Ginger Garlic Rasam

Rasam is one of the most comforting food.  My MIL is an expert in making so many varieties of Rasam.  I learned a few from her and you can check it out a few from here.  We make rasam using garlic occasionally. But this is something I tried here recently when my kiddo got sick with stomach upset and she started throwing up suddenly.  Because of that her throat became sore.  Ginger is good for throat and garlic is good for digestion.  Here goes the recipe.

Tomato Soup

I finally managed to get some time to write a blog post. May was so hectic for me. This is a soup recipe which is lying in the draft for one year. My MIL made this simple soup during last year Chennai trip. I took the picture and learned the recipe from her. But somehow or the other, I was so lazy to write it. Today I thought I will finish this one first. 

Ingredients:-

1. Tomato - 5 (big)
2. Black pepper (whole) - 3 tsp (acc to taste)
3. Salt to taste
4. Corn Flakes - 1 cup (optional)
5. Butter - 1 tsp
6. Corn Flour/Rice Flour- 2 tsp

Soak the black pepper in water for half an hour. In the mean time, boil the tomatoes and remove the skin.  Let it cool for few minutes. Grind it into a smooth paste along with the soaked pepper.  In a wide pan, pre heat butter, pour the grounded tomato paste along with one and half cup of water. Add required amount of salt and let it boil for few minutes. In order to get a thick consistency, mix the corn flour/rice flour with two tablespoon water and pour it on top of the tomato. Let everything mix and boil for another 5 minutes. When you are ready to serve, take required amount of soup in a bowl, garnish it with a handful of cornflakes and enjoy. Since my girls dont eat spicy food, she used little amount of pepper. We had to add couple of more teaspoon of grounded pepper powder in it in order to get some spiciness.

Dhall Soup

This dhall soup is something which me and my husband love it very much. There is a North Indian Restaurant (Royal Taj) near our house and we go there every weekend and order this soup. My husband always asks me to try this recipe at home but I am kinda scared cos my twins like to try this soup atleast few teaspoons in that restaurant. If I make a mistake in the recipe, then I am pretty sure, they will not taste it anymore:) Was just waiting for good time to try and as I said earlier, I like to explore new stuff when my husband is not around. I tried this soup three times during this week and came out with the exact one (which we taste in Royal Taj)only day before yesterday. (Of course I had to waste couple of cups of dhall which is not really good). Well here comes the recipe.

Ingredients:-

1. Channa dhall - 3/4 cup
2. Toor dhall - 1/4 cup
3. Moong dhall - a little less than 1/4 cup
4. Turmeric powder - 1/2 tsp
5. Salt to taste
6. Green chillies - 1
7. Red chilli powder - 1/2 tsp ( acc to taste)
8. Whole pepper - 1/2 tsp (acc to taste
9. Ginger - a small piece
10. Garlic - 1 clove (as per taste - I amnot a big fan of garlic)
11. Onion - 1 (if it is medium size or 3/4 if its big)
12. Tomato - 1
    
13. Sour cream - 1 dollop
14. Green onion - to Garnish
15. Green peas - 2 tsp ( I used frozen and using peas is optional)
    
16. Oil - 1 tsp
17. Cumin seeds - 1/2 tsp
18. Lemon Juice - 2 tsp (acc to taste
    

First Soak all the three dhalls in hot water for half an hour. After half an hour, pressure cook it along with turmeric powder. In the mean time, pre heat oil in a pan, splutter cumin seeds and fry whole pepper along with asafoetida powder. Add chopped ginger, garlic and green chillies and fry it till garlic becomes pink in color. Now add chopped onions to it. Saute for few minutes. Add chopped tomato along with required amount of red chillies powder and salt and mix everything well and let it cook till tomato becomes mushy. In the mean time, when the pressure is released, take the dhall out and beat it with a spatula nicely. Now add the cooked dhall to the ingredients and add required amount of water (3 to 4 cups depending upon the required consistency) and let it boil for 3 to 5 minutes. If it becomes too thick, then add one more cup of water. Stir it well and turn off the stove. Let it cool. Mix the lemon juice and grind it into a smooth paste. Again, if the consistency is so thick, can add water while grinding. I kinda liked the smooth soup. Now add the thawed & cooked (cook it in microwave for few minutes) green peas and enjoy it with a dollop of sour cream and a teaspoon of chopped green onions.


This dhall soup recipe goes to Susan's MLLA event, 18th edition is being hosted by Srivalli