An appeal to all my blogger friends - I would like to hopefully restart commenting on all your recipes - but please help by getting rid of word processing that blogger has made even more difficult now - It takes time and acts as a disincentive - You can always control the contents by saving the comment to publish after you have seen them - thanks y'all and love ya!
A long unprecedented hiatus from my blog – My mind has been overused by too many other things happening in my –as in – my children’s lives, I have not had a moment to stay focused enough to let any creative juices flow, a writer’s block so to speak. But I did have a fabulous vacation with my family when we got to relax without having to plan the next meal, the next drop off or pick up, pick up groceries and the other million things we normally have to do in our busy “American” mommy lives! But the next ailment is my extreme allergies to pollen in the springtime that shuts me down completely, especially since I have to be on many medications to keep myself afloat! Thanks to all those who sympathized with me on FB when I posted those God Awful pictures of myself with my blood-shot eyes and Rudolph like nose!
I have SO many recipes in my drafts it’s not funny and like any scaredy cat, I was afraid to even look to see what to blog, because the task seemed too daunting. But here I am with a couple of recipes I’d like to share _ The rainbow cake which I will get to second; the first is my Cucumber Rasam.
This was a lazy person’s idea to finish the cucumbers we’d bought earlier last week – Raita would mean some exotic or some other main dish – with my nose dripping and eyes watering, standing in front of the stove is the last of my desires, trust me.
I washed peeled, cut and ground the cucumbers with a cup of water
I added 2 tbsp of lemon juice (from a bottle) and some salt
So far, so good!
Then I took a 1-1/2 tsp of rasam powder, added half a cup of water and let it boil for a good long time so there would be no rawness to it
I added this to the cucumber juice and stir it in
As is the way, I tempered with some sesame oil/butter some cumin seeds, mustard seeds and curry leaves.
I also garnished with some cilantro.
It tasted AWESOME
Never heat up the cucumber juice
If serving with rice, ensure the rice is piping hot to compensate for the lukewarm rasam
Refrigerate if you want to have it as a soup -which I did
Hope you will try to make this rasam and enjoy it as much as we did. I will be back by the end of the week with the cake – Promise J