Recipes
  Ingredients Recipes Recipes Recipes Restaurants Recipes Utilities Recipes Cooking Directory Recipes Recipesbox

Recipes from all over the world




Ingredients:
1 Clove(s) garlic
2 tomato
839/2413 Ounce(s) ginger
1/4 Bunch(s) cilantro
1/2 chili
13/625 Cup(s) curry
869/10000 Ounce(s) cumin
869/10000 Ounce(s) pepper, black
217/10000 Pound(s) salt
1 Quart(s) water
Directions: This rasam brings back memories of being a young boy in Nagpur, a small city in the western state of Maharashtra where my family lived for about three years. My dad's boss there was South Indian, and I was introduced to the exotic smells and tastes of southern Indian cooking in his home. Every time we went there for dinner, his wife would meet us with glasses of this rasam. It took only a very short time for me and my family to become enchanted by these wonderful tastes. * 2 medium tomatoes, one quartered and one chopped * 1 garlic clove * 4 cups water * 2 teaspoons minced fresh ginger * 1/4 cup chopped fresh cilantro * 1/2 fresh hot green chile, cut crosswise into 4 pieces * 1 teaspoon store-bought curry powder, or 2 teaspoons rasam powder * 1/2 teaspoons ground cumin * 1/2 teaspoon ground black pepper * 2 teaspoons salt, or to taste Tempering Oil: * 2 teaspoons canola oil * 1/4 teaspoon black mustard seeds * 2 whole dried red chiles * 4 fresh or 6 to 8 frozen curry leaves, torn into pieces (optional) * 1 teaspoon unsweetened shredded coconut (optional) Puree the quartered tomato with the garlic in a blender of food processor. Set aside. Bring the water to a boil in a medium saucepan. Add the chopped tomato, the ginger, cilantro, and green chile. Turn the heat down and simmer 3 minutes. Add the tomato-garlic puree, the curry or rasam powder, cumin, black pepper, and salt and simmer 5 minutes. For the tempering oil, combine the oil and mustard seeds in a small frying pan or saucepan over medium-high heat. Cover (the mustard seeds splatter and pop) and cook until you hear the mustard seeds crackle, 1 to 2 minutes. Add the chiles and cook uncovered, stirring, until they start to brown, about 30 seconds. Add the curry leaves and coconut, if using, and cook, stirring, until the coconut turns golden brown, about 30 more seconds. Pour immediately into the soup and stir. Serve hot.

Comments: Excerpted from Indian Home Cooking by Suvir Saran and Stephanie Lyness (Clarkson Potter/Publishers, September 2004). © 2004 by Suvir Saran and Stephanie Lyness.
Write a CookBook and Make it Sale America's Most Wanted Recipes Copy Cat Book

Check some related videos
Similar recipes:
Hot tomato relish (gujarati kasundi) This very popular relish is from Gujarat in western India. It makes a wonderful dipping sauce for finger foods. Heat oil in a medium-size skillet over medium-high heat. Add mustard and garlic. Cook, stirring, until mixture starts to brown, about 4
4 b's restaurant tomato soup In a saucepan, combine the first 6 ingredients. Cover and simmer for 1 hour. Heat milk, add to tomato mixture just before serving. makes about 1 1/2 quarts.
