Life with an infant is cherishable everyday "chinna" comes up with something new, he finds something new in every detail. And his endless laughs and giggles keep me occupied. Well thats all the reason I have and for some reason I dint wanna keep that from blogging. Hopefully when Chinna starts walking he is not gonna give me anytime for any chores so I am utilizing all his nap times for the time being.
About the Kaaya Podi, my previous post, I gotta lotta mails have answered a few while I write to the rest of the mails too. Glad that you guys found it informative and useful. I will make sure that I post more such posts in the future.
Rasam is a comfort food, there are n number of ways to make Rasam and almost every family has their own way of preparing it. Lemon Rasam is a very flavorful and aromatic rasam. If had with brown rice make sure its a lil sour and hot.
Lemon - 1 small sized
Water - 4-5 cups (depending on the sourness of the Lemon)
Turmeric Powder - 1/2 tsp
Chilly Powder - 1 tsp
Green Chilly - 1 no.
Salt to taste
Sugar a pinch (optional)
Sesame Oil - 1 tsp
Mustard Seeds - 1 tsp
Cumin Seeds - 1/2 tsp
Curry Leaves a few
Pearl Onion - 2 nos.
Red Chilly - 1 no.
Asafoetida a pinch
Garlic - 2 pods
1. Wash the Lemon, cut it remove the seeds and squeeze the juice including the pulp.
2. Throw in the Salt, Tumeric Powder, Chilly Powder and mix with Water. Slit the Green Chilly and slighly crush in Lemon Water.
3. Heat a pan pour Oil, when hot put the Mustard Seeds. When they pop add the Cumin Seeds, Curry Leaves, Red Chilly, Garlic, crushed Pearl Onion and Asafoetida.
4. When aromatic pour the prepared Lemon Water. When it boils check for sourness if very sour add a pinch of Sugar.
5. Garnish with Coriander Leaves.
Serve with: Hot rice and a dollop of Ghee.
Mother Luck's touch is just a click away, yeah I mean the giveaways taking place in the blogsphere. Check out the following to win.
Sig Siv's interesting blog for a $100 giveaway or to win a cookbook.
Also head to Kiran's blog to see an interesting giveaway.
Wednesday, September 1, 2010