfect doddak/dosas. Cover it with a lid and let cook till one side is done. Now turn the dosa and cook again till both the sides are golden brown.
• Remove it on a plate and serve hot with chutney of your choice.

Soya nuggets/chunks Seekh Kebab

Soya Seekh kebab

Soya nuggets Seekh kebab is the variation of regular Seekh Kebab which are made using mutton or chicken.My version of this recipe tells you to make seekh Kebab using Soya Nuggets.With the same Barbecue Method, you will enjoy a different taste of soya nuggets and also seekh kebabs. The recipe is unique and simple to follow and this is the best BBQ item you can make with soya chunks.

Ingredients:

1. 2 cups -Soya nuggets/chunks
2. 2-3 - Medium Sized Potato boiled,mashed
3. 1/4 cup -Chana dal
4. 2 tsp -garam masala powder
5. 1/2 cup -Freshly chopped coriander leaves
6. Few fresh mint leaves,chopped
7. 1- Garlic bulb, chopped fine
8. 4-5- Green chillies chopped
9. 2 tsp -Ginger chopped
10. 2tsp Red chilly powder
11. 1tsp Chaat masala
12. 1tsp -Pepper powder
13. Salt - to taste
14. Butter 1/4 cup melted 

Method:

• Wash and Soak Chana dal for about 1 hour
• Pressure cook with 11/2 cups of water.Cook for about 20 minutes or take 3 whistle . Drain the excess water if any.
• Boil soya nuggets in enough water and drain.
• Take a blender and mix all above ingredients except butter ,onion, coriander leaves,mint leaves and mashed potato ,blend to a coarse mince mixture. Do not overdo it.You may also use a hand mince machine for the mixture. 
  Now place in a bowl and put melted butter. You may use desi ghee or oil but the taste is better with butter. 
• Remove the kebab mixture into a bowl and add rest of the ingredients and mix it well.
• Now make equal parts. It will make about 10 and put around skewers and shape them into seekh kababs. 
• Cook on a coal grill or in an oven grill with 400 degrees F for 10-12 minutes. Turn them in between and when cooked, remove and sprinkle the rest of the butter on top and serve with mint chutney,sliced onions, lemon.
  
  
  
  
  
  

Broken corn/corn dalia Payasam

Its like a ritual we make payasam /godshe (konkani word for dessert) for every occasion.This traditional south indian dessert  is made using coconut milk,jaggery,ghee and nuts.
I made a vegan version of this recipe for the first time and turned out well.

1. Broken corn/corn dalia-1 cup
2. Chana/bengal Dal - 1/4 cup
3. Coconut -1/2,freshly scraped
4. Cardamom-4-5
5. Cinnamon-I small piece
6. Nutmeg/jaiphal-a pinch
7. Jaggery -3 cups (adjust according to your taste buds)
8. Coconut Oil : 1 tablespoon (replace by ghee, if not vegan
9. Cashews : Few
10. Almonds : Few

• Pressure cook chana dal with 2 cups of water for 3 to 4 whistles.
• Let it cool. When pressure subsides open the cooker and make sure dal is cooked well.
• Meantime take a pan and add some coconut oil and corn dalia,roast for 3-4 mins on low flame.
• Now transfer the cooked chana dal into a big heavy bottomed deep pan,add roasted corn dalia and 2 cups of water,cook till dalia becomes soft.
• Heat jaggery with 1/2 cup of water. When it starts melting and heating, pour the mix through a filter over the cooking dal.Cook again for 5-6 minutes till jaggery mixes well.
• Grind coconut,cardamom,nutmeg and cinnamon to smooth paste using little water.
• Now add this coconut paste to cooked dalia and let it come to boiling stage.
• Let it heat for another 3 to 4 mins.
• In a small pan heat coconut oil, when hot add cashews,When they turn slight golden brown,add almonds pieces and turn off the gas. Add it to the payasam.
• Serve either hot or cold.

