Few things are as satisfying as sipping on a piping-hot bowl of rasam. This South Indian soup has fans across the country, cherished for its tangy flavour. When paired with idli, vada, rice, or dosa, ...

Monsoon brings a cool and refreshing change to the weather from the scorching dry heat of summer. However, it also brings along a surge in infections. All around you -- at work, home, school or in ...

Tomato rasam is a tangy and flavourful South Indian dish. It is a perfect balance of sweet and spicy flavours. Tap to read the recipe. 3-4 medium tomatoes, half a cup of toor dal, 2-3 cups of water, ...

Rasam is a crowd favourite because it produces a burst of flavours that cannot be matched by any other popular monsoon dish. While the traditional rasam is known to all, city chefs suggest making it ...

‘Rasam’ means essence or extract and the dish is a balanced mix of spices, tamarind and lentils, mutton or seafood stock.(Istockphoto) A pale yellow pineapple rasam garnished with fresh green curry ...

Two tablespoons of cumin seeds, 12-15 black peppercorns, two tablespoons of soaked toor dal, two green chillies, two inches of ginger, one whole tomato, 2.5-3 cups of water, one tablespoon of salt, ...

Food content creators are making steaming pots of rasam, pouring it into the French Press and serving it in Martini and Coupe glasses in line with Instagram aesthetics. In home cooking the process of ...

1.In a pan, add one teaspoon sesame oil and season it with mustard seeds, asafoetida, and curry leaves. Sauté it well. 2.Add boiled moong dal and mix well. Add the salt and mix well and if required ...

Tomatoes and paneer are two ingredients which always get an instant reaction from my Papa, who retired as a sous chef after working at a leading five-star hotel for over 35 years. According to him, ...