Rasam - South Indian Pepper Soup

Well its that time of year when cold and flu are on the increase. If you find yourself reaching toward the medical cabinet: wait! Try out this delicious recipe for Rasam, a spicy warming soup from southern India which should kill off all but the stubbornest of colds.

I have made a version that does not involve overly complicated preparation. No it does not stick zealously to the original but you should be able to find most of the ingredients in a store cupboard, besides the green chillies, and it means you don't have to venture out if its cold and you are under the weather.

Ingredients:
2-3 ltr of boiled water
3 medium tomatos, skins removed chopped /500grms pasata, /1 tin chopped tomatoes
1-2 green chillies, roughly chopped
1 medium onion finely chopped
1-2 garlic cloves sliced
1 tbsp (heaped) corriander powder
1/2 tbsp ground cumin
1 tbsp (level) whole pepper corns, roughly ground
1/2 tsp chilli powder
Gram Powder mixed with water until lump free /or some crushed beans
Tamarind water to taste
1-3 tbsp dessicated coconut  (optional)

1. Place all ingredients in boiling water for half an hour until ingredients are well cooked.

Can be stored in fridge and individual bowls reheated.

Sooji (Semolina) Halva

This is a really quick and simple dish to prepare with most of its preparation time spent in the fridge chilling. I've tasted shop-bought Halva and I find it overly sweet. This is a beautiful springy Halva that is less cloying than its shop-bought counterpart. Try making it once and you will be coming back for more. It is also great way to get milk into the little ones.

Ingredients :

1 pint milk (its possible to use reduced-fat milk if you don't allow milk boil)

5-6 cardamom pods (Add more if you like)

6oz sugar

4-5 tbsp ghee (sub with butter)

8oz semolina
3oz raisins

Method :

1. Heat milk, sugar and cardamom pods in large pot until first boiling bubbles appear. Remove from heat and set aside.

2. Melt the ghee in a pan and then add the semolina. The mixture should have a breadcrumb consistency. fry until turning slightly golden. Use a wooded spatual to stop it sticking.

3. Carefully add the milk and stir until it begins to solidify and it is difficult to stir.

4. Turn out onto a plate and shape. 

5. Once cool cover with cling film and place in the fridge.

6. Cut into sweet-size cubes and serve. 

Quick Thai Prawn Curry

This is a great dish for those in a hurry who want a warm satisfying dish. Most of the ingredients are store cupboard items or can be substituted, or left out if you can not get your hands on them.

Serves 4

Ingredients :

30 or so cooked frozen prawns

1 onion large, diced

2 tbsp vegetable oil

1 or 2 green/red chilli, sliced

1 stalk of lemongrass, sliced

1 tbsp ground  cumin/coriander (each)

2 tbps Nam Pla (fish sauce) (or sub with soya sauce)

400g can of coconut milk

3 tbsp peanuts, ground roughly (or  sub with frozen fresh coconut)

3 tbsp of passata or two chopped tomatoes

1 lime

Method

1. Place prawns in bowl of boiling water to defrost and remove shells if present. 

2. Fry the onions in the oil until soft and golden.

3. Add the chilli, cumin, coriander, lemon grass and fry for two minutes.

4. Add the coconut milk and fish sauce, and stir well. Then add peanuts and tomato pasata and cook for five minutes.

5. Drain prawns and add and allow to heat through. If using uncooked prawns add 5-6 minutes before the end allow to boil again before simmering. Do not overcook prawns as they become tough. 

6. Serve with a quarter of a lime and more nam pla to taste.