Lajawab Paneer Rolls/Wraps

Finding new ideas for kids lunch boxes can be a challenging job.Many children skip their breakfast or lunch. They prefer the food to be dry so that it can just be gobbled up without much fuss.And of course,we parents are always trying our best to make their food nutritious.
Keeping this in mind wraps or rolls seem like a good lunch or breakfast option.Wholesome and filling ,they look interesting and are a great way to make kids eat different vegetables. Using Wheat flour or multigrain flour or soy flour to make the rolls healthier.

These rolls are great,easy to make and great tasting. 

Ingredients for Suffing:

1. 250 gms of Paneer/cottage cheese( cut into cubes)
2. 2 Large onions
3. 10-12 Garlic cloves
4. 2 Tomatoes,
5. 6-7 Red chillies
6. 10 Cahewnuts
7. Kitchen king masala powder or any garam masala powder
8. 2 cardamom pods
9. 1/2 cup red or green Capsicum (bell peppers)
10. 2tbsp Butter or oil
11. 1tbsp coriander leaves chopped

For Roti Roll/wraps

1. 1/2 Cup Sprouted Soya flour or plain soya flour (In this recipe  I've used Manna Brand sprouted soya flour)
2. 1 Cup Multi grain flour 
3. 1 Tablespoon Yogurt (Optional)
4. 2 Tablespoons Ghee or oil
5. Salt to Taste
6. Oil for Frying
7. 1/4 Cup Wheat Flour, for rolling

For Salad:

1. 1 Tablespoon Green Bell Pepper (capsicum), diced
2. 2 Onion,sliced
3. 1 Tablespoon Cilantro (Coriander Leaves), chopped
4. 1/2 Teaspoon Red Chili Powder (optional)
5. 1/2 Chat Masala
6. Salt to Taste 

For Green chutney:

1. 1/2 Bunch Mint leaves
2. 1/4 Bunch Cliantro (Coriander leaves)
3. 2 Tablespoon Peanuts
4. 1 Clove Garlic
5. 1/2 inch Piece Ginger
6. 4-5 Green Chilies
7. 1 Teaspoon Cumin Powder
8. 1/2tsp Black salt
9. 1 Tablespoon Lemon Juice
10. Salt to Taste

Method For Lajawab Paneer Suffing :

• Grind together garlic cashewnuts ,tomatoes,cardamom pods  and whole red chillies into a fine paste.
• Heat some oil or butter,in a heavy bottomed pan,add the onions. Saute it on a low flame till it turns translucent.
• Add the capsicum and saute for a few minutes.
• Add the ground masala paste, and cook till the oil seperates.
• Mix in some garam masala or kitchen king masala and add about 2 tbsp of water and salt to taste and mix well.
• Now its time to add our Paneer cubes and cook till the gravy is fairly dry.
• Garnish with coriander leaves.

Method For Roti rolls/wraps:

1. In a big bowl mix both the flours.
2. Add yogurt, Ghee or oil and salt, using enough water make a semi soft dough.
3. Knead the dough very well, cover it and keep aside for 1/2 hour.
4. Knead again and divide the dough into 5 equal portions.
5. Make ball and flattened it. Take each ball dust it in dry flour from both sides.
6. Place a skillet on medium heat so it will be a little hot by the time you are ready to cook the first roti / wrap.
7. Roll into a 7 – 8 inch roti, then place it on skillet.
8. When it starts bubbling on one side, apply little oil,turn it over.
9. Apply little oil on the other side, cook until golden brown, keep it aside.

Method For Salad:

1. In a bowl mix cabbage, tomatoes, green capsicum /bell pepper,coriander leaves
2. Sprinkle red chili powder, chat masala and salt, toss lightly.
3. Divide into 5 equal parts, keep aside.

Method For Green chutney:

1. In an mixer crush  peanuts, garlic, ginger, green chillies,black salt and cumin powder.
2. Add coriander leaves and mint leaves and little water, grind it to a smooth paste.
3. Add Lemon juice, salt and pulse it one more time.

