Pineapple Rasam

Pineapple recipe #2: Rasam. For those whom the rasam vessel in the picture looks a bit wierd, I would like to add some explanation here. There is an old traditional habit brought down especially by brahmins to make rasam in ‘Eiyachombu’, a vessel made of tin. Some believe it is poisonous to cook in this vessel but that is probably wrong. There are two types of Eiyam, kareiyam(lead) and vellaeiyam(tin). Tin that is non-poisonous is used in making this vessel while lead is poisonous. There is no nutritional benefits that I know of for using this eiyachombu but it is said to enhance the taste and flavor of rasam. I started using it ever since I got married after knowing of it from my aunt and we are used to it now, no food poisoning or whatever.


Pineapple Rasam
Serves 4
Pineapple Flavored Rasam or South Indian Soup
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Cook Time
10 min
Total Time
10 min
Cook Time
10 min
Total Time
10 min
  1. 1. Pineapple - 2 tbsp
  2. 2. Tamarind - 1/2 plum sized
  3. 3. Pigeon peas stock - 2 cups (tur dal water)
  4. 4. Rasam Powder - 1 tbsp
  5. 5. Salt to taste
  6. 6. Turmeric powder - 1 pinch
For Tempering
  1. 1. Ghee - 2 tsp
  2. 2. Mustard seeds+ Cumin seeds - 1/4 tsp
  3. 3. Curry leaves - 1 sprig
  4. 4. Red chili - 1
  5. 5. Asafoetida - 1 pinch
  1. Boil a cup of water with pineapple crushed in to it.
  2. Add tamarind extract, dal stock, salt, turmeric, rasam powder to it and bring it to a boil and turn off heat.
  3. For tempering, heat ghee and splutter mustard seeds & cumin seeds, add red chil, curry leaves, asafoetida and pour it over the hot rasam.
  4. Serve with steamed rice and dry curry.
  1. * I had used the skin of pineapple to get pineapple stock which I strained and used in rasam. I then added few chunks of pineapple to rasam before boiling.
  2. * Add a tad bit of jaggery to give it a fruity taste.
Grammars of cooking
Adikaram: புதல்வரைப் பெறுதல்.

Kural: 66

குழல்இனிது யாழ்இனிது என்பதம் மக்கள்
மழலைச்சொல் கேளா தவர்.


Those who haven’t heard the sounds of their little ones say the music of flute and veena are sweet.


One Pot Minestrone

Here comes my one pot meal for a weekend lunch. Yeah, you are indeed seeing a soup in clay pot! I seem to have taken the ‘one pot’ part a little too literally, 😉 lol. There are few of my friends who ask “You are not feeling well or something?”, when I say I had soup for a meal; not to sound fancy or so but my DH and I are really big fans of soups and replace it for lunch or dinner often. The reason being, I am inclined to easy and healthy cooking while DH prefers tasty and light on stomach food. Not that I always make very healthy soups, sometimes I spice it up heavily and add lots of butter and stuff like pasta that’ll no longer keep it super healthy but we like to indulge in the treat especially during monsoon. However, today’s version of my soup is decently healthier as I had went on a veggie shopping only last evening.


One Pot Minestrone
Serves 2
A nutritious and easy one pot meal
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Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
  1. 1. Olive oil - 1/2 tbsp
  2. 2. Garlic - 6 cloves
  3. 3. Onion - 1
  4. 4. Tomato - 1
  5. 5. Baby corn - 3
  6. 6. Cauliflower - 1/2 cup small florets
  7. 7. Bush beans - 6
  8. 8. Green peas - 1/2 cup
  9. 9. Sprouted green gram - 1/4 cup
  10. 10. Elbow pasta ( any shape would do)
  11. 11. Salt to taste
  12. 12. Pepper to taste
  13. 13. Parsley for garnish ( coriander would do as good)
  1. Get the vegetables cleaned and ready them for cooking ( shell the peas, peel and slice baby corn, chop beans, cut cauliflower in florets, chop tomato in small cubes, chop onion and garlic finely).
  2. Bring a litre and a half of water to rolling boil, add salt and cook pasta in it till al dente. Drain pasta, keep aside and bring the pasta cooked water to boil again.
  3. Drop the readied veggies in it one by one depending on the size and time taken by each for cooking in descending order by adding tomatoes in the end and fish out all the veggies. Reserve the stock.
  4. Heat olive oil in a clay pot and sauté garlic & onion in it till it starts to brown. Sprinkle some salt and pepper in it. Add the blanched veggies, cooked pasta and more water if required. Let it simmer for at least 15 minutes.
  5. Adjust salt, pepper and serve garnished with parsley/ coriander.
  1. * Can add other vegetables and sprouts like broccoli, carrot, potato, zucchini, broad beans, chick peas, black beans and the like.
  2. * Seasoning with ginger gives a great flavor.
  3. * Unlike I did, only one pot can be used in real sense. Start by sauteing onion and garlic, add water and bring it boil, cook pasta in it first and then add veggies in order.
Grammars of cooking
FotorCreated minestrone


