Ginger Rasam | Inji Rasam | How to make Ginger rasam | Ginger Rasam for cold | Easy Rasam Recipes

Rasam is a spicy South Indian Soup which is prepared in different varieties. This Ginger Rasam is one such variety, which is used for sore throat, cold or fever. I used to prepare either this rasam or Pepper Rasam when any body have cold in our family. Ginger has so many medicinal values and my grandmom used to prepare inji kashayam during my childhood days. This ginger rasam preparation also has so many variations. I followed a simple recipe for this.

You can view some other rasam recipes below

Mango rasam 

Pepper rasam

Palapazha rasam

Pineapple rasam

Kollu rasam

Paruppu rasam

How to make Ginger Rasam

Preparation time: 10 min | Cook Time: 10 min | Serves: 5

Recipe Category: Main | Recipe Cuisine: South Indian

Ingredients

To grind or smash

Ginger / Inji - 1 inch 

Pepper - 1/2 tsp

Garlic - 2 cloves

Cumin seeds - 1/2 tsp

To make Rasam

Ginger - 1/2 inch (chopped to fine pieces)

Tomato - 1 small (optional)

Tamarind water - 1 cup ( made from 1 lemon sized tamarind )

Dry red chillies - 1 (optional)

Curry leaves - few

Coriander leaves - few

Mustard seeds - a pinch
Cumin seeds - a pinch (optional)

Oil - 1 tsp

Ghee - 1/2 tsp 

Asafoetida - a pinch

Turmeric - a pinch

Salt - as per taste 

Water - 3 cups
Lemon juice - 1 tsp (optional)

Method

1. Take the ingredients mentioned in To Grind or smash and crush it as shown below.

2. In a kadai / pan, add the oil and when it is medium hot, add the mustard and when it splutters add the cumin seeds and curry leaves. Fry for a 30 sec and add the crushed pepper garlic paste (from 1) and fry for a min. (If you want to add the red chillies, add at this stage before adding the crushed paste. I didnt add, as I felt it will be too spicy for my kids)

3. Add the tomato and saute it. Add the remaining ginger pieces. Saute for 2 min.

4. Add the water and the tamarind water. Add the salt, turmeric powder and asafoetida. Allow to boil. Add the coriander leaves and ghee at this stage.

5. Switch off the flame and wait for 2 min. Add the lemon juice now.

6. Serve the hot hot Ginger rasam.

Hot Hot Ginger Rasam is ready

Notes:
1. Adding lemon juice is purely optional.
2. If you need more spicy, add the dry red chillies.
3. The ginger and pepper are very good for cold and fever, so i added both in this rasam. But my grandma, used to prepare only with ginger. So you can prepare this rasam without adding the pepper also.

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Masala capsicum rice | How to make Capsicum Masala Rice | Easy Rice Recipes | Masala rice recipe

I wanted to try this Capsicum Masala Rice for a very long time, but some how I didn't find time. Last weekend I tried this finally. This is so easy to make recipe and the crunchiness in the capsicum makes the rice even more tastier and the fresh ground masala makes it more aromatic. Everybody in our family loved it lot. Here is the recipe for the easy Capsicum Masala Rice.

You can view some capsicum recipes below
Roasted capsicum soup

Capsicum Pulao

Egg and capsicum gravy

Capsicum curd gravy

Capsicum Raita

How to make Capsicum Masala Rice

Preparation time: 10 min | Cook Time: 07 min | Serves: 4

Recipe Category: Main | Recipe Cuisine: South Indian

Ingredients
Capsicum - 1 big
Cooked rice / Left over rice - 2 cups 

Urud dal - 1 tbsp

Channa dal - 1 tbsp

Red chilli - 3 to 4

Mustard seeds - 2 pinch ( 1 pinch for grinding and 1 pinch for seasoning )

Cumin seeds - 1/4 tsp

Coriander seeds - 1 tsp
Peanuts - 1 to 2 tsp
Cinnamon stick - 2 to 3 small sticks
Curry leaves - few
Oil - 2 tsp
Ghee - 1 tsp (optional)
Salt as per taste

Method
1. Wash and cut the capsicum in cubes and keep ready as shown below.

2. Take the ingredients mentioned in fry and grind and dry fry them. Take care not to over fry them, as you may get bitter taste. 

3. Fry them till you get a light brown colour in low flame. Grind them to a coarse powder. 

4. In the wok or kadai, add oil and when hot add the mustard seeds and curry leaves. When mustard seeds splutters, add the capsicum and little salt. Sauté them. (Just 2 to 3 min). 

