Ela Neer Payasam

Ingredients :

• Whole milk  - 2 cups
• Milk maid - 1 cup
• Coconut milk - 1 cup
• Coconut water [ elaneer ] - 1 cup
• Tender coconut - 1 cup [ vazukai chopped ]
• Cashew nuts - 8 to 10 [ broken ]
• Saffon [ kesar ] - little [ soaked in warm milk ]
• Ghee - 2 tsp
•  [ fry the cashews in the  ghee and keep aside ]

Method :        

First take one non- stick vessel. Add ghee to that, fry the cashews in the ghee till its change into golden in colour.Then remove that and keep aside. In same vessel, add milk and allow to boil. When the milk reduced add the saffon  to that  and  mix well,  and  allow to boil for 5 minutes. Then add the coconut milk to that and boil  for 10 minutes in low flame. Then remove from the fire. Before serving add coconut water and chopped tender coconut to that.  Keep it  in  the fridge and serve cool  or hot. Enjoy your tender coconut payasam.

Yarecha Curry

Ingredients :

• Previous day's sambhar - 1 bowl
• Previous day;s rasam mandi - 1/2 cup [ after using rasam remaing portion ]
• Previous day's aviyal - 1 cup
• Previous day's dry curry - 1 cup
• And whatever pacadi, kootu  etc.- 1 cup

Method :

Take one deep heavy bottom vessel. Add all the ingredients together mix well , and boil in high flame foe 10 minutes. Then keep the gas in low flame and  allow to boil for another 5 minutes more. In between stir the curry.When it becomes thick and nice aroma comes remove from the gas. It goes well with rice, roti, and dosas.

P. note.:  Generally people makes this when some funtion held in a house [ sadya  prepared ].

Oma rasam type 2

Ingredients :

• Thur dal  boiled and mashed - 1 cup
• Tomatoes - 2 [ chopped ]
• Green chilli - 2 [ slit ]
• Salt - as required
• Turmeric powder - 1/2 tsp
• Asafoetida - 1/4 tsp
• Butter milk - 1 cup [ thin ]
• Chopped coriander leaves - little

For seasoning :

• Mustard seeds - 1 tsp
• Ajvan [ omam ] - 1/2 tsp
• Ghee - 1 tsp
• Curry leaves - little 

Method :

Take one vessel, add  a tsp of oil and fry the chopped tomatoes, green chillies for 2 to 3 minutes. Then add 3 glasses of water to that,  and add salt, turmeric and asafoetida to that. Mix well.  Allow to boil for 10 minutes in low flame. Then add the mashed thur dal along with butter milk.  If required add some more water. Check
the salt and wait till the rasam to come up, then heat the ghee and add the mustard  seeds to that, when its pop add ajvan to that . Wait for a second and then  pour to the rasam. Garnish with curry leaves and coriander leaves. Serve with hot rice and roasted curry along with fried papad.

Oma Rasam

Ingredients :

• Thur dahl - 1/2 cup [ boiled and mashed ]
• Ripe tomatoes - 2 or 3
• Green chillies - 2 [ slit ]
• Salt - as required
• Turmeric powder - 1/2 tsp
• Ajvan [ omam ] - 1/2 tsp
• Dry red chillies - 2 to 3
• Curry leaves - little
• Ginger - 1/4 inch piece
• Garlic flakes - 2 [ optional ]
• [ soak ajvan,red chillies, ginger, garlic, curry leaves and green chillies in water
•  and grind to a smooth paste ]
• Ghee - 2 tsp
• Chopped coriander leaves - little 
• Lemon juice - 2 tsp

For seasoning :

• Mustard seeds - 1 tsp
• Cumin seeds - 1/2 tsp
• Ghee - 2 tsp

Method :

Wash the thur dal and add enough water and pressure cook in the cooker. After pressure goes open and mashed it well and keep aside. Then take one vessel, add chopped tomatoes, salt , turmeric, mashed thur dal,  asafoetida, and 2 glass of water. When it starts boiling, and the ground masala and mix well. Allow to boil for 10 minitues in low flame or till the raw smell goes. Then add required water to that, Wait for the rasam to raise up. Remove from the gas. Add lemon juice to the rasam.  Then keep one small kadai, add ghee to that, when it becomes hot, add seasoning and pour in to the rasam.  Garnish with Chopped coriander leaves. Serve hot with steamed rice, any poriyal, and papad.

When people get fever, cold or caugh you can give them. Thay feel better have some taste to mouth  and feel  to eat more.

