OMAVALLI RASAM/AJWAIN LEAVES RASAM

 Rasam is a popular South Indian dish prepared with tamarind, tomatoes, and Rasam powder. There are many variations of this dish, and each South Indian household has its own recipe for the proportions of the ingredients of the rasam powder. Therefore though Rasam is almost a regular feature in all South Indian households its taste is unique to each. No two Rasam recipes taste the same. Rasam is also a sought after comfort food in South Indian households when one has a Cold(Common Cold) or is a little under the weather because it is made of simple ingredients that are easily digestible and pepper that helps in combating the cold. A good Rasam powder makes for a flavourful Rasam, the recipe for the Rasam Powder has been included here.

Earlier the Rasam was an everyday feature in most South Indian households along with Sambar or Vatha Kozhambu or Moru Kozhambu and a part of the Main course. Some households follow it to this day, but as the eating patterns of people has changed and is now more global the humble Rasam has taken a back seat or is made on a festival day where there is a feast(Elai Sapadu) or sometimes is also being served as a soup in elite gatherings.

The Omavalli/Ajwain leaves are medical and are believed to cure a common cold and boost immunity. These leaves are also used in making Pakodas and are really flavourful. Other than Rasam and pakodas the Ajwain leaves are also used to make a raita. This Omavalli rasam can be relished with hot rice and ghee or can just be sipped as a soup.

I have different varieties of Rasam in my repertoire like Pineapple rasam, Vetrilai Rasam/Betel leaves Rasam, Murungakkai/drumstick Rasam. Please check out the recipes of these Rasams while you are here.

Here is the recipe for Omavalli/Ajwain leaves Rasam. I have not given a stepwise picture for this recipe as I have included a video with important steps for guidance.

 PREP TIME: 10 Mins                                         COOK TIME: 20 Mins

TOTAL TIME: 30 Mins                                        COURSE:  MAIN / APPETISER

CUISINE: SOUTH INDIAN                                 SERVINGS: 4

                                                                            AUTHOR: Rajni Ram

Ingredients:

Omavalli/Ajwain leaves 5 big ones (2 small ones chopped fine)

Tomatoes 2 large

Green chilli 1

Tuvar dal/ Yellow lentils 1/4 cup cooked in a pressure cooker

Rasam powder 3 tsp 

Lemon 1/2

Coriander leaves finely chopped

Asafoetida 1 tsp (split 1/2 while boiling and 1/2 for tempering)

Turmeric powder 1 tsp

Salt as per taste

Mustard seeds 1/2 tsp

Roasted Pepper & Cumin powder 1 tsp( dry roast in the ratio 2:1 and grind coarse)

Directions: Grind the Omavalli/Ajwain leaves, tomatoes, and green chilli to a puree. Pour this puree into a 1-liter vessel and add 2 cups water. Put the vessel over the flame and add the Rasam powder, Salt, turmeric powder, and asafoetida and bring it to a boil. Keep boiling until the rawness of the tomatoes and the powders is gone. Now add a few chopped Omavalli leaves and continue to boil for 30 seconds. Add the dal water along with the mashed dal to the boiling puree. Add another 2 cups plain water and continue boiling until the rasam froths up and rises to the brim of the vessel. This should be done on low flame. When the rasam froths and rises, switch off the flame and add the juice of half a lemon. Now in a small tadka Kadai/pan take ghee/oil for tempering and heat. Add mustard seeds, as they crackle, add some Ajwain/Omam seeds, followed by asafoetida, cumin-pepper powder, and a few chopped Omavalli. Fry the tempering for 10 seconds. Put off the flame. Add curry leaves to the tadka/tempering. Now pour this tempering into the rasam, serve hot with rice and ghee or sip as soup.

Directions for making the Omavalli Rasam video here👇

 

NOTES:

1. More Omavalli leaves can be used for an intense flavour.

2. I have also used the seeds while tempering, as it gives a nice aroma and flavouring to the dish.

3. I usually don't use tamarind for variety Rasam recipes like Vetrilai Rasam, Pineapple Rasam, Murungakkai Rasam and Omavalli Rasam, as I feel the acidity of the tamarind will suppress the flavours of these vegetables and herbs. So lime juice is a subtler option for the tanginess. But if one prefers tamarind to lemon, go ahead, but since I have not used tamarind anytime for these recipes, I'm not sure about the taste.

If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.

If you would like to receive our recipes on your mail please leave your mail id at the homepage. Every time Rajjo's Kitchen has a new post we will mail the recipe to you.

PINEAPPLE RAITA

 Raita is a yogurt-based condiment. It usually contains cooked or raw vegetables/fruits/pulses, mixed with the Yogurt/Dahi and tempered with Mustard and Jeera. The Raita is usually served with Biriyani, Pulav, Parathas, Naans, or can be served as a dip for Kebabs too.

