Tag: Guest Posts.

Sambar / Rasam / Kuzhambu Varieties.

GUEST POST – Tangy Tomato Porichcha Rasam.( Tomato broth with roasted spices simmered to perfection)

Shoba10 Comments

This post comes to  you straight from the middle of the world, all the way from Ghana, from a very good blogger friend and my guide in so many culinary aspects – Lata Raja.of Flavours & Tastes, ..Yes, lets hear it for her!!! I had always wanted the authentic tamil recipe for Poricha Rasam and I urged Lata to post it on Anubhavati for the Guest Blog Series. She felt it was way too simple for a Guest Post – But in many ways, the most tasty things in life are extremely simplistic. So here goes…the recipe for Poricha Rasam,. Try it and I am sure you`ll love its delicate flavours of tamarind, tomato and the zing from the roasted spices.

Porichcha rasam:

Porichcha rasam can be made quite easily as it does not involve soaking the tamarind and extracting pulp. Also the dhal used is far less in quantity, that you may use the more lighter water that surfaces on the top after the thick precipitate settles down, which we may eventually use for sambhar.
INGREDIENTS:
Tomatoes 2 large
Toor Dhal extract 300 ml ( pressure cooked thuvar dhal, mashed and water added to it)
Asafoetida powder a pinch
Turmeric powder 1/4 teaspoon
Salt to taste.
To be dry roasted and ground to a paste:
2 teaspoons channa dhal
3 pieces dry red chilli (adjust according to spice requirement)
2 teaspoons coriander seeds
1/2 teaspoon cumin seeds
4-6 black pepper corns.
Tempering:
1 teaspoon ghee
1 teaspoon mustard seeds
few curry leaves.
Garnish
Fresh coriander leaves.
PREPARATION:
  • Boil tomatoes and remove the peel. Mash the  pulp and add to the dhal extract.
  • Add some more water and bring this to a boil with salt and turmeric powder added to it.
  • Add the ground paste and allow to simmer for about 5 minutes. Add asafoetida powder.
  • Remove from the stove top and temper with the ingredients listed.
  • Garnish with freshly chopped  coriander leaves.
  • Serve with hot steamed rice.
HINTS:
  • Optionally some coconut may be added to the grinding of the roasted spices to make a variety of Mysore rasam.
  • On days you dont have cooked toor dhal ready,  you may mix paruppu podi in water, if you have handy, and add to the tomatoes. In such a case, reduce the spice because the paruppu podi will have salt and spice in it.
  • For a more tangy taste, squeeze the juice of 1/2 of a lime fruit after removing from the flame. Alternately you may make a small ball of tamarind and boil along with the tomatoes and remove the scum while pulping the tomatoes.
  • You may choose to grind only the channa dhal and coriander seeds along with red chillis and add the cumin powder and black pepper powder to the tempering.
I tried Lata`s version of Porichcha Rasam yesterday and loved the results. I did have loads of tomatoes leftover from the making of Delicious TOmato Thokku, which were slowly beginning to get over ripe. …I remembered Nupur`s event and I quickly tried Lata`s Poricha Rasam but made a few modifications though.
  • I used dilute tamarind water for a base as I prefer rasam with a little tang.
  • I also used “Arkansas Tomatoes” as i felt that they were almost close to the flavourful tangy tomatoes that you get in India. I was very pleased with the results.
  • I dry ground the dry roasted spices and added them to the toor-dhal-tomato water.
  • Aromatic and tang infused Porichcha Rasam was very delicious and comforting.
  • Served with Beans Poriyal and Ten  Minute Cucumber Kootu.

Cakes / Pastries / Cookies/ Bread/Muffins.

My 200`th Post – Monthly Guest Posts on Anubhavati -Celebrating Passionate Fellow Culinarians – Spongy Carrot Cake.

