AL FRESCO EATING - VEGETARIAN BARBECUE & HISTORY OF BBQ IN INDIA

BARBECUE - A Fashion Statement and a means of Socializing

Al Fresco Eating is the fashion statement of today for young Indians who migrated abroad in the recent years. The fever hasn’t caught on in India yet.

Staying Abroad changes the way of socializing and celebrating as we tend to adopt a lot of practices of the western people and Barbecue is very popular in the West.

Getting together for a barbecue party is something relatively new for the younger generation of Indians who migrated abroad in the recent past

VEGETARIAN BARBECUE

Barbecue has always been associated with non-vegetarian items and hence attending a Barbecue party for a vegetarian is simply not very happening.

But you will be surprised that such a lot of vegetarian recipes can be cooked on the barbecue with much of it being similar to that at a traditional barbecue and they taste very good, with the added benefit of being lower in saturated fat and cholesterol. You can easily say that it is cheap, fun and healthy. And your neighbours wont get annoyed with the smell of burning fat.

Living in Singapore and having regular barbecue events kind of left me in the lurch because here Non vegetarian barbecue is very popular and there are a lot of frozen ready stuff available to go on the grill for the meat eaters. But for people like me, we have to be limited to the tomatoes and onions and maybe the salads. Since we had a huge Indian presence in our group and all were open to vegetarian barbecue, it led me to think what we could add to our menu so that even the vegetarians can enjoy. I am very lucky as we have 2 grills, one for the vegetarians and one for the non-vegetarians, so we don’t have to mix up and usually the vegetarian stuff is grilled first because non-vegetarian items emanate a strong meat and fat smell.

Peppers, aubergines, courgettes, tomatoes and onions can simply be halved or quartered and cooked directly on the grill, while more robust vegetables such as squashes and potatoes can be wrapped in foil and baked amongst the coals. Spring onions, garlic and many herbs will find a place in marinades and dressings while lettuce, cucumber, peas and beans form key ingredients of tasty side salads.

BARBECUE CULTURE IN INDIA

Barbecue parties are not celebrated commonly in Indian cities, although we do have Tandoori food and Tandoor is a traditional grill used to barbecue food.

But you will be surprised to know that barbecuing was always done in India. In the traditional style, in the fields, a small pit was made and coals were burnt and fresh vegetables from the fields would be roasted on it and people would happily sit around the fire during cold winter nights and eat the grilled vegetables with some salt and lemon and sometimes with masala (spice) powders. Corns, brinjals, onions, potatoes, sweet potatoes and many other vegetables would be barbecued and eaten with great relish.

Barbecue Tradition can be seen in a state like Maharashtra, where Bajra and Jowar (sorghum) are grown in abundance. The young jowar or bajra which is at a pre-stage is cut from the plant and roasted over a coal fire. The sorghum has a sweet and succulent taste and is usually eaten with a pungent chillies and green garlic ground to make a tongue-scorching chutney or Maharashtras famous lasoon chutney (dry garlic chutney) or some people like it with just a dash of salt and lemon.

(Refer to the Chutneys and Sauces section of my blog for the recipe of the Lasoon Chutney.)

First timers must go slow on this delicacy as it may not be so gentle on your stomach

In December - January Agriculturists/Farmers usually invite neighboring villagers, families and friends to celebrate the onset of a successful season of the Jowar crop. Sholapur is very famous for its “hurda” parties and it is a social or family event in these areas to go to the fields early in the morning to have the hurda and the associated goodies. “Hurda”. Parties are also becoming an increasingly popular activity with city dwellers who want to get a slice of this rural pleasure, people get together and book a place in the fields on the outskirts of the city and have the hurda party.

Barbecued food is not new to India, as the Moghuls brought in grilled kebabs and breads as an addition to our already rich cuisine. This food is popularly known as Tandoori food and is cooked in a Tandoor (which a traditional grill)

BARBECUE - How to go about it?

Barbecue is usually an outdoors thing and hence when people in the western countries meet outdoors they celebrate by grilling food so they can eat hot and freshly cooked food usually enjoyed with a cool drink.

Nowadays a lot of different grills are available in the market. There are portable grills and all the equipments like fire starters, tongs etc available in one section of the supermarts. Even a beginner can host a fine barbecue party.

Grilling is more art than science. It takes a few go-rounds to get the knack of working with whatever equipment you have, be it a fancy gas-powered unit or a simple barbecue pit in the ground. Remember, though, that expensive equipment is not necessary to create a tasty outdoor meal. It's more a matter of learning about the coals and woods befitting your particular grill, how to light them easily, and how long to let the hot coals die down in your unit before putting on the food. Generally, it takes 30 to 45 minutes for hot coals to reach the right temperature for grilling foods.

Having a barbecue doesn't have to be an expensive or complicated undertaking either. At the simplest end of the scale, an al fresco meal for one or two could be cooked on a grid over a bucket of charcoal. At the other end of the scale you can feed the five thousand on a sophisticated gas or electric barbecue - the choice is yours.

Barbecued or grilled food is fun way of eating vegetables dipped in a marinade and barbecuing them on a grill, you can do it even on the terrace or patio or backyard. Just pour yourself a tall cool drink and select a couple of dressings and dips and you are ready to chill out on a party of your own right there in your backyard.

BARBECUE EQUIPMENT

It is very realistic to want to purchase new and exciting tools to assist in the preparation of your barbecue. A jumbo barbecue turning tool works well for turning food. The ideal model is large enough to flip two burger patties at one time.

Another time saving barbecue tool is the barbecue basting brush and bottle. This unique basting brush is complete with a silicone brush at one end and a bottle with a stand able bottom on the other end. This reasonably priced barbecue tool is very useful in evenly basting grilled foods while they are cooking.

When shopping for barbecue tools, it is very important to remember that barbecue tongs are an important tool that makes grilling foods much easier. These barbecue tongs make rotating items such as corn on the cob, large pieces of food much easier.

The most important barbecue tool is the grill cleaning brush. Without a doubt, each new grilling season demands that a new grill brush replace the previous seasons. While these barbecue tools are sold to last a long time, I have yet to have discovered a grill that could hold up to the heavy demands of a barbecue season in my home. So rather than worry about trying to make the grill brush last more than one season, just buy a quality brush and figure that it has certainly gotten its use out of it by the end of the season.

BARBECUE ON THE BEACH

Ah, what can be better than a great barbecue on the beach? The beach is definitely one of the best locations to have a barbecue. After all, the nature of grilling and barbecuing as a cooking technique is that it's fun, exciting and very rewarding. Similarly, the beach pretty much exudes the same atmosphere. There are a lot of fun and exciting activities to do at the beach. It's a place where people can be themselves in their 'bare essentials' and the relaxation factor is definitely rewarding. Putting these two wonderful concepts together, a barbecue on the beach is pretty much a recipe for a great time!

