tag:blogger.com,1999:blog-30980268.post5683210260687255913..comments2024-03-21T13:03:10.375+05:30Comments on When My Soup Came Alive: When My Soup Didn't Come Alivesrahttp://www.blogger.com/profile/03243944393796831559noreply@blogger.comBlogger34125tag:blogger.com,1999:blog-30980268.post-73524370925208704552010-01-31T11:35:01.694+05:302010-01-31T11:35:01.694+05:30Even I love tomato rasam..thanks for the entryEven I love tomato rasam..thanks for the entryEChttps://www.blogger.com/profile/18260908935271427941noreply@blogger.comtag:blogger.com,1999:blog-30980268.post-73323394599217266742010-01-29T03:49:53.138+05:302010-01-29T03:49:53.138+05:30oh sra...i need to visit this space more often..i ...oh sra...i need to visit this space more often..i forgot that you are such a good writer. i read the whole thing with a biiiig smile on my face :)...thanksRajithahttps://www.blogger.com/profile/15687505337772793643noreply@blogger.comtag:blogger.com,1999:blog-30980268.post-230003465692845842010-01-23T05:09:50.750+05:302010-01-23T05:09:50.750+05:30I cannot make a good puzhi kachal. Asked my sis to...I cannot make a good puzhi kachal. Asked my sis to mail it to me..shankarihttp://sacramentospice.comnoreply@blogger.comtag:blogger.com,1999:blog-30980268.post-13281973641565330312010-01-22T03:41:49.558+05:302010-01-22T03:41:49.558+05:30Rasam is best with rice.I don't add dal but ne...Rasam is best with rice.I don't add dal but never miss tempering the rasam.<br />Seemingly ordinary khichdi sometimes turns out challenging for me,especially if the water proportions go wrong.Yasmeenhttps://www.blogger.com/profile/11656826241218622482noreply@blogger.comtag:blogger.com,1999:blog-30980268.post-44483452455355938252010-01-21T23:32:23.105+05:302010-01-21T23:32:23.105+05:30Jaya, it's lighter, but diluting sambar doesn&...Jaya, it's lighter, but diluting sambar doesn't get you rasam - it gets you just diluted, bad sambar!<br />Here's the link to it - http://whenmysoupcamealive.blogspot.com/2009/03/attaining-my-sugar-high.html - you couldn't find it because of my crazy titles.<br />Asha, it was experience more than enjoyment. And no point seeing it without the glasses, quite blurry and you don't get to notice the depth. I didn't like it ultimately but I didn't get bored.<br />Sayantani, really? Did you make it then?srahttps://www.blogger.com/profile/03243944393796831559noreply@blogger.comtag:blogger.com,1999:blog-30980268.post-47519171385920844712010-01-21T19:12:30.825+05:302010-01-21T19:12:30.825+05:30sra, checked out David Sedaris today. The guy is f...sra, checked out David Sedaris today. The guy is from Raleigh, NC!! YAY! Which book are you reading? He has so many, might buy one at Amazon onto Kindle.FHhttps://www.blogger.com/profile/16120251231228218853noreply@blogger.comtag:blogger.com,1999:blog-30980268.post-66731874546876779982010-01-21T17:40:32.097+05:302010-01-21T17:40:32.097+05:30in the first few months of my pregnancy all I coul...in the first few months of my pregnancy all I could ate was rice and tomato Rasam.I always prepare it according to the recipe given in the rasam powder packet. it always looks nice.you tempted me wnough to make a fresh batch for tonight's dinner.sayantanihttp://ahomemakersdiary.blogspot.comnoreply@blogger.comtag:blogger.com,1999:blog-30980268.post-59655307115512957152010-01-20T20:38:32.807+05:302010-01-20T20:38:32.807+05:30Enjoy Avatar today. 3D? We didn't go for that,...Enjoy Avatar today. 3D? We didn't go for that, glasses and all is such a hassle.Movie is very good but I wouldn't dare sit almost 3hrs there to watch that again! :D<br /><br />Make Flax seeds chutney pd next time you get it.It's supposed to have plenty of Omega 3 which we "mostly vegetarians" do need, since we don't eat much Fish at home here. I love it with Parathas, tastes so good.<br /><br />Will try that book, I read Reader's digest y'day on Kindle. In India,I checked out of curiosity, Kindle 2 costs Rs.20000!! WOW!!FHhttps://www.blogger.com/profile/16120251231228218853noreply@blogger.comtag:blogger.com,1999:blog-30980268.post-69077800996479996412010-01-20T19:54:24.352+05:302010-01-20T19:54:24.352+05:30Sra,