Method For Kati Roll:

1. Spread green chutney evenly on each roti / wrap.
2. Spread one portion of the "Lajawab paneer"filling in the centre of each roti / wrap.
3. Spread one portion of the salad on top paneer filling and roll up tightly.
4. When you want to serve, cook the rolls on a hot tava/griddle.

Note:
These versatile roll-ups can be stuffed with chicken or other kinds of fillings.

Thiranga idli...Happy 69th independence day!

Happy Independence Day!

A very Happy Independence to all the reader’s of this blog. Thank you so much for all the people who supporting this blog. 

Our Mother India is going to celebrate 69th Independence on 15 August,so I thought to post the recipe of tri-coloured idli which is made without putting any edible color...its yummy, delicious and nutritious ...I am sure you will enjoy to share it with your friends and family :)

Ingredients:
Idli Batter*- 11/2 litre,fermented overnight.
3 pinch of baking soda - Baking Soda

For the Green idli
1/4 cup Coriander leaves
10-12 Mint leaves
2 Green chillies
3-4 Garlic cloves
1'inch Ginger,chopped
1tsp lemon juice

For the orange Idli
2 carrots,grated
1tsp red chilly powder
1/2 tsp lemon juice

Method:

• First the prepare the Green idli paste by grinding all the ingredients to a fine paste and keep aside.
• For the orange paste, grind the red chilly powder, grated orange and lemon juice grind it to a coarse paste and keep aside
• Now separate the idli batter into 3 portions ie 1/2 litre each.
• Add green paste to one portion  of the batter and a pinch of baking soda, mix it well.
• Now add the orange paste to the 2nd portion of the batter and a pinch of soda,give a nice mix and keep it aside
• Finally add a pinch of soda to the last portion of the batter,mix it well.

Final procedure:

• Boil 3cups of water in a idli steamer.
• Grease desired shaped mould with ghee or coconut oil.
• First fill the mould with green coloured batter and let it steam for about 2 minutes on high heat.
• Now open the lid and pour the plain idli batter and steam again for 2 minutes.
• Finally pour the orange coloured batter and steam for about 8-10 minutes depending on the size of the mould.
• Serve hot with chutney or sambar.

Easy and quick Potato-sesame Salad with Lemon vinaigrette dressing

 

Simple potato-sesame salad recipe made with tangy lemon dressing is perfect for summer barbecues, picnics, and cookouts.This recipe can be served warm, as an accompanying vegetable, or cold as part of a group of salads – in which case you still need to pour on the dressing while the potatoes are warm.

 

Ingredients:

1. 4-5 medium sized potatoes, skins on, washed
2. Salt to taste

For the lemon vinaigrette dressing:

1. 2tbsp Lemon juice
2. 1/2 tsp grated zest of lemon
3. 5-6 cloves of garlic
4. 1 Green chilly,seeds removed (optional)
5. 1/2tsp Rock salt
6. 4tbsp extra virgin olive oil
7. Freshly crushed black pepper

To Garnish:
Flat leaf parsley, roughly chopped
2tsp black or white sesame seeds,roasted

Method:

• First of all place the potatoes in a saucepan with enough boiling water just to cover them, add  some salt, and simmer them for about 15-20 minutes.
• Meanwhile make the vinaigrette. Using a pestle and mortar, crush the garlic and rock salt together to a paste, then gradually whisk in all the other dressing ingredients. 
• When the potatoes are cooked, drain them in a colander and transfer them to a serving bowl. Mash them slightly .Pour on the vinaigrette dressing while they are still hot, toss them around in the dressing to get a good coating, then finally scatter in the chopped parsley and roasted sesame seeds and serve.

Shenga unde/peanut laddu

 Shenga Unde or peanut laddu is very popular in Uttara Karnataka which is usually made during festivals.Spcially during Naaga panchami or nagara panchami. On this day here in belgaum,we make at least 3-4 types of laddus as a offering Naga deva ,later it is shared with the neighbors and friends.This time i have made three types of laddus ie Rava laddu,besan laddu and this pea nut laddu

Peanut laddus

Next time, When you are looking for something to satisfy that sweet tooth and a quick burst of energy, these peanut balls are sure to satisfy that craving . Relish them as many as you want without any guilt.

