New Recipes

1 Thaw lamb chops; Blanch in boiling water for 10 seconds; Remove and immediately rinse in running water till cool; Drain; Trim off the fat; Marinate in seasoning (1) for 30 minutes 2 Peel, rinse .

Tomato Rasam - Kerala

Ingredients :

250g tomatoes, 1 onion, 4 cloves of garlic, some coriander, 4 green chili peppers, 1 red chili pepper, 1t oil, 4 cups of water, 1t mustard seeds, 1t ground roasted coriander seeds.

1t tamarind pulp, 1T jaggery, 1t ground roasted cumin seeds, 2t ground roasted peppercorns.

Preparation :

1. Rinse and dice tomatoes.
2. Peel, rinse and chop onion finely.
3. Peel, rinse and mince garlic.
4. Rinse, seed and mince green chili peppers.
5. Rinse, seed and cut red chili peppers into halves.
6. Rinse and chop coriander finely.
7. Pour 4 cups of water to a pot; Bring to the boil over a high heat; Add the tomatoes, garlic and green chili peppers; Bring to the boil over a high heat again; Turn to a low heat; Add seasonings; Stir well; Cook over a low heat for 15 minutes.
8. Heat a pan with 1t oil over a high heat; Stir-fry mustard seeds over a low heat till crackled; Add the red chili peppers and ground roasted coriander seeds; Stir-fry over a low heat till fragrant; Add the onion; Stir-fry over a low heat till fragrant; Turn off the heat; Add into the soup from the step 7; Garnish with the coriander. Ready to serve.