Cooker Tomato Rasam So Easy - Chicken Fry For Bachelors - Chicken Fry With Basic South Indian Rasam

  • Published on:  5/30/2020
  • Vahchef Enjoys simple Tomato rasam with chicken fry that is so easy even young bachelors too can make
    Tasty Rasam Powder and 4 Rasam - Tomato, Pepper, Chicken and Dal Rasam
    Rasam Powder:

    red chillies - 7 nos.
    coriander leaves - 1 bunch
    peppercorns - 2tsp
    chana dal - 1 tsp
    tuvar dal - 1tsp
    urad dal - 1tsp
    moong dal - 1 tsp
    fenugreek seeds - ½ tsp
    cumin seeds - ½ tsp
    garlic - 10 cloves
    curry leaves - 1 spring
    Asafoetida - ½ tsp
    coconut powder - 3 tsp

    Tomato Rasam:

    Oil - As required
    mustard seeds - 1 tsp
    cumin seeds - ½ tsp
    red chillies - 3 nos.
    urad dal - 1 tsp
    curry leaves - 1 spring
    asafoetida - ½ tsp
    garlic - 5 cloves
    tomatoes - 1 no.
    water - as required
    salt - as per taste
    green chillies - 5 nos.
    tuvar dal (boiled) - ½ cup
    chilli powder - 1 tsp
    rasam powder - 2 tsp
    sugar - 1 pinch
    coconut (grated) - 1 tsp
    coriander leaves - 1 bunch

    To make Tomato Rasam:

    Heat red chillies, coriander leaves, peppercorns, chana dal, tuvar dal, urad dal, moong dal, fenugreek seeds, cumin seeds, garlic, curry leaves, Asafoetida dry roast it and transfer into a plate add coconut powder grind into a fine powder. Rasam powder is ready.

    Heat oil in a pan, mustard seeds, cumin seeds, red chillies, urad dal, curry leaves, asafoetida, garlic, tomatoes, water, salt, green chillies boiled it and add tuvar dal water, chilli powder, rasam powder, sugar boiled it nicely.

    At last, add grated coconut, coriander leaves cook it for some more time. Then switch off the flame. Tomato Rasam is ready.

    To make Pepper Rasam:

    Boiled water in a pan, add coriander stem, pepper, asafoetida, turmeric powder, tamarind juice, rasam powder, salt, let it come to a boil so that nice aroma comes out to it.

    Heat oil in a pan, add mustard seeds, round chillies, cumin seeds, garlic, curry leaves, pepper powder and pour the rasam, add coriander leaves boiled it for 2 minutes. Then switch off the flame. Pepper Rasam is ready .

    To make Dal Rasam:

    Heat in a pan, add water, tomatoes, tamarind juice, green chillies, pepper powder, turmeric powder, salt, jaggery powder, add boiled tuvar dal, boiled it nicely.

    Heat ghee in a pan, add mustard seeds, cumin seeds, red chillies, garlic, curry leaves, pour the rasam top and add coriander leaves. Then switch off the flame. Dal Rasam is ready.

    Tawa Chicken Fry
    Bay leaf - 1 no.
    Black cardamom - 1 no.
    Shahi jeera - ½ tsp
    Cloves - 5 nos.
    Coriander seeds - 1 tsp
    Red chillies - 5 nos.
    Ginger garlic paste - 1 tsp
    Onions - 2 nos.
    Salt - As Per Taste
    curry leaves - 1 spring
    Turmeric powder - ½ spring
    Chicken (pieces) - 500gms
    Tomatoes - 2 nos.
    Water - As required
    Chilli powder - 1 tsp
    Cumin powder - ½ tsp
    Pepper(crushed) - ½ tsp
    Coriander powder - 1 tsp
    Coriander leaves - 1 bunch
    Lemon juice - 1 tsp
    Mint leaves - ½ bunch
    Heat a pan add whole garam masala and red chillies dry roast it slowly and crushed it.
    Heat oil in a pan, add ginger garlic paste, onions, salt, curry leaves saute it and until all the raw flavour is gone.
    Then add turmeric powder, chicken pieces, crushed masala powder saute it and add tomatoes, water, chilli powder, cumin powder, crushed pepper, coriander powder, coriander leaves cook it for 10 minutes.

    At last, add coriander leaves, salt, lemon juice, mint leaves, coriander leaves cook it for some more time. Then switch off the flame.
    Make the paratha dough and roll the big parathas cook it on both sides in golden in color and apply some oil. Transfer to a plate.