Raitas are a regular feature at my house. Whenever I make Parathas I usually pair it with a Raita instead of plain curd, and it goes without saying that Biriyani is almost always served with raita. I use raitas such as Mint raita as a dip for Kebabs too. I have different Raita varieties like Bhindi/Okra Raita, Mint Raita, Baigan/Eggplant Raita to my repertoire, please check them out while you are here.

This recipe of Pineapple Raita Is a very simple one and takes around 15 minutes to assemble. During the Pineapple season, I make this raita very frequently. It tastes good just by itself too, and I usually pair it with Parathas or Jeera Rice.

Here is this simple recipe for you-

PREP TIME: 10 Mins                             COOK TIME: 5 Mins

TOTAL TIME: 15Mins                            COURSE:  MAIN 

CUISINE: INDIAN                                  SERVINGS: 4

     

          

Ingredients:

Pineapple 100 gm (if buying slices 3 slices)

Curd 400 gm

Sugar 2 tsp (divided)

Salt as per taste

Red chilli powder 1/2 tsp  

Green chillies 2 chopped finely

Oil for tempering

Directions:

Gently smoothen out the curd with a whisk. Be gentle and avoid over whisking. Just 3 whisks will do. Put the Curd in the refrigerator in the meanwhile. Now dice the Pineapple to small cubes and cook them with 1/4 cup water and a pinch of salt and a teaspoon of sugar. The Pineapple pieces should be just cooked, prick a knife/fork, and if it goes without resistance, put off the flame. Cool the cooked Pineapple completely. Remove the curd from the refrigerator, add salt, 1 teaspoon sugar, red chilli powder and fold nicely. Now stir in the cooled Pineapple cubes and chill in the refrigerator until ready to serve. In a tadka Kadai/pan add 1 tsp oil and heat. Add the chopped green chillies to this and fry for 10 secs. Pour this tempering into the raita. The delicious Pineapple Raita is ready to serve. 

Serving Suggestions: With Parathas, Roti, Jeera rice, Masala rice or just by itself😀.

STEPWISE RECIPE FOLLOWS:

1. Assemble all ingredients. Dice the Pineapple and whisk the curd and put it in the refrigerator until required.

2. Cook the Pineapple pieces in 1/4 cup water, add a pinch of salt and 1 tsp sugar to it. Cook until just done and cool them completely.

3. Now get the curd out and add salt, followed by red chilli powder. In a small pan/Kadai heat some oil. Add the finely chopped green chillies and fry for 10 seconds. Pour this tempering into the Raita and chill in the refrigerator until ready to serve.

NOTES:

1. Over whisking the curd will make runny, so just smoothen out the curd with a ladle or whisk.

2. Adding sugar to the pineapple while cooking is optional, if the Pineapple is sweet, adding sugar can be avoided. I strongly recommend adding sugar to the curd though. The quantity of sugar in curd can be increased or decreased as per taste.

3. The green chilli tempering really elevates the raita to a different level, so try not skipping that step. 

If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.

If you would like to receive our recipes on your mail please leave your mail id at the homepage. Every time Rajjo's Kitchen has a new post we will mail the recipe to you.

PESARATTU/MLA PESARATTU/MOONG DAL CHILA

This recipe of soaked Moong beans and rice is one of my favourites as it is healthy and tasty at the same time. Simple recipe, just soak grind with ginger and spices and spread on the Tava like a Dosa/Adai and serve with Allam(ginger)chutney or any chutney. Yes, it is that simple. No fermentation.

What makes it special is the way it is served, and that's why in Hyderabad(AP) it is called MLA Pesarattu. Here the Pesarattu is stuffed with Rava Upma and served with Allum Chutney(Ginger Chutney). This whole recipe and serving have a very special place in my heart as it brings back memories of childhood because this is how we have always had the Pesarattu whether at home or from a Tiffin centre. This tiffin centre concept is also very specific to AP. Every locality has quite a few such centres that dole out the best breakfast dishes. They open up for business at about 7 am in the morning and finish by 10 am. These centres are mostly take away places. At night they open up at about 7 Pm to serve simple homemade Subjis and Rotis.   

Here I have given the recipe of Pesarattu and the chutney in detail. The Rava Upma is the usual one that we all make at home so have given only a brief explanation. Let's get to the recipe, but while you are here please have a look at my other breakfast/tiffin recipes like Kuthiraivali/Barnyard Millet Pongal, Adai, Rava Dosa, Moru Aval/Dahi Pohe and more...

Here is the recipe of Pesarettu, Upma and Allum(Ginger)Chutney. This is really a mega post. This is a post of 3 recipes, which can be made separately also as individual dishes.