Hotel Sambhar [ Easily we can make it at home ]

Ingredients :

• Tuvarr dal - 1/2 cup
• Red tomato - 1 [ roughly chopped ]
• Carrot, red pumpkin, brinjal, [ all together ] - 1/2 cup
• Tamarind paste - 1/2 tsp [ thin pulp ]
• Coriander leaves - little
• Oil - 2 tbsp
• Red chilli powder - 1 tsp
• Salt - as required

To grind :

• Fried channa dal - 2 tsp
• Fresh grated coconut - 1 tbsp
• Tomato - 1 [ chopped ]
• Dry red chillies -4 to 5 ( fried in oil )
• Sambhar powder - 2 tsp [ heaped ]

For seasoning :

• Oil - 2 tsp
• Mustard seeds - 1 tsp
• Broken black gram - 1/2 tsp
• Dry red chilli - 1 [ broken]
• Small onion - 8 to 10
• Asafoetida - a pinch
• Methi seeds - 1/4  tsp
• Green chilli - 1 [ slit ]
• Curry leaves - little

Method :

Wash the tuvar dal and pressure cook along with turmeric powder. Allow for atleast 6 to 7 whistles to come. After the pressure leaves, add little water to that, mash well and keep aside. Meantime, grind all the ingredients in a mixer to a smooth paste and keep aside. Then take the same pressure cooker [ wash and take ] keep on the gas. Add oil to that. When the oil becomes hot, add seasoning one by one. When the dal changes into brown and the red chilli becomes crisp, add onion and other vegetablesto that. Mix well. Then pour the mash dal above the vegetables. Add salt, turmeric, red chilli powder, tamarind pulp, along with ground masala and sugar. Mix well and check the salt. Close the cooker and wait for 3 whistles to come. After the pressure goes, open the cooker and garnish with chopped coriander leaves and curry leaves. Your tasty sambhar is ready to serve with idli, dosa and steamed rice. 

Veggie Roll [ Easy method ] An evening snack

Ingredients :

• Potato boiled - 1/4 k.g. [ mashed ]
• Grated carrot - 1/2 cup
• Boiled peas - 1/2 cup
• Green chilli paste - 1 1/2 tsp [ according  to taste ]
• Salt - as required
• Lemon juice - 1 tsp
• Chat masala - 1/2 tsp
• Ginger chopped - 1/2 tsp
• Chopped coriander leaves - little
• Cumin seeds or oregano [ ajwain ] - 1/4 tsp
• Maitha - 1/2 cup
• Conflour - 2 tsble spoon
• Bread crumps - 1/2 cup [ for dusting ]
• Oil - enough for frying

Method :

Take one big bowl, mix all the ingredients except bread crumps. Mix well. Mean time, keep enough oil in a kadai. When oil becomes hot, make rolls from the mixture, dust it in bread crumps and deep fry till it changes into golden and crispy. Remove from the oil and serve hot with tomato ketchup or green chutney. Your easy-to-make yummy evening snack is ready to eat.

P.S. These rolls can be prepared in advance and stored in freezer  for a week. Before preparing take it from the freezer. After the roll gets back to the room temperature, then fry the same in oil. 

Chilli Parota

Ingredients :

• Left over parathas - 4 [ made previous day cut into thin pieces ]
• Spring onion - 1 bundle [ chopped & keep leaves and onion separately ]
• Salt - as required
• Grated cabbage - 2 tbsp
• Grated carrot - 2 tbsp
• Capsicum - 1 chopped
• Green chillies - 2 to 3 [ chopped ]
• Ginger - 1/2 inch piece [ peel and chopped ]
• Garlic flakes - 4 to 5 [ chopped ]
• Red chilli paste - 1 tsp
• White pepper powder - 1/4 tsp [ if needed ]
• Ginger garlic paste - 1/2 tsp
• Tomato ketchup - 2 tbsp
• White kabuli channa - 1 handful [ boiled optional ]
• Soya sauce - 1 tsp
• Oil - 3 tbsp

Method :

First take one kadai & add oil. When the oil becomes hot, add chopped garlic. Fry for 2 seconds till the garlic changes into brown color. Then add onion fry for 3 minutes and add other vegetables one by one. Fry for 5 minutes [ Don't fry more since the vegetables should stay crisp ]. Then add soya sauce to that. After 2 minutes, add ginger garlic paste, red chilli paste, a pinch sugar, salt and tomato ketchup. Mix well & finely add piece parotas and mix well. Garnish with onion leaves. If you want to add channa add along with the vegetables. Serve hot your yummy easy chilli parota is ready for eating.


P. S : Nowadays you can get good parotas in super market also. You can buy and prepare this.