Essence of Life - Food

CASHEW SUJI COOKIES

     Every evening after school, I used to come back home by School Bus. The routine happened until I finished my Secondary School. Those days hold a major story which changed my life. I am not going to talk about that today, but about a routine I & my brother followed which has loads of trailing nostalgic memories. My mom meticulously walks all the way to the Bus stop(which was just a street away from our house) to pick us up. The highlight of this story is the Bakery(Krishna Bakery) in the Bus Stop. Most of the days she would cook some Snacks for us, but even then my Brother would ask whether he can buy something from the Bakery. The time would be so apt that the Bakery would be stacking up with fresh & hot bakes(right from the oven) which would equally appeal my mother.
     Each day we would buy something like Puffs, Cakes, Coconut Bun, freshly baked hot Milk Bread etc., I have always loved their variety of Cookies(Butter Biscuit, Coconut Biscuit, Salt Biscuit etc., & etc., ). When I started baking I had always wanted to replicate those cookies rather than anything else. Mainly my favourite were those cube-shaped Butter Biscuits - white, soft with a melt-in-mouth texture.
     But when I tasted a similar Cookie from a local Bakery in JB, I instantly fell in love with it. Suji Cookies with variations like Cashew Suji Cookies, Almond Suji Cookies and plain Suji Cookies. Then my next step began by searching for the recipe. To my dismay, I never found any Suji in the ingredient list/(Suji in Hindi means Semolina), which made me search and research to find a perfect recipe. This recipe is adapted from a Singapore based Travel & Food Blog Miss Tham Chiak. This Suji Cookies just nailed me down with its perfection. If the Cookie is prepared without any addition of Nuts, then it tasted quite similar to my favourite bakery-style Butter Biscuits.
     Cashew Suji Cookie is an easy make cookie recipe with simple ingredients. These Cashew Suji Cookies are an utter treat with a light, crumbly & melt-in-mouth texture. And above all, it has a wonderful nutty aroma, which comes from the roasted Cashew nuts & mainly from GHEE. Ghee makes a lot of difference in these cookies. These are absolute festive favourites and also best suits to be served as a Tea Time Snack.

For more COOKIE RECIPES, Click here...

Recipe Type - Cookies, Snacks
Difficulty - Easy
Yields - 12 - 15 Cookies
Author - SM

Preparation Time - 10 -15 Minutes
Baking Time - 12- 15 Minutes for 1 Batch

HOW TO COOK CASHEW SUJI COOKIES

CASHEW SUJI COOKIES

INGREDIENTS:

For Cashew Suji Cookies:

All-purpose Flour - 90 Grams
Raw Cashew Nuts - 130 Grams
Icing Sugar - 80 Grams
Salt - 1/4 Tspn
Unsalted Butter - 30 Grams
Ghee - 45 Grams

For a detailed Recipe on HOW TO MAKE GHEE, Click here...

For Glazing:

Egg Yolk – of an Egg
Water – Few Teaspoons

For Toppings:

Cashew Nuts - 50 Grams(halved & toasted)

METHOD:

Preheat the oven at 180° Celsius for about 10 minutes.
Let the Butter be at room temperature.
Split 50g of the Cashew Nuts into halves.
Then, toast all the Cashew Nuts in a preheated oven at 180° Celsius for about 12- 15 minutes.
Toast the Cashews evenly, until they turn into golden brown in colour and gives out a nutty aroma.
Keep it aside to cool down.
Reserve the 50g of halved Cashew Nuts in a separate bowl.
Grind the rest of the roasted Cashew Nuts into a fine powder and keep it aside.
Combine All-purpose Flour, Icing Sugar, Salt and sift it once.
Add ground Cashew Nuts to be sifted flour mixture and mix well.
In a separate bowl, stir in the softened Butter and Ghee.
Soften it with a wooden/rubber spatula until smooth and well combined.
Add the Flour Mixture to the Butter mix.
Gently mix it to form a soft dough.
If you feel the Cookie dough to be crumbly/dry, add about 1 teaspoon of ghee to it & mix it well.
Line up a baking tray with baking sheet/parchment paper.
Scoop 1 Tsp of Suji Cookie Dough and shape it into a ball.
Slightly flatten the Cookies and arrange them 2cm apart on the tray.
Cookies will spread a little during baking.
Meanwhile, beat the Egg Yolk with a few teaspoons of water.
Brush the top of the Cookies with egg glaze.
Place a toasted Cashew half on top of every cookie and brush with egg glaze once again.
Bake at 180° Celsius for 15 minutes.
Allow Cashew Suji Cookies to cool completely.
Store it in an airtight container.

