How to make tomato rasam?

Ingredients
1/2 cup toor dal
1 cup chopped tomatoes
1 tbsp ghee
1 pinch turmeric powder
2 tsp rasam powder
1 pinch asafoetida
1 tsp mustard
1 tsp cumin seeds
1 tsp chopped garlic
1 tbsp chopped coriander leaves
1/2tsp ground black pepper

Method
1. Soak the toor dal in water for half an hour, pressure cook and mash well.
2. Heat the ghee in a cooking pan. Then add the chopped tomatoes and fry them till they can be mashed.
3. Add the mashed toor dal, 2 cups water, turmeric, asafoetida, rasam powder and salt to taste.
4. When the rasam froths up, season with the given ingredients.
5. Garnish with coriander leaves and ground black pepper.

How to make bagala baath?

Ingredients

2 cups rice (chawal)

1 cup yogurt

1/2 cup milk

1/4 cup fresh cream (malai)

1 cucumber (kheera)

1 carrot (gajar)

1 raw mango (aam)

1/4 cup green grapes (angoor) (seedless)

1 tsp mustard seeds (raai)

1 red chillies whole

4 green chillies

1" ginger (adrak)

1/4 tsp asafoetida (hing)

1 sprig curry leaves (kari patta)

2 tblsp gingelly oil (tel)

salt (namak) to taste

Method

1. Clean, wash and boil rice and slightly overcook it. Drain well and cool. When it reaches room temperature, mix in the milk, asafoetida and salt to taste.

2. Wash and chop green chillies and ginger finely. Peel and deseed cucumber. Grate, mix in a little salt and keep aside.

3. Peel and grate the carrot and mango and keep separately. Slice the grapes into two and keep.

4. Heat oil in a small pan and temper with mustard seeds, asafoetida, red chilli and curry leaves. Add the ginger and green chillies, stir well and add to the prepared rice.

5. Add the yogurt, cream and the grapes. Mix well and chill in the refrigerator.

6. Squeeze out excess water from the cucumber. Garnish the rice with the grated cucumber, carrot and mango and serve. 

How to make murukku?

Ingredients

2 cups rice (chawal)

1/4 cup black gram split (urad dal)

1 tsp cumin seeds

1/4 tsp asafoetida

salt (namak) to taste

1/4 cup white butter

coconut (narial) oil for frying

Method

1. Dry roast the rice in a warm frying pan without letting the color change. Wash and soak for about half an hour, drain and spread on a cotton cloth to absorb the excess moisture. Grind to a fine powder.

2. Broil the urad dal to light brown colour, cool and grind into a smooth powder.

3. Sieve both the flours together through a fine sieve.

4. Dissolve asafoetida and salt in one fourth cup water and add the cumin seeds, make a firm dough with the sieved flour. Rub in the butter and knead with light hands to fully incorporate the butter.

5. To make the murukkus, grease your fingers and take a little dough. Roll them between your palm to a tubular form. Form this roll into circles, while twisting them along. Make two circles next to each other. Press the ends into the circle to secure. Make two batches at a time, cover with a wet cloth to prevent them from drying.

6. Heat oil and fry them in batches. Take them on a plate and gently slide them into the oil and fry on both sides till it becomes light golden brown and crisp.

7. Drain and let it cool before serving them. Store in a dry air-tight container. 

How to make south indian sambhar rice at home?

Ingredients

1 cup rice

1 cup toor dhal (soak the dhal for 3-4 hours in hot water)

1/4 tsp turmeric powder

1/2 tsp. coriander powder

1/2 tsp chilly powder

2 tsp sambar powder

salt to taste

1 tsp tamarind paste

ghee for frying

1/2 tsp mustard seeds

a few curry leaves

a pinch of asafoetida

2 cashews (optional)

few chopped shallots (sambar onions)

a few chopped corriander leaves

Method

1. Wash rice and dhal, drain away all the water, to the rice/dhal mixture add the turmeric powder, corriander powder, chilly powder, sambar powder and salt.

2. Add 4 cups of water to tamrind paste mix and pour into the dhal/rice mixture.

3. Cook in pressure cooker for 10 to 12 minutes.

4. Add ghee in the pan and fry the shallots (sambar onions), as it's getting brown add the mustard seeds, cashewnuts, curry leaves.

