Main Dishes

Betel Leaf Rasam (Vetallai Rasam)

13

Vethalai Rasam is a healthy and delicious Rasam recipe with the beautiful aroma. It is a Known as Betel Leaves Rasam because it made of Betel Leaves which has lots of medicinal properties. In India, Betel Leaves is called as Paan, which usually Eat by Indian Paan with many stuffing in it. Chef Preetha Srinivasan comes up with the Great idea and made Tangy Betel Leaves Rasam.

2
4-5 betel leaves
3/4 tsp black pepper
1 tsp cumin seeds
2 dried red chillies
2-3 garlic cloves
2 small tomatoes, pureed
pinch turmeric powder
to taste Hing dissolved in water
to taste Salt
1 tbsp ghee
4-5 curry leaves, slivered or whole

1. Dry roast coconut on a medium flame till colour changes. Keep it aside to cool.

2. In another pan, heat oil and fry hing.

3. Add dals. Roast on a medium flame till the dals change...
See the full directions on my site

Nutritions

Calories
98

Sodium
11mg
0% DV

Fat
6g
9% DV

Protein
2g
4% DV

Carbs
11g
3% DV

Fiber
3g
13% DV

This cheese bake is very easy and quick, so anyone can make this, including those who have lots to do or those of you who have not enough time.

100 g Prawn
1/2 Bloccoli
Sauce:
6 tbsp Mayonnaise
4 tbsp Milk
1/2 tsp Mastard
100 g Cheese
1 pinch Salt
1 pinch Pepper
4 people

1. Cut the big prawn in half.

2. Put mayonnaise, milk, mustard , salt and pepper in a jam jar. Close the lid and shake it.

3. Place the broccoli and the prawn into an ovensafe dish.

4....
See the full directions on my site

Nutritions

Calories
384

Sodium
1424mg
59% DV

Fat
28g
43% DV

Protein
23g
46% DV

Carbs
5g
1% DV

Fiber
1g
6% DV

This traditional German Christmas Stollen bread is a festive addition to your holiday celebration! The rich, buttery sweet bread is studded with a variety of dried fruits like cranberries, cherries and raisins, nuts, subtle notes of citrus, and plenty of warm spices. Finish it off with a blizzard of powdered sugar, grab a warm cup of coffee, and settle in for the ultimate cozy treat!

For the Fruit:
1 c raisins
1/3 c golden raisins
1/3 c sweetened dried cranberries
1/3 c dried cherries
3 T dark rum or orange juice
For the Sponge:
2 packets active dry yeast
1/4 c warm water
2/3 c whole milk
1 t honey
1 c all purpose flour
For the Dough:
1/3 c honey
1 egg
1/2 c salted butter
1 T lemon zest
1 t salt
1/2 t ground nutmeg
1/2 c chopped nuts
3-4 c all purpose flour
vegetable oil ( for coating the bowl )
For the Filling:
2 T salted butter
2 t ground cinnamon
3 T granulated sugar
For the Topping:
1/2 c confectioners sugar
2 loaves

PREPARE FRUIT