Home Made Rasam Powder

Its time for Blog hop Wednesdays , a monthly event hosted by Radhika of Tickling palates. This month I am paired with Neha of Much more than a homemaker, I was inspired by Neha to try one of her baking recipes, but I am not a expert did not want to venture into it. I have bookmarked many recipes from her blog which I will try as I get the confidence. 

I chose my favorite Rasam from her blog. I made the powder for one use , so that I get a taste of it. I should definitely say, It was wonderful. The aroma of rasam is so nice, its definitely a comfort food for me. I can have it any day.

You can find the recipe for rasam powder here

You can have it with plain hot rice along with potato curry or as soup

Vegetable Semiya for Blog Hop Wednesdays

This is the second month of Blog Hop Wednesdays and I am paired with Prabha . She has a lovely blog with very creative and simple dishes. I have bookmarked a few of them, will be trying them out very soon. Simple yet easy , breezy dish is what I have chosen to make from her blog.I decide to try  her Vegetable Semiya 

This is a very simple yet hearty breakfast, in which you can include lot of veggies. If you read my blog you can see, that I love to add lot of veggies to my dishes. This is one satisfying dish with lot of veggies. It can add a variation to 

Ingredients:
Semiya / Vermicelli - 2 cups
Veggies - 11/2 cups ( carrot, beans, green peas, capsicum)
Onion - 1 sliced
Green Chili - 2 slit lengthwise
Curry leaves - 4 - 5 leaves
Salt to taste
Mustard seeds for tempering

Method:
Boil the veggies separately and drain the water
Boil only carrots, beans and green peas
In a big pot boil water and then add the semiya to it.
Cook the semiya till its just done and not mushy . Drain it.
In a heavy bottomed wok, heat some oil
When the oil is hot , add mustard seeds followed by curry leaves
Add the sliced onions, slit green chillies and saute for 2 mins
Now add the boiled veggies followed by capsicum.
When all these veggies blend together , add salt followed by the boiled semiya
Serve hot with coconut chutney.

MysorePak with Blog Hop Wednesdays

This is my first post with regards to Blog Hop Wednesdays. I have often seen posts from members of this group and had always wanted to be a part of it. So this time when Radhika gave the announcement I did not think twice before I filled in the form and send it to her. 

For those who do not know what this is all about. Its simple, you will be paired with another blogger. You have to cook something from the other blog and post it on the said date. For this month I am paired with Pinky of Pinky's Recipe Diary

The moment I got the mail from Radhika, I opened Pinky's blog and the first post I saw was, Mysore Pak. I decided to make it. I made the Mysore pak for two reasons, one I saw it first and two wanted to have a sweet beginning to this Blog hop Wednesdays.

You can find Pinky's recipe for Mysore Pak here. I have adopted mine from hers. Actually doubled her recipe

Ingredients:

• Besan Flour - 2 cups
• Ghee - 2 cups
• Sugar - 2 cups
• Water - 1/2 cup

Method:

• Heat 2tsps of ghee in a heavy bottom wok and roast the besan flour in it, till you get a nice aroma of besan
• Add the 3/4th of the ghee to the roasted besan flour and make a thick paste of it
• Keep aside in a different vessel
• Take the sugar and water in the same wok and heat it till one string consistency
• Now add the besan mix to the sugar and keep stirring
• Add the rest of the ghee and keep stirring without forming lumps
• Look out till the mixture leaves the sides of the wok
• Pour it to a greased plate and allow it to cool a little
• Using a knife cut into pieces and serve.