PARUPPU (DHAL) RASAM

Ingredients:

Tuar Dhal 50 gms
Rasam Powder 1 Table Spoon
Tamarind small lemon size
Tomato 1 small
Salt 1 table spoon
Mustard seeds ¼ tea spoon
Asafoetida 1 small piece
Cumin seeds ½ tea spoon
Ghee 1 tea spoon
Coriander leaves
Curry leaves

Soak the tamarind in the water for 10 minutes. Cook the tuar dhal with 100 Gms of water. Prepare tamarind water measuring 200 Gms. Add salt, asafetida and pieces of tomato. Boil it for 10 minutes. Add rasam powder. Allow it to boil for 2 minutes. Then add the cooked tuar dhal into it. Season it with mustard seeds and cumin seeds in ghee. Then garnish with curry leaves and coriander leaves. Serve hot.

OATS BAGALABATH

Ingredients:

White Oats 1 cup
Milk 1 cup
Good Curd ½ cups
Chili 2 sliced nicely
Ghee 2 table spoons
Crated Cucumber 1 small cup
Ginger 1 small piece
Pomegranate Pearls 2 table spoons
Green Grapes and Raisins each 10 nos.
Mustard seeds ½ tea spoon
Cumin Seeds ½ tea spoon
Curry Leaves Little
Salt To taste
Coriander Leaves Little


Cook oats nicely. In a pan, put ghee and add green chili, ginger, mustard seeds, curry leaves and cumin seeds for seasoning the bath. Add curd, salt and cooked oats. Add the seasoning. Stir it well. Decorate with cucumber, pomegranate pearls, green grapes, raisins and coriander leaves. Serve cool.

CORN PAKORA

Ingredients:

Fresh corn 200 Gms
Gram flour (Besan) 5 table spoon
Chilly ginger paste 3 tea spoon
Red chilly powder 1 tea spoon
Amchoor powder (Day mango powder) 1 tea spoon
Chopped coriander leaves 2 table spoons
Salt to taste
Oil for frying

Grind the corn coarsely and add all the other ingredients except oil. Make a batter by using a very little water. Mix well. Heat the oil. Make small balls from the corn mix and drop them into the oil. Fry them till it becomes brown in colour. Serve hot with spicy chutney or sauce.

TOMATO KURMA

Ingredients:

Onion 2 small
Tomatoes 250 gms
Coconut 100 gms scraped
Cashew nut 3
Red Chili 3
Green Chili 2
Poppy Seeds ½ table spoon
Jaggery ½ tea spoon
Garam Masala Powder ¼ tea spoon
Coriander seeds ½ tea spoon
Ani seeds ¼ tea spoon
Cumin seeds ¼ tea spoon
Oil and salt to taste

Wash and cut onion and tomatoes into small pieces. Grind coconut, cashew nut, poppy seeds, red chili, green chili and coriander seeds into coarse paste. In a frying pan, put oil and heat it. Season the kurma with aniseeds, cumin seeds and add onions. Fry it till it becomes brown in colour. Then add tomatoes. Fry for 5 minutes. Add the ground paste, salt, jaggery and water. Allow it to boil for 10 minutes. The gravy becomes thick. Garnish with coriander leaves. The kurma is ready.

VERMICELLI PAYASAM (GHEER)

Ingredients

Vermicelli Milk 500 gms Ghee 50 gms Sugar 150 gms Cashew nuts 25 gms Cardamoms 3

Heat ghee and fry cashew nuts and vermicelli into a light brown colour. Boil the vermicelli. Boil the milk into half. Add sugar and boiled vermicelli into the milk. Decorate with sliced badam and pista. Add crushed cardamom powder.

MOONG DAL PAYASAM

Ingredients:

Moong Dal 200gms
Coconut 1 1/2
Jaggery 400 gms

Scrape the coconut and remove the first extract of thick milk. put the grating in the mixer and remove the second and third extract of milk (three cups each).

Roast the dal to a golden brown and cook it in the third extract milk . Cook till soft. Add jaggery and the second extract milk and cook till milk thickens. When ready, take off and pour the first thick milk. Mix well.

GREEN PEAS PULAV

Ingredients:

Rice 3 cups green peas 3 cups Onion 2(chop lengthwise) Ghee or oil 100gms, Salt To taste

Grind to a paste: 1 cup grated fresh coconut, 1 little-mint leaves, 1 little-coriander leaves, 4 tbsp-poppy seeds, 6-green chilies, 1 small ginger, 10 flakes-garlic.

Wash the rice and soak in water for 20 minutes, drain and add green peas together into the rice with double volume of the water and cook and keep cool.Heat oil or ghee in a pressure pan, add onions and fry till soft, add ground paste and stir-fry till thick, add salt and cooked rice. Stir, keep covered lid and keep under slow fire for 5 minutes. Stir.

Open and garnish with coriander leaves and serve hot with curd raitha.