WHEAT PAROTTA || LACHHA PARATHA

Hi friends,
Wheat parotta or lachha paratha is a layered Indian flat-bread that can be relished with spicy chicken gravy.

Ingredients:

• Atta or wheat flour - one and a half cup 
• Water as required 
• Salt to taste 
• Oil ¼ -⅓ cup to knead the dough 
• Oil for frying

Method:

• Take Atta or wheat flour in a mixing bowl 
• Add the salt and 3 tablespoon of oil 
• Mix well 
• Add water little by little and knead the Atta or wheat flour well to make a dough 
• Once it is almost done, add another tablespoon of oil, knead the Atta or wheat flour well to form a smooth dough 
• Allow it to rest it for 5 minutes 
• After 5 minutes, add another tablespoon of oil 
• Knead the dough well
• Divide the dough into equal portions 
• Make a ball with each portion 
• Roll out each ball to make a flat disc
• Cut the dough with the help of a knife or a Pizza cutter into thin strips 
• Gather all the thin strips into a bunch and roll them to form a circle 
• Now, roll out this Circle to a flat layered disk
• Heat a tawa  or a griddle 
• Place the layered Parotta on the tawa 
• Cook on both sides by flipping over the parotta on the tawa
• Add oil to the Parotta as you cook it 
• Remove once it is done
• Serve hot with accompaniment of your choice

Tips:

• Wheat parotta can be relished with spicy chicken gravy

Hope you like this recipe. Please do try this recipe and enjoy the art of cooking!!!

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BEANS PORIYAL

Hi friends,
Beans poriyal is a versatile side dish in South Indian cuisine. It is a simple recipe, has a delicious taste. It goes well with sambar, rasam, vegetable kurma, kaara Kuzhambu, spicy chicken gravy and part of a meal.

Ingredients:

• Beans - 1/4 kg, chopped into small pieces
• Mustard seeds - 1 teaspoon 
• Cumin seeds - 1 teaspoon 
• Split urad dal - 1 teaspoon 
• Dried Red chilli - 1, cut into half
• Curry leaves - a few
• Onion - 1, small sized, finely chopped 
• Turmeric powder - 1/2 teaspoon 
• Salt - to taste 
• Freshly grated coconut - 3 tablespoons 
• Water - 1/2 a cup
• Oil - 3 teaspoons 

Method:

• Heat oil in a pan 
• Add the mustard seeds, cumin seeds and split urad dal
• Once the seeds splutter, add the dried red chilli and curry leaves 
• Add the chopped onions 
• Sauté well 
• Add the turmeric powder and salt
• Add the chopped beans
• Sauté well 
• Add the water
• Cooked covered with the lid till the beans is cooked well
• Add the freshly grated coconut 
• Sauté well 
• Serve 

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THENGA MANGA PATTANI SUNDAL / MARINA BEACH SUNDAL

Hi friends,

“Thenga manga pattani Sundal” is a nutritious evening snack recipe. It is one of the oldest street food  sold by vendors in the marina beach in Chennai. Most of the Chennaites would have some nostalgic memories associated with this recipe.

Ingredients:

• Dried White peas - 1 cup
• Raw mango - cut into small pieces - 1/4 cup
• Coconut - cut into small pieces - 1/4 cup
• Red chilli - 2, roughly chopped 
• Mustard seeds - 1 teaspoon 
• Cumin seeds - 1 teaspoon 
• Garlic - 3 cloves, finely chopped 
• Curry leaves - a few
• Salt - to taste 
• Oil - 2 tablespoons 

Method:

• Soak the dried white peas in water for 6 hours
• After 6 hours, drain off the water 
• Pressure cook with 1 cup water for 1 whistle
• Keep aside 
• Heat the oil in a pan 
• Add the mustard seeds and cumin seeds 
• After they splutter, add the red chilli, garlic and curry leaves 
• Add the raw mango
• Sauté well 
• Add the coconut 
• Sauté well 
• Finally, add the pressure cooked white peas
• Sauté well 
• Serve

Please do try this recipe and enjoy the art of cooking!!!

