Cooking is not a science but an art, mistakes are okay, messes are fine—the pleasure is in the creating and the sharing of the result.
Welcome to my simple blog of everyday cooking log. Cooking is a meditative experience. Come join hands with me in this culinary expedition.
My sincere thanks to Saravanan dha for giving me the recipe. This one is sure hit. I am still amazed about the taste as this has no onion, tomato nor ginger garlic but the aroma is so distinct and delicious.
Here goes the recipe:
Parboil 4 medium size potatoes in water adding salt. Do not overcook the potatoes. cube them. Deep fry the cubed potatoes in mix of oil and ghee(1/2 and 1/2) to golden brown. Transfer all the oil into a cup and heat say 3 tbsp of oil ghee mix, to this add coriander, cumin, chilli powder and garam masala powders(1 tbsp, 1/2 tbsp, 1 tbsp or more-suit your spice level, a pinch respectively).
Do not brown them add 2 cups of water and required salt. Allow it to boil for 5 mts. Add the fried potatoes to this. Cook this on a medium flame for 5 mts and simmer to reduce.
You may go wrong at these places:
1. over cooking the potatoes resulting in a soggy curry
2. browing the masalas resulting in a bitter curry
Cut grapefruit into quarters and pressure cook with salt.
Dry roast mustard seeds, methi seeds, red chillies and powder it.
Add this to the cooled grapefruit.
Heat 1/2 cup of oil and let cool.
Add it to the pickle.
If you ever ran out of rasam powder, try this quick rasam. A very aromatic flavorful soup, i learnt this from my friend, Visalakshi. She hails from Karaikudi, land of spices. Lets see the ingredients to make the qty shown in the picture roughly about 2 1/2 cups.
Grind this to a fine powder, Heat a tsp of oil in a pan, temper with mustard, cumin, a puff of hing and a pinch of turmeric powder. Mash two tomatoes and add to this, Saute for two minutes and add the rasam powder. Squeeze a gooseberry size tamarind and take the juice. Add tamarind juice to this and turn the heat to medium high.
Salt is not added while cooking the rasam. Salt, Garlic and coriander leaves are kept in a bowl seperately and when the rasam bubbles and do not let boil. In a bowl, crush 4 garlic pods, a handful of coriander leaves and reqd. salt, pour rasam in this and cover with lid. Open after about 5 mts and give it a stir and check the salt. You can serve this as a soup or with a bowl of piping hot rice to wad…