Recipe by Ashish Tiwari, Executive Chef at ANDAAZ Banquets and Caterers, New Jersey
Tomato Rasam Recipe
For this comforting and aromatic Tomato Rasam, start by boiling 3 ripe chopped tomatoes in 1 cup of water for 5–7 minutes until soft. Mash them well or blend for a smoother consistency. Add 1 teaspoon tamarind paste (or tamarind extract), ½ teaspoon turmeric powder, 1 teaspoon black pepper (coarsely crushed), 1 teaspoon cumin seeds (coarsely crushed), 1 teaspoon rasam powder (optional), ½ teaspoon red chili powder (optional), salt to taste, and 1 teaspoon jaggery (optional for balancing flavors). Pour in another cup of water and bring it to a gentle boil for 5 minutes. For tempering, heat 1 teaspoon ghee or oil in a small pan, add ½ teaspoon mustard seeds, ½ teaspoon cumin seeds, 1 dried red chili, 1 sprig curry leaves, 2 crushed garlic cloves (optional), and a pinch of asafoetida (hing). Sauté for a few seconds, then pour the tempering over the rasam. Garnish with 2 tablespoons of chopped coriander leaves and serve hot with steamed rice or as a warm, soothing soup.
Mushroom Barley Kebabs
These Mushroom Barley Kebabs make for a hearty and nutritious snack. Start by rinsing 1 cup of pearl barley and cooking it in 3 cups of water until soft but not mushy. Drain and let it cool. In a pan, heat 1 tablespoon oil, sauté 1 finely chopped small onion until golden, then add 2 minced garlic cloves, 1 finely chopped green chili (optional), and 200g finely chopped mushrooms. Cook until the mushrooms release water and turn dry. In a bowl, combine the cooked barley, mushroom mixture, ½ cup boiled and mashed potatoes, ¼ cup gram flour (besan) or breadcrumbs, 1 teaspoon cumin powder, 1 teaspoon garam masala, ½ teaspoon black pepper, salt to taste, 2 tablespoons chopped fresh coriander, and 1 teaspoon lemon juice. Mix well to form a dough. Shape into small patties or kebabs. Heat 2 tablespoons oil in a pan and shallow-fry the kebabs until golden brown on both sides. Serve hot with mint chutney or a yogurt dip for a delicious and wholesome treat.
Chole Chawal Bites
These Chole Chawal Bites are crispy, flavorful, and perfect as a snack or appetizer. In a bowl, mash 1 cup of cooked chickpeas (chole) and 1 cup of cooked rice (chawal). Add 1 finely chopped small onion, 2 minced garlic cloves, 1 finely chopped green chili (optional), 1 teaspoon cumin powder, 1 teaspoon chaat masala, ½ teaspoon garam masala, ½ teaspoon red chili powder, salt to taste, 2 tablespoons chopped fresh coriander, and 1 teaspoon lemon juice. To bind the mixture, add 2 tablespoons of gram flour (besan) or breadcrumbs and mix well into a dough. Shape into small balls or patties. Heat oil in a pan and shallow-fry the bites until golden brown and crispy on both sides. Serve hot with mint chutney, tamarind sauce, or a yogurt dip for an irresistible, crunchy delight.
