vasukicookerytips-rasam.blogspot.com

Rasam Varieties

Thursday, November 17, 2011. Pineapple - 5 - 7 slices. Tamarind - 1 small berry size. Thoor dal - 2 table spoons. Rasam powder - 1 table spoon. Jeera - 2 tea spoon. Pepper - 1 tea spoon. Green chilies - 2 nos. Ghee - 1 table spoon. Turmeric powder - 1/2 tea spoon. Asafoitida - 1/2 tea spoon. 1 Soak tamarind in warm water, extract 1 cup of juice and keep it aside. 2 Cook thoor dal till soft, mash thoroughly, and add 1 cup of water to it and keep it aside. Wednesday, June 1, 2011. Tomato - 1 no. 4 Bring th...

http://vasukicookerytips-rasam.blogspot.com/

OVERVIEW OF vasukicookerytips-rasam.blogspot.com

TRAFFIC RANK

>1,000,000

REVIEWS

0

PAGES IN THIS WEBSITE

11

LINKS TO THIS WEBSITE

CONTACTS

ADDRESSES

SOCIAL LINKS

ONLINE SINCE

WEBSITE DETAILS

SEO

PAGES

SIMILAR SITES

TRAFFIC RANK FOR VASUKICOOKERYTIPS-RASAM.BLOGSPOT.COM

TODAY'S RATING

>1,000,000

TRAFFIC RANK - AVERAGE PER MONTH

BEST MONTH

September

AVERAGE PER DAY Of THE WEEK

HIGHEST TRAFFIC ON

Friday

TRAFFIC BY CITY

Sign up

CUSTOMER REVIEWS

Average Rating: 4.5 out of 5 with 11 reviews

5 star

9

4 star

1

3 star

0

2 star

0

1 star

1

Hey there! Start your review of vasukicookerytips-rasam.blogspot.com

AVERAGE USER RATING

Write a Review

WEBSITE PREVIEW

LOAD TIME

0.7 seconds

FAVICON PREVIEW

16x16
32x32
64x64
128x128

CONTACTS AT VASUKICOOKERYTIPS-RASAM.BLOGSPOT.COM

ADD CONTACT

Login

TO VIEW CONTACTS

Remove Contacts

FOR PRIVACY ISSUES

CONTENT

PAGES IN
THIS WEBSITE

11

SSL

EXTERNAL LINKS

3

SITE IP

216.58.195.225

LOAD TIME

0.734 sec

SCORE

6.2

PAGE TITLE

Rasam Varieties | vasukicookerytips-rasam.blogspot.com Reviews

<META> DESCRIPTION

Thursday, November 17, 2011. Pineapple - 5 - 7 slices. Tamarind - 1 small berry size. Thoor dal - 2 table spoons. Rasam powder - 1 table spoon. Jeera - 2 tea spoon. Pepper - 1 tea spoon. Green chilies - 2 nos. Ghee - 1 table spoon. Turmeric powder - 1/2 tea spoon. Asafoitida - 1/2 tea spoon. 1 Soak tamarind in warm water, extract 1 cup of juice and keep it aside. 2 Cook thoor dal till soft, mash thoroughly, and add 1 cup of water to it and keep it aside. Wednesday, June 1, 2011. Tomato - 1 no. 4 Bring th...

<META> KEYWORDS

1 rasam varieties

2 pages

3 pineapple rasam

4 ingredients

5 salt to taste

6 posted by vasukimurali

7 no comments

8 email this

9 blogthis

10 share to twitter

CONTENT

Page content here

KEYWORDS ON PAGE

rasam varieties,pages,pineapple rasam,ingredients,salt to taste,posted by vasukimurali,no comments,email this,blogthis,share to twitter,share to facebook,share to pinterest,rasam powder,1 table spoon,lemon rasam elumichai sathumadhu,and salt,mysore rasam

SERVER

GSE

CONTENT-TYPE

utf-8

GOOGLE PREVIEW

Rasam Varieties | vasukicookerytips-rasam.blogspot.com Reviews

https://vasukicookerytips-rasam.blogspot.com

Thursday, November 17, 2011. Pineapple - 5 - 7 slices. Tamarind - 1 small berry size. Thoor dal - 2 table spoons. Rasam powder - 1 table spoon. Jeera - 2 tea spoon. Pepper - 1 tea spoon. Green chilies - 2 nos. Ghee - 1 table spoon. Turmeric powder - 1/2 tea spoon. Asafoitida - 1/2 tea spoon. 1 Soak tamarind in warm water, extract 1 cup of juice and keep it aside. 2 Cook thoor dal till soft, mash thoroughly, and add 1 cup of water to it and keep it aside. Wednesday, June 1, 2011. Tomato - 1 no. 4 Bring th...

