Here's a traditional-style Hibiscus Rasam (also known as Chembaruthi / Sembaruthi / Daasavaala Huvina Saaru or Chembrathy Rasam in regional South Indian contexts, especially Kerala/Karnataka coastal styles). This tangy, spicy, herbal rasam uses fresh red hibiscus flowers (shoe flower / chembaruthi) for a unique floral-tangy flavor, immune-boosting properties, and cooling effect—perfect as a digestive soup with rice or sipped warm.

It's not explicitly a signature "Karada Brahmin" dish from the sources tied to Avani Sharma (the Karada Spice Box creator from MasterChef), but hibiscus rasam appears in similar coastal Karnataka/Tuluva vegetarian traditions, often as a rare, seasonal, foraged-inspired variant. Avani has shared a simple hibiscus rasam version emphasizing fresh flowers, jaggery, and minimal spices for health benefits.

Ingredients (Serves 3–4)

• Fresh red hibiscus flowers — 10–20 (only petals; use vibrant red ones, avoid white/hybrid varieties, if possible, for authentic tang) — or ¼ cup dried hibiscus petals if fresh unavailable
• Tamarind — small lime-sized ball (or ½–1 tbsp paste/extract)
• Jaggery — 1 tbsp (adjust for mild sweetness)
• Tomato — 1 medium, chopped (optional, for extra tang/body in some versions)
• Green chillies — 2–3, slit (or 3–5 dried red chillies/wild chillies for heat)
• Red chilli powder — ½–1 tbsp (optional, for extra kick)
• Garlic — 4–6 cloves (optional, crushed; adds depth in many Kerala-style versions)
• Ginger — 1-inch piece (optional)
• Salt — to taste (about 1–1½ tsp)
• Turmeric powder — ¼ tsp
• Water — 3–4 cups

For Tempering:

• Coconut oil / ghee — 1–2 tbsp
• Mustard seeds — 1 tsp
• Curry leaves — 1–2 sprigs
• Dried red chilli — 1 (broken)
• Asafoetida (hing) — a pinch (optional)

Method (Step-by-Step)

1. Prepare the hibiscus: Wash the fresh flowers well. Separate the petals (discard calyx/stem/sepal if using the whole flower). Chop or roughly tear the petals. If using dried, rinse lightly.
2. Make the base: In a vessel/pan, add the hibiscus petals, tamarind (soak in warm water and extract pulp if using ball), jaggery, salt, turmeric, slit green chillies (or red chillies), red chilli powder, chopped tomato (if using), garlic/ginger (if using), and 3–4 cups water.
3. Boil: Bring to a rolling boil on medium heat. Let it simmer for 8–12 minutes until the color turns deep pink/red and flavors meld. The hibiscus infuses a tart, floral note—don't overboil to avoid bitterness.
4. Strain (optional for clearer rasam): Some versions strain out the solids for a lighter soup; others keep petals for texture/nutrition. Taste and adjust salt/jaggery/tang.
5. Temper: Heat coconut oil/ghee in a small pan. Add mustard seeds; let splutter. Add curry leaves, broken red chilli, and hing. Pour this tadka over the rasam. Switch off heat.
6. Serve: Hot with steamed rice and a side vegetable fry, or as is like a comforting soup. It's especially refreshing in summer for its cooling, antioxidant-rich properties (hibiscus aids digestion, blood pressure, and immunity).

Tips & Variations

For a Karada-inspired simpler version (based on Avani's style): Use just 3–4 fresh flowers, minimal spices (focus on green/wild chillies, jaggery, tamarind, salt, curry leaves), and coconut oil tempering—no tomato/garlic for purity.

Health boost: Hibiscus adds vitamin C, antioxidants; great for weight management and as an immune booster.

Adjust spice/tang: Start mild—hibiscus is naturally sour.

If too tart, add more jaggery or a dash of lime at the end.

Enjoy this floral twist on classic rasam—it's rare, beautiful, and ties nicely into the regional heritage spotlighted on MasterChef! 

Aanwala (also spelled aanwla, awla, or most commonly aamla/amla) is the Hindi name for Indian gooseberry (scientific name: Phyllanthus emblica or Emblica officinalis). It's a small, round, green-to-yellowish fruit known for its intensely sour, tangy, and slightly bitter taste—packed with more vitamin C than oranges (often called a superfood in Ayurveda for immunity, digestion, hair health, and rejuvenation).

