Tomato Sambar

Ingredients:

Tomatoes - 4 medium size
Coconut grated - 2 tablespoon
Red chillies - 8-10flakes
Curryleaves - 10 leaves
Idly rice -1 teaspoon
Jeera - 1 teaspoon
Channa dal - 1 teaspoon
Uruddal - 1 teaspoon
Corriander seeds - 4 tablespoon
Saunf - a pinch
Khus-khus -1/4teaspoon
Lavang - 3 pieces
Cinnamon -1/2inch
Pepper -1/2 teaspoon



Method:
First in a pan add 2 tea spoon of thill oil allow it to boil.
2] Then add rice and jeera allow to splutter.
3] Next add channa dal and urud dal make them little brown.
4] Then add pepper corns and coriander seeds and fry them till their aroma comes , now remove from the stove and keep it aside.
5] Again keep the pan and put 1-teaspoon of oil and add small onions, let them fry for a minute and then add red chillies, curry leavesand fry them till they are crisp.
6] Let all these cool down then grind to smooth paste,then add grated coconut and grind once and keep aside.
7] Again in a pan put some oil and add the tomatoes which are cut into four pieces each,fry them till the skin of tomatoes starts to shrink then allow them to cool and grind them to smooth paste.(u can also grind it directly with masala and make sambar)
8] Now keep a kadai on the stove , put two table spoon of oil, add mustard seeds allow to splutter then add channa dal and urud dal let it become little red then add small onions fry them till they are soft,then add tomatoes after filtering then let it boil till oil comes out.
9] After that add the spices which has grinded and pour required water and allow to boil till oil comes out.
10] Lastly, add grated coconut and garnish with coriander leaves.





Serve hot with hot idlies or puries.

Aloo Dum

Ingredients:

• Baby potatos - 8
• Tomato Puree - 2tbs
• Yogurt - 100gm
• Onion-1(finely chopped)
• Spices: coriander powder-1tbs
• Red chili powder-1/2tbs
• Grammasala-1/2tbs
• Fennel powder-1/2tbs
• Whole cardamom: 2
• Clove - 3
• Powdered cashew (optional) to sprinkle at the end.

Method:

1. Boil potato and peel the skin and pierce it with fork or tooth pick.
2. In a kadai put oil, add cordamom and clove,onion,ginger garlic paste cook till oil separates
3. Add tomato puree, now mix all powdered spices in little water and pour init to the kadi once again.
4. Let the oil seperate. Now add yogurt and a little water and cook till the raw smell is gone.
5. Add the potatoes now. Add the cashew powder and let cook for some time. Turn it off and garnish with coriander leaves.
6. Alternately you can do this recpie without using tomato puree, onion, or cashew and you can also fry the potato before adding it.

Enjoy!, Dont forget to comment!

Mysore Pak

Ingredients:

Besan Flour(split peas flour) - 1 cup

Ghee -3/4 cup

Oil - 3/4 cup

Sugar - 1.5 to 2 cups

Method:

1. Mix the besan flour in two table spoons of ghee. Ensure it is thoroughly mixed. Take a tray and coat it with a little ghee, keep it ready nearby so you can quickly pour the batter. Mix the ghee and oil and heat it. Keep this mixture hot at all times.
   
2. In a heavy bottomed bowl, add the sugar, if you want it to be more sweet add 2 cups other wise add 1.5 cups. Pour water so it is 1/2 inch above the sugar. Turn on the stove.
   
3. As soon as the sugar syrup reaches a half-string consistency slowly add the besan flour and keep stirring so it doesn't get burnt at the bottom.
   
4. Keep stirring and little by little add the ghee and oil mixture. When you are doing this the batter will rise up. When it rises up for the third time, pour the batter in a tray.
   
5. Cut it into pieces of desired size immediately before it cools and place another tray or plate under the tray and turn it upside down.
   
6. Now take out the pieces one by one and let it cool. If you leave the pieces in the tray for too long, their centers will become too dark due to the heat inside.
   

Enjoy!

Leave your comments and Don't forget to rate the recipe!

Peas Soup

Ingredients:

Fresh Green Peas - 1 cup

Onion(small, diced) - 1

Garlic - 3 Pods

Mint - 10 Leaves

Milk - 1/2 cup

Cinnamon Powder - 1/4 teaspoon 

Butter - 1 tbs

Salt & Pepper - To taste 

Method:

1. In a bowl put the butter, diced onion, garlic and peas. Fry till a nice aroma comes out, let it cool for some time. Add some mint leaves. Then grind it and make a slightly coarse paste.
   
2. Transfer the paste to a different bowl and add milk. Put it on the stove. Boil it for 3 -5 minutes. Then transfer it to the serving bowls and sprinkle cinnamon powder on top and garnish with mint leaves and serve.
   

Pepper Rasam

Ingredients:


Pepper - 1 tsp
Cumin seed - 1 tsp
Coriander seeds - 1/2 tsp
Dry red chili - 1
Coriander leaves - 1 tbs
Curry leaves - 1 tbs
Garlic(crushed) - 2or3 pod
Tamarin Juice - 1/2 cup (thick tamarin juice, taken from the tamarin pulp)
Asafetida - 1pinch
Salt - To taste


Method:


Pour the tamarin juice in a bowl. Grind the pepper, coriander seeds, cumin seeds, red chili and curry leaves without water and make a powder. Now mix this powder in the tamarin juice.
Add crushed garlic and add 1 cup of water(more or less depending upon your taste), salt, asafetida and place on the stove and let it boil till foam forms on the top. Immediately after it foams, turn off the heat. The rasam is ready. Garnish with coriander leaves.


Enjoy!


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Peas Masala

Ingredients:

Green peas - 1 Cup

Onion(medium, thinly sliced) - 2

Tomato(optional) - 1/2 diced

Salt - To taste

Chili Powder - 2tsp

-> For grinding

Poppy seeds - 2 tsp ]

Ginger   - 1/2 inch ]

Garlic   - 3 pods ]

Cinnamon   - Small piece} ----- Make a paste out of it. 

Cloves   - 4 ]

Aniseed(sanuf) - 1 tsp ]

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Method: 

In a kadai, put onion, curry leaves, fry till the onion becomes transparent. Add the grinded paste. Cook till the raw smell is gone. Add the peas and mix well.

Add a little water, salt to taste and chili powder and cover the kadai and cook for 10 minutes at low heat. The masala is ready. Garnish with coriander leaves. You can serve it with chapatti or rice.

Enjoy! 

Dont forget  Comment and to rate the recipe ☺

South Indian Dhal

Ingredients:

Dal  - 1 cup

Onion - 1/4 cup

Green Chilli - 5

Coriander seeds - 1.5 tbs

Curry Leaves - 1tbs

Salt  - to taste

Vadakam - Optional (1 tbs)

(dried onion)

Oil - 1 tbs

Method:

1. Cook the Dal till tender.  Strain the water and separate the Dal. In a kadai put some oil, green chillies, coriander seeds, vadakam(optional), onion, curry leaves and fry till a aroma emanates out of it.
   
2. Mix it with the dal, add salt and grind it. Serve with Steamed white rice, with clarified butter.