Aunty u are truly an inspiration for me...u are too good ...I have been cooking most of your dishes....your way of cooking and explaining is just awesome...
I tried this recepie but I made it slightly thicker and forgot to add curry leave lastly and red chillies in the bagar. It was good I liked it. Thanks Gita for sharing
Aunty all yr recipes are sowell explained,and you are a encyclopedia on south Indian food.Why don't you write a book ,we will really benefit out of it.
Gita ji 🙏😀 Your Mysore Rasam 😍😍,I liked it very much easy, simple recipe, quick one, tasty ,I made side dish for all, rice upuma along with tomato gothsu n for all rice varieties, this Rasam was like appetiser. Show enum easy recipes like this. Our family enjoyed 😀🙏
Namaste mam and sir, Best is first. Andha saree border pink colour avloooooo azhaga iruku mam ungaluku, adding an additional glow to your face! Mysore rasam, varukaradhunlaye naan konjam rareadhan panuven. Neenga aana easya, azhaga manakka manakka panitel mam, So I got inspiration watching you do this and so nalaiku idhuvum, beansum plan! Endla enaku ROMMMMBA pidicha sweet kosamalli potrukel. poi oru pidi pidichutu varen mam.
I love all kinds of Rasam and have tried most of your recipes... really enjoyed everything Mam .., this looks delicious too ... will definitely try Gita Mam 🙏🏻
Vanakam thanks for this Mysore Rasam. It's tasting superb. I learnt this from you. I learnt Gottu Rasam too. Thank you. Have a beautiful day ahead. Keep well. 🙏💐🌹🍁🌟🌟🌟🌟
I had seen fresh rose petals floating in this type of rasam prepared on marriage occasions! Well done and expecting the balance three to celebrate the 'Rasam Week'! Blessings!
Thank you Ma; look forward to making this too 😊 Really appreciate how on-point all your measurements, steps, & techniques are: every recipe of yours that I've made, has been superb 🙏
Thanks a lot for the recipe aunty. Awesome rasam. But One small request. Apart from southindian dishes Could you pls upload different varieties of sabzi and dhal for phulkas. The sabzis that I learn from various sites are too oily and buttery . You are the perfect person always cooking with less oil and ghee. Hence I am asking you. I also believe that you can give the north Indian dish with a blend of southindian touch
Gitaji namaste .ur sharing nice nice recepies. My daughter is learning how to cook from you. I thank a lot to u. Because I also became expert by learning from you. Now I am 60 at this age I learnt cooking. Thank you alot. Please answer me. I'll wait ing for your reply
Thanks for the good post. I would like to share that very traditional recipe for rasam/saaru doesnt include tomato as, tomatoea came aftr 1600s. In udupi mutts etc they dont use tomato for rasam. For rasam without tomato.. use tamarind..dal and jaggery...proportion of dal will be more. Rasam powder (my grandmothers recipe) 1. Dhania seeds - 1 cup 2. Jeera - 1/3rd cup 3. Whole black pepper - 1/3rd cup 4. Methi seeds - 1/4th tsp 5. Curry leaves - 1 handful 6. Hing - 1 small groundnut size piece 7. Whole Red chillies - 3/4h cup spicy (guntur) and 1/4th byadige (for colour).. else 1and 1/4th can be full bedige also.. all optional. 8. Toor dal - 1tbsp (optional) 9. Mustard seeds - 1/2 tsp Dry roast each ingredient separately. Add a tsp oil and roast hing piece in it. Roast red chillies in oil too. Leave them in kadai till they cool and turn crispy. For black pepper.. roast in a little ghee till it splutters. Cool the roasted ingredients. Blend to an almost fine powder along with 1tsp of turmeric powder. Store in airtight jar. Lasts for about a month.
The special ingredient which makes Mysore rasam different from a regular paruppu rasam is dry coconut or kopparai . Please add jaggery also.. it will be yummier 😊
Hi Ma'm. We don't add Chana dal in Mysuru Saaru (rasam). In fact we add mustard seeds, methi, pepper,dhania along with Byadagi chillies.Also oil is big no right from frying till tempering. And yes without coconut n jaggery (with our Mandya bella!) its incomplete! Do try it know the original recipe :)
I don't think it is a good idea to put raw hing into the rasam ,it is better to add in the tempering.The powder should be little bit more smooth not too smooth otherwise it sticks in your mouth and may start coughing.See all this should be taken into consideration for Mysore Rasam.Mysore Rasam main ingredient is Cumin mam .Adding coconut milk is optional.Also we usually add Jaggery to Rasam.And once the powder is added it should come to few boils.Also note that please never use oil for tempering,ghee is the only item should be used for tempering especially for Rasam!
