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 ADITYA RASAM
POWDER
Dhal Rasam
Ingredients
Red
gram dhal - 40 gms
Tamarind - 10 gms
Aditya Rasam Powder - 10
gms
Salt - 10 gms ( to taste)
Mustard seeds - ½ tsp
Curry
leaves - 1 sprig
Coriander leaves - 1 sprig
Method
Boil dhal in
water till tender and keep aside. Heat oil in a pan add, curry
leaves, mustard and allow it to crackle. Now pour the dhal with
water, tamarind juice extract and add Aditya Rasam Powder. Add salt
to taste and keep simmer for few minutes. When it is about to boil,
remove garnish with chopped coriander leaves and serve
hot.
Garlic Rasam
Ingredients
Red
gram dhal - 25 gms
Garlic - 5-6 flakes
Tamarind - 15
gms
Aditya Rasam Powder - 10 gms
Salt - 10 gms( to
taste)
Mustard seeds - ½ tsp
Curry leaves - 1
sprig
Coriander leaves - 1 sprig
Method
Boil dhal
till tender and keep aside. Heat oil, add mustards seeds, curry
leaves and allow it to crackle. To the same add crushed garlic pods.
When raw order disappears, add boiled dhal, tamarind juice extract,
Aditya Rasam Powder, salt to taste and allow simmering for few
minutes. When it is about to boil add chopped coriander leaves and
serve hot.
Traditional Rasam
Ingredients
Red
gram dhal - 40 gms
Onion - 20 gms
Tomato - 25 gms
Red
Chillies - 10 gms
Coriander seeds - 10 gms
Cumin - 5
gms
Black pepper - 5 gms
Asafoetida - a pinch
Turmeric
powder - a pinch
Fenugreek - a pinch
Salt - 10 gms ( to
taste)
Refined Oil - 20 ml
Mustard seeds - ½ tsp
Curry
leaves - 1 sprig
Coriander leaves - 1 sprig
Method
Boil dhal
with a pinch of turmeric powder, smash and keep aside. In a dry pan
roast Red chillies, Coriander seeds, Cumin, Pepper, and Fenugreek
and powder the same. Heat oil add mustard seeds, Curry leaves and
allow it to crackle. Then add chopped onions, tomatoes salt and
ground spices & sauté well. Then pour the boiled dhal with
water, tamarind juice extract and allow simmering for few minutes.
When it is about to boil add chopped coriander leaves and serve hot.
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ADITYA GARAM MASALA
Dry Peas Masala
Ingredients
Dry
peas - 200 gms
Green Chillies - 2 nos
Aditya Garam Masala
Powder- 1 tsp
Aditya Chilly Powder - ¼ tsp
Salt - 10 gms ( to
taste)
Aditya Cumin Powder - a pinch
Lime - 1 No
Coriander
leaves - 1 Sprig
Method
Soak the dry
peas in water overnight. Then cook the peas till soft in the same
water. Mash the peas, add salt, lime juice, Chilly powder, Garam
Masala, Chopped green chillies, coriander leaves and stir well.
Serve garnished with roundels of Onion and Tomato.
Rajmah
Ingredients
Kidney
beans - 200 gms
Onions - 250 gms
Tomatoes - 250 gms
Ginger
- 20 gms
Garlic - 20 gms
Green Chillies - 2 nos
Cumin
Powder - ¼ tsp
Turmeric Powder - ½ tsp
Chilli Powder - 1
tsp
Coriander powder - 1 tsp
Garam Masala - 1 tsp
Oil - 30
ml
Salt - 15 gms ( to taste)
Method
Soak the
kidney beans till tender. Chop onion, tomato and slit green
chillies. Grind ginger, garlic together. Heat oil add chopped onion,
Cumin powder, green Chilli, Ginger garlic paste and fry till brown.
Now add tomato, turmeric powder, Chilli powder, Coriander powder,
salt and sauté for few minutes. Add kidney beans, enough water to
cook and allow the gravy to thicken. When it is done add ½ tsp Garam
Masala and serve hot garnished with chopped Coriander
leaves.
Vegetable Pulao
Ingredients
Pulao
rice - 500 gms
Vegetables
Carrot - 100 gms
Beans - 100
gms
Peas - 100 gms
Onion - 100 gms
Tomato - 100
gms
Garam Masala - 1 tbl spoon
Salt - 5 gms ( to taste)
Oil
- 100 gms
Ghee - 10 gms
Lime - 1 no
Method
Wash clean
and prepare vegetables of even size. Wash and soak the rice for ½ an
hour. Heat oil, fry vegetables along with Garam Masala. Drain and
add rice and sauté for few minutes until oil is coated well on the
rice. Add enough water to cook the rice and vegetables. Along add
squeezed lemon juice, salt to taste and pressure cook for 20
minutes. When it is done serve hot topped with ghee and golden brown
onion flakes.
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