Lemon rasam

Ingredients:

Tamarind - 1 lemon size.

Tomatoes - 1 ( chopped fine)

Dhal water - 1 cup

Lemon - 1

Salt

Oil

To grind to a fine paste:

Garlic - 4

Curry leaves - few

Jeera - 1/2 tsp

Pepper - 1/2 tsp

Dhaniya - 1 tsp

To temper:

Mustard seeds - 1/2 tsp

Hing - 1/2 tsp

Curry leaves - few

To Garnish:

Coriander leaves - finely chopped

Method:

1. Wash and soak tamarind in water for 10 - 15 minutes. Squeeze out only pulp using water to about 1 - 1/2 cups.

2. Heat oil and temper with the given ingredients.

3. Add finely chopped tomatoes and cook for a while.

4. Add dhal water, grounded paste and tamarind water, salt.

5. When it is about to froth, remove from the stove.

6. Meanwhile, squeeze out juice from half of lemon.

7. Pour into the rasam and garnish.

Tip:

a). Dont add lemon while rasam is about to froth. It will be so sour. Pour lemon after you remove rasam from the stove.

b). If you wont like tomatoes to float in rasam, we can grind tomatoes with the given ingredients itself.

 

Ghee Rice/ Nei soru

Ingredients:

Basmati rice -  1 cup

Coconut -  3/4 cup

Ghee - 3 tbsp

Salt

To temper:

Bay leaf - 1


Cinnamon - 1"

Cloves - 4

Cardamom - 2

Onions - 1 big - chop it fine lengthwise

Green Chillies - 5,6 - slit into 2

Curry leaves - few

Ginger - 1" - cut into julieness

Garlic - 10 pieces - chop fine

Tomato - 1 chop fine


Method:

1. Wash and soak rice for 15 min. Drain water and keep it aside.

2. Add warm water to coconut and take 2 cups of milk. (if you dont get 2 cups, make it 2 cups by adding plain water to it).

3. In a pressure pan, heat ghee and temper the given ingredients.

4. Add onions, green chillies, curry leaves, ginger, garlic and finally tomato one by one and stir fry each till raw smell goes.

5. Now add rice and fry it for few min.

6. Add coconut milk and salt.

7. When boils, i.e., when bubbles arise, close the cooker and keep weight.

8. Lower the flame at once and cook for 10 min.

9. Cool and open.

10. Serve with any thogayal/ non veg kurma.