ok to me it looks good and rasam is a diluted...Sra,<br />ok to me it looks good and rasam is a diluted form of sambhar , right? perhaps not!! eh! whatever...liked reading it a lot and that is the most important part..and i have been looking your couscous payasam post to read it again and to linkback ,but search is not working :(...<br />hugs and smilesJaya Mhttps://www.blogger.com/profile/15474786799687276472noreply@blogger.comtag:blogger.com,1999:blog-30980268.post-33408871581615462452010-01-20T18:33:25.322+05:302010-01-20T18:33:25.322+05:30Jyothsna, yeah, that's another associated prob...Jyothsna, yeah, that's another associated problem - I make too much. <br /><br />Susan, I soaked a fist-sized lump in water and was told it was too much. so I took about 1/4 cup of the extract and then diluted it on the advice of the lady.<br /><br />I never, ever know the principle behind the quantity of tamarind - nor how much to dilute it with, nor the amount of dal that's proportionate to the intended result - thick soup or thin. <br /><br />I'm no expert on frying but what we're usually told is that we should heat the oil on a high flame and then turn it down to medium so that the food to be fried is cooked through and not just on the surface.srahttps://www.blogger.com/profile/03243944393796831559noreply@blogger.comtag:blogger.com,1999:blog-30980268.post-47450618460341497292010-01-20T17:18:39.132+05:302010-01-20T17:18:39.132+05:30I don't know, Sra - this rasam looks pretty li...I don't know, Sra - this rasam looks pretty lively to me. <br /><br />Tell me: why such ritual for the right dilution of tamarind? Couldn't you have soaked the ball directed in the litre of water? <br /><br />The recipes that usually give most grief are deep-fried ones. I know exactly the necessity of constant high temp (and an oil w/ a high flashpoint), but my fear factor of a kitchen fire tames good technique. My recent rice-paper spring rolls were soggy, burnt, and hideous. Had I the luxury of an outdoor stove, I know I could pull it off each time.Susanhttps://www.blogger.com/profile/14970742141705361136noreply@blogger.comtag:blogger.com,1999:blog-30980268.post-77589013597635729652010-01-20T16:21:07.844+05:302010-01-20T16:21:07.844+05:30Haha....that does happen quite often!! I never kno...Haha....that does happen quite often!! I never know how much rasam to make.... it's always less!Jhttps://www.blogger.com/profile/03338468510575659800noreply@blogger.comtag:blogger.com,1999:blog-30980268.post-89910538220215027742010-01-20T15:21:45.331+05:302010-01-20T15:21:45.331+05:30Ms Chitchat, That was the uncooked version :-D
Hap...Ms Chitchat, That was the uncooked version :-D<br />Happy, yeah, I guess your other family members won't really miss it. Make it for yourself, though!'<br />Raaga, thanks for the recipe. Even I like a ghee talimpu once in a while. Thinking that we've made up another dish is okay, but if the taste isn't good ...<br />Notyet, I never even began to make Jayashree, thanks :-)<br />Ash, will do, tks for letting me know.<br />Lubna, be careful, don't expect too much.<br />Asha, the pepper tamarind one is a staple at home, but I like the daal one better.<br />Indo, some households have to have rasam and sambar everyday. It was like that in our hostel too. <br />Jaya, I make good curds - the trick is to boil the milk down, let it reach 'lukewarm' and then set it. It should be alittle hotter in the winters and you should use a little more curd - guess it's a much bigger deal in the US with its weather.<br /><br />Bong Mom, maybe I'll aim for kid's writer, can't think up a plot for adults anyway!