But before you pack your stuff, gear up your grill and hit the sand for one hell of a barbecue on the beach party, bear in mind that there are various safety procedures and other rules governing beach areas so it would be best to consult authorities and secure the proper permissions before you even think about organizing a beach barbecue party.

SAFETY FIRST

ALWAYS make sure that the barbecue is on a firm heat-proof surface, away from buildings, trees, fences and anything else that might catch fire.

NEVER leave the barbecue unattended

KEEP CHILDREN away from the barbecue area

It is a good idea to rope off the cooking area to prevent accidents.

ONLY use proper barbecue lighters, NEVER use paraffin, petrol, white spirit or lighters to fuel the barbecue.

USE long handles tongs and oven gloves to avoid burning yourself.

TIPS FOR A SUCCESSFUL BBQ

Prepare as much as you can before you start cooking. Good organization makes for a relaxed barbecue.

Bring your marinated vegetables in a cooler or in airtight boxes and take them out only when you're ready to start barbecuing to avoid spoilage. Further, the last seasoning you would want on your barbecue on the beach is sand right? So keep them covered!

Food keeps fresher and cleaner if kept inside until needed; keep prepared food covered where possible.

It is imperative to practice basic food hygiene.

Incase, you are using a public BBQ pit, then clean the grill well with an antibacterial soap and water. Soak the grill in water if there are stubborn remnants, before scrubbing them well with antibacterial soap and water. Come early and prepare, so that you can have a hygienic BBQ.

LIGHT THE BARBECUE 45 minutes before you start cooking.

Relax. Wait until the flames die down and a layer of ash forms. If you start cooking while the coals are still glowing, the food is likely to burn.

Lightly brush the cooking rack with a little oil to help prevent the food from sticking.

Wooden skewers are great for vegetable kebabs soaking them in water for 30 minutes stops them catching fire.

Vegetables that don't have a strong flavor benefit from a tasty marinade and basting during cooking - barbecues do not lend themselves to subtle cuisine.

To prevent your food from becoming overcooked or burnt on the outside wrap it in foil as a protective barrier.

Throw a handful of herbs on the charcoal and enjoy that delicious aroma.

Spare a thought for the global environment. Use environment friendly charcoals, this automatically reduces the demand for fuel made from tropical hardwoods.

Then at the end of the BBQ hand your guests a trash bag and encourage them to take part in the great clean up. It’s a very good practice to clean the grill and the area that has been used during a BBQ party, which serves people who come after using the place.

Before, you leave just sprinkle some water on the burning coals to extinguish the embers, so that there is no accident, after you leave.

PLANNING THE FOOD

Planning a cookout is not as easy as some very organized people make it appear to be and actually requires BBQ plans be made on different fronts to be a success. Some of the details are obvious such as how many people and in what age groups will be in attendance as well as the type of food wanted for the cookout. The number of people is part of a larger equation, determining the different types of food that will be needed. Keep more of the popular foods which you will learn with experience and limit the other items to one to two pieces a person.

The only part of BBQ plans the organizer will have no control over is the weather and the sponsor of the party will be responsible for making alternate plans in the event of bad weather and decide if the party must go on or reschedule for another time. Most cooks’ at large barbecues can be prepared with appropriate weather protection to keep themselves and the cooked food dry and available. However, the attendees will want someplace dry in which to eat the bounty.

Timing is very crucial for food to be ready at mealtime. If it becomes late, the people won’t eat well leading to the food getting wasted. Part of the BBQ plans will include what time the food should be ready and will help the cooks decide what time they have to start cooking. With good BBQ plans in place, all the different foods should be ready at about the same time, with some coming in later to be hot and fresh as those at the end of the line make their way to the food. Cooking the correct amount of each different food item is not an exact science and making good BBQ plans can help bring it together on the day of the big event. Most organizers plan about 10 to 15 percent more food than they expect to need to feed those who unexpectedly show up and for those who may be a little more hungry than others.

Many BBQ plans will also include the responsibility of supplying condiments and other items such as potato chips, side dishes and salads if needed. The plates and plastic ware should also be planned will ahead of time to insure the supplier will have what is needed on the day it is to be picked up.

CLEAN A GREASY, GRIMY, NASTY CHARCOAL GRILL

I've yet to meet anyone who says, "Boy, I just love to clean my grill." In fact, that ranks right up there with toilet cleaning and washing the deep fryer. But, it's a necessary evil. No one wants food served from a filthy grill—not healthy and not appetizing. So, grill cleaning is one of those deeds that must be done.

CLEANING TIPS FOR CLEANING YOUR BACKYARD CHARCOAL GRILL

Using foil eases your Grill Cleaning Job

One clean up short cut that I would not recommend as far as preparation is to cover the grate with tin foil. Though it's easier to clean a grill that is covered with tin foil, the result is that food is basically fried and not grilled. The food does not taste as good, and it's not as healthy. You're better off cooking inside over the tin foil method. It really defeats the whole idea of grilling out.

Tonight or Tomorrow Morning?

One big problem with charcoal grill cleaning is that the grill stays hot for a good period of time after cooking. There are two theories as far as the best way to handle this hot situation.

One camp leaves the grill running wide open. The thought is that the fire bakes off a lot of the grease. This does greatly extend the time between cooking and cleaning, since the grill stays hot for a long time if left to burn off.

The other approach is to put the lid on the grill and close down all the vents. This caps the fire, and unless it's a late night party, the grill is often cool enough to clean before bedtime.

I generally let the fire burn out. This eliminates the need to dispose of the extra unburned coals. They simply burn up. And, a lot of the grime does cook off the grates and sides of the grill. This does mean, however, that I'm usually grill cleaning the day after. Or, I forget about cleaning the grill and then have a mess to deal with before the next cook out.

Down and Dirty

Once the grill is cool (or not hot enough to be painful), clean out all the old coals and dust. These need to go in a bag and in the garbage. Charcoal mulch is not good for the garden or the yard. The acid level is too high. Throw that in your vegetable bed, and you're not going to have a productive season.

Squirt a good Kitchen Grease Cleaner on the grill and grates. This will save you from the rigorous scrubbing. The basic cleaning gets some but not all the grime. A second cleaning with a scrub brush and/or a scratchy pad (those green 3M rectangles sold in the grocery) is necessary. Brushes are more appealing with the handle, but it's hard to find a good brush and one that will hold up. I find that brushes last only a few cleaning sessions (and I've tried a number of brands), so I often use the less expensive scratch pads. Squirt on Kitchen Grease Cleaning Liquid and rub away. Most of the mess comes off.