Pasta with roasted red pepper tomato sau In a large skillet over medium heat, heat oil; add onion and garlic. Cook 5 minutes or until tender stirring fequently. Add tomatoes, red pepper, broth and seasonings. Heat to boiling; reduce heat. Simmer 10 minutes, uncovered. Meanwhile, cook pasta
Creamy tomato soup Puree potatoes in 1 cup of cooking liquid, vegetable stock or water. Set aside. Heat oil and saute onions, celery and mushrooms until onions are transparent. Add water and simmer until onions are tender. Add pureed potatoes, crushed tomatoes, s
Moroccan lamb and eggplant matzo pie with spicy tomato sauce Make lamb filling: Heat 3 tablespoons oil in a 12-inch heavy skillet (2 inches deep) over moderately high heat until hot but not smoking, then saut onion, stirring occasionally, until golden, about 5 minutes. Add lamb and saut, stirring and breaking up lu
Fettucine with creamy tomato-and-sausage sauce Heat oil in heavy large pot over medium-high heat. Add shallots and garlic and saut until beginning to soften, about 3 minutes. Add sausages and saut until no longer pink, breaking up with back of fork, about 5 minutes. Add cream; simmer 5 minutes. Add to
White alaskan salmon with horseradish crust and a tomato-fennel coulis To make the coulis: In a heavy saucepan, heat 4 tablespoon olive oil. Add onions, garlic, and fennel and saute' until it begins to turn brown. Add tomatoes, thyme, and sundried tomatoes, and cook until tomatoes are cooked down. Add white wine and sim
Green tomato relish * All vegetables are to be coarsely ground. ~------------------------------------------------------------------------- Mix vegetables and salt. Cover and let stand 12 to 18 hours. Drain vegetables and rinse. Mix vegetables and remaining ingredients.
Red tomato gazpacho Combine ingredients through fresh basil; pass through a medium size grinder plate. Add remaining ingredients, blend and chill well.
Angel hair tomato basil toss In large skillet, heat oil. Add garlic and green onions, stir-fry for one minute. Stir in tomatoes, basil, salt and pepper; cook 2 minutes, stirring frequently. Prepare pasta according to package directions; drain. Toss tomato mixture with hot pasta, a
Wild striped bass with heirloom tomato vinaigrette In medium bowl combine vinegar and salt, whisk until salt is dissolved. Slowly whisk in olive oil, adding more if necessary, until mixture has emulsified. Fold in tomatoes and thyme, season with pepper, set aside. Potatoes: In small food processor, puree
Sun-dried tomato and roasted garlic pesto Preheat oven to 325 degrees. Slice the top off the head of garlic and place the garlic in a small baking dish. Rub it with 2 teaspoons of the olive oil. Bake 30 to 35 minutes, or until soft. Allow to cool, then squeeze the garlic puree from its
Julie's tomato sauce Roast garlic in olive oil in the pan. Add whole tomatoes, cut up and 1/2 jar of marinara. Add spices and simmer until desired consistency. Contributor: Julie Robson's recipe
Tomatensalat (tomato salad) Blend all ingredients together and chill for 1 hour before serving. Serve on lettuce leaves.
Zucchini-and-tomato gratin PREHEAT THE OVEN TO 375F. Warm a tablespoon of oil in a large pan and add the onion, garlic and half the herbes de Provence, and salt lightly. Stew gently for about 5 minutes, then remove the onions to a gratin dish and spread them evenly over the
Cod poached in tomato-saffron broth Heat oil in 10 inch straight sided skillet over medium high heat; cook onion 5 minutes or until softened. Add garlic and next 4 ingredients; cook, covered, over medium heat 10 minutes. Stir in salt and pepper. Add cod to skillet; reduce heat until wine
Lentil & tomato soup Heat the oil in a soup pot & saute the onions, garlic & rosemary for 5 minutes. Add the stock, lentils, carrot, celery, tomatoes & seaweed. Bring to a boil, reduce heat, cover & simmer for 20 minutes. Blend the contents till s
Rustic tomato soup Heat oil iin a medium saucepan over medium-low heat. Add garlic and red pepper flakes, if using; stir occasionally until softened, about 3 minutes. Add tomatoes with juice, basil, and vegetable juice. Increase heat to medium and simmer for 15 minutes. Se
Tomato zucchini soup Saute onion in oil in large saucepan until tender; about 3 minutes. Stir in zucchini; saute 2 minutes. Add tomato juice, chicken broth, lime juice, Worcestershire sauce, salt, sugar, and Tabasco sauce. Heat to a boil; lower heat; cover. Simmer 5 m
All-purpose tomato sauce In a large saucepan, warm garlic in 2 tablespoons oil over low heat until soft but not colored. Stir in tomato paste, then the tomatoes and their liquid. Simmer, uncovered, until sauce coats the back of a spoon, about 25 minutes. Season to taste w
Tomato-basil bisque In a blender container or food processor bowl, combine the chopped tomatoes, broth, and tomato sauce. Cover and blend or process until smooth. Stir in basil. Cover; chill until serving time.
