Monday, April 25, 2011

Lemon Rasam

Tomato - 1
Hing - 1/4 tsp
Rasam Powder - 1.5 tsp
Lemon - 1 medium (add more if needed)
Masoor Dal - 2 tbsp
Coriander leaves - a few
Green chili - 1 slit lengthwise

Mustard seeds - 1 tsp
Jeera- 1/2 tsp
Curry leaves - a few
Ghee - 1 tsp
Red Chili-1

In a vessel, add 2 cups of water, chopped tomato, salt, hing, rasam powder, green chili, masoor dal and boil it for 12 minutes or until tomato turns soft.
Add 1.5 cups of water again and bring it to a boil.
Turn off the heat.
Tamper with mustard seeds, red chili,curry leaves and jeera in ghee.
Garnish with coriander leaves and squeeze lemon juice. 
Mix well and serve with hot rice and curry!

Tip of the day: Store the ice cream container in a big Ziploc plastic freezer bag. This will stop ice crystals from forming when it is in the freezer.

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