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ONION TOMATO CORIANDER CHUTNEY

Hi friends,
Onion tomato coriander chutney is a spicy side dish recipe for idli, dosa, Appam, kuzhi paniyaram, rava paniyaram, vazhakki bajji, onion bajji, potato bajji, masala vadai, ulundu vadai.

Ingredients:

• Onion shallots (sambar onions) - 1 cup
• Tomato - 2, medium sized, roughly chopped
• Coriander leaves - a few
• Mint leaves - a few
• Garlic cloves - 2 
• Freshly grated Coconut - 1 tablespoon 
• Red chillies - 3-4, depending on the level of spiciness required 
• Salt - to taste
• Split urad dal - 1/2 teaspoon 
• Chana dal - 1/2 teaspoon 
• Gingelly Oil - 1 tablespoon 

Method:

• Heat oil in a pan 
• Add the split urad dal and Chana dal
• Add the garlic and red chillies 
• Sauté well 
• Add the onion shallots, tomatoes, coriander leaves, mint leaves and salt 
• Sauté well 
• Add the freshly grated coconut and sauté well
• Allow it to cool slightly 
• Grind this into a smooth paste in a mixer grinder without adding water
• Transfer to a bowl and serve

Tips:

• This onion tomato coriander chutney tastes well with idli, dosa, Appam, kuzhi paniyaram, rava paniyaram, vazhakki bajji, onion bajji, potato bajji, masala vadai, ulundu vadai 

Please do try this recipe and enjoy the art of cooking!!!

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KUZHI PANIYARAM

Hi friends,

Kuzhi paniyaram or Kaara paniyaram is a spicy recipe. It can be made for breakfast or had as an evening snack.

Ingredients:

• Boiled rice - 1 cup
• Raw rice - 3/4 cup
• Urad dal or black gram - 1/4 cup
• Fenugreek seeds / Methi - 1/2 teaspoon 
• Salt to taste
• Baking soda - 1/2 teaspoon 
• Water - 2 cups
• Onion - 1, medium sized, finely chopped 
• Mustard seeds - 1 teaspoon 
• Jeera or cumin seeds - 1 teaspoon 
• Split urad dal - 1 teaspoon 
• Chana dal - 1 teaspoon 
• Fried gram - 2 teaspoon 
• Green chillies - 2, finely chopped 
• Freshly grated coconut - 3 tablespoon
• Curry leaves - a few

Method:

• Soak the boiled rice, raw rice, urad dal and methi in water for 3 hours 
• Strain off the water
• Add the soaked rice, dal and methi seeds in a wet grinder 

• Add 2 cups of water 
• Grind it for 15 minutes in a wet grinder into a smooth paste
• Collect it in a vessel and leave it covered in a cool place for 4 hours
• Heat oil in a kadai or wok
• Add the mustard seeds, cumin seeds, split urad dal, Chana dal, fried gram one by one
• Sauté well
• Add the green chillies and curry leaves
• Sauté again
• Add the chopped onions and sauté well
• Add the freshly grated coconut and saute well



• Add the sautéed onions to the batter

• You may add water depending on the consistency 
• Ideally, it should be a batter of pouring consistency 

• Heat oil in the slots of the kuzhi paniyaram pan

• Pour the prepared batter with the help of a ladle in each slot

• Do not fill the slot till the brim
• Cook covered with a lid

• Flip over and cook on the other side as well 

• Once it becomes crispy, remove and serve with accompaniment of your choice 

Please do try this recipe and enjoy the art of cooking!!!

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MUTTON GOLA URUNDAI

Hi friends,
Mutton gola urundai is a delicious recipe that blends the taste of minced mutton, freshly grated coconut, fried gram and other spices.