Good Morning -- On this Rasam preparation, you made "rasam masala" -- i watch many making Rasam Masala. Now let me know what is the difference between Rasam Masala and Sambar Masala. I found both are same, just a marginal difference. Dry Coriander + Jeera + Methi+ Black Paper + Red chillis + Dal + Tur/chaan. All these ingredients are common
yes you are right each family's recipe is different for example we dont add methi to rasam powder but add to sambar powder .. That is why i make a multipurpose powder which can be used for both sambar, rasam and also some curries
![I.N "HALLUCINATION" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/n5B5q1Hwt_U/mqdefault.jpg)
Kerla,samber and rasam is totally different.kerla veg recipes are too good.real taste of south Indian....
Punjab n kerla ka Khanna number one h.
Good. Excellent easily process dhanyavadhamulu
Ur rcp is very nyc everyone like ur Mysore rasam ty so much mam❤️❤️
Most welcome 😊
Thank you so much .....For this wonderful recipe.....😀
All recipes very nice
Thank you👍👍👍👍👍
Wow excellent rasam i like your all recipes namste mam thanku
Most welcome 😊
Amazing. You made it so easy. Thank you for the recipe.
My pleasure 😊
Thank you mami for the recipe and for the invaluable tips.
Happy to help!
Aunty u are truly an inspiration for me...u are too good ...I have been cooking most of your dishes....your way of cooking and explaining is just awesome...
Happy to know that . Thanks!
Namaste,,,Aap bahot pyare ho aunty ji,,,m to bus aapke bolne ke simple tareeke ko sunti hun,,,apko bhagwan bus swasth hi banake rakhe ,,,love u
Bahut bahut Dhanyavaad gkp!
I tried this recepie but I made it slightly thicker and forgot to add curry leave lastly and red chillies in the bagar. It was good I liked it. Thanks Gita for sharing
You can always dilute it with more Dal water/Tomatoes and hot water.!
You are very beautiful 😍. Thanks for the delicious recipe 😋😊
My pleasure 😊
U have become specialist in rasam recipes😀👍
Amma I tried it today awesome receipe love you 😘
Thank you so much
Very nice I did it madam your explanation is so good
Thank you so much 🙂
I cooked tomato thick y day .. mast ho gaya
Hi aunty tried all most all rasam receipes all r really tasty for this cold climate. Thank you😊
You are most welcome
Wow so yummy and tempting 😋😋will definitely try . Thank you 🙏🏻 have a good day 🌸
Thank you too
Hi mam Mysore Rasam is very nice thanks for sharing with All of us All the Best
Namasthe aunty I love your good spoken your English
Thank you so much
Amazing ji. Tomorrow itself I'm going to do. TQ.Dr.SaranyaVijay
Your explanation is excellent Madam. Thank you very much. I would like to make it.
Suriakala,
I think what you wanted to say was "quality" NOT quantity!
Nice Chechi may ganpati bapa bless you thank you 💕👍
Thanks Kavita
Aunty all yr recipes are sowell explained,and you are a encyclopedia on south Indian food.Why don't you write a book ,we will really benefit out of it.
Thank you dear
Namaste Gita Ji, this looks really delicious. I'm eager to try it. As usual you and Uncle have delivered a wonderful, easy recipe. Thank you both!
Thank you dear. will convey to Uncle too!
Excellent Gita mam...thank you ☺️
The rasam looks so delicious. Would definitely try it out soon.
Once again thank you Gita ma'am.
Thanks Ketki!
Yummy thanks Geeta aunty for all your videos and recipes my moms name is also Geeta :)
Hi gita...love ur steel vessels ur using..so different from d mumbai ones😊
Made it yesterday. It was really yummy! :) Thank you mam! :)
My pleasure 😊
Will try tomorrow surely amma love you 😘
All the best
My Mysore taste is great
Beautifully explained. I would love to see pepper rasam video as well.
Gita ji 🙏😀
Your Mysore Rasam
😍😍,I liked it very much
easy, simple recipe, quick one, tasty ,I made side dish for all, rice upuma along with tomato gothsu n for all rice varieties, this Rasam was like appetiser.
Show enum easy recipes like this. Our family enjoyed 😀🙏
Mam your mysore Rasa m is very fine wish you All the best
Very nice 👌👌👌👌
Loooks yummy 😋
Thank you 😋
Namaste mam and sir,
Best is first.
Andha saree border pink colour avloooooo azhaga iruku mam ungaluku, adding an additional glow to your face!
Mysore rasam, varukaradhunlaye naan konjam rareadhan panuven.
