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Tomato Rasam

Reviewed: Jan. 22, 2010
Rasam was one of my first introductions to South Indian cooking. Now I've used it to introduce my mother to the cuisine. The only drawbacks to this recipe derive from personal tastes. I don't like oil or ghee in the poppu/tadka for rasam. Let's hope more people try this. It's the best cold remedy and light meal I can imagine.
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11 users found this review helpful

Lebkuchen I

Reviewed: Sep. 19, 2011
I love this. Most recipes make drop cookies, which is a modern update, but not what I was looking for. As for commenters who have used sesame oil, there are TWO types of sesame oil available. One is roasted and is used in Asian cooking, especially Chinese and Korean cuisine. The roasted oil is dark brown in color. The other is a clear cooking oil used widely in South Asia because it doesn't have as distinct a flavor as mustard oil, coconut oil and isn't as unhealthy or expensive as ghee.
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6 users found this review helpful

Chinese Lion's Head Soup

Reviewed: Mar. 30, 2014
The taste was wonderful and homey, but the proportions for the broth to other ingredients must be off. I would cut the amount of cabbage to half a head as long as the head of cabbage is small. That will make this a soup rather than a dish of meatballs in boiled cabbage.
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1 user found this review helpful

Grossmutter's Peppernuts

Reviewed: Dec. 20, 2009
Indeed, these are peppernuts. ut you must enjoy licorice to enjoy them. I though the amount was a but overwhelming. I will try them again int he future, but likely decrease the amount of anise.
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1 user found this review helpful

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