PREP TIME: 20 Mins+Soak                               COOK TIME: 40Mins

TOTAL TIME: 60 Mins                                        COURSE:  BREAKFAST 

CUISINE: SOUTH INDIAN                                 SERVINGS: 5

                                                                            AUTHOR: Rajni Ram

Ingredients for Pesarettu :

Green Whole Moong 400gm(soaked 4 hrs)

Raw Rice 100g or 1/2 cup(soaked 4 hrs)

Green chillies 2 or 3 as per taste

Jeera 2 tsp

Ginger 1 inch piece

Directions to make Pesarettu batter:

Soak the Moong beans and the raw rice together for 4 hours. Drain all the water, put them in a blender, along with 1-inch piece ginger, green chillies and Jeera and grind to a smooth batter using water as required. The batter should be of Dosa/Pancake consistency.

 

How to make Pesarettu:

Heat a girdle/tava and grease with little oil. Now pour 2 medium-sized ladles of batter in the centre of the Tava and spread it like a Dosa. It shouldn't be as thin as a Dosa nor as thick as a Pancake. Cook on one side until crisp.

Onion filling for Pesarettu:

Ingredients:

Onions 2 large finely chopped

Green chillies 2 finely chopped

Jeera/Cumin 1 tsp

Directions for Onion filling:

In a pan pour 1 tbsp oil and heat. Add the cumin and as they splutter add the green chillies and chopped onions and saute. Saute until the onions turn translucent. Keep aside.  

Ingredients for Upma:

Rava/Sooji(Semolina) 1 cup  ( 1 cup =200 gm)

Water 2 cups

Salt as per taste

Ginger small piece finely chopped

Green chillies 2 finely chopped

Curry leaves a few

Oil for tempering

Mustard seeds 1/2 tsp

Urad dal 1 tsp

Chana dal 1 tsp

Ghee 1 tbsp

Directions to make Upma:

In a Kadai take 2 tbsp oil and heat. Put the mustard seeds and as they crackle, add the Urad dal, Chana dal and fry until light golden brown. Now add the ginger, green chillies and curry leaves and fry for 30 seconds. Now pour 3 cups water into the tempering( reduce flame before adding water, as the oil will splutter) add required salt and bring to a boil. When the water starts boiling, add the Rava/Suji a little at a time to the water and keep stirring simultaneously. The Rava will absorb all the water and the Upma will thicken in consistency. Put off the flame and add 1 tbsp ghee over it. The Upma is ready.

Ingredients for Allum(ginger chutney)

Ginger 100 gms chopped ( tender ones preferably)

Fried gram dal/chutney chana 1 tbsp

Dry red chillies 3

Tamarind a little small than gooseberry size

Cumin seeds 1 tsp

Jaggery 2 tsp

Oil for tempering

Mustard seeds 1 tsp

Curry leaves a few

Asafoetida 1/2 tsp

Salt as per taste 

Directions for making Allum Chutney:

In a Mixer jar put all ingredients except jaggery, oil, mustard seeds, curry leaves, salt and asafoetida, and grind them without adding any water, to a coarse paste. Now add about 1/4 cup( or less) water and grind it to a smooth paste. Add the jaggery and give it a final spin in the mixer. The chutney should not be runny. I added tamarind paste almost atvtye end, as I forgot it before. Temprring is optional. The yummy and spicy Allum Chutney is ready.

Assembling the MLA Pesarettu:

Once the batter is spread on the Tava, drizzle a little oil and let it cook on one side until crisp. The upper side will get cooked from the heat from below. Check for any rawness in the batter, if still raw on top, wait a few seconds and then spread the Onion filling on the Pesarett. Top this up with a scoop or two of Upma on one half of the Pesarett and cover/close with the other half(like exactly how it is done in Masala Dosa). The Pesarettu is ready. Serve it hot with Allum(ginger) chutney and enjoy this delicious and healthy dish. The video for assembling the MLA Pesarettu is here👇.

NOTES:

1. Pictures of Upma have not been inserted. You can make a plain Rava Upma or add little onion and make onion Rava Upma. Adding vegetables to the Upma will make the dish very heavy.

2. All these dishes can be made as individual recipes too.

3. The chillies in the Allum Chutney can be reduced as per requirement. The jaggery can also be increased if required.

4. The Pesarettu can be served just with the chutney, minus the Upma.

5. Idli powder/gunpowder also goes well with this dish.

If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.

If you would like to receive our recipes on your mail please leave your mail id at the homepage. Every time Rajjo's Kitchen has a new post we will mail the recipe to you.

POTATO CHEDDAR BAKE

This is a very simple recipe and a great finger food/ starter option at get-togethers. Most of the prep can be done ahead and the baking can be done half an hour before serving. This dish can also be a tea time snack and the kids will love it. To make it healthy I have used roasted oats to coat the potatoes instead of cornflour. The baking can be easily replaced by the grilling method( on a girdle /tava).

