Chicken
Rasam is one of Chetinnadu specials!!! I learnt this rasam from a chef who is
working in Gourmet Kama restaurant in Aberdeen.
This recipe can be used for both mutton or chicken. This rasam or soup would be
one of the best remedies for cold. I personally prefer mutton for this
recipe!!!!. Mutton Rasam and chicken chukka is a combination to beat!!!!
Ingredients:
1/2 kg
chicken or mutton ( with bones)
5
shallots ( chinna vengayam)
1 tbsp
pepper powder
1 tbsp
cumin powder
1 tomato
2
greenchillies
5 flakes
garlic
1' ginger
1 tsp
redchilli powder
1 tsp
dhaniya powder
2 cloves
1'
cinnamon sticks
1/4 tsp
turmeric powder
2 tsp
lime juice
oil for
seasoning
salt to
taste
Preparation:
Use small
pieces of chicken or mutton with bones. Boneless meat doesn't give much flavour
to this rasam!! Gringdginger and garlic to a fine paste.
Heat oil,
add cloves and cinnamon sticks. Add shallots and fry for few minutes. Add
Ginger garlic paste, fry till the raw smell vanishes... Add tomatoes and
greenchillies and fry for 1o mts. Transfer this mixture to a cooker, along with
chicken or mutton. Add Spice powder and add 2 cups of water( alter according to
ur taste, u can
have it slightly thicker consistency for rice, whereas for the soup it has to
be watery). Leave it for minimum of 6 whistles ( cooking time depends on
quality of the mutton). Remove from heat, once the pressure is down add little
bit of lime juice ( optional) and Garnish with cilantro...
Serve hot
with crushed pepper!!!!!
Note: U
can filter the rasam, and have it as a soup!!!
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