Vembu Rasam

INGREDIENTS:

• Neem flower – 1 table spoon
• Tomato – 1
• Tamarind Juice – 1 table spoon
• Salt, pepper powder – 1 tea spoon
• Cumin powder – 1 tea spoon
• Smashed Garlic pals – 5
• Jaggery piece – small
• Coriander leaves, Curry leaves

PREPARATION:

1. Take a bowl.
2. Add Tamarind juice, Tomato, Salt, Asafoetida powder, Garlic pals, Cumin powder, Pepper powder, Coriander leaves, and Curry leaves in it.
3. Smash it thoroughly with your hand.
4. Put a hot pan & pour 1 tea spoon oil.
5. Add mustard seeds & neem flower.
6. Fry it until it get brownish colour.
7. Add tamarind, tomato solution in it.
8. Boil it & add a small piece Jaggery in it.

Elladai

INGREDIENTS:

• Rice Flour - 250 grams
• Fried Gram Powder - 100 gram
• Soaked Gram Dhal - 1 Table spoon
• Groundnut – 1 Table spoon
• Black Gingili – ¼ Tea spoon
• Asafetida Powder – ¼ Tea spoon
• Butter – 1 Table spoon
• Salt & Oil – as per required

PREPARATION:

1. Take a bowl
2. Pour Rice flour, fried gram powder, soaked gram dhal, groundnut, Black gingili, asafetida powder in it.
3. Add Butter, Salt and water and then smash it like chapatti flour.
4. Take lemon size flour and then spread it in a plastic sheet.
5. Then deep fry the flour.

Itz ready to eat...

Athirasam

INGREDIENTS:

• Rice Flour - 250 gram
• Jaggery (வெல்லம்) – 200 gram
• Cardamom – powder – 1 tea spoon

PREPARATION:

1. Take a hot pan then put Jaggery & a table spoon of water in it.
2. Allow it to boil until jaggery turns to thick (like Jeera ) solution.
3. Filter Jaggery juice & remove the dust.
4. Pour the Jeera in a bowl & add Rice flour, cardamom powder in it.
5. Mix it with a wooden ladle until it turns like chapatti flour.
6. Take lemon size flour & spread it.
7. Deep fry the Athirasam.