Ingredients:

• Minced mutton ( mutton kheema) - 1/4 kg
• Freshly grated coconut - 1 cup 
• Fried gram - 1/4 cup
• White of an egg - 1
• Green chillies - 5-6; depending on the level of spiciness required
• Saunf or fennel seeds - 1 teaspoon 
•  Jeera or cumin seeds - 1 teaspoon 
• Cinnamon - 1 inch piece 
• Cloves - 3
• Cardamom - 2
• Mint leaves or pudina - a few
• Coriander leaves or malli - a few
• Turmeric powder - 1/2 teaspoon 
• Salt - to taste 
• Oil - for deep frying 

Method:

• Grind all the above mentioned ingredients except oil into a smooth paste in a mixer grinder 
• Divide the ground paste into equal portions 
• Roll each portion into a ball
• Heat the oil in a kadai or wok 
• Deep fry the rolled balls in the oil in batches
• Serve hot with accompaniment of your choice 

Tips:

• The size of the ball depends on your choice. Since it has a nice crunchy outer layer and a softer centre, I prefer to make small balls

Please do try my other non-vegetarian recipes - chicken 65 , egg bhurji , mutton sukka , egg curry , egg fried rice , spicy chicken gravy

Please do try this recipe and enjoy the art of cooking!!!

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WHITE PEAS AND POTATO CURRY

Hi friends,
White peas are a good source of protein. White peas and potato curry is a good source of protein and carbohydrates. It can be relished with poori, phulka roti.

Ingredients:

• White peas - 1/2 cup
• Toor dal /  split pigeon peas - 1/4 cup
• Potato - 1, medium sized, cut into pieces
• Tomato - 1, finely chopped 
• Green chillies - 2, vertically slit
• Coconut - cut into small pieces, 1/4 cup
• Turmeric powder - 1 teaspoon 
• Asafoetida - 1/8 teaspoon 
• Oil - 3 teaspoons
• Jeera or cumin seeds - 1 teaspoon 
• Curry leaves - a few 
• Water - 3/4 cup 
• Salt - to taste 

Method:

• Cook the white peas along with toor dal, chopped potatoes, tomatoes, green chillies, asafoetida and turmeric powder in the pressure cooker for 1 whistle followed by cooking after simmering the flame for 5 minutes 
• Heat oil in a pan
• Add the jeera and curry leaves 
• Add the coconut pieces
• Add the pressure cooked white peas and dal mixture 
• Sauté well
• Add salt
• Serve hot with accompaniment of your choice 

This white peas and potato curry can be had with poori or phulka roti

Please do try this recipe and enjoy the art of cooking!!!

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FRIED SPICY PEANUTS

Hi friends,
Fried spicy peanuts are an easy to make recipe. They are a great and nutritious evening snack.

Ingredients:

• Groundnuts - 1 cup
• Oil or Ghee(clarified butter) - 3 tablespoons 
• Turmeric powder - 1/2 teaspoon 
• Red chilli powder - 1-2 teaspoons; depending on the level of spiciness required
• Salt - to taste 
• Curry leaves - a few

Method:

• Heat the oil or ghee in a kadai  or wok
• Add the curry leaves 
• Sauté well 
• Add the turmeric powder, red chilli powder and salt
• Add the ground nuts
• Sauté well till they turn crisp
• Remove and Place it on a kitchen tissue to drain off the excess oil 
• You may store it in an airtight container after it cools down

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Please do try this recipe and enjoy the art of cooking!!!

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SPICY FRIED BITTERGOURD

Hi friends,
Bittergourd is a common vegetable used in various recipes across India. It has a lot of medicinal properties. It is known to control sugar levels in diabetics, acts as a deworming agent and hence good for children. However, it is contraindicated during pregnancy. I post a simple recipe of spicy fried bitter gourd which is very easy to prepare and tastes really good.

