Instant Mango Pickle II

Ingredients:

Raw Mangoes - 2 (big)

Sugar - 1 tablespoon

Salt - 1 tablespoon

Garlic - 3 cloves (peeled & crushed)

Turmeric powder -1 tablespoon

Mustard powder - 1 teaspoon

Red chilli powder - 2 tablespoon

Vinegar - 2 tablespoon

Oil as required

Pickle masala

For pickle masala:

Red chilli (crushed) - 2 teaspoon

Cumin seeds - 1/2 teaspoon

Coriander seeds (roasted) - 1/2 teaspoon

Fenugreek seeds - 1/2 teaspoon

Ajwain (carom seeds) - 1/2 teaspoon

Kalonji (onion seeds) - 1/2 teaspoon

Mustard seeds - 1/2 teaspoon

Method:

Wash and wipe dry the mangoes.

Cut the mangoes into desired shape and size.

Take a bowl and place the mangoes in it.

Add sugar, salt, turmeric powder and keep it aside for two hours.

After 2 hours, separate the liquid from the bowl. Keep mango pieces in bowl-1 and keep the liquid in another bowl-2.

Mix all ingredients in pickle masala in a small bowl-3.

To the bowl-2 add crushed garlic, pickle masala, chilli powder, mustard powder and mix.

Add vinegar and mix well. (bowl-2)

Add oil gradually and keep stirring continuously. (bowl-2)

Pour this masala on to mango pieces (bowl-1) and the pickle is ready.

Keep this pickle in air tight container and store in the fridge.

References:

Sanjeev Kapoor

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Pesarattu

Ingredients:
For grinding:
Green gram or whole moong - 2 cups
Rice - 2 tablespoons
Cumin seeds - 1/2 teaspoon
Ginger - 1/2 inch
Green chilli - 3 ( small)
Salt

For dosa topping:
Onion - 1/2 (chopped)
Green chilli - 1 ( chopped)
Curry leaves - 10 ( chopped)
Coriander leaves - chopped
Oil

Method:
Soak the green gram for overnight.
Next day grind the green gram with green chilli, ginger, rice, cumin seeds, and salt.
The batter should not be too thin or too thick.
Heat dosa pan in the burner.
Spray or make a coat of oil layer on the dosa pan.
Spread a ladle of the batter on the pan.
Sprinkle the topping on dosa.
Spray or sprinkle few drops of oil on top of the dosa.
After 1 minute, flip the dosa.
Serve when both sides are done.

Ginger chutney is my family's favorite as a side item for green dosa. Here is how I make it.
Ingredients:
Ginger - 50 grams (peeled and cut into pieces)
Black gram - 1 tablespoon
Bengal gram- 1 1/2 teaspoon
Dry red chilli - 2
Asafoetida - 2 pinch
Tamarind - small piece
Jaggery - small piece
Salt
Oil, Mustard seeds, cumin seeds - For tempering

Method:
Fry the ginger, grams, red chillies individually and keep them aside. Use very little oil while frying.
Grind all the above ingredients.
Temper with mustard seeds, and cumin seeds.

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Fenugreek Rice (வெந்தய கீரை புலவு, मेथी पुलाव)

Vendhaya keeri pulav or methi pulav

Ingredients:
Fenugreek leaves - 1 bunch
Coriander leaves - 1/2 bunch ( chopped)
Mint leaves - 1/2 bunch (chopped)
Basmati rice - 2 cups
Water - 4 cups
Onion - 1/2 (chopped)
Ginger - 1/2 inch (grated)
Garlic - 1 clove (grated)
Tomato - 1 (medium- chopped)
Red chilli powder - 1/2 teaspoon
Clove - 3
Cinnamon - 2
Cardamom - 3
Fennel seeds - 1/2 teaspoon
Garam masala - 1/2 teaspoon
Salt to taste
Oil

Method:
Heat oil in thick bottomed vessel.
To the oil add fennel seeds, clove, cinnamon, cardamom and stir for a few minutes.
Add the onion, grated ginger, garlic and fry.
Add fenugreek leaves, coriander leaves, mint leaves and fry for 2 to 4 minutes.
Add the chopped tomato and fry.
Then add the red chilli powder and mix.
Add the rice and mix.
Add salt, garam masala and mix.
Add 4 cups of water and pressure cook till one whistle.

