Ginger Rasam

Rasam is a spicy broth. It’s a South Indian specialty, and both delicious and healthy. This recipe is adapted from Dakshin by Chandra Padmanabhan. I HIGHLY recommend this book for the best in South Indian Vegetarian recipes. Photos of each recipe are included as well 🙂

BLEND:

3 tbsp red gram dal (or pigeon peas, or toor dal)[masoor], soaked in 1 c water for 30 min
3-4 tsp cumin seeds
1 tsp black peppercorns
3 green chilies [I used 1/2 jalapeno]
2-3 pieces of fresh ginger (each piece 1 in)[I used a 1×1 cube of ginger]
3 tsp grated coconut
1 tbsp powdered jaggery
1.5 c water

VAGHAR in 2 tsp ghee:

1 tsp mustard seeds
1 tsp cumin seeds
1/2 tsp asafoetida powder (hing)
1/2 tsp turmeric
1 red chili pepper, halved [I used 1/2 dried red pepper]
a few curry leaves

Add salt to taste.

Add water as necessary (consistency is of a broth, not a soup).

Add a spoonful of tamarind concentrate.

Let simmer over low heat for as long as you can (1 hour or so).

Garnish with chopped cilantro.

Enjoy!

 

 

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Vegetable Broth

Came home from the hospital recently on a restricted diet.

Here’s a recipe for vegetable broth that should be easy on your stomach and doctor approved:

http://www.epicurious.com/recipes/food/views/fresh-vegetable-broth-106690

Skip the parsley, dill and peppercorn until the doctor says you can eat them again.

And a tip for those on a clear liquid diet: you are allowed to eat lollipops! (You’re welcome!)