Now that winter is around the corner, I experimented with some leftover green grapes to make this amazing fruit based rasam / soup. It turned out real lip smacking with a slight hint of sweetness and tanginess mixed together.
You can go easy in the use of pepper to make it equally spicy too. It can be relished with steamed rice for a great comfort meal or you can enjoy as a piping hot soup, especially during a cold winter night.
- 200 gms. green grapes, pitted and pureed
- 1 tbsp. ghee / oil
- 1/2 tsp. mustard seeds
- 1 sprig curry leaves
- 1/4 tsp. asafoetida
- salt to taste
- 1 tsp. cumin seeds
- 1/2 tsp. whole peppercorns
- 2-3 garlic cloves
- 2 & 1/2 cups water
- lime juice to taste
- 1 tsp. coriander leaves, chopped
Grind the cumin seeds, peppercorns, garlic and some water into a smooth paste. Keep aside.
Heat ghee / oil in a pan and temper with mustard seeds. After it stops spluttering, add the curry leaves and asafoetida. Sauté for a few seconds.
Add the ground paste and sauté till the oil separates. Add water, pureed grapes, lime juice and salt. Bring it to a boil and then simmer for 2-3 minutes.
Switch off the flame and garnish with coriander leaves. Enjoy with plain steamed rice or as a soup for a great comfort meal.
Raita is an amazingly and a yummy side dish made of yoghurt to which chopped veggies / fruits / herbs are added. It is an essential accompaniment to pulao, biryani, khichdi, jeera rice, etc. Hence, it is an integral part of an Indian menu. There are various types of raita that can be dished out in a jiffy.
So let me share my version of a very easy and a simple raita made of two main ingredients - pomegranate and cucumber. I have combined both fruit and veggie to make this delectable and healthy raita. Do give it a try by following the step by step pictorial recipe to prepare it.
- 1 cup thick yoghurt, whisked
- 1/4 cup water
- 2 tbsp. pomegranate pearls
- 3 tbsp. cucumber, chopped
- 1-2 green chilies, chopped
- 1 tbsp. coriander leaves, chopped
- 1 tbsp. mint leaves, chopped
- 1/4 tsp. roasted cumin powder
- 1/4 tsp. pepper powder
- 1/4 tsp. red chili flakes
- salt to taste
In a serving bowl, mix together all the above mentioned ingredients.
Garnish as desired and serve as a side dish with pulao, biryani, khichdi, jeera rice, etc.
To the blended yoghurt + water, add pomegranate pearls, cucumber,
green chilies, coriander & mint leaves,
roasted cumin powder, red chili flakes, pepper powder & salt.
Garnish as desired & serve with pulao, biryani, khichdi, jeera rice, etc.
