Mangalore Rasam Powder

Mangalore Rasam Powder

Ingredients:
Red chillies - 1 cup (broken into small pieces and
tightly
packed).
Dry coriander seeds - 1 cup
Gram dhal - 2 tablespoons
Oil - 1 tablespoon
Cumin seeds - 1 teaspoon
Fenugreek - 1/2 teaspoon (methi seeds)
Hing - a pea size lump or 1 teaspoon hing powder.
Curry leaves - 3 sprays.

Directions:
Break up the chillies along with the stalks into smaller
pieces
(to enable easier powdering). Heat oil in a kadai and fry
on a
slow fire, the hing and the fenugreek seeds till light
brown in
colour. Add coriander seeds, red chillies, cumin seeds,
gram dhal
and curry leaves and fry for about five minutes on a slow
flame
till it is well roasted and you get a lovely aroma. Remove
from
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flame and allow to cool. Powder fine and bottle it. This
powder
can be used for 2-3 months.
Use the chillies along with the stalks - as the stalks also
have
the potency of the chillies, and also provide fibre
for the
body).
* * *
245. Mangalore Rasam
(serves 6).
Ingredients
Tuvar dhal (thuvaram paruppu) - 1/2 cup.
Tamarind - lime size.
Tomatoes - 2
Green chillies - 1
Rasam Powder - 3 teaspoons p73
Sugar - 2 teaspoon (optional) - 2-1/2 tsp.
Salt - 1-3/4 teaspoon
Turmeric powder - 1/4 teaspoon
Seasoning
Ghee - 1 teaspoon
Red Chilli - 1
Mustard seeds - 1 teaspoon
Black gram dhal - 1/2 teaspoon
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Method
Pressure cook tuvar dhal with one cup of water and a
pinch of
turmeric powder for ten minutes - when cold, mash well.
Soak
tamarind in two cups of water for ten minutes, squeeze and
strain
out the liquid. Boil tamarind water with turmeric powder,
slit
green chilli, tomatoes (chopped) salt and sugar till
the raw
smell of tamarind disappears and the tomatoes are cooked.
Add the
mashed dhal, two and a half cups of water, and the rasam
powder
and boil for five minutes till slightly thick. Add curry
leaves
and coriander leaves. Remove from fire.
Heat ghee in a pan, add the mustard seeds, red chilli and
black
gram dhal. When mustard seeds splutter add hing powder-
pour the
seasoning over the rasam. Serve rasam hot with steaming
rice and
papads.
* * *
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246. Sambar
(serves 6)
Ingredients
Tuvar dhal - 3/4 cup
Vegetables - 3 cups (like sambar onions, white
pumpkin, chow-chow)
Tamarind - lemon size
Coriander leaves - 2 tablespoons
Curry leaves - 1 tablespoon
Rasam powder - 2 teaspoon
Salt - 1-3/4 teaspoon - 2 teaspoons
Sugar - 1-1/2 teaspoon (optional)
Turmeric powder - 1/4 teaspoon
Green chillies - 2-4.
Seasoning
Oil - 1 tablespoon
Red chilli - 1
Mustard seeds - 1 teaspoon
Black gram dhal - 1/2 teaspoon
Hing powder - 1/4 teaspoon
Method
Pressure cook dhal with one and a half cups of water
for ten
minutes. When cold mash well. Soak tamarind in one cup of
water,
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for five minutes, squeeze well and strain out juice.
Cook vegetables in one and a half cups of water. When
three-
quarter cooked add slit green chillies, salt and
sugar. Add
tamarind water and simmer till raw smell disappears. Add
mashed p73
dhal, rasam powder and curry leaves. Simmer
tillthick, add
coriander leaves.
Heat oil in a pan, add mustard seeds, black gram dhal
and red
chilli. When mustard seeds splutter, add hing powder and
pour the
seasoning over the sambar. Serve sambar hot with rice and
chips.