 The cheddar cheese used in this recipe gives it a sharp taste and a crisp texture, the coriander and oregano give it a herby flavour.   The Cheddar cheese can be easily replaced by Parmesan Cheese, and it also tastes just as good.  I usually don't use a baking/parchment paper for this recipe and directly bake it on the baking tray, but this time I thought why not put it on a baking sheet, which turned put to be a wrong choice as I had to wait for 10 minutes to remove the potatoes from the sheet, so please don't repeat the same. Just grease the baking tray and follow the recipe without the baking sheet.

While you are here please have a look at my other snack recipes like Semolina Cheese Balls, Kothimbir Vadi, Moong dal Kachoris, Baked Wheatflour Papdis, and more...

Here is the recipe for Potato Cheddar Bake for you-

      PREP TIME: 20 Mins                                          COOK TIME: 20 Mins

     TOTAL TIME:40Mins                                           COURSE:  DESSERT

     CUISINE:  WORLD FOOD                                  SERVINGS: 6

     AUTHOR: Rajni Ram

Ingredients:

Potatoes small size( baby potatoes can also be used) 5 

Cheddar cheese/Parmesan Cheese 200 gm grated

Oats (instant) roasted 1 cup

Salt as required

Red chilli powder 1.5 tsp

Oregano 2 tsp(divided)

Black pepper powder 1/2 tsp

Peri-Peri powder 1/2 tsp(use more if you prefer)

Coriander leaves finely chopped

Method: Wash and peel the p[otatoes and slice them as shown in the picture. Heat water ina kettle/saucepan and pour the boiling water over the sliced potatoes and cover it and leave it for half an hour. After half an hour drain the water. Prick a fork into the potato, it should pierce with a little resistance. The potatoes should not overcook. Now dry roast the Oats in a pan until crisp ( approx 3 to 4 mins on low heat). Cool it. Put it ina grinder and powder it fine. To the oats powder add salt, red chilli powder and oregano and set aside. To the grated cheese add the pepper powder, salt and Peri Peri powder and mix nicely. Grease a baking tray( don't use a baking sheet as seen in the picture, read intro) with oil, spread a thin sheet of cheese mixture on the tray. Now take a slice of the potato, cover it with the oats powder nicely, such that both sides are coated well and arrange on the baking tray on top of the cheese layer. Repeat for half the amount of potato slices, and keep arranging them on the baking tray next to each other. Now sprinkle the cheese mixture over the potatoes, sprinkle oregano powder, top with some finely chopped coriander and put the tray in the oven. Bake at 200C for 20 minutes. The cheese should have melted and formed a crunchy layer over the potatoes. The cheese and crunchy Potato Cheddar Bake is ready to serve. Enjoy. Bon Appetit.

STEPWISE RECIPE FOLLOWS:

1. Assemble all ingredients. Peel and slice potatoes. Grate the cheese. Roast and powder the oats.

2. Pour boiling water over the sliced potatoes and let it stand covered for half an hour. Drain the water and prick a potato slice with a fork to check doneness. It fork should pierce it with little resistance. The potato should not be overcooked or mushy.

3. Now powder the roasted oats and add salt, chilli powder and oregano to it and set aside.

4. Take the grated cheese and add pepper powder, Peri-Peri powder(or red chilli powder) and a pinch of salt and mix well.

5. Now grease a baking tray with oil and spread the cheese mixture as a thin film on it. Now roll each potato slice in the roasted and spiced oats powder, such that both sides are well coated and arrange on the baking tray over the cheese mixture. This has to be done in two batches, as potatoes should not be overlapped for more than two layers.

6. Repeat for all potato slices and arrange them next to one another in the tray. Cover with more cheese mixture, sprinkle oregano powder over it, garnish with finely chopped coriander and pop it in the oven. Bake at 200 C for 20 minutes.

The Cheese should have melted and formed a crisp crust over the potatoes. The cheesy and delicious potato cheddar bake is ready.

NOTES:

1. As said in the introduction don't use a baking paper as it takes time to remove the potatoes off the tray.

2. Parmesan cheese can also be used instead of Cheddar or a half and half mix of both can be done.

3. If Peri-Peri powder is not available use regular red chilli powder or Cumin pepper powder that we use for Rasam 😉.

4. The preparation of this dish can be done ahead, like blanching the potatoes, making the oat powder mix, making the cheese mixture etc and the baking can be done closer to serving time.

If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.

If you would like to receive our recipes on your mail please leave your mail id at the homepage. Every time Rajjo's Kitchen has a new post we will mail the recipe to you.

