I love to eat. I like to cook. I like to flaunt my cooking skills. You’ve got to do yourself that favor (self-proclaiming) when there are’nt many appreciating your cooking effort.
For those of you fishing for a simple rasam powder recipe, here it goes! Let me know if it helped. Recipes to make varieties of rasams will follow.. Have already shared this with a few of my friends and is working well:-) And if you want to know why I start with rasam powder, well, the beginning of all things must be small and simple you see!!
(betw, how do i copyright my recipes?)
Ing: 1 cup toor dhal, 1 cup long red chillies, 2 cups dhania, 50 gms pepper, 100 gms jeera, curry leaves, coriander leaves, turmeric powder,LG powder
- Fry all these items in 1tsp ghee on low flame for 7-8 mins except turmeric powder.
- Make sure you wash the curry/dhania leaves before adding.
- Add 2 full scoops turmeric powder and 1 full tsp LG powder and remove from flame.
- Allow it to cool and finely powder using a mixer-grinder.
Tips: The round-ripe nattu (country) tomatoes and asofoetida bar adds flavor and fragrance to rasam and IS AUTHENTIC. Big no to the hybrid, oblong, b’lore tomato varieties!