SNACK VARIETIES - BREAD BONDA

BREAD BONDA :
Things needed :  potato, onion, green chillies, bread.
How to prepare :
1. you can make this out of left out potato onion curry.  Or you make potato onion masala with green chillies.
2.  Take a bread slice.  It is yummy with sweet bread even.  So use any bread which is available with you.
3.  Slightly dip the bread slice in water and immediately squeeze out water by pressing it inbetween two palms.
4.  Keep the masala in the centre and just press the bread slice and roll it on hand closing on all sides.
5.  Keep all the balls ready and then deep fry in medium flame.

TIFFIN VARIETIES : ARISI UPMA (RICE UPMA)

ARISI UPMA 


Things required :    Raw rice - 1 tumbler, water - 2 tumblers, red chillies - 3 nos., kadugu, ulutham paruppu, katti perungayam - 2 katti (break it into tiny pieces), salt - 1 1/2 tablespoonful, coconut scrap - 2 tablespoon.


PREPARATION :


1.  Take one tumbler of raw rice.  Fill upto the blade level in mixie jar and run the mixie (not continuously).  Check each time to see if rice is broken uniformly.  Break into rava (not v fine rava like bombay rava).  Dont ve to sieve it.  You can use it as it is.  Measure and keep it.
2.  In a kadai, pour 1 1/2 tbspn of refined oil or nallennai (i prefer this) and when it is hot splutter kadugu, perungayam, then add red chillies - 3 nos. (break it into 2 or 3 pieces), then ulutham paruppu.  When it turns red, pour 2 tumblers of water (for each tumbler of rava - flat topped).
3.  Add required salt.
4.  When it boils, add coconut scrap - 2 tbspn (you can add more also.  This gives taste and softness to the upma).
5.  Then add the upma rava sprinkling it fast and stirring simultaneously to avoid lump formation.
6.  When almost all the water is absorbed, transfer the upma to a vessel and pressure cook in a cooker with the lid on the vessel (must).  When steam comes, put the weight valve and switch off the stove after 8 mins.
7.  After 15 mins, open and stir with the dosa karandi to get a tasty upma. 
Adding a spoon of pure coconut oil to this will add more taste to this arisi upma.

TIFFIN VARIETIES : ADAI

ADAI 


Things required :
Boiled rice (puzhungal arisi) - 2 and half tumblers,  kadalaparuppu (bengalgram dhal) - 1/2 tumbler, tur dhal (thuvaramparupu) - 1/2 tumbler, urad dhal - 1/4 tumbler, red chillies - 8 nos., green chillies - 5 nos., asafoetida (perungaya katti or powder) - 4 katti or 3/4 spn of powder, salt, curry leaves.


PREPARATION :
1.  Soak boiled rice separately.  Soak tur dhal , urad dhal and bengalgram dhal all three together separately for minimum 2 and 1/2 hours.
2.  In a mixie  first coarsely grind red chillies, green chillies, perungayam and salt and then add handful of soaked rice and grind.  When it is coarse, add a handful of soaked dhal and grind it coarsely. Dont grind continuously.  Use it like a whipper so that it is not ground to a fine paste.  Repeat this each time and grind  soaked rice first and then soaked dhal on top of it.  When it is fully done, mix well.  Batter should not be very thick nor very thin.
  If you grind the same in a grinder, first grind all chillies , salt and perungayam and then add rice and when it s coarse, add all the soaked dhal and grind it coarsely.  Be near the grinder as it ll be done in few mins.  Add curry leaves.  
3.  Use a thick dosa tawa as it ll take little longer to make this adai.
4.  Heat the tawa and add 1/2 spn of gingelly oil (preferable) or refined oil and spread it well.  Sprinkle water to check if it is hot and not very hot.  Then spread the adai maavu and make 2 or 3 holes in the centre with the dosai karandi.  Pour a spoon of oil in the centre and the sides.  Keep the stove in slow medium flame.  When one side is cooked and when you see the nice colour at the bottom, turn the adai and pour another spoon of oil.  
5.  This adai tastes good with vellam (jaggery) and dosai molagai podi too.  With avial also it tastes very good.


MURUNGAI ADAI :


Add chopped murungai keerai to the fresh adai maavu and prepare adai.  This is very very tasty and healthy.


ONION ADAI :


Add chopped onions to the adai maavu for onion adai.  You can add chopped onions to the pulicha adai maavu too.


VAZHAIPOO ADAI :


Add chopped vazhaipu to the fresh adai maavu for vazhaipoo adai.


6.  You can keep the rest of the adai maavu in fridge and use it the next day which ll also be very tasty but see to it that it is not watery .  This is called pulicha adai which is really tasty.


Add some more kadalai maavu and chilli powder and mix well and deep fry small balls of this maavu for adai bonda too.  (This is not kunukku.  It is different.  Recipe of kunukku follows.)

SCHEZUAN PULAO / RED PULAO

SCHEZUAN PULAO / RED PULAO


Things required :  Refined oil - 1 1/2 tablespoonful, ghee - 2 teaspoonful, jeeragam - 1/2 tspn, pattai - 2nos.., clove - 1 no., cardamom . 1 no., green chilly - 1 no., beans - 5 nos., carrot - 1no., potato - 1 medium, green peas - little (if available),  basmati rice - 1 tumbler, everest kashmiri chilli powder - 1 tspn, everest kitchen king masala - 1 tspn, salt, water - 1 3/4 tumblers.


PREPARATION ;


1.  Slit green chilly 1 no., cut vegs into thin slices.
2.  In a tawa splutter 1/2 tspn jeeragam, 2 pattai, 1 clove and 1 cardamom in 1 1/2 tbspn of refined oil and 2 tspn of ghee.
3.  Add green chilly 1 no. slit vertically.
4.  Add the cut veg and fry for a min.
5.  Add the washed and drained basmati rice.
6.  Add 1 tspn of kashmiri chilli powder, 1 tspn of kitchen king masala powder and 1/4 tspn of turmeric powder and required salt.
7.  Stir without breaking the rice till all the water is absorbed.
8.  In a cooker pour 1 3/4 tumblers of water directly and transfer the contents from tawa to the cooker.
9.  Stir well.
10.  Close it with the lid.
11.  When steam comes well, put the weight valve and simmer the stove (important) and keep it for exactly 5 mins.  (why I say 5 mins exactly is, if you keep for some more time, pulao will be sticky and lesser time is also not enough ).
12.  Open after 12 mins and stir and serve hot.
Always use dosa karandi for all these pulao varieties as this will not break the rice.

PUDHINA PULAO / GREEN PULAO

PUDHINA PULAO / GREEN PULAO


Things required : Refined oil - 1 1/2 tablespnful, ghee - 2 teaspoonful,  Cinnamon (pattai) - 3 nos., cloves - 3 nos., cardamom - 1 no.,   green chillies - 3 nos., ginger - 1 inch, garlic - 2 nos, pudhina leaves - 1 small bunch, beans - 5 nos., carrot - 1 no., potato - 1 small, fresh peas - handful (leave this if its not available), basmati rice - 1 tumbler, water - 1 3/4 tumblers, salt.


