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As with every art, cooking also requires passion, interest and time... Irrespective of doing it as a leisure activity or on a regular basis, it involves dedication. The happiness you derive out of cooking by your self and serving is endless... esp someone appreciating your recipe...how nice it feels, is it not???




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Tuesday 13 September 2011

Paneer Rasam

Popularity: This is a commonly popular Rasam esp at Weddings..
Procedure:
Procedure remains the same as that of Dal Rasam except that you should cook horse gram separately like dal (say 2 tbsps of horsegram) in a cooker separator by putting the horse gram and say 100 ml water.
At the end, after adding the cooked dal to the Rasam and before seasoning the Rasam, Add:
  1. horse gram (kollu) water (by squeezing thoroughly the cooked horsegram with water)
  2. Rose Water / Paneer (as in Tamil): 3 tbsps.
Allow it to boil for 3 mins and season the Rasam as in Tomato Rasam procedure and add coriander leaves to garnish.
Hot Paneer Rasam is ready.
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