For those really stubborn remnants of food particles stuck to the grates, keep them soaked in a soap solution overnight. In the morning, it will be soft and can be easily scrubbed off.

Touch Up and Pack Away

A good cleaning usually takes care of grill grunge. Give the grill a quick look over and touch up any spots still needing attention. Then, cover the grill. There are covers made for various grills, and trash bags or homemade coverlets (old quilts or towels) can also be used. If using plastic, don't seal up tight. Sealing traps moisture and can cause the growth of things better not mentioned. If you do end up with a science project growing in the grill after cleaning, it does clean off pretty easily, but it is not a good pre-meal sight.

Fun? No! But, a Clean Grill is a Happy Grill

If you stay on top of your grill cleaning, it's much easier to take care of the messes and much more likely that your family will be "up" for a barbeque. Grills also last much longer if they are tended to. There are a variety of ways to approach this rather unpleasant task, and some products that make the clean up much easier. There's room for error too. We've really disrespected our grill a few times, but it's always cleaned up and continued to give good service with a little extra loving care.

Worth the Effort? You Bet!

Whether you're new to grilling or dealing with a nasty, messy grill, you can do this. It takes a little time and effort, but when you're eating a big juicy steak hot off the clean grill, you'll be glad you took the time buy and keep up a charcoal grill.

Please check out my tongue tickling Vegetarian BBQ recipes in the Vegetarian BBQ Recipes section of My Blog.

PICKLES – THE ADORNMENT OF A COMPLETE INDIAN MEAL

PICKLES – THE ADORNMENT OF A COMPLETE INDIAN MEAL

Pickles are the life of every Indian meal. Indians are a breed who can’t live without their pickles, so wherever in the world they are traveling to, the pickle jar is always part of their luggage. If the food is not palatable, a good pickle served as an accompaniment will save you from the pangs of hunger. Just plain rice and curd can be had with a good pickle to accompany it. Any dish whether it be a meal or a snack gets enhanced with a good pickle accompaniment.

HISTORY OF PICKLES

The history of pickles is believed to be over 4,000 years old. In 2030 B.C., cucumbers, native to India were brought to the Tigris Valley. There, they were first preserved and eaten as pickles. Pickles are mentioned in the Bible and history records their usage over 3,000 years ago in Western Asia, ancient Egypt and Greece. In 850 B.C., Aristotle praised the healing effects of cured cucumbers.

Cleopatra attributed her beauty to pickles. Pliny's writings mention spiced and preserved cucumbers; in other words, pickles. The enjoyment of pickles spread far and wide through Europe. In the 13th Century, pickles were served as a main dish at the famous feast of King John. In the 16th Century, Dutch fine food fanciers cultivated pickles as one of their prized delicacies. Napoleon valued pickles as a health asset for his army. A fondness for pickles has always been a national characteristic of the American people.

In India as early as the Vedic times, salt, vinegar, jaggery, honey, asafoetida and tamarind were used for preserving and lending taste to foods as the accent was always on the preservation of good health through a well adjusted diet. In the medical treatises of Susruta and Charaka the use of these spices and condiments are widely referred.

THE ART OF PICKLING

Pickles are those tasty morsels of vegetable/fruit drenched in oil and suffused with spices. Pickling to put it simply, is nothing more than preserving fruits, vegetables, meat or fish in salt alone with or without the addition of oil and spices. Spices are the aromatic leaves, buds, fruits, seeds or barks of plants. Pickles, contrary to what people imagine, are not either difficult to prepare or preserve. It is only that one has to observe certain canons regarding cleanliness as for example the use of clean, dry and quality fruits and vegetables, sterile jars and dry ladles, which if disregarded makes the pickle-venture a disaster, with the formation of mold and fungus. Also one has to liberally use salt, oil and chilly powder, if one is averse to the use of preservatives.

The Art of pickling has raised culinary art to such a high level of sophistication that it has acquired an exotic, almost legendary reputation. One aspect of pickling is the great variety and range it offers for all seasons and occasions. This is made possible because of the tremendous variety of fruits and vegetables to choose from, starting from the humble potato to the heavenly lemon, the mild pear to the strong smelling garlic, the bitter gourd to the sweet beet.

PICKLE MAKING IN INDIA

Pickle-making is thoroughly exciting and a continuous process of discovery. One is amazed at the astonishing range of pickles available in India. While there are as many varieties of pickles as there are dialects in this country, there is a certain uniformity in diversity. Most of all Indian pickles are spicy - the quantum and nature of spices varying from region to region.

The Indian subcontinent is a veritable spice shell. The available spices span a spell binding range from aniseeds, asafoetida, cumin seeds, cardamom, cinnamon, cloves to fenugreek seeds, flower essence, mace, mango powder and mustard seeds. No less impressive is her range of seasonal fruits and vegetables.

THE NORTH - SOUTH DIVIDE

The taste of pickles made in the South of India differ from the taste of the pickles made in the North of India. I think, Climatic conditions also change the usage of certain spices in the respective regions. Although the same or different vegetables may be pickled, the spices, oils, souring/sweetening agents and treatment may be dissimilar in different parts of the country.

The same mango pickle when prepared in the South tastes different from the one prepared in the North - the difference is the oil base - the south predominantly uses gingelly oil (sesame oil) whereas in the north the preferred oil is mustard oil. Strange as it may seem, spices like cardamom, cloves, cinnamon, nutmeg and pepper although grown in South India are more generously used in the northern parts of the country, attributed perhaps to the Moghul influence.

In the south, chilly powder, turmeric powder, mustard seeds, asafoetida, jaggery are the favoured spices. Although in the north, chilly powder is used, sweet spices like cardamom, cloves, aniseeds etc. are additionally used. Sugar takes the place of jaggery most of the time.

The souring agents used in the south, apart from the pickled vegetable itself, are tamarind or curd or lime juice or a combination of them, as opposed to vinegar in the north.

The real secret of spicing and seasoning pickles is not only which spices you use but also how you use them, whether raw or roasted, whole or ground etc. Remember however, that whole spices retain flavor longer than ground spices.

Although the weights of the ingredients are mentioned, in India most pickle-makers do not use any system of weighing or measuring pickling ingredients. They rely solely upon what they have learned by trial and error, by what they have been taught or by what is passed down from generation to generation. There are no hard and fast rules for the preparation of any particular recipe, because the ingredients remain the same, only the quantities vary. Common sense and your instincts are all you need. In time you will develop a better understanding of the relationship between aromas, flavors and textures. Practice makes the art of pickling perfect.