Preparation :


1.  Take pudhina leaves and wash well and keep.  No need to cut.
2.  Crush 1 inch ginger and 2 nos. of garlic in mixie without adding water.
3.  Cut 5 nos. of beans, 1 no. carrot and 1 small potato into thin slices.
4.  Slit 3 nos. of green chillies vertically.
5.  Wash basmati rice and keep.
6.  In a tawa, heat 1 1/2 tablespoonful of refined oil and 2 tspn. of ghee.
7.  Splutter 3 pattai, 3 cloves, 1 cardamom and add slit green chillies and ginger garlic paste and then pudhina leaves. Fry this for a min.  Then add the cut veg and fry for a min.  Then add washed and drained basmati rice.
8.  Keep stirring with a dosa spatula carefully without breaking basmati until all water is absorbed.
9.  Add salt.
10.  In a cooker pour 1 3/4 tumblers of water and transfer the contents from tawa to the cooker.
11.  Mix well and close .
12.  When steam comes, put the weight valve and simmer the stove (Important) and keep it for exactly 5 mins.  Since you wont get the whistle,  see to it that you switch it off in 5 mins.
13.  Open after 12 mins and stir once softly without breaking basmati rice. Tasty green pulao is ready.

KADALA PARUPU PAYASAM OR POLI PAYASAM

KADALA PARUPU PAYASAM :

Things required :  Kadala paruppu (bengalgram) - 1 handful, coconut scrap - 2 handful, jaggery or vellam - 2 handful, cardamom - 3 nos., cashewnuts - 5 nos., milk - 2 karandi or more as required.

Preparation :

1.  Dry roast kadalaparuppu to golden colour and add water to the level of paruppu and pressure cook with the lid. 

2.  Cool it and dont drain the water.  Grind it in a mixie along with the coconut scrap (2handful) and cardamom and vellam to a paste (can be slightly coarse also).  If jaggery (vellam) is not very clean, add little water to jaggery and mix it on hand and filter it and use while grinding the cooked dhal.

3.  Transfer it to a thick bottomed vessel, wash the rest of it with water and transfer.

4.  Boil this.  It should not be very thick while you start boiling.  You can add water if it is thick.

5.  Keep stirring and boil for 3 - 5 mins. and remove from stove.

6.  Add milk to the above only after removing from the stove.  This is important.  Add milk to the required consistency. 

7,  Add roasted and broken cashewnuts.

This is a very tasty payasam and can be prepared for puja also.

SEMIA PAYASAM

SEMIA (VERMICILLI) PAYASAM :


Things required :    Semia (not very thin semia) - handful, ghee - 1 spn., sugar - 1 and 1/2 karandi approximately, cardamom powder - little,  cashew - 5 nos., milk - 3/4 lit, rice flour - 1/2spn.


Preparation :


1.  In a spoon of ghee first roast the cashewnuts and break into small pieces and keep it aside.
2.  In the same tawa roast a handful of semia (bambino and MTR are really good) until it turns white or slightly golden colour.  Dont roast it to brown colour.  Dont take it unroasted also.
3.  In a thick bottomed vessel boil 3/4 litres of milk and when it is boiling add the roasted semia and stir without forming lumps.
4.  Simmer the stove and keep stirring now and then initially and continuously stir when it starts thickening.
5.  When it is thick, mix half a spoon of rice flour in a tablespoon of milk and pour it in the boiling semia.  This is to avoid  cuddling when you add sugar to the boiling semia in milk.
6.  Add 1 1/2 karandi of sugar to the above.  It ll immediately become thin after adding sugar.  So boil it for some more time and then remove from stove.
7.  Add cardamom powder 1/2 spoon and roasted and broken cashew.
If you feel it has thickened too much after cooling add some more milk and not water for rich taste.

CARROT KHEER

CARROT KHEER :


Things required :  Fresh carrot - 1/4 kg, milk - 3/4 lit, sugar - approximately 1 and half karandi, cardamom powder - little, roasted cashews - little.


Preparation :


1.  Peel of carrots and cut vertically into 2 or 4 pieces.  
2.  Pour milk upto the level of carrots and close it with a lid and pressure cook for 8 mins after you put the weight valve.
3.  Cool it and drain milk and keep it separate.  First make the carrot to a fine paste with litte of this milk.  Check if it is finely ground.  Pour some more milk if needed.  Then transfer it to the thick bottomed vessel.  Pour the rest of the drained milk to the rest of the carrot paste and transfer it to the vessel.
4.  Boil it for 8  mins with the balance milk (totally you need 3/4 lit of milk).  For added taste you can thicken the rest of the milk on the other stove and pour it to the carrot paste and boil.
5.  Remove from stove and add 1 and 1/2 karandi of sugar and stir well.
6.  Add cardamom powder (little is enough) and roasted and broken cashews.
This is very tasty if it is chill also.
For added taste and richness you can grind the soaked and peeled badam 6 nos. along with the carrots and prepare.

GOBI GULISTHAN

GOBI GULISTHAN :

Things required :  Cauli flower - 1 no., onion - 2nos., tomato - 2 nos.,  (if you dont want too much gravy take 1 each), ginger - 1/2 inch, curd - 2 cups,  jeeragam - 1/2 tspn, bay leaf - 1, turmeric powder - 1/4 tspn,  kashmiri chilli powder - 2 tspn,  coriander powder - 2 tspn,  cashewnut - 4 nos. (make a paste of it with little milk).


PREPARATION :
1.  Cut cauli flower and put in lukewarm water with little salt and keep for 3 mins and then drain.
2.  Fry cauliflower to slightly golden colour and keep aside.
3.  In a tspn of oil slightly fry onions and make a paste of it without adding water and keep it. Slightly fry tomatoes and ginger and make a paste of it separately.  
4. In a kadai, pour a tablespoonful of oil and a tspn of ghee and splutter jeeragam, bay leaf and add  
onion paste and fry for sometime.  Then add tomato ginger paste and fry for few mins.
5.  Add 2 cups of curd to the above and mix well without charring.
6.  Add 1/4tspn turmeric powder and 2 tspn of chilli powder and mix well.
7.  Add coriander powder 2 stspn and salt and mix well.
8.  Add the cashew paste made with little milk and mix well.
9.  Finally add fried cauliflower.
10.  If it is very thick add little water and boil and remove from stove.


This also comes out very well and it is very good with chapathis.

GOBI MANCHURIAN

GOBI MANCHURIAN :


Things required :   Cauliflower - 1,  ginger garlic paste - 1 tspn, salt, cornflour - 1 tspn, maida - 1 tspn, green chillies - 10 nos. (finely chopped), tomato sauce - 1 tablespoonful, soya sauce - 2 tablespoonful, coriander leaves, onion 2 nos.,  finely chopped garlic - 1 tbspn., dhania powder - 1 tspn.


