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its easy in preparing in house .generally i will roast (dry fry) corriander seeds 1cup ,pepper seeds 10 seeds,and toordal 1/2 cup and keep it for room temparature and powder it in a mixy.its enough .if u want u can add 7,8 red chilli when roasting.its not compulsory. u can also add red chilli in making rasam tadka.
see below some recipes of rasam powder in some links below:
1).Rasam Powder (Rasam Podi)from http://www.recipesource.com/ethnic/…
2 1/2
cups coriander seeds
1 1/2
cups red chillies
1/2
cup black peppercorns
3/4
cup
red gram dal (pigeon peas, toor dal)
4sp Bengal gram dal
1/2 tablespoon
cumin seeds
1teaspoon
ground turmeric
1 small bunch curry leaves
In a heavy saucepan, dry-roast all the ingredients seperately, until they each give off a strong aroma. (However do not roast the Ground
turmeric.)
Place all the ingredients in an electric blender or food processor.Blend into a fine powder.
Store in an airtight container and use as required.Makes 15 ounces.
2).rasam powder recipe from http://www.geocities.com/NapaValley…
Ingredients:
1 tbsp toor dal
5-6 dry red chillies
1/2 tbsp cumin seeds
1 tbsp coriander seeds
1 tsp peppercorns
1 tsp dry curry leaves
Ghee(clarified butter) for roasting
Method:
Roast each of the above till they turn aromatic.
Powder to a fine powder using a coffee grinder and
use as required.
This will keep well for months in a airtight
container.
You can make a larger quantity of this by
using the above ingredients in the same ratio
3).rasam powder recipe from http://www.saisanjeevini.org/recipe…
Ingredients for the Rasam powder :
Equal quantities (say 1 tablespoon) of each of the following :
Whole black pepper balls,
Whole coriander seeds,
Cummin seeds
Toor daal (arhar)
Preparation of the rasam powder:
Dry roast separately the above ingredients. Dry grind to a slightly rough textured powder. Store in a jar. Will keep for weeks.
4).rasam powder recipe from http://www.cuisinecuisine.com/Rasam…
1 tablespoon black peppercorn
2 tablespoons of channa daal
2 tablespoons of toor daal
2 tablespoons coriander seeds
4 to 5 whole or broken red chillies
1 teaspoon asafoetida
Dry roast the black peppercorn, channa daal, toor daal, coriander seeds and asafoetida. When the daal is pinkish red add the red chillies.
Roast for only a few seconds more. Dry grind this mixture.
Use as required for the Rasam recipe.
5)Rasam Powder Recipe from http://www.awesomecuisine.com/recip…
Ingredients
1 tbsp toor dal
5-6 dry red chillies
1/2 tbsp cumin seeds
1 tbsp coriander seeds
1 tsp peppercorns
1 tsp dry curry leaves
Ghee(clarified butter) for roasting
Method
Roast each of the above till they turn aromatic.
Powder to a fine powder using a coffee grinder and use as required.
This will keep well for months in a airtight container.
You can make a larger quantity of this by using the above ingredients in the same ratio
6).Rasam Powder recipe from http://www.bawarchi.com/contributio…
Ingredients:
1. Toor dhal ... 1/2 kilo
2. Bengal gram ... 1/2 kilo
3. Dhaniya ... 3/4 kilo
4. Red chillies (dry) ... 1/4 kilo
5. Fenugreek ... 25 grams
6. Asafoetida ... 50 gms.
Procedure:
Fry fenugreek in a pan till it gets golden brown (no oil is to be used)
Then add the bengal gram and fry well.
Next, add the toor dhal followed by --
Dry red chillies and this is followed by-
Dhaniya. (PLEASE DO NOT CHANGE THIS ORDER)
Even before the above procedures, separately fry the 50 gm asafoetida with very little oil. Be careful not to powder the asafoetida before frying it. It should only be broken into small pieces)
Add the asafoetida thus fried to the mixture and make a coarse powder.
Add the turmeric powder, mix well and store in an air-tight container.
For making about 4 tumblers (roughly 800 ml) rasam addition of about 11/2 to 2 tsp of the powder
7).Rasam Powder recipe from http://www.tajrecipe.com/indian/coo…
Ingredients:1 Cup Corriander seeds
1/2 Cup Cumin seeds
5-6 dry red chillies
1/2 tsp black pepper
1/2 tsp fenugreek seeds
1 tsp toor dal
1 tsp ghee
Pinch asafoetida
Instructions:
1. Fry corriander seeds and cumin seeds separately.
2. Heat 1 tsp ghee and fry black pepper , fenugreek seeds, toor dal seperately, red chilli and add asafoetida.
3. Grind the mixture to fine powder.
Add required spoons of rasam powder to boiling rasam. It smells and tastes good. Serve rasam with rice.
8).Rasam Powder (Rasam Podi)recipe from http://www.bigoven.com/11407-Rasam-…-(Rasam-Podi)-recipe.html
Rasam Powder (Rasam Podi) Ingredients
2 1/2 c Coriander seeds
4 tb Bengal gram dal; picked over
1 1/2 c Red chillies
1/2 tb Cumin seeds
1/2 c Black peppercorns
1 ts Ground turmeric
3/4 c Red gram dal (pigeon peas;
1 sm Bunch curry leaves
Instructions for Rasam Powder (Rasam Podi)
In a heavy saucepan, dry-roast all the ingredients seperately, until they each give off a strong aroma. (However do not roast the Ground turmeric.)Place all the ingredients in an electric blender or food processor.Blend into a fine powder.Store in an airtight container and use as required.Makes 15 ounces.
9).Mysore Rasam Powder from http://arundathi-foodblog.blogspot.…
2 cups dhania or coriander seeds
1/4 cup peppercorns
1/4 cup cumin seeds
4 tsp fenugreek leaves
1 bunch curry leaves
2 cups red chillies
3 tsp oil
2 tsp turmeric powder
Roast the coriander seeds,peppercorns,cumin, fenugreek and curry leaves on a dry pan.
In another pan,fry the red chillies in the oil.
Combine all the ingredients and grind to a fine powder.
10).Rasam Powder recipe from http://www.indolink.com/Recipe/Seas…
Ingredients:
Coriander
-
300 gm. (10.5 oz)
Pepper
-
100 gm. (3.5 oz)
Spilt Bengal gram
-
25 gm. (0.5 oz)
Spilt red gram
-
75 gm. (2.5 oz)
Cumin
-
1 tb sp.
Turmeric
-
A small piece
Red chillies
-
25 gm. (3.5 oz)
Method:
Dry fry and Powder.
u can also see in the links below for rasam powder recipes:
http://www.indianfoodrecipes.net/in…
http://punjabirecipes.gurudwara.net…
http://www.fatfreekitchen.com/spice…
http://www.indianfoodforever.com/an…
http://www.indiacurry.com/spice/ras…
http://www.trsiyengar.com/id154.sht…
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