My Recipe for Mulligatawny Soup- Plain Paruppu Rasam

Mulligatany Soup- the name is derived from Tamil word Melagu( Pepper) & Thanni( water).

This is a most easy for folks in a hurry and still wanting a satifying meal.

The way I do it is like this.

A) I start my electric rice cooker with 200 gms of rice( raw or parboiled) with 750ml of water. That way by the time I am done with my Rasam, steaming hot rice is ready for partaking

B) Ingredients
25 gram Tamarind( Black ones are the best)
two spoon full of Rasam Powder( Available in Most Indian Shops)
two medium sized tomatoes
Fresh Coriander
Curry leaves
a pinch of asafoetida( Head for your supplies ...folks)
1/2 teaspoon full of mustard seeds
three pieces of garlic, crushed.

Soak the Tamarind in 500 ml of water for 15 minutes. Put it in a blender along with tomatoes for a quick dissolve.

Heat oil in a wok,throw in mustard seeds ,Asafoetida,Garlic, Curry leaves. within 30 secs they should be brown. Carefully pour the tamarind-water mixture into the wok. Special care needs to taken as this process can cause injury.

Mix Rasam powder and salt to taste.

Let soup pick up heat, as it looks ready to boil over , bring it down from stove.

Sprinkle chopped coriander over it and that's it.

Hot steaming rice......Piping Hot Rasam....Chomp.......Chomp.......Chomp......Chomp.......Chomp...........Chomp.......

Chettinad Chicken Curry------ Authentic South Indian

Hello Folks,
I am back again. Most chicken curries that I have tasted here in Sydney are a blasphemy compared to with the authentic ones.

Here's a time tested recipe for a Chettinad Chicken Curry.

Ingredients:

1/2 Kg Chicken pieces: Washed and cut into medium pieces

Conditioning the meat: Mix the meat into two -three teaspoons of turmeric powder and set aside for 15 minutes. Turmeric is a known for its de-toxifying effect and will cleanse the meat of any unpleasant odors or bacteria.
After 15 minutes wash the meat to get rid of the turmeric. Dont worry if the meat looks yellowish. It will enhance the flavor.

Base curry paste ingredients
1/2 teaspoon- Cinnamon powder
1 bay leaf
1 medium sized brown onion - Sliced into thin long pieces
3 medium sized tomatoes-Sliced into half
2 green chillies- sliced and de-seeded
4 cloves
1/2 teaspoon - poppy seeds
1/2 teasoon - fennel seeds
Ginger paste- 25 grams
Garlic paste- 25 grams
6 curry leaves
3 tablespoons - vegetable oil

Utensils required-
Pressure Cooker.
Wide rimmed frying pan

heat oil in the frying pan and put all the base curry ingredients in it. Fry till the onion turns golden brown. Take off the pan from heat and allow the mixture to cool down( about 20 minutes). Scoop the mixture from the pan and into a blender. Whisk it into a fine paste. Viola , you have the magical paste ready.

Put the pressure cooker on the heat(with out the lid. Put two tablespoon full oil inside. After oil is bit hot , put the curry paste from the blender into the cooker.Cut another medium sized tomato into the cooker and put in the meat. Two teaspoons of Chilli powder or Sambar powder( head down to your local indian spice store for this)
Mix them well together.

As the heat builds up, add salt as per taste and close the pressure cooker lid. Wait till the pressure cooker give two whistles( yes it does!!).remove from heat immediately and set aside for the steam pressure to fall down.

Chop fresh coriander and sprinkle over the curry.

Enjoy with steamed rice or naan bread.!!
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Warning: This Curry is Hot !!Persons with mild palate ..try this at your own risk!!