In English, it's widely called Indian gooseberry or simply amla. (Note: It's related to but distinct from the European gooseberry—Indian ones are smaller, more fibrous, and far sourer.)

Since you asked about aanwala compote, here's a simple, adapted version that turns this powerhouse fruit into a chunky, saucy compote. Traditional Indian preparations often lean toward murabba (sweet preserved in syrup), chunda (spiced with jaggery), or candy, but a lighter Western-style compote works beautifully to balance the extreme tartness while keeping the health benefits.

Amla (Aanwala) Compote Recipe

Makes about 1–1½ cups | Ready in 20–30 minutes | Great for yogurt, oatmeal, cheese, or as a tangy topping.

Ingredients:

• 250–300 g fresh aanwala/amla (about 10–15 fruits, depending on size—use firm, green ones)

• 4–6 Tbsp sugar, jaggery (grated/powdered), or honey (adjust for tartness; amla is very sour!)

• 2–3 Tbsp water

• Optional Ayurvedic twists: ½ tsp grated fresh ginger, pinch of cardamom powder, pinch of black pepper, squeeze of lemon (enhances flavor and digestion), or a cinnamon stick

Steps:

1. Wash the amla well. Prick them lightly with a fork (helps them cook evenly and release juices).

2. Optional but recommended: Steam or boil the whole amla for 10–15 minutes until slightly soft (makes deseeding easier and reduces raw bitterness). Let cool.

3. Cut open, remove the hard seed (and any fibrous bits), and roughly chop the flesh into small pieces. (It'll be quite firm and tangy!)

4. In a saucepan, combine chopped amla, sugar/jaggery, water, and any optional spices.

5. Cook on medium-low heat, stirring occasionally, for 10–15 minutes until the fruit softens, breaks down slightly, and forms a thick, chunky sauce. The juices will release and thicken as it cools—mash lightly with a spoon if you want it saucier.

6. Taste and adjust sweetness (it'll mellow as it sits). Cool completely.

7. Store in a clean jar in the fridge for up to 2 weeks.

Serving ideas:

• Swirl into yogurt or dahi for a probiotic boost

• Top pancakes, porridge, or ice cream

• Pair with cheese or nuts for a savory-sweet snack

• Use as a spread on toast or in smoothies

This keeps the fruit chunky (true compote style) while taming the sourness. If you prefer a more traditional sweet preserve, try amla murabba (cooked longer in thicker sugar syrup with spices like cardamom and saffron).

If you have fresh aanwala on hand or want tweaks (e.g., no-cook version, spiced chutney-style, or with jaggery only), just say! 

 

Here is a simple, authentic recipe for Sour Tamarind Pani (khata imli ka pani or teekha khatta pani) for pani puri / golgappa / puchka. This version emphasizes a strong sour (khatta) tang from tamarind, balanced with spice, a touch of sweetness to round it off (common in many street-style recipes), and no heavy mint dominance—though a little mint can be added for aroma if desired.

This makes about 6–8 cups (enough for 50–60 puris, or 4–6 people). Adjust sourness/spice to taste—many prefer it quite sharp and tangy!

Ingredients

• Tamarind (imli): Lemon-sized ball (about 40–50g tamarind pulp, seedless preferred) or 2–3 tbsp thick tamarind paste

• Jaggery (gur): 3–4 tbsp grated/powdered (adjust for mild sweetness; reduce to 1–2 tbsp if you want it very sour)

• Water: 5–6 cups chilled water (start with less and add more to dilute)

• Green chillies: 3–5 (adjust for heat; or 1–2 tsp red chilli powder)

• Ginger: 1-inch piece (optional, for extra zing)

• Roasted cumin powder (bhuna jeera): 1–1½ tsp

• Chaat masala: 1–2 tsp

• Black salt (kala namak): 1–1½ tsp (gives that classic chaat tang)

• Regular salt: ½–1 tsp (to taste)

• Coriander powder: ½ tsp (optional)

• Fresh mint leaves: 8–10 (optional, for light aroma; skip for pure sour tamarind focus)

• Fresh coriander leaves: 2 tbsp chopped (optional)

• Lemon juice: 1–2 tbsp (optional, to boost sourness)

Step-by-Step Method

Prepare tamarind extract

Soak the tamarind in 1–1½ cups warm/hot water for 20–30 minutes.
Mash/squeeze well with your hands to extract the pulp. Strain through a sieve, discarding seeds and fibers. You should get about ¾–1 cup thick tamarind water. (If using ready paste, dissolve 2–3 tbsp in ½ cup warm water.)