Ingredients:

• Bittergourd - 2, cleaned and cut into slices
• Besan or gram flour - 4 tablespoons
• Rice flour - 2 tablespoons 
• Corn flour - 1 tablespoon 
• White sesame seeds - 1 teaspoon 
• Red chilli powder - 2 teaspoons 
• Turmeric powder - 1/2 teaspoon 
• Salt - to taste 
• Water - 3-4 tablespoons 
• Oil for frying 

Method:

• Take the besan in a mixing bowl 
• Add the rice flour, corn flour, white sesame seeds, red chilli powder, turmeric powder and salt
• Mix well
• Add the sliced bittergourd to it and mix well so that it gets coated with the flour mixture
• Add the water little by little till all the bittergourd slices get coated with the flour mixture 
• Heat the oil in a pan
• Drop a few of the flour mixture coated bittergourd slices in the oil
• Deep fry them till they turn crispy 
• Fry the rest of the bittergourd slices in batches
• Serve hot or store in an airtight container 
• The airtight container I use depends on the quantity I need to store. The links to the storage containers of my choice are given below:
• Tupperware Plastic Container - 1.7 Litres

• 
  

  Tupperware - Within Reach Canister 840ml

  
  

  Glass Container (400 ml) with Rust Proof Air Tight Lid

  
  

  Matki Glass jar with Airtight Metal Lid - 500 ml

  
  

• This goes well with lemon rice, tamarind rice, Amla rice, coconut rice, curd rice

Please do try this recipe and enjoy the art of cooking!!!

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ALOO JEERA FRY

Hi friends,
Aloo jeera fry is an easy to prepare side-dish recipe made from potatoes and cumin seeds. It can be packed for lunch-box for children or your spouse or for yourselves. It goes well with lemon rice, tamarind rice, Amla rice, coconut rice, curd rice

Ingredients:

• Potatoes - 3, medium sized 
• Cumin seeds or jeera - 1 teaspoon 
• Asafoetida - 1/2 teaspoon 
• Turmeric powder - 1/2 teaspoon 
• Black pepper powder - 1 teaspoon 
• Salt - to taste 
• Curry leaves - a few
• Water - 1/4-1/3 cup
• Oil - 1 tablespoon 

Method:

• Clean the potatoes 
• Peel off the skin
• Cut them into slices
• Heat the oil in a pan
• Add the cumin seeds, asafoetida and the curry leaves
• Once the cumin seeds splutter, add the potatoes 
• Sauté well 
• Add the turmeric powder, black pepper powder and salt 
• Mix well
• Add some water to cook the potatoes 
• Cook by covering the pan with a lid
• Once cooked, remove the lid
• Simmer the flame
• Allow it to roast well
• Serve hot with accompaniment of your choice 

Tips:

• You can pack this for lunch-box with any of the following rice recipes: lemon rice, tamarind rice, Amla rice, coconut rice, curd rice

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PESARATTU

Hi friends,
Pesarattu is a pancake made from green moong dal. It is a very healthy and nutritious recipe for people of all ages. It can be had for breakfast. It is a common breakfast in the states of Andhra Pradesh and Telangana in India.

Ingredients:

• Whole Green moong dal - 1 cup
• Green chillies - 3
• Ginger - 1 inch piece
• Cumin seeds or Jeera - 2 tablespoons 
• Onion - 1, medium sized, finely chopped 
• Salt - to taste 
• Oil - for frying 

Method:

• Soak the whole green moong dal in water for 8-10 hours in a mixing bowl
• Drain off the water
• Transfer the soaked moong dal to a mixer grinder   jar
• Add the green chillies, ginger and salt
• Grind it to a coarse paste in a mixer grinder  with half a cup of water
• Transfer the contents to a mixing bowl
• Add the cumin seeds and mix well
• Heat the tawa  or griddle
• Pour a ladle of the batter in the centre of the tawa and spread it out with the help of the same ladle to form a circle
• Sprinkle the chopped onions over it
• Add a teaspoon of oil
• Allow it to cook
• Flip it over and cook on both sides 
• Remove and serve with accompaniment of your choice 

Tips:

•  If you are planning this recipe for breakfast, ideally soak the whole green moong dal overnight
• While grinding it, you may add more water if you feel the batter is too thick
• You may serve it filled with Rava Upma in the centre

Please do try this recipe and enjoy the art of cooking!!!

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GOBI 65

Hi friends,
Cauliflower or Gobi is rich in anti-oxidants. Gobi 65 is an Indian vegetarian recipe.