Tomato, Spinach & Broken Wheat Stew or Tzavarabour

Tzavarabour, frankly I don’t even know if I am pronouncing it right but I’ve spelt it right. This is a traditional Armenian recipe (Republic of Armenia is a country near Turkey) which I happened to randomly hit on the web from George’s cookbook, I was looking for a tomato-spinach soup and this recipe was quite interesting and so I picked it up. I replaced samba wheat rava for bulgar wheat which is used in the authentic recipe. It was a wholesome and light supper that I opted for yesterday; we both liked it.
Serves:  2
Preparation Time:  5 minutes
Cooking Time:  30 minutes
1.      Tomato – 2 large
2.    Spinach – 7-10 leaves
3.    Bulgar wheat (samba wheat – broken or rava) – ¼ cup
4.    Garlic cloves – 3
5.     Butter – 1 tbsp
6.    Salt to taste
7.     Pepper crushed – ½ tsp
8.    Coriander leaves – 2 tbsp chopped
Step 1: Put the tomatoes in boiling water for a minute and peel them when cool enough (I skipped this and found the small bits of tomato peels disturbing a bit while consuming); chop the peeled tomatoes and spinach into fine chunks. Peel and mince garlic cloves.
Step 2: Melt butter in a deep vessel and sauté tomatoes in it, add wheat to it, and then add stock if you’ve or add 3 cups of plain water & salt. Let it boil in simmered heat until the wheat is well cooked and soft.
Step 3: Add chopped spinach and cook further for 3 minutes by stirring occasionally. Add pepper now and turn off heat.
Step 4: Garnish with fresh coriander leaves; stir & serve immediately.

Potato Corn Soup

Ever since I fell in love with the Potato Leek soup that I had in a restaurant sometime back, I wanted to try out potato soup at home. After reading a lot of recipes I created my own version for Potato soup; it definitely tasted way different from the restaurant style one but it was good enough.

Serves: 2

Preparation Time: 5 minutes

Cooking Time: 20 minutes

1.     Fresh corn – 1
2.     Potatoes – 3
3.     Onion – 1
4.     Garlic – 1 cloves
5.     Butter – 2 tbsp
6.     Milk – 1 cup
7.     Fresh cream – 2 tbsp (optional)
8.     Salt to taste
9.     White pepper crushed – 1 tsp


Step 1: Boil the potatoes, peel and chop them into small dices.
Step 2: Shave the corn kernels form the stalk, peel garlic and chop onion.

Step 3: Melt butter in a pan and sauté garlic, onion, corn and potato cubes in it.

Step 4: Add a cup of milk and cook on simmered stove until corn kernels are soft.

Step 5: Cool it, strain the milk and grind the vegetables into smooth paste such that bits of corns remain.

Step 6: In the same milk mix the paste and bring to boil, adjust consistency with water and season with salt and pepper.

Step 7: Serve hot or warm garnished with fresh cream along with garlic breads.

Cornmeal Porridge

Cornmeal porridge is a simple healthy Jamaican recipe that I tried for breakfast today. Eating cereals every day has become the most preferred first meal for its ease of preparation and nutrient richness;  porridge is the next common dish and cornmeal porridge offers another good choice in this category. My husband liked this though I personally felt that it tasted bit like a baby food – smooth and sweet.

Serves: 2
Preparation Time: Nil
Cooking Time:  10 min

1.       Cornmeal – 1 cup
2.      Milk – 2 cups
3.      Water – 2 cups
4.      Salt – 1 pinch
5.      Sweetened condensed milk –  4 tbsp (can be replaced with sugar)
6.      Nutmeg grated – 1 pinch
7.      Cinnamon powder – 1 pinch
8.     Vanilla essence – 4 drops

Step 1: Mix cornmeal with water and bring it to boil with a pinch of salt.
Step 2: Add milk and boil in simmer by stirring continuously.
Step 3: Spoon in the condensed milk or sugar and mix well.
Step 4: Sprinkle nutmeg powder, cinnamon powder and drop in vanilla essence; mix well and turn off heat.
Step 5: Serve hot garnished with cinnamon powder.


* I had used the corn puttu flour that I had at home. A coarse cornmeal is generally flavorful.