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Recipe for :

Rasam
 

Seasoned PioneersThis recipes comes Seasoned Pioneers who are suppliers of spices, herbs, etc online. In their own words:

"Our ingredient range is exceptional, featuring over one hundred exotic spices, herbs, peppercorns, chillies, and other specialist ingredients, including many fully certified organic lines. To ensure authenticity we produce our spice blends in-house by hand to strictly original recipes.

Selected spices are dry-roasted together to fully release and marry their flavours and aromas".

To visit the web site < click here >

With temperatures rising as you venture into the subtropical climate of Bengal and the Malabar Coast, the cuisine changes dramatically taking on a searing heat.

Together with the subtle tempering effect of exotic fruits, such as mangoes and coconut, the result is wonderfully sophisticated dishes so distinctive of Southern India.

Ingredients

1 tsp White Cumin Seeds
1 tsp Black Mustard Seeds
1 tsp Black Peppercorns
1 litre / 1 3/4 pints Vegetable Stock
1 finely chopped Onion
1 finely chopped & cushed Garlic Clove
1tbsp Coconut (freshly grated or desiccated)
1 finely chopped Carrot
1 quartered Tomato
1 tsp Amchoor
4 crushed Indian Bay Leaves
2 tsp Red Chillies
1 tbsp Red Lentils
Sea Salt to taste
Fresh Coriander to garnish

Method
  • Dry-roast the cumin seeds, mustard seeds and black peppercorns until aromatic and crackling.
  • Mix the spices with all the other ingredients, except the coriander, and bring to the boil.
  • Lower the heat and simmer for 30 minutes.
  • Serve hot with the coriander to garnish.

Serves 4

Seasoned Pioneers
Seasoned Pioneers

 
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