 

 

DRUMSTICK RASAM/MURUNGAKKAI RASAM

 Rasam is a popular South Indian dish prepared with tamarind, tomatoes, and Rasam powder. There are many variations of this dish, and each South Indian household has its own recipe for the proportions of the ingredients of the rasam powder. Therefore though Rasam is almost a regular feature in all South Indian households its taste is unique to each. No two Rasam recipes taste the same. Rasam is also a sought after comfort food in South Indian households when one has a Cold(Common Cold) or is a little under the weather because it is made of simple ingredients that are easily digestible and pepper that helps in combating the cold. 

Earlier the Rasam was an everyday feature in most South Indian households along with Sambar or Vatha Kozhambu or Moru Kozhambu and a part of the Main course. Some households follow it to this day, but as the eating patterns of people has changed and is now more global the humble Rasam has taken a back seat or is made on a festival day where there is a feast(Elai Sapadu) or sometimes is also being served as a soup in elite gatherings.

Drumstick Rasam is a very flavourful Rasam, as Drumsticks by themselves have a wonderful fragrance and flavour. 

Moringa is the latest buzz word everywhere. What with Moringa leaves powder trending the healthy list. Well, the Moringa tree and dishes cooked from its fruit, flowers and leaves have been in India for ages. We have used its fruit, the drumstick in Subjis, Sambar, dal, etc; the leaves too are very aromatic and used as an add-in in Dosas, chilas, and more. The flowers too when added while making ghee, give the ghee a nice flavour and make it aromatic. My grandmother always added a few flowers just before putting off the flame while making ghee and would remove the flowers later, while bottling the ghee. My mother makes a pickle of it too, which is just as wonderful.

There are many different types of Rasam Like the Pepper Rasam, Tomato Rasam, Lemon Rasam, Garlic Rasam, Neem Flower (Vepampoo) Rasam, Drumstick Rasam, Pineapple Rasam and the Vetrilai(Betel leaf) Rasam. I have already posted the recipe of pineapple Rasam and slowly over a period of time plan to cover all the Rasam varieties mentioned here. I have also given the recipe to a perfect Rasam Powder here. It yields an aromatic and flavourful Rasam.

Here is the recipe of Drumstick/Murungakkai Rasam for you-

PREP TIME: 10 Mins                                         COOK TIME: 20 Mins

TOTAL TIME: 30 Mins                                        COURSE:  MAIN / APPETISER

CUISINE: SOUTH INDIAN                                 SERVINGS: 4

                                                                            AUTHOR: Rajni Ram

Ingredients:

Drumsticks 3 big fleshy ones chopped to 3-inch pieces (refer note 1)

Tomatoes 2  large (note 3)

Tuvar dal/ Yellow lentils 1/4 cup cooked in a pressure cooker

Rasam powder 3 tsp 

Lemon 1

Coriander leaves finely chopped

Asafoetida 1 tsp (split 1/2 while boiling and 1/2 for tempering)

Turmeric powder 1 tsp

Salt as per taste

Roasted Pepper & Cumin powder 1 tsp( dry roast in the ratio 2:1 and grind coarse)

Directions:

Put the dal in a vessel and cook it in the pressure cooker. I used pot in pot method, you can use whichever is convenient. The dal should have cooked well. Now cut the Drumsticks, put them in a vessel and boil. Cook until the flesh inside turns tender(approx 10 minutes). Reserve the water in which the drumsticks cooked. Cool the cooked drumsticks and scrape out the fleshy part with a spoon(refer picture). Don't discard the seeds unless they are very hard. Keep aside. Now grind 2 tomatoes to a puree and pour it in a 1-litre vessel. Add 2 cups water, followed by 3 tsp Rasam Powder, adequate salt, turmeric powder and asafoetida and bring to a boil. Continue to boil until the rawness of the powders is gone. Now mash the cooked dal nicely and pour it into the boiling mixture along with any water the dal may have retained. Cook for two minutes and now its time to add the water reserved after cooking the drumsticks. After pouring the drumstick broth if you find the Rasam(soupy), dilute by adding 1 to 1.5 cups of hot water and continue to boil the Rasam for another 2 minutes, now add the drumstick scrappings(seeds and all) and continue to boil until the Rasam froths up and rises in the vessel and comes to the brim. Switch off the flame and squeeze a lemon into it. Now take 2 tsp ghee in a small tempering Kadai and heat. Add mustard seeds, as they crackle add the Asafoetida powder, roasted pepper-cumin powder and put off the stove. Now add the curry leaves to the ghee, and pour the tempering into the Rasam. Garnish with finely chopped coriander leaves. The healthy, flavourful and fragrant Drumstick rasam is ready. Enjoy and Bon Appetit.

Serving suggestions: Just as a soup, with hot rice and ghee, with Oats porridge(try this it tastes yummy). 

