The word "khana" in Indian Khana Made Easy means food. So come on, let's explore and cook some easy Indian food together including gluten-free and vegan dishes.

.

Showing posts with label plum tomatoes. Show all posts
Showing posts with label plum tomatoes. Show all posts

February 22, 2016

Keep Calm and Eat Tomato & Coriander Soup



With this ever changing weather, it feels nice to relax and enjoy the day with a bowl of hot soup and a good book. Check out our spin on the traditional "rasam" dish, which we turned into a soup. Let us know what you think. 

Ingredients
- 4 plum tomatoes, chopped
- 1 cup fresh coriander, finely chopped
- 1 Tbsp coconut milk powder
- 2" fresh ginger, peeled and chopped
- 1 Tbsp corn starch
- 2 small green chilies, chopped
- 1 tsp salt (or as needed)
- 1/2 tsp sugar
- 1/4 cup water

Procedure
Mix corn starch and water. Place all ingredients and starch mixture into a blender and run until it is a smooth uniform liquid. Transfer the liquid into a medium saucepan and bring to a boil. Switch off the stove and serve hot.


Quick Tips
- We used our Vitamix blender (Smoothies option) for blending all the ingredients.
- For more "rasam"/soup recipes, click here.


January 31, 2012

Simple Coconut and Tomato Rasam

I love rasam. The simplest meaning for rasam is juice. So mango rasam means mango juice. There's also a South Indian dish called rasam. It goes great with any type of rice or also can be eaten as soup. A well known rasam that is offered in most Indian restaurants in the US is Mulligatawny soup (made with pepper).  Did you know there are 25 variations of rasam? That's a lot of rasam. I've probably tasted only about 5 in my life, which means I've still got a lot of ground to cover. I love the one I'm going to tell you about today. It's a step up from the basic rasam recipe; the additional ingredient is coconut powder.


Ingredients:
- 3 Plum tomatoes, chopped into 1" pieces
- 2 tbsp Coconut Milk Powder (or 4 tbsp of unsweetened coconut milk if coconut milk powder is not available)
- ½ tbsp Salt
- 400 ml Water
Finely chopped Fresh Coriander for garnish

Ingredients for Seasoning (Taalimpu):
- 1 tbsp Vegetable oil
- ½ tsp Mustard seeds
- ½ tsp Whole Cumin seeds
- A pinch of Hing (Asafoetida)

Procedure: 
Dice tomatoes into cubes and grind them in a blender until sauce consistency. Transfer the sauce into a (2qt) medium saucepan and add water, rasam powder, salt, and coconut powder. (Hint: mix the coconut powder with a little bit of water so when it is mixed into the tomato sauce, it doesn't clump).  Bring the rasam mixture to a boil on medium heat (approx. 7-10min). Check to see if all the coconut powder is mixed into the rasam, and no lumps are noticed. Continue to boil for another 2 minutes and remove from heat. 

In a smaller saucepan (tadka pan), heat oil on low-medium heat. When you feel the heat on your palm, add mustard and cumin seeds. When they splutter, add hing. After about 1-2 minutes, remove from heat, and add directly to the rasam. Add chopped coriander and serve hot with rice or as soup with croutons.

I enjoy eating rasam on cold nights; it warms me up instantly. What is your favorite kind of rasam? Please share with us.