Mix gently before serving.

p.s. Depending on basmati rice quality - water quantity and pressure cooking time may vary.

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Tofu peas kurma

Ingredients:
Tofu - 20 cubes
Peas - 1/2 cup
Onion - 1 ( sliced)
Ginger - 1 inch ( grated)
Garlic - 2 cloves ( grated)
Tomatoes -2 ( chopped)
Garam masala - 1/2 teaspoon
Salt
Oil
Red chili powder - 1 teaspoon
Coriander powder - 1 teaspoon

For paste:
Poppy seeds - 2 tablespoon
cashew nuts - 2 tablespoons
Yogurt - 2 teaspoon
Grated coconut - 1 tablespoon (fresh or desiccated)
Green cardamom - 3

Method:
Soak the poppy seeds and cashew nuts in warm water for 30 minutes.
In another small pan, bring water to boiling point and turn off the flame. Slip in the green peas. Leave them inside boiling water for 5 minutes. Drain the water and keep it aside.
In blender add the soaked cashew nuts, poppy seeds, grated coconut, green cardamom, yogurt and grind them to a coarse stuff.
In a large frying pan, heat the oil, add onions, grated ginger, and garlic and stir fry for 3 minutes.
Add the tomatoes, salt and sauté.
Add red chili powder, coriander powder and mix well.
Add the peas and add the grinded paste.
Add some water and mix well.
Set the flame to medium position and cook for 10 minutes.
Fry the Tofu cubes on all sides till light golden brown in low flame.
Add this fried tofu to the boiling mixture and cook for 2 to 4 minutes.
Finally add the garam masala.

This will make a sumptuous meal along with any kind of Indian flat breads.

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முட்டை பொடி மாஸ் - Podimaas

Ingredients:

Egg - 6

Onion - 1 ( chopped)

Tomato - 1 ( medium)

Green Chillies - 2 (slit)

Ginger - 1 inch ( grated)

Saunf - 1 teaspoon - சோம்பு

Turmeric powder - 1/4 teaspoon
Green peas - 2 teaspoon

Capsicum ( any colour) - diced

Salt

Pepper powder or crushed - 1/2 teaspoon

Oil

Method:

In a bowl break the eggs and add salt.whisk and keep it aside.

In a kadai heat the oil.

To the oil add saunf and fry.

Add chopped onions and stir for 2 minutes.

Add the green chilli, ginger and tomato and saute for 2 minutes.

Pour the eggs and saute till it becomes dry.

Add the salt, turmeric powder, green peas, diced capsicum and saute.

Finally add the pepper powder and mix.

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Aloo tikki burger

Aloo Tikki: A North Indian food

What you need:
Potatoes - 3 (boiled and skin peeled)
Green peas - 2 teaspoon
Red chilli powder - 1 teaspoon
Coriander powder - 1 teaspoon
Cumin powder - 1/2 teaspoon
Garam masala - 1/4 teaspoon
Salt to taste
Coriander leaves - 2 teaspoon ( chopped)
Bread crumbs for dusting

How to make:

In a bowl mash the potatoes while it is warm.
No lumps after mashing. Alternatively, you can grate the potatoes.
Boil water and add green peas.
Let the green peas cook for 2 minutes.
Drain and add the green peas to the mashed potatoes.
Add red chilli powder, coriander powder, cumin powder, garam masala, salt, coriander leaves and mix well.
Divide the potatoes into lime size balls and shape into patties or desired shape.

Place the patti onto bread crumbs so that all sides are covered with bread crumbs.

Add oil to the frying pan.
When the oil is hot add the patties and shallow fry on both side till golden brown .

Here is another way of eating the tikki.

