Mysore Rasam

Ingredients:

• Toovar dal - 1 cup [ boiled ]
• Tamarind paste - 1 tsp
• Salt - as per taste
• Turmeric powder - 1 / 2 sp
• Asafoetida - a pinch
• Rasam powder - 1 sp
• Red tomatos - 3 [ cut into small pieces ]
• Red chili powder - 1 sp
• Sugar or jaggery -  1/2 sp
• Green chili - 1 small
• Ginger - 1/2 inch piece
• Curry leaves - little
• Finely cut coriander leaves - 1 tbl sp

Fresh masala powder for rasam:

• Coriander seeds - 1 tbl sp
• Bengal gram dal - 1 tsp
• Dry red chillies - 5 to 6 [ fried in oil ]
• Poppy seeds - 1 / 2 sp
• Grated dry coconut - 2 tsp
• Cinnamon - 1 / 2 inch piece
• Clove - 2

[ fry all ingredients in 1 sp of oil till it turns into brown color. Then coarsely powder it in a mixer & keep aside]

For seasoing :

• Ghee - 1 tbl sp
• Mustard seeds - 1 tsp
• Dry red chillies - 1

Method:

Take one deep bottom vessel, keep on the gas & pour extracted tamarind plup, add turmeric powder, red chili powder, rasam powder, asafoetida, slit green chilli, ginger piece & salt. Add 2 glass of water to that & allow to boil. Add powdered fresh masala, finely chopped tomatoes & boil for 10 mins more in lower flame. After that add boiled mashed dal. Pour enough required water to that.When it begins to boil, remove from the gas. garnish with cut coriander leaves & curry leaves. Season with given ingredients in ghee. Serve hot with steamed rice.

Different Types Of Pickles

                                                      Aamla Pickle

Ingredients:

• Amla - 1/2 kg
• Turmeric powder - 1/2 sp
• Asafoetida - A pinch
• Red chillie powder - 3 tbl sp
• Dry roast methi powder - 1/4 sp
• Mustard seeds - 1 sp
• Seasame oil [Til oil] - 1/4 cup.

Method:

First wash & clean the aamlas. Then boil the aamlas in cooker without water [just 1 whistle]. After it cools down, remove the seeds from aamla & keep aside. Then take one pan keep on the gas, pour 1/2 of the oil in the pan heat it, add mustard seeds to that. When it splutters,  put the aamlas along with salt, turmeric powder, chili powder, methi powder, asafoetida & mix well. If the masala is completely coated to the aamlas, remove from the gas. Keep it full day in the same vessel. Pour the remaining oil to that & mix well.  Then store in a jar. Tastes good with hot ghee rice & curd rice.
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                                                                     Lemon Chutney

Ingredients:

• Juicy yellow lemon - 10 [Cut into small pieces]
• Salt - Required amount [approximately - 1 cup]
• Turmeric powder  - 1 tsp
• Red chili powder - 1/4 cup
• Jaggery - 2 tbl sp
• Sugar - 2 1/2 tbl sp.

Method :

Take one big bowl & put cut lemons in it. To this, add salt, turmeric powder, red chili powder & mix them well. Then preserve it for 3 days, while you shuffle daily once. After 3 days, add sugar & jaggery to the stuff.. On the 4th day morning keep the pickle in to a close vessel & boil the same in cooker and switch off after 2 whistles. After the pressure goes, remove the pickle from the cooker, put into a mixer & grind for 2 mins (See the picture above). Change it into a glass or plastic container. Have it with paratas, roti, bread, idli, dosas or even curd rice. Enjoy the yummy katta meeta lemon chutney.
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                                                                        Kaduku Mangai

Ingredients:

• Tender small fresh  mangoes - 6 glasses
• Salt - 1 glass
• Chilli powder - 200 gms
• Mustard seeds - 100 gms
• Rock asafoetida - 1 small piece [Fry in oil till it becomes crispy & make it powder].

Method:

Remove the stock of the mangoes, wash well, add salt & mix well. Keep in a closed ceramic jar or bottle for 4 to 5 days. When the mangoes are shrunk & all the salt has become watery, heat the salt water till it is reduced to 1/2 or 1/3 of its original quantity. Allow it to cool well. Then grind chili powder & mustard seeds in the cooled salt water. Add to the mangoes & mix well. Then dip a clean cloth [Cotton cloth] in til oil & put on the top of the mangoes. Tie the neck of the jar with a clean cloth & close the jar. Always use a clean dry spoon to take out the mangoes. Keep mangoes in a small bottle for using daily. Tastes well with curd rice, molakootal rice.
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                                                         Avakkai Mango Pickle


Ingredients:

• Big green sour mangoes - 3 kgs
• [Wipe all  mangoes with wet cloth & dry them in a cloth]
• Cut mangoes - 6 cups
• Salt - 1 cup
• Turmeric powder - 3 tbl sp
• Red chillie powder - 1/4 kg
• Methi dana - 100 gms
• Mustard seeds powder - 200 gms
• Asafoetida - 2 tsp
• Whole small black channa - 100 gms
• Til oil - 3/4 kg
• Methi seeds - 1 hand full.

