Sunday, September 21, 2014

Tendle Talasani



Here finding good ivy gourd is not easy. Either its ripened or not fresh. So whenever we get these cute gourd we just don’t think to buy it.
Here is a yummy and simple recipe with Ivy gourd. Tendle as we call it in Konkani is tempered in lots of garlic and chillies. And the yummy stir fry is ready.
Recipe for Tendle Talasani




We need :
Ingredients:
Ivy gourds(tendli) 2 cups
Red chili long ones 4-5
Oil 1 tbl spn *
 Garlic cloves 7 (10-12 if Indian garlic is used) crushed
Salt to taste

Method:
Wash the ivy gourds/ tendle and remove the ends of ivy gourds and crush them slightly.
Add salt to these and allow to rest for atleast half an hour.
After half an hour squeeze the tendle/ivy gourd and keep aside for later use.
In a Kadai/Wok heat oil add crushed garlic and fry them till golden brown.
When done add in broken red chillies and stir for a second or 2 until the chillies get crisp.
Now add in the squeezed and crushed garlic and mix well.
Just sprinkle some water and allow it to cook covered.
Stir in in between making sure that ivy gourds do not burn.
Fry them until slight crisp, remove from flame.
Serve hot with dal and rice or Rasam and rice. 




Note: 
Add more chillies if you love your dish spicy.
check for salt if necessary add it when the ivy gourd is cooking.
Add 2 tbsp oil if you are not much concious like me ;)

Happy Cooking,
 


Saturday, September 20, 2014

Carrot Chutney

Hello Everyone,
How are you all?? Here I am with a lip smacking chutney recipe which needs no coconut.
Carrot Chutney

For this we need:
2 carrots peeled and cut into slices
1 onion peeled and sliced
2 cloves of garlic
6 red chiilies (long)
½ tsp methi seeds/fenugreek seeds
A small pc of hing or ¼ th tsp hing powder
1 tsp urad dal seeds/split black gram
1 tsp oil
Salt to taste
To temper
1 tsp oil
1 tsp mustard seeds
Curry leaves a spring
Method :
In a pan/kadai heat oil and add methi seeds,urad dal and roast until it turns brownish in colour now add the red chillies, hing and roast until the chillies are crisp, now add in garlic cloves and onion slices and fry them until the raw smell if totally gone. Once this is done add in sliced carrots, salt to taste and fry it until the carrots are tender and cooked. Remove from flame and allow it to cool down a little.
Once done pour the whole mixture to a mixer jar/blender and puree it smooth.
Check for salt if required more add in a little extra.
Now in a tadka pan /small pan heat a tsp oil add mustard seeds, when they splutter add curry leaves and temper over the chutney.


I served this with Undi, you can enjoy it with any kind of dosa or Idli.
Note:
Adjust chillies according to your spice level.

If you like it tangy you can add a tsp of tamarind paste.

Coming Up Next Undi,


 

Tuesday, September 16, 2014

Limbiya Saaru/Lemon Rasam

 Hello Everyone,
Today I am just posting a picture of a recipe which I have already posted long back – that is Limbiya Saaru/Limbiya Rasam to compliment this picture I am posting  a food art.
Ever since I am in a cooking site in FB I have seen so many yummy recipes and met wonderful people out there. 



In that particular site they have particular themes and people post their recipes as per the theme. On 11th of every month they have Food Art and deco theme where all talented foodies post their artistic food.
Peeping in there I too got provoked and started trying my hands on it. The very first thing I did was cucumber garnish(I will post it someday) and got praises and lovely comments from fellow foodies. More than that my little girl was so happy to finish her salad that I thought I must keep trying my hands on it and here is my humble attempt to make Lemon Mouse a non destructive mouse ;).



Hope you all like this,
Happy Cooking.



Saturday, September 13, 2014

Tiffin/snack Box Idea - Bi coloured Paratha and Chequered Paratha

 Hello Everyone, 
How are you all doing??  Here everything is going on great. M’s school has started and I am off my lazy mode.
Packing healthy food is what I look for. I try adding up veggies in paratha,idli or even dosa. Sometimes yes she gets to eat her favorite fried food i.e Baby corn fingers. I don’t go searching for recipes to pack for her Tiffin box as she is not a fussy kid. Lovely girl I am bless with, but sometimes she demands for something colourful or her favorite juice or sometimes her favorite candy which I do not give as its not allowed to pack in her snack/tiffin box.
One fine day as I was just browsing I found Pari’s chequered paratha and it caught my eyes. I make palak parathas as well as beetroot parathas but this one was eye catching so I decided to make it as soon as possible. I was so excited to make this paratha, not because M would be eat it happily but the excitement on her face looking at something new could never be explained.
Unfortunately I had to rush on and make these paratha’s as the small sister woke up just at the crucial time. I did not bother much about perfection as I had to finish of the cooking , pack it get M ready and entertain the little girl who was just rolling near my legs without crying like a pussy cat.