Tomato corn pasta salad
Tomato crepes Beat eggs and add flour and sugar. Add tomato juice and water or stock, salt and pepper and melted, cooled butter. Bake according to directions for Basic Crepes. If tomato juice is particularly thick, use half tomato juice and half water. Va
Spicy lentil and tomato soup 1.Saute onions and garlic in a little of the stock until soft 2.Mix all the spices with a little water to make a paste and add to the onions. Cook for 2-3 mins 3.Add lentils, tomatoes and stock, cover and simmer for 30-35 mins grove@viper.uk.te
Grilled halibut and tomato packets Cut six 12-inch squares of foil. Place each fish fillet in center of 1 square. Drizzle each fillet with 2 teaspoons oil; turn fish to coat. Sprinkle with salt and pepper. Spread each with 2 teaspoons tapenade. Top each with 4 tomato wedges, 1/3 cup fennel
Tomato gazpacho with tower of crab For Soup: orking in batches, puree tomatoes, cucumber, all bell peppers, onion, garlic, oil, and vinegar in blender. Strain puree through sieve into large bowl, pressing hard on solids to extract as much pulp and liquid as possible. Whisk cayenne pepper
Cheese pasta roll with tomato sauce ** Bouquet garni is a cheesecloth bag (or some other porous material) in which you've put some rosemary, thyme, bay leaf, and crushed peppercorns. There is no rule for how much of each you'd use. Tomato Sauce: =============
Tomato mushroom cup Hollow out tomatoes, reserving centers for another use. Drain tomato shells. Saute chopped mushrooms in butter or margarine and add seasonings. Fill tomatoes with mushroom mixture, and bake at 350 degrees for 30 minutes or until heated.
Spiced tomato soup In blender, blend tomatoes and onions until smooth. Strain into saucepan. Place pickling spices in a tea ball or cheesecloth. Add to saucepan with margarine, salt, pepper, and sugar. In a small bowl, stir flour into a small amount of soup mixtu
Bruschetta with tomato and basil Preheat broiler to high. Place bread slices on your proiler pan. Toast bread on each side under hot broler-keep an eye on it. Rub toasts with cracked garlic and rizzle on oil. Chop seeded tomatoes and place in a small bowl. Pile basil leaves on top; of
Avocado tomato salsa Mix all ingredients together carefully. Source: San Francisco Chronicle Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA
Grilled halibut with lemongrass tomato sauce Cook shallots and garlic in 1 tablespoon oil in a 3- to 4-quart heavy saucepan over moderately low heat, stirring occasionally, until softened, about 3 minutes. Add tomatoes, lemongrass, salt, and pepper and bring to a boil, stirring. Reduce heat and cook
Broccoli and sun-dried tomato fusilli Cook pasta, rinse, oil. Heat olive oil in a large skillet. Add salt and garlic until just browning. Add thyme and sundried tomatoes. Toss and add broccoli. When heated through, add drained pasta. add parmesan cheese. Contributor: Roven Recipe
Tomato & onion salad Combine tomatoes, scallions, onion, cilantro & mint. Whisk together oil, lemon juice, garlic, salt & pepper. Pour dressing over tomato mixture. Cover & chill. Serve with pita wedges. Alternatively, this salad makes a great toppi
Tomato-zucchini casserole Arrange half the zucchini slices in the bottom of a shallow ovenproof dish. Season with a little salt and pepper. Arrange half of the tomato slices in a layer on top of the zucchini. Season to taste. Layer the remaining zucchini and tomato slice
Sun-dried tomato-noodle pudding IF THE DRIED TOMATOES are packed in oil, drain them and pat them dry on paper towels. If dried tomatoes are not packed in oil, combine them with 1 cup of cream and let stand to soften for 30 minutes. Drain tomatoes, saving cream for later. Roughly
Tomato cheese ring Dissolve gelatin in tomato juice. Cool. Beat mayonnaise and cream cheese with a rotary beater until smooth and well blended. Add tomato mixture; beat until well blended. Chill until thick, but not set. Fold in eggs and olives. Pour into a 1-
Winter tomato sauce In a heavy 5-quart saucepan cook onion, carrot, celery, garlic, basil, oregano, bay leaf, and salt and pepper to taste in oil over moderate heat, stirring, until vegetables are softened and add wine. Boil wine until most is evaporated and stir
Tomato french dressing Combine all ingredients in a blender. Puree until smooth. Refrigerate for up to a month.