Ingredients:

• Cauliflower or Gobi - 1, medium sized 
• Besan or gram flour - 1 cup
• Rice flour - 1/3 cup
• Corn flour - 3 tablespoon 
• Ginger garlic paste - 1 tablespoon 
• Red chilli powder - 2 teaspoons 
• Turmeric powder - 1/2 teaspoon 
• Salt - to taste
• Water - 1/4-1/3 cup
• Oil for frying
• Onion - 1, small sized, finely chopped 
• Green chillies - 1, finely chopped 
• Curry leaves - a few

Method:

• Cut the cauliflower florets from the main stem
• Boil it in water with half a teaspoon of turmeric powder and salt
• Strain it onto a colander
• Allow the water to drain off completely 

• Take Besan, rice flour, corn flour, ginger garlic paste, red chilli powder, turmeric powder, salt in a mixing bowl
• Mix well with the help of a fork
• Add water little by little 
• Keep stirring well to form a thick batter

• Add the cauliflower florets to the batter
• Mix well with a fork so that all the florets get coated evenly with the batter

• Heat oil in a kadai  or wok
• Drop the cauliflower florets in the hot oil and deep fry them 

• Deep fry them till it turns crispy 

• Repeat the same with the rest of the cauliflower florets and deep-fry them in batches
• Keep aside

• Heat 3 tablespoons oil in a kadai or wok
• Add the chopped onion, green chillies and curry leaves
• Sauté well 

• Add the fried cauliflower florets 
• Sauté well

• Serve hot with accompaniment of your choice 
• This can be had with egg fried rice, ghee rice, lemon rice, tamarind rice, Amla rice, coconut rice

Please do try this recipe and enjoy the art of cooking!!!

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SWEET AND SPICY PAN ROASTED PINEAPPLE

Hi friends,

Pineapples are a rich source of vitamin C and have a great immune booster effect. Pan-roasted pineapples are an easy to prepare recipe. They can be had as an evening snack.

Ingredients:

• Pineapple - 1, medium sized, chopped into 1inch pieces
• Butter - 1 tablespoon 
• Red chilli powder - 1 teaspoon 
• Sugar - 1/2 a teaspoon 
• Cinnamon powder - 2 teaspoons 
• Salt - 1/8 teaspoon 

Method:

• Melt the butter in a tawa or griddle 
• Add the cinnamon powder, red chilli powder and salt
• Sauté it
• Add the chopped pineapples 
• Sauté well 
• Sprinkle the sugar on it
• Roast the pineapples in low-medium flame
• Remove it once the outer layer turns crispy

• Serve hot 

Please do try this recipe and enjoy the art of cooking!!!

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APPAM

Hi friends,
Appam is a healthy steam-cooked breakfast recipe. It is usually had with coconut milk. It can also be had with vegetable kurma, spicy chicken gravy or chicken kurma

Ingredients:

• Boiled rice - 1 cup
• Raw rice - 3/4 cup
• Urad dal or black gram - 1/4 cup
• Fenugreek seeds / Methi - 1/2 teaspoon 
• Salt to taste 
• Coconut water - obtained from breaking open a coconut 
• Baking soda - 1/2 teaspoon 
• Water - 2 cups

Method:

• Soak the boiled rice, raw rice, urad dal and methi in water for 3 hours 
• Strain off the water
• Add the soaked rice, dal and methi seeds in a wet grinder 
• Add 2 cups of water 
• Grind it for 15 minutes in the wet grinder into a smooth paste
• Collect it in a vessel and leave it covered in a cool pace for 4 hours
• After 4 hours, add the coconut water and baking soda
• Mix it well to form a batter of pouring consistency 

• Heat a tawa or griddle
• Pour a ladle of the batter in the centre of the tawa

• Rotate the tawa to spread it out into a circle
• Do not spread it out manually 

• Cook for a minute with a lid covered 

• Once you remove the lid, it should look cooked like this

• Remove it with a spatula 

• Serve hot with accompaniment of your choice 
• Appam usually goes well with coconut milk

Please do try this recipe and enjoy the art of cooking!!!