PREPARATION :


1.  Cut cauliflower (not v small but medium size) and put in lukewarm water with 1 spoon salt and keep it for 3 mins. and drain.
2.  Mix 1 tspn maida, 1tspn cornflour, 1 tspn gingergarlic paste, little salt in little water.  
3.  Pour the above on the  cut cauliflower and add 5 nos. finely chopped green chillies and mix well.
4.  In little oil (you can use the same oil for manchurian preparation also) fry the above until it is golden brown and keep it aside.
5.  In a kadai pour a tablespoonful of oil and 1 tspn ghee and when it is hot add 5 nos. of finely chopped green chillies, 1 tablespoon of finely chopped garlic and then add finely chopped onion (2 nos.).
6.  When onion is fried (when it turns brown slightly it gives a good smell), add 1 tspn of dhania powder and add little water and let it boil for few mins, then  add 1 tbspn of tomato sauce, 2 tbspn of soya sauce, little salt and then add the fried cauli flower.
7.  Fry for 3- 4 mins.  If you want it to be dry, leave as it is.  If you want a gravy, add little water and keep in stove for few more mins.
8.  Remove from flame and add finely cut coriander leaves.  
Serve hot with chapathi, fried rice, etc


This is a simple method I ve tried and it comes out really well.  Be careful to add salt for all these kind of dishes.

THAENKUZHAL part 2

THAENKUZHAL PART 1

RAVA URUNDAI

RAVA URUNDAI

THINGS REQUIRED :

Rava - 1 cup   :  Sugar - 1 1/2 cups.  Elaichi (elakkai),  Cashewnuts,  Ghee.


PREPARATION :

1.  Dry roast rava in small flame till it turns golden brown.
2.  Take sugar 1 1/2 cups for 1 cup of rava.
3.  If you ve mixie which can powder sugar well, you can powder both at home or take it to a flour mill.  First powder sugar nicely and then rava.  Careful when using mixie because it ll get heated up fast when you powder sugar.  So do it slowly.
4.  Mix sugar, rava and elaichi powder (as required).
5.  Heat fresh ghee and roast broken cashewnuts to golden colour.  First heat 2 tbsn for 1 tumbler of mix.
Pour ghee along with cashewnuts on the mix and mix well.  If ghee is needed heat it again and pour.  As shown in the video, ghee should not be too much or too less.  When you gather it , it has to stick to certain extent.
6.  Make rava urundai and store.

PICKLE VARIETIES : MANGO THOKU

MANGO THOKU :  


Things required :  Mango (which is neither too sweet nor too sour - you can ask the vendor for thoku maangai) - big 1 no., salt, chilli powder, turmeric powder, vellam, vendhayam and perungaya katti, nallennai.


Preparation :


1.  Cut mango into v thin slices (slice can be big but should be thin) or scrap it in carrot scrap.  (I prefer the first one).
2.  Mix required salt,1/2  spoon of turmeric powder  and 1 tablespoon of nallennai and leave for 5 mins.
3.  In a kadai splutter 1 tspn of vendhayam and 2 -3 katti perungayam in 1/2 tspn nallennai, cool and powder it and keep it aside.
4.  Switch on the stove and place the above and simmer it.  Keep stirring now and then.
5.  After 8 to 10 mins (depending on the quality of mango) when it is completely cooked, use the keerai mathu and mash it well.  Add some more of nallennai if it seems dry.
6.  Then  add the chilli powder and again mash well.  (If it is a medium sour mango, it may required 3 tspn or so.  Taste and then add chilli powder).  Add nallennai if it is dry.  Altogether this quantity of mango needs around 1 - 1 1/2 karandi of nallennai.
7.  Add 1 tspn of vellam and mix well.
8.  Remove from flame.  Mix the already powdered vendhayam + perungayam.  Alllow it to cool .
9.  Store and Level it in a bottle .  Oil will come to the top after sometime.  Each time level till oill is on top of the thoku for freshness.

PICKLE VARIETIES : TOMATO THOKU

THINGS REQUIRED :   Tomato (any kind) - 10 nos. (big), tamarind - 1 big lemon size, salt, chilli powder - 5 tspn,  jaggery (vellam) - 1 tablespoonful, kadugu - 1 tspn, vendhayam (methi seeds) - 1 tspn, asafoetida (perungaya katti) - 4 nos., gingelly oil (nallennai) - 1 1/2 karandi (app. 8 tablespoonful oil).


PREPARATION :


1.  Cut 10 nos. of tomato and keep.  (need not finely chop because we are going to grind it later).
2.  Take one big lemon sized tamarind  and make it into small pieces.  
3.  In a kadai, first splutter 1 tspn. kadugu without oil.  Then fry katti perungayam 4 nos. in 1/4 spoon of gingelly oil, take it out and then in the same kadai fry vendhayam (methi seeds) 1 tspn  and powder all the three together in a small mixie jar  after cooling and keep it aside.
4.  In the same kadai, pour 3 tspn.  of gingelly oil and when it is heated, first put the tamarind pieces and then cut tomatoes.
5.  Keep stirring now and then until the water is absorbed mostly.  Cool it.
6.  Make a fine paste of the above in a mixie .
7.  Wash the kadai well and pour 7 to 8 tablespoonful of gingelly oil (nallennai) and when it is heated, add the fine paste of tomato + tamarind mix.
8.  Keep stirring and when it solidifies, add the required salt, 5 tspn of red chilli powder, and 1 tablespoon of jaggery (vellam)  and keep stirring for another few mins and remove from stove.  Taste and check for salt and chilli powder and add if you want.  Vellam always equalises the odd taste.
9.  Add kadugu+ vendayam+ perungayam powder to the thokku and mix well.
ALWAYS LEVEL THE THOKU EACH TIME AFTER YOU FINISH TAKING IT SO THAT THE OIL IS ALWAYS ON TOP.  THIS WILL ALWAYS PRESERVE ANY PICKLE.


This thoku is good along with chapathi, idli and dosai.  It ll be very tasty if mixed with rice also. You may have to add little more salt and nallennai or ghee when mixed with rice.

VADHYA KOLAM

STEP BY STEP METHOD TO DRAW VADHYA KOLAM:  (FOR WEDDING AND FESTIVALS)

THAENGAI (COCONUT) THOGAYAL

THAENGAI THOGAYAL :


Ingredients :   Coconut scrap - 1 1/2 tumbler, tamarind - A small lemon size (soaked in little hot water), red chillies - 10 nos., mustard seeds (kadugu) - 1 tspn, split or whole Urad dhal (ulutham parupu) - 2 tablespoonful, salt, katti perungayam - 3 nos.