Neenga aana easya, azhaga manakka manakka panitel mam,
So I got inspiration watching you do this and so nalaiku idhuvum, beansum plan!
Endla enaku ROMMMMBA pidicha sweet kosamalli potrukel.
poi oru pidi pidichutu varen mam.
Thanks is too small a word for all your affection!
I love all kinds of Rasam and have tried most of your recipes... really enjoyed everything Mam .., this looks delicious too ... will definitely try Gita Mam 🙏🏻
Great! Thanks
Vanakam thanks for this Mysore Rasam. It's tasting superb. I learnt this from you. I learnt Gottu Rasam too. Thank you. Have a beautiful day ahead. Keep well. 🙏💐🌹🍁🌟🌟🌟🌟
thank u enjoy ur receipie
I had seen fresh rose petals floating in this type of rasam prepared on marriage occasions!
Well done and expecting the balance three to celebrate the 'Rasam Week'! Blessings!
Thank you very much!
I am from mysore....thank you for sharing the recipe....a piece of jaggery will add more taste to this rasam
I agree Monica. thanks
This Mysore rasam missing coconut mam
@@GitasKitchen the best
@@GitasKitchenthe best
Another stellar recipe ! How do you remember all this in your head ?
Thank you so much. We have grown up with this food !
@@GitasKitchen Could you mail me directly please? viswanathan.suresh at gmail dot com
Namasthe aunty,
Yummy yummy rasam....
Very nice aunty .....
It looks so yummy maa...mouth-watering rasam ....
wow nice learnt a lot from your videos rasam is my favorite :)
Oh sure will try this very soon .Apt climate in Mumbai now.
Thanks Valsala
Well explained. God bless you.
Thank you Ajitji
Thank you Ma; look forward to making this too 😊 Really appreciate how on-point all your measurements, steps, & techniques are: every recipe of yours that I've made, has been superb 🙏
Thank you for this simple rasam recipe Ma'am
Hello
Thanks a lot for the recipe aunty. Awesome rasam. But One small request. Apart from southindian dishes Could you pls upload different varieties of sabzi and dhal for phulkas. The sabzis that I learn from various sites are too oily and buttery . You are the perfect person always cooking with less oil and ghee. Hence I am asking you. I also believe that you can give the north Indian dish with a blend of southindian touch
Sure. Thanks
Good evening Mrs Geeta
Wonderful rescipe Mysore rasam
Very nice... but I add a quarter teaspoon of turmeric powder...
Nice recipe
Thanks a lot
My fav👍💞
Super yummy madam
Gitaji namaste
.ur sharing nice nice recepies. My daughter is learning how to cook from you. I thank a lot to u. Because I also became expert by learning from you. Now I am 60 at this age I learnt cooking. Thank you alot. Please answer me. I'll wait ing for your reply
Thanks a lot Karmina. All best wishes to your daughter!
Geeta garu, can you please tell us your mixer grinder brand and model name
Morphy Richards Icon DLX
@@GitasKitchen Thanks Geeta Garu!
Namaste mam and sir,
Kosamalli oru parupu vidama kaali paniten.
@2.08 enake sonnadhu mari irundhadhu.
I said OMG!
Thank you mam.
Super
Thanks Amma I am from Mysore
Welcome
How much rasam powder can we use ? Which is shared by you in one of the link of rasam powder?
You can use 1 tsp of rasam powder
😊😊😊😊😊
Good Morning -- Again I m Vinay, Namaste Madam. Pl let me know "Amsul/Kokam Rasam" i think Amsul is called, Gracinia Indica
Let me check
Geeta aunty shall I come to eat rice and rasam
Hi Gita, Rasam looks delicious! Thank you.
Coconut and jaggery are intrinsic to mysore rasam....correct me if I am wrong.
Oh yes, they really give the more authentic taste.
Thanks Sunitaji You are very correct 💕
Madam I tried this it was excellent but the masala quantity you pl.mention maam.
Please see description box for all ingredients
Mam. Make a vedio on.... How to reduce kids unwanted hair growth powder
Please see my Herbal bath powder video.It will help
How to make pakoda curry mam
I have already uploaded. Please see under South Indian side dishes on my channel playlist
How 2 make gummadkaya sabji telgu style?
Should we wash tamarind in 2-3 waters before extracting the juice out of it ?
Wash it once. It's enough. And yes save water!!
Mam namastey. U hv missed the ingredient of coconut used in the traditional Mysore Rasam
Coconut, jaggery can be added as per taste
Thanks for the good post. I would like to share that very traditional recipe for rasam/saaru doesnt include tomato as, tomatoea came aftr 1600s. In udupi mutts etc they dont use tomato for rasam. For rasam without tomato.. use tamarind..dal and jaggery...proportion of dal will be more.