5. Add this seasoning to the Sambar Bath.

6. Sprinkle with chopped Corriander Leaves.

7. Serve hot. 

How to make onion adai?

Ingredients

2 cups Parboiled Rice (ukda Rice)

1/4 cup Red Gram Split (masoor Dal)

1/4 cup Bengal Gram Split (chana Dal)

1/4 cup Pigeon Pea Split (arhar Dal)

1/2 cup Black Gram Split (urad Dal)

4 Green Chillies

1 inch Ginger

1/4 cup Coriander Leaves (chopped)

10-12 Curry Leaves

8 Red Chillies Whole

Salt to taste

1/4 tsp Asafoetida

1 Onion

1/4 cup Coconut (scraped)

Refined Oil to fry

Method

1. Wash and soak the rice and the dals for about 4 hours.

2. Wash and grind the green chillies, ginger, coriander leaves, curry leaves with red chillies and salt to a coarse paste.

3. Peel and chop the onion finely and keep aside.

4. Drain and grind the rice and dal to a coarse batter. Rest the batter for about an hour.

5. Mix the paste, asafoetida, onion and coconut to this batter and mix well. Check for salt and keep aside.

6. Heat a heavy dosa griddle, smear oil and spread one ladle full of this batter to a thick circular shape. Make a few holes in the center. Pour oil on the sides and in the center, cover and cook over low heat.

7. Turn over and pour the oil and let it cook till it is crisp all around and golden brown in color.

8. You can make about 8-10 adais. Serve hot with the chutney of your choice. 

How to make idli at home?

Ingredients
Rice...............................................2 cups
Urad daal.......................................1 cup (soaked overnight)
Salt.................................................1 1/2 tbs
Baking soda....................................a pinch
Oil for greasing

Method

1. Wash and drain the rice. Grind it coarsely in a blender.

2. Grind the overnight soaked daal into a smooth paste.

3. Now mix the grinned rice and daal together into a batter.

4. Add salt and baking soda into this mixture and keep aside in a warm place for 8-9 hours or overnight for fermenting.

5. Grease the idle holder or pan with oil and fill each of them with 3/4th full of batter.

6. Steam cook idlis on medium flame for about 10 minutes or until done.

7. Use a butter knife to remove the idlis.

8. Serve them with sambhar or coconut chutney. 

How to make lemon rice?

Ingredients

Rice...........................................2 cups(boil)

Lemon juice...............................1/3 cup

Mustard seeds...........................1/2 tbs

Green chilli.................................3-4 pc

Turmeric powder.......................1/2 tsp

Peanuts.....................................1/4 cup

Curry leaves..............................5-6

Oil.............................................6tbs

Method

1. Heat oil in a pan and add mustard seeds, allow to splutter. Add peanuts, fry till brown.

2. Now add green chilies, curry leaves, salt and turmeric powder, fry for 2 minutes.

3. Take it off from the flame and add lemon juice and mix well.

4. Now add boiled rice and mix well.

5. Transfer into a serving bowl and serve hot.

How to make coconut rice?

This is a South Indian recipe. Fried coconut and cashew-nuts are added to boiled rice and garnished with ghee and coriander leaves.

Ingredients

Basmati rice....................................2 cup

Coconut..........................................1 cup (crushed)

Ghee...............................................4tbs

Gram daal.......................................4tbs

Dry red chili....................................3 pc

Curry leaves...................................6-7

Almond..........................................4-5 (roughly chopped)

Cahew-nut.....................................4-5 (roughly chopped)

Raisin.............................................4-5

Asafoetida.......................................a pinch

Coriander leave.............................2tbs (finely chopped)

Salt to taste

Method

1. Wash and boil rice and keep aside.

2. Heat 2 tbs ghee in a cooking pan, add crushed coconut, stir on low flame till golden brown. Keep aside.

3. Heat 3 tsp of ghee in a same pan, add cashew-nuts, almond and raisin, fry till golden brown and remove.

4. Fry the broken pieces of dry chillies, black gram daal, and curry leaves well.

5. Mix rice, coconut, dry fruits, 1 teaspoon of ghee and salt in a serving bowl.

6. Serve hot garnished with coriander leaves.