Ariso Recipes
Neem Flower and Strawberry Rasam
Last update date: February 24, 2012
Recipe Name: Neem Flower and Strawberry Rasam Ingredients: Ghee (for tempering) 0.5 teaspoon;Neem flowers 0.5 tablespoon;Tamarind, pulp (Tamarindus indicus) 20 g;Strawberry powder 0.5 teaspoon;Tomato, ripe, local (Lycopersicon esculentum) 1 piece;Jaggery, cane (Saccharum officinarum) 2 teaspoon;Ghee 1 tablespoon;Salt 0 as required;Asafoetida (Ferula assa-foetida) 0.5 teaspoon;Mustard seeds (Brassica juncea) 1 teaspoon;Red Chillies (Capsicum annum) 1 piece;Curry leaves (Murraya koenigii) 5 stalk; -- These are recipe details of a recipe in my database. i need you to create a description for this recipe that will describe it aptly based on its name, ingredient list, and cooking steps. Make sure the descriptions are and never extend below 200 characters and beyond 300 characters. Do not use jargon and keep the English as simple to read as possible. It should not contain recipe name. Keep it short
45 minutes.
South Indian
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Ingredients
6
How To Cook?
1
To start preparing the neem flower and strawberry rasam, heat one tablespoon of ghee in a pan. fry the neem flowers on low heat until they turn brown. set them aside.
2
In a separate bowl, soak the tamarind in 1 and 1/2 cups of warm water for about 10 minutes. extract the juice and discard the pulp.
3
Now, take a medium-sized vessel and mix the tamarind juice, jaggery, strawberry powder, chopped tomato, and salt.
4
Add 1 and 1/2 cups of water to the mixture and let it cook for 10-15 minutes over low flame until the rasam froths up.
5
Once the rasam froths up, add the fried neem flowers and immediately turn off the heat. set it aside.
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