 Pari has got it perfect. Mine looks amateur. Nevertheless M loved it saying Amma tu kitle chanda khan pura kartha(you make such beautiful dishes). And the smile on her face paid for the little effort I took J.
For our lunch I made simple 2 coloured parathas.
Without much a do lets get on to the recipe here is what we need:
INGREDIENTS
For Green Dough
A  handful of spinach leaves
A little coriander leaves
A tsp of roasted jeera powder *
2cups whole wheat flour (add more or less as required)
Salt to taste
For Pink dough
1 beetroot washed, peeled and chopped roughly
2 tsp sugar *
A tsp roasted jeera powder
2 cups whole wheat flour (add more or less as required)
Salt to taste
Other Ingredients
 Cooking oil or Ghee for roasting
Wheat flour for rolling
Above is M's tiffin box which has dahi,chequered paratha,and guava
 Method:
Wash the Spinach, blanch it and puree it into a fine paste along with coriander leaves without using water. In a large bowl add in the paste, salt to taste, jeera powder and first add about a cup of flour mix  in rest of the flour with the paste making sure the dough doesn’t stick to your hands *.Cover the dough and rest it for about 15 minutes.
Make the pink dough in the similar way as the green dough*.
Now to make the chequered paratha:
Take equal sized pink and green dough and smoothen them to make balls.
Roll a green and a red ball separately using wheat flour not a thin* flatbread.
Place the two coloured flatbreads over each other and cut around the edges to give a square shape. Remove the cut edges* and place them over each other.
Cut equidistant strips of the flatbreads.
Remove the top horizontal strip.( I made a mistake here is what I realized after clicking the parathas for sure I will correct my mistake and post it here soon J.)
Put one horizontal strip of green colour on the vertical strips of pink colour. Place one end of the horizontal strip under the first vertical strip and apply water on it so that they stick. Now push the horizontal strip under the alternative layer and finish up with all the strips.
Complete the entire flatbread in the similar way.
Place a Tawa/griddle on the stove to heat.
Lift the flatbread gently and transfer to the hot griddle/Tawa. Roast it on the hot griddle on both the sides using some Ghee(I used ghee as it is for my little girl you can use oil too), till it’s cooked and brown spots are seen.
Pack them for your Kids tiffin and make them happy J.
Serve it with raita,pickle or sabzi of your choice J.


To Make Bi coloured Simple Parathas:
Roll in both the dough length wise and twist one with other and pinch small balls out of it and roll into parathas like we make normal parathas.

Notes:
In the actual recipe it calls for green chilli but I have skipped it completely and replaced it with Jeera powder.
I have added sugar to beetroot mixture you can skip it over.
Actual recipe has carrot in the pink dough which I have skipped as i ran out of carrots in my pantry.
I have blanched the beetroot and then pureed it and this step is completely optional you can grind the beetroot just as it is but I felt the parathas had a sweetish texture because of cooked beetroots.
This needs lots of patience and takes time. So make sure you have both of then ;).
For step wise recipes check Pari's blog from where i tried this.

Till then,
Happy Cooking,
 


Wednesday, September 10, 2014

Barley Dosa with Batate Song



I am just trying to post breakfast recipes in my blog. Including health in breakfast is what I am looking for now.
Barley is one such ingredient which I had never tasted till I made this dosa. Though I had heard about the benefits of barley water I we never knew that we could include this in our daily diet until I saw Pavithra’s barley dosa. Later after googling I found many recipes for barley such as salads, soups which I will be trying.


Thank you Pavithra for this recipe it is super hit here J.

Adapted from dishesfrommykitchen





Here is what we need:
1 cup urad dal
3 cups barley *
1 tsp methi seeds
Salt to taste
Water to grind the batter
Method:

1. Wash and soak the barley for 5 to 6 hrs.
2. Wash and soak the Urad dal and methi seeds together for 3 hour.
3. Grind the urad dal finely and foamy.
4. Grind the Barley to a very fine batter.
5. Mix both the batter well by adding salt and ferment it overnight.
6. Pour ladle full of batter in the middle of hot skillet move the ladle clockwise spreading towards the edges of the skillet.
7. Grease with a tsp of oil when it gets slightly brown at the bottom flip over the other side.