Preparation :


1.  In a spoon of refined oil, fry 3 nos. katti perungayam, 10nos. red chillies, 1 tspn kadugu, 2 tablespoonful ulutham paruppu till it turns slightly golden brown.
2.  Soak 1 small lemon sized tamarind in little hot water.
3.  In a mixie first grind katti perungayam, red chillies, salt and tamarind along with the soaked water.  When it is slightly ground, add coconut scrap 1 1/2 tumblers and grind by sprinkling water.  Do not add too much water.
4.  Then finally add kadugu and ulutham paruppu and grind it coarsely.
5.  Thaengai thogayal is ready

COCONUT CHUTNEY

COCONUT CHUTNEY : (HOTEL TASTE)


Ingredients :  Coconut scrap - 1 handful, green chillies - 2  nos., small onions - 2 nos., pottukadalai - 1 handful, salt, oil to splutter little mustard seeds.


PREPARATION :


Grind all the above into a fine paste.  Add water to the required consistency.  In a spoon of oil , splutter 1/4 spn of mustard seeds and serve.

SOUPS : VEGETABLE SOUP

VEGETABLE SOUP :


Things required :  Carrot - 1 (medium), beans - 3 nos., green peas - 1 tablespoon, cabbage - 1 leaf, coriander leaves - little, half potato, cauliflower (if available) little, salt, pepper, cornflour - 1tspn., butter (or ghee).


PREPARATION :
1. Cook all the vegetables in considerable amount of water in a pressure cooker.  Along with this in a separate bowl cook finely chopped carrots and green peas.
2. Cool and blend only  the vegetables cooked in water.  Keep the cooked carrots and green peas bowl aside.
3.  Boil the blended veg with little salt after filtering .
4.  Add the veg cooked in the bowl to the above boiling soup.
5.  Add 1 tspn corn flour mixed in little cold water.
6.  Keep stirring and remove from stove after a min.
7.  While serving add the required salt, pepper powder and 1 tspn butter (or ghee)
8.  Add fresh cream to the above soup to get a cream of vegetable soup. 
(There is another method  to keep vegetable stock and then prepare soup in an ellaborate way also.  But this soup is also equally tasty).

SOUPS : TOMATO SOUP

TOMATO SOUP :   (Simple method to prepare) (This is my method and there may be many methods available.  But my children like it this way v much).


Things required :  Tomato (can be anykind) - 4 nos. , big onion - 1 no., salt, pepper powder, butter (or ghee if butter is not available tat time), corn flour - 1 teaspoonful.


Preparation :


1.  Boil 4 nos. of tomatoes until the skin breaks .
2.  Cool it and peel off the tomatoes and make it a puree in a mixie.
3.  Filter it (take a filter which has big holes. can be a tamarind puree filter).
4.  Add little salt to the filtered tomatoe puree and boil it.
5.  In the meantime, cut 1 big onion into big cubes and grind it in the same mixie with little water.
6.  Filter this also (if it is thick and cant be filtered add little more water) and pour it to the boiling tomato puree.
7.  Boil with constant stirring.  Add 1 teaspoonful of corn flour mixed in little coldwater to the boiling soup.
8.  Remove from stove after 1 min.
9.  In a bowl, pour hot soup and then add required salt and required pepper powder and then add 1 tspn of butter (this gives a good taste) or ghee.
10.  Serve hot for a tasty tomato soup.


CREAM OF TOMATO SOUP :
11.  Add fresh cream while serving the above tomato soup.

SAMBHAR (HOTEL)

SAMBHAR (HOTEL) : For idli, dosai, pongal,etc


Ingredients :  paasi paruppu (moong dhal_) _ 1 1/2 karandi,  tamarind - small lemon size, green chillies - 3 nos., dhania powder (MTR coriander powder is good) - 1 tablespoonful,  small onions - 15 nos. (cut it into small pieces), tomato - 2 nos. (cut into small pieces), coriander leaves and curry leaves, jeeragam 1/2 spn and kadugu 1/2 spn., 1 tbspn refined oil, turmeric powder - 1/4 spn., jaggery (vellam) - 1 tablespoonful.


Preparation : 
1.  cook paasi paruppu 1 1/2 karandi with 1 no. of small onion in a cooker and keep aside.
2.   Cut onion (small onions taste good for this) 15 nos. into small pieces and tomatoes 2 nos. into small pieces.
3.  Slit green chillies vertically . Make tamarind puree from 1 small lemon sized tamarind (2 tumblers of puree approximately).
4. In a kadai splutter 1/2 spn jeeragam and 1/2 spn kadugu in 1 tablespoon refined oil.
5.  Add  chillies and cut onions to the above and add little salt and fry for few mins.
6.  When it turns slightly brown, add cut tomatoes and fry for few mins.
7.  Add the tamarind water to the above and add 1/4 spn. of turmeric powder to it.
8.  Add 1 tablespoon of dhania powder, 1  tablespoon of jaggery (vellam) and required salt to it.
9.  Allow it to boil till it starts thickening.
10.  Then mash the onion cooked in dhal and pour this dhal to the boiling sambar.  Add water if needed to bring it to the required consistency or just boil it.
11.  Keep stirring for 3 mins.
12.  Remove from stove and add finely chopped coriander leaves and curry leaves.
This sambar tastes awesome for idli, sambar and pongal.  Try this and comment.

Variety Sweets : 7 CUP CAKE

7 CUP CAKE : 


Ingredients :   Kadala maavu (bengalgram dhal powder) - 1 cup (200 g app.),  coconut scrap - 1 cup,  sugar - 2 3/4 cup, cold milk (preferably without water) - 1 cup, ghee - 1 cup.  Important : Measure it in the same cup in the above order . For this measurement, you can prepare 35 cakes.  Preparation time is 20 mins.


Preparation :  (Measurement is more important for good result)


Take a plate ( with atleast 2 inch side) and grease it with a spoon of ghee. spread ghee well to the sides also.
1.  Take a thick bottomed tawa.  First transfer the measured one cup of kadala maavu.
2.  Take 2 3/4 cup  measure of sugar (3 cups will be very sweet so dont add 3 cups) and put it along with kadala maavu.
3. Measure coconut scrap 1 cup and put it in a mixie jar.  Measure 1 cup of milk and grind it with the coconut to a fine paste.  Transfer it to the kadala maavu kept in tawa.  Dont use milk more than 1 cup.  If milk is left after coconut is ground, add it to the kadala maavu.
4.  Take 1 cup of ghee and pour it to the above mix kept in tawa.
5.  Mix all these well first before it is kept for preparation on the stove.
6.  After mixing with the spatula, switch on the stove.  You can keep high flame initially for few minutes but stir continuously.  
7.  Stir it well and when it starts thickening, keep the stove in medium flame and sim alternatively with continuous stirring.  You will see the bottom of the tawa as and when it is thickening.  When you get the consistency of dosa batter, stir it carefully because it ll be done in few mins after this consistency.  When it turns to the consistency of thick idli batter, (another clue is that you can see lines falling on the batter ) transfer it to the plate already greased with ghee.
8.  Dont use spatula to spread it after pouring on the greased plate because it ll spoil the shape.  Instead just tap the plate slightly on floor for it to spread evenly.
9.  Cut it in required shape (rectangle or square) when it is hot.  Preferably after 10 mins.
10.  When it is bearably hot cover the plate tightly with a newspaper, hold it tight and turn it upside down immediately and tap the plate and remove.  Then carefully take away the pieces and store in a container.  Close it only when it is not hot.
11.  If you are not confident of doing like this,  after cutting in to required shape , when it is bearably hot, remove the cake from the sides first and then collect one by one.  And preserve as said.
(Addition :  After you try this sweet and get it successfully, you can try the next time with little change in the ingredients.  Soak almonds 10 to 15 nos. and peel off the skin.  Add this to the measured coconut but remove some coconut scrap to bring it to the level of one cup (this is important).  Then grind it with milk as told in the preparation.  This will add richness to the sweet. )