NOTES:

Can prepare the same cookies by substituting Cashew nuts with Almonds.
Split the Cashew nuts into halves before toasting them. Once toasted, it is difficult to split the Cashew Nuts.
Toast the Cashew Nuts until they emit a wonderful nutty aroma and until it changes into golden brown in colour.
Care should be taken not to burn the Cashew Nuts or leave it under-cooked.
Ghee adds a wonderful flavour and gives a beautiful texture to the Cashew Suji Cookies.
The Cookie dough should be soft and not crumbly.
Can shape the Suji Cookies into Balls or into Cube-shaped or flatten it up.
Baking time totally depends on the type of Oven used. Adjust accordingly.

CHICKEN CUTLET/CROQUETTES

     Chicken Cutlet/Croquettes - A quick fix Party Dish, a humble snack, an irresistible starter. Cutlets have always been a quintessential dish of every special occasion in our family. This crisply delicious and sinfully satisfying starter is always on our family menu, no matter what occasion or festival it marks for. But every time it comes up with different ingredient though, sometimes with Chicken, Lamb or Beef and maybe simply with vegetables for a total vegetarian option.
     Chicken Cutlet/Croquettes is an easy add on in a party menu. These cutlets are usually prepared with minced Chicken and Potatoes, coated with breadcrumbs for a crispy crust. Potato act as a binder in this recipe. Even we can add a combination of vegetables like Carrots, Green Peas, Beetroot etc., to the Chicken Cutlets. These Cutlets can be prepared in advance and stored in the freezer for up to a month.
     Serve it as a starter or as a Tea-time Snack with a dipping sauce of your choice. Serve the Chicken Cutlets with thinly sliced Onions, Carrots etc., along with a dash of Tomato Ketchup or Red-Chilli Sauce to add a zing to the croquettes. You can even slide it up into a Bun along with your choice of add-ons and convert it into a Burger.

For more CUTLET RECIPES, Click here...

Cuisine - Indian (Kerala, South India)
Course - Appetizer / Starter
Spice Level - Low
Difficulty - Medium
Yields - 20 Cutlets
Author - SM

Preparation Time - 20-30 Minutes
Cooking Time - 20 - 30 Minutes


For a detailed Recipe on HOW TO MAKE BREAD CRUMBS, Click here...

HOW TO COOK CHICKEN CUTLET/CROQUETTES

CHICKEN CUTLET/CROQUETTES

INGREDIENTS :

For Chicken Cutlet Patties :

Minced Chicken - 3/4 Kg.

Potatoes - 4 Nos.(Medium Sized)

To Saute:

Onions- 2 Nos.

Garlic - 4-5 Cloves

Ginger - 1 Small Piece

Green Chillies - 4-5 Nos.

Turmeric Powder - 1/4 Tspn

Red Chilli Powder - 1 Tspn

Garam Masala Powder - 1/2 Tspn

Pepper Powder - 1/2 Tspn

Mint Leaves - Few

Coriander Leaves - Few

Oil - 2 Tbspn

Salt - To Taste

For the Crust :

Egg - 2 Nos.

Bread Crumbs - 2 Cups

For Deep Frying :

Oil

METHOD :

