Fruity coriander rasam

My mind constantly craves new twists to my day to day activities in kitchen. I had a friend coming over for lunch and it was cold too. Along with a rawa dosa, hot rasam seemed a perfect match. But run of the mill rasam wasn’t a very exciting thought. Saw oranges and then an apple...voila...a great rasam that was amazing in taste and very different too. Perfect. 

INGREDIENTS

2 chopped sweet and sour apples 

2 oranges segmented 

1 green chilli 

3-4 cloves garlic 

1/2 tsp grated ginger 

Few curry leaves 

1/4 cup coriander leaves 

1/4 tsp haldi

1/4 tsp cumin 

Pepper crushed as per taste 

Pinch of hing

1/2 tsp dhaniya powder 

1 tsp ready made rasam powder( optional) 

1 tsp ghee 

Lemon juice 

1/4 tsp mustard seeds

METHOD

1. Put all ingredients except ghee, mustard seeds, lemon and curry leaves in a pot and pressure cook. 

2. Once cooked well, blend well. 

3. Heat ghee, add mustard seeds and curry leaves and let them splutter. 

4. Pour into the rasam, heat through. 

5. Squeeze lemon juice and garnish with green coriander leaves and serve hot. 

6. Enjoy with any meal as a great palate cleanser and nutritious drink. Good way to use the left over fruits. 

Beetroot rasam

Beetroots are very healthy and are rich in beta carotene and iron. But I remember as a kid I disliked the taste of it. I specially remember the taste of the juice my dad made once with it along with carrots and tomatoes. It felt like blood and we dreaded it. I have grown to love these beets and often use them for salads and hence decided it use it for a rasam. Combined with tamarind rice, it was delicious. Next time I shall more beets as the color is missing.

INGREDIENTS
1 peeled beetroot ( I used boiled that I had)
2 tbsp grated coconut(desiccated can also do)
1 tbsp rasam powder
1/3 tsp turmeric
1/4 tsp cracked pepper
Few curry leaves
3 pods garlic
1/2 inch ginger
Small ball tamarind
1/4 cup tomatoes
Salt to taste
1 tbsp ghee

METHOD
1. Put all ingredients in a pressure cooker and boil well.
2. Use a stick blender to blend everything well.
3. Adjust seasonings, serve with coriander leaves. 

Broccoli and parsley tomato broth

     I have read about the benefits of parsley and decided to make it a habit at my home.Its great for removing toxins from the body and cleans the kidneys too.Good for gall bladder and kidney stones,arthritis,weight loss.....list is endless.And so I make a light broth each night before dinner and it tastes great and serves as a great appetizer.I use a base and then I add vegetables of choice like broccoli,mushroom,cauliflower or even just bell peppers.Try this lovely soup.
Serves :4
Ingredients
Chopped tomatoes                    2 nos
chopped parsley                        1/2 cup
chopped garlic                          3-4 cloves
Chopped broccoli                     1 cup
Olive oil                                   1 tsp
Lime juice                                 1 tbsp
Salt and pepper to taste
Method
In a pan heat 1 tsp olive oil.Add garlic and saute for 2 mins.
Add chopped tomatoes and cook for 1 min.
Add 4 cups of water and parsley.
Season with salt and pepper.
Boil for 10 mins. Add broccoli and boil for 3-4 mins.They should be crunchy.
Add lime juice and serve hot .

Pumpkin and almond soup

     Soups are one really so heartwarming on a cold winter night. I was not always a soup loving person as I find it very filling ....killing one's appetite. But yes on a cold night a warm soup with soup sticks or toasts or garlic breads are good enough to fill a hungry soul. I made this soup and we all fell in love with soups. Prisha, my daughter is always ready to have it.This soup is so soft, smooth and creamy and very simple but very high on taste and nutrition.
Ingredients
Chopped pumpkin                            2 cups
Chopped onion                                 1 no
Garlic peeled                                     4-6 pods
Bay leaf                                             1 no
Almonds                                           6-8 nos
Pepper corns                                     6-8 nos
Cream/ milk                                      50 ml
Salt to taste
Method
In a pan add pumpkin,onion,garlic,bay leaf, pepper corn,almonds and salt and about 2 cups of water and pressure cook or cover and cook till it is soft and mashy.
Take out the bay leaf and churn till smooth.
Add the cream or milk and adjust consistency.
You can add herbs of your choice.
Serve hot with bread sticks or garlic toasts.

Beet root and spring onion soup

     Beet root is a vegetable which is delicious and very very nutritious.It is high on iron and is very good to raise the good cholesterol and lowers the bad one.It has many other goodness and should be used regularly in the diet.But getting the kids to eat it and its a challenge.So here is one good recipe.Tastes super and is over in no time. It resembles tomato soup and kids would never know!!
Ingredients
Chopped beetroots             2 nos
chopped tomatoes               3 nos
chopped onions                   1 no
chopped spring onions         1/2 cup
garlic                                   1 tbsp
bay leaf                               1 no
black peppercorns              5-6 nos
oregano crushed                1/2 tsp
sugar                                  1/2 tsp
salt to taste
lime juice                            1 tsp
olive oil                              1 tbsp
butter                                 1 tbsp
cream(optional)                  2 tbsp
Method
     Heat oil and butter.Add the chopped bay leaf,pepper corns and garlic and saute.Now put in chopped onions and cook till transparent.Put in the beet root and saute.Once a bit colored, add the chopped tomatoes and mix well.Put the salt and some water and cover to cook till the beet root is soft.Blend well till smooth (remove the bay leaf).Crush the oregano and add to the soup.Put sugar and water to adjust consistency.Boil again and add the chopped spring onions.Now pour in cream and lime juice and cook for about 2 mins.Pour in soup plates and garnish with spring onions and a swirl of cream.Serve with soup sticks and buttered warm bread.