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Before you jump to Rasam recipe, you may want to read this short interesting healthy tips about
Stamina Enhancing Snack foods.
We are all aware that eating healthy snacks can help us feel better inside our bodies. If we eat more healthy foods and a smaller amount of the detrimental ones we typically feel much better. A salad tends to make us feel better than a piece of pizza (physically at any rate). Sometimes it’s tough to find healthier foods for snacks between meals. Finding goodies that help us feel better and increase our stamina often involves lots of shopping and painstaking reading of labels. Why not try one of many following wholesome snacks the next time you need some extra energy?
Foods made from whole grains are fantastic for a quick snack. Starting your morning with a piece of whole grain toast can give you that added boost you need to get going. When you have to have a fast snack on your way out the door, do not forget to look for whole grain chips, pretzels, and crackers. Whole grains are usually better than highly processed grains present in white bread.
A large variety of easy health snacks is easily accessible. When you make the decision to be healthy, it’s uncomplicated to find what you need to be successful at it.
We hope you got benefit from reading it, now let’s go back to rasam recipe. To cook rasam you only need 17 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to prepare Rasam:
- Take 2 Teaspoons Pepper
- Provide 1 Teaspoon Jeera (to be ground)
- Take 1/2 Teaspoon Turmeric
- Prepare 10 - 12 pods Garlic
- Prepare 4 Shallot onions
- Provide 2 Chillies Dry Red
- Use 2 Teaspoons Corriander dry
- Take 2 Cups Water
- Prepare 1 Tomato
- Prepare 1 Sprig Curryleaves
- Use 3 - 4 Sprigs Corriander Fresh leaves
- Take 1 Teaspoon Mustard
- You need 1 Teaspoon jeera (for seasoning)
- You need 3 Kudampuli (Gambooge)
- Provide 20 - 30 Grams Jaggery (optional)
- Use 1 Pinch Asafoetida
- Use To Taste Salt
Instructions to make Rasam:
- Grind ingredients: Pepper, Jeera, Turmeric, corriander dry, Garlic, Shallot onions, Dry red chilies into fine paste.
- In a big pan add 2 cups of water, add the ground masala, tomato, Kudampuli and salt and let it boil. Once it starts boiling simmer it. Add Jaggery.
- For seasoning: Add oil in a small pan. Once hot, splutter mustard, jeera and Curry leaves. Switch off the stove add asafoetida (it should not burn). Add this to the rasam. Add freshly chopped corriander leaves.Your Rasam is ready to be served..
- Note: If you don't like the rasam sour you can remove the Kudampuli after couple of hours. Kudampuli can be replaced with tamarind (lemon size). Jaggery is also an optional ingredient as it gives a sweet taste to the rasam.
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