Here comes the round up of Comfort Food For Illness.
All entries by alphabetical order:
- Chakolya by Me
- Convalescent Kootu by Shanti
- Gujarati Khichdi by Nehal
- Herbal Spiced Tea (Khadha) by Food fanatic
- Kollu/Horsegram Rasam by Padma
- Lettuce Soup by Sunita
- Menasina Saaru/Pepper Soup by Asha
- Milagu Jeeragam Rasam by EC
- Mint Coriander Rasam by Pooja
- MIRIYALA CHARU (PEPPER RASAM) by Rekha
- Pathiya kozhambu/Herbal kozhambu by VidyaVenky
- Peppercorns N Ginger Surasam by Priya
- Pepper Milk by Priya
- Pithale by Me
- Ragi Ambli (Finger millet drink) by Sushma
- Saag Paneer by DK
- Spicy Rasam by Srilakshmi
- Spinach Rasam by Ramaya
- Stewed Ashgourd by Deepika
- Sukku Kuzhambu(Dry Ginger Curry) by Padma
- Wheat Rawa Kanji by Shanti
Now here are the entries from non blogger SS.
1. Garlic-Tomato Rasam.
Garlic has many medicinal properties when you are ill. The tomatoes and tamarind add Vitamin C. The pepper and cumin help digestion. You will feel better in no time!Ingredients:
1 lemon sized lump of tamarind, soaked in 2 cups hot water, and squeezed out (save the water, throw the stringy stuff away).
3 tomatoes, grated or finely chopped
1/2 cup cooked and mashed toor dal, cooked with haldi and salt (if you cook it with 2 cloves crushed garlic, even better)
6 to 8 cloves garlic, crushed or finely minced
2 tsp cooking oil
1/4 tsp hing
1 sprig curry leaves
1/2 tsp mustard seeds
1/2 tsp cumin seeds
water
Roast and grind to make rasam powder:
1 1/2 tbsp coriander seeds
1/2 tbsp cumin seeds
1 tbsp toor dal
4 dry red chillies (adjust amount to your taste)
2 tsp black pepper seeds
Coriander/cilantro for garnish
Method:
1. Heat the oil in a pot, temper with hing, mustard seeds, cumin seeds, curry leaves. Add the crushed garlic and fry till the garlic is golden. Don't let it brown or burn. Then add the tomatoes and cook till tomatoes are done.
2. Add the dal, and tamarind water and simmer for a little while, till the raw taste of tamarind and garlic are gone. You may need to add more water to make up about 4-5 cups of rasam. Add salt to taste.
3. Add the rasam powder (start with 2 tbsp, let it simmer, taste, and add more if you want).
Garnish with coriander/cilantro sprigs.
2. Lemon Rasam
Definitely helps if your stomach is feeling 'off' because of the ginger and lemon. Plus the hot soup conquers any cold.Ingredients:1/2 lemon sized lump of tamarind, soaked in 2 cups hot water and squeezed out (save the water, throw the stringy stuff away).
2 tomatoes, grated or finely chopped
1/2 cup cooked and mashed toor dal, cooked with haldi and salt
freshly squeezed juice of 2 lemons
2 tsp cooking oil
1/4 tsp hing
1 sprig curry leaves
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1 inch piece ginger, peeled and sliced into thin coins and crushed
3 to 4 green chillies, slit
water
Rasam powder, as above (you need less for this recipe vs garlic rasam)
Coriander/cilantro for garnish
Method:1. Heat the oil in a pot, temper with hing, mustard seeds, cumin seeds, curry leaves, crushed ginger and slit green chillies.
2. Then add the tomatoes and cook till tomatoes are done.
3. Add the dal, and tamarind water and simmer for a little while, till the raw taste of tamarind is gone. You may need to add more water to make up 4 to 5 cups of rasam. Add salt to taste.
4. Add the rasam powder (start with 1 tbsp - i.e. less than for other kinds of rasam, let it simmer, taste, and add more if you want).
5. When it is done, turn the heat off, and when the rasam is no longer boiling, add the lemon juice (add half, taste, add more if you want).
6. Garnish with coriander/cilantro springs.
I would like to thank you every one who participated in this. Now you all have atleast 23 recipes when someone get sick in the house :)