As interesting and tasty as pickles may be, one should be careful not to overdo or underplay any particular spice. Equally difficult is harmonizing the various flavors to compliment the basic ingredient without swamping it. Though spices enhance the taste, they will not disguise ingredients that taste bad and hence quality fruits and vegetables should be pickled and preserved. It would be better to have less of a fine ingredient than a large quantity of an inferior one.

Pickle making can get a little tricky. Much of the ingredients which go into the making of a pickle, as for instance the chillies that go into the chilly powder, cannot be accurately stated, as the pungency of the chilly powder depends on whether it is made from Andhra red chillies or ordinary red chillies or Kashmiri red chillies. The pickle in general turns out all right but to make a great pickle one requires dedication and commitment - it has to be a passion as with all art forms.

Pickles cover a broad range from fermented pickles, fresh pack pickles, fruit pickles and relishes, which are primarily vinegar based. The vinegar used should be atleast of five per cent acidity so that the vegetables/fruits are properly acidified. White vinegar is preferred where light coloured fruits or vegetables are used. The use of canning salt or pickling salt is advised as iodised salt darkens the pickle.

Pickles taste equally good when prepared in tamarind sauce, lime juice or curd. Use of mango powder or pomegranate seeds imparts an unforgettable flavour. It is the pickle that adds to the allure of tongue-tickling dishes, creating a complete, memorable meal. Most pickles keep for a few months, some like avakkai (Andhra mango pickle) keep for years.

Ginger, asafoetida, turmeric are all considered digestives. They are pickled with beans or split peas to fight off their hard-to-digest stubbornness. Mint does the same thing. It also kills germs. Asafoetida is considered a nerve tonic. Cumin and green cardamom are cooling, clove and cinnamon are warming, ginger is good for colds, while raw garlic is good for circulatory ailments and jangled nerves. Red chillies in small doses have an antiseptic effect. Black pepper livens the appetite and also acts as a tonic for new mothers. Aren't we lucky to have such an extraordinary range of spices and aromatic herbs?

It is evident therefore that no meal is complete without a pickle. There are numerous varieties to choose from -

· The Instant (quick-serve) pickles which are instant no-nonsense recipes turning out to be time-saving, tongue-tickling temptations in a jiffy - mango ginger slices pickled in lime juice, the instant maanga curry of the south etc.

· The Oil-free pickles which open up a staggering variety of fabulous low calorie but tasty delicacies for the health conscious - like pickled cucumbers, vegetable pieces pickled with green chillies

· The Diet pickles, full of the goodness of vitamin and mineral-rich fruits and vegetables, skillfully combined - bittergourd pickled with ginger in lime juice and last but not the least is

· The Anti-waste pickles - unforgettable, tasty, tangy, nutritious morsels combining skins, peels, rinds and seeds with aromatic spices - the orange peel pickle.

The preparation of Indian pickles remains a mystery to most. The purpose of this article is to demystify it. Before embarking upon pickling it will be useful to understand and learn to select vegetables and fruits of good quality, to clean, cut and cook them without much loss of nutrients. It is worth noting that vegetables are in their prime in the season. Buying them out of the season, is not only uneconomical but also less tasteful.

My Blog has a Pickles section which has some of the most tongue-tickling Pickle recipes from all over India.

Red Sorrel (Gongura Leaves)

Red Sorrel (Gongura Leaves)

Its commonly known as red sorrel leaves , but also known as Roselle

The botanical name is : Hibiscus Cannabinus

In Tamil it is known as Pulichya keerai

In Telegu it is known as Gongura

In Hindi it is known as Ambada and in some places as Ambadi

The Gongura leaves have a very sour taste. It is generally found in pastures where the soil contains iron. I think, we could easily say that it is most popular in Andhra Pradesh.They have been employed from the most distant time as a salad in the Western countries and also to make sauces and as a marinade for their meats.

How do we identify the Gongura (Sorrel) leaves -The leaves are oblong, the lower ones 3 to 6 inches in length, slightly arrow-shaped at the base, with very long petioles. The upper ones are sessile. They frequently become a beautiful crimson.

Constituents: The leaves contain a considerable quantity of binoxalate of potash, which gives them their acid flavour and medicinal and dietetic properties.

The sour taste of Sorrel is due to the acid oxalate of potash it contains; tartaric and tannic acids are also present.

Medicinal Properties :

Sorrel sharpens the appetite,

It assuages heat.

Red Sorrel has some health benefits too and is useful in relieving symptoms of fever. Sorrel is prevalent in all hot diseases, to cool any inflammation and heat of blood in agues pestilential or choleric, or sickness or fainting, arising from heat, and to refresh the overspent spirits with the violence of furious or fiery fits of agues: to quench thirst, and procure an appetite in fainting or decaying stomachs: For it resists the putrefaction of the blood, kills worms, and is a cordial to the heart, which the seed doth more effectually, being more drying and binding.

Fresh leaves of the plant are useful in stimulating the stomach and aiding its action.

The medicinal action of Sorrel is refrigerant and diuretic, and it is employed as a cooling drink in all febrile disorders.

It cools the liver. A decoction of the flowers, made with wine, was said to cure jaundice and ulcerated bowels, the root in decoction or powder being also employed for jaundice, and gravel and stone in the kidneys. In India, a tablespoon of fresh red sorrel juice mixed with butter-milk (made from cow's milk) is recommended once daily in the treatment of jaundice.

It Strengthens the heart

It is an antiscorbutic, resisting putrefaction and in the making of sallets imparts a grateful quickness to the rest as supplying the want of oranges and lemons. Together with salt, it gives both the name and the relish to sallets from the sapidity, which renders not plants and herbs only, but men themselves pleasant and agreeable.

The leaves, wrappped in a colewort leaf and roasted in the embers, and applied to a large imposthume, botch boil, or plague-sore, doth both ripen and break it.

A syrup made with the juice of Fumitory and Sorrel had the reputation of curing the itch, and the juice, with a little vinegar, was considered a cure for ringworm, and recommended as a gargle for sore throat.
It is corrective of scrofulous deposits: for cutaneous tumours, a preparation compounded of burnt alum, citric acid, and juice of Sorrel, applied as a paint, has been employed with success.

The leaves of this herb are useful in the prevention and treatment of scurvy which is a deficiency caused by lack of vitamin C.

Both the root and the seed were formerly esteemed for their astringent properties, and were employed to stem haemorrhage.

Both roots and seeds, as well as the herb, are held powerful to resist the poison of the scorpion.

Imagine, the benefits of this humble herb, so why not add it to our recipes in some form or the other.

