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Kandi kattu is a light rasam which is made with toordal and seasoned with ghee.This is a traditional rasam recipe form Andhra Cuisine. Can serve this with steamed rice and side dish, pappad.No tamarind or lemon is used in this rasam recipe if you like tangy taste you can add little lemon juice but in traditional recipe we don't add any of them. You can serve this as a lentil soup and this as a soup will give you good energy after a fast and also a best choice for white loss.. here is the recipe.
INGREDIENTS:---
Toor dal --- 1/2 cup
Turmeric powder --- a pinch
Salt -- 1/2 tea sp or according to your taste
Green chillies --- 3 chopped
Curry leaves ---- 2 springs
Garlic cloves --- 5 cloves crushed
Ghee or oil --- 1 tea sp
Mustard seeds --- 1/2 tea sp
Cumin seeds --- 1/2 tea sp
Dry red chillies ---1 broken
Asafoetida --- 1/4 tea sp
METHOD:---
1. Cook toor dal till soft with enough water and mash well.
2. Add crushed garlic, chopped green chillies, curry leaves, salt, turmeric powder, 3 cups of water and boil for ten minutes in a very low heat.
3. Heat ghee or oil in a pan add mustard seeds, cumin seeds, broken dry red chillies, asafoetida fry for a while and ass this to kattu rasam mix well and bring to a full boil, switch off the heat.
Serve hot with rice and any stir fry vegetable and pappad.
If you like to have this little sour taste squeeze lemon juice ans enjoy.
Let's check the Marathon Page
I am here with one more edition of Blogging Marathon 13 th edition. In this edition I have chosen Rasam recipe s for seven days in the first week. To days my recipe is Lemon Rasam - Nimmakaya charu. This recipe is a variation to normal rasam and very easy to make. In one way we can say this is an instent rasam. Again this recipe is from my mother she never use dal in her rasam recipes except kattu rasam (kandi kattu) and rasam is less tangy and more spicy. Here is the recipe for Lemon Rasam - Nimmakaya charu
INGREDIENTS:---
Water ---- 3 cups
Rasam powder --- 1 tea sp
Salt -- 1 tea sp or according to your taste
Lemon juice ---- juice of one lemon
Oil --- 1 tea sp
Mustard seeds --- 1/4 tea sp
Cumin seeds --- 1/4 tea sp
Curry leaves --- 2 springs
Asafoetida ---- 1/4 tea sp
Coriander leaves -- 1 tab sp chopped
Turmeric powder -- a pinch
Red chilli powder ---- 1/4 tea sp
METHOD:---
1. Heat three cups of water in a pan bring to full boil, add salt, turmeric powder, red chilli powder continue boiling for 3 minutes.
2. Add rasam powder, chopped coriander leaves, curry leaves keep boiling in a low heat for 5 more minutes then add lemon juice and bring to full boil by the time you get good lemon aroma.
3. In a other pan heat oil add mustard seeds let them pop up then add cumin seeds and asafoetida fry for a while and add this to lemon rasam mix well and switch off the heat.
Serve hot with steamed rice and pappad
This lemon rasam is a best home remedy for cold and throat infection
Now let's check the Marathon Page
Chocolate tea yes I know this is a little unusual combination, but some people like me who likes to eat a chocolate or chocolate cookies with tea for them this hot chocolate tea should be a great choice. Actually I first tasted this chocolate flavoured tea in Hyderabad. In hyderabad we get Lassa lamsa chocolate flavored tea and after that I did not find that product any were in India. I got this recipe from one of my friend Suma, she knows how I am mad with chocolate flavors and chocolate.Once Suma made this for me at her place and this taste likes chololate and smells like chocolate may be because of this I like this insted of making with chocolate flvored tea powder. So hope chocolate lovers will sure like this tea like me.here is the recipe..
This recipe is for 2 cups of chocolate tea.
Cocoa powder --- 2 tea sp
Tea powder -- -- 1&1/2 tea sp or 6 tea bags
Sugar --- 3 tab sp or sugar free or you can have with out sugar
Milk -- 1&1/2 cup
Water -- 1/2 cup
Mocha syrup or chocolate syrup --- 1 tea sp (optional)
1. Prepare tea by boiling water with tea powder strain and dissolve cocoa powder, mocha or chocolate syrup, sugar (if using).
2. In same time boil milk, bring to a full boil and add this hot milk to tea and chocolate mixture mix well.
Pour this flavor full chocolate tea into serving cups and serve hot.
This is my entry for Valli s chocolate Mela
Tangy, hot spicy pickle with hot parathas or child curd rice yummm mouth watering isn't it. Most of the Indians will start their meal with pickle specialy in Andhra. In Andhra we make a large variety of pickles with almost all vegetables of course with non-vegetarian too. I first tasted this pickle in my Aunts place. From long time this recipe was in my draft almost from 2 years but the picture is new:). This pickle will not stay for long out side hardly it will stay for 1 week so you have to keep this in the fridge.
INGREDIENTS:--
Cauliflower --- 1 medium size flower
Red chilli powder --- 3/4 cup
Garlic paste --- 1 tea sp
Garlic cloves --- 10 to 15
Salt -- - 1/3 cup
Mustard seeds --- 1/4 cup
Fenugreek seeds --- 1 tea sp
Turmeric powder -- 1/2 tea sp
Oil ----- 1 cup that is nearly 120ml.
Mustard seeds ----- 1 tea sp
METHOD:--
1. Break cauliflower in to small florets.Dip them in warm water for two minutes, drain and pat them with a clean kitchen towel and spread florets to dry.Make sure that there is no moisture in the florets.
2. Dry roast 1/4 cup mustard seeds, one tea sp of fenugreek seed, grind them in to a fine powder set a side.
3.Take 3/4 cup red chilli powder, turmeric powder, mustard and fenugreek powder, garlic paste, garlic cloves, salt 1/3 cup, mix well to combine every thing.
4. Add cauliflorets to this spice mixture and mix well to cost the spice mixture on the florets.
5. Add 1 cup lemon juice mix well and set a side.
6. Heat oil in a pan add mustard seeds let them splutter then add this to cauliflower mixture mix well.
Pour this cauliflower pickle in to a dry, clean jar and seal the jar, leave the pickle for over night or eight hours.
Serve this spicy pickle with parathas, rice, idli, dosa or any thing you like
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