Chicken Rasam Chettinad Style

It's has been a long time since I updated my blog, although I have been trying many dishes.  Just never made it to blog them.

Thought of ending 2016 with a soupy story as Hubby is down with fever. Chicken soup for the soul. 

Search and found this link :.http://solaiachiskitchen.blogspot.qa

So thanks to Mrs Solai, my hubby has a nice treat of rasam to soothe him.

Verdict from Hubby - he liked it


CHICKEN RASAM CHETTINAD STYLE
Courtesy of Mrs Solai (http://solaiachiskitchen.blogspot.qa)

Ingredients

250gm chicken pieces (I used about 350gm mainly from chicken wings and bones)
15 pearl onions - chopped ( I used shallots)
1 medium sized tomato - chopped
1tsp chilly powder
1tsp of turmeric powder

Rasam powder - to grind

1.5 tsp peppercorns
1.5 tsp cumin seeds
1 tsp fennel seeds
1 tsp coriander powder ( I used 2tsp of coriander seeds instead)
Dry chillis - 2
Shallots - 8
Garlic - 5

Tempering

1tsp of cumin seeds
1 sprig of curry leaves
oil

Method

1.  Wash and place the chicken pieces into a pressure, Add in chopped tomato, shallots, chilly powder and turmeric powder.  Add about 5 glass of water and salt.  Stir and pressure cooker till 1 whistle and let it simmer for another 10mins.  Switch it off from the flame.

2.  While the chicken is cooking, prepare your rasam powder.  Grind peppercorns, cumin, fennel seeds and coriander seeds to a fine powder. If using coriander powder add in only after grinding cumin, fennel and peppercorns.  Add in shallots and garlic and grind further.  Do not add any water to this mixture.

3.  Open the pressure cooker and strain the contents.  Set aside 

4.  In a pan, heat some oil.  Once it is hot, add in some cumin seeds and curry leaves.  Pour the strained soup into the pot and also the grinded powder. Salt to taste and let it boil gently and remove it from fire.

5.  Serve hot with some chopped coriander.

Note.

** I did not strained the chicken pieces, instead left it together.

Enjoy a hearty soup to cure your cold.


HAPPY NEW YEAR, MAY THE COMING YEAR BRINGS THE BEST TO ALL MANKIND.

Regards


Sathiarani



 

Mutton Bone Rasam/Soup

Mutton Bone Rasam/Soup

My son recently had a hairline fractured on his left elbow.  Friends suggested making home made mutton bone soup for a speedy recovery. Apparently the juicy from the bones have healing properties for the bones.  I used a pressure cooker to stew my soup.

Lets look at how to prepare this soup.

Item A
1 tsp of peppercorn
2 tsp of coriander
1 tsp of white peppercorn
1 tsp cumin seeds
1 tsp fennel seeds
2-3 dried chillies depending on the spiciness required
a few sprigs of curry leave

Item B
1 small onion
thumb sized ginger
3-5 cloves of garlic

Item C
1 tomato - chopped small
2-3 chilly  chopped coarsely

Item D
150 gms of mutton bones with fats
6 cups of water
1/2 tsp of turmeric

Item E
1 tbs of gingely oil - optional

Item F
a handful of finely chopped coriander leaves

1.  Grind items A into fine powder and Items B into fine paste.
2.  In a pressure cooker/deep based pot put in all items except gingely oil and coriander leaves.  Cover the pressure cooker and let it on till 5 whistles.
3.  If not using a pressure cooker, stew/boil the soup for an hour or till the meat are well cooked.
4.  Add in gingely oil and chopped coriander leaves and leave it to simmer for another 10 mins.
5.  Ready to serve with bread or rice or just enjoy it as it is.

Enjoy

Sathiarani

Drumstick Pulp Rasam

I was just jayblogging when I chanced upon Priyas and what caught my attention was this Drumstick Pulp Rasam and my brained zoomed to delicious drumstick soup that I had at Anjappar recently. 

It was really delicious and I was actually surprise that we can make soup of drumstick. Normally I had cooked them with sambar, sardine curry or just simply drumstick masala with egg .

Priyas Versatile Recipes - Everyday's Cooking (http://priyaeasyntastyrecipes.blogspot.com)  is a great page with loads of recipes just waiting to try and enjoy.   I knew I have stock of drumstick in my fridge so that's it, and I always have ready stocked of boiled toor dhall.

I tried and was very happy with the result. It was a good combination with sambar and cabbage fry.