Mince the Chicken pieces using a food processor or mincer and keep it aside.
Boil the Potatoes, peel, mash and keep it aside.
Heat Oil in a pan, Saute finely chopped Onions, Garlic, Ginger and Garlic cloves until onions turn translucent.
Add Turmeric Powder, Red Chilli Powder and Garam Masala to the above and fry for a while on a low flame until fragrant.
Add Minced Chicken along with a dash of Salt, Pepper Powder and mix well.
Cook this on a low flame until the minced Chicken turns soft & cooked.
Sprinkle some water if necessary at this stage.
Make sure the mixture is dry once the chicken is cooked.
Sprinkle finely chopped Mint and Coriander Leaves and give a quick stir.
Switch off the flame and add mashed Potatoes to the Chicken mix.
Mix it well with your hands until well combined.
Shape it into small balls and flatten them at the centres into round/oval-shaped patties with your palms(make sure there are no cracks).
Meanwhile, beat eggs in a bowl with a pinch of salt.
Spread Bread Crumbs on a large plate.
Dip the Chicken Cutlet patties in the egg mix first.
Then dredge them in Bread Crumbs, make sure that the patties are evenly coated with bread crumbs on all sides.
Heat Oil in a deep pan until they reach the smoky point.
Lower the flame to medium-high and deep fry the Chicken Cutlets in batches.
Do not overcrowd the oil pan.
Flip & fry the Chicken Cutlet patties until crisp and golden brown in colour.
Remove it from oil with a slotted spoon, and line the Chicken Cutlets on a paper towel.
Serve Chicken Cutlet hot with any dipping sauce of your choice.

CHICKEN CUTLET/CROQUETTES

NOTES :

Can replace Minced Chicken with Minced Meat/Lamb, Beef or Tuna.
Can also prepare with a combination of Vegetables like Carrots, Beans, Potatoes, Cabbage, Beetroot, Cauliflower, Green Peas etc.,
Deep-fried Chicken Cutlets taste better comparatively.
Some recipes even call for shallow frying the Cutlets or baking it in an oven.
Use a deep frying pan and let the oil be at the right temperature suitable for deep frying.
Allowing Oil to smoke initially will cut down the fat content to an extent.
Do not overcrowd the pan while deep frying the Chicken Cutlets.
Raw Chicken Cutlet patties can be stored in an airtight container in a refrigerator for up to 3- 4 days or can be frozen up to a month.

HOW TO MAKE BREAD CRUMBS/HOMEMADE BREAD CRUMBS

     Homemade Bread Crumbs has always been a must-have in my pantry. The idea as such started with the conscious of a thrifty mind. I feel guilty about wasting food. My husband once said there was a Quote written in a workers Canteen in Hindupur, Andhra Pradesh that - "It takes just a few seconds to waste food but takes days to grow it". The intensity of the words hit me hard. Living in a home with a thrifty Mother and MIL, I learnt the skill of utilizing every last bit of resource at home without any wastages.
     So coming to homemade Bread Crumbs, I have always been doing it. There's always few straggling slices of bread or chunks of Baguette left out at home. I convert those slices into a tastier new purpose by making Bread Crumbs that can add an extra layer of texture and crunchiness to the dish it is added into. Use them as a crunchy topping in Au Gratins or in Macaronis cooked in Bechamel Sauce, coating for Mutton/Chicken Croquettes/Cutlets, Aloo/Potato Tikkis, Meatballs, Breaded Chicken, Chicken Lollipops, Prawn Tempura, Nasu Furai etc., I even use these homemade Bread Crumbs to make my version of PopCorn Chicken and pulse up few slices of fresh Bread Slices into Crumbs and make an Instant snack, Bread Vadai.
     Any type of Bread can be used for the purpose. I usually make it out with few left-over slices/left-over Baguette and store it up in the freezer and top it up with another batch whenever there are few left-over slices. You can even be easy with the size of the crumbs - fine or coarse. Seasonings can be added to your Homemade Bread Crumbs for an extra note of taste & flavour.
      Bread Crumbs can be fresh/dried, can be finely or coarsely texture or it can be Panko. Most of these bread crumbs are similar but made with slightly different ingredients. In my experience, I feel fresh Bread slices have too much moisture in it and the crumbs will clag together. Use slightly stale bread slices when you are making Fresh Bread Crumbs. I usually bake those left-over slices in an Oven for about 8-10 Minutes or Microwave it on High for about 2-3 Minutes or simply toast the slices in a Toaster until crisp. This helps to remove any moisture in the Slices. Cool it down and then process it in my Mixer-Grinder. If you are making in small batches a Coffee Grinder would do the job.

TYPES OF BREAD CRUMBS:

Fresh Bread Crumbs
Dried Bread Crumbs
Panko Bread Crumbs
Fine/Coarse Bread Crumbs

Fresh Bread Crumbs can be made with slightly stale Bread Slices. They are not dried or bakes before converting into Bread Crumbs. They are soft in texture, absorbent and absorbs liquids when soaked. Fresh Bread Crumbs acts as a binder and also adds bulk to certain dishes.