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Chocolate Gingerbread cookie

Ingredients:

All purpose flour - 1 1/2 cups and 1 tablespoon

Ground Ginger - 1 1/4 teaspoon

Ground Cloves - 1/4 teaspoon

Ground nutmeg - 1/4 teaspoon

Ground Cinnamon - 1 teaspoon

Cocoa powder - 1 tablespoon

Freshly grated ginger - 1 tablespoon

Unsalted Butter - 8 tablespoons

Dark-brown sugar - 1/2 cup

Unsulfured molasses - 1/2 cup

Semisweet chocolate- 7 ounces

Granulated sugar - 1/4 cup

Baking soda - 1 teaspoon

Method:

In a medium bowl sift together flour, ground ginger, cinnamon, cloves, nutmeg and cocoa.

In a bowl of an electric mixer, fit the paddle attachment, beat butter and grated ginger until white ( for 4 minutes)
Add brown sugar and beat.

Add molasses and beat until combined.

In 1 1/2 teaspoons boiling water, dissolve baking soda.

Add half of flour mixture into butter mixture.

Beat in baking soda mixture..

Add remaining half of flour mixture.

Chop the chocolate and mix .

Wrap the dough in plastic sheet.

Pat dough out to about 1 inch thick.

Refrigerate until firm for a minimum of 2 hours.

Roll dough into 1 1/2 inch balls.

Place 2 inches apart in baking sheet.

Refrigerate 20 minutes.

Heat oven at 325 degree F.

Roll in granulated sugar.

Bake for 10 to 12 minutes or until the surfaces crack slightly.

Cool for 5 minutes and transfer to wire rack.

Recipe source : marthastewart.com

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Poondu Kuzhambu - பூண்டு குழம்பு

Garlic Kuzhambu: பூண்டு குழம்பு
Ingredients:
Garlic - 1 pod (or) 14 cloves
Onion - 1/2( chopped)
Tomato - 1 ( small -chopped)
Salt
Turmeric powder - 1/4 teaspoon
Tamarind - Lime size
Oil

For Dry grinding:
Dry red chilli - 4
Coriander seeds - 1 teaspoon
Cumin seeds - 1/2 teaspoon
Peppercorns - 1/2 teaspoon
Fenugreek seeds - 1/2 teaspoon

Seasoning:
Mustard seeds - 1/4 teaspoon
Cumin seeds - 1/4 teaspoon
Urud dal - 1/4 teaspoon
Bengal gram - 1/4 teaspoon
Curry leaves - 8
Asafoetida - pinch

Method:
Soak the tamarind in hot water for 30 minutes.
To extract the tamarind pulp - Using fingers or a strong spoon, crush the soaked tamarind thoroughly. Use a strainer and get the extracted pulp.
Dry roast fenugreek seeds, peppercorns, coriander seeds, cumin seeds, and dry red chilli.
Grind in spice jar.
Heat oil in saucepan and add urad dal, bengal gram, cumin seeds, curry leaves, asafoetida.
When the mustard seeds starts to crackle, add the garlic cloves and fry them till it changes to light brown color.
Add the onion pieces and fry.
Add the tomato pieces, salt and fry.
Add the tamarind pulp and turmeric powder. Let it boil till the raw smell goes off. When the liquid reduces to half the quantity, add the ground spices and mix.
Now cook in low flame.

Mix occasionally or else it will stick in the vessel.
After 5 to 8 minutes remove from burner.

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Green Leaf Kootu - தண்டு கீரை கூட்டு

Ingredients:
Thandu keerai - 1 bunch
Small onion - 8
(or)
Big onion - 1/2 ( chopped)
Tomato - 1 (medium-chopped)
Cumin seeds - 1/2 teaspoon
Grated coconut - 1 tablespoon
Red chilli powder -1/2 teaspoon
Turmeric powder - 1/4 teaspoon
Tuvar dal - 1/4 cup
Mustard seeds - 1/4 teaspoon
Asafoetida - 2 pinch
Whole dry red chilli - 1
Salt
Oil

Method:
Boil the tuvar dal and set aside.
Grind the raw grated coconut and cumin seeds in a dry mixie jar.
Wash and Chop the greens.
Heat the oil in kadai.
Add mustard seeds and allow it to crackle.
Add chopped onions and fry.
Break the dry red chilli into two and add it in the kadai
Add the tomatoes and fry.
Add red chilli powder and fry for 1 minute.
Add chopped greens and mix well.
Let the greens boil in kadai.(if the leaves are thick it will consume extra time).
After boiling add the boiled turvar dal and mix.
Add turmeric powder, salt, asafoetida and mix.
Leave it for 2 minutes and remove from fire.