Variety Podi : PARUPPU PODI

PARUPPU PODI :


Ingredients :   Tur Dhal (Thuvaram paruppu) - 1 cup (app. 200g), bengalgram dhal (kadala paruppu) - 1/2 cup, urad dhal (ulutham paruppu) - 1/4 cup, dhania (kothamalli vidhai ) - little less than 1/4 cup, pepper (milagu) - 1 spoon, jeeragam - 1 spoon, red chilly - 10 nos. , salt - required.


Preparation :
1.  Dry roast Tur dhal(thuvaram paruppu) 1 cup and 10 nos. of red chillies  in a thick bottomed tawa with stove kept in medium flame or sim.  Roast till it turns red and another clue is you ll get a nice smell.  Remove and keep it aside.
2.  Dry roast kadala paruppu 1/2 cup in the same way.  Take the red chillies already roasted and roast it again along with this to make it crispier.   Roast till it turns red.  Remove from flame and put it along with roasted tur dhal.
3.  Dry roast ulutham paruppu 1/4 cup and roast till it turns red and transfer to the above roasted dhal.
4.  Dry roast kothamalli (dhania) little less than 1/4 cup the same way till nice smell comes and it becomes crispy.  Remove and put it along with the roasted dhal.
5.  Splutter milagu (sometimes it doesnt splutter but you ll know that it is done by  its smell) in the same tawa.  Transfer it to the above mix.
6.  Optional but tastes good : If you have fresh curry leaves, take 1 cup (prewash wipe and use) and roast it in the same tawa. This is not tough.  You can see the crispy dry leaves after sometime. But if you have microwave, spread curry leaves on the tray and roast it for 2 mins (check if it has turned crispy).  Keep it separate for it to powder first.
 Switch off the stove and measure the salt required and put it in the hot tawa and then keep it separate.
7.  Start powdering when it is not hot.  In a mixie jar, First take the red chillies separately and add salt and roasted curry leaves and powder it first.  Then add roasted dhal upto the level of mixie blade and powder it.  It can be a fine powder or slightly coarse not very coarse.
8.  Repeat this until all the dhal is powdered.
9.  Mix well with the spatula and store it in airtight bottle after cooling.
10.  Always use spatula to take it.  Never leave it open for long time to retain freshness.
11.  This can be stored for a month or more.
12.  Add paruppu podi to the hot rice along with a spoon of ghee or gingelly oil (nallennai) and eat.
13.  Eat along with vathakozhambu or morechar (recipe given separately) or as it is.

Variety Podi : RASAM POWDER

RASAM POWDER ;


INGREDIENTS ;   Red chilly (gundu milagai) - 1/4 kg, Dhania - 1/2 kg, pepper (milagu) - 50grams, Jeeragam - 1 karandi, tur dhal (thuvaram parupu) - 100 grams, turmeric (kari manjal) - 4 pieces.


PREPARATION :
1.  Dry all the above ingredients under the hot sun for about 3 hrs.  Or dry as told for sambar powder.
2.  Powder these ingredients coarsely in the flour mill.  Check if they ve powdered any masala before and follow as told for sambar powder.
3.  This is powdered coarsely for tasty rasam and also easy to find out sambar and rasam powder easily.
4.  Mix well and store as said for sambar powder.

Variety Podi : SAMBAR POWDER

SAMBAR POWDER :


INGREDIENTS :  Red chilly (gundu molagai preferable because this is very good for sambar powder) - 1/2  Kg,  Dhania - 3/4 Kg, Pepper (milagu) - 100 grams, Tur Dhal (thuvaramparupu) - 250grams,  turmeric (you get it in shops as kari manjal for sambar powder which is cheap and good) - 5 - 6 long pieces.


PREPARATION :
1.  Dry all the ingredients under the hot sun for about 3 hours.  If it is prepared during rainy season, either dry roast in a tawa or the best method is to do it in microwave oven.  Spread each ingredient on the microwave plate and run for 4 mins.  Repeat this for all the ingredients except tur dhal and turmeric as it is always crispy.  Be careful when you take it out from the plate as it ll be very hot.  Do all this patiently. 
2.  Powder all the ingredients in a flour mill.  Check before you powder them if they ve powdered any masala before because it ll spoil the entire sambar powder.  Wait for them to powder chilly or dhania or any other sambar powder without masala and then you give yours.
3.  If it is hot, spread the powder in a sheet of newspaper after mixing well.  Then store it in a airtight container.  When you store, always  press the powder little with spatula, spread evenly and then close .
4.  Never take sambar powder for cooking from the whole lot.  Take small quantities and store it in a bottle and use.
5.  You can use 5 spoons of this sambar powder for one medium lemon sized measure of tamarind.
Approximately 5 tumblers of water is needed for this tamarind.  2 and half karandi of tur dhal is needed to make sambar for this measurement of tamarind and sambar powder.  This quantity of sambar can be served for 8 to 10 people.
6.  Since vendhiyam (methi seeds) is not added to this sambar powder preparation, always splutter kadugu, kattiperungayam - 3 katti and vendiyam seeds - 1/2 spoon and add to the sambar while preparing.  Fresh spluttered vendiyam will add taste to the sambar rather than adding to the sambar powder.

For Functions : ULUNDHU VADAI

ULUNDHU VADAI : 


THINGS REQUIRED :  Uraldhal (ulutham paruppu) - 1 cup soaked in water for 1 1/2 hours, salt, green chillies - 6 nos., asafoetida - 2 katti, curry leaves, oil for frying.


