Seema, from Everyday cooking recipes from my kitchen..... has tagged me for the Fantastic Four MEME. Thanx Seema for tagging me! :). So, here goes....
Four places i've lived:
- Mangalore, India
- Bangalore, India
- Salisbury, NC
- Chicago, IL
Four jobs i've had:
- Tried my hand at a Callcenter for about a week after college.
- Was into IT for the next couple of years.
- Been trying my hand at cooking and home making since then :)
- Still looking for the fourth job :)
Four Favourite places i've holidayed:
- Las Vegas
- Myrtle Beach
Four Favourite foods:
- Bisibele Bhaat with raita :)
- Gobi and Baby corn Manchurian
- Pani Puri
- Veg Pad thai
Four Places i'd rather be:
- Can't think of four places, but I love being at home among family. Home sweet home!!!! :)
The Meme brought back sweet old memories to me..... All those lovely vacations that I had in the past... The friends I made during these years..... It all made me feel really good!!! Thanx Seema :). I'd like to tag Sagari from indian recipes,indian cooking ,indian food,home cooking for the Fantastic Four MEME. Play along whenever you find time , Sagari! :)
Coming to the recipe..... A friend of mine had pinged me about 6 months back, asking for the recipe of "Coriander Rasam". I had never heard of that rasam before... I asked my mom and MIL about it and they didn't seem to know it either. So, I left it at that and I completely forgot about it. When I went to India this time, one of my aunts was talking about this rasam and it immediately caught my attention. I collected the recipe from her and tried it after I got back to my kitchen. It tasted so very good that I made it continuously for the next 2 days!!!! This now, comes right on top of our comfort foods list.... So, here's the recipe:
1.5 tsp Coriander seeds
1.5 tsp Jeera seeds
2 tbsp Grated coconut, fresh/frozen
2-3 Dry red chillies, low spiced
2-3 strands Cilantro
1/4 tsp Tamarind paste
1/2 tsp Jaggery
1 tsp Ghee/Clarified butter
1/2 tsp Mustard seeds
A pinch of hing
3-4 Curry leaves
Salt as per taste
- Grind together coconut, coriander seeds, jeera, cilantro and red chillies with some water.
- Add about 2-3 cups of water and dilute the masala.
- Bring to boil on stove. Add tamarind paste, jaggery and boil for another 4-5 mins.
- Temper with mustard seeds, hing and curry leaves. Note: Any veg oil can be used for tempering. However, using ghee for tempering in rasams adds to the taste and flavor.
- Serve hot with rice and enjoi! It tastes great even as a soup.... You can try that too!