Method:

First of all mix all the ingredients & keep aside. Take one big clean dry ceramic jar. First put 1 layer of  masala powder in it. Then put 1 layer of  mangoes and a little til oil on top of it. Similarly, put all the other mangoes & masalas into the jar. Tie the neck of  the jar with a clean cloth & close the jar. The next day, add remaining oil to the pickle & stir it everyday for a week. Then preserve it & use a dry spoon for taking out the pickle while serving. Do not use hand while taking out the pickle. In this way the pickle will last longer. Tastes good with curd rice, parathas & dal rice.
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                                                           Mango Thokku


Ingredients:

• Bangalore raw mangoes - 3 [Use less sour mangoes]
• Salt - 1/2 cup
• Turmeric powder - 2 tbl sp
• Red chillie powder - 1/4 cup
• Asafoetida - Little
• Jaggery - 100 gms
• Mustard seeds - 2 sp
• Til oil - 1/4 kg

Method:

First scrap the outer skin of the mangoes, grate them & keep aside. Grind the mango along with salt, turmeric powder, red chili powder & jaggery to a smooth  paste. Then take one kadai, keep on the gas & pour til oil to that. Add mustard seeds when it splutters, add the grained paste to the oil & fry for 10 mins in a lower flame. When the thokku leaves sideways, [non sticky] remove from the gas. Let it cool & store it in a bottle. Your tasty thokku is ready.
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                                                               Lemon Pickle


Ingredients:

• Fresh lemon - 50
• Salt - 1/4 kg
• Red chili powder - 1/4 kg
• Turmeric powder - 2 tsp
• Methi seeds - 50 gms
• Mustard seeds - 50 gms
• Asafoetida powder - 2 sp
• Til oil - 1/4 kg.

Method:

Wash the lemon & wipe with a cloth & cut them into 8 pieces. Do not use any brass or iron vessel. Use ceramic or glass jar. Roast methi seeds to a brown color & powder along with  mustard powder, turmeric powder & chili powder. Mix all these with lime & pack the jar. Then heat the oil in kadai well, add asafoedida powder. When it becomes cool, mix the oil with the pickle. For a week keep this jar in the sun by tying a white cloth to the jar. Then keep it tightly closed. The older the pickle the better it will be in taste.

Mixed Vege Kurma

Ingredients:

• Potato - 4 to 5 (boiled, peeled & cut into dices)
• French beans - 8 to 9 (cut into 1/2 inch pieces)
• Carrot - 2 (cut into small pieces)
• Flower - 1/2 cup (slit into small pieces)
• Salt - as per taste
• Turmeric powder - 1/2 sp
• Red chili powder - 1 sp
• Shahi garam masala powder - 1 sp
• Ghee - 2 sp
• Oil 2 sp
• Cumin seeds - 1 sp
• Fresh cream - 2 tabl . sp
• Fresh grated coconut - 1 tabl . sp
• Finely cut coriander leaves - little

For grinding :

• Small sambhar onion - 3 to 4
• Green chili - 1
• Garlic flakes - 2
• ginger piece - 1/2 inch
• Fresh grated coconut - 1 tbl sp
• Coriander leaves - 1 sp
• Cashews - 4
• Ani seeds - 1/4 sp 
• Sugar - 1/2 sp

Grind all the  ingredients  in  mixture & form a smooth paste.

Method :
Take one small cooker & keep it on the gas, pour oil, ghee together, add cumin seeds & put all the vegetables in the cooker & fry for 3 mins. Add salt, turmeric, red chili powder, garam masala powder, sugar & grind masala to that along with cream & 1/2 cup water. Mix well & close the cooker & wait for 3 whistles to come. After the pressure goes open the cooker & garnish with cut coriander leaves. Serve with hot pulkas/parathas. Your kurma is ready.

