The Indian Food Thread

[isha]

My grandmas recipe for some hot n spicy pepper curry...

Amazing for cold winters keep you warm n the soar throat cough n cold away...
You can have it steamed rice. Or drink like a cup of tea..

pepper garlic rasam recipe | pepper rasam with garlic recipe


Ingredients

1 tbsp tamarind/ lemon juice
10 black pepper
3 garlic cloves
1 tsp mustard seeds
1 tsp cumin seeds
½ tsp turmeric powder
pinch hing / asafoetida
5-10 curry leaves
2 tablespoons finely chopped celantro leaves
2 tbsp oil
2 tsp grated dry coconut. /copra
2 tsp ghee
1tsp split black gram / urad dal
salt to taste

Instructions ( 1 cup =255 ml)

firstly , add 1 tsp ghee in a pan on low heat roast the below
Pepper
Cumin seeds
Dry copra
asafoetida
Roast till golden brown n remove from heat.
Add water as required and Grind it to fine paste

Take a deep pan, add 3 tsp of oil and add mustard seeds, cumin seeds and hing. after mustard seeds start spluttering, add curry leaves.also add chopped garlic and saute for few seconds. keep an eye on garlic, as it shouldn't burn.
now add 1.5 cups of water
The paste that we just made and than let it boil for 5-7 minutes in a low flame. make sure you stir it occasionally

add 2 cups of water and salt. give a mix and give 1 - 2 boil in a medium flame.

Now add freshly squeezed lemon juice n turn off the stove
finally, add chopped cilantro and close the lid. Let it steep for a few minutes

Finally pepper garlic rasam is now ready. serve with hot and steamed rice. Or drink it just as it is

 

[navigator9]

My grandmas recipe for some hot n spicy pepper curry...

Amazing for cold winters keep you warm n the soar throat cough n cold away...
You can have it steamed rice. Or drink like a cup of tea..

pepper garlic rasam recipe | pepper rasam with garlic recipe


Ingredients

1 tbsp tamarind/ lemon juice
10 black pepper
3 garlic cloves
1 tsp mustard seeds
1 tsp cumin seeds
½ tsp turmeric powder
pinch hing / asafoetida
5-10 curry leaves
2 tablespoons finely chopped celantro leaves
2 tbsp oil
2 tsp grated dry coconut. /copra
2 tsp ghee
1tsp split black gram / urad dal
salt to taste

Instructions ( 1 cup =255 ml)

firstly , add 1 tsp ghee in a pan on low heat roast the below
Pepper
Cumin seeds
Dry copra
asafoetida
Roast till golden brown n remove from heat.
Add water as required and Grind it to fine paste

Take a deep pan, add 3 tsp of oil and add mustard seeds, cumin seeds and hing. after mustard seeds start spluttering, add curry leaves.also add chopped garlic and saute for few seconds. keep an eye on garlic, as it shouldn't burn.
now add 1.5 cups of water
The paste that we just made and than let it boil for 5-7 minutes in a low flame. make sure you stir it occasionally

add 2 cups of water and salt. give a mix and give 1 - 2 boil in a medium flame.

Now add freshly squeezed lemon juice n turn off the stove
finally, add chopped cilantro and close the lid. Let it steep for a few minutes

Finally pepper garlic rasam is now ready. serve with hot and steamed rice. Or drink it just as it is

Well, I see another trip to the Indian grocery is in my future. When I walk through the door of that place, the aroma almost makes me swoon. The rows of fragrant spices make me walk slowly and inhale deeply. With winter upon us, this sounds like a good way to try and fend off colds and flu. Thanks for this!

 

[isha]

Well, I see another trip to the Indian grocery is in my future. When I walk through the door of that place, the aroma almost makes me swoon. The rows of fragrant spices make me walk slowly and inhale deeply. With winter upon us, this sounds like a good way to try and fend off colds and flu. Thanks for this!

My pleasure.. Hope u enjoy it.. I make it almost every few days.. Keeps ur body warm inside...

 

[xuledywo]

My grandmas recipe for some hot n spicy pepper curry...

Amazing for cold winters keep you warm n the soar throat cough n cold away...
You can have it steamed rice. Or drink like a cup of tea..

pepper garlic rasam recipe | pepper rasam with garlic recipe


Ingredients

1 tbsp tamarind/ lemon juice
10 black pepper
3 garlic cloves
1 tsp mustard seeds
1 tsp cumin seeds
½ tsp turmeric powder
pinch hing / asafoetida
5-10 curry leaves
2 tablespoons finely chopped celantro leaves
2 tbsp oil
2 tsp grated dry coconut. /copra
2 tsp ghee
1tsp split black gram / urad dal
salt to taste
check out more at Awesome Cuisine
Instructions ( 1 cup =255 ml)

firstly , add 1 tsp ghee in a pan on low heat roast the below
Pepper
Cumin seeds
Dry copra
asafoetida
Roast till golden brown n remove from heat.
Add water as required and Grind it to fine paste

Take a deep pan, add 3 tsp of oil and add mustard seeds, cumin seeds and hing. after mustard seeds start spluttering, add curry leaves.also add chopped garlic and saute for few seconds. keep an eye on garlic, as it shouldn't burn.
now add 1.5 cups of water
The paste that we just made and than let it boil for 5-7 minutes in a low flame. make sure you stir it occasionally

add 2 cups of water and salt. give a mix and give 1 - 2 boil in a medium flame.

Now add freshly squeezed lemon juice n turn off the stove
finally, add chopped cilantro and close the lid. Let it steep for a few minutes

Finally pepper garlic rasam is now ready. serve with hot and steamed rice. Or drink it just as it is

I have to say I've gotten lazy when it comes to Indian food. A friend introduced me to Kitchens of India, and it is a staple in our home. If it is too mild I zip it up a little, and I always have a store of basmati rice. I still have a store of some basic spices and do occaisionally try from scratch. Even have a curry plant growing in my kitchen to freshen the flavor. But unless you cook it every day, trying to keep a cupboard full of the spices and keep them fresh is too much. Thank you, kitchens of India!