Category Archives: kitchen

Nandu Rasam / Spicy Crab Soup

Nandu Rasam / Spicy Crab Soup

Nandu Rasam / Spicy Crab Soup is one among the delicious non-vegetarian soup. This can be consumed both as soup and rasam, when Nandu Rasam is served with steamed hot rice it is rasam and when it is served as such in a bowl, it is soup. Nandu Rasam / Spicy Crab soup is most preferably prepared during winter season and perfect when you have sore throat, cold or nose blockage.

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Nandu Rasam, Spicy Crab Soup

Nandu Rasam / Spicy Crab Soup

Nandu Rasam (நண்டு ரசம்)/ Spicy Crab soup (நண்டு சூப்)which is very thin in texture, but with delicious taste and wonderful aroma. Mostly crab legs are used in this recipe along with a crab. Also break the crab legs and add it to the soup/rasam, so that the flavor gets well to the rasam/soup. Very simple and easy to prepare, give a try and share your feedback.

Taking it to Fiesta Friday #210 hosted by angie@thenovicegarderner.

Nandu Rasam, Spicy Crab Soup

Nandu Rasam / Spicy Crab Soup

Ingredients:

  • Crab / நண்டு– 1 no
  • Crab Legs / நண்டு கால்கள்– 7 nos
  • Coriander stalks / கொத்தமல்லி– 5 nos
  • Curry leaves / கறிவேப்பிலை– a sprig
  • Cumin seeds / சீரகம்– 1 ¼ tsp
  • Black pepper / மிளகு– 1 ¼ tsp
  • Small Onions / Pearl Onions / சின்ன வெங்காயம்– 20 nos
  • Tomato / தக்காளி– 3 nos
  • Fenugreek seeds / வெந்தயம் – ¼ tsp
  • Red chillies / மிளகாய் வத்தல்– 2 nos
  • Garlic / பூண்டு– 5 cloves
  • Lemon juice / எலுமிச்சை சாறு– 1 ½ tsp
  • Coconut oil / தேங்காய் எண்ணெய்– 1 tbsp
  • Salt / உப்பு– 1 tsp

Making of Nandu Rasam / Spicy Crab Soup –

 

Preparation:

  • Peel and finely chop the half of the quantity of small onions.
  • Squeeze the tomatoes in water and keep it aside.
  • Coarsely crush a tsp of cumin seeds, a tsp of black pepper, garlic cloves, leftover whole onions and half the quantity of coriander stalks.
  • Heat oil in a heavy bottom vessel, add in the leftover ¼ tsp of cumin seeds, fenugreek seeds, curry leaves and wait until they crackle.
  • Tear the red chillies into pieces, add it to the vessel and cook for 5 seconds.
  • Add in the crushed ingredients all together to the vessel.
  • Add the crab and crab legs, sprinkle ½ tsp of salt and cook for 5 mins.
  • Pour in the tamarind extract, add salt, mix it well.
  • Cover and cook in medium flame for 15 mins or until the crab is cooked well.
  • Sprinkle coriander leaves, remove it from fire.

Serve hot as such or with steamed rice.

Paneer Egg Bhurji / How to make scramble Paneer Egg Bhurji

Paneer Egg Bhurji / How to make scramble Paneer Egg Bhurji

Paneer Egg Bhurji is a very delicious, soft and melt in mouth dish that can be served as breakfast, tea-time snack and can also be used as stuff for sandwich. I like both Egg bhurji and Panner Bhurji, and thought giving a try by combing both these and this resulted in this yummy Paneer Egg Bhurji.  Bhurji means scramble and Kothu in tamil, scrambling gives a delicious taste when done perfectly with no sticky consistency. Paneer Egg Bhurji is known as Panner Muttai Kothu.

Click here to know How to make Paneer at home.

Also, Paneer Egg Bhurji goes out well as side dish for lunch and tastes delicious when served with tangy vegetable or puzhi kuzhambu.

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Paneer Egg Bhurji

Check out our Fish Scramble, Egg Scramble, Bread Scramble.