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Chocolate brown Idlis - கேழ்வரகு இட்லி

Idli brownies
Ingredients:
Ragi flour - 2 1/2 cups
Urad dal - 1 cup
Oil for greasing idli plates
Salt as required

Method:
Soak the urad dal for 2 to 4 hrs.
Mix ragi flour and water in a bowl to make a thick batter. Keep it aside.
Start to grind urad dal soft and fluffy.( like grinding for regular idli)
Mix ground urad dal with soaked ragi flour.
Cover and keep for fermentation overnight.
After fermentation, mix required salt to the batter.
Grease the idli plates with oil.
Pour the batter in idli plates.
Steam for 10 to 15 minutes.
When it is warm, remove gently.
recipe source:aayisrecipes.com

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Onion Chutney

Ingredients:
Red onion - 1 ( big - diced)
Tomato - 1 ( medium - diced)
Tamarind - Cadbury's gems size
Whole dry red chilli - 3
Salt
Oil for sautéing

For seasoning:
Mustard seeds - 1/4 tea spoon
Urad dal - 1/4 tea spoon
Curry leaves - 5 foliages
Oil - 1 teaspoon

Method:
Heat oil in a kadai.
Add onion and fry.
Then add the tomato and fry.
Add salt and mix.
Add dry chilli and fry for 2 minutes.
Remove from fire and keep it aside.
After cooling, add all the fried ingredients in a mixer.
grind.
Heat 1 teaspoon of oil in a kadai.
To the oil add mustard seeds,urad dal,curry leaves.
When the mustard seeds starts to crackle pour in the chutney.
Serve with idlis or dosas.

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Potato Samosa

Ingredients:

For pastry:

Maida - 1 cup

Warm oil - 2 teaspoons

Salt as required.

Water

For Filling:

Potatoes - 2 (boiled & mashed coarsely)

Green Peas - 1 tablespoon (boiled)

Cumin seeds - 1 teaspoon

Coriander seeds - 1 teaspoon

Red chilly flakes - 1 teaspoon

coriander leaves - 1 teaspoon ( chopped)

Salt as required

Garam masala - 1/2 teaspoon

Onion - 1/2 ( chopped)

Grated ginger - 1/2 teaspoon

Oil for deep-frying.

For samosa:

Oil for deep frying.

Water for moistening the pastry.

Method:

Part -1: Preparing the samosa pastry

In a bowl sift the maida and salt.

Add warm oil and rub till it becomes like bread crumbs.

Now sprinkle water little by little and knead into a dough.

Knead for 2 minutes. Cover and keep it aside.

Part 2: Making the stuffing

Dry roast the cumin seeds separately

Dry roast the coriander seeds separately.

In a spice grinder, grind the cumin seeds and coriander seeds coarsely.

Then add the chilli flakes and grind for 10 seconds.

In a kadai heat the oil and add the onions.

Fry the onions add ginger and stir for 1 minute.

Add the potatoes and peas.

After 2 minutes add the cumin,coriander,chilli powders,salt,garam masala,coriander leaves and stri for 1 to 2 minutes.

Remove from fire and keep it aside.

Part 3: Rolling and stuffing

Again knead the dough for 1 minute.

Divide the dough into key lime size balls.

Roll the dough into oblong circle about 6 to 8 inches

Cut it into 2 halves.

Lift the edges and bring to a triangle shape. Dip a finger in water and run the finger thru edge to seal the open end of triangle

Take it on the hand and form the cone.

Stuff the masala to about 2/3rd portion of the cone.

Close the bottom of the cone and seal the bottom edge.

Part 4: Deep frying

Deep fry the samosa in a flame between medium and high.