Serve crisp Barley dosa with your favorite dip like chutney sambar, Batate Song(I served my dosa with this) or Batate Bhaji




*      Note:
If you are using a stone grinder or tilting grinder you can add 4 cups of barley.
If you are using mixer grinder like me just keep the amount of barley to 3 cups.


Batate Song/ Potato Song will be coming soon up here....
 

Monday, September 8, 2014

Lunch Box Idea - Potato Soya Tikki/Cutlet

I am a happy mom when Manya comes back from school and tells me Amma today I loved the food you packed for me or they were Yummy J. I am sure all you mom’s out there feel the same.
It just happened to me today when M returned back from school washed her hands and legs hugged her little sister and came to me running to tell that the tikki’s I gave her were Yummy and Super J. Then she slowly told me that she spilled a little ketchup on her uniform… soon I replied it’s ok manya  but was the tikki/cutlet super and yummy or you told me so because you spilled ketchup?  No amma it was really yummy I wanted one more but you just gave me 4… Awwww wasn’t that sweet of her. I packed just 4 thinking she might get one back just like that because she has a small appetite just like her parents ;).

Ok getting back to today’s recipe its Potato and Soya Cutlets/Tikki, I made these without following any particular recipe.
For making the Tikkis
ü  Soya granules  ( Meal Maker granules  ) – ½  cup*
ü  Potato - 2 no , Boiled, peeled and Mashed
ü  Red chilli powder – 1  tsp (adjust the spice according to your taste, as I made it for 3.5 yr old I kept it less spicy) *
ü  Garam Masala Powder – ¼ th tsp
ü  Salt - to taste
ü  Lime juice – ¼ th tsp 
ü  Roasted jeera powder- ¼ tsp
ü  2 tbsp bread crumbs
ü  1 tbsp coriander leaves finely chopped.
ü  Salt to taste

Other Ingredients :
ü  Bread Crumbs for coating
ü  Oil to shallow fry

Method:
Soak soya granules in hot water for atleast 30-35 minutes. Squeeze the water very well and keep aside for later use. *
Cook potato, peel it and mash it well.
In a large bowl add in the squeezed soya granules, mashed potato and all the other ingredients listed above except for the Other Ingredients.
Mix it well and make small lime sized balls and flatten it with your palms, do this with all the mixture prepared.
Take a clean plate add some bread crumbs in it and roll each tikki/cutlet in it and keep for later use.
Heat a flat pan/ griddle.
Add a little oil (I used only a tsp) place the rolled tikki’s/ cutlet over the pan and shallow fry.
When one side gets browned flip it over and roast it over the other side until done. (Add oil if you find the tikki’s dry)
Your tikki’s are ready to go in the Tiffin/snack box or served as evening snack or even as a starter J
Serve it with tomato ketchup.

 Above is Manya's Tiffin box which include Potato Soya. Tikki/cutlet, tomato Ketchup,nectarines, walnuts and raisins.


* Note:
You can use meal maker/soya chunks too. Add in 10 soya chunks in hot water squeeze them and pulse them in mixture before adding it to the mixture.
You can soak soya and squeeze it the previous night and refrigerate.
I made the whole mixture the previous night and refrigerated it as I have to get her tiffin/snack box ready by 7.
Adjust the spice according to your taste, add 2 finely chopped green chillies if you are making it for elders.
As I made it for little one’s tiffin box I made lime sized balls you can make bigger sized tikki’s too J.
As it is made without onion and garlic you can eat it on any day you wish to.

You can coat it with Oats instead of bread crumbs.

With a healthy post coming soon,
Happy Cooking,


 

Saturday, September 6, 2014

Sada Dosa/Plain Dosa


I was just checking my posts and noticed that I had only 3 dosa recipes one is PanPolo/Neer Dosa(avery old post), Udid Rulava Polo (which had got deleted due to some issues) and Palak PanPolo . So I thought why not post one which is the most simple among all.This picture was lying in my drafts from a long time.( I have a electric stove top so the dosa colour is not like as on stove top). Sada Dosa which means Simple Dosa.
To go with the Dosa I made Potato bhaji for which recipe is Here As I was making it for dosa I have avoided Jeera. And rest is the same.



