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Rasam
Rasam

Rasam is a tasty South Indian Dish which tastes and resembles a Soup. There are varieties of Rasams. Rl Rasam is good for Digestion and also good if you have Cold. A typical South Indian Dish starts with Samabar Rice (Rice mixed with Samabar) and then Rasam Rice. It finally ends with Curd Rice.

Sambar rice is rich in protein as it contains Thuvaram Paruppu (Hindi-Toor Dal & English – Lentil). Rasam aids in digestion and Curd or More (More is nothing but butter milk) rice which is rich in calcium. Rice is rich in carbohydrates and gives enough calories for people who are working hard. Drinking one cup of Rasam can also reduce weight to an extent and keep the person active.

You can prepare variety of Rasam other than the standard one mentioned here 1.	Pineapple Rasam 2.	Milagu Rasam or pepper Rasam – good for Digestion and cold 3.	Lemon Rasam 4.	Kollu Rasam

Ingredients •	Tomatoes- 2 (if small) or 1 (big). Use Ripen tomatoes for better taste. •	Tamarind or Tamarind Paste – 1 small ball or 1-2 table spoon of paste •	Rasam Powder - 1 tablespoon •	Asafotedia – 2-3 pinches •	Thuvaram Parrupu or Lintel or Toor Dal – ¼ cup •	Salt – 1 tablespoon •	Turmeric – 2 pinch •	Coriander leaves - optional

Making Rasam: Take a small ball of Tamarind or 1-2 spoon of Tamarind Paste. If you have tamarind, you need to first soak it in hot water and then crush and squeeze the essence into vessel. Pour the paste or essence into 2 cups of water. Add one tablespoon of Salt and Rasam Powder into the vessel. Cut the tomatoes into small pieces and add to the vessel. Add 2-3 pinches of Asafotedia. Boil the mixture for 15 minutes. Parallely cook the Toor Dal or Thuvaram Parrupu or Lintel in a pressure cooker for 15- 20 mins. You can place the Toor dal in a small cup in cooker and add pinches of Turmeric to it. If water is hard water, you can cook for 5- 10 mins extra. Once the Toor Dal or Lintel is cooked, crush the Dal and mix into a semi liquid form. Mix the Dal with one cup of water and pour into the vessel and turn on the flame. Immediately switch off the flame, once the liquid starts boiling again and froth is formed.

You can also cut 5-10 leaves of coriander and add it to the water along with Tamarind for better smell and Taste. You can serve Rasam with Hot rice or let the Rasam to settle down in vessel for 20-30 mins. You can see clear soup at the top which can be served for drinking as it.

How to make Rasam Powder:

2.1	Ingredients •	coriander seeds(dhania) - 1 cup •	cumin seeds(jeera) - 3 tablespoons •	black pepper seeds - 1 table spoon •	red chilli powder - 2 table spoons •	mustard seeds - 1 1/2 teaspoon •	turmeric powder(haldi) - 1 teaspoon •	asafotedia hing) - 1/2 teaspoon

Dry all these items and roast it in mild flame separately. Grind them with Turmeric and Asafotedia. Grind so that the powder is very nice and there are no grains. The powder should be stored in a dry and closed container and should be used within a month. You can add Masala, Lavang for better smell.

Rasam
Rasam is a tasty South Indian Dish which tastes and resembles a Soup. There are varieties of Rasams. Rl Rasam is good for Digestion and also good if you have Cold. A typical South Indian Dish starts with Samabar Rice (Rice mixed with Samabar) and then Rasam Rice. It finally ends with Curd Rice.

Sambar rice is rich in protein as it contains Thuvaram Paruppu (Hindi-Toor Dal & English – Lentil). Rasam aids in digestion and Curd or More (More is nothing but butter milk) rice which is rich in calcium. Rice is rich in carbohydrates and gives enough calories for people who are working hard. Drinking one cup of Rasam can also reduce weight to an extent and keep the person active.

You can prepare variety of Rasam other than the standard one mentioned here 1.	Pineapple Rasam 2.	Milagu Rasam or pepper Rasam – good for Digestion and cold 3.	Lemon Rasam 4.	Kollu Rasam

Bold textIngredients •	Tomatoes- 2 (if small) or 1 (big). Use Ripen tomatoes for better taste. •	Tamarind or Tamarind Paste – 1 small ball or 1-2 table spoon of paste •	Rasam Powder - 1 tablespoon •	Asafotedia – 2-3 pinches •	Thuvaram Parrupu or Lintel or Toor Dal – ¼ cup •	Salt – 1 tablespoon •	Turmeric – 2 pinch •	Coriander leaves - optional

Making Rasam: Take a small ball of Tamarind or 1-2 spoon of Tamarind Paste. If you have tamarind, you need to first soak it in hot water and then crush and squeeze the essence into vessel. Pour the paste or essence into 2 cups of water. Add one tablespoon of Salt and Rasam Powder into the vessel. Cut the tomatoes into small pieces and add to the vessel. Add 2-3 pinches of Asafotedia. Boil the mixture for 15 minutes. Parallely cook the Toor Dal or Thuvaram Parrupu or Lintel in a pressure cooker for 15- 20 mins. You can place the Toor dal in a small cup in cooker and add pinches of Turmeric to it. If water is hard water, you can cook for 5- 10 mins extra. Once the Toor Dal or Lintel is cooked, crush the Dal and mix into a semi liquid form. Mix the Dal with one cup of water and pour into the vessel and turn on the flame. Immediately switch off the flame, once the liquid starts boiling again and froth is formed.

You can also cut 5-10 leaves of coriander and add it to the water along with Tamarind for better smell and Taste. You can serve Rasam with Hot rice or let the Rasam to settle down in vessel for 20-30 mins. You can see clear soup at the top which can be served for drinking as it.

How to make Rasam Powder:

2.1	Ingredients •	coriander seeds(dhania) - 1 cup •	cumin seeds(jeera) - 3 tablespoons •	black pepper seeds - 1 table spoon •	red chilli powder - 2 table spoons •	mustard seeds - 1 1/2 teaspoon •	turmeric powder(haldi) - 1 teaspoon •	asafotedia hing) - 1/2 teaspoon

Dry all these items and roast it in mild flame separately. Grind them with Turmeric and Asafotedia. Grind so that the powder is very nice and there are no grains. The powder should be stored in a dry and closed container and should be used within a month. You can add Masala, Lavang for better smell.