Sometimes I also pour it on my chapatis while hot.😉

STEPWISE RECIPE FOLLOWS:

1. Assemble all ingredients. Cook the dal and keep ready. Cut the Drumsticks into 3-inch pieces and cook them in water with a little salt. Cool them scrape out the flesh with a spoon and reserve the water in which they cooked.

2. Pour the puree of 2 tomatoes into a 1-litre vessel and add 2 cups water, followed by 3 tsp Rasam powder, adequate salt, turmeric powder, asafoetida and bring to a boil.

3. Now add the cooked and mashed dal along with the water to the boiling mixture and continue to cook until the rawness of the powders is gone(approx. 5minutes).

4. Now add the Drumstick broth(water in which the drumsticks cooked) to the mixture and if the consistency is too dense add 1 to 1.5 cups of hot water and bring to a boil.

5. Now add the drumstick scrapings to the boiling rasam and continue to boil until the rasam froths up and rises to the brim. Put off the flame and squeeze a lemon into it, or add 3 tsp lemon juice to it.

6. In a tempering Kadai heat 2 tsp of ghee. when it heats up, put the mustard seeds into it, as they crackle add the asafoetida and the roasted cumin-pepper powder. Put off the flame and then add the curry leaves. Drop this tempering into the Rasam and serve hot with hot rice and ghee or follow any of the serving suggestions given above. 

 

NOTES:

1. Picking the Drumsticks well is critical, pick thick but tender ones. After cooking the seeds also can be used, don't discard them as they have the most flavour.

2. I have used the Country variety of tomatoes(Naatu Thakkali) instead of the Hybrid ones as they give the rasam some tang when not using tamarind.

3. If you serve Rasam with something unusual do let us, know..we love learning and trying new combinations.

If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.

If you would like to receive our recipes on your mail please leave your mail id at the homepage. Every time Rajjo's Kitchen has a new post we will mail the recipe to you.

APPLE CAKE(TEA CAKE)

 Until recently I did not know that such delicious cakes could be made using Apples. I mostly stuck to making the Apple Crumble. I came across this recipe some time ago, and as you know I have to try it thrice without errors for it to feature on the blog. So here is the recipe that is foolproof, also no whisking, just mixing, so mess at all.

This cake has a very delicate flavour and is a crumbly cake, it is very light and a great tea time cake. What more, it is healthy and kids will love it( you could just drizzle chocolate sauce or Nutella over it for them). It tastes best when warm and keeps good for 2 days at room temperature. Just warm before you serve and it is fresh again.

The apple slices that you see in the picture make it look sophisticated, but it is not such a difficult cake to make. The apple slices on top can be excluded altogether, as the cake batter has them already, but I like them with a lot of apples and the glaze and hence I make it this way.

While you are here please check out my other cake recipes like                     Blueberry Cheesecake, Nutella Fudge brownies, Apple Crumble and Pineapple Jam Tart. 

Here is the recipe of Apple Cake for you-

      PREP TIME: 20 Mins                                          COOK TIME: 40 Mins

     TOTAL TIME:60Mins                                           COURSE:  DESSERT

     CUISINE:  WORLD FOOD                                  SERVINGS: 6

     AUTHOR: Rajni Ram

Ingredients for coating apples:

Apples 3 large( any variety) cut half to cubes and half of them in slices.

Cinnamon powder 3 tsp( divided)

Butter 3 tbsp ( divided) 

Sugar 2 tbsp (divided)

Dry Ingredients:

Flour/ Maida 1.5 cups 

Baking powder 2 tsp

Salt 1/2 tsp

Wet Ingredients:

Butter 60 gm melted

Oil ( refined) 1/2 cup

Eggs 2

Sugar ( white) 3/4 cup

Vanilla essence 1 tsp

Glaze:

Honey 2 tbsp.

Directions: 

First, peel the apples and chop 1 1/2 apples to small cubes and another 1 1/2 to slices. Pug them in two separate bowls.

Divide and add the cinnamon powder, butter, and sugar between both the bowls equally and mix. Set aside.

Preheat the oven to 200 c and start preparing the cake batter.

Put all the dry ingredients in one bowl and mix well.

In another bowl combine all wet ingredients( refer to ingredients above)Now add the wet ingredients to the dry ingredients and combine nicely using a spatula. No electric beater required. Once nicely combined, mix in the apples chopped to cubes to the batter and mix gently.

Grease a baking tray and line it with parchment paper/ baking paper. Pour the batter into the tray, tap it once gently and place it in the oven. Bake at 200 C for 50 minutes or until a toothpick comes out clean. Once done remove from oven and leave to cool down a bit. Cut when still warm and serve. The delicious Apple cake is ready to serve.

STEPWISE RECIPE FOLLOWS:

1. Assemble all ingredients.  Chop 1 half of the Apples to cubes and the other half to slices. Put them in 2 separate bowls.