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Coriander and Mint chutney

Ingredients:
Coriander leaves - 1/2 cup
Mint leaves - 1 cup
Green chillies - 2 ( small)
Yogurt - 2 tablespoons ( optional)

Tamarind puree - 1 teaspoon
Salt - as required
Sugar - 1/2 teaspoon

Method:
Grind all the ingredients in blender.
For creamier chutney add yogurt also.
This chutney is perfect for snacks such as samosas!

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Red Velvet Cake

Ingredients:
For the cake:
Sifted cake flour - 2 1/2 cups
Granulated white sugar - 1 1/2 cups
Dutch processed cocoa powder -2 tablespoons
unsalted butter - 1/2 cup ( at room temperature)
Large eggs - 2 ( at room temperature)
Baking powder - 1 teaspoon
Salt - 1/2 teaspoon
Buttermilk - 1 cup
Red food coloring - 2 tablespoons ( liquid)
Pure vanilla extract - 1 teaspoon
White distilled vinegar - 1 teaspoon
Baking soda - 1 teaspoon

For Cream cheese Frosting:
Heavy whipping cream - 1 1/2 cups
Cream cheese - 8 ounce(227 grams) ( room temperature)
Tub of Mascarpone cheese - 8 ounce (room temperature)
Pure vanilla extract - 3/4 teaspoon
confectioner's sugar - 1 cup

For garnishing
Sweetened or unsweetened coconut

Method:
Part-1: Preparing the cake pan
Use two 9-inch round cake pans. Grease the cake pans with butter. Line the bottom of the pans with parchment paper. Keep it aside.

Part-2: Sifting the flour and powders
Sift the cake flour, baking powder, salt, and cocoa powder.

Part-3: Preparing the batter
In another bowl, beat the butter using mixer. Let the mixer run for about two minutes. The butter will become soft.
Add the sugar and beat until light and fluffy (about 2 more minutes).
Add the eggs one at a time, beating well after each addition.
Scrape down the sides of the bowl.
Add the vanilla extract and beat until combined.
In a measuring cup whisk the butter milk with red food color.
With the mixture on low speed, alternatively add flour mixture and butter milk in three additions beginning and ending with the flour.

In a small cup, combine vinegar and baking soda. Allow the mixture to fizz and quickly fold into the cake batter. Working quickly divide the batter evenly between two prepared pans and smooth the tops

Part-4: Baking
Bake in the pre heated oven at the center rack for approximately 25 to 30 minutes or the toothpick test comes out clean. Allow the cakes to cool in the pan for 10 minutes. Invert the pans onto a wire rack. Once the cakes have completely cooled, wrap in plastic and place the cake layers in freezer for at least 1 hour.

Part-5: Frosting
In a hand mixer, process the cream cheese and mascarpone cheese until smooth. Add the vanilla and confectioners sugar and process until smooth. Transfer this mixture to a large mixing bowl. Whip the cream using hand mixer until stiff peak forms. With the large spatula gently but quickly fold a little of the whipped cream into the cream cheese mixture to lighten it. Then fold in the remaining whipped cream in two stages. Cover and pace the frosting in the refrigerator for an hour or two or until the frosting the firm enough to spread.

Part-6: Assembling
With a serrated knife cut each cake layer in half horizontally. You will now have four cake layers. Place one of the cake layers top of the cake facing down on to a serving platter, Spread the cake layer with layer of frosting. Place another layer cake on top of the frosting and continue to frost and stack the cake layers, Frost the top and sides of the cake. Garnish wit sweetened or unsweetened coconut.

Note:
1. To make your own buttermilk: add 1 teaspoon of white distilled vinegar, cider vinegar or lemon juice to 1 cup of milk. Let this mixture stand 5 to 10 minutes before using.
2. I just used one 1 tablespoon of liquid red color.
3. I kept the cake with frosting in the fridge overnight to firm up.
4. You can get Mascarpone cheese in international cheese section at local grocery store. It is an Italian cheese.
5. Recipe source: joyofbaking.com
6. Usually this is a 3 or 4 layered cake. I had to manage with only one cake for two layers. To force my husband on diet, I kept the other cake without frosting.

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Pineapple rava kesari

The lemonish spots in the kesari are pineapple chunks.

