'Rasam' or 'Saaru' as it called in Kannada means the juice/extract or essence. Also you can add a teaspoon of fenugreek seeds/methi along with pigeon peas
When it splutters, add the same to the rasam. Tuvar dal - 1/4 cup [ boiled and mashed ]. Ghee - 1/2 tsp. Turmeric powder - 1/4 tsp. Cumin seeds - 1/2 tsp. 1/2 tsp Turmeric powder - 1/4 tsp Mustard seeds - 1 tsp Asafoetida - a pinch
The Sathumudhu(Rasam) made in Iyengar marriages have a distinct and exotic taste. This recipe was sent by a friend of mine(Parthasarathy), which he has tasted in Thennangur temple and I felt that this tasted like the kalyana sattumudhu
I always take pride that the two most prepared items in our kitchen , the rasam and sambar has been perfected over the years through several trials and many varieties are being prepared, yet there always comes the time when you sit down to a scrumptious wedding feast and served hot sambar or rasam , you start yearning , wistfully, why cant we get the exact taste like the kalyanarasam
I think this is a specialrasam served in weddings so the name kalyana(marriage) rasam. There are so many many varieties of rasam right fro something simple like tomato rasam,oridinaryrasam to something like thiskalyanarasam,dhuvadhasirasam etc
The name thengaipaal rasam was very tempting, coz we normally make rasam with dal/tamarind sometimes with fruits like plum and pineapple, but with milk, was interesting
Add the fried Veepam poo/neem flowers and switch off. Special vessel. The 'Veepam Poo' rasam is made on Tamil New year's day and the main significance of making this dish is to start a new year with body cleansing
This rasam is supposed to be a speciality of Hebbar Iyengar, a sub-caste of the Karnataka Brahmins. Finally i settled with this Rasam/Satumadu from Chandra Padmanabhan's Simply South
The post Special Chicken Fry appeared first on Spicy Kitchen. 1/4 spn. 1/2 spn. 1/4 spn. 1/6 spn. 1/2 spn. 1/2 spn. Keep in refrigerator for 1/2 hour. 1/4 spn. 1/2 spn. 1/4 spn. 1/6 spn. 1/2 spn. 1/2 spn
We all know that a side dish using potatoes are perfect match for poori/puri ( puffed Indian bread). Heat oil in a pan or karahi/wok over low flame and add the green chillies , mix
Now add oil to pan fry the cottage cheese/paneer. Hyderabadi Biryani is an exquisite main dish that can delight your friends and family on weekends or special days
Food is an integral part of any festival celebration in India and the Puthandu Special dish is the 'Mango/Mangai Pachadi' served along from the elaborate feast of Rice, Paruppu Vadai or Medhu Vadai, Payasam, Sambar, Paal Kootu, Mor Kuzhambu and Veepam Poo Rasam
In south India, rasam recipes are too common and therefore a specialrasam powder is made and added to the rasam instead of adding various spices, but here I have added individual spices which rasam consists of to bring an authentic flavor
especially when we have cold. pepper garlic rasam / pepper rasam / garlic rasam is a kind of hot and spicy south indian style soup which is not only good for digestion but also works as best home remedy for sore throat and cold during winter months
If there's one dish that I would no doubt include while I have guests home for lunch or dinner, is this Special Chicken Roast blended in a special mix of spices and herbs
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