<br />Madhuram, that's an interesting recipe. I find that toor dal doesn't cook fully when set to cook with tamarind and sometimes even turmeric. Just my experience ... even with pre-soaked daal. We use tamarind in daal with greens too, so I almost always add the tamarind extract later. But I'm going to try this one-shot rasam at least once - why do I say at least once, because putting it through the grinder is too much for lazy me.<br /><br />Paz, come over, or I'll make it for you if I'm there.<br />Cham, Sambar is what I really suck at. Whatever I do. <br />Mallugirl, hmm ...I oversalted the brinjal today, then I squeezed lime, no use, stayed salty!<br />Mamatha, either is enough sambar or rasam - not both, aargh!<br />Ruchika cooks, that's the uncooked version, LOL! Maybe he eats more salt as a matter of course ;)<br />S, so you understand! Even our traditional daal used to fox me but I've gotten better at it. <br />Ni, Ok, will remember that tip. <br />Miri, I never could believe it either, but even boiling it vigorously did not help the taste in the past ... Will try your recipe as well.<br />Valli, you should have a rasam mela next, seriously! Thanks.srahttps://www.blogger.com/profile/03243944393796831559noreply@blogger.comtag:blogger.com,1999:blog-30980268.post-30408144820352163612010-01-20T12:23:46.320+05:302010-01-20T12:23:46.320+05:30LOl, sra..next time maybe I will ask for the rasam...LOl, sra..next time maybe I will ask for the rasam at your place..:))..loved reading the post and as I said you should consider a occupation at writing kids books..well even for adults if you know I enjoy reading your writing!..maybe you can make it more spicy too..:)Srivallihttps://www.blogger.com/profile/07286828376869181360noreply@blogger.comtag:blogger.com,1999:blog-30980268.post-21435536572893142352010-01-20T11:46:19.427+05:302010-01-20T11:46:19.427+05:30Sra - rasam was pretty hard for me to grasp when I...Sra - rasam was pretty hard for me to grasp when I started cooking...so what I did was to make it twice a week for 6 months till i got the hang of it - ditto for chapatis - one everyday till I got it.<br /><br />Rasam - I use the dal water which you get when you cook dal - that way the rasam is light and doesn't have too much of the thick stuff which gets left behind...<br /><br />1 tomato cut into 4 pieces. Rasam powder 1 tsp as well as about a tbsp of cumin seeds, pepper crushed coarsely. salt. 2 cups of diluted tamarind extract - boil everything together for 10 minutes (ignore all the advice about switching it off at first boil, didnt work for me!).Temper and garnish with coriander leaves.Mirihttps://www.blogger.com/profile/13676408925598600874noreply@blogger.comtag:blogger.com,1999:blog-30980268.post-10152407649303275102010-01-20T11:15:20.892+05:302010-01-20T11:15:20.892+05:30Hey Sra, thats the diet I used to eat whenever I f...Hey Sra, thats the diet I used to eat whenever I fall sick! O dear, what a coincidence :) And the rasam that always plays trick. I started my cooking venture by making rasam and I should thats the one I had made the max no. of times in my life. The trick is to add the cumin+pepper powder once the liquid starts frothing and after adding, count till 20 and switch off the stove and cover it immediately. I think u go overhadn with the tamarind. That might make the rasam taste raw. And I used to start with the tadka ;)Nirmalahttps://www.blogger.com/profile/06208705843959737265noreply@blogger.comtag:blogger.com,1999:blog-30980268.post-41467960922832101452010-01-20T10:30:16.785+05:302010-01-20T10:30:16.785+05:30I love rasam..but have never tried making it at ho...I love rasam..but have never tried making it at home, though would love to soon..urs does look good...almost all everyday dishes have me in a quandary!!!shttp://forkbootsandapalette.wordpress.comnoreply@blogger.comtag:blogger.com,1999:blog-30980268.post-21879607572991097582010-01-20T08:31:07.400+05:302010-01-20T08:31:07.400+05:30Rasam looks good, very photogenic :D