PAPAYA CHUTNEY

PAPAYA CHUTNEY

This is a Gujarati delicacy, Being a South- Indian and staying in a predominantly Gujarati area introduced me to the finer side of the Gujarati cuisine. I still remember how I used to freak on the Papaya chutney available from the Kothari Nivas Farsan Mart at Mulund, Mumbai. Usually given with Fafda/Papdi, a Gujrati breakfast item. Iam sure if you try this chutney once you will be hooked onto it. The raw papaya can be either grated or sliced into paper thin slices (like the Kothari Nivas ones)

Ingredients

1 small raw papaya peeled and coarsely grated
4-5 green chillies slit
1/4 tsp. each cumin & mustard seeds
2 pinches asafoetida
1 tsp. sugar
1 tsp. lemon juice
1 tsp. coriander finely chopped
1 tsp. oil
salt to taste

Method

Heat oil, add the mustard seeds and cumin seeds, add asafoetida, allow the seeds to splutter.Add green chillies, stir till slightly fried or change colour, Add the grated/sliced papaya. Add salt and sugar and mix well. Remove from fire. In the end add lemon juice and finely chopped Coriander leaves. Cool, serve with papdi.

Tip : In case you make Khaman Dhokla u can add all the crumbs of the Khaman Dhokla or also the Khaman dhokla stuck to the plates of the dhokla maker or steamer to this chutney. It gives a great taste.

Shelflife: 1 day refrigerated

MAANGA CURRY (INSTANT MANGO PICKLES)

MAANGA CURRY (Instant Mango Pickles) This is an instant pickle. This is one instant pickle which is so tasty that too without waiting like we have to wait for other pickles to mature and get totally marinated and ready. It can be prepared only in the mango season. Especially when you start seeing fresh raw mangoes enter the markets. The young green mango will be tender, sour and will get seasoned very easily and make the best instant pickles.

Ingredients
Green mango - 1 medium
Red Chilly powder - 2 tablespoon
Mustard seeds - 1/2 teaspoon
Fenugreek seeds - 1/2 teaspoon
Asafoetida (Hing powder) - 1 teaspoon
Salt to taste
Oil – 2-3 tbsps
Method
Cut the mango into small pieces. In a Kadhai, roast the mustard and fenugreek seeds, the fenugreek seeds acts as a preservative. Powder this in a mixie, make a fine powder.

In the same kadhai, Take 2-3 tbsps of any cooking oil. Add the mustad seeds and wait till it pops. Keep the gas on a very low flame or better still put off the flame else the masala will turn black. Now add the red chilly powder and the ground mustard and fenugreek powders and Asafoetida, let it fry. Now add the mangoes and mix well with the masala. Add salt to taste and sauté for a few minutes.

Your Maanga Curry is ready to be savoured with your lunch or dinner or snacks as you may please.

Tip : More oil is required to preserve this pickle. This pickle does'nt have a very long shelf life. Can stay for 3-4 days outside and later for another week in the refrigerator.

VATTA KUZHAMBHU/ VETTRAL KUZHAMBU / STORY OF VATTHA KUZHAMBU

VATTA KUZHAMBU / VETTRAL KUZHAMBU / STORY OF VATTHA KUZHAMBU

Vatta Kozhambu is a spicy tamarind based curry which goes well with steamed rice & pappads.

The Vatta Kozhambu also known as Vatthal or Vettral(Vettal) Kozhambu ( Because of the use of Vattals also known as Vettral/Vettal(dried vegetables)).

It may be also known as Vatha kuzhambu because of the process. As a joke, you can say, “Vatti vatti pohara kuzhambu (means you add the water and let it reduce and keep repeating it till the raw smell of the tamarind goes).

Vatti vatti pohardu (in Tamil means as the water starts to reduce).

No cooked lentils are added to this kuzhambu, so this kuzhambu can be prepared immediately with no much preparation with the ingredients available in your kitchen.

The Vatta Kozhambu is a famous Tanjorian preparation.

The divide between the Tanjorians and the Pattars of Kerala was not more sharply delienated than in the making of the staple sambhar. The tanjorians were fearfully called easterners by the Kerala Iyers - they would not give their daughters in marriage to a Tanjore family for fear of ill treatment of their daughters but welcomed the Tanjore daughter-in-law as she could be depended upon to run the family with smartness and acumen - make the vettal kuzhambu(sambhar without paruppu (dal)) more frequently. The price of dal was prohibitive for an ordinary family making its living by rituals and temple largesse. So a spoonful of dal, the paruppu at the corner of your banana leaf was served, labelled auspicious, and the rice was eaten mixed with the tamarind pulp, spices and rice-powder-thickened kuzhambu.

(Excerpts from my Article : Sambhar- Story of the South Indian Curry. Refer to the Culinary stories section of my blog for the entire article.)

In the olden days Vatta Kozhambu used to be packed and taken while traveling from village to village for trade or business purposes, as this dish doesn’t tend to get spoilt.

I still remember the aroma and taste of the Vatta Kozhambu prepared by my mom, when we used to be travelling to Madras (now Chennai) by the Madras Mail from Mumbai, a journey of 2 days. Amma would carry the Vatta Kozhambu in a bottle and the taste when mixed with rice would be heavenly.

Incase you are putting onions or any other vegetables, you must remember that it wont last as long as the plain vatta kozhambu but still lasts longer than any other curry.

The Vengaya Vatta Kozhambu tastes better when older as the essence of the onions enter the curry completely and enhance the taste. I am sure once you have tried this recipe, your family will be begging for more.

It remains for 2-3 days in the refrigerator if vegetables are added and lasts upto a week if vegetables are not added even without refrigeration.

VATTA KOZHAMBU.

Ingredients

Vattals used:

Sundakkai / Manathakkali or any vegetable Vattal - 1 tbsp of the vattal

Papadams – 2

Vegetables used:

Fresh Brinjals / Lady's fingers / Tomatoes / Small onions (Chinna vengayam) / Onions. -1 cup of chopped vegetables.

Tamarind - a golf size ball soaked in water

Sambhar Powder / Vattha Kuzhambu powder – 1 ½ - 2 tbspn.

Mustard seeds – 1 tspn

Udad Dal - 1 tspn.

Fenugreek seeds – ½ tspn

Dry Red Chillies - 4 de-seeded (if you are adding with the seed just add 1-2)

Asafoetida Powder – 1 tspn

Curry Leaves - One Sprig

Oil - 4-6 tbsps.

Sugar – 1-2 tspns

Salt to taste

Rice flour – 1 tablespoon (for thickness)

Method

Soak the tamarind in water & extract the pulp (juice). Keep this aside.

Heat 4-6 tablespoons of oil in a kadhai. Break the papadams into small quarters and fry them. Keep aside on a plate.

Now Fry the Vattals, You can use one or all of the vattals mentioned above. I have used Sundakkai and Tamara Kazhangu (lotus roots) vattal.

