Tag Archives: south Indian cumin rasam

Mango Pudding

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When there was more and more mangoes, I love to try out some delicious recipes with those. This time it was Mango pudding. Just like that whenever I get irritated with something may be people, things, so and so, I enter kitchen and try to innovative a dish which struck my mind at that time. Got to prepare this on Last Friday night, which resulted with the smell of mango all over the kitchen.

Mango Pudding was heavenly, delicious with perfect texture and flavor. It would say this would be the favorite for everyone right from kids till the elder ones. Let me share the recipe…

Taking this to Fiesta Friday #124 hosted by Angie@thenovicegarderner.

Ingredients:

  • Mangoes – 2 nos
  • Egg yolks – 3 nos
  • Sugar – 5 tbsp
  • Milk – 1 ½ cups
  • Saffron – few strands

Preparation:

  • Peel and roughly chop the mangoes into pieces.
  • Take the egg yolks to a wide mouth bowl, beat it well.
  • Boil the milk with 4 tbsp of sugar, remove it from the fire, keep it aside and bring it to room temperature.
  • Now pour in the milk to the egg yolks and mix it well.
  • Pour it the mixture to the heavy bottomed kadai, keep in medium flame and keep on stirring until it thickens. Remove from fire, leave it aside and bring it to room temperature.
  • Blend the mangoes together to a fine paste, pour in the milk mixture to the mango paste, and stir it well. Whip it for few seconds.
  • Take 3 to 4 bowls, add in 2 strands of saffron, few pieces of finely chopped mangoes and then pour in the bowls.
  • Steam it in a steamer for almost 30 mins or until the spoon pierced in the center comes out clean.
  • Transfer it to a plate.

Serve at room temperature or refrigerate for 30 mins and serve chilled.

For other desserts – Click Here.

 

Jeeragam / Cumin Rasam

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Jeeraga rasam is a very easy, simple and healthy dish of south Indians. It is a spicy, tangy and hot rasam that’s good during the winters. It is a good antidote for common cold and feverishness, because it helps digestion. As told in earlier rasam posts, this also can be served with steamed rice or can also be served as a soup. Let us move on to the recipe…

Jeeragam / Cumin Rasam

Jeeragam / Cumin Rasam

Ingredients:

  • Tamarind – a gooseberry sized
  • Tomato – 2 nos(medium sized)
  • Black pepper – 2 tsp
  • Cumin/jeera – 3 tsp
  • Bengal gram/kadala paruppu – 2 tsp
  • Garlic – 6 cloves
  • Coriander leaves – 3 stalks
  • Red chillies – 2 nos
  • Mustard seeds – ¼ tsp
  • Curry leaves – a string
  • Asafoetida – ¼ tsp
  • Salt to taste
  • Oil – 2 tsp

Preparation:

  • Prepare tamarind extract.
  • Take tamarind extract in a bowl with a cup of water.
  • Squeeze the tomatoes in the tamarind extract.
  • Heat oil a tsp of oil in a kadai. Put the 2 ½ tsp of cumin seeds, garlic, red chillies, peppercorns, Bengal gram and fry till they are golden brown. Bring to room temperature and grind it by adding little water to a coarse paste.
  • Pour in the paste to the tamarind extract with little salt and give a stir.
  • Heat a tsp of oil in a kadai. Put mustard, left over cumin seeds and curry leaves, wait till they crackle.
  • Pour in the tamarind extract, sprinkle finely chopped coriander leaves and stalks (discard the root) and let it boil.
  • Sprinkle asafetida, when you notice the bubbles before it boils.
  • Switch off the flame and transfer it to a bowl.