* * *
247. Cauliflower Curry
(serves 6)
Ingredients Cauliflower - 3 cups (in flowerets) Peeled and cubed potatoes - 2 cups Oil - 4 tablespoons Coriander leaves - 1
tablespoon Rasam powder - 2 teaspoon Cummin seeds - 1 teaspoon Salt - 1 teaspoon Sugar - 1 teaspoon Turmeric powder
- 1/4 teaspoon Hing powder - 1/4 teaspoon Onion - 2 Green chillies - 2 Capsicum - 1 Ginger - 1 cm p73 Method:Chop all
vegetables. Heat three tablespoons oil in a kadai, add the cummin seeds and hing powder. When the cummin seeds
splutter add the onions, capsicum, green chillies and ginger into the hot oil and fry till the onion turns golden. Add
tomatoes and fry till it becomes mushy. Add cauliflower, potatoes and turmeric powder, fry a bit, add salt, sugar and
quarter cup of water. Cover and cook till the vegetables are cooked and the curry is dry. Add the rasam powder, coriander
leaves and the remaining one tablespoon of oil-fry till you get a lovely aroma. Remove and serve piping hot with rotis or
rice. (Plain potato curry can also be made the same way).
248. Sambar Masala
Masala Ingredients
Methi (Fenugreek) 1 tsp.
Chana Daal seeds 2 tbsp.
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Coriander Seeds 4 tbsp.
Red Chillies 4-5
Asafoetida(optional) 1 tsp.
Coconut (grated) 3 tbsp.
Oil 3 tbsp.
Masala Preparation
· Roast methi, chana daal, and asafoetida.
· Add chillies when daal starts getting red.
· If using dry coconut, soak it in a little water and blend the daal mixture and coconut until the paste is fine. Keep
aside.
249. Vada
Ingredients
Moong Daal 1/2 cup
Urad Daal 1/2 cup
Onion 1
Coriander 2 tsp.
Green Chili 1
Chili powder 1/2 tsp.
Salt 1 tsp.
Ginger 1 tsp.
Baking Soda 1/4 tsp.
Method
· Soak urad daal and moong daal for 2-3 hours.
· Grind daals into a coarse paste.
· Add finely chopped onion, salt, coriander powder, chili powder OR green chili, ginger and soda. Mix well and set
aside for 4-5 minutes.
· Fry small spoonfuls of the mixture in hot oil.
250. Didir Onion Rava Dosa
Ingredients
one cup semolina/rava
one cup maida
1/2 cup rice flour
4-5 green chillies finely chopped
3/4 inch ginger chopped fine
1 1/2 tspn jeera slightly crushed (enough to bring out its flavor)
salt to taste
good pinch asafoetida
2-3 chopped onions
a bunch cashews
oil to make dosas
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Method
· Mix rava, maida, rice flour together into a thick batter adding little water at a time so no lumps are formed. Mixing
by hand is a good idea if you don't have a whisk or electric mixer. Add salt, crushed cumin asafoetida and leave in
a warm spot for six to seven hours at least.
· When ready to eat, spray a non-stick pan lightly with oil and warm.
· Thin out the batter to the consistency where it can be drizzled onto the pan with a spoon. Drop chopped green
chillies and ginger into batter.
· Sprinkle some of the cut onions and cashews onto the pan and now continuing on low-medium heat, drizzle the
batter such that there is a latice work effect. A lot of holes is just the thing. Dribble a bit bit of oil around it and
when the edges start turning brown coax it off the pan with a flat, wide spatula and flip it over. Remove in a few
minutes and make more.
· For the plain rava dosa leave out the onions.
251. Didir Dosa
Ingredients
3 measures of rice flour
1 measure of urad flour
Method
Mix well so no lumps are formed. Salt to taste. Leave covered in a large pot overnight. Make thin crepes, preferably in non-
stick pan.
252. Dosai
Ingredients
Rice 1 1/2 cups
Urad Daal 1/2 cup
Salt 2 tsp.
Method
· Soak the rice and daal separately in slightly warm water for 2 - 8 hours.