Half the tim...Rasam looks good, very photogenic :D<br /><br />Half the time, hubby comes to the table with table salt at our place..yet I still make it the same way :)ruchikacookshttp://ruchikacooks.comnoreply@blogger.comtag:blogger.com,1999:blog-30980268.post-76662590435900758622010-01-20T04:33:29.192+05:302010-01-20T04:33:29.192+05:30I must have made rasam, 2 or maybe 3 times in my l...I must have made rasam, 2 or maybe 3 times in my life. By the time I'm done making sambar and poriyal, I so want to leave the kitchen that wanting to make rasam has never crossed my mind.<br /><br />The one everyday dish that defies me is Idli. And I love idlis :(<br /><br />MamathaAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-30980268.post-23268973051773756252010-01-20T01:02:44.299+05:302010-01-20T01:02:44.299+05:30kitchen mishaps occur to only those who venture in...kitchen mishaps occur to only those who venture into the kitchen wilderness. so i say there are no mishaps, only changes to be made...more salt, less....:))Shah cooks https://www.blogger.com/profile/08793721992861560043noreply@blogger.comtag:blogger.com,1999:blog-30980268.post-20248871831001849352010-01-19T23:52:16.652+05:302010-01-19T23:52:16.652+05:30LOL, It happened with me but I will try to make up...LOL, It happened with me but I will try to make up before it hit the table! <br />Rasam is always in my fridge! We all love the tangy watery soup! I rarely add dhal because I cannot keep for long.....Chamhttps://www.blogger.com/profile/06912395013740648068noreply@blogger.comtag:blogger.com,1999:blog-30980268.post-49445480838216355272010-01-19T22:27:07.038+05:302010-01-19T22:27:07.038+05:30Hmmm... I'd love to taste it for myself. ;-)...Hmmm... I'd love to taste it for myself. ;-)<br /><br /><br />PazAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-30980268.post-91368866698741161232010-01-19T21:50:32.023+05:302010-01-19T21:50:32.023+05:30My mother found out this easy method for preparing...My mother found out this easy method for preparing charu while she was in a hurry one day. In a small bowl (which will fit inside a pressure cooker) she puts everything that is required for preparing charu. Chopped tomatoes, little tamarind paste, salt, rasam powder, salt, turmeric, hing powder and even tuvar dal and little water. She cooks rice in one vessel and the rasam vessel goes to the bottom and leaves it for 3 whistles. So both the rice and rasam is done at one shot.<br /><br />Depending upon the quality of the tuvar dal it either gets cooked fully or sometimes its bit hard. When it is hard like that run the entire chaaru contents in the mixie. In the same bowl in which the rasam was cooked add the charru and lots of water (or as required depending upon the quantity of charu you want) and leave it to a rolling boil. Do the tempering in ghee (mustard and cumin). The charu tastes so divine. I never had to grind the charu because I think the tuvar dal we get here cooks/mashes completely. But my mother has mentioned that sometimes the tuvar dal does not cook in India.Madhuramhttp://www.egglesscooking.comnoreply@blogger.comtag:blogger.com,1999:blog-30980268.post-60872119205028600962010-01-19T21:09:30.398+05:302010-01-19T21:09:30.398+05:30Ha ha, all the time Sra, most of the time to say t...Ha ha, all the time Sra, most of the time to say the least ;-)<br /><br />But that writing was really very funny. That is how many children's books are you know, like the first part with the 4-5 sentences and then the changes made to some situation and next 5Bong Momhttps://www.blogger.com/profile/15407918137263251235noreply@blogger.comtag:blogger.com,1999:blog-30980268.post-53710211399284908552010-01-19T20:12:00.135+05:302010-01-19T20:12:00.135+05:30Never made rasam but the mix packets of soup I am ...Never made rasam but the mix packets of soup I am not very fond of. However, I sucked at making yogurt initially till a friend had to come down to my house and show it to me. I have recently learnt to make soft idlis and dosas get made with the left over batter.<br />Love your helping lady's threatening bitterness. :)Desisoccermomhttps://www.blogger.com/profile/06636571476699845725noreply@blogger.com