Tomato-rasam soup

Puds has been busy passing along her cold to the rest of the family including me. I was feeling low yesterday and decided I needed the spice-kick of a traditional saaru but without the heaviness of the dal etc. So I came up with a new take on tomato saaru, which works wonderfully as a soup, and kicked the cold on its head!

Ingredients:
4-5 medium sized tomatoes, chopped
2-3 pieces of garlic, chopped
2 tsp rasam powder
1 tsp chilli powder
1 tsp oil
2 cups water
Salt to taste
Tempering: 1 tsp ghee, 1 tsp mustard seeds, 1 pinch asafoetida and handful of curry leaves

Heat the oil in a pan, pop in the garlic and stor on medium flame. When the garlic turns translucent, add the tomatoes and cook until slightly softened. Add the rasam powder, chilli powder and water and bring to a boil. Turn flame to low and keep at a rolling boil for a few minutes, then switch off and let cool.

Blend it all into a smooth soup. Heat the ghee in the pan, add mustard seeds. When they splutter, pop in the curry leaves. Add in the soup and heat. Serve garnished with coriander leaves, finely chopped.

One-dish meals

I love the concept of one-dish meals especially on weekends. But I like them to be soul satisfying as well as convenient and easy to make. The tomato rice recipe is a trusted favourite of ours, and takes minutes to rustle up if unexpected guetss drop in.

Tomato Rice
Ingredients:
2-3 tomatoes, diced
1 cup basmati rice
1 onion, fnely chopped
2-3 cloves garlic
5 mm piece of ginger, grated
2 bay leaves
1 tsp cumin seeds
1/2 tsp turmeric
small bunch coriander, finely minced
2-3 green chillies (depending on your taste for spiciness); can also be replaced by chilli powder
1 tbsp oil
salt to taste
2 cups water
1 tsp sugar (or to taste)

1. Wash the basmati rice thoroughly and keep aside
2. Put the pressure cooker onto the stove at medium heat and pour in the oil
3. When the oil is hot, add the cumin seeds and stir for a few seconds
4. Add the turmeric and bay leaves and stir once more
5. Add the onions, garlic, ginger and green cillies and stir to mix. Let cook till onions are translucent, then add the tomatoes. Mix together and let cook till tomatoes are soft
6. Put in the rice and the 2 cups of water, add salt and sugar and stir to mix. Taste to check the levels of salt and sugar.
7. Put the lid of the cooker on and pressure cook for 2 whistles.
8. Let the cooker cool down and open.
9. Mix the rice well and take out into a serving dish. Top with coriander and serve.

This rice is delicious served with plain yoghurt, or hung yoghurt mixed with minced dill or mint leaves, with rice papads on the side.