Ingredients:

1. 500 gms Roasted peanuts
2. 300 gms Jaggery/gud
3.  1 tablespoon Clarified butter/ghee 
4. A pinch of nutmeg power
5. 1/4 Tsp Cardamom powder
6. 1/2tsp Ginger powder (optional)

Process:
Preparation of the jaggery syrup 

• Heat jaggery by adding 1 cup water and 1 spoon of ghee to prepare a syrup ( 1 string consistency – the syrup when stretched between the thumb and the forefinger should give only 1 string) 

How to make laddus:

• Powder the peanuts to a coarse consistency and no need of peeling the skin off...just use as it is.
• Now mix all the other ingredients except ghee in  the hot syrup.Switch off the fire and mix it well.
• Prepare laddus while the mixture is little hot by applying little ghee  to the palms,shape into small round balls .

• Note: One more method of testing jaggery syrup:Keep a small plate/cup with cold water ready by stove side.When you take a bit of hot syrup and put in in water,you should be able to make a ball of it.Then the syrup is ready.
• In this recipe I have used organic jaggery which is dark brown in colour when compared to the usual jaggery which we get in grocery store.It gives a rich brown colour to the laddus.

Palak/Spinach parata

This parata/flat bread is a great breakfast, brunch or lunch recipe. With a lovely contrast of textures and flavours, altogether it’s a total pleasure to eat.

Ingredients:

1. 2Bunches of Spinach (about 300gms)
2. 3 cups Whole wheat flour
3. 10 Green chillies or to taste
4. 1/2tsp Ajwain/carom seeds
5. 1tsp Garam Masala
6. 4-5,finely chopped garlic cloves
7. 1tsp, chopped Ginger
8. 1tbsp oil
9. Ghee or oil for basting
10. Salt to taste
11. 1/2 cup Wheat flour for dusting
    

Method:

• wash and chop spinach leaves and keep aside.
• Heat 1tbsp of oil in a pan,add caram seeds followed by garlic,ginger and green chillies,saute for a 4-5 seconds.
• Now add chopped spinach and salt to taste, saute untill it changes to dark green.It takes about 4-5 minutes.Now add garam masala and saute for couple of minutes.Switch off the fire and let it cool a bit.
• Once the spinach mixture is cooled down,make a coarse puree out of it using a hand blender or food processor until incorporated but make sure it slightly coarse in texture.
• Now take a mixing bowl,add pureed spinach and add little flour at time,till all the flour is used up.if you feel the dough is little hard then use some curd or water to make it softer.Rub few drops of oil or ghee on it to prevent drying.
• Divide the dough into a big lemon sized balls and flatten it out into your palms.
• Dip into dry flour and roll into 7-8 inches big circle.
• Heat tava/skillet,add ghee or butter and fry parata's until bubbles appear and then flip over.wait again for few seconds and flip it over again.
• Now add some ghee and fry again.Press gently with spatula to make the parata swell up a little.when the brown spot appear on both sides remove the parata and serve hot with home made butter,pickle or thick yoghurt....Enjoy ;)

Fiery Hot Egg Drop Soup

Hot and sour Egg drop soup

 

When the cold winter wind blows through the trees and the ground freezes hard as a rock, nothing warms a body faster than hearty comfort food. Soups and stews are My family favorites during the snowy time of year.I just love the clean flavors of this fiery hot soup, flavorful with a little heat, this vegan soup is rich and tangy, perfect for detoxing after all the holiday indulgence .The real secret to its great flavor is the tamarind paste. Don't worry if you don't like tamarind paste,vinegar is an easy substitute

resh mushrooms, tofu, herbs and tomatoes make up the bulk of it - but the secret to its great flavor is the tamarind paste. Don't worry if you don't stock tamarind paste, lime juice is an easy substitute. - See more at: http://www.feastingathome.com/2014/11/vietnamese-hot-and-sour-tamarind-soup.html#sthash.h9oGV4ud.dpuf

Load it up with lots of chives/spring onions and fresh coriander and as many chilly paste as you handle. If you are a seafood person,substitute with prawns or shrimp.The nice thing about this recipe, besides being healthy and good for you - is that is quite easy and fast to make. And it's a great soup to have if you are feeling under the weather.