Ingredients:
Rava (or) Sooji - 1 cup
Sugar - 1 cup
Canned pineapple chunks - 1/2 cup
Ghee - 2 tablespoon
Cardamom powder - 1/4 teaspoon
whole cashew nuts - 10
Black raisins - 7 to 9
Hot water - 2cups
Orange Food color
Saffron

Method:
Fry the cashew nuts and raisins in ghee and keep it aside.
Add 1/2 teaspoon of orange food color to the hot water and mix and let it stay aside.
Heat the ghee in kadai and add the rava.
Fry the rava till the raw smell goes off.
Pour the hot water and mix well without any lumps.
Keep mixing till water and rava blends together.
Add sugar, pineapple chunks and mix well.
Remove when it reaches desired consistency
Add fried cashew nuts, black raisins, cardamom powder, and saffron.
Sent off to the 15-Minute event.

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Fenugreek chicken

Ingredients:
Chicken - 1 (cut into desired pieces)
Fenugreek leaves - 1 bunch
Onion - 1( chopped)
Green chilies - 2( slit vertically)
Garlic - 2 cloves( finely grated)
Ginger - 2 inch ( finely grated)
Coriander leaves - 1/2 bunch
Yogurt - 1/2 cup
Garam masala - 1/2 teaspoon
Salt
Cumin powder - 1/2 teaspoon
Turmeric powder - 1/2 tea spoon
Red chili powder - 1 teaspoon
Coriander powder - 1 1/2 teaspoon
Pepper powder - 1/2 teaspoon
Cooking Oil

Method:
Wash the fenugreek leaves, drain the water and keep it in a bowl.
Chop the coriander with tender stalks.Marinate the chicken with grated ginger, garlic, turmeric powder and yogurt.
Heat the oil in a kadai.
Add chopped onion and fry.
When the onion changes color add the green chilies and fry.
Add the fenugreek leaves, chopped coriander leaves and sauté for 2 minutes.
Add the marinated chicken and fry for few minutes.
Add red chili powder, coriander powder, pepper powder, salt, cumin powder and mix well.
After 2 to 3 minutes close the kadai with lid and let the chicken cook in medium flame.
Stir occasionally.
After chicken is boiled add the garam masala and mix.

Note: I didnt chop the fenugreek leaves. This will minimize the bitterness. First I cleaned the chicken and marinated with ginger, yogurt and garlic. I got this recipe from Sanjeev kapoor website and changed with some variations according to our taste.

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Green Coriander Rice

Ingredients:

Rice - 1 cup

Coriander leaves with tender stalks - 1 bunch

Grated coconut - 1 table spoon

Tamarind paste - 1/2 tea spoon

Black gram dal - 1 table spoon

Salt as needed

Oil

Mustard seeds -1/4 teaspoon

Channa dal - 1/4 teaspoon

Asafetida - 2 pinch

Method:

Cook the rice and keep aside in a bowl to cool.
Heat the oil in a kadai.
Add the gram dal and fry.
When it changes to golden color add the grated coconut and fry.
Add the coriander leaves and fry for 1 minute or till the raw smell fades.
Remove from stove and let it cool.
In a Mixture jar add the fried gram dal, coconut, tamarind paste, coriander leaves and salt.
Grind them.
Again heat oil in a kadai.
To the oil add mustard seeds, channa dal, asafetida.
Add this seasoning to the tamarind-dal-coconut-leaves paste.
Mix the paste in the rice.
Now the green coriander is ready to serve.

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Cranberry banana loaf

Ingredients:
Granulated sugar - 1 cup
All purpose flour - 1 1/2 cup
Eggs - 2 ( in room temperature)
Butter - 1/4 cup ( softened)
Cranberries - 1 cup (chopped)
Ripe Bananas - 3 (mashed)
Baking powder - 1 1/2 teaspoon
Baking soda - 1/2 teaspoon
Salt - 1/2 Teaspoon
Cinnamon powder - 1/2 teaspoon

Method:
In a mixing bowl combine softened butter, sugar and 1 egg.
Beat until smooth.
Add the second egg and beat well.
Stir in the cranberries and mashed bananas.
In another bowl, sieve the flour, baking soda, baking powder, salt, and cinnamon powder.
Stir the flour well.
Transfer the flour to the mixing bowl where cranberry, banana,....etc., are there.
Mix them so that flour gets moistened.
Pour the mix into a 9inch x 5inch loaf pan.
Bake in 350 degree F, for about 1 hour or until the test is done.
After baking let it cool to room temperature.