PREPARATION :
1.  Soak urad dhal (ulutham paruppu) in water after washing well 3 times for 1 1/2 hours.  Soak with just the right amount of water for it to be used as it is while grinding.
2.   Grind green chillies 6 nos, salt and asafoetida 2 katti first in a grinder.  When half done, add soaked dhal (if the soaked water has been consumed by the dhal fully add it as it is.  otherwise remove water and then add )
3.  Grind for about 45 mins.
4.   Mix curry leaves with the ground batter.
5.  One clue for soft vadai.  If the batter is slightly creamy in colour, or if it does not come up when tested in a cup of water, it means the vadai will not be soft after preparation.  For that, mix the vadai batter well on hand vigorously.  You can see the colour changing from cream to white which means the vadai will be very soft.  Careful : too much of water will also spoil vadai.
6.  Heat oil in a kadai.  Test if heated by dropping little batter and if it comes up then it is ready for frying.
7.  Wet both hands first.  Take one medium ball and put in left hand. Then transfer it to the wet right hand, make a hole with the thumb finger and then drop it in oil.  This comes excellent by practice only.  This method will make the vadai look soft and fluffy like you buy in hotels.
8.  Turn it when it is fried on one side.
9.  Filter oil well and take it out.
10.  Do not cover vadai when it is slightly hot even because it ll lose it crispiness when closed with a lid.

For Functions : DHAL VADAI

DHAL VADAI or AAMAI VADAI :


THINGS REQUIRED :  Tur dhal (thuvaram paruppu) - 1 cup,  Bengalgram dhal (kadala paruppu) - 1 cup,  green chillies - 4 nos., red chillies - 4 nos., asafoetida - 3 katti, salt, curry leaves, coriander leaves, oil for frying.


PREPARATION :
1.  Soak 1 cup tur dhal and 1 cup bengalgramdhal together in water for 2 hours.
2.  In a mixer first grind 4 red chillies, 4 green chillies, 3 katti asafoetida and salt in little water or without water.
3.  Then add the soaked dhal and grind it to a coarse paste. Do not make it a fine paste.  Do not add more water.
4.  Mix finely chopped coriander leaves and chopped curry leaves.
5.  Heat oil in a kadai.  Test if heated by dropping a pinch of the mix and if it comes up, then it is ready for frying.
6.  Take one small ball of the mix.  Wet ur left palm and keep the ball and slighty press it and then put it in the heated oil.
7.  You can put 6 atleast.  It depends on how much oil you ve heated.
8,  Drain oil when vadai is done and keep it aside.
9.  Do not close it when the heat is there in the vadai because if closed crispiness will go.

For Functions : APPAM

APPAM ;   Method : 1


THINGS REQUIRED :  Rice flour - 1 cup, Wheat flour - 1 cup, Vellam (jaggery) - 1 3/4 cup, elaichi powder - 1/2 spoon, finely chopped coconut 1 tbspn, oil to deep fry.


PREPARATION ;
1.  Mix rice flour 1 cup and wheat flour 1 cup well with 1/2 tspn of elaichi powder and 1 tbspn of chopped coconut.
2.  In a separate vessel dissolve jaggery in 1/2 cup of water by hand and filter and remove the residue.
3.  Add this jaggery water to the flour mix and mix well.  If it is thick add little water.  Take care to add water because even  little water  added will make it watery.  Consistency should be like idli batter.
4.  Heat oil in a kadai.  Dont over heat it.  Test with a drop of batter. If it raises then it means oil is rightly heated.
5.  Keep the stove in medium flame and not high.  
6.  Pour the mix in small quantity using a small spatula.  When it comes up turn it down and wait for it to be done.
7.  Definitely dont squeeze oil but filter it well when taken from the kadai and keep it aside.
8.  Tasty appam is ready.



METHOD : 2
THINGS REQUIRED ;   2 cups of raw rice soaked in water for 45 mins, 2 cups of jaggery, 1 medium size banana (preferably poovan), elaichi powder, finely chopped coconut 1 tablespoon.

PREPARATION :
1.  Grind 2 cups raw rice already soaked for 45 mins with 2 cups of jaggery and 1 no. poovan banana all together in a grinder to a nice paste.
2.  Add elaichi powder and finely chopped coconut 1 tbsn.
3.  Batter should be of dosa batter consistency.
4.  In a kadai, heat oil.  Test if heated by dropping a pinch of batter and if it comes up immediately then the oil is ready for frying.
5.  Pour 1 big spoon of batter in the heated oil and allow it to come up.
Then turn it the other side.  
6.  Remove when done.  Do not squeeze oil but filter it well and keep it aside.
THIS CAN BE PREPARED IN APPAKAARAL TOO.  FILL APPAKARAL WITH OIL AND THEN POUR THE BATTER IN EACH.  USE SPOON OR ANY SHARP THING OR KNIFE TO TURN IT TO THE OTHER SIDE.  YOU WILL GET UNIFORM SIZED APPAM IN THIS METHOD.

Variety Rasam 5. Lemon Rasam

LEMON RASAM ;


Things required:    Sambar powder - 2 tspn, green chillies - 4 nos., asafoetida - 2 katti, turmeric powder -  1/4 tspn, curry leaves - 1 arc, coriander leaves - finely chopped 1 tablespoonful, salt , tomatoes - 2nos. finely chopped, cooked tur dhal - 1 small cup, lemon - 3 nos., 1/2 spn mustard seeds, ghee - 1 tspn.


PREPARATION ; 
1.  Take 2 1/2 tumblers of water in a vessel in which you want to make rasam.
2.   Add salt, 2 tspn sambar powder, 4 nos. vertically slit green chillies, 2 pieces of asafoetida, 1/4 tspn turmeric powder,  1 arc curry leaves,  1no. finely chopped tomato.
3.  Boil the above for about 4 to 5 mins.
4.  Add the cooked dhal mixed with 2 1/2 tumblers of water.
5.  Simmer the stove.  Allow yellow froth to appear on the top.  DO NOT BOIL.
6.  After removing from stove, squeeze 3 nos. lemon along with a pinch of salt (to avoid bitter taste) and pour it in the rasam and mix.
7.  Splutter 1 tspn of mustard seeds and few curry leaves in 1 tspn of oil.
8.  Garnish rasam with finely chopped coriander leaves and 1 no. finely chopped tomato.
9.  Mix rasam each time before serving to get uniform taste.

Variety Rasam 4. VEPAMPU RASAM

VEPAMPU RASAM ; Method : 1


ITEMS REQUIRED;
Tamarind - 1 medium lemon size, green chillies - 2 nos., sambar powder - 2 tsp, curry leaves - 1 arc,
asafoetida - 2 katti, salt, vepampu - 1 tablespoonful, ghee - 1 tspn., cooked tur dhal water .


