Moms World - Kottu Rasam

Rasam is a South Indian delicacy. It is traditionally prepared using tamarind juice as base in addition to tomato, chili pepper and other spices as seasonings. There are many types of Rasam and Kottu Rasam is one of them. It is usually made when someone has a bad cold and gives a soothing effect. My mom made it today as it is a rainy day and the climate is quite cool. It can be served as a soup as well. Best for the monsoon season.

Serves 4

Ingredients

Pulp of Tamarind (size of small lemon)

1 1/2 tsp Rasam Powder

A pinch of Asafoetida

1tsp Jeera

1tsp Mustard seeds

1tbsp Dhania seeds

1tbsp Tur Dal

2 medium Tomatoes, cut into 4 slices each

Few Kadipatta leaves

3 tumbler Water

1tsp Ghee for tempering

Salt to taste
Coriander leaves for garnish

Preparation

1. In Tamarind pulp add one tumbler water along with tomatoes slices, rasam powder, asafeoida, Kadipatta and salt and boil for 15mins. 
2. Then, add 2 tumbler water and boil for some more time. 
3. Prepare the tempering by heating 1tsp ghee and frying the mustard seeds, jeera, dhania seeds, tur dal and kadipatta until the mustard seeds crackle. 
4. Add the same to the rasam. 
5. Garnish with coriander leaves and serve hot. 

Vegetable Hakka Noodles

Hakka Noodles is a popular Indo - Chinese dish. “Hakka” cuisine is mostly simple with all natural ingredients and less or no seasoning involved which is totally contradictory to whats been served in Indian restaurants. Most Indo-Chinese Hakka preparation includes heavy seasoning except the vegan style.

This was the first dish that I started cooking as Chinese is my favorite cuisine. So here goes my recipe for Vegetarian Hakka Noodles. 


Serves 4

Ingredients
1 1/2 coil Dried Noodles
1 cup Carrots, thin long strips
1/2 cup Spring Onions, finely chopped
1 cup French Beans, finely chopped
1/2 cup Capsicum
1/2 tsp Salt
2 tbsp Soya Sauce
1 tbsp Chilli Paste
1 tbsp Oil

Preparation
1. Boil noodles according to package directions.
2. Heat 1 tbsp of oil in a nonstick wok and add spring onions and fry till slightly cooked.
3. Add carrots, french beans and capsicum and stir fry.
4. Add noodles and salt.
5. Add chilli paste and fry nicely.
6. Add soya sauce and fry for a minute or so (sprinkle water if looks too dry).
7. Serve hot with chopsticks or fork (to avoid mess)


Note: I used Olive Oil for stir frying the vegetables and also on the cooked noodles so that they don't stick.

I used normal onions in place of spring onions.

Tastes amazing :)