Description:Rasam is a South Indian soup recipe made with toor dal, tamarind juice, tomato and a variety of spices. It is a spicy, tangy and can be done with in 10 mins. This tasty rasam can be served with hot plain rice or as a beverage. Kindly watch this rasam recipe video and share with your family friends and groups. Ingredients:
1 Tbsp Coriander Seeds
1 Tsp Peppercorns
1 Tsp Cumin Seeds
2 Whole Red Chillies, halved
3 Tbsp Vegetable Oil
1 Tsp Mustard Seeds
1 Green Chilli, slit
15-20 Curry Leaves
⅛ Tsp Turmeric Powder
300ml Tomato Puree
1 ½ Tbsp Tamarind Paste
4 Drops Spice Liquid Hing
Water as required
Salt to taste
Coriander, for garnish
Heat a pan over medium heat and add coriander seeds, peppercorns, cumin seeds and red chillies. Dry roast for a minute and transfer to a grinder.
Grind to form a rasam masala. Keep aside.
In a wok or deep pan, heat oil over medium heat and mustard seeds. Cook until they start to splutter and add the green chilli along with curry leaves and turmeric powder. Mix well and add the reserved rasam masala. Mix again.
Add tomato puree, tamarind paste and mix well. Add the hing drops along with water and give it a nice stir. Add salt, mix again and bring to the boil. Cook for 5 minutes.
Once cooked, transfer the rasam to a serving bowl, garnish with coriander and serve hot with papad.
A refreshing smoothie which is a blend of apple, saffron,milk, and sugar. It is simple and easy recipe to prepare. All you need to do is infuse saffron in hot milk and blend together saffron milk, apple, milk and sugar. Do try this delicious and healthy smoothie and let us know how it turns out!
Ingredients: ⅓ Cup Warm Milk 20 Kesari Saffron Strands + for garnish 1 Apple, peeled & diced 300ml Milk 3 Tbsp Powdered Sugar Apple Slice, for garnish Method: In a small bowl, add warm milk along with saffron. Mix well and let it infuse for 5 minutes. Add the infused saffron milk to a blender jar along with diced apple, milk and sugar. Blend for 2 minutes and chill in a refrigerator for 20 minutes. Pour the saffron apple smoothie to a serving glass, garnish the rim with an apple slice and serve chilled.
Saffron mango jam is a delicious preserve made from mangoes, powdered sugar, water and saffron strands. Adding saffron to the mango jam recipe gives it a rich aroma and taste which you can savour by slathering the jam onto a slice of toast and enjoy a hearty breakfast with a glass of milk in the morning. It is a great homemade jam recipe which you can enjoy every morning as the jam can be stored for up to a week in an airtight container kept in the refrigerator. Do try this easy mango jam recipe and enjoy with your breakfast. Mangoes can be replaced with orange or pineapples in case they are not available.
400g Mangoes, peeled & diced
150g Powdered Sugar
¼ Cup Water
20-25 Kesari Saffron strands
Method:In a non-stick pan, add mangoes along with sugar and heat over medium heat. Mix well and add water. Mix again, bring to the boil and add saffron. Give it a nice stir, cover and cook for 10 minutes.After 10 minutes, remove the cover and mash using a potato masher. Cook for 8-10 more minutes until the mango jam becomes syrupy.Once cooked, remove from heat and keep aside to cool.Once cooled, transfer the jam to an airtight container and serve as required or store in the refrigerator.
Mango Kalakand – A very tasty mango flavored kalakand. Mango kalakand is made with mango puree, mashed paneer, saffron, milk, sugar, and almonds. A perfect sweet that can be made on all special occasions and festivals. Try this delicious Mango Kalakand and share your experience. Ingredients: ¼ Cup Warm Milk 20 Kesari Organic Saffron Strands ¾ Cup Mango Puree 200g Paneer, mashed 3 Tbsp Sugar 2 Tbsp Almonds, sliced Method of Preparation: In a small bowl, add warm milk along with saffron strands. Mix well, let it infuse for 5 minutes and keep aside. In a non-stick pan, add mango puree and heat over medium-low heat. Once the puree starts to bubble, add paneer and mix well. Add saffron infused milk to the paneer mix and cook on medium-low heat for 10-15 minutes. After 15 minutes, add sugar and mix well. Continue to cook for 10 more minutes until most of the liquid has evaporated and the kalakand mix becomes thick. Once cooked, remove the pan from heat, transfer the kalakand mix to a rectangular tray and even out the surface using a spoon or a spatula. Sprinkle sliced almonds on top of the kalakand and refrigerate for a few hours until set. Once the kalakand is set, cut into desired shape and size and serve.
Fruit custard is a delicious, tasty dessert with the creamy texture of the custard and a crunch of fresh fruits. Beat the summer with this chilled fruit custard loaded with fresh fruits and flavored with saffron.
50ml + 500ml Milk
20g Custard Powder
20 Kesari Organic Saffron Strands
3 Tbsp Powdered Sugar
½ Apple, diced
1 Kiwi, diced
¾ Banana, sliced
⅓ Cup Pomegranate Seeds + for garnish
Mint, for garnish
In a small bowl, add 50ml milk along with custard powder. Mix well and keep aside.
In a deep non-stick pan, add remaining 500ml milk and bring to the boil. Transfer a ladle of the hot milk to a small bowl, add saffron and let it infuse for 5 minutes. Return the saffron milk to the boiling milk and mix well.
Add sugar and mix again. Add the custard mix from step 1 slowly into the milk and stir well until thick. Make sure no lumps are formed. Once the milk becomes thick, remove from heat and keep aside to cool for 15 minutes.
After 15 minutes, transfer the custard to a bowl, add apple, kiwi, banana and pomegranate seeds. Mix well.
Once the fruit custard is ready, transfer to serving bowls, garnish with more pomegranate seeds and mint and serve as is or chilled.