Shoba10 Comments

It has been very enjoyable growing with my baby blog- Anubhavati. I have traversed the path taken by many, and learnt many lessons on the way, yet make my own mark here. It has been a discerning quest for information, seeking out creativity from within, and constant expression of thoughts and feelings on paper ….ahh on keyboard!  Continuous lessons in expression, colour, patience, perseverance, creativity, passion and much much more.I have learnt so much from my friends, family and other passionate fellow foodies, that in my mind, I wanted a chance to reach out to them and let them talk in their own words….Weave their own magic – Just  one magic every month…Monthly Guest Posts on Anubhavati has been on my mind for quite some time now and I felt the time has come to simply put  my thoughts in to action.

I would reach out to my friends/family/fellow culinarians for their favourite recipe that they would like to share on Anubhavati. The post would be published verbatim in the words of the Guest, with pictures and tips.  Looking for your thoughts on the same.

On the same lines, my cousin and also my very good friend Lakshmi who blogs under the name of Nidhana at  Sulekha was one of the first I approached for my Guest Blog and she graciously agreed. Here it is for you all to read, and enjoy…

SOFT & SPONGY CARROT CAKE.


A birthday gift

I was at the supermarket the other day looking for a quick gift for my friend, whose birthday was the next day.  Looking at the boring boxes
of sweets that flit from one house to another without being opened ever, till the expiry date I was discouraged, even the candles did not
tempt me. How many vanilla /lily of the valley scented candles can one have! Was not keen on spending too much money either! Disappointed with what
was on offer, I came home and went on facebook to catch up with friends.  Presto! What do I find?  BBC Good Food’s tempting menu, the
first one a scrumptious carrot cake!  The simple recipe got my fingers twitching and I quickly took a look at my larder to check for
ingredients. Luck favoured me that day, as I had every ingredient it asked for, after all, how many people would have an unopened bag of
light muscovado sugar?  The dark brown sugar is definitely a healthier option. It is minimally refined and retains many of the essential dietary vitamins and minerals which are present in the sugarcane plant. Muscovado sugar happens to be high potassium, calcium, magnesium,  and iron, among other useful compounds.
Assembling the ingredients I thought to myself, why not double the recipe and make a birthday cake for my friend too.  All excited with
the thought of surprising her, I switched on my oven and started preheating it.

INGREDIENTS:

Carrots                                  : 2 Large
Grated zest of one orange
Self raising flour                : 175 grams
Sunflower oil                       : 175 grams
Light muscovado sugar  : 175 grams
Eggs                                         : 3 large
Walnuts/raisins                  : 100 grams
Soda bi-carbonate             : 1 Tsp.
Nutmeg (freshly grated)  :½ teaspoon
Cinnamon                               : 1 teaspoon
Cream cheese                        : 2 oz
Icing sugar                              : 2oz

PREPARATION:

  • Preheat the oven to 160C.  Grate the carrots and keep aside.
  • Mix in the eggs, sugar, orange rind,  oil and sifted flour in a bowl with a wooden ladle and stir in the carrots, soda,  walnuts, raisins,cinnamon and nutmeg.
  • Using a well oiled cake pan, tip the mixture and bake for 45 minutes.
  • The aroma of cinnamon and nutmeg will soon envelop your kitchen andhome with a lovely aroma and fill your heart with warmth.  Cool the cake well on a wire rack.
  • In a little bowl, stir in the cream cheese, icing sugar and a teaspoon of orange juice.  Spread it over the cake and sprinklefinely chopped walnuts.  I
  • If you are not watching your calories, feel free to cover the cake with cream cheese and carefully strew the walnuts.

With a cup of steaming tea, this delicious cake is a godsend and will  impress guests no end. As for my friend, I chose to double all the
above ingredients and since my pans were small I used 3 different  pans, 1 round, 1 loaf pan and a square one.  I ended up with 3 cakes
in the end. One for my family, one for my friend (was so touched by the gesture) and one for me!  But, I dedicate this cake to my friend
Shoba who encourages me no end and has all the time in the world for  her friends who need her!