I like the whole scenery when its snowing outside. Everything wrapped up in white color, looks so calm and peaceful. I really enjoy looking at small cotton balls coming down while sitting cozily on a warm spot near a window with my favorite hot drink “ginger tea”. I prefer to use the biggest cup available to enjoy this incredible moment. Sometimes I do miss a little help like calling a name, (I rather request than order) and the thing is in your hand without moving a bit. Well, I don’t mind requesting some crunchy pakodas with my tea, to make the moment indelible while looking outside the serene view of everything turning white. Wow, I don’t want to come out of my dream moment but all of a sudden the pure, white heaven is covered with footprints.
Yes!, small cute creatures wrapped up in thick jackets, gloves, hat and carrying their own snow sled invading my invisible territory and crushing my beautiful scenery. In a moment the whole place is in a mess but the noises of laughing, talking, chirping, screaming makes the place so lively and playful.
Well, the place was no more serene and calm but the laughter, fun and happiness makes it still worthy to enjoy with my tea. All of the sudden I realized, one of the small cute creature belongs to our home. He is playing with the snow like there’s no tomorrow.
The recipe I am sharing today is kind of a home remedy to prevent common cold in the season. Served with rice and ghee, rasam is a comfort food in winter. I like the special ingredient “betel leaves” in the recipe. Its good for digestion too. I tweaked here and there, so this might not be the authentic recipe.
- 2 Betel Leaves, (Paan )
- 1 Tomato
- ½ cup Tamarind Water, (adjust the quantity of tamarind according to the taste)
- ½ cup Dal Water, (dal cooked and mashed in a thin consistency )
- 1 tsp. Peppercorns
- 2-3 cloves of Garlic
- 1 tsp. Cumin Seeds
- Bunch of Curry Leaves
- ½ tsp. Mustard Seeds
- 2 small pinch Asafetida Powder, ( Hing )
- ½ tsp. Desi Ghee ( I prefer more on top too )
- 2-3 dried Red Chilies
- ½ tsp. Turmeric Powder
- Salt to taste
- Shredded coconut or coriander optional for garnishing
- Grate the tomato and take out the pulp and juice out of it. You can simply grind the tomato too.
- Coarsely crush cumin seeds, peppercorn and garlic in mortar and pestle.
- Heat ghee in a pan and add some mustard seeds.
- When they start popping, add curry leaves and dried red chili.
- Now add crushed garlic mixture, tomato pulp, tamarind water and dal water.
- Also add turmeric powder and salt. Mix it well and cook on medium flame.
- Taste it and add salt or tamarind more as per your taste.
- Add 1 and ½ cups of water and cook for around 5 minutes.
- At the end add hing and finely chopped betel leaves.
- Cook 2 more minutes.
- Garnish and enjoy!