Dried Bread Crumbs are usually made from dried/baked Bread slices. Such bread crumbs are used in the recipes which call for crumb-coated and provide a crunchy topping. Best for recipes like Croquettes/Cutlets, Lollipops etc., and also gives a wonderful crunchy texture once deep-fried. It is also sprinkled on top of Gratins which gives a crunchy topping to the dish. Dried Bread Crumbs have a longer shelf life.

Panko Bread Crumbs are usually made from fine White Bread preferably without the Crusts. They are much flakier, lighter, delicate & airier compared to other types of Bread Crumbs. Absorbs less Oil and keeps the dish crispier for a longer time. Though of Japanese Origin, it has found its popularity in Western Cooking. Some recipes of Prawn Tempura uses these Panko Bread Crumbs for an ultimate crunchy texture.

Fine/Coarse Bread Crumbs, the texture how the bread crumbs are processed into. Give a try to suit your style and recipe it calls for. Both ways it adds a wonderful texture and gives an extra note of crunchiness in deep-fried dishes it is added into.

HOW TO MAKE BREAD CRUMBS - HOMEMADE BREAD CRUMBS

INGREDIENTS:

Bread - few Slices (Preferably a day old)

METHOD - In a Food Processor/Mixer-Grinder:

For Fresh Bread Crumbs:

Tear the Bread Slices into pieces, can remove the crusts if you prefer.
Add it into a food processor/mixer-grinder. Small Blender Jar also works well.
Grind the Bread Slices briefly giving a pulse, until you have bread crumbs of the size you want.

For Dried Bread Crumbs:

In Microwave:

Line up the Bread Slices or Baguette chunks in a tray.
Microwave on high for 2-3 minutes or until the Bread slices turn dry(without any moisture).
Cool before processing.
Once cooled, add it into a food processor/mixer-grinder. Small Blender Jar also works well.
Grind the Bread Slices briefly giving a pulse, until you have bread crumbs of the size you want.
Pulse for a few seconds.

In a Toaster / an Oven:

Heat it in a Toaster or in the Oven at 150ºC (300ºF) for a few minutes or until the slices are no moister.
Cool before processing.
Once cooled, add it into a food processor/mixer-grinder. Small Blender Jar also works well.
Grind the Bread Slices briefly giving a pulse, until you have bread crumbs of the size you want.

For Panko Bread Crumbs:

Cut the Bread Slices into thin strips.
Place it in a blender/mixer-grinder(small jar).
Pulse it for a few seconds until you get a coarse texture.
Pour out the Panko Crumbs into a Baking Tray lined up with a Baking Paper.
Spread it out evenly in the tray.
Bake in a preheated Oven at 100ºC (210ºF) for about 10 Minutes.
Remove it from the Oven and mix it once.
Spread it evenly and bake it once again for another 8-10 minutes or until the Panko Crumbs are dry & crispy.
Make sure the Crumbs are evenly baked & try to retain the white colour.
Cool it down before storing it in an airtight container.

Other Methods:

You can also make Dried Bread Crumbs by rolling the rolling pin over the Dried Bread Slices.
Drop the dried Bread Slices into a Ziplock/Plastic Bag before rolling it out with the rolling pin.
This will avoid bread crumbs scattering everywhere.
Fresh breadcrumbs can be made by grating the bread loaf or Baguette on a coarse grater.

NOTES:

Let the Bread be slightly stale or a day old.
Dried Bread Crumbs has a longer shelf life.
Can dry the Bread Slices in an Oven/Toaster/in a Microwave Oven.
While making Dried Bread Crumbs, cool the slices before processing it.
Grind the Bread Slices into Fine/Coarse texture.
Can add any Seasonings to the Bread Crumbs if you prefer.
Store the Bread Crumbs in a clean airtight container/ Ziplock Bags in the freezer.
Last for 2-3 months.
Can store it in the room temperature up to a month(depends upon the climatic condition of the region you live in).