Rasam powder (my grandmothers recipe)
1. Dhania seeds - 1 cup
2. Jeera - 1/3rd cup
3. Whole black pepper - 1/3rd cup
4. Methi seeds - 1/4th tsp
5. Curry leaves - 1 handful
6. Hing - 1 small groundnut size piece
7. Whole Red chillies - 3/4h cup spicy (guntur) and 1/4th byadige (for colour).. else 1and 1/4th can be full bedige also.. all optional.
8. Toor dal - 1tbsp (optional)
9. Mustard seeds - 1/2 tsp
Dry roast each ingredient separately. Add a tsp oil and roast hing piece in it. Roast red chillies in oil too. Leave them in kadai till they cool and turn crispy. For black pepper.. roast in a little ghee till it splutters.
Cool the roasted ingredients. Blend to an almost fine powder along with 1tsp of turmeric powder. Store in airtight jar. Lasts for about a month.
Thank you so much Arathi for sharing your grandmas recipe. I'm sure its very authentic. Will give it a try
This is the way we used to do, thank you aarthi for sharing with others
If we use channa dal it becomes sambar powder, huli powder
@@padmas2582 .. yes maam! Huli/sambar powder has more dhania and methi proportion and channa dal.
U r absolutely right aarthi
Amma No need to add coconut while grinding ??
Yes you can
Thanks you ma
Super rasam
Thanks Gladys!
Top. Plse tell me about your tempering pan name.
This is a very old one. You can get a similar one from Amazon amzn.to/2XGjiwd
Many recipes i see adding coconut in mysore rasam. Is it necessary.
yes it is usually added
Mysore rasam very tasty
Thanks Chandra
The special ingredient which makes Mysore rasam different from a regular paruppu rasam is dry coconut or kopparai . Please add jaggery also.. it will be yummier 😊
Thanks for your suggestion Vasumathi!
How about coconut I add to mysore rasam ?
sure you can add
Superb
Thanks Suma
jsk Ji ....which gita u r.....gita k sang ...satsang .....ya bhagwat k sang..bhagwatgita.....my mom
Jai Shri Krishna!
This was really really good
Plz show poori palya recipe
Sure Fathima
Yummy
yummmy
No need of cumin seeds for this rasam Gita mam?
Not required
Hi Ma'm. We don't add Chana dal in Mysuru Saaru (rasam). In fact we add mustard seeds, methi, pepper,dhania along with Byadagi chillies.Also oil is big no right from frying till tempering. And yes without coconut n jaggery (with our Mandya bella!) its incomplete! Do try it know the original recipe :)
I understand there are many versions of the recipe depending on the region. I'm sure your recipe will be tasty too!Thanks
Love ur videos👌I wanted to kno.. Does rasam always have dal in it? In restaurants they serve rasam like soup...thank you from Nairobi 🙏🌹
Not necessarily. There are rasamos with dal also lie pepper rasam or jeera rasam.I"ll try to include these recipes too
I don't think it is a good idea to put raw hing into the rasam ,it is better to add in the tempering.The powder should be little bit more smooth not too smooth otherwise it sticks in your mouth and may start coughing.See all this should be taken into consideration for Mysore Rasam.Mysore Rasam main ingredient is Cumin mam .Adding coconut milk is optional.Also we usually add Jaggery to Rasam.And once the powder is added it should come to few boils.Also note that please never use oil for tempering,ghee is the only item should be used for tempering especially for Rasam!
Jaggery missing ji
Yes. We can add a small bit!
Thanks ma'am
Goodmorning aunty
Thank you so much for everything
Regardes
Saroja Kuwait
Medical professionalist
Hello aunty....I really want to meet you...❤❤😘😘
Where do you stay ?
@@GitasKitchen In Patna aunty...bahut dur..
Mysore rasam should have jeera slso. Without jeera(cumin) there won't be addded flavour. The method is ok.
Thanks for sharing
Thank you so much mam
Good Morning -- On this Rasam preparation, you made "rasam masala" -- i watch many making Rasam Masala. Now let me know what is the difference between Rasam Masala and Sambar Masala. I found both are same, just a marginal difference. Dry Coriander + Jeera + Methi+ Black Paper + Red chillis + Dal + Tur/chaan. All these ingredients are common
yes you are right each family's recipe is different for example we dont add methi to rasam powder but add to sambar powder .. That is why i make a multipurpose powder which can be used for both sambar, rasam and also some curries
I can over eat rice when there is rasam !!! We don't need any other sides .
Thank you
Great! I love rasam too