2. Divide and add the butter, cinnamon powder, and sugar in both bowls, mix nicely and set aside.

3. Preheat oven to 200 C. Now put all dry ingredients in a separate bowl and mix.

4. Take all wet ingredients in another bowl and combine well. Now mix the wet ingredients to the dry ingredients and combine well.

 5. Now add the cubed apples to the batter and fold gently. Grease a circular cake mould and line with parchment/baking paper. Now scoop in the batter into the mould.

6. Take the sliced apples and arrange them like a fan on the batter. Now it is ready to be popped into the oven. Bake at 200C for 50 minutes or until a skewer comes out clean.

Allow it to cool for 5 minutes and apply the honey over it with a brush and cool it. The honey gives the apples a beautiful glaze. Serve them a little warm.

NOTES:

1. Any variety of apples can be used for this recipe.

2. This cake has a crumbly texture, you will know if you look at the picture. It is super moist.

3. It holds good for 3 days at room temperature, for long storage put it in the fridge and warm just before serving.

4. It is also a good snack box idea for kids as it can be made ahead, just remove from the refrigerator, warm it and allow it to sweat, then pack.

5. This cake can be made without the sliced apples on top too. Just mix the chopped apple and scoop mixture into the baking tin/ tray and bake. 

If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.

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CREAMY PALAK IN COCONUT MILK

 This recipe is really worth a try. It is different from the Palak recipes that we usually come across. As the name suggests the Palak/Spinach had been cooked in coconut milk. Surprised? Well, the flavor of the coconut is very subtle and does not overpower the palak at all. The coconut milk gives a creamy texture to the dish. This dish goes well with rotis, paratha, and rice. It is a simple and healthy recipe with loads of flavour. This is an excellent way to add palak to your diet, as  Palak/spinach is rich in iron and fibre. This recipe is adapted from a similar recipe I spotted on @ budgetbytes.com. I have also added a small video for this recipe for easy reference.

When I made this dish I had only 1 bunch of Spinach and then when I tasted the dish I regretted making it with just a bunch as it tasted so good, that we all craved for more. So made it again within a week's time. If you feel this dish might be very bland because of the coconut milk, let me assure you that on the contrary, it holds on to how much ever spice you put. So one could increase or decrease the spice as per their preference.

While you are here please view my other recipes like Palak Paneer, Coriander rice, Kothimbir vadi, Drumstick curry, Mixed vegetable curry and more.

Here is the recipe of Creamy Palak in Coconut milk for you-

PREP TIME: 15 Mins                                     COOK TIME: 15 Mins

TOTAL TIME: 30 Mins                                    COURSE:  MAIN 

CUISINE: NORTH INDIAN                             SERVINGS: 4

AUTHOR: Rajni Ram

Ingredients: 

Palak/Spinach 1 bunch

Coconut milk 1 pouch (200 ml)

Onion 1 large finely chopped 

1 Tomato large finely chopped 

Garlic 5 cloves finely chopped

Cumin seeds 1/2 tsp

Turmeric powder 1/2 tsp

Salt as required

Red chilli powder 1 tsp( add more for more spice)

Coriander powder 1 tsp

Fennel powder 1 tsp

Garam Masala powder 1/2 tsp

Directions:

Chop the Palak finely and wash. Drain all the water and put the Palak in a pan. Pour 200 ml coconut milk to the palak and switch on the flame. Keep stirring and cooking the Palak. While cooking keep mashing the Spinach with the back of a ladle from time to time. Cook on low flame until most of the coconut milk is evaporated and the mixture resembles a mash. Transfer to another plate/ vessel. Now in another pan/ kadai heat some oil. Add the cumin seeds and as they splutter add the chopped garlic and saute for 30 seconds or until nicely brown. Now add the turmeric powder followed by chopped onion and saute until the onions start turning brown. Now add the chopped tomatoes and saute for a minute. Now add the salt and cook until the tomatoes start turning mushy. Keep mashing the tomatoes as you stir them. Add the chilli powder followed by coriander powder and fennel powder and stir. Now add the cooked Palak and mix well. Cook for a minute or 2 on low flame, add the garam masala and put off the flame. The Creamy Palak in Coconut Milk is ready to serve.

Serving Suggestions: Rotis, Parathas, Rice and also works as a dip for bread. To use as a dip  just blitz in a blender for a single spin after cooking.

STEPWISE RECIPE FOLLOWS:

1. Assemble all ingredients. Chop the Palak, wash and drain all the water.

2. Put the Palak into a pan and add the coconut milk and put it on the flame. Add salt.

3. Cook on low flame until most of the coconut milk gets evaporated. Keep mashing the Palak with the back of a ladle while cooking. The mixture should resemble a mash when cooked. Transfer to a plate or vessel.

4. Now in a karahi or pan heat some oil and add the cumin seeds. As they splutter add the chopped garlic and saute for 30 seconds.