· Grind separately to a smooth paste and mix in a large vessel with salt. Mix thoroughly (use blender if possible).
· Ferment for 12 hours.
253. Basic Curry Sauce
Ingredients
· 3 tablespoons vegetable oil or ghee (clarified butter)
· 1 medium onion - finely chopped
· 4 cloves garlic - peeled and sliced
· 1.5 inch piece root ginger - peeled and thinly sliced (it should look about the same volume as the garlic)
· (optional) 2 mild fleshy green chillies - de-seeded and veined then chopped
· half teaspoon turmeric powder
· half teaspoon ground cumin seed
· half teaspoon ground coriander seed
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· 5 tablespoons plain passata (smooth, thick, sieved tomatoes, US = purée) or 1 tablespoon concentrated tomato
purée (US = paste) mixed with 4 tablespoons water
Method
Heat the oil in a heavy pan then add the chopped onion and stir for a few minutes with the heat on high.
Add the ginger, garlic and green chilli (if using). Stir for 30 seconds then put the heat down to very low.
Cook for 15 minutes stirring from time to time making sure nothing browns or burns.
Add the turmeric, cumin and coriander and cook, still very gently, for a further 5 minutes. Don't burn the spices or the
sauce will taste horrid - sprinkle on a few drops of water if you're worried.
Take off the heat and cool a little. Put 4 fl oz cold water in a blender, add the contents of the pan and whizz until very
smooth. Add the passata and stir.
Put the puréed mixture back into the pan and cook for 20 - 30 minutes (the longer the better) over very low heat stirring
occasionally. You can add a little hot water if it starts to catch on the pan but the idea is to gently "fry" the sauce
which will darken in colour to an orangy brown. The final texture should be something like good tomato ketchup.
Warning - it WILL gloop occasionally and splatter over your cooker, it's the price you have to pay!
254. Biryani
Indgredients: (serves 6)
2lbs Spring Lamb (cleaned and cut into medium size pieces)
4ozs Yougurt
4ozs Ghee
1lb Rice (washed)
4ozs Onions (sliced finely)
1oz Ginger & Garlic (equal amounts crushed)
1 Lemon
1oz Armonds (ground)
2 Cinamon sticks
4-6 Cardimons
1oz Milk
Qtr tspn Safron
2-3 Green Chilies
Half tspn Black Zeera
2-3 Cloves
Half tsp Garam Masala
(equal amounts of Black Zeera, Cardimons & Cinamon sticks, with half amount of cloves)
Salt to taste
Corriander and Fried Onions to Garnish
Method:
In a large bowl mix the meat, yoghurt, almonds, chopped green chillies, ginger and garlic, salt, and ground garam masala.
To the mixture add half a teaspoon each of chilli powder and termeric. Marinate for at least 4-6 hours in the fridge.
Fry the onions in ghee until golden brown and crisp. Drain away any excess ghee and then remove the onions and spread
over a large plate. This should keep the onions crispy. Once they have cooled crush the onions with your fingers and add
this to the marinated meat mixture.
In a large pan half fill with water and add salt, whole garam masala and one green chilli. Bring this to the boil and add the
washed rice and cook until the water boils. Once the water has boiled drain the rice in a colander and rinse with a little cold
water.
Grease the saucepan generously with ghee and transfer the meat mixture. Level the surface and now spread the rice evenly
over the meat. Squeeze the lemon and pour the juice over the rice.Warm the milk and crush the safron into it. Pour the
milf/safron mixture over the rice. Dot generously with ghee. To garnish spread the fried onions and corriander over the rice.
Cover the saucepan tightly. Allow to steam on high heat for about 10 minutes and then lower the heat and cook for
another 1 and a half to 2 hours. Before removing the pan from the cookeer ensure that there is no moisture left in the meat.
This can be checked by simply listening for a sizling sound. If there is no sizzling then the Biryani is ready.
Biryani is traditonally served with Mirch Salan and Yoghurt Chutney.
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255. Double Ka Meetha (Bread Pudding)