Rasam is what I crave when we’ve been traveling or eating out too much. And on those days when I simply don’t want to mess with soaking tamarind, waiting for the toor dal to cook, and make rice in a different pot. A few years ago, I came across this method where you can make it all in one go and tried it in my pressure pan – this was before the OPOS days. Now, I have started using my instant pot for the same, and even the extra step of watching and turning it off is eliminated. It’s ready with minimal prep – no soaking tamarind, no making a pot of rasam, and rice separately, no waiting for dal to cook. All the ingredients go in the instant pot together, pressure cooked for 15 minutes, and a simple rasam rice is yours – hot, steaming, and will soothe your soul in under 30 minutes. And it tastes heavenly!
This is the ubiquitous stuffing that goes inside the crispy golden folds of dosai (please don’t call it pancakes). Also a popular side dish for pooris, specifically in the southern parts of India, called poori masal. Favorite of almost anyone, it’s a very simple dish to make.
If you asked me what my most favorite snack is, I’d say bajjis! in a heartbeat. And my favorite weather is a breezy, cloudy, midly rainy day (but not so rainy that it’ll disrupt life). Put these two together, and you have the perfect day! It’s been raining for a week now, and I kept resisting frying something, trying to be healthy. But yesterday my resolve crumbled. Plus, I had these peppers I’m growing that were meant for bajjis! They were sad, and begged me to dip them in batter and plunge them in hot oil. Okay that’s going too far, but I did feel I was depriving them of their fateful destiny, and from reaching their full potential. (I resolved to walk extra when the weather got better)
Simple to make, ready in less than 30 minutes, and vegetables, whether fried or not, are still a good choice!
This recipe is from Allison, who has been dating my son for about 31/2 years now. Allison is vegan, and a big fan of cooking and eating Indian food. She can polish off a big bag of bhel mix all by herself. This was one of the first recipes she made with/for my son, and has also made for us one Thanksgiving.
It was the summer of ’91. I was fat with my first child. A couple of our friends from our former Indian company were visiting us in Indiana, and the 4 of us decided to go see another couple who worked with us in India, who then lived in St Louis. It was a roughly 300 mile drive, and it was hot, and I felt like a house with a furnace in it, but boy, was it fun! Our friends took us to the airshow in St Louis. It was there that I first had this strange dish. It was masala vadai, but not, wrapped in nan, but of course it wasn’t nan, filled with raita, and what the bloody hell, it was not raita! It was falafel, in spongy soft pita bread, surrounded by gooey labneh/tzatziki! I would have never thought of masal vadai, raita, and naan in the same breath, let alone put it all together in a plate. And yet, it tasted amazing. And today, I made all of them at home for my mahjong group. The pita bread turned out a bit too chewy and tough, so I will post that recipe after I have perfected it and am happy with the results. But following is the recipe for the falafel, and the two dips – tahini dip, and the yogurt sauce which I’ve heard called labneh or tzatziki sauce. Here goes…this lunch was a big hit with my mahjong girls!