5. Now add the turmeric powder followed by chopped onions and saute until the onions start turning brown.

6. Now add the tomatoes and saute for a minute.  Add the salt and continue to cook for a minute. Keep mashing the tomatoes as you cook. Now add the red chilli powder, followed by coriander powder and fennel powder and cook until the tomatoes turn mushy and the mixture looks like a paste.

7. Now add the Palak cooked in coconut milk and mix nicely. Lower the flame and let it cook for a minute. Finally, add the garam masala powder and switch off the flame. The Creamy Palak curry is ready to serve.

NOTES:

1. I have used only 1 carton of coconut milk and hence the flavour of coconut was mild. For a more intense flavour add more coconut milk. You can use up to 250 ml for a bunch of spinach.

2. As mentioned in serving suggestions this recipe works well as a sauce or dip for bread. Just blitz the curry through a blender after cooking it to use as a sauce.

SHORT VIDEO OF RECIPE HERE👇

 If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.

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AVAL KESARI/POHA KESARI

This recipe of the humble Poha(beaten rice flakes)/Aval cooked in sugar syrup is one of my favourites.  I make it whenever I have a sweet craving or as an offering(Prasad) for Pujas at home. It is similar to the Kesari Bath made with Sooji/Rava  Sometimes I make with a combination of other Pohe recipes, to serve during Navarathri when guests visit home.

 Poha is also one of the main offerings during Janmashtami and Ganesh Chaturthi. Lord Krishna is known to have loved them and Pohe is what his friend Sudama got him as a gift. 

Usually, during these two festivals, people just offer the Pohe and jaggery with coconut scraping as a dry mixture for Prasad. I have observed that though there are few who like it this way, many don't enjoy it dry. So what I prefer doing is putting it in sugar syrup and stirring it dry, with a dash of ghee, cardamom powder and raw camphor, it tastes absolutely divine. 

This recipe is a simple one and gets done in 15 minutes. As I always say the tastiest dishes are usually the simplest. Let's get to the recipe right away.

While you are here please visit my other Indian sweet recipes such as 

Atte ka Sheera, Sugiyan, Carrot Kheer, and Pineapple Rabri, Sweet Appam and more...

Here is the recipe of Aval Kesari/ Poha Kesari for you-

PREP TIME: 10Mins                                      COOK TIME: 10 Mins

TOTAL TIME: 20Mins                                    COURSE: DESSERT/SWEET

CUISINE: SOUTH  INDIAN                           SERVINGS: 4

AUTHOR: Rajni Ram

Ingredients:

Poha ( thin) 1 cup

Sugar 1/2 cup ( if you prefer less reduce to 1/4cup)

Ghee 1.5 tbsp

Water 1.5 cup

Raisins a few 

Cardamom powder 1/4 tsp

Kesari colouring/ orange food colouring  1 pinch

Raw camphor a pinch ( optional)

Directions:

Take 1 tbsp ghee in a Karahi and heat. Add the raisins and fry them until they fluff up. Remove from flame and keep aside. To the same ghee in Karahi add the Poha/ Aval and fry nicely until crisp. To be roasted on low flame, without burning them. Transfer to the dry mixer and cool for 5 mins. Grind it to a Rava/ Sooji like texture and keep aside. Now in the same Karahi add 1.5 cups of water and heat. Add the Kesari powder/ colouring and the sugar and bring it to a boil. Add the raw camphor nos if using. When the water starts boiling slowly drop in the grounded Poha while stirring constantly. Keep stirring until the mixture thickens and the Piha leaves the sides of the Karahi. Add the cardamom powder, followed by the raisins and 1/2 tbsp ghee and mix well. The Aval Kesari is ready to serve.

STEPWISE RECIPE FOLLOWS:

1. Assemble all ingredients. Take 1 tbsp ghee, fry the raisins and keep aside.

2. To the same ghee add the Poha and fry nicely until crisp. Transfer it to a dry mixer and cool.

3. Now grind it to a Rava/ Sooji like texture and keep aside.

4. Now to the same karahi add 1.5 cup water, Kesari colour and sugar and bring to a boil. Add the raw camphor now if using.

5. When the water boils, slowly drop in the ground Aval/ Poha little by little and stir constantly. Keep stirring until the mixture thickens.

6. Now add the Raisins, cardamom powder and 1/2 spoon ghee to the Poha and mix well. The Aval Kesari is ready to serve to the guest, or to give as an offering. 

NOTES:

1. Thick Poha/ Aval can also be used for this but the amount of ghee, water will double up.

2. The Aval is not to be soaked but roasted to get the desired texture.

3. I added 1/4 cup sugar which might be a little less sweet, so up to 1/2 cup sugar can be added.

If you tried this recipe and liked it please comment below. I would love to hear from you.

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