Here is what we need:
3 cup rice ( dosa chawal/ Dose Akki/pole tandul)
1 cup split black gram lentil/ Split Urad Dal
1 tsp salt
1 tbsp Poha *
oil as required to grease the dosa



Method:
How to make plain/ sada dosa:

  • Soak rice, dal and methi for atleast 4 hours.
  • Soak 1 tbsp poha for atleast 5 minutes.
  • Then grind them to a fine thin(not runny) batter by adding little water.
  • Add salt to it and leave it covered for 10 hours or overnight for fermentation.
  • Now heat a non stick tawa and spread a ladle full of the batter on the whole of the pan in circular motions.
  • Grease all the corners with oil.
  • Serve them hot with  Potato Bhaji or hot sambhar and chutney.



Note:
  • Put little water on the tawa and wipe it with a clean cloth before making each dosa this helps the dosa to come out clean and crisp.
  • Adding Poha is totally optional. I add it as I use mixer grinder and not the stone grinder. If using stone grinder or tilting grinder you can skip this process.
Till Later then,

Happy Cooking,
 

Thursday, September 4, 2014

Udid Rulava Polo with Gajbaje

This Is a deleted Post and i have made no changes in this. 
Udidh Rulava Polo (Urad Dal and semolina Crepe) 

Soak 1 cup Urad dal for 5-6 hrs and Grind it into a fine paste and allow it to ferment overnight. 
The next morning mix 2 and half cups of semolina rawa in the Urad dal batter add salt to taste ans mix well (keep the batter semi thick) 
Heat a gridle/tawa sprinkle some oil and spread a ladle full of batter and fry both sides until brown. 
Remove from pan and serve it vth ur favourite side dish. 
Photobucket 

Here is how I prepared gajbaje: 

3 Phagil/ kantolas/ wild gourd (diced) 
Photobucket Phagil/Kantola/Potol/wild Gourd 
1 Raw Banana peeled and diced 
Bamboo shoots diced – 1 cup ( I used this more as we love it) 
Surnu/suran/elephants foot peeled and diced – 1/4th cup 
Magge/ Yellow Cucumber – ½ cup (diced) 
Ambado/Amte Kayi/Ambhazanga/Ambrella – 1 crushed 
Jackfruit Seeds- A handfull peeled and boiled 
Salt to taste 
Wash all the veggies, boil them and keep aside. 

For the Gravy- 
Fresh coconut grated – 2 cups 
Fried Urad Dal – 1 tsp 
Fried Red Chillies – 12 (if they r spicy use 9-10) 
Grind all the ingredients into a fine paste. 

For seasoning- 
Oil – 1 tbsp 
Mustard seeds – 1tbsp 
Curry leaves -10-12 
Photobucket 
Now in a large vessel add all the veggies and keep them on flame, add the masala(for gravy),salt to taste, and get it a good boil once u c lozza bubbles remove from flame. 
Heat oil add mustard seeds once they splatter add curry leaves and season it on the Gajbaje. Now the Lovely Dish is ready to serve. 

Photobucket 
If u want to make a dish Tasty then add lozza Love into it.
Happy Cooking!
Aps

Friday, August 29, 2014

Snowball Laddoos aka Rawa Laddoos


Today being Ganesh Chaturthi many of you all are busy just as I was. We here do not keee any idol but just do a small pooja and say prayers and bhajan. I just thought I will post something within the day ends.

I had made these laddoos following Nestle milkmaid recipe. My daughter loved it so much that she has asked me to do it again J.
It is actually a  rawa laddoo nothing much fancy but the name can be fancy isn’t it? So I named them Rawa Laddoo. 



Here is recipe for Rawa Ladoo

Ingredients:

Semolina- 1 and ½  cups
Desiccated Coconut – ½  cup +2 tbsp to roll in the laddoos
Sweetened Condensed Milk- 1 ¼ th cup
Milk- around 3 tbsp
Cardamom Powder- ½  tsp
Cashews and Rasins a handfull
Ghee- 1 tbsp

Method:

Heat ghee in a heavy bottomed pan and fry the cashews until light brown color.
Take them out of the ghee and set aside. 
In the same pan, add the semolina and fry continuously on a medium flame till they change color to light golden. 
Now add the desiccated coconut to it and fry for a few seconds may be10 seconds(not more than that) on a medium flame. 
Then add roasted nuts,raisins and cardamom powder and mix.
Add the condensed milk and milk to it and mix well until the whole mixture combines to a ball. 
Switch off the flame.
When the mixture is warm enough to handle take a little portion and roll into small lemon balls.
Now in a clean pate add in the 2 tbsp desiccated coconut and roll in all the laddoos in it.
Store them in a air tight container. 