1930 quick tomato soup cake Notes: By Mary Ann Hughes, Cresco. The Times News, PA Mix cake as directed using tomato soup and water for liquid. Add eggs if called for. Bake as directed. Frost if desired.
Calamari in red wine and tomato sauce Separate the tentacles from the long body of the calamari, if not done already. Slice the body, or calamari tubes into rings about 1/2 to 2/3 inch thick, set aside. In a saucepan, combine tomato sauce, red wine, lemon juice, olive oil, garlic, black peppe
Corn fritters with arugula and warm tomato salad Prepare tomatoes: Cook white and pale green scallions in oil in a 10- to 12-inch nonstick skillet over moderate heat, stirring, until softened, 1 to 2 minutes. Add tomatoes, salt, and pepper and cook, stirring, until tomatoes begin to soften, 3 to 5 minut
Penne w. vodka & tomato cream sauce Melt butter with oil in heavy large saucepan over medium heat. Add onion and saute until translucent, about 8 minutes. Add tomatoes and cook until almost no liquid remains in pan, stirring frequently, about 25 minutes. Add cream, vodka and red pepper a
Cream of sun-dried tomato soup This creamy, vibrant red soup has but 100 calories per serving if you use low-fat milk and no cream. PLACE THE MILK, ONION, peppercorns, salt and bouquet garni in a saucepan and bring slowly to a boil. Form a smooth paste of the rice flour and
Sun-dried tomato & garlic dip MIX all ingredients until well blended. REFRIGERATE until ready to serve. Serve with NABISCO Crackers and cut-up vegetables, if desired.
Tomato pie Slice tomatoes into thick slices and drain on paper towels; place in pastry shell. Mix mayonnaise, garlic, cheese and pepper. Spread over tomatoes, sprinkle with cracker crumbs and dot with butter. Bake at 425 degrees for 20-25 minutes. Let sta
Chicken and broccoli pasta with chunky tomato sauce Make chunky tomato sauce (ingredients: onion to salt and pepper) Combine with pasta, chicken, broccoli. Toss well. Heat or serve cold.
Leek-tomato quinoa Place quinoa in strainer. Rinse under cold running water until water runs clear; drain. Mix quinoa, 2 cups water, and salt in heavy medium saucepan. Bring to boil. Reduce heat to medium-low, cover, and simmer until quinoa is just tender and almost all wat
Green tomato relish 2 * Fresh red sweet pepper should be finely chopped. ~------------------------------------------------------------------------- Wash and core the tomatoes; peel the onions. Slice the tomatoes and onions thinly, mix with the salt and let stand overnight.
Indian tomato soup This is the soup served every day and night at Jamuna Resort. The cooks showed Ryan and I how to make this and other dishes. This one strikes me as light on spices, and I think you could experiment adding cloves, cumin, garlic, coriander, fennel, you name
Loading...



Recipes::Israel::Music::Real estate::Real estate bookmarks::Лекари::Рецепти::Кредити::SEO::PHP Recipe Book ::Privacy
Hoodia