Sundakkai and Manathakkali vattals are very good for health.

You can use any vattal like Pavakkai(Bitter gourd), Vendakkai (Ladies Fingers) vattal, Maa (Salted dried Mango) Vattal  etc.

Keep aside the fried vattals on a plate.

Now in the same oil, Add mustard seeds, udad dal, fenugreek seeds and the dry red chillies. When the mustard seeds start to crackle, Add the curry leaves.

Now add the vegetables you are using and stir fry in the oil.

If you are using only Chinna Vengayam (Small Onions) – Peel and use as whole

Incase of big Onions, peel and chop into small pieces. Incase of onions stir fry until transparent before adding the next ingredient.

When you add onions, it is called "Vengaya Vatta Kozhambu".

Incase, you are using other vegetables, for example Brinjals have to be cut into long thick slits. If you make the Vattha kuzhambu using Brinjal, it is known as Katrikkai Vattha kuzhambu

Ladies fingers are cut into lengthwise finger length strips. If using only ladies finger, it is known as Vendakkai Vathha kuzhambu

If fresh Lotus roots are used cut them into roundels.

If tomatoes are used, you can cut the tomatoes into small cubes.

Once the seasoning is ready, add the vegetables you are using and stir fry for 1-2 minutes.

Now add the sambhar powder and salt and mix well. The sambhar powder should get fried in the oil (not only will this remove the raw powder smell but give a good color and aroma to your vatta kozhambu).

At this stage add your fried papadams and fried vattals that you have kept aside and stir fry with the masala and vegetables.

You can use freshly prepared Vatta Kozhambu masala (as shown below) and add to the vegetables instead of using the Sambhar powder.

Add the Tamarind water (pulp) and mix well.

Add 4-5 glasses of water & allow to simmer nicely.

The longer it is cooked the better it tastes. After 15-20 minutes of boiling. If you see there isn’t much water left, add some more water as much as the quantity required by you. You keep adding water, till the raw smell (pacchai vaadai) of the tamarind disappears.

Once you feel the raw tamarind smell disappears. Add water according to the quantity of kozhambu required by you. Allow it to come to the boiling point.

Now take the Rice flour in a small bowl and mix with water, ensure there are no lumps. Add this solution to the boiling vatta kozhambu and boil for another 5 minutes. This thickens the kozhambu.

Switch off the gas.

Serve the Vatta Kozhambu with Hot Steamed Rice, A teaspoon of melted ghee and roasted or fried pappadams.

Note:

• Vatta Kozhambu will last longer when more oil is added, hence 4-6 tbsps of oil are added.
• Can add Fresh Brinjals / Lady's fingers / Tomatoes/ Lotus roots
• You can avoid Onions completely.
• If you are using only Chinna Vengayam (Small Onions) - Peel and use as whole

            You can use any vattal like Sundakkai and Manathakkali vattals, Tamara

Kazhangu (lotus roots),  Pavakkai(Bitter gourd), Vendakkai (Ladies Fingers), Vattal Maa (Salted dried Mango) Vattal  etc.

• You can add Pappadams - cut them in small quarters & fry them. Keep aside on a plate.

Fresh Vatta Kozhambu Masala

Ingredients

Udad Dal - 2 tspns

Pepper corns - 1 tspn

Fenugreek – ¼ tsp

Coriander – 1 tbsp

Red Chillies - 3- 4

Asafoetida a bit

Oil – A tsp

Method

Fry all the above ingredients in a little oil until golden brown & grind to a smooth paste. Add this paste, After you add the tamarind juice to the vegetables and follow the above method to prepare delicious Vattha Kozhambu.

SABUDANA KHICHDI / JAVIRSHI UPPUMA / SAGO KHICHDI/UPPUMA

SABUDANA KHICHDI / JAVIRSHI UPPUMA / SAGO KHICHDI/UPPUMA
SABUDANA KHICHDI as the name suggests is a khichdi made from sago. In the south we call this Javirshi Uppuma.

In Maharashtra, this dish is made for fasting. But I can say that we used to feast on this fasting dish. The texture of the sago pearls should be slightly moist and transparent. It shouldn’t be too dry and rubbery and although many people recommend cooking it in the microwave I still prefer cooking this on a slow gas for it gets cooked on steam and hence becomes light and fluffy. Traditionally in Maharashtra it is cooked using ghee, this is what my Mother-in-law says and they also use a teaspoon of sugar in their recipe. But I use oil in my recipe and only a pinch of sugar. The reason this dish is made for fasting is because it is extremely filling and doesn’t make you feel hungry fast.

We usually use the medium size sago pearls for this recipe. But recently I heard from one of my friends that she did try making the same with the small sago pearl. Please don’t try with the small pearls if you are not well versed with making this recipe.

This recipe is easy but many find it challenging. I have to thank my mother who taught me some techniques to get it perfect. I also learnt to perfect it over the years for my husband (Yo) who absolutely loves this dish. The reason many people don’t get this dish right is because they don’t soak the sago properly. Either they put too little water or too much water so either the khichdi gets too dry and chewy or mashes up into a glue like mix.

The most important thing in this dish is the soaking of the sago.

Soaking the sago overnight

I soak the sago overnight as I feel this gives full justice to the sago getting soaked and also increases the volume of the sago and hence the quantity of the final dish.  I rinse out the sago (just like we rinse out rice) and when the water is clean, I add water till it forms a thin layer above the sago. Then I cover and keep it overnight. In the morning the sago pearls have soaked and doubled up and completely soaked in the water. This sago is now ready to cook. This method does not work when we want to make sago uppuma on the same day that we soak. This only works if we have planned to make the dish for the next day. Below is the recipe with 2 -3 hours of soaking for people who want to relish it when they feel like it.

Here is the recipe of Sabudana khichdi. Enjoy it for breakfast or evening tiffin with tea or on a day when you are fasting.