Note:
The rolling of the laddoos in desiccated coconut is totally optional.
While roasting cashew nuts you can add in the raisins too. I skip this as I don’t like to plump them up.
This laddoo must be consumed within a week.

Wishing all readers of Aps Kitchen A Blessed and Happy Ganesh Chaturthi.

 Happy Cooking,

 

Sunday, August 24, 2014

Sago Idli/Sabudana Idli

I am experimenting with Idlis now…. I normally make the regular idli (which is not in my blog yet but soon it will be), Udid Rulava idli, Rawa idli(another to be here ) and Varai/samo rice idli and some sweet idlis. Apart from these I have never ventured on making something interesting. As M’s school will re open from next month I thought I must innovate some new tiffin box recipes and idlis are the  one thing which she likes. So I thought why not make sabudana idli and googled if there was any to surprise me there were many but all used whole sago but I did not want to do that thinking using whole sago may turn into sticky idlis(may not be true) I must try it someday with a little quantity.



So this time I ground the batter and made my version of Sago Idli.

Ingredients
·         For the Batter
·         1 cup Idli Rice
·         ½  cup Sabudana (Sago pearls/Sabakki)
·         ¾ th cups fat free Yogurt
·         ¼ th cup grated coconut (frozen works too)
·          salt to taste
Tempering/Seasoning
·         1/2 tsp Mustard seeds
·         1-2 green chillies, thinly sliced
·         Few curry leaves, torn
·         Few coriander  leaves, finely chopped
·         1/4 tsp Baking Soda
·         1 tsp oil
Method :
Soak sago and rice separately for atleast 2 hours and later drain both.
Now grind sago with a little water into a coarse paste and add in the drained rice and again grind it until the rice turns into rawa consistency. Make sure you don’t make a fine paste.
Now remove this batter in a vessel add the yogurt/curd and salt and mix well.
Keep it for fermenting overnight or for 8 hours.
After fermenting we need to make the tempering.
For Tempering :
In a pan, heat some oil- 1 tsp. Add mustard seeds and when it starts to splutter add in curry leaves,green chillies and remove from flame, add it to the batter along with , baking soda,and coriander leaves.
Once we have added the tempering add in coconut gratings and give the batter a good mix.
Check the consistency of the batter it must be like our regular idli or rawa idli batter (if you find the batter is thick then add water little by little and adjust the consistency.
Heat the steamer or pressure cooker adding enough water.
Grease the idli moulds.
Drop ladleful of the batter to your Idli moulds.
Steam them for around 20 minutes, or until the knife/toothpick inserted in the middle comes out clean.
Cool it for few minutes and remove from the mould.

Serve along with your favorite chutney


Notes:
This idli tastes good only with chutney or side dish.
The actual recipe does not tell you the grind either sago pearls or rice, it’s my own version.
The above mentioned batter yields 24 idlis of medium sized.

Till My Next post,
Happy Cooking,
 

Wednesday, August 20, 2014

Guest Blogging # 5 - Tomato Rasam by Chethana

Hello to all Aps Kitchen readers,
A year back I had wonderful guests sharing their wonderful recipes, just like that I thought this year I will welcome more guests and showcase their wonderful recipes here in Aps Kitchen.
Its more than 5 years I have never blogged about tomato rasam here in my blog. The reason is I always have not got the right shot for it. I have n number of pictures but all not upto the mark. Now that doesn’t mean all my photos are awesome ;) . getting a rasam snap is not a easy task for me ;).
Let us move on to today’s guest, she is a lovely lady, a darling and my good friend Chethana.
I’ve known her since school times, she was not my school mate or classmate but we were commuting friends and our friendship grew as years passed by. This lady is multi talented I must say. She turns a piece of cloth into a crayon pouch or waste papers into a basket and what not. Not only this she is a crochet designer she just loves doing it. You are a super girl Chetu J.

Coming to her recipe, when I asked her what she makes the best she said rasam is one of the best one she makes. I know Rasam is such a simple thing but simple can be awesome isn’t it?


