I sat on the car at 7. 30 am today watching the leaves swirls its way to the ground. I was sipping tea from my new Contigo mug to beat the calm brush of freezing air outside. Colorful leaves are falling and its autumn now. My drive way is filled with dried yellow, orange and red leaves. A season that grows into cold winters in the next few weeks. It’s Thanksgiving eve and I am thinking what to cook for dinner tonight. It needs to be hot enough to warm the soul and yummy enough to keep my feasters happy. The South Indian in me calls for Rasam – a steamy peppery concoction made with tangy fruits and spiced with peppercorns and dry red chilies.
I made this recipe for a baby shower I hosted for a very dear friend of mine. She is special and that says it all. So I handpicked a complete South Indian menu for her. This dinner was hosted via Feastly website. Feastly is a medium to host dinners for everyone who loves food. It is a portable where authentic food is cooked and served by a hospitable host. Feastly connects the locals with home chefs. I chose to host this baby shower in a cocktail party style. I called it Mad Madras Party. In this party, the feasters tasted popular dishes from my city – Madras. Since it was completely planned for her, I wanted the food to do all the talking. From her smiles, I knew that she loved the surprise and also the food. If you want to be at one of my event, please hit the crave button on my Feastly page and “request for a date”. I would love to cook for you guys.
Spices and Aroma
Mad Madras Party Menu
Cocktail Style: Hors d’oeuvres + 5-course Indian-inspired tasting menu
Plums Rasam Shots
Plums + Spice Powders + Cilantro
Sweet Plantain Disks
Plantain + Yogurt + Cardamom Powder
Rice-Lentil Cakes + Tomato Chutney + Lentil Stew
Rock and Roll Semolina Khichadi
Semolina + Vegetables + Spices
Pillow Idhiyappam with Coconut Stew
Rice Noodles + Vegetables cooked in spicy coconut milk
Rosepetals Jam + Cardamom Milk + Crushed Biscotti
PLUMS RASAM SHOTS
Yield: About 16 shot glasses
- 1 tablespoon ghee or oil or butter
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1/2 teaspoon chili flakes
- pinch of asafoetida
- 3 garlic cloves, minced
- 1/2 inch ginger, minced
- 10 curry leaves, finely chopped
- 1 teaspoon turmeric powder
- 3 chubby, juicy plums, chopped
- 1 tablespoon coriander powder
- 2 teaspoon crushed black pepper corns or pepper powder
- 1/2 tablespoon cumin powder
- Salt to taste
- 2 cups water plus more if needed
- 1-2 teaspoon honey or any natural sweetener depending on how ripe the fruit is.
- 2 tablespoon cilantro, finely chopped
- Heat ghee,oil or butter until its sizzling hot. Throw in the mustard seeds and let it pop. Then add the cumin seeds, chili flakes, asafetida, garlic, ginger and curry leaves. Saute for a minute.
- Sprinkle turmeric powder and cook for a minute.
- Throw in the plums, coriander, black peppercorns (crushed) and cumin powder and mix well to combine. Pour water and bring it to a rolling boil. Switch off the flame.
- Taste the rasam. If its not sweet, add the sweetener. Please add more crushed peppercorns if needed.
- Mix in finely chopped cilantro.
- Ladle the rasam into shot glass and top with a cilantro leaf. Please make sure its mildy hot and not steamy hot.
Here is the link to the shot glasses similar to what I used for serving rasam. Click on the amazon link. It’s PRIME eligible too.
Anchor Hocking 12-Pack Heavy Base Shot Glass Set, 1.5-Ounce