Source for recipe: http://www.cdkitchen.com/

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Lemon Rasam

Ingredients:

Lemon -1
Tomato -1

Tuvar dal - 4 tablespoons

Green chillies - 3 ( small)

Rasam powder - 1 teaspoon

Asafoetida - 1/4 teaspoon

Oil - 2 teaspoon

Curry leaves - 1sprig

Coriander leaves - 1/4 bunch

Mustard seeds - 1/4 teaspoon

Salt to taste

Water - 4 cups

Turmeric - 1/4 teaspoon

Method:

Boil the tuvar dal in required water.

Take 4 cups of water in a saucepan.

Add turmeric powder, salt, asafoetida and let the water boil.

Add slit green chillies.

In a bowl crush the tomato with hands in little water.

Pour this crushed tomato to the boiling water.

Add the rasam powder.

Add the boiled tuvar dal and mix.

When the rasam starts to bubble add coriander leaves and remove from the fire.

Heat oil in a small kadai. Add the mustard seeds and curry leaves. When it starts to crackle pour this seasoning in to rasam.
Take juice from the lemon and add this juice while serving.

If you add the lemon juice earlier the rasam will taste bitter.

Making the Rasam powder:

Ingredients:

Whole red chillies - 3

Coriander powder - 2 teaspoon

Fenugreek seed - 1/4 tsp

Black Pepper - 1/2 teaspoon

Cumin seeds - 1/2 teaspoon

Tuvar dal - 1/2 teaspoon

Asafoetida - 1/4 teaspoon

Method:

In a small kadai dry roast each ingredients separately in low flame except asafoetida.

When the ingredients are cool, grind them all in a spice grinder.

From this rasam powder add 1 teaspoon powder to the rasam.

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Spiral Poori Doughnuts Without Holes (Surul Poori or Sweet Poori)

Ingredients:
For dough :
Maida - 1 cup
Ghee - 2 tablespoon ( melted )
Baking soda - 2 pinch
Required water to sprinkle.

For paste:
Rice flour - 1 table spoon
Ghee - 1 1/2 table spoon ( melted)

Sugar syrup:
Sugar - 1 cup
Food colour ( yellow or red) - 1/4 teaspoon
Water

Oil for deep frying
Confectioner's sugar for decorating

Method:
Part-1: Preparing the dough
Sieve the maida and baking soda. Even when the maida is clean do ahead with the sieving.
Add ghee to maida and rub till the mix becomes like bread crumbs.
Sprinkle required water and knead into dough.
Knead for 10 minutes to become soft dough.
Cover and keep aside for 30 minutes.

Part-2: Making the rice paste
Mix rice flour and ghee and make a paste.

Part-3: Preparing the base poori
Again knead.
Take key lime size of dough.
Flatten it like chappathi using roller pin.
Make 5 such chappathis.

Part-4: Shaping the surul poori
Apply the paste on top of a chappathi.
Place the next chappathi on top of the paste applied chappathi.
Similarly apply paste and stack all the five chappathis.
Roll the stacked chappathis firmly like a pipe.
Cut them into 5 equal sizes.
Keep the cut surface facing bottom.
Flatten each piece using roller pin till it reaches about 3/4th size of chappathi.

Part-5: Preparing the sugar syrup
Put 1 cup of sugar in a thick bottom vessel.
Pour water till it completely covers the sugar. Do not exceed or fall short.
Heat in a burner till it becomes 1-string consistency.
Add color.
Remove and keep aside.

Part-6: Frying the poori
Heat oil in pan.
Keep the flame between medium and low.
Deep fry the surul poori.
When color changes to lightest brown remove from flame.

Part-7: Finishing
Dip the fried surul poori while it is warm in the sugar syrup.
Leave it inside the syrup for 1/2 minute.
Remove and sprinkle powder sugar.

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