RECIPES WITH BREAD CRUMBS

MUTTON/LAMB CROQUETTES

BUTTERMILK FRIED CHICKEN

     Here is a basic yet delicious recipe for Buttermilk Fried Chicken, with a crisp crust and luscious juicy & succulent interior. This is an easy recipe and you can expand your fried chicken repertoire. With the Christmas Season and the festive mood nearing, this Buttermilk Fried Chicken recipe can be an easy add-on, in your Party Menu. Just a few simple techniques and there you go with a crispy fried chicken. The perfection of this Buttermilk Fried Chicken totally lies on the amount of time the chicken is left in the marinade, the ratio of ingredients in their flour coating, the frying temperature & timing.
     Buttermilk tenderizes the Chicken Pieces. I like to leave the Chicken Marinated in the refrigerator for at least a day, which totally gives a juicy, succulent fried Chicken. Longer the time better the texture. I do this for most of the recipes which call for leaving the meat in the marinade like Chicken 65, Beef 65, Tandoori Chicken, Chicken Tikka, Chicken Lollipops etc.,
     Once the Chicken pieces are marinated, the next big step is to toss them in Seasoned flour. This is the main step which gives the needed crispiness to the fried Chicken. So what goes into the Seasoned flour matters a lot. I tried experimenting it with a combination of different flours until I got the preferred crispy texture. So my technique to get really CRISPY BUTTERMILK FRIED CHICKEN is to dredge the marinated chicken pieces in a combination of All-Purpose Flour & Corn Flour. Then comes the seasonings you want to add into the flour. Garlic Powder, a pinch of Red Chilli Powder/Paprika and if your Indian taste buds demand a Desi touch feel free to add some Garam Masala/Tandoori Chicken Masala. Mainly keep the flour mixture dry for the crispy end result, so no wet ingredients into it. Baking Powder also does its job in getting the needed crispiness.
      Next step is frying the Buttermilk Chicken. Use your choice of vegetable oil and deep fry the chicken pieces in a deep pan. Let the flame be at medium-high and the Oil hot enough. Work in batches and avoid overloading the pan. If you over crowd the pan with Chicken Pieces, the temperature may drop too much, which will make the coating break apart from the Chicken pieces. So fry just a few pieces at a time. Fry the Chicken Pieces for about 15 -25 minutes, until the Chicken Pieces are cooked and turn into golden brown in colour.
Once fried, remove it from the Oil and line it up in a wire rack. Serve crispy Buttermilk Fried Chicken with your choice of accompaniment.

For a detailed Recipe on HOW TO MAKE BUTTERMILK, Click here...

Cuisine - Around the World
Spice Level - Medium
Difficulty - Easy
Serves - 3-4
Author - SM

Preparation Time - 15- 20 Minutes
Marination Time - Overnight / 3-4 Hours
Cooking Time - 20 - 30 Minutes

For more Recipes with CHICKEN, Click here...

HOW TO MAKE BUTTERMILK FRIED CHICKEN

BUTTERMILK FRIED CHICKEN

INGREDIENTS:

To Marinate:

Chicken - a Whole Chicken

Buttermilk - 2 Cups

Turmeric Powder - 1/4 Tspn

Red Chilli Powder - 1 Tbspn

Ginger Garlic Paste - 3 Tspns(Optional)

Salt - To Taste

For the Flour Mixture:

All-Purpose Flour - 2 Cups

Corn Flour - 1/4 Cup

Baking Powder - 1 Tbspn

White Pepper Powder - 1 Tbspn

Salt - To Taste

For Deep-frying:

Oil

METHOD :

To Marinate:

Clean, Wash and cut the whole chicken into 8 pieces.
In a large bowl, add The Chicken Pieces along with Buttermilk, Turmeric Powder, Red Chilli Powder, Ginger Garlic Paste & a dash of Salt.
Mix until the Chicken Pieces are well well coated with the ingredients.
Leave the marinated the Chicken Pieces in the refrigerator for about 3-4 Hours/Overnight.

