Rasam - My favourite Tam bram dish

The first write up had to be on my favourite dish - Rasam. People eat to live, I live to eat.

Here is the recipe to make different types of rasam.

Plain Tomato Rasam: This is the simplest and most easiest to make Rasam.

Ingredients: To make this rasam, you would need 2 medium, ripe n tangy tomato, 2 medium length green chilly, salt, hing & turmeric powder. Cumin seeds and 1/2 tbsp ghee for tempering.

Cut the tomatoes into small pieces. Cut the green chilly into two pieces along the length.

Take a vessel or Kadhaai as you would like and heat the ghee in it. Add the cumin seeds and then the chopped tomatoes and green chillies and fry them for couple of minutes then add two glasses of water, hing and turmeric powder and allow it to be cooked well. once the tomatoes are cooked well, add salt and bring to boil.

Remove the vessel from flame and Rasam is ready for consumption. If you like coriander leaves, then you can add some for further flavour.

To make basic Tamarind rasam, instead of plain water, add tamarind water to the above.

To make Lemon Rasam, add the juice of 1 medium lemon to the Plain Tomato rasam before consuming it.

Tomato & Drumstick Rasam: I had this rasam first in the company guest house we stayed in Mumbai. Hats off to the Chef Shiva who made this.

Ingredients: 2 medium Tomato, 2 green chillies, 1 medium length drumstick, tamarind paste (readily available these days. If this is not a part of your kitchen, then you can take normal tamarind and soak it in water to use it), coriander leaves, turmeric powder, hing, red chilli powder, Rasam powder (readily available in stores, else watch out this section how to make rasam powder), ghee, cumin seeds, dal broth (paruppu water) , salt, red chillies and water.

Add the cut tomatoes, drum sticks, chillies, turmeric powder, little red chilli powder & hing to tamarind water and mix well and put the vessel on gas and allow the tomatoes and drumstick to cook well. When cooked well, add the rasam powder (1 sp) and salt to taste. mix well and add the dal broth and bring to boil. for tempering heat the ghee and add two red chillies and cumin seeds and add it to the rasam. Cut coriander leaves and add it to rasam to give it an enhanced flavour.

The 4'F's of my life

My blog title might seem a little strange to my readers, hence I thought that I must tell my readers, why this name.

I spent the first 18 years of my life in Kolkata, the 'City of Joy'. Bengalis love their 3 F's - Fish, Football & Female ;). I being a Kolkata girl love the 4 F's of my life - Food, Films, Family & Friends.

What more could have been an apt title for my blog other than this :)

Promising an exciting read to my readers as long as I write ... m signing off now.