Taste of Saras

South Indian Chicken Soup ( Kozhi Rasam ) Chicken soup can be made in so many ways. I never stick on to any particular recipe. I prepare it in whatever way I feel like and is easy for me.  Using almost the same spices used in the regular rasam like cumin seeds, red chillies, black/white peppercorns, mustard seeds add minus the tamarind essence and asafoetida plus an extra dash of spices specific for Chicken Soup.   The spices are pounded with ginger, garlic,onions ,curry leaves and sautéed in a little oil before adding the boney chicken pieces which are then simmered in well salted water on low flame or cooked in a pressure cooker till the chicken flavour is well infused in the soup. All this makes the dish taste so authentic. The chicken should be mainly bones with a little meat on them as the flavour lies in the bones, which can be eaten while enjoying the rasam or you can drain out the chicken pieces from the rasam once it is cooked and separately fry with s

Moong Dal Thosai A Indian will always be a Indian no matter where they live. A typical breakfast in an Indian household varies depending on the region. Normally a breakfast plate includes roots, those or iddlies with different varieties of chutneys and sambar. The same applies to my household too. I just couldn’t help missing the Indian pancakes, our all-time favourite Dosa that was a joy to savour with piping hot Sambar and Chutney Especially a soothing combination of dal and rice used for making dosa called Moong Dal Dosa was our much-anticipated breakfast for the weekend.  Made of iddly rava and moong dal, soaked, ground and fermented, these dosas have a deliciously homely flavor and enticing crispness, which only fermented batter can bring about.  It tastes different from regular dosas as it uses moong instead of urad and also has an equal proportion of dal and rice. You will love to have this for Breakfast !  water  its for breakfast , snack or dinner those is a