Ingredients

Sago (Sabudana) – 2 cups
Potatoes – 2
Green chilies – 2-3
Ginger - 1 small piece
Peanuts roasted and powdered – ½ cup
Salt to taste
Asafetida – a pinch
Oil or Ghee – 1 tbsp
Cumin seeds – 2 tsps
Freshly chopped coriander leaves for garnishing.
Freshly grated coconut for garnishing
Lemon juice -1 teaspoon (optional)
Method
Wash the sago nicely and soak it in water for 2-3 hours. The water should be enough for the sago to immerse and a little more. (Depending on the quality, sometimes the sago needs to be soaked overnight in a little bit of water. Its best to soak the sago overnight for best results).
Add some salt to the sago and mix well and keep.
Boil the potatoes, peel and chop them into cubes.
Roast the peanuts, de-skin them and powder in a mixie. (It’s best to use freshly roasted and ground peanuts for the fresh taste). If you are allergic to peanuts or don’t like peanuts you can avoid this in the recipe. The peanuts powder is used to separate the sago.
Make a paste of the green chillies and ginger in the mixer/ blender.
In a pan, Heat oil or ghee, Add cumin seeds and asafetida, once the cumin starts to fry, add the green chillies and ginger paste and allow it to fry for a minute or two. Then add the boiled and chopped potatoes and let it mix well with the masala. Add some salt so that the potatoes also catch some salt, mix well and allow it to fry for 2-3 minutes. Incase you are avoiding peanuts, then allow the potatoes to get cooked for a while longer (about 4-5 minutes). Keep the gas on a low flame. Now add sago and stir. Cook uncovered for some time and keep mixing so that sago will not stick to the bottom. Cover with a lid and let it rest for 2-3 minutes. Now uncover and add the peanuts powder and mix well.
Cover the pan and keep for 1-2 minutes. The gas should be on a low flame. When you open the lid you will see that the sago is nice and transparent, that means it’s done. Remove from flame. Keep covered for 5-7 minutes before you serve, so that everything gets cooked in steam.
Serve hot garnished with coconut and coriander leaves and lemon juice.

Note: The Peanuts powder and potato help in separating the sago.

Variation:

-You can add finely chopped green chillies and grated ginger instead of making a paste.
-You can add grated boiled potato instead of the chopped one.

Tip:
-You can add the peanut powder and salt to the soaked Sago before putting it in the pan for cooking.
-While making the khichdi, do not keep the pan covered for more than 1-2 minutes, else the sago will mesh together to form small elastic balls. Sago cooks very fast especially if we have soaked it overnight. You can’t leave this dish unattended.
-Khichdi tastes excellent if tossed continuously while cooking.

 

10 Naturally Sweet Cures of Honey

10 Naturally Sweet Cures of Honey
Honey, especially mixed with cinnamon, can cure a multitude of ailments. Honey is produced in all parts of the world. Scientists of today believe honey can be used without any side affects for a number of diseases. Honey is sweet but if taken in the right dosage as a medicine it won't harm diabetic patients. It's important to remember that these ten natural sweet cures haven't been independently verified. These are homeopathic cures, many passed down from generation to generation. Many uses of honey mixed with cinnamon to cure ailments from heart disease, acne, hair loss, and gas. Focus on the top ten cures to try.

1. Arthritis is one disease that can be cured with honey. One part honey to two parts of lukewarm water and a teaspoon of cinnamon will make a paste that will noticeably reduce pain in a matter of a couple of minutes. Patients suffering from arthritis can take one cup of hot water with two spoons of honey and a teaspoon of cinnamon once in the morning and again in the evening. It's been said that taken regularly even chronic arthritis can be cured. Copenhagen University tested their theory by giving patients a mixture of one tablespoon of hone and one half teaspoon of cinnamon before breakfast. The results were that within a week, 73 patients out of 200 were relieved of pain and within a month, arthritis patients could again walk without pain.

2. Cholesterol is said to be treatable with honey. Mix two tablespoons of honey and three tablespoons of cinnamon in 16 ounces of tea. This mixture is said to reduce the level of cholesterol by ten percent within a short amount of time. As with arthritis, it is said that pure honey taken with food daily will reduce cholesterol levels. Along the same lines, using cinnamon and honey on bread and eaten at breakfast revitalized the arteries and veins leading to the heart and helpful towards preventing heart attacks.

3. Men, pay attention! A mixture of hot olive oil, one tablespoon of honey and one teaspoon of cinnamon made into a paste can help baldness and hair loss. Apply the paste before your shower and leave it on for approximately five to fifteen minutes then wash the hair.

4. In India and Japan honey and cinnamon is said to help relieve gas, stomachaches and clears stomach ulcers at the root. If honey and cinnamon are taken before eating it helps digest even the heaviest of meals.

5. Colds can be treated with honey. One tablespoon honey with ¼ teaspoon of cinnamon taken daily is said to cure most chronic coughs and clear the sinuses. You can also make up a mixture of honey, whiskey and lemon juice. If it doesn't clear your cough, at least maybe you'll sleep.

6. Pimples, the curse for both young and old can be removed within two weeks if this remedy is applied. Make a paste of three tablespoons of honey and one teaspoon of cinnamon. Put the pimples on before going to bed and wash it off the next morning.

7. Now here's a big one Weight loss. Twice daily, once at night, and one in the morning ½ hour before breakfast drink a cup of boiled hot water with honey and cinnamon. It's been said that even the most obese patient can lose weight and drinking this mixture doesn't allow the fat to accumulate in the body.

8. Studies have shown that chronic fatigue can be helped by honey. One half tablespoon of honey in a glass of water and sprinkled with cinnamon in the morning and in the afternoon will increase your vitality within a week.

9. Infertility is a problem that ancient people in the Far East treated with honey. It was said to strengthen the semen of men. Two tablespoons of honey taken before bed is said to also correct impotency. A touch of cinnamon in one half teaspoon of honey and applied to the gums throughout the day will help a woman conceive. Mixing it with the saliva lets it slowly enter the body.

10. Finally, bad breath is said to be helpful if gargled in the morning. One teaspoon of honey and cinnamon mixed in hot water is supposed to keep breath fresh all day.

Having a Bowl of Tomato Soup a Day Boosts Male Fertility

Nowadays for many reasons sperm count is going low -- environmental, diet and lifestyle and as a result couples encounter difficulty in having children.

http://www.medindia .net/news/ Having-a- Bowl-of-Tomato- Soup-a-Day- Boosts-Male- Fertility- 24209-1.htm

Posted online: Saturday, July 28, 2007 at 2:48:27 PM Font Size

Having a Bowl of Tomato Soup a Day Boosts Male Fertility

A bowl of tomato soup every day can help boost fertility among men, scientists have claimed.

Researchers at the University of Portsmouth have revealed that lycopene, which gives tomatoes their bright red colouring, can improve male fertility and turn sperm into super-sperm.

The researchers made six healthy male volunteers consume a can of Heinz Cream of Tomato Soup every day for two weeks.

Results showed that a fortnight of soup-slurping had some effect on semen.

Seminal levels of lycopene, the component of tomatoes which makes them red, increased by between seven and 12 per cent.

Lycopene has antioxidant properties which can help protect DNA, mopping up harmful chemicals in the body called free radicals which can play a part in infertility.

The result, the company suggested, was the creation of "super sperm" with the potential to boost fertility.