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COCONUT MILK - AN EASY WAY TO PREPARE AT HOME

Hi friends,
Coconut milk can be prepared easily at home from freshly grated coconuts. This can be had with Appam or Idiyappam for breakfast.

Ingredients:

• Freshly Grated coconut - 2 cups
• Water - 5 cups
• Sugar - 3 tablespoons 
• Cardamom powder - 1 teaspoon 

Method:

• Heat the water in a pan
• Once bubbles start appearing, switch off the  stove
• Add the grated coconut and 3 cups of water in the juicer jar of the mixer grinder 
• Grind it for 1-2 minutes 
• Transfer it to a bowl
• Now, add the strained remnants of the grated coconut to the juicer jar of the mixer grinder 
• Add the remaining 2 cups of warm water to it
• Grind it for another 1-2 minutes and collect it
• Add it to the first strained coconut milk
• Now, add the cardamom powder and sugar
• Mix well till the sugar dissolves 
• This usually yields 6cups of coconut milk
• Serve it with hot Appam or Idiyappam

Tips:

• I use the juicer jar that I got as an attachment with my mixer grinder. It has a strainer in it which strains the coconut milk once the grinding is over so you can just pour out the coconut milk directly from it onto your serving bowl
• If you do not have one, you can do it in your regular jar of the mixer grinder and strain the milk with a separate strainer
• You can use the coconut milk that you made for various recipes too, in that case do not add the sugar and cardamom powder to it

Please do try this recipe and enjoy the art of cooking!!!

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IMMUNE BOOSTER ENERGY DRINK

Hi friends,
I thought of posting this fitness tip about the recipe of an immune booster energy drink to help you protect against infections. This immune-booster energy drink is a very easy to prepare recipe. It has a lot of benefits, the main thing being a booster of your immunity, that is, the resistance to infections.

Ingredients:

• Turmeric powder - 1/4 teaspoon 
• Pepper powder - 1/4 teaspoon 
• Ginger - 1/2 an inch piece, finely chopped 
• Honey -  1 tablespoon 
• Water - 1 cup

Method:

• Heat the water in a pan
• Bring it to a boil
• Add the turmeric powder, pepper powder and chopped ginger to the boiling water
• Boil it for about three minutes 
• Transfer it to a glass
• Add the honey
• Mix well
• Serve

Tips:

• Ideally, you can drink at least half a glass of this every day to boost your immunity
• In case you do not have fresh ginger, you can use 1/2 a teaspoon of dry ginger powder this recipe 

Please do try this recipe and enjoy the art of cooking!!!

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RAGI ADAI

Hi friends,
Ragi or finger millet is one of the most nutritious cereals. Among the millets and cereals,  It is the richest source of calcium and magnesium. It is non-glutinous and hence safe for people with gluten allergy. It is easily digestible. Hence, can be had by people of all ages.

Ingredients:

• Ragi flour or finger millet flour - 1 cup
• Onion - 1, medium sized, finely chopped 
• Green chillies - 2, finely chopped 
• Curry leaves - a few
• Water - 1/2 to 3/4th cup
• Salt to taste
• Oil for frying 

Method:

• Take the ragi flour in a mixing bowl 
• Add the salt
• Boil the water
• Add the water little by little and keep stirring well with a ladle till it forms a dough consistency 
• Add the chopped onions, green chillies and curry leaves 
• Allow it to cool slightly 
• Mix well with your fingers to be able to roll into a ball
• Divide the dough into equal portions 
• Roll each portion into a ball
• Place the ball on a banana leaf smeared with oil
• Flatten each ball into a circle
• Heat a tawa or griddle 
• Place the flattened ragi ball on the tawa 
• Add a teaspoon of oil
• Allow it to cook
• Flip it over and cook on the other side as well
• Remove from the tawa
• Serve hot with accompaniment of your choice

Tips:

• If you do not have a banana leaf, you can cut and use the inner side of the milk packet

Please do try this recipe and enjoy the art of cooking!!!

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KULFI

Hi friends,
Kulfi is a very famous Indian dessert. It can be made at home easily. It is a very simple recipe. It’s an all-time favourite dessert of almost all Indians around the world.