Hot and sour egg drop soup

Prep time:  10 minutes

Cook time: 15 minutes

Total time:  25 minutes

I love the clean flavors of this Vietnamese soup called, Canh Chua. Brothy, flavorful with a little heat, this vegan soup is rich and tangy, perfect for detoxing after all the holiday indulgences - See more at: http://www.feastingathome.com/2014/11/vietnamese-hot-and-sour-tamarind-soup.html#sthash.h9oGV4ud.dpuf

Ingredients:

1. ½ onion- diced (1 cup)
2. 1 tablespoon vegetable or olive oil
3. 3-4 cloves garlic chopped
4. 1 cup shredded chicken breasts,cooked of course
5. 4 well ripened tomatoes- finely chopped
   
6. 1 tsp sugar
7.  salt to taste
8. ½ tsp fresh cracked pepper
9. 4 cups vegetable or chicken stock
10. 1 teaspoon soy sauce  
11. 1tbsp tamarind paste or 1tsp of vinegar
12. 2 tbsp chopped coriander
13. 2tbsp chopped chives/spring onion greens 
14. 1tsp Chilly paste
15. 1tsp Chilly sauce

Hot and Sour Vietnamese Soup with Tamarind Ingredients:

• ½ onion- diced (1 cup)
• 1 tablespoon vegetable or olive oil
• 3-4 cloves garlic chopped
• 2 Cups sliced mushrooms (shiitakes or cremini)
• 4 Roma or vine ripened tomatoes- diced into 1 inch pieces
• 1 tsp sugar
• 1 tsp kosher salt plus more to taste
• ½ tsp fresh cracked pepper
• 4 cups vegetable or chicken stock
• 1 teaspoon soy sauce ( if using veggie stock) 
• 8 oz firm tofu, cut into ¾ inch cubes
• 1 Tablespoon tamarind paste (or tamarind concentrate) or sub lime juice
• ¼   Cup chopped cilantro
• ¼ C chopped chives or scallions
• Chili flakes or Aleppo pepper to taste

- See more at: http://www.feastingathome.com/2014/11/vietnamese-hot-and-sour-tamarind-soup.html#sthash.h9oGV4ud.dpuf

• In a Medium pot, heat oil over medium high heat, add diced onions. Saute until tender, stirring often, about 4 - 5 minutes. 
• Turn heat to medium, add garlic, and shredded chicken breast. Saute for about 3-4 more minutes. Add chilly paste. tomatoes, sugar, salt and pepper. Saute until tomatoes begin to melt, about 2-3 minutes.
• Add stock, soy sauce and tamarind paste or vinegar. Bring to a boil, and let simmer for 3-4 minutes. Taste for balance. Add salt to taste.
•  In a small bowl, whisk the eggs and egg yolk together using a fork. Drizzle egg a little at a time from the fork into the boiling broth mixture or you can use metal strainer,just strain the egg mixture into the soup,keep stirring the soup. Egg should cook immediately. Once the eggs have been dropped,boil 2 minutes and serve hot.

Load it up with lots of chives and cilantro, and as many chili flakes as you can handle. If you are not a tofu person, substitute prawns or shrimp - See more at: http://www.feastingathome.com/2014/11/vietnamese-hot-and-sour-tamarind-soup.html#sthash.h9oGV4ud.dpuf

Load it up with lots of chives and cilantro, and as many chili flakes as you can handle. If you are not a tofu person, substitute prawns or shrimp - See more at: http://www.feastingathome.com/2014/11/vietnamese-hot-and-sour-tamarind-soup.html#sthash.h9oGV4ud.dpuf

