Lemon Rasam recipe

Measurement
Thoor Daal 1/4 cup cooked
Lime 2
Cilantro(coriander) 1/2 bunch
Asafoetida 1/2 tbsp
Green chilies 2 medium size
Red chilies 2 medium size
Turmeric 1/2 tbsp
cumin powder 1/2 tsp
Tomatoes 2 medium size
Curry leaves a few
Garlic 5 cloves with skin
Salt and papper to taste
oil, urid dal, mustard seeds to season
water 2 cups


Steps Method
1 Cook the toor dal (pressure cooker is fine)
2 Take a wide vessel pour two cups of water, add salt, pepper, garlic with skin, green

chili,Asafoetida, turmeric and cumin powder. In a seperate pan cut tomato into small

pieces and half cook it for a few minutes
3 Now add the half cooked tomato to the larger vessel with the other ingredients and

hand crush them all together. See that the garlic skins peel and float, if not peel it

and crush them but add the skins into the mixture for flavor
4 Now add the toor daal and cook all in high flame for about five minutes. In a frying

pan add oil heat it and season with mustard, urid dal, red chili and curry leaves. Pour

this into the cooking rasam vessel. Now squeeze the lime into it and reduce flame let

it boil for about a minute
5 Turn off the heat, garnish it with cilantro(corriander leaves) and serve it hot with

white rice


Make Your own Rasam powder or buy it from any Indian store
For one serving of Rasam: 1 tsp of the following: Ingredients : Dry red pepper(1

measure), Dhania/cilantro seeds/coriander seeds(1 measure), whole pepper(4 tsps), toor

daal/chick peas(4 tsp), channa dal(2 tsp), cumin seeds(2 tsp) Make sure these are dry.

Grind into a smooth powder. Add 4 tsp turmeric powder and mix well.
You can make large quantities and keep it for months. Moisture will spoil it. Keep it

dry and air tight.

MYSORE CHUTNEY

Ingredient

Measurement

Split Bengal gram (chana dal) 1/2 cup
Split black gram (urad dal) 1 Tbsp
Red Chili 3 medium broken pieces
Tamarind pulp or paste 1/2 Tbsp
Peppercorns (kali mirch) 1/2 Tsp
Grated jaggery (gur)or brown sugar 1 Tbsp
Grated coconut (urad dal) 3/4 cup
Sesame seeds (til) 2 Tbsp
Oil 3 Tbsp
Salt 1 Tbsp or to தச்டே

Steps Method
1 Heat the oil in a pan and roast the chana dal and urad dal till they become golden

brown.
2 Add the red chillies and fry for 2 minutes.
3 Add the tamarind, peppercorns, jaggery and coconut and fry for a while. Cool for some

time.
4 When cool, grind with salt to a smooth paste, adding a little water if needed.
5 This chutney is used to make Mysore Dosa. A thin layer is spread on the inside of the

dosa

Veg-Biryani Recipe

Ingredient


Measurement

Basmati Rice 5 regular tea cups
Mixed வேகெடப்ல்ஸ்1 lb
Onion 6 large
Tomato 4 meduim
Mint 1 small bunch
Cardamom, Cinnamon, Cloves 15 pieces together
Cilantro 1 small bunch
Green chilies 20 med. pieces
Oil 1 cup
Ginger/Garlic paste 2 tsp
Salt 1 tbsp or to taste

Steps Method:

1 Grind the green chilies, ginger, garlic, mint and cilantro

2 Pour oil in the Pressure Cooker heat it and add the 15 pieces of spices(Cardamom,

Cinnamon, Cloves) and onions till light golden brown

3 Then add the tomatoes and the ground ingredients (step 1) and fry well

4 Add the vegetables and fry. Add rice and (1:2 ratio) water and let it cook for 5

minutes on high and then another 5 minutes on low without placing the weight

5 Do not open till the steam is all gone and then mix

6 It is always better to transfer the biryani to a wider serving bowl to mix it really

well

7 Serve with yogurt patchadi consisting of onions, tomatoes green chiily and cilantro


Vegetables I recommend peas, carrots, chunks of potatoe and green beans. These will

flavor with their juices. You will love it! It really brngs the vegetable flavor into

the briyani. Most vegetable briyani we taste are bland. It even begs the question,

"What is it made of ?". So go ahead and let all the parts contribute to the whole

vegetable flavor!

Quality Give careful attention to the cooking time and amount of water. These important

factors will help you turn out the best briyani in town. Enjoy and serve my special

vegetable briyani recipe!