PREPARATION ;


1.   Prepare 2 1/2 tumblers of tamarind puree from 1 medium lemon sized tamarind.  Or add 2 1/2 
       tumblers of water to the tamarind and use as it is.
2.   Add 2 green chillies, 2 tspn sambar powder, curry leaves, asafoetida 2 katti, salt to the tamarind
      water and mix well with hand.
3.   Allow this mixture to boil for 6 to 7 mins.
4.   Add tur dhal water or cooked tur dhal  and make it to the required quantity by adding water.
      (2 tumblers of turdhal water may be added.)  Adding more water will make the rasam less tasty 
      more watery)
5.   Simmer the stove.  Allow the froth to appear on top of rasam .  DO NOT BOIL.
6.   Remove from stove.  In a kadai, heat 1 tspn of ghee and roast 1 tablespoonful of vepampu until
      it turns from dark brown to black.  Add this to the rasam prepared to get a very tasty rasam.


METHOD ; 2


Same as method 1 but avoid only green chillies. Rest ingredients same.  Instead fry 2 red chillies with vepampu and add it to the prepared rasam.  This rasam does not require cooked turdhal or turdhal water.  We can simply add water instead of turdhal water.  


IMPORTANT:  THIS RASAM SHOULD NOT BE PREPARED ON TUESDAYS, FRIDAYS AND SUNDAYS. 

PUDHINA MORKOZHAMBU

INGREDIENTS :

Pudhina leaves - 1 handful, tomato - 1 (medium), green chillies - 4 nos., red chillies - 5 nos., thick buttermilk (can be little sour) - 2 tumblers, grated coconut - 1 tablespoonful, turdal (thuvaram paruppu) - 1 spn, coriander seeds - 1 spoon, jeeragam - 1/2 spoon, rice flour - 1 spn.

PREPARATION ;

1.  In 1 spoon of refined oil, slightly fry tomato 1no., pudina leaves 1handful  and 4 nos. of green chillies.
2.  Grind a fine paste of the above along with red chillies 5 nos., coconut (grated) 1 tbspn, tur dhal 1 spn, coriander seeds 1 spn, jeeragam 1/2 spn, rice flour 1 spn, salt calculated for morkozhambu.
3.  Add buttermilk to the ground paste and stir it once in mixie or in a vessel, add little water and mix.
4.  Keep it on stove in medium flame and wait until the foam appears on top.  DO NOT BOIL.
5.  Switch off the stove and splutter mustard seeds in little oil and garnish to get a very tasty pudhina morkozhambu.

SNACK VARIETIES - ONION PAKODA

ONION PAKODA :

Measurement and ingredients are the same as cabbage pakoda except that you add chopped onions instead of chopped cabbage.  Preparation is also the same as cabbage pakoda.

SNACK VARIETIES - CABBAGE PAKODA

CABBAGE PAKODA :

THINGS NEEDED :

Bengalgram flour (kadalaimaavu)  - 2 cups,  raw rice flour - 1 cup,  cabbage - 1 cup,   green chillies -  2 nos., salt,  red chilli powder - 3 tspns,, curry leaves, asafoetida powder - little,   ghee - 1 tablespn, oil for frying.

PREPARATION :

1.   chop cabbage and spread it in a bowl.
2.   Add on top of it 2 cups bengalgram flour and 1 cup rice flour.
3.  Add salt and red chilli powder 3 spoons and asafoetida powder  on top of it.
4.   Add finely chopped green chillies and curry leaves.
5.   Heat 1 tablespoon ghee and pour it on the mix.
6.   Mix once well and then sprinkle water little by little.  Adding too much water will spoil the      
       taste of pakoda.  Water should be added to a consistency where lumps can be formed only   
      when you gather  it and the mix is not at all sticky.  This is more important.
7.   Heat oil and test if it is heated properly by sprinkling little mix.
8.   Take the mix in small lumps, slightly press without proper shape and fry in oil.
9.   Flame should be kept in medium.  When it turns slightly brown take it out.

VARIETY VADAM - KUZHAMBU VADAM

KUZHAMBU VADAM :

ITEMS REQUIRED ;


White kaaramani 200 g,whole  urad dhal (ulutham parupu) 2 tumblers (400 g), salt, red chillies 4nos, green chillies 4 nos., turmeric powder 1 teaspoon, mustard seeds 1 teaspoon, asafoetida powder half teaspoon.


PREPARATION ;


1.  Wash and Soak white kaaramani 200 g overnight.
2.  Wash and soak whole urad dhal 400g for one hour.
3.  In a grinder, grind kaaramani, urad dhal with red chillies, green chillies and salt.
4.  Grind to the consistency of soft vadai for half an hour.  Dont add too much water.  Only sprinkle water.
5.  After it is ready, mix 1 teaspoon of turmeric powder, 1 teaspoon of mustard seeds and half teaspoon of perungaya pdr.
6.  Under the sun, in a thick plastic sheet, keep the mix in small quantities (approximately 1 spoon)  in the shape of a  
     cone. 
7.  Dry it for 3 days.
8.  Store it in a tight container.  It has to be dried under the sun for every 1 month since we ve added urad dhal, or it can
     stored in refrigerator also.
9.  Take the vadam and fry it in oil till it becomes dark brown.
10. Add this to the vatha kozhambu when it is boiling,  for a very tasty vatha kozhambu.
11. This roasted vadam can be added to any kootu made with tamarind.  It ll add taste to the kootu.

VARIETY VADAM - RICE VADAM

 RICE VADAM :

ITEMS REQUIRED ;


Raw Rice 1 tumbler (200 g), javuarisi 40g, water 2 tumblers, green chillies 3 nos. (medium big), salt, asafoetida (perungaya katti) 4 nos., lemon half.


PREPARATION ;


1.  Mix 1 tumbler of rice with 40 g of javuarisi (5 : 1) and powder it nicely and sieve.
2.  Make a paste of chilli, salt and asafoetida and keep it aside.
3.  Prepare lemon juice in little salt.
4.  Boil 2 tumblers of water.  When it is boiling well, take out half tumbler and keep it aside.
5.  Add chilli -salt- perungayam paste to the boiling water.
6.  When it comes to boil, remove from the stove.
7,  Add lemon juice to the above after removing from flame and mix once.
8.  Add the rice flour (already prepared with 40 g of javuarisi) to the water without the spatula in the water,
9.  Now immediately mix with the spatula in small circles quickly and when the flour absorbs all the water, add the rest of
     water we ve kept aside and mix well. 
10, Level it well and close it with a plate.  Keep a heavy vessel on it.
11. After 10 minutes, make small balls.
12. Under the sun, In a thick plastic sheet, press the small balls in vadam maker in small quantities.
13. In the evening, all the vadam would ve come out of the sheet.
14. Dry on  the second and third day also.
15. Store it in tight container.

VARIETY VADAM - TOMATO JAVUARISI VADAM

TOMATO JAVUARISI VADAM : 

ITEMS REQUIRED ;


Javuarisi 1 tumbler, water 3 tumblers, green chillies 4 nos. (medium big), salt, asafoetida (katti perungayam) 4 nos.,
tomato 2 nos ( medium big), lemon 1 table spoon.