INTERNAL PAGES

vasukicookerytips-rasam.blogspot.com

1

Rasam Varieties: Mysore Rasam

http://vasukicookerytips-rasam.blogspot.com/2011/03/mysore-rasam.html

Saturday, March 5, 2011. Tamarind - 1 small berry sized. Thoor dal - 2 table spoons. Tomato - 1 no. Coriander seeds - 1 table spoon. Bengal gram dal - 1/2 table spoon. Pepper - 1 tea spoon. Red chilies - 2 - 3 nos. Jeera - 1 tea spoon. Grated coconut - 1 table spoon. Asafoitida - 1/2 tea spoon. Ghee - 1 table spoon. Mustard seeds - 1 table spoons. Turmeric powder - 1/2 tea spoon. Curry leaves - 1 few leaves. Coriander leaves - 1 table spoon (finely chopped). 10Heat ghee in a kadai and add the mustard see...

2

Rasam Varieties: Tomato Rasam(Thakkali Sathumadhu)

http://vasukicookerytips-rasam.blogspot.com/2011/02/tomato-rasamthakkali-sathumadhu.html

Friday, February 11, 2011. Tamarind - 1/2 lemon size. Tomato - 2 nos. Asafoitida - 1/2 tea spoon. Pepper - 1 tea spoon. Jeera - 1 tea spoon. Thoor dal - 1 table spoon. Rasam powder - 1 table spoon. Ghee - 1 tea spoon. Mustard seeds - 1 table spoon. Curry leaves - a few leaves. Coriander leave- 1 table spoon(finely chopped). 1 Soak the tamarind in warm water for 1/2 hr. 2 Wash and soak thoor dal for 1/2 hr. 6 Heat the ghee in a kadai and add the mustard seeds. Subscribe to: Post Comments (Atom).

3

Rasam Varieties: Dal (Parupu) Rasam

http://vasukicookerytips-rasam.blogspot.com/2010/10/dal-parupu-rasam.html

Wednesday, October 27, 2010. Tamarind - 1 small lemon size(soaked in warm water). Tomato - 1 medium size. Thoor dal(thuvaram paruppu) -. Asafotida - 1 pinch. Rasam masala - 1 table spoon. For garnishing : Cooking oil, mustard seeds, curry leaves, coriander. For preparing Rasam masala powder:. Coriander seeds - 1 tea spoon. Thoor dal - 1 tea spoon. Black pepper - 10 nos. Jeera - 1 teaspoon. Red chilli - 2 nos. 1 Crush the soaked tamarind throughly and take juice to the quantity of 1 tea cup.

4

Rasam Varieties: Long pepper rasam

http://vasukicookerytips-rasam.blogspot.com/2011/01/long-pepper-rasam.html

Monday, January 3, 2011. Tamarind - 1 big lemonsized. Thoor dal - 1 table spoon. Jeera - 1 table spoon. Pepper - 1 table spoon. Kandathipilli - 1 table spoon. Red chillies - 2 nos. Ghee - 2 table spoons. Mustard seeds - 1 table spoon. Curry leaves - a few leaves. Asafoitida - 1 pinch. 1 Soak tamarind in warm water and squeeze about 200 juice. 2 Heat 1 table spoon of ghee in a kadai and add the kandathipilli and fry till they turn dark brown. 7 Add some 100 ml of water and reduce the flame.

5

Rasam Varieties: Neem Flower rasam

http://vasukicookerytips-rasam.blogspot.com/2010/10/neem-flower-rasam.html

Thursday, October 28, 2010. Tamarind - 1 small lemon. Asafoitida - 1 pinch. Neem Flowers dried - 3 table spoons. Ghee - 2 table spoons. Red chillies - 2 nos. 1 Soak the tamarind in warm water for 10 mins. 2 Squeeze and take 1 cup of tamarind juice. 3 Add salt and asafotida and boil it. 4 Once the tamarind smell is gone add 1 cup of water and remove it from stove when its about to boil. 5 Heat ghee in a kadai and add the neem flowers and red chiilies. 6 Once its colour changes add it to the rasam.

