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Rassum
(Pepper Water, or spicy broth)
3 long red or green chili peppers, sliced small
3 large onions, diced small
5 cloves garlic, chopped small
3 oz instant concentrated tamarind paste
large grocery bag half full of fresh cherry and Italian
tomatoes, chopped small (or equivalent amount of
regular tomatoes or canned pureed tomatoes)
Powdered Spices
1 heaping tbsp cayenne pepper
1/4 heaping tbsp cinnamon
1/4 heaping tbsp coriander
3/4 tbsp cumin
3/4 tbsp garlic
1 tbsp onion
1/2 tbsp black pepper
1/4 heaping tbsp turmeric
1" peeled and chopped ginger
Seed Spices
1/2 tsp cumin
1/2 tsp fennel
1/2 tsp fenugreek
1/2 tsp black mustard
4" stick of cinnamon
In the largest soup pot you have (4 gallon is not too small), add 1 gallon of hot water or bean stock, the powder spices, and cinnamon stick. Cook for 10 minutes, then add the ginger and half of the onions. Cook another 15 minutes and add the tomatoes. Cook for 25 minutes, stirring occasionally. Meanwhile heat 1/4" of oil in a heavy frying pan. Add seed spices. When they just begin to pop and turn light brown (don't let them get too dark), add the chilies, the rest of the onions, and a small amount of broth. Simmer 15 minutes. Add the mix from the frying pan to the soup pot and cook over medium heat for half an hour. Salt to taste. Add 3 oz of instant concentrated tamarind paste, which can be found in Indian grocery stores. Mix this paste in until it dissolves. This soup is great for using up the extra tomatoes. It can be frozen and brought out during the winter whenever a cold threatens. It's a very healing soup. This amount might be enough for 75 to 100 people.
Bread and butter, devoid of charm in the drawing-room, is ambrosia eating under a tree. ~Elizabeth Russell
"0 & Wine" magazine reported that in Japan, squid is the most popular topping for Domino's pizza.
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