5. Add the ground masala and mix well. 

6. Add the rice, mix it and check for the salt. 

7. Serve the hot masala capsicum rice with papad. 

Yummy capsicum masala rice is ready

Notes:

1. You can even add 1/2 tsp of black pepper for extra spiciness. 

2. You can also add the fennel seeds and grated coconut while frying for extra flavor. 

3. One of my friend suggested to add the toor dal also. Haven't tried it yet. 

4. Before serving, you can also add a tsp of ghee, which tastes great.
5. Rice quantity can be adjusted according to your taste and spiciness.

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Crispy chicken fry | Easy crispy chicken | How to make crispy chicken at home | chicken recipes

I always wanted to try a crispy chicken fry as we get in KFC, since we stopped going to KFC. So after my attempt of trying crispy prawns, I got guts to try this with little variation and I can say this is best as my kids kissed me after eating this crispy chicken fry. So do try this out and drop your comments. 

You can try other chicken recipes below

Chicken gravy for beginners
Kaju Chicken
Nadan Kozhi Curry
Chicken Kuzhambu
Restaurant style chicken 65
Pepper Chicken Chettinad

Crispy Chicken fry

Preparation time: 25 min | Cook Time: 10 min | Serves: 5

Recipe Category: Snacks | Recipe Cuisine: South Indian

Ingredients

Chicken - 1/4 kg

Chilli powder - 2 tsp
Black Pepper powder - 1/2 tsp

Oregano - 1 tsp

Basil leaves - 1 tsp

All purpose flour - 1 tbsp

Corn flour - 1 tbsp
Rice flour - 1.5 tsp

Bread crumps - as needed ( more than 1.5 cups )

Egg - 2
Turmeric powder - a pinch (optional)

Salt as per taste

Oil for frying

Water for sprinkling 

Method

1. Wash the chicken with salt. Let it drain for 10 min. Then add the salt, chilli powder, turmeric, pepper powder, dry basil leaves, oregano and mix well. 

2. Add the flours to this and again mix it well, sprinkling little water.

3. Take one piece of chicken, dip into the egg, and then rotate nicely in the bread crumps, until the bread crumps are well coated. Leave it aside for 10 min. Repeat the process for all the chicken pieces. 

4. Again dip the coated pieces into the egg and again roll over the bread crumps. This is called double coating. This is done for more crispier layer. 

5. Let the chicken pieces rest again for 5 min. Meanwhile heat the oil in medium flame. Now drop the chicken pieces one by one slowly and fry it. Slightly rotate the chicken pieces in oil for the even browning on all sides.

6. When the pieces turn light brown colour, remove it from oil, dry it and serve it.

7. Serve the crispy chicken fry with the chilli sauce.

Yummy yummy crispy chicken fry is ready. 

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Sweet corn Pulao | Easy pulao recipes | How to make sweet corn pulao | one pot meals | Lunch box recipes

Sweet Corn Pulao is an easy pulao recipe next to the Peas Pulao and Jeera Pulao. If I am in a hurry or lazy to prepare any South Indian traditional kuzhambu varieties, then I go for preparing the Pulao recipes. I am planning to try more different variety of Pulao as it is easy to prepare one pot meal and tastes great.

If you want you can view some Pulao recipes in this blog 

Peas Pulao

Jeera Pulao

Spicy tomato Pulao

Potato peas Pulao

Baby corn Pulao

Mushroom Pulao 

How to make Sweet Corn Pulao

Preparation time: 10 min | Cook Time: 20 min 

Total Time: 30 min | Serves: 4

Recipe Category: Main dish | Recipe Cuisine: North Indian

Ingredients

Sweet corn - 3/4 cup

Rice - 2 cups

Onion - 1 

Green chilles - 3 chopped finely

Ginger garlic paste - 1.5 tsp

Mint leaves - 1/4 cup ( optional )

Coriander leaves - 1/4 cup + few for garnishing 

Salt - as per taste

Water - 1.5 cups

Oil - 2 tsp

Ghee - 3 tsp 

Spices
Cloves - 4 to 5

Fennel seeds - 1/2 tsp

Cinnamon stick - 3 to 4

Star anise - 2 to 3

Bay leaf - 1 crushed 

Cardamom - 1

Method

1. Soak the rice for 20 min. In a pressure cooker, add oil and when it is hot, add the spices and fry for a min. Add the onion and fry till soft. Add the ginger garlic paste and sauté till the raw smell goes off.

2. Add the green chillies, coriander and mint leaves. Sauté it well. Add 1tsp ghee and the rice and fry for 2 min. Add the required salt.

3. Add the sweet corn and water. When the water boils, close the lid and cook in low flame for 10 min. After 10 min, open the lid and the remaining ghee and slowly mix it well, without breaking the rice. Again close and keep it for 5 min and serve hot.

4. Yummy sweet corn Pulao is ready. I served it with crunchy capsicum raita. 

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