Make the spiced base

1. In a large bowl or jug, add the tamarind extract.

2. Add grated jaggery and mix until it mostly dissolves (warm tamarind water helps).

3. Add green chillies + ginger (blend them with a little water into a coarse paste first for better flavor or finely chop/grate).

4. Stir in roasted cumin powder, chaat masala, black salt, regular salt, coriander powder, and any optional mint/coriander.

5. Mix well. Taste—it should be prominently sour with noticeable heat and salt.

Dilute and chill

1. Add 4–5 cups of chilled water (or more) gradually while tasting.

2. The pani should be thin, drinkable, and punchy—not too concentrated.

3. Add lemon juice if you want extra sharpness.

4. Refrigerate for 1–2 hours (or overnight) so flavors meld beautifully. Taste again before serving—adjust salt, sourness (more tamarind/lemon), or spice if needed.

Serve

1. Serve ice-cold in small glasses or a large bowl with a ladle.

2. For pani puri: Crack open puri, add potato/chickpea filling + chopped onion (optional), drizzle sweet tamarind chutney if you like meetha-khatta combo, then fill with this sour pani. Eat in one bite!

Tips for Extra Sour Version

• Use less jaggery (or skip it) and add more tamarind/lemon/amchur (dry mango powder, ½–1 tsp) for maximum sour punch.

• Some street vendors make a very dark, concentrated tamarind version—dilute less.

• Strain through muslin/fine sieve for crystal-clear pani (common in premium stalls).

• Store in the fridge for up to 2–3 days; stir before use as spices settle.

Enjoy that lip-smacking, tangy explosion—let me know how tangy you made it! 

This fully vegetarian (and easily vegan) version of orange noodles is packed with fresh veggies and optional crispy tofu for protein. The tangy-sweet orange sauce clings perfectly to the noodles—ready in about 30 minutes and delicious warm or cold.

Ingredients (Serves 4)

For the noodles:

• 8-12 oz noodles (soba, udon, rice noodles, ramen, or spaghetti—use gluten-free if needed)

• 14 oz extra-firm tofu, pressed and cubed (optional, for protein)

• 2 tbsp sesame oil (or neutral oil)

• Veggies: 2 cups broccoli florets, 1 bell pepper (sliced), 1 carrot (julienned), 1 cup snap peas or edamame, handful of mushrooms (optional)

For the orange sauce:

• Juice and zest of 2-3 oranges (about ¾ cup juice)

• ¼ cup tamari or soy sauce (use tamari for gluten-free)

• 2-3 tbsp maple syrup, agave, or brown sugar

• 2 tbsp rice vinegar

• 2 tbsp sesame oil

• 2 garlic cloves, minced

• 1-inch fresh ginger, grated

• Optional: 1-2 tsp chili paste, sriracha, or red pepper flakes for heat

Garnishes:

• Toasted sesame seeds

• Chopped green onions

• Crushed peanuts or cashews

• Fresh cilantro

Instructions

1. If using tofu: Press to remove excess water, cube, and pan-fry in 1 tbsp sesame oil until crispy (8-10 minutes). Set aside.

2. Cook noodles according to the package. Drain and rinse under cold water for cold noodles or keep warm.

3. Whisk together all sauce ingredients. Taste and adjust sweetness/heat.

4. Heat remaining sesame oil in a large pan/wok over medium-high. Stir-fry veggies (starting with harder ones like carrots/broccoli) until tender-crisp (5-7 minutes). Add garlic and ginger for the last minute.

5. Add noodles, sauce, and tofu (if using) to the pan. Toss until everything is coated and the sauce thickens slightly (2-4 minutes). Add a splash of water or extra orange juice if needed.

6. Serve topped with garnishes. Enjoy warm as a stir-fry or chill for a refreshing salad!

This veggie-loaded take is bright, nutritious, and customizable—perfect for meat-free meals!