For Buttermilk Fried Chicken:

Mix the All-Purpose Flour, Corn Flour, Baking Powder along with a dash of salt & Pepper Powder in a wide bowl and keep it aside.
Remove one Chicken Piece from the marinade at a time and immediately dredge it with the flour mixture.
Make sure the Chicken Pieces are completely coated with the flour mixture.
Follow the suit for the rest of the Chicken Pieces.
Meanwhile, heat Oil in a deep pan on a high flame.
Let the oil smoke off.
Now reduce the flame to medium-high and deep fry the coated Chicken Pieces.
Fry few pieces at a time so the oil doesn’t cool down. Make sure not to overcrowd the pan.
Turn & fry the chicken so that it browns evenly,
Remove the Chicken Pieces from the oil when cooked through and it turns into golden brown in colour.
When chicken is done, drain it on a wire rack to keep Buttermilk Fried Chicken crispy.
Serve Buttermilk Fried Chicken hot, with your favourite accompaniment.
Serve it with your choice of Sauces, dips or Salads.

NOTES:

To save time & added flavour, you can marinate the chicken earlier and leave it in the refrigerator.
Longer the marination time, better the texture.
Before dredging the Chicken pieces into the flour, make sure that the pieces are dripping with the marinade.
Do not bloat it off.
The wetness from the marinade helps to get the pieces well coated with the flour and make an appealing crust.
Use a large wide bowl and an excessive amount of flour, so the chicken can be tossed around without a lot of handling.
Excessive flour also ensures that the brine doesn’t turn the dry mixture into a batter, which will make the coating doughy.
Another important aspect is to make sure your oil is hot enough.
Next thing is don’t overload the pan while frying the Chicken Pieces
Overcrowding the pan may cause the temperature of the oil drop, which will make the coating break apart from the Chicken pieces.
Deep fry the Chicken pieces on a medium-high flame.
Wings should take about 10 to 15 minutes, drumsticks 15 to 20 minutes, breasts and thighs 20 to 25 minutes.
Frying time totally depends upon the size of the Chicken Pieces and the temperature used to fry it.

PINEAPPLE RASAM

     Pineapple Rasam - yet another Rasam Recipe which can be a fancy addition in the long list of Rasam Varieties catered in South India. Convert your favourite Rasam into an alluring delicacy by just adding Pineapple Juice into it. The fruity flavour & sweetness from the Pineapples along with the spicy & tangy note from the Rasam converts this Pineapple Rasam into a cornucopia of flavours. This Pineapple Rasam has a wonderful taste with a refreshing aroma.
     I have added Pineapple Juice along with few small pieces of Pineapples in this Rasam. You can be easy with any basic Rasam Recipe while preparing Pineapple Rasam. I have converted a basic Paruppu Rasam into this Pineapple Rasam recipe. We can also convert the same recipe into a variety of Rasam Recipe by simply adding your favourite fruit juice into Orange Rasam, Water Melon Rasam, Lemon Rasam etc., and even into an exquisite variety of Rasams with various other fruits.
   This Pineapple Rasam takes the show with its standalone flavour and aroma. Serve it along with steaming hot rice and a Veggie or serve it along with a lost list of dishes in a Vazhaiyilai Virundhu/Sadhya.

For more RASAM RECIPES, Click here...

Cuisine - South India
Recipe Type - Rasam/Soup
Spice Level - Medium
Difficulty - Easy
Serves - 3- 4
Author - SM

Preparation Time - 8-10 Minutes
Cooking Time - 25 - 30 Minutes

HOW TO MAKE PINEAPPLE RASAM

PINEAPPLE RASAM

INGREDIENTS :

For Pineapple Rasam:

Tomato - 1 Nos.
Tamarind Paste - 1/2 Tspn
Tuvar Dhal - 2 Tbspn
Turmeric Powder - 1/2 Tspn
Curry Leaves - a Sprig
Pineapple Pieces - 1/4 Cup
Pineapple Juice - 1/2 Cup
Water - 2 Cups
Salt - To Taste
Jaggery - a Small Piece

Roast & Grind - Rasam Powder:

Ghee - 1 Tspn
Coriander Seeds - 2 Tspn
Tuvar Dhal - 2 Tspn
Dry Red Chillies - 1 No.
Peppercorns - 1 Tspn
Cumin Seeds - 1/2 Tspn(do not roast)

For Tempering :

Ghee - 1 Tspn
Mustard Seeds - 1 Tspn
Asafoetida - a Pinch
Garlic - 2-3 Cloves
Dry Red Chillies - 2 Nos.
Curry Leaves - Few

To Garnish :

Coriander Leaves - Few

Curry Leaves - 1 Sprig

METHOD :

FOR RASAM POWDER :

Roast & Grind :

Heat Ghee in a pan, roast all the ingredients except Cumin Seeds on a very low flame.
While Roasting make sure that

                         - Tuvar Dhal turns golden brown in colour.
                         - Coriander seeds turn fragrant
                         - Dry Red Chillies fluff up.
                         - And do not add Cumin Seeds while roasting the ingredients.

