GODDU SPICY RASAM

U need:
Tomatoes: 3 chopped
toover dal: 2 tsp
whole coriander seeds: 1 tablsp
jeera: 1 tsp
whole peppercorns: 1/2 tsp
red chillies : 3
tamarind paste: 1 tsp
curry leaves: 2 tablsp
salt to taste
garlic pod: 2( optional)
 ghee : 2 tsp + 1 tablsp
water : 1&1/2cups
mustard seeds: 1 tsp
cloves: 2
asefodita: 1/2 tsp
sugar: 1/2 tsp

Method:
1. In a frying pan add 2 tsp ghee .Add asefodita and stir fry.Now add the toover dal.red chillies,jeera,coriander seeds,curry leaves and cloves .Saute for a few mins.Add the tomatoes and fry well till the tomatoes are cooked. Cool and grind to a paste.
2. Heat 1 tablsp ghee add mustard seeds and peppercorns.Saute .add the ground tomato paste.Stir well.(3 mins)
3. Add the tamarind paste,salt and continue stirring. Add 1&1/2 cups water and simmer on medium flame for 10 mins.
4. add 2 tsp chopped coriander leaves and when the rasam starts to boil add  pinch sugar and switch off the gasoff the gas.Cover with a lid.
5. Serve hot garnished with some more curry leaves, as an appetiser or with hot rice and pappads.

Note: Rasam should never be overcooked.Once it starts to boil it starts to come together and rises up.At this stage switch off the gas and cover with a lid to allow the rasam to infuse the flavours of the ingredients used.
Tasty, nourishing this appetiser is excellent as an rejenuvator when we feel tired.
Bon Appetite!!!!!!

CHAKKARAI PONGAL(SWEET RICE)

U NEED:
Good quality raw rice: 1 cup soaked for 15 mins
moong dal: 1/4 cup
jaggery: 1&1/4 cup
ghee: 3 tablsp
cashewnut pieces: 2 tsp
kismis: 1 tsp
cardamom powder: 1 tsp
nutmeg powder: 1/2 tsp

Method:
1. Heat a pan and lightly dry roast the moong dal. Add to the soaked rice,wash well and pressure cook the rice-dal well(3 whistle).
2. In the same pan add 1 cup water and the jaggery. Melt the jaggery and strain the liquid to remove the impurities. Pour the liquid back to the pan and simmer till it is slightly reduced.
3. Add the cooked rice-dal to the simmering jaggery and stir.Continue stirring. Add 2 tablsp ghee and continue stirring well till the pongal is well blended in the jaggery and leaves the side of the pan.
4. Add cardamom powder. In another pan heat the balance ghee. Add the cashews and kismis and saute  till light brown.Add to the simmering pongal. Off the gas.Add the nutmeg powder, stir once well and cover the pan with a lid.
5. After 10 mins transfer the pongal to a serving dish and serve warm  as a dessert.

Note: Basmati rice can also be used.
 Chakkara pongal and hot vadas were made by my mother every month on Purnima day as Prasad to Goddess Lalitha/Durga. This recipe above is dedicated to her because she was one Mom who enjoyed cooking and I have learnt a lot from her. Thanks Ma.
Try this yummy sweet dish and enjoy eating it.
Bon Appetite!!!!!!!!

SHALLOTS-CURRY LEAVES KULAMBU

U need :
small onions(shallots) : 1 cup
curry leaves: 1/4 cup
garlic pods: 3( optional)
tamarind paste: 1 tsp
mustard seeds: 1 tsp
oil: 2 tablsp
salt to taste
red chillies: 3
jeera: 1/2 tsp
Urad dal: 1/2 tsp
channa dal: 1/2 tsp
fenugreek seeds: 1/4 tsp
rice: 1 tsp
sambhar powder: 2 tsp
asefodita powder: 1/2 tsp
ghee: 1 tsp

Method:
1. Clean and peel small onions.Peel the garlic pod and slit to two.
2.In a kadai dry roast red chillies,jeera,chana dal,urad dal,fenugreek seeds and rice for a few mins.Grind to a smooth paste with 1/4 cup curry leaves and a little water.
3. Heat oil in a pan.When hot add asefodita, mustard seeds and saute. Now add the small onions,garlic and stir fry for a few mins. Add the curry leaves paste ,sambhar powder and continue stirring adding a little water for 5 to 6 mins..
4. Add 1&1/2 cup water and tamarind paste. Add salt and simmer till the onions are cooked,the raw smell from the tamarind goes and the kulambu  is semi thick. At this stage you can add a little jaggery  if you like.
5. Add ghee,mix well and transfer to a serving bowl.
6. Serve with rice and chips.

Note: This kulambu can be stored in fridge for a week. Jaggery add a sweet-sour flavour to this dish. Tamarind paste can be added a little more according to individual preference. Omit garlic if you don't like the taste.
Bon Appetite!!!!!!!!

POTATO CORN TOASTIES

U need:

Ingredients: 
medium sized potatoes: 3 washed well

fresh american corn: 1 cup

red chilli powder : 1/2 tsp
5 slices of bread
2 tbsp cheese grated

1 green chilli chopped fine
1 tomato chopped fine

1 onion chopped fine

dried oregano: 1/2 tsp

pepper powder: 1/2 tsp
salt to taste
1 tbsp. butter
1/2 cup milk in a bowl

Oil to fry the toasties

Method:

1. Boil potatoes till just done. Cool well,peel skin and grate them in a bowl.

2. To the grated potatoes add the corn, salt ,chilli powder and mash well.

3. Take a bread slice.Remove the edges.Cut into two.

3. Very lightly dip a bread slice in the milk. Keep it on your palm .Take a portion of the mashed potato mix and apply on both sides of the bread,pressing lightly but firmly. Do the same with the rest of the bread and the potato mix. Your toasties are ready. Keep in the fridge for 30 mins.

4. In a kadai heat butter. Add dried oregano,minced green chillies,chopped onions and fry well. 

    Add pepper powder and salt.Stir well. Add chopped tomatoes and continue stirring,mix the

    grated cheese and stir well. The topping for the toasties is ready.

5. Heat oil in a frying pan. Take the potatoes toasties from the fridge. When the oil is hot fry the toasties until light golden brown.

To serve:

Arrange the toasties on a serving plate. Top with the cheese tomato topping and serve hot with a dip of your choice.

Note: Crunchy,tasty and quick to make these potato toasties are a big hit with seniors and juniors when they are watching a match be it cricket or football. You can try a variety of toppings for the toasties.

Bon Appetite!!!!!!!!.