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Indian Rasam – The Tomato Pepper Soup - Forno Bravo Forum: The Wood-Fired Oven Community

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Photo Galleries are back! Instructions below.

Dear forum users,
Thank you for your patience with the Photo galleries. We've got your galleries online!
We have finished writing a custom script to migrate the PhotoPlog to vBulletin5’s albums.

Unfortunately V-Bulletin killed the "Photoplogs" in their software upgrade which was unforeseen and we're the first development group to have written a script for getting the galleries back... that said, it took some time to reverse engineer the code and get the albums to move over seamlessly!

Forum users will be able to access their “PhotoPlog” images through their user profile page by clicking on the “Media” tab.
They will also be able to browse other albums by going to the albums page. (On the forum site, there is a link in the black bar beside “Forums” to the albums.)

In order for users to create an album please follow the steps below.
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6) Once posted, the album will be created as a “Topic” on the albums page for the public to see. The topic title will be the “Photo Gallery Title” they created before uploading their photos.


To create this migration path we used vBulletin5’s default album structure. Unfortunately, it won’t work like the “PhotoPlog” but is an album/gallery component on the forum now.
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Indian Rasam – The Tomato Pepper Soup

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  • Indian Rasam – The Tomato Pepper Soup

    Mulaguthani soup as it is sometimes called, Rasam , is either had with rice as a curry or consumed like a soup. It is great for a fever or a cold. Most Indian houses has this on the menu often. It is easy to make and very tasty. There are many recipes for rasam. One of the south Indian Food Recipes are as follows:

    Ingredients:

    Tomato 6
    Grated coconut 1/2 cup
    Red chilly 2
    Mustard seeds 1/4tsp
    Cumin seeds 1/4tsp
    Coriander seeds 1/2 tsp
    Methi seeds 1/4 tsp
    Turmeric powder 1/2 tsp
    Hing 1/4 tsp
    Garlic pods 6-8
    Coriander leaves 1 tbsp
    Sugar 1 tsp
    Oil 2 tbsp

    Salt

    Method :

    Boil 2 cups of water and add tomatoes and garlic for a minute. Remove tomato skin and keep aside. Remove the garlic since the essence has already been retained in the water. In a heavy bottomed vessel take 1 tsp of oil and roast the red chilly, mustard seeds, cumin seeds, coriander seeds, methi seeds, turmeric powder, and hing. In a mixer grind above roasted masala with coconut. Now add tomatoes and grind again. In a kadai heat oil and temper with mustard seeds. Add all ground ingredients. Boil for 8-10 min and serve hot. Those who do not like sugar in their soup may make it without the sugar. If curry leaves are available they can be added for tempering. Sometimes the rasam is passed through a sieve and the rasam water is only served.
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