Puran Poli

Ingredients:

• Maida - 1 cup
• Wheat flour - 1/4 cup
• Salt - a pinch
• Ghee - 1 1/2 tsp
• Oil - 1/4 cup
• Turmeric powder - a pinch
• Water - enough to mix dough
• Ghee - for frying

Inner filling:

• Bengal gram dal - 1 cup (kadalai paruppu)
• Grated jaggery - 1/2 cup
• Cardamom powder - 1 sp
• Nutmeg powder - 1 sp

Method:
Mix salt, ghee, turmeric powder to the flour till it blends well. Add water gradually & knead to a soft pliable dough. Keep under wet cloth for 1 hour. Knead again till dough becomes elastic & soft. Then cook dal in enough water in pressure cooker till one whistle. Allow to cool, strain through a colander to remove excess water & grind to a smooth paste along with finely grated jaggery & cardamom powder, nut meg powder. If the filling is little watery, dry it up by frying it in a hot pan. Make even sized (big lemon sized) balls out of the dal mixture. Divide maida dough into equal number of balls. Keep one ball of filling inside maida ball by flattening it. Cover &seal well with the maida dough.Then spread it like stuff parata. Heat a tava over the gas, turn over poli on the top of that carefully, pour little ghee around & cook on both sides.Your puran poli is ready to be served.

Bara Sabji

Ingredients:

• Small brinjal - 1 / 4 k. g.
• Small simla mirchi - 2 to 3
• Small ladies finger - 7 to 8
• Baby potato - 7
• Baby tomato - 5
• Tendli (kovakai) - 7
• Finely cut coriander leaves - little 

Wash & clean all the vegetables.Slit the vegetabls & bake for 5 mins in the oven (another workaround would be to boil the vegetables in cooker without whistle)

Masala for stuffing :

• Bengal gram flour (kadalai mavu) - 1 tbl sp
• Salt - as per taste
• Red chili powder - 1 1/2 sp
• Dhaniya jeera powder - 1 sp
• Asafoetida - a pinch
• Lemon juice - 1 tbl sp
• Sugar - 1/2 sp
• Oil - 4 sp

 (mix all the ingredients in oil along with basan & keep aside.This is masala for stuffing)

Method :
Take one non-stick kadai &  keep on the gas,  pour 2 sps of oil & add the vegetables to it (before adding stuff the masala to the vegetables) keep the gas in lower flame. Carefully turn the vegetables till all the masala gets blended well with the vegetables. Once the masala has completely soaked into the vegetable & become dry, remove it from the gas. Garnish with chopped coriander leaves. Serve with roti & parathas.

Haydrabathe Baingan

Ingredients :

• Medium size brinjal/eggplant - 4 to 5
• Onion - 2
• Garlic - 2 flakes
• Ginger - 1 / 2 inch piece
• fresh grated coconut - 2 tabl . sp
• Tamarind paste - 1 / 2 sp
• Peanuts (roasted) - 10
• white seasame seeds - 1 / 2 sp
• Cumin seeds 1 sp
• Oil - 1 / 4 cup
• Salt - as per taste
• Dhaniya jeera  powder - 1 sp
• Red chili powder - 1 sp
• Green chili - 1
• Mustard seeds - 1 sp
• curry leaves - little
• Methi seeds - 1/2 sp

For grinding (gravy):
Take onion, ginger, garlic, grated coconut, tamarind paste & grind all together into a mixture & keep aside.


For dry masala powde:
Fry peanuts, seasame seeds & cumin seeds in kadai (without oil) & make dry powder in mixture & keep aside.

Method:
First cut the brinjal in the bottom (just slit into 4 don't cut into pieces) & put it in the water. Then keep one kadai on the gas, pour 3 sps of oil, when the oil becomes hot add the grind wet masala to that & fry in a low flame till the masala becomes dry & thick. Add salt, turmeric, red chili powder, dhaniya powder & dry masala powder & fry for 5 mins (the gas should be in lower flame) At the same time keep another kadai on the gas  & pour 6 to 7 sps of oil. When the oil becomes hot add mustard seeds, methi seeds &  the brinjal , slit green chili, & curry leaves.When the brinjal is half cooked ,add the wet grind masala to that along with needed water.Close the kadai with a lid & fry for15 mins in lower flame. When the sabji becomes ready  remove from the gas. Garnish with finely cut coriander leaves. Serve hot with parathas, puri, etc.

Makkai ki Roti

Ingredients:

• Maize flour (cornmeal)- 250 gms
• Salt - as per taste
• Warm water - 1/2 cup

Method:
Mix the dough adding salt &warm water (if required add more water to make soft dough) Make into round portions/balls slightly bigger than lemon size. Keep a damp cloth over a wooden board & roll each into a round chappati, with even thickness. Lift it along with the cloth & keep it over a greased hot tava & remove the cloth. Toss the other side over after a few seconds, applying ghee on the both sides. Remove from the tava when it is evenly done on both sides. Serve hot with sarson ka saag or with any other side dish.