Delhi- The food hub

Delhi, the National Capital of India is simply a gourmets delight. Cosmopolitan to the core, Delhi offers the best of cuisines, in the very best of the taste from all over the country and across the globe. But it does not mean that the state does not have anything original of its own. Delhi happened to be the most favoured and favourite city of Moghuls and hence the secrets of the rich and royal Mughlai food was handed down to the people of this state. Delhi takes pride to have inherited the recipes deemed 'fit for royals'. For, it consists of a superb mix of aromatic spices, exotic sausages, butter based curries, loads of dry fruits and roasted meats cooked in earthen ovens called tandoors.

Due to its proximity to Punjab and dominant Punjabi community recipes from Punjab are extremely popular in Delhi. Liberal doses of ghee, butter and cheese are savoured with as much joy here as in Punjab. However, as people of all communities, languages and creed have come to occupy a significant proportion of Delhi's population, recipes from all corners of the country are gaining gradual yet notable popularity. 

Lip smacking Chinese cuisine too has found a number of admirers in this city of multiferous varieties. Small kiosks selling Chinese food can be seen thriving in every nook and corners along with the Delhi's hot favourite chat. Italian and Thai food also command a great fan following in this food loving city. People here love to experiment different recipes and gift them a distinct stamp of Delhi.

Rasam Recipe

Rasam is a south indian curry/soup usually had with rice. It is made with tamarind, tomatoes, pepper, cumin, garlic, lentils etc. It is called saaru or chaaru in telugu and kannada. In the traditional 3 course south indian meal, it is usually had as a second course with sambhar being the first course and curd being the grand finale.

There are many different types of rasam based on the ingredients used. But the basic recipe remains the same, the recipe that is given below. 

The additional ingredient is added to the basic rasam to enhance and change its flavour. Some of the variations of rasam that I am familiar with are :- Poodu (garlic) Rasam, Pineapple rasam, Mango Rasam, Milagu (Pepper) rasam/ Milagu Saaru, Neem leaf rasam, Ginger rasam, Lemon Rasam - sourness comes from lemon juice instead of tamarind juice, Paruppu Rasam/ Pappu Saaru - made with lentils, Chettinadu Kozhi (Chicken) Saaru/ Rasam - made with chicken broth/stock instead of water, Tomato Rasam/ Saaru - with tomato puree as main ingredient,Mysore Rasam - a fragrant soup made with fried grams/dals, Jeerige saaru - made with cumin, Coconut Rasam, Carrot Rasam - Boiled and Crused carrot is added to the rasam, Beetroot Rasam - Boiled and crushed beetroot is added to the rasam etc. 

Ingredients 

Tamrind - lime sized
Tomato - 1 (finely chopped or crushed)
Garlic - 3-4 cloves (crushed)
Green Chilly - 1
Turmeric powder - 1/4 tsp 
Water - 3 cups 
Salt - to taste 
Oil - 2 tblsp 
Mustard seeds - 1/2 tsp
Curry leaves - 7 leaves 
Asafoetida powder - 1/2 tsp 
Coriander leaves (cilantro) – handful (chopped)

Rasam Powder ingredients

Black Peppercorns - 3 tsp
Cumin seeds - 2 tsp
Corriander Seeds - 1/2 tsp
Toor Dal - 2 tsp
Red Chilly - 2  

Method 

1. Dry roast and grind everything under ‘rasam powder ingredients’ very coarsely. This is the Rasam powder.

2. Soak the tamarind in warm water for 5 minutes to get tamarind juice.

3. Heat little oil in a pan, add the garlic, green chilly and tomatoes. Let the tomatoes cook for while, until they become soft and juicy.

4. Now add tamarind juice,  turmeric, salt, cilantro and water.

5. Bring it to a boil then reduce the flame.

6. Add the rasam powder and asafoetida. Let it simmer for about 5 minutes. Do not let it boil.

7. In the meanwhile, heat oil in pan, add  mustard seeds and curry leaves.

8. Once it splutters add it to the rasam. Garnish with some fresh chopped cilantro. Tasty rasam is ready to serve. Plain rice with rasam and paapad is an excellent combination.