I had a wonderful weekend and the high point was a Sunday dinner @ Rajdhani (UB City Mall, Bengaluru). With a wonderful rooftop ambiance and really hospitable waiters in addition to the delectable Rajasthani-Marwadi fare, one is guaranteed an unforgettable experience. Be it the iconic Dal-Bati-Churma or the Surati Undhiyo, you will be left licking your fingers. Roti, Methi thepla, paratha, makki ki roti, aloo tikki, dhokla, sukki alu sabi, green moong subzi, panner, meethi dal, spicy dal, kadhi, coconut chutney, garlic chutney, bhavnagri mirchi, achar, papad, jalebi, halwa, basundi. Phew, I hope I have it all listed. Do visit the place if you can. While the taste was incredibly good, all that makhan/butter made me feel quite lethargic the next morning. Even though I had just one slice of bread for breakfast, I did not have any appetite for lunch. That's when I saw these lovely shallots sitting in my fridge. And I knew that I just had to have them, preferably in the form of a rasam. The preparation turned out to be yummy and I had it with hot white rice and roasted urad dal papad. Read on for the recipe: Preparation Time : 15-20 mins Ingredient - 14-15 finely chopped shallots, 1 large tomato, 1 lemon sized ball of tamarind, 1/3 inch finely chopped ginger, 3-4 finely chopped garlic cloves, 1-2 tsp chopped coriander roots, 1 tbsp rasam powder (use homemade or store brought), pinch of asafoetida, salt, 2 tsp oil. For tempering - 1 tsp oil, 1 dry red chilli, 1/2 tsp cumin seeds, 1/4 tsp mustard seeds, 2-3 pinch asafoetida, 2 sprigs curry leaves. Preparation - Take the garlic, ginger and coriander shoots. Crush together using a mortar and pestle. Soak the tamarind in 1 cup warm water. Dissolve the rasam powder in 1/2 cup water. Cooking - Heat 2 tsp oil in a sauce pan. Fry the shallots till light translucent. Add the crushed ginger-garlic-coriander shoots with asafoetida. Fry for 1 minute or till raw smell goes away. Add the chopped tomato. Cook till it softens but does not dissolve completely. Add the tamarind water (but leave out the tamarind bits) with salt and another 2 cups water. Boil for 3-4 mins. Add rasam powder dissolved in water. Boil for 2-3 mins. Heat oil for tempering. Add broken chilli, mustard, cumin and asafoetida. When spluttering starts, add curry leaves. Pour this mixture over the boiling rasam. Adjust salt and water. Boil for another 5 mins. Garnish with coriander leaves and serve hot. Note - One can use normal red onions in place of the shallots. But both have their own distinctive flavors and cannot replace each other in the real sense.