PEPPER RASAM OR MIRYALA CHARU

Charu is nothing but plain Rasam .Rasam can be made of different ways and different types. Today i planned to make pepper rasam .
Peppers are the native of India and it is know as the king of spices.
The medicinal value of black pepper is well known.Freshly ground pepper is more aromatic than packaged powders.It is very good for digestion and also to relive from cold.
Pepper rasam is very effective in clearing up nose and throat when you are caught up with cold . Hot pepper with pungent ginger garlic is a great combination for this spicy rasam.

Ingredients

2tsp of black pepper powder ( freshly made)
1 tsp of coriander powder
1tsp of oil
3 green chillies
1 tsp jeera
1 tsp of gingergarlic paste
1 tsp of mustard seeds
curry leaves
coriander leaves
2 dried red chillies
1/2 tsp turmeric powder
salt to taste
2 cups of dilluted tamarind juice

In a small frying pan add oil and fry the seasoning mixture, allow jeera and mustard seeds to crackle, add red chilies and fry till they darken in color.add ginger garlic paste and saute well. Add the curry leaves and ground pepper powder along with turmeric and coriander powder. Fry them on low flame until it gives out nice flavour.Add the tamarind juice and bring to boil. Adjust the taste, by adding salt by ocassionally stiring it. Garnish with coriander leaves and turn of the heat.

Serve hot with rice,

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GOBHI MUSSALAM( CAULIFLOWER MUSALLAM)

I had this cauliflower sitting for a week in the veggies box . Many recipes came to my mind but was not ready to make the usual ones so wanted to try out something different this time with the cauliflower. At last I made up my mind to do Gobhi Mussalam but by adding little masalas and methi leaves to enhance the flavour and taste which will go well with the plain rice and thus I ended up making this dsh
ingredients

1 medium Cauliflower
Ghee for frying
1 Tsp Cumin Seeds
2 to 3 Tbsp Ginger garlic Paste
3 Green Chillies, sliced
1 onion sliced
2 Tsp Red Chilli Powder( as per taste)
2 Tsp Cumin Powder
1 tsp coriander powder
2 Tbsp Garam Masala
½ cup beaten Curd
3 Tsp dried Fenugreek Leaves (Methi)
½ cup Water
curry leaves
Salt to taste


Garnish
Chopped Coriander Leaves
preparation :

Break cauliflower in small florets run through water several times and drain them
deep fry in hot ghee. Drain well and set aside.

For making the gravy,

Heat 2 Tbsp oil and add cumin seeds , mustard seeds and Allow them to crackle, then add ginger paste, green chillies, onions , curry leaves and fry them well
Add the kasoori methi leaves and fry them well
Now add , , turmeric powder , cumin powder, half the garam masala and saute well .
Now add the fried cauliflower and saute them
Now add the red chilli powder, coriander powder, and salt and mix well.
Allow them to get cooked till the flavour of masalas goes into the cauliflower
Now add the beaten curd and mix well.
Add a little water and let the gravy simmer well. serve hot garnished with coriander leaves

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RUMALI ROTI

Ingredients

Wheat Flour (Atta) - 1 cup
White flour (Maida) - 1 1/2 cup
Baking powder - 1/2 teaspoon
milk -1/4 cup(optional to make a soft dough)
Salt to taste
Oil - 2 tablespoon
luke warm Water - As required

preparation

Mix wheat flour, maida, salt and baking powder and sieve them together.
Pour oil in the flour ,milk and add water bit by bit and make a smooth dough and keep aside covered with moist muslin cloth for 30 minutes or more .
Now make small balls of the dough and roll like a very thin chapati using little dry flour .(Whatever practically can be achieved)
Heat an inverted tawa and place the rumali roti carefully over it and cook till done.
serve rumali roti with any gravy

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