PREPARATION ;


It is the same as javuarisi vadam.  Add tomato paste (make it without adding water) to the vadam mix after adding chilli paste. Drying procedure is also the same as javuarisi vadam.

VARIETY VADAM - JAVUARISI VADAM

 JAVUARISI VADAM ;

ITEMS REQUIRED ;


Javuarisi 1 tumbler, water 3 tumblers,  green chillies 3 nos. (medium big) , lemon half (small size), salt, asafoetida (katti perungayam) 4 nos.


PREPARATION ;


1.   Wash javuarisi slightly once and drain water and keep it aside.
2.   Measure 3 tumblers of water for one tumbler of javuarisi and boil.
3.   In the meantime, make a paste of green chillies 3 nos., salt and asafoeditida 4 nos. in a mixie.  Since we ve added
      salt, it ll become a nice paste.
4.   Make lemon juice with little salt (to avoid bitter taste of juice).
5.   When the water starts boiling, add the javuarisi (by the time it boils, javuarisi would ve absorbed the rest of the water).
6.   Keep stirriing continuously  to avoid the bottom portion getting charred.  Keep stirring for 25 minutes.
7.  Remove from stove and add the chilli-salt-perungayam paste and the lemon juice.
8.  Mix well.  Using a big spoon, pour it on a thick plastic sheet under the sun in small amounts.  If it thickens, add little
     water to it.   Consistency should be like dosa batter.
9.  Dont remove the vadam from the sheet on the first day.
10. Dry it on the 2nd day and at the end of the day, remove the vadams from the sheet.
11. Dry it on the 3rd and 4th day also.
12. Store it in a tight container.  Dont store it soon after it is brought from the sun.  Allow the heat to go and then store.

RASAM 3 - KANDANTHIPILI RASAM

KANDANTHIPILI RASAM ;


ITEMS REQUIRED ; 


Kandanthipili sticks -5nos.,  Red chillies -4 nos.,  pepper  - 1/2  spoon,  tur dhal (thuvaram paruppu) - 1 spoon,  katti perungayam 1 no.,  Jeeragam 3/4 spoon,  Tamarind - 1 medium lemon size, salt, cooked tur dhal water (if available.. otherwise add only water.. taste will be the same).


PREPARATION ;


1.  Fry in little oil 5 sticks of kandanthipili, 4 redchillies, 1 spoon pepper, 1 spoon of tur dhal, 1 katti
     perungayam and 3.4 spoon of jeeragam and powder them and keep aside.
2.  In a rasam vessel add 2 and half tumblers of water to 1 medium lemon size tamarind and mix well.
     (you can also extract the puree with the same amount of water and make.)
3.  Add salt and curry leaves to the tamarind water and allow it to boil for 3 to 4 mins.
4.  Add the powdered mix of kandanthipili to the boiling tamarind water.
5.  Boil it for 2 to 3 mins and not more than that.
6.  Add cooked dhal with 2 1/2 tumblers of water or if dhal not available add only water.
7.  Simmer the stove and allow the yellow froth to appear on top of the rasam .  Do not boil.
8.  Remove from flame and splutter mustard seeds and curry leaves in 1 tsp of ghee and pour it on rasam.
9/  Mix rasam well each time before serving.

Rasam 2 - KALYANA RASAM

KALYANA RASAM :

Ingredients : Tamarind - 1 medium lemon size, Tomato - 2 nos., Red chillies - 5 nos., Green chillies
                       - 3 nos., Pepper - 16 to 20 nos., Jeeragam - 1 tablespoon, Asafoetida(perungayam)
                       - 2 katti, salt, Turmeric powder - 3/4 teaspoon, finely cut coriander leaves - 3 tabspn,
                        curry leaves, cooked dhal - 1 cup, jaggery(vellam) - 1/2 spoon.
Preparation:

1.  Make Tamarind puree in 2 and half tumblers of water.  (adding 3/4 tumbler each time to make
     puree will extract the entire juice rather than adding lots of water and filter it few times.)
2.  Add finely chopped tomato - 1 no. to this.
3.  Slit red chillies - 5 nos. lengthwise (must), and green chillies - 3 nos. (lengthwise) and add.
4.  Add salt, turmeric powder 3/4 spoon, curry leaves - 1 arc. (This adds lot of flavour to the
     rasam rather than only leaves), vellam (jaggery) - 1/2 spoon.
5.  Allow this mix to boil in medium flame for about 5 minutes.
6.  Coarsely powder 16 to 20 nos. of pepper  and 1 tablespoon of jeeragam and add to this.
7.  Immediately add cooked dhal mixed in 2 and half tumblers of water.
8.  Add more water if required.
9.  Allow the yellow froth to appear on the top.
10. Do not boil rasam.  When the yellow layer appears, remove from flame.
11. Add chopped coriander leaves 3 tablespn and 1 no. of finely chopped tomato to this rasam.
12. Garnish with spluttered mustard seeds and curry leaves in 1 to 2 spns of ghee.
13. Stir and serve each time for uniform taste till the last drop.

Variety Rasam 1 . MYSORE RASAM

MYSORE RASAM :

Ingredients:
Tamarind - 1 medium lemon size, Tomato - 2 nos., Red chilli - 4 nos., Pepper - 3/4  teaspoon, asafoetida - 2 katti (app. size of 1 kottai paaku),  bengalgram dhal (kadalai parupu) - 1 1/2 tablespoonful, coriander seeds (kothamalli vidhai) - 2 tablespoonful,  jeeragam - 1 teaspoon, kopparai - 1 teaspoon (if available) ,  turmeric powder - 1/2 teaspoon, salt, curry leaves - 1 arc, chopped coriander leaves - 2 tablespoonful , jaggery (vellam) - 1 teaspoon, cooked dhal - 1 cup.

Preparation:

1. Make tamarind puree - approximately 2 and half tumblers.
2. Cut one tomato into small pieces and add to the puree.
3. Add salt, turmeric powder and curry leaves, mix and keep on the stove.
4. Fry redchilly 4 nos, pepper 3/4 tsp, asafoetida 2 katti , bengalgramdhal 1 1/2 tbsp, coriander
    seeds 2 tbsp and finally add jeeragam 1 tsp and kopparai 1 tsp.  Make a coarse powder of these.
5. After the tamarind mix  is boiled for 4 mins mix the coarsely ground powder in little water and
    add it to the boiling rasam.
6. Allow it to boil with stirring now and then for about 4 to 5 mins.
7. Mix cooked dhal in about 2 and half tumblers of water and transfer it to the boiling rasam.
8.  Add more water to the rasam if required .
9.  Simmer the stove and allow the froth to  appear on top of the rasam.
10. When it is about to boil, remove from stove and garnish with coriander leaves and 1 tomato  
     finely chopped.
11. Splutter mustard seeds 1 spoon and little curry leaves in 1 spoon of ghee and add it to the
      rasam.
Mix and serve rasam for each serving to get tasty mysore rasam.