Paneer Egg Bhurji is not only a delicious dish but a healthy dish that can be prepared in minutes. Paneer Egg Bhurji can be packed in lunch box, and I am sure the box would be emptied in minutes by kids. Give a try…

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Ingredients:

  • Grated Paneer / துருவிய பன்னீர் – 2 cups
  • Eggs / மூட்டை– 3 nos
  • Onion / வெங்காயம்– 1 no
  • Curry leaves / கறிவேப்பிலை– a sprig
  • Mustard seeds / கடுகு – ¼ tsp
  • Split Black gram / Split Black lentils உடைத்த உளுந்தம் பருப்பு – ½ tsp
  • Cumin powder / சீரக தூள் – ½ tsp
  • Black pepper powder / மிளகு தூள்– 1 tsp
  • Salt / உப்பு – ¾ tsp
  • Oil / எண்ணெய் – 2 tsp

Preparation:

  • Peel and finely chop the onions into pieces, keep it aside.
  • Heat oil in a heavy bottomed vessel, add mustard seeds, split black lentils and curry leaves, wait until they crackle.
  • Add the onions and cook until they start turning golden brown.
  • Add the grated paneer, cook for few mins.
  • Break in the eggs, one by one, start scrambling them.
  • Add in the cumin powder, black pepper powder and salt, keep on scrambling them until they become dry.
  • Remove it from fire.

Serve hot for breakfast, or for lunch or as a tea-time snack.

 

Omavalli Rasam / Karpooravalli Rasam / How to make rasam

Omavalli Rasam / Karpooravalli Rasam / How to make rasam

Omavalli (Karpooravalli) Rasam is very good health, perfect for winter as Omavalli (Karpooravalli)helps in relieving sore throat, cold. Omavalli Rasam is a commonly prepared variety of rasam in most of the Tamil households. Karpooravalli Rasam can be served with steamed rice or it can be taken as such like a drink.

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Omavalli (Karpooravalli) Rasam recipe

Omavalli (Karpooravalli) is known as Big thyme or Mexican mint in English, Doddapatre in Kannanda, Pani Koorka in Malayalam and Ajwain in Hindi. This Karpooravalli plant grows easily and they are seen commonly in most of the houses of south India. A small stalk inserted in the soil, grows out to a beautiful plant. 

Do check out our Basic Rasam, Mysore Rasam, Mutton Rasam, Chicken rasam, Garlic Rasam, Pepper Rasam, Tomato Rasam, Cumin /jeeragam Rasam and Paruppu Rasam. 

Omavalli (Karpooravalli) Rasam recipe

Omavalli (Karpooravalli) Rasam recipe

Health benefits of Omavalli (Karpooravalli) Rasam :

This omavalli or karpooravalli can be consumed raw which cures cold, cough, throat infection. Also, this helps in digestion and relieves constipation during winters.

Since I have very 2 omavalli plants at home, thought of preparing Omavalli rasam which helps us getting relieved from cold. Give a try, perfect for this winter…

Taking this to Fiesta Friday 207 hosted by Angie@thenovicegardener, CLICK HERE for more Vegetarian recipes.

Ingredients:

  • Tamarind / புளி – a lemon size
  • Karpooravalli / Omavalli Leaves ஓமவல்லி  – 8 nos (big ones)
  • Tomato / தக்காளி – 1 no
  • Cumin seeds / சீரகம் – 1 ¼ tsp
  • Black pepper / மிளகு – 1 tsp
  • Red chillies / காய்ந்த மிளகாய் – 3 nos
  • Fenugreek / Methi seeds வெந்தயம் – ¼ tsp
  • Asafoetida / Hing / பெருங்காயம் – ¼ tsp
  • Curry leaves / கறிவேப்பிலை-  a sprig
  • Garlic / பூண்டு – 3 cloves
  • Oil / எண்ணெய் – 1 ½ tsp
  • Mustard seeds / கடுகு– ¼ tsp
  • Salt / உப்பு – 1 tsp

Preparation:

  • Soak tamarind in 3 cups of water for 20 mins, squeeze the tamarind well along with the water using hands and discard the flesh, keep it aside.
  • Mash the tomatoes into the tamarind extract and keep it aside.
  • Clean the karpooravalli leaves and keep it aside.
  • Coarsely grind or crush 1 tsp of cumin seeds, black pepper and garlic and keep it aside.
  • Heat oil in a heavy bottom vessel, add mustard seeds, ¼ tsp of cumin seeds, fenugreek, curry leaves and tear the red chillies, add to it and wait until they crackle.
  • Add in the crushed ingredients (cumin, pepper, garlic) and saute for a min.
  • Pour in the tamarind – tomato extract along with the crushed omavalli / karpooravalli leaves and let it boil.
  • Sprinkle asafetida and remove it from fire.
  • Add salt to a bowl, and pour the rasam to it, give a stir and let it rest for 5 mins.

Serve hot with steamed rice. Goes out well for lunch and dinner.