UPGRADE TO PREMIUM TO VIEW 6 MORE

TOTAL PAGES IN THIS WEBSITE

11

OTHER SITES

vasukicookerytips-egglesscakes.blogspot.com

Egg-less Cakes & Juices

Egg-less Cakes and Juices. Saturday, June 23, 2012. All purpose flour - 1 1/2 cups (150 gms). Sugar - 1 cup. Water - 3/4 cup. Lemon peel - 1 table spoon. Lemon juice - 3 table spoons. Vinegar - 1 table spoon. Vanilla essance - 1 tea spoon. Vegetable oil - 5 table spoons. Baking salt - 1 tea spoon. Soda-bi-carb - 1/4 tea spoon. 1 Powder sugar in a mixer. Add the flour, baking salt and soda bi carb to the powdered sugar and mix well and keep it aside. 5 It will foam slightly. Keep whisking. 4 Add the maida...

vasukicookerytips-indianbreads.blogspot.com

Indian Breads

Thursday, December 8, 2011. Wheat flour (Atta) - 2 cups. Methi(Fresh Fenugreek) - 1 cup. Green chilies - 3 nos. Garlic - 5 - 6 pearls. Ginger - 1 inch. Curd - 1 cup. Coriander powder - 1 tea spoon. Jeera powder - 1 tea spoon. Red chili powder - 1 tea spoon. Turmeric powder - 1/2 tea spoon. Asafoitida (Hing) - 1/2 tea spoon. Jaggery (Gud) - 1 tea spoon. Ghee - 1/2 cup. 1 Clean, wash and chop fresh fenugreek leaves. 2 Grind together green chilies, garlic and ginger. Friday, August 19, 2011. Gingely (Til) -...

vasukicookerytips-others.blogspot.com

Others (Upma, Noodles......)

Others (Upma, Noodles.). Sunday, July 7, 2013. The specialty of this idli is it is cooked in different shapes. My family loves it when it is steamed in small cups. Boiled rice - 1 1/2 cups. Regular rice - 1 1/2 cups. Black gram dal - 1 1/4 cups. Pepper - 2 table spoons. Cummin seeds - 2 table spoons. Dry Ginger - 1 1/2 inches long. Gingeli oil - 1/2 cup. Ghee - 1/2 cup. Asafotida - 1 tea spoon. Curry leaves - a few leaves. 1 Wash and soak both the rice together for 4 hours. Sunday, June 9, 2013. 3 Drain ...

vasukicookerytips-rasam.blogspot.com

Rasam Varieties

Thursday, November 17, 2011. Pineapple - 5 - 7 slices. Tamarind - 1 small berry size. Thoor dal - 2 table spoons. Rasam powder - 1 table spoon. Jeera - 2 tea spoon. Pepper - 1 tea spoon. Green chilies - 2 nos. Ghee - 1 table spoon. Turmeric powder - 1/2 tea spoon. Asafoitida - 1/2 tea spoon. 1 Soak tamarind in warm water, extract 1 cup of juice and keep it aside. 2 Cook thoor dal till soft, mash thoroughly, and add 1 cup of water to it and keep it aside. Wednesday, June 1, 2011. Tomato - 1 no. 4 Bring th...

vasukicookerytips-rice.blogspot.com

Rice Varieties

Rice is a main course in every Indian kitchen Rice is combined with many variety of vegetables and pulses and made into delicious dishes. In this page I am planning to upload maximum variety of rice combinations I cook in my kitchen. Rice is also served with chutney, sambar etc. This blog has other pages having chutney and sambar varieties. Tuesday, January 17, 2012. Coriander Rice (Kothamalli Sadam). Rice - 1 cup. Fresh coriander - 1 bunch. Onion - 1 no. Green chilies - 3 nos. Ghee - 2 table spoons.

vasukicookerytips-snacks.blogspot.com

Snacks

Thursday, September 6, 2012. Rice - 1 cup. Udad dal - 2 table spoons. Ghee - 4 table spoons. Sesame seeds - 2 table spoons(Optional). Asafoitida - 1 tea spoon. Grated coconut - 2 table spoons. Cooking oil - for deep frying. 1 Wash and spread the rice in a thin cotton cloth in shade and allow it to dry for 2 hrs. 2 Fry the urad dal in a kadai without adding any oil. 3 Mix the rice and fried dal together and grind it to soft flour and sieve it nicely. 5 Make small balls from the dough. Bread - 8 slices.

vasukicookerytips-sweets.blogspot.com

Sweets

Wednesday, June 1, 2016. Fresh coconut - 2 cups (finely grated or desiccated). Desiccated coconut - 2 table spoons. Sugar or grated jaggery - 3/4 cup. Milk - 1/2 cup. Milk maid - 1 cup(This can be used instead of milk and sugar). Ghee - 2 table spoon. Cardamom powder - 1 pinch. 1 Heat a heavy bottom kadai, add ghee to it. 2 Add the grated coconut to the kadai and saute for a few minutes. 3 Add sugar and milk to the coconut and mix it thoroughly and keep the stove in low flame. Friday, June 29, 2012.