Drumstick Pulp Rasam
Source : http://priyaeasyntastyrecipes.blogspot.com/2014/01/drumstick-pulp-rasam.html
copy and paste from Priya's page

Ingredients Required

1/4cup Toor dal (cooked)

2 nos drumstick big and tender ( I used 3 as mine was slender looking drumstick)

1tsp Rasam powder

1no Tomato (crushed) - I blend instead

Few curry leaves

2nos Garlic cloves (crushed)

1tsp Lemon juice

Few coriander leaves

3nos Dry red chillies

1tsp Mustard seeds +Urad dal

1/4tsp Asafoetida powder

Oil

Salt

 

Method

1. Cut the drumsticks as one inch pieces.
2. Cook the sliced drumsticks with enough water until they turns soft.
3. Drain the water and scoop out the pulp from the cooked drumstick and keep aside.
4. Now take this drumstick pulp,crushed tomato,cooked toordal,curry leaves, crushed garlic cloves, coriander leaves,salt and rasam powder  in a bowl.
5. Add enough water to make it thin.
6. Heat the oil, lzt splutters the mustard seeds,urad dal, add the asafoetida powder,dry red chillies, fry until they turns brown.
7. Add immediately the already prepared drumstick-dal mixture to the tempered spices, once the rasam starts bubbling put off the stove.
8. Add the lemon juice and give a stir, serve with rice.

Sathiarani

Milagu Rasam / மிளகு ரசம்

An overdue post - 

Mr Hubby was suffering from running nose, fewer - all due to seasonal change from summer to winter.  I thought of making chicken or crap soup but he wanted something light and meatless - in other words vegetarian.

And I remember my mum use to make milagu rasam for us in our younger days.

What you need..

• 4 tbs of black peppercorn
• 2 tbs of coriander seeds
• 1 tbs of cumin seeds
• 5-6 shallots
• 3-4 garlic
• 3- 4 dry chillies
• 1 tsp of mustard seeds
• 1 tsp of urad dhal
• 1 sprig of curry leave
• 1 tomato - chopped finely
• lemon size tamarind - soak in hot water
• salt
• 1/4 tsp of tumeric powder
• coarsely chopped coriander leaves

How to do..

• Dry roast slightly black peppercorn, coriander seeds, cumin seeds.
• Let it cool, grind coarsely with shallots and garlic. Set aside
• Heat oil in a wok/pan.
• Add in mustard seeds, once it starts to pop, add in urad dhall, fry for a seconds.
• Add in the dry chillies and curry leaves, stir further.
• Add in the tomatoes - stir in till the tomatoes are soft.
• Next add in the blended spices, give it another go for a few minutes
• Pour in the tamarind juice, salt and tumeric, mix well and let it boil on medium heat.
• Let it simmer for a few more minutes on low heat.
• Remove from fire and add in the chopped coriander leaves.

Enjoy....

Instant Takkali Rasam @ Instant Tomato Rasam

2 -3 medium size tomatoes - chopped finely
2 tsp of ginger garlic paste
1 small onion - slice fine
1 red chilli - slice fine
1 tsp mustard seeds
sprig of curry leaves
1/2 tsp of turmeric powder
1 tsp jeera powder

 Method
chopped the tomatoes into small pieces (or you may blend the tomatoes)
heat oil, once hot add in mustard seeds.
after the spluttering, saute onion till onions soft
next add ginger garlic paste, fry for a few seconds.
add in red chilly and tomatoes - saute for a few minutes.
cook the tomatoes till they are soft and mushy, cover if you wish but keep stirring to avoid burning
add 4 cups of water. cook on medium to high fire for till it starts to boil.
add in turmeric and jeera powders, salt to taste, curry leaves. let it boil for a few more minutes.
remove from fire and ready to serve.

Instant Rasam

this rasam or Indian soup is a quickie. The spices in a rasam is said to aid digestion after a heavy meal....

1/2 cup of cooked toor dhall
a lemon size of tamarind - soaked with hot water -
2 tomatoes - chopped fine
1 onions - sliced
a few garlics - pound coarsely
1tsp mustard seeds
1tsp urad dhall
3tbs of Rasam powder
1tsp of Sambar powder
2-3 dried chillies - cut small
1tsp asofoetida powder (hing)
salt to taste
curry leaves - s few sprigs
coriander leaves - a few sprigs

Method

heat oil, once hot add hing and let dissolve.
add in mustard seeds, urad dhall and let it splutter, then add garlic, onions and curry leaves and fry for a few minutes.
add the chopped tomatoes and cooked till the tomatoes are soft.
pour in the tamarind juice and cooked it for a few minutes.
Add in the cooked dhall and let it cooked up to 1 boil .
Remove from heat and sprinkle some coarsely chopped coriander leaves.
Best eaten with hot steaming rice or out of a cup.