Tried and tasted by Nivedita
Even though I had many urgent drafts to post in my blog for events(including mine which lasts on 25th), I could not wait to post this. I was so thrilled after I tried this and clicked the photos in the afternoon. Past one week, I was thinking about these cubes, but was not able to make.
When I read the event in Jaya's blog, I wanted to participate with some different recipe. I am not sure, whether this is an unique one, but for me its new. I am not a frozen (food) person. I always love to have fresh food. But frozen foods are boon to working mothers or really busy persons. And this one is really a healthy frozen food to preserve and use it.
I have tried to put it step by step photos.
Tomato - 6 to 8, big, grated ( do not chop or puree)
Ginger -2 tbsp, grated
Curry leaves - 20
Mustard seeds - 1 tsp
Cumin seeds - 1 tbsp
Pepper - 1 tbsp
Hing - 1/2 tsp
Crush the cumin seeds, pepper and hing and keep aside
Lemon - 1 big
Sugar - 2 tbsp
Red Chilly powder - 1 tbsp
Salt to taste
Fresh Coriander powder - 1 tbsp
Turmeric powder - 1/2 tsp
Oil - 2 tbsp
Fresh coriander powder - hand full, chopped
Heat oil in a thick bottomed deep vessel. Keep it on a medium heat. Add mustard seeds and wait till seeds splutter.
Add grated ginger, curry leaves and crushed powder. Fry it for a minute.
Add grated tomato. Fry for 2 minutes.
Now add salt, sugar, turmeric powder,red chilly powder and fresh coriander powder. Mix it properly and let it cook for 5 minutes.
Add Lime juice and fresh coriander.
Cook for few more minutes.
DO NOT ADD WATER AS THIS HAS TO BE PRESERVED. Check the taste. It should be strong and spicy as we are going to add water to the cubes to make it into rasam. So adjust the seasoning according to your taste.
Allow it to cool. Fill in the ice cube tray.
Try to take the tray with the lid or cover as the curry smell will get into the freezer. If you do not have lid, cover it with foil.
Keep it in the freezer for 6 to 8 hours. Or according to the capacity of your fridge.
Once set, Remove the cubes.
Store in a air tight jar in the freezer. You can keep it for a week to 10 days at least.
This quantity makes 8 big cubes. You can vary the quantity according to your requirement.
When ever you need to make rasam, remove the required cubes. Boil the water in a vessel (1:2) Add the cubes and cook for few minutes. Adjust the seasoning. Garnish with fresh coriander and serve it with hot rice.
PJ'S ONGOING EVENT