Tomato Soup -- Tomato Rasam

I donno the reason behind the name of this recipe, b'coz we consume this recipe with rice unlike other soups.  My Grandmother used to prepare this. My mother and my aunt learned this from her and so we all from them. My son calls it as 'soup rasam'. It is very easy to make and tomatoes are good for health especially heart. This can be stored for two days also.
Preparation Time: 15 mins
Cooking Time: 10 mins
Recipe Category: Rasam, Soup
Recipe Cuisine: Andhra
Serves: 5 people

Ingredients:

• Tomatoes - 4 Large
• Salt - to taste
• Red Chilli powder - 1 tsp
• Black Pepper Powder - 1 tsp
• Turmeric Powder - a pnch
• Sugar - 3 tbsp
• Water - 3 to 4 cups
• Ghee - 1 tsp
• Mustard Seeds - 1 tsp
• Cumin Seeds -1 tsp
• Curry Leaves - 4 or 6
• Red Chillies - 1

Procedure:

1. Blanch tomatoes. Allow them to cool.
2. Remove the skin and squeeze them and grind them into juice.
3. Sieve the juice. Add water to it.
4. Add turmeric powder, salt, red chilli powder, Sugar and black pepper powder. 
5. Allow this to boil for 5 to 7 minutes.
6. Heat ghee in a pan add mustard seeds, cumin seeds, red chillies and curry leaves. 
7. Once they start spluttering add this tadka to the above boiling soup.
8. Serve hot tomato soup or rasam with rice.

Tips:

• This soup is very thin in consistency. 
• For tadka use only ghee do not use oil. 

Pudina Powder Recipe -- How to make Pudina Powder

Hi friends, today's recipe is pudina powder. Pudina or Mint is good for health. We can use pudina in various recipes. Pudina powder is good for health, it has ingredients which are very helpful in digestion. The pudina powder can be stored for a week or more. I have learned it from my MIL.

You can check out for other powders recipes in the website like:

Kobbari Karam podi
Curry Leaves powder
Nalla Karam
Peanut Powder
Sesame Seeds Powder

Click the video link below for a detailed recipe. Please like, share and subscribe to easyvegrecipes YouTube channel. And click the BELL icon for further notifications.

Korivi Karam/PanduMirapa Pandla Pachchadi/Red Chilli Pickle

Guntur district is famous for Chillis rather it is the other way Chillis are famous in Guntur district. Anyway Guntur is synonymous to chillis. Normally we use dry chillis in our cuisine but these are fresh ones. They are very hot and spicy.  It is annual crop, we get them only from December to April.
The pickle generates lot of heat in the body, so please people of warm body tendency eat less.  I learned making and eating this pickle only after we have shifted to Guntur.
Now about making of this pickle, it is very easy. The measurements given in this recipe are approximate only.  They may vary depending on the quality and the type of the red chillis available. 
We can make the pickle and keep it as it is and whenever want to have it add tadka. Or we can combine with tomato or gongura(sorrel leaves) or tamarind and make a different chutney. I will post those recipes also in a latter date. 

Ingredients:

Red Chillis/Pandu Mirapa Pandlu - 250 grms
Tamarind - 150 grms
Salt - 100 grms

For Tadka:

Oil - 2 tbsp
Black Gram - 1 tbsp
Mustard Seeds - 1 tbsp
Fenugreek Powder - 1 tsp
Asafoetida -  1 tsp
Garlic cloves - 7 to 9

Procedure:

Wash the chillis and wipe with a cloth.
Cut them, add tamarind and salt to them.
Keep them  for 10 to 12 hours. This process is called soaking. A little water oozes automatically. 

Grind it to a fine paste. 
This can be kept in an air tight jar for three to four months. In olden days it was kept for one year, but now a days we are not getting such good quality chillis, so better use it as early as possible. 
The pickle is ready. Whenever wish to eat just add tadka to it.

We can keep it in a container which looks like the one given in the picture below and tie it with a cloth.  We call it 'jadi' in Telugu.

Adding Tadka:

Heat oil in a pan, add mustard seeds and black gram when they start spluttering add garlic, fenugreek powder and asafoetida. Add this tadka to the pickle. 

Keep it in a jar and serve it with hot piping rice.