Switch off the flame and allow the ingredients to cool down.
Finally, add the Cumin Seeds and grind the ingredients into a fine powder.

FOR PINEAPPLE RASAM :

Soak and Cook Tuvar Dhal with enough water.
Once cooked mash the cooked Tuvar Dhal and keep it aside.
Grind the Pineapple in a mixer grinder/blender into a fine puree and keep it aside.
Cut the Pineapple into small pieces and keep it aside.
Peel, wash & Crush the Garlic cloves and keep it aside.
Grind the Tomato in a mixer grinder/blender into a fine puree along with the Tamarind Paste.
Mash the cooked Tuvar Dhal, add Two cups of Water and mix well.
Pour in the Tomato Tamarind Puree to the above and mix well.
Add a Sprig of Curry Leaves along with a dash of Salt & Turmeric Powder and allow it to boil.
Allow the Tomato Tamarind mix to boil until the raw flavour goes.
Now add Pineapple pieces to the above and give a quick stir.
Let it boil on a low flame for about 5-7 minutes.
Finally, add the freshly roasted and ground "RASAM POWDER" along with some Jaggery and give a quick stir.
Pour in the Pineapple Juice and mix well.
Boil until the Rasam froths up and switch off the flame.
Heat ghee/oil in another pan, splutter Mustard seeds in it.
Immediately add Crushed Garlic, Dry Red Chillies, Curry Leaves and Asafoetida.
Fry this on a low flame briefly.
Switch off the flame & pour the tempering into the Rasam.
Garnish Pineapple Rasam with fresh Coriander and Curry Leaves.
Cover the Rasam bowl immediately.
Serve Pineapple Rasam hot with steamed rice or as a Soup.

NOTES :

For more details on How to cook Beans, Lentils and Pulses, click here ...
Can add some extra water while cooking the Dhal for Rasam.
Roasting and Tempering the ingredients in Ghee gives a nice flavour to the Rasam, but it is truly optional.
Can use any other vegetable oil too.
Pineapple as such imparts a mild sweetness in this Rasam Recipe.
So adding Jaggery is purely optional.
Covering the Rasam bowl immediately after the tempering is to retain and infuse the flavours into the Rasam.
Add the Pineapple Juice at the final stage, just before garnishing.
Once the Pineapple Juice is added, do not boil it for a long time.

HOW TO COOK CASHEW SUJI COOKIES

INGREDIENTS:

For Cashew Suji Cookies:

For Glazing:

For Toppings:

METHOD:

NOTES:

HOW TO COOK CHICKEN CUTLET/CROQUETTES

For Chicken Cutlet Patties :

To Saute:

For the Crust :

For Deep Frying :

METHOD :

NOTES :

TYPES OF BREAD CRUMBS:

HOW TO MAKE BREAD CRUMBS - HOMEMADE BREAD CRUMBS

INGREDIENTS:

METHOD - In a Food Processor/Mixer-Grinder:

For Fresh Bread Crumbs:

For Dried Bread Crumbs:

In Microwave:

In a Toaster / an Oven:

For Panko Bread Crumbs:

Other Methods:

NOTES:

RECIPES WITH BREAD CRUMBS

For more Recipes with CHICKEN, Click here...

HOW TO MAKE BUTTERMILK FRIED CHICKEN

INGREDIENTS:

To Marinate:

For the Flour Mixture:

For Deep-frying:

METHOD :

To Marinate:

For Buttermilk Fried Chicken:

NOTES:

HOW TO MAKE PINEAPPLE RASAM

INGREDIENTS :

For Pineapple Rasam:

Roast & Grind - Rasam Powder:

For Tempering :

To Garnish :

METHOD :

FOR RASAM POWDER :

Roast & Grind :

FOR PINEAPPLE RASAM :

NOTES :

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