"It's good to know that Heinz Cream of Tomato Soup could boost your mojo and give guys extra oomph. And for Heinz Ketchup lovers, the tomatoey goodness will put more ketchup in your bottle," the Daily Mail quoted, Nigel Dickie, a spokesman for Heinz, as saying.

Although the Portsmouth study found that while lycopene levels rose in semen after a period of soup consumption, there was "no measurable increase" in the sperm's ability to combat damaging free radicals.

The scientists said more research was needed to see if higher lycopene levels really would help boost fertility.

Source-ANI
SRM/B

RASAM (The South Indian Soup)

RASAM (The South Indian Soup)History and originsRasam is known as Chaaru, in Telugu or Saaru in Kannada, means "essence," and on improvisation it means, "juice" or "soup."
Tamil Iyengars, called it 'Chaathamudhu' (Chaaru + Amudhu, the Tamil form of Amrit (ambrosia)). One must understand the benefits of a dish that is equated with Amrit or Ambrosia (elixir of life)
Sourashtras, an immigrant community living in Madurai from the 16th century, still call it Pulichaar (Puli = Tamarind + Chaar).... (Puli or Pulipu means tart (tamarind)).With hoteliers and restaurateurs expanding their joints in South India in the mid-twentieth century, it was popularised and came to be known by its Tamil name as Rasam. World over it is most popularly known as Rasam.
Interestingly, rasam is the basis of mulligatawny soup, which is an Anglo-Indian version of the same.In the olden days it was prepared mainly with black pepper and tamarind, the ingredients native to and abundant in Tamil Nadu, Andhra Pradesh and South India in general.In a formal meal, the rasam course is served after the sambhar course and followed by curd rice.
It is eaten mixed with rice, or drunk by itself. but it can also be had as an appetizer before the beginning of a meal.

Traditional Method of making Rasam
A Brahmin household will always have rasam as part of their daily meal.
Rasam is traditionally cooked in an alloy vessel (Eeya pathram). Eeyam means lead in Tamil, since lead is poisonous, people stopped using the eeya pathrams(vessels) or eeya chombu(pot), but there is no lead involved in the making of this vessel. It is primarily an alloy of tin and other metals.
The Eeya Pathram is said to add taste to the rasam, though modern science doesn’t really advise us to do so.
Nowadays there is a craze of reverting back to the things that were traditionally done and Eeya patrams are becoming popular again and have re-entered the stores.
One should be careful while using this vessel, for, it melts when on fire. You could call it a melting pot!
Rasam is prepared mainly with the juices of tamarind or tomato with pepper and other spices. Lentils are added frequently and other vegetables optionally. It differs from sambhar in that it usually relies on tomatoes for its sourness rather than tamarind, and it is usually much thinner. The sambhar has more lentils than Rasam. Ideally the water of the cooked lentils are added to the Rasam, thus giving the benefits of the lentils but at the same time keeping its consistency drinkable. Every rasam in every household is unique (even when the same ingredients are used), holding the distinct character and imprint of its cook.

Health Benefits of having Rasam
This light broth is not only a treat to the mouth but also has medicinal values.
Soups are usually known to act as an appetizer, similarly the rasam when had at the beginning of the meal is said to increases the appetite.
Rasam contains many spices which are considered beneficial to health.
Steaming hot rasam is supposed to be very soothing when you are suffering from a cold, cough or sore throat.
Rasam is usually served to the person who is sick with fever and has no appetite and feels tastelessness in the mouth, it not only increases the appetite but also the spices in the rasam hit the mouth and throat increasing the taste in the mouth.
Rasam is also had when someone suffers from a headache.
No wonder it was consumed everyday. Nowadays people are so busy they don’t get the time to cook, so people make do with either sambhar or rasam. There are hardly a few households left which prepare both like the olden times.

Saaru in Karnataka
A special reference to the Rasam or Saaru as it is known as in Karnataka. Karnataka is very famous for it distinctive taste of the Rasam. They prepare many varieties of the rasam. Rasam is so popular in their households that it is enjoyed as a main dish in many regions of Karnataka. The saaru of Karnataka is different from the rasam of Tamil Nadu, and the chaaru of Andhra Pradesh. It has more protein, thicker consistency, and more varied ingredients. Typically lentils are set to boil along with a teaspoon of oil. Lentils are cooked with a curry powder known in Karnataka as Saarina Pudi (saaru powder), along with salt, sugar, lemon juice, curry leaves, fried mustard seeds and a pinch of asafoetida powder. The curry leaves are added towards the end. Optionally, chopped coriander leaves and grated coconut are also added.
You will be amazed at the variety of Saaru prepared
Milagu Saaru - Known in the West the Mulligatawny soup (milagu = pepper, tanneer = water).
Tomato Saaru - With tomato puree as main ingredient.
Tamarind Saaru - With tamarind extract as main ingredient and without lentils.
Hesaru Kaalu Saaru - Green gram soup.
Pappu Saaru - Common variant made with pulses and tomato stock.
Baellae Saaru - Most common variety with toor dal, coconut & tamarind juice.
Vankaaya Saaru - Eggplant & tamarind juice.
Majjiga Saaru - Soup made with seasoned buttermilk.
Ulava Saaru - Horse gram soup.
Kattu saaru - Kattu refers to the water drained from the cooked dal.
Kattina saaru - a semi-sweet rasam using jaggery.
Jeerige saaru - made with jeera, cumin.
Lemon rasam - a sour soup made with lemon juice.
Hurali saaru - another healthy rasam made with horse-gram.
Mysore Rasam - A fragrant soup made with fried grams/dals.
Bassaaru - Deriving its name from "busodu" (Kannada), which is the act of draining water from boiled vegetables/greens/lentils.
Kottambari jeerige Saaru - made with coriander and cumin seeds.
Kadale Saaru - Soaked black chickpeas, coconut and ginger.
Alasundae Saaru - Black eyed peas and potato, coconut and ginger.

Rasam in Tamilnadu
There are different kinds of rasam depending on the ingredients:
Tomato rasam – Made with tomatoes and spices
Pineapple rasam – Made with Pineapple and spices
Meriyala/Milagu (Pepper) rasam – Pepper being the main ingredient here
Jeera rasam – Cumin being the main ingredient here
Kandathippili rasam – A herb used for illness
Neem leaf rasam – Neem Leaves are used to make this rasam which has immense health benefits
Lime rasam – Lime being the main ingredient here
Ginger rasam – Ginger being the main ingredient here
Garlic Rasam - Garlic being the main ingredient here

Chaaru in Andhra Pradesh
The Andhra Chaaru is similar to the saaru and rasam but more spicy than its counterparts as Andhra cuisine usually is.

There are vegetable rasams, fruit rasams and herbal rasams. You will be seeing a lot of Rasam recipes in my blog.