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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???




You may wonder about the title of this blog..Iyer Iyengar Kitchen...I am a Tanjore Iyer married to an Iyengar and picked up cooking by learning the delicacies of both the customs....and that is what I am sharing here... Recipes popular among the Tamil Iyer & Iyengar communities..




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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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