Friday, November 21, 2014

Ginger Rasam | Inji Rasam | How to make Ginger rasam | Ginger Rasam for cold | Easy Rasam Recipes

how to make ginger rasam


Rasam is a spicy South Indian Soup which is prepared in different varieties. This Ginger Rasam is one such variety, which is used for sore throat, cold or fever. I used to prepare either this rasam or Pepper Rasam when any body have cold in our family. Ginger has so many medicinal values and my grandmom used to prepare inji kashayam during my childhood days. This ginger rasam preparation also has so many variations. I followed a simple recipe for this.

You can view some other rasam recipes below

How to make Ginger Rasam

Preparation time: 10 min | Cook Time: 10 min | Serves: 5
Recipe Category: Main | Recipe Cuisine: South Indian

Ingredients
To grind or smash
Ginger / Inji - 1 inch 
Pepper - 1/2 tsp
Garlic - 2 cloves
Cumin seeds - 1/2 tsp

To make Rasam
Ginger - 1/2 inch (chopped to fine pieces)
Tomato - 1 small (optional)
Tamarind water - 1 cup ( made from 1 lemon sized tamarind )
Dry red chillies - 1 (optional)
Curry leaves - few
Coriander leaves - few
Mustard seeds - a pinch
Cumin seeds - a pinch (optional)
Oil - 1 tsp
Ghee - 1/2 tsp 
Asafoetida - a pinch
Turmeric - a pinch
Salt - as per taste 
Water - 3 cups
Lemon juice - 1 tsp (optional)


Method
1. Take the ingredients mentioned in To Grind or smash and crush it as shown below.


2. In a kadai / pan, add the oil and when it is medium hot, add the mustard and when it splutters add the cumin seeds and curry leaves. Fry for a 30 sec and add the crushed pepper garlic paste (from 1) and fry for a min. (If you want to add the red chillies, add at this stage before adding the crushed paste. I didnt add, as I felt it will be too spicy for my kids)


3. Add the tomato and saute it. Add the remaining ginger pieces. Saute for 2 min.


4. Add the water and the tamarind water. Add the salt, turmeric powder and asafoetida. Allow to boil. Add the coriander leaves and ghee at this stage.


5. Switch off the flame and wait for 2 min. Add the lemon juice now.


6. Serve the hot hot Ginger rasam.
inji rasam

Hot Hot Ginger Rasam is ready

Notes:
1. Adding lemon juice is purely optional.
2. If you need more spicy, add the dry red chillies.
3. The ginger and pepper are very good for cold and fever, so i added both in this rasam. But my grandma, used to prepare only with ginger. So you can prepare this rasam without adding the pepper also.


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Saturday, November 8, 2014

Masala capsicum rice | How to make Capsicum Masala Rice | Easy Rice Recipes | Masala rice recipe

capsicum rice


I wanted to try this Capsicum Masala Rice for a very long time, but some how I didn't find time. Last weekend I tried this finally. This is so easy to make recipe and the crunchiness in the capsicum makes the rice even more tastier and the fresh ground masala makes it more aromatic. Everybody in our family loved it lot. Here is the recipe for the easy Capsicum Masala Rice.

You can view some capsicum recipes below
Roasted capsicum soup

masala capsicum rice

How to make Capsicum Masala Rice

Preparation time: 10 min | Cook Time: 07 min | Serves: 4
Recipe Category: Main | Recipe Cuisine: South Indian

Ingredients
Capsicum - 1 big
Cooked rice / Left over rice - 2 cups 
Urud dal - 1 tbsp
Channa dal - 1 tbsp
Red chilli - 3 to 4
Mustard seeds - 2 pinch ( 1 pinch for grinding and 1 pinch for seasoning )
Cumin seeds - 1/4 tsp
Coriander seeds - 1 tsp
Peanuts - 1 to 2 tsp
Cinnamon stick - 2 to 3 small sticks
Curry leaves - few
Oil - 2 tsp
Ghee - 1 tsp (optional)
Salt as per taste


Method
1. Wash and cut the capsicum in cubes and keep ready as shown below.
2. Take the ingredients mentioned in fry and grind and dry fry them. Take care not to over fry them, as you may get bitter taste. 


3. Fry them till you get a light brown colour in low flame. Grind them to a coarse powder. 


4. In the wok or kadai, add oil and when hot add the mustard seeds and curry leaves. When mustard seeds splutters, add the capsicum and little salt. Sauté them. (Just 2 to 3 min). 


5. Add the ground masala and mix well. 


6. Add the rice, mix it and check for the salt. 

7. Serve the hot masala capsicum rice with papad. 

how to make masala capsicum rice

Yummy capsicum masala rice is ready

Notes:
1. You can even add 1/2 tsp of black pepper for extra spiciness. 
2. You can also add the fennel seeds and grated coconut while frying for extra flavor. 
3. One of my friend suggested to add the toor dal also. Haven't tried it yet. 
4. Before serving, you can also add a tsp of ghee, which tastes great.
5. Rice quantity can be adjusted according to your taste and spiciness.


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