TOMATO RASAM

Ingredients:

• Tomato – Big Size 2 No
• Tamarind juice – 2 table spoon
• Salt, Turmeric powder, Asafetida powder
• Cumin seeds – ¼ table spoon
• Pepper – ¼ table spoon
• Garlic - 10 pals
• Oil, Curry leaves.

Preparation:

1. Take 2 cup water and put tomato in it then add tamarind juice in it.
2. Add salt, turmeric powder and asafetida powder in it. Add curry leaves and coriander leaves in it.
3. Put cumin seeds and pepper garlic in a mixer jar and make it a crispy powder.
4. Add the crispy powder in the tomato, tamarind solution.
5. Put hot pan on stove and pour 1 tea spoon oil.
6. Add mustard seeds then pour solution in it and Boil it for 3 minutes.

SUJI (ரவை) KESERI

INGREDIENTS:

• Suji (ரவை) – 100 grams
• Sugar – 100 grams
• Cashew nut – 10
• Cardamom powder – ½ tea spoon
• Keseri (orange) colour powder – 1 pinch
• Ghee – 2 table spoon

PREPARATION:

1. Place a hot pan and pour suji then fry it.
2. Keep it in a plate and allow it to cool.
3. Place a hot pan then pour Ghee, cardamom & cashew nut.
4. Fry cashew nut until it turns up to light brown color.
5. Add 200 ml water, keseri color and boil it.
6. Add suji and cook it by boiling.
7. Add sugar and ghee then mix it thoroughly.

TURNIP BEANS MASALA

INGREDIENTS:

• Beans – 100 gram
• Turnip – 100 gram
• Chopped tomato – 2

FOR GRINDING:

• 100 grams onion
• 1 table spoon coconut scrapes
• 2 cinnamon
• 2 red chili
• 2 cloves, coriander powder – ¼ spoon
• 2 cardamoms

PREPARATION:

1. Place a hot pan on stove.
2. Pour 1 tea spoon oil then fry onion, coconut, cinnamon, coriander powder, cloves, cardamom together.
3. Grind it thoroughly and keep the masala separate.
4. Put another hot pan on stove.
5. Pour 1 spoon oil add mustard seeds and coriander leaves.
6. Then add beans, turnip, and tomato in it and boil it with a cup of water
7. After 10 minutes add the masala to the boiled vegetables.
8. Boil it for another 5 minutes.

COCONUT MILK RICE

INGREDIENTS:

• Coconut milk – 2 cup
• Soaked Basmati rice (Soak it for 20 minutes) – 1 cup
• Ginger garlic paste – 1 table spoon
• Chopped onion – ¼ cup
• Green chili – 5 Numbers
• Salt, Ghee as you needed.
• Coriander leaves – ¼ cup
• Mint leaves – ¼ cup
• Cinnamon – 2
• Cloves – 2
• Cardamom – 2

PREPARATION:

1. Place a pressure pan on stove. Pour 2 spoons of ghee then add cinnamon, cloves, cardamom in it.
2. Fry it then add coriander leaves & mint leaves.
3. Add green chili and chopped onion then fry it thoroughly.
4. Add ginger garlic paste.
5. Then add soaked rice & coconut milk.
6. Add salt and mix all items then cook the rice by boiling.

TOMATO CHUTNEY

INGREDIENTS:

• Tomato – ¼ kilogram
• Small onion – 100 gram
• Green Chili (Small size) – 5 Numbers
• Curry leaves, Salt, Turmeric Powder – as per required

PREPARATION:

1. Place a hot pan on stove.
2. Pour 1 tab spoon gingili oil.
3. Add mustard seeds & curry leaves.
4. Then add green chili & small onion in it and fry it.
5. Add chopped tomato pieces in it and fry it thoroughly.
6. Allow it to cool and put in to a mixer jar and grind it.

GINGILI CHUTNEY

INGREDIENTS:

• Black gingili – 50 grams
• Coconut scrape – 1/2 cup
• Red chili – 7 no’s
• Tamarind juice – 1tab. Spoon
• Black gram dhal – 1 teaspoon

PREPARATION:

1. Pu hot pan on stove. Pour black gingili in it.
2. Fry it thoroughly. Transfer into a plate and keep it separately.
3. Then put black gram dhal, red chili, coconut, in a hot pan and fry it.
4. Put all items in a mixer jar then add salt and tamarind juice.
5. Grind it thoroughly.

COCONUT CHUTNEY

INGREDIENTS:

• Coconut Scrape – 2 table spoons
• Fried gram – 1 table spoon
• Green chili (Small Size) – 3 Numbers
• Salt – as you need

PREPARATION:

1. Put coconut scrape fried gram, salt & green chili in a mixer jar.
2. Grind it thoroughly
3. And transfer it into a cup.
4. Put a hot pan on stove and pour 1 tea spoon oil.
5. Add mustard seeds & curry leaves in it.
6. Pour the oil in to the coconut chutney.