Ingredients:

• Milk - 1/2 a litre
• Sugar - 3 teaspoon 
• Badam / Almonds - 6
• Cashews - 6
• Cardamom powder - 1/2 a teaspoon 

Method:

• Boil milk in a thick bottomed pan
• Keep stirring well frequently 
• Take 3 tablespoons of the boiling milk
• Add the cashews and badam to it
• Grind it coarsely
• Add the ground paste to the boiling milk
• Keep stirring well
• Add the cardamom powder
• Once the milk reduces to half the quantity, add the sugar
• Stir well till it dissolves completely 
• Switch off the stove
• Transfer it to kulfi moulds 
• Store in the freezer for 4-6 hours to allow it to set well
• After 6 hours, remove it from the freezer
• Demould the kulfi
• Cut it and serve 

Tips:

• In case, you do not have kulfi moulds, you can pour the mixture in small glasses, cover it with a coaster and freeze it

Please do try this recipe and enjoy the art of cooking!!!

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SEMIYA UPMA

Hi friends,

Semiya or Vermicelli Upma is an easy to prepare breakfast recipe. 

Ingredients:

• Semiya or vermicelli (roasted) - 1 cup
• Mustard seeds - 1 teaspoon 
• Cumin seeds - 1 teaspoon 
• Split black gram - 1 teaspoon 
• Bengal gram - 1 teaspoon 
• Asafoetida - 1/2 teaspoon 
• Onion - 1, medium sized, finely chopped 
• Green chillies - 2, vertically slit
• Curry leaves - a few
• Salt - to taste 
• Water - 2 cups 
• Oil - 1 tablespoon  

Method:

• Heat oil in a kadai  or wok
• Add the mustard seeds, cumin seeds, split black gram, Bengal gram and asafoetida 
• Once the seeds splutter, add the curry leaves, green chillies and onion
• Sauté well
• Add the vermicelli and salt 
• Sauté well 
• Add water
• Cook with lid covered for 5-7 minutes 
• Remove the lid
• Keep stirring till done
• Serve hot with accompaniment of your choice 

Please do try this recipe and enjoy the art of cooking!!!

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RASAM

Hi friends,
Rasam is an integral part of a south-Indian meal. There are a lot of varieties of rasam that are made in different parts of India. I share my usual rasam recipe that is prepared almost daily by me at our house.

Ingredients:

• Mustard seeds - half a teaspoon 
• Cumin seeds or Jeera - half a teaspoon 
• Asafoetida or hing - half a teaspoon 
• Oil - 1 teaspoon 
• Tomato - 1, medium sized, cut into quarters 
• Garlic - 3 cloves
• Tamarind - a small bit
• Curry leaves - a few
• Water - 1.5 cups
• Rasam powder (Either home-made or store-bought) - 1 teaspoon 
• Fresh coriander leaves - a few, finely chopped, for garnishing 
• Salt to taste 

Method:

• Soak the tamarind in the water for about 15 minutes 
• Add the tomato and garlic to the tamarind soaked water
• Mash the tomato with your fingers 
• Keep aside 
• Heat the oil in a kadai or wok
• Add the mustard seeds, cumin seeds and asafoetida 
• Once the mustard seeds splutter, add the curry leaves
• Sauté well 
• Add the tamarind soaked water along with the mashed tomatoes and garlic
• Now, add the turmeric powder, rasam powder and salt

• Allow it to come to a boil

• Transfer to a serving bowl
• Add the chopped coriander leaves for garnishing 
• Enjoy the rasam as part of your meal along with steamed rice, mutton sukka, egg bhurji, egg curry, Chicken 65, Kurkure bhindi, paneer bhurji, masala vadai, Medu vadai, beet root masala vadai

Tips:

• You may also drink about half a glass of this rasam daily to improve digestion and thereby to help with weight loss 
• Ideally, the rasam tastes good if you crush the tomato in water with your hands, if you are not comfortable doing that, you can cut it into small pieces as shown in the photo above in the ingredients section and add it to the recipe 

Please do try this recipe and enjoy the art of cooking!!!

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