Load it up with lots of chives and cilantro, and as many chili flakes as you can handle. If you are not a tofu person, substitute prawns or shrimp - See more at: http://www.feastingathome.com/2014/11/vietnamese-hot-and-sour-tamarind-soup.html#sthash.h9oGV4ud.dpuf

Load it up with lots of chives and cilantro, and as many chili flakes as you can handle. If you are not a tofu person, substitute prawns or shrimp - See more at: http://www.feastingathome.com/2014/11/vietnamese-hot-and-sour-tamarind-soup.html#sthash.h9oGV4ud.dpuf

Load it up with lots of chives and cilantro, and as many chili flakes as you can handle. If you are not a tofu person, substitute prawns or shrimp - See more at: http://www.feastingathome.com/2014/11/vietnamese-hot-and-sour-tamarind-soup.html#sthash.h9oGV4ud.dpuf

Jeera aloo-gobi

The holy trinity of winter: Jeera aloo gobi.This dish is the highlight of the season and here is the perfect recipe.It combines baby potatoes and cauliflower and gets additional flavor from cumin,garlic and ginger and a hint of chat masala.

Ingredients:
1 medium sized cauliflower
15-20 baby poatoes
2tsp Cumin
4-5 Green chillies slit
2tsp Ginger garlic paste
1/2tsp Chat masala powder
1/4 tsp Black salt powder
1/2tsp Garam masala powder
Salt to taste
2tbsp oil

Method:
Pressure cook baby potatoes in enough water or just boil with little salt till done.
Now feel the potatoes and cut into half
Boil/blanch the cauliflower in enough water with little salt and turmeric powder.It will take about 10 minutes.Then drain the water and keep aside
Mix all the dry masala with 2tsp of water and keep aside
Heat oil in a kadai/pan,add jeera and let it crackle then add the mixture of dry spice powder and immediately add the boiled potatoes and cauliflower and give it a nice toss .Check the seasoning and cover it on low flame for 3-4 minutes or till done.
Serve hot with pulka ,roti or you can try it as filling for dosa's and chapati

 

tip: You can also sprinkle some pepper and squeeze some lemon while serving.

Nellikai/amla rasam

The winters kick-start the season of the Indian gooseberry, better known as amla. Botanically, this extremely sour little fruit is known as Emblica Officinalis. Though you may not find its taste appealing, don't be quick to dismiss it — it's abundant in nutrients and packed with the power of Vitamin C.
 I was wondering for months about how to add amlas in our daily diet .I did not want to take amlas in pickles or murabbaas all the time .I have been buying amla juice from Pathanjali and used to add this to salads and juices but never tried in this form.
However, few days before I tried this rasam specially for my hubby. Despite the fancy dinners my husband gets to enjoy the only thing he truly craves is a deep, steaming bowl of freshly-made dal or rasam.So when i tried this rasam he really liked the hot and sour combo with a kick of Hing/ asafoetida which is the key ingredient generally used in our konkani dal or saru

 

Ingredients

• 1/4 cup Toor dal
• 5-6 Amla/Indian gooseberry
• 3-4 Green chillies

For Tempering:

• 1 pinch Hing/ asafoetida
• 1/2tsp Mustard
• 1/2 tsp Cumin/jeera
• 2 springs of  Curry leaves
• 1 Dry red chilly( cut into pieces)
• 2 tsp Ghee
• 1 tbsp Coriander leaves,chopped

Cooking Directions

1. Wash and boil amla and green chilly in 2 cups of water.If you want spicy rasam then add some more chillies.
2. Deseed amla and grind with chillies to coarse paste
3. Pressure cook dal in 2 cups of water with little turmeric and oil.
4. Remove cooked dal and blend it well with churner/kadegolu or in a blender.
5. Now mix ground amla-chilly paste and dal together ,add 2 cups of water and boil for at least 10 minutes. This rasam should be thin ,watery consistency.
6. Now prepare the tempering by heating ghee in a small pan,followed by mustard,jeera,red chillies,hing and curry leaves and pour this over the rasam
7. Plain white rice is an excellent accompaniment or you can be served as a soup just before dinner or lunch ....choice is all your's :)