Now over to Chethana.
Aps Kitchen. It has been a huge savior for me ever since it came into being. when i got married,5 years back, all i knew to make was whole moong usli and panpolo. don't even ask me about different types of curries and ghashis...i used to be overwhelmed. As time passed, Aparna's blog recipes have become a regular visit for me and have become as dependable as Jaya v Shenoy 
's book that my mum gave me. (i am sure most of us konkanis have a copy of her book. my mum did and so do i.) However if i have any doubts, its Aparna i turn to,apart from my mum. She is the best person with who i clear doubts no matter how silly they are and even learn new recipes everyday from. And i must say she has done a commendable job despite have a boisterous three and a half year old along with another cutie baby. (it is a commendable job, as i,with justone three and a half year old feel like screaming all the time.) How do u do it Aparna? And i must say i was so honouredwhen she asked me to do a guest post that i almost leapt at the opportunity (lest she change her mind, i mean,  I ask HERabout basic recipes even now!) cause honestly ,not all can be as good as she is. Right?

Well after lot of consideration (read: asking and literally harrassing a lot of people, what i make best!) i decided to make my version of tomato rasam. i remember aparna once mentioning that, for her, it was her comfort food. upkari, rasam and rice. I so agree with her, cause it seems to be my comfort food as well and something that i tend to make often in my home as well. i love tomatoes but unfortunately, my hub, having had too much of it while growing up, loathes it. Imagine the trying times in my home. Sigh! so i come up with different ways to make it. this one is my favorite way of doing it. I mixed rasam powder along with tomato saaru and voila! my version of tomato rasam was concocted. common, who doesn't mix up methods to try and see what is the result! right? Experiments is what keeps us home makers sane i feel... and keeps us from screaming when asked cant u make anything else??? But mind you, i have variations even for this (i can experiment endlessly). But do not worry, this is a tried, tested and a hit recipe with which no one cant go wrong. even if u tried to. Do try and let us both know!

My version of the tomato rasam

Ingredients:
To boil together
Tomatoes 2 nos
Garlic cloves 3-4 cloves
Green chillies 2 nos
Salt as per taste

To Dry Roast and Powder
Peppercorns 4-5 corns
Cumin seeds/jeera 1 tsp

To add to the rasam:
Rasam powder 2tsp (increase or decrease depending upon how spicy you want it to be)
Tamarind (optional/as per taste)
Asafoetida/hing
Dry roasted n powdered jeera and pepper, prepared above
Jaggery (optional)

To Temper:
Oil 
Mustard seeds
Red chillies
Asafoetida/hing
Rasam Powder 1tsp

Method:

1. Boil tomatoes garlic n green chillies along with salt till tomatoes are well done. Once cool, remove the garlic pods, discard the skin and retain the pulp of the garlic, remove green chillies and blend the rest well.

2. Keep the above for boiling. Add salt if required, little jaggery, the green chillies, along with hing/asafoetida and the rasam powder and bring it to a good boil. Check for seasoning. u can add tamarind if u feel the tangy taste of tomatoes is not enough.

3. In a tempering pan dry roast jeera/cumin seeds along with peppercorn till the cumin/jeera stop spluttering... powder it. it can be as coarse or fine as per ones taste. Add this to the boiling rasam.

4. For tempering: in a small pan heat oil add mustard seeds.. Once they have stopped spluttering add red chillies a little bit of hing/asafoetida and rasam powder... n immediately temper the rasam. check if all the spices and salt are balanced. Enjoy it hot.


Other notes:
On special occasion when garlic can’t be eaten u can avoid it, u get a slightly different taste however it is equally enjoyable.
Tamarind is not necessary however i like tangy rasam. use as per personal preference.
Using hing n rasam powder while tempering gives a slight different taste... does try it once if it doesn't suit you you can avoid it. DO NOT BURN RASAM POWDER AND HING as that causes the tomato rasam to taste burnt. 
For garnish u can add coriander leaves. I usually don't cause its not available all the time with me.
If u do not like sweet u can avoid jaggery all together... however jaggery gives it a balanced feel
U can even add curry leaves in tempering. I personally don't like it ,hence avoided it.
Other variations: u can add two or three spoons dal and make a thicker rasam, avoid rasam powder n make saar with the dry ingredients, if u cooking beetroot u can add beetroot water (this one i tasted in kamath hotel once made it at home n turns out just as great).
Hope u enjoy my version of tomato rasam. And once again Aparna thanks for this opportunity and for everything and most importantly for being You.
Thank You Chethana for the awesome recipe and haven’t you said a little more about me ;). I have tried this before writing here and as you said its great.
Happy Cooking,