Jain clear Rasam soup.

Jain clear Rasam soup.

5-6 cups water

3 chopped tomatoes

3 cube tamarind soaked for half hour in half cup water.

1/2 lemon.

Salt 

6-7 curry leaves

1 tsp mustard seeds

1/4 tsp Hing and red chili powder.

3-4 tsp ghee( clarified butter)

2-3 whole red chili.

Mush tamarind and pour the strained tamarind water into 5-6 cups of water. Add salt, red chili powder, lemon and bring to boil. Add all tomatoes. Heat ghee add mustard seeds, Hing, curry leaves and whole chilies. Add this seasoning to boiled water. Heat for couple minutes. Add cilantro turn gas off and cover pot with Lid for 8- 10 minutes. Serve with rice or drink as a soup.

Rasam soup

Hearty Rasam soup for Rainy days!

4 cup water

2 tomato 

4 mint leaves

1tsp Tamarind paste or (5 tsp tamarind juice)

2 tsp Lemon

11/2 tsp Jaljira  or chat masala.

1 1/2tsp Black/ Red/ rock salt

Salt

1/2 tsp Sugar

1/2 tsp turmeric powder.

For seasoning

Ground Rasam Spice paste: 2 tsp while black pepper, 3 whole red chili, 2 tsp Zeera, 1/4 tsp whole coriander seeds, 10-12 Methi seeds, 1/4 tsp Hing and 5-6 cloves garlic.

3 tsp Ghee and 3 tsp oil.

Boil water, Tomato and all ingredients except the ground spice paste for 20-25 minutes. Run it through blender and pour it back into pot. Heat 3 tsp ghee and 3 tsp oil on high flame. Add mustard seeds and the ground paste to it and brown it for couple minutes. Add this seasoning to the soup and heat for 3 to 4 minutes. Garnish with Cilantro. 

It can be served with rice or can be consumed as a soup. 

Tom yum soup

Tom Yum Thai vegetarian Soup!

shallots sliced. 

6-8 Broccoli florets

1 carrot chopped

10 Mushroom ( optional)

1/2 capsicum chopped

I clove garlic sliced

1 cube ginger sliced

Lemon grass or 3tsp lemon juice.

I tsp hot chili paste

I tsp soya sauce

I whole dry Red chili

Salt

2 tomatoes chopped

Cilantro and spring onion to garnish.

In a pot of boiling water add all vegetables ingredients except tomato, cilantro and spring onion. Heat for 5 minutes. Add tomatoes and cover with lid for 1-2 min. Serve with cilantro and Spring Onion.

I usually also add baby corn and water chestnut.