Black gram and Rajma curry

Ingredients

1. Full Black gram - 1 cup
2. Rajma - 2 tablespoons
3. Tomato puree - ! cup
4. Chopped ginger - 1/2 teaspoon
5. Finely chopped onion - 1 cup
6. Finely chopped garlic - 3 tablespoons
7. Chopped coriander leaves - 2 tablespoons
8. Salt to taste
9. Turmeric powder - 1 teaspoon
10. Chopped garlic - 2 tablespoons
11. Chilli powder - 2 teaspoons
12. Coriander powder - 2 teaspoons
13. Jaggery - 1/2 teaspoon
14. Oil - 2 tablespoons
15. Cumin seed - 1 teaspoon
16. Slit green chilli - 3 numbers
17. Fresh cream - 3 tablespoon (optional)
18. Butter - 1 tablespoon (optional)

Procedure

1. Wash and soak both the dhals for 6 to 8 hours
2. Pressure cook dhals with 1/2 teaspoon salt for 5 whistles
3. Now keep a pan on the stove and heat the oil
4. Add the cumin seed, green chilly, garlic, onion, ginger and sautee for 10 minutes
5. Then remove the dhal and mash it coarsely with a a spoon and add to the pan in the stove
6. Add 3 cups of water to the pan and allow it to simmer
7. Add the tomato pure, salt to taste, turmeric powder, dhania powder, chilli powder and jaggery
8. Heat it til the curry becomes like idly mavu consistency
9. Remove from the stove and add the chopped coriander leaves
10. Adding butter of fresh cream is optional prior to serving
11. Eat with roti, naan or dosai

Rasam Powder

ரசம் பவுடர்


Ingredients

1. Red chilli - 2 cups
2. Coriander seeds - 3 cups
3. Pepper - 3 tablespoons
4. Cumin seeds - 3 tablespoons
5. Toor dhal - 3 tablespoons & Asafoetida - 1 tablespoon (Dry roast both the toor dhal and asafoetida to golden color in a pan)

Procedure

• Add all this ingredients together and grind coarsely in a dry grinder
• Mix well and store it in an airtight container

Rice Upma, Arisi Upma

Ingridients:

• Parboiled rice (washed and for 3 hours) - 2 cups
• Toor dhal - 2 tablespoon
• Chopped onion - 1 cup
• Red chilli (broken to small pieces) - 6 nos
• Curry leaves - 12 nos
• Channa dhal - 2 tablespoon
• Mustard - 1 teaspoon
• Urad dhal - 2 teaspoon
• Coconut scrapins - 3 cups
• Salt to taste
• Oil - 1/2 cup

Procedure

1. Grind rice and dhal to rava consistency (you can use arisi upma mix - available in some indian stores or from India)
2. Keep aside. Heat oil in a pan and add mustard along with other seasonings.
3. When mustard splutters add broken red chilly, cut onion and curry leaves. 
4. Stir well. When onion becomes transparent add the ground rava mix with salt and stir well
5. Allow it to cook for 30 minutes in low flame by covering the pan with a lid. 
6. Add 1 cup of boiling water if you want the upma to become soft
7. Finally add the coconut scrapings, mix well and serve.

Rava Vegetable Upma

Ingridients

• Bombay Rava - 2 cups
• Chopped onion - 1.5 cups
• Green chilly - 4 nos (cut into small pieces)
• Chopped ginger - 1 teaspoon
• Carrot - 1 big
• Green peas - 2 Tablespoons
• Potato - 1 big (cut into small pieces)
• Curry leaves - 10 nos
• Mustard - 1 teaspoon
• Urad dhal - 2 teaspoon
• Asaefoetida - 1/2 teaspoon
• Oil - 3 tablespoon
• Salt to taste
• Corriander Leaves (chopped) - 3 tablespoons
• Lime juice - 1/2 teaspoon (optional)

Procedure:

1. Heat oil and add the seasonings. When the mustard starts spluterring add asafoetida. 
2. Then add chopped onion, ginger, curry leaves and cut chillies. Stir well till the onion becomes glossy.
3. Now add the rava and roast it till rava becomes golden color.
4. Meanwhile boil 4 cups of water with required salt. 
5. Add all the cut vegetables to the boiling water.
6. When the vegetable is cooked, add it with the water to the roasted rava and stir well.
7. Cook the mixture at a low flame for ten minutes
8. Garnish with chopped coriander leaves
9. Add lime juice if desired

Ragi Dosa

Ingredients:

1. Ragi flour (Indian stores) - 3 cups
2. Raw rice - 1 cup
3. Urad dhal (either black or white) - 3/4 cup
4. Salt to taste
5. Fenugreek - 2 teaspoon

Procedure:

• Soak dhal, rice and fenugreek together for 4 hours
• Grind it to a very fine paste like idly batter consistency
• Add ragi flour, salt and mix thoroughly avoiding any lump formation to idly batter consistency
• Allow it to ferment for 6 to 8 hours
• Make the dosas thick and spongy

Rice and Dhal Payasam.

                                 
Ingredients

1.      Rice---1/4 cup

2.      Green gram Dhal—1/4cup

3.      Channa Dhal—1/4 cup.

4.      Coconut milk---2cups.

5.      Jaggery---300 gm

6.      Cashewnut---12 Nos

7.      Powderd cardamom----1/2 teaspoon

8.      Ghee----3T able spoon

Procedure

·         Heat 1teasp of ghee and

·         Fry rice, dhal together.

·         Cook this with 3 cups of water in a pressure cooker.

·         Heat 1cup of water , add jaggery and bring to a syrup consistency.

·         Filter the syrup to remove dust.

·         Add syrup to the cooked rice dhal mixture and stir well.

·         Keep it on the stove for 10 minutes.

·         Add coconut milk and fried cashewnut and cardamom.

·         Stir well and serve.

Caution---Once coconut milk is added   DO NOT  allow the payasam to simmer for a long time.

Rava kesari

              
Ingredients:

1.      Rava-----1 cup,

2.      Sugar 1 1/2, cup;

3.      Ghee----3/4 cup,

4.      Cashewnut----10 Nos,

5.      Raisins----15Nos

6.      Powdered cardamom---3/4 Teasp;

7.      Safron -Optional.

8.      Kesari powder-----1/2 Teasp

Procedure:

·         Heat 1 Tablebspoon of ghee in a pan.

·         Add Rava and fry for 5 minutes.

·         Boil 2 cups of water and add to rava and stir well.

·         Add sugar and kesari powder

·         Avoid lump formation by constant stirring.

·         Add the entire amount of ghee
·         Keep the flame low ,and stir for 10 minutes.

·         Remove from fire,

·         Fry cashewnuts , raisins and add to the kesari

·         Finally add powdered cardamom .

·         Stir well and serve.