Lemon Rasam (without store bought rasam powder)

Lemon Rasam is one of the many varieties of rasam made in South India. This recipe does not use any store bought rasam powder instead we will be using fresh ingredients to make the rasam mix. The sourness in rasam is generally got by adding tamarind, but in this variety we replace tamarind with lemon juice. Always add the lemon juice to rasam after turning off the stove and setting aside rasam for 5 minutes. Boiling the lemon juice will lead to bitter taste and also removes the nutritional benefits of lemon. Cooked and mashed tur dal is optional in rasam. I prefer to add them since it gives a slightly thicker consistency.

Lemon rasam is perfect for cold winters. The pepper corns, garlic and lemon are very soothing for you when you are suffering from cold and cough. They are light for your stomach and perfect after you had a heavy holiday meal.

Ingredients:

1. Tur dal - 1/4 cup
2. Tomato - 3 no.
3. Garlic cloves - 5
4. Green chili - 2 
5. Cumin seeds - 1 tsp
6. Pepper corns - 1 tsp
7. Turmeric powder - 1/4 tsp
8. Coriander leaves/Cilantro - 5-7 sprigs
9. Lemon - 1 
10. Salt to taste

For Tempering:

1. Sesame oil - 1 tablespoon
2. Dried red chili - 2
3. Curry leaves - 1 sprig
4. Mustard seeds - 1/2 tsp
5. Cumin seeds - 1/2 tsp
6. Hing/Asafetida - 1/8 tsp

Method:

1. Wash and soak tur dal in water for atleast half an hour. Pressure cook for 3-4 whistles. Once taken out from the cooker, mash the dal well to a smooth consistency and set aside.
2. Take a teaspoon each of cumin seeds and pepper corns in a pestle and mortar and crush to form a rough powder. If you do not have pestle and mortar, you can even use a chutney jar of mixer grinder to crush it. Pulse it for 3-4 times to get the right consistency.
   
3. Heat a saucepan and add a tablespoon of sesame oil, splutter mustard seeds followed by 1/2 tsp cumin seeds, dried red chilies, hing, turmeric powder and curry leaves.
4. Then add the crushed garlic, slit green chilies and diced tomatoes. Cook till tomatoes turn mushy.
5. Add the cooked and mashed dal, stems of coriander leaves and salt to taste.
6. Boil the rasam for 5 minutes. 
7. Add the crushed pepper and cumin powder and turn off the stove. Leave it covered for 5 minutes.
8. Finally add 1 tablespoon of lemon juice and garnish with coriander leaves. 

Serve hot lemon rasam with boiled rice.

"Hot Pot" was the theme for the Dec "Shhhhh Cooking Secretly" event. The theme was suggested by Priya Iyer of "The world through my eyes". Do check her blog for a collection of delicious recipes. I have bookmarked her "Indian Style Burger | Burger with Sweet Potato Patty" to try it soon.

My partner for Dec month is Renu Agrawal Dongre who blogs at 'Cook With Renu'. Her blog is a collection of healthy guilt free recipes. Checkout her 'Spiced Candied Mixed Nuts' and 'Whole Wheat Kale Brownies' for some of the nutritious snack recipes. Renu suggested lemon and garlic as my secret ingredient and I made this lemon rasam. I gave her Spring Onion and garlic and she made a delicious and creamy Vegan sweet corn soup. Do check visit her blog to get the recipe. 

Sweet Potato Carrot Soup

Serves: 2

Ingredients:
1. Sweet Potato - 1 medium sized
2. Carrots - 2 medium sized
3. Ginger  - 1/2 inch
4. Onion - 1 small
5. Oil - 2 teaspoon
6. Salt and pepper powder for seasoning
7. Cilantro - 1 sprig for decoration

Method:
1. Heat 2 teaspoon of oil in a large saucepan and add ginger slices and onion. Fry until onions turn translucent.

2. Add cubed sweet potatoes and carrots and saute for a minute.

3. Add around 3 cups of water and cook covered until sweet potatoes and carrots turn soft.

4. Allow them to cool completely and then put them in a blender. Blend until smooth.

5. Put the soup back into the saucepan and bring it to boil. Add salt and pepper for seasoning and turn off the stove.

6. Decorate with a sprig of cilantro and serve hot.

Tomato Broccoli Soup

Soups are always a comfort food during winter. It started snowing at my place and the temperature is as low as -10 deg C. There is nothing more comforting than a hot bowl of soup on a cold evening.

This is a winner recipe because my DH loved it and asked me for a second helping.

Serves: 2

Ingredients:
1. Tomato - 2 medium sized
2. Broccoli - 1 cup florets
3. Onion - 1 small
4. Bay leaf - 1
5. Butter - 2 teaspoon
6. Salt and pepper for seasoning

Method:
1. Heat 2 teaspoon of butter in a saucepan and add the bay leaf.

2. Add roughly chopped onion, broccoli, tomatoes and 1 cup of water.

3. Cook until tomatoes turn soft.

4. Turn off the heat and allow the veggies to cool down.

5. Discard the bay leaf and blend the veggies in a blender.

6. Strain the puree and transfer into the same saucepan and cook for around 5 minutes.

7. Season with salt and pepper powder and serve hot.

Submitting this recipe to Priya's "Shh Cooking Secretly Challenge" event. Viji from Viruntu Unna Vaanga challenged me with two ingredients namely broccoli and tomatoes and I decided to make this Tomato Broccoli Soup.

Mushroom Soup

Serves: 2

Ingredients:
1. Mushroom - 1 cup
2. Garlic finely minced - 1 tablespoon
3. Whole milk - 1/2 cup
4. White pepper powder - 1/2 teaspoon
5. All-purpose flour - 1 teaspoon
6. Butter - 1 tablespoon
7. Salt to taste

Method:
1. Wash and cut mushrooms into thin slices.

2. Heat butter in a pan and add minced garlic.

3. Add mushrooms and fry for 3-5 minutes.

4. Add milk and 1/2 cup water  and allow the mixture to boil.

5. Meanwhile, mix a teaspoon of all-purpose flour to a tablespoon of cold water. Add this paste to pan and mix well.

6. Cook for couple of minutes and serve hot.