Milagu Rasam - Method 2

Ingredients: 

Tamarind – 1 small lemon size

Salt – 2 tsps

Asafoetida – ¼ tsp

Curry leaves – a few

For the Powder:

Coarsely grind the following into a powder. No roasting is required.

Pepper – 1 tbsp

Cumin seeds – 1 tbsp

Coriander seeds – 1 tbsp

Bengal gram dal – 1 tbsp

For the Seasoning:

Ghee – 1 tsp

Mustard seeds – ¼ tsp

Method:

1. Soak tamarind in warm water and extract the juice.

2. Add salt, asafoetida and curry leaves.

3. Boil until the raw smell disappears.

4. Grind the four ingredients into a slightly coarse powder.

5. Add the powder and add water immediately to make one litre of rasam.

6. Let the rasam be on low flame.

7. Cover it with a lid to preserve flavour.

8. Keep watch by sliding the lid now and then.

9. Switch off flame when the rasam is just about to boil.

10.Heat ghee and add mustard seeds, and add the seasoning when the mustard splutters.

Vazhakai Chukka

Ingredients:

Plantain - 2
Turmeric Powder - 1/2 tsp
Chilli powder - 1 tsp
Garam Masala Powder - 1 tsp
Coriander Powder - 1 Tbsp
Maida flour / All purpose flour - 2 Tbsp
Ginger paste - 1 Tbsp
Garlic paste - 1 Tbsp
Fresh cream - 4 tbsp
Lime juice - 5 drops
Oil
Salt to taste

Method:
1. Peel off the Plantain skin, and slice the plantain in 1 inch gap. i.e., the slices should be thick.
2. Soak it in water for sometime, in the mean time, can prepare the marination, so that all the masala goes into the plantain.
3. For Preparing the marination, take a bowl, mix turmeric powder, salt, chilli powder, garam masala powder,
coriander powder, add all purpose flour for binding.
4. Add ginger paste and garlic paste to it. Mix well. Pour 4-5 drops of lime juice, add 50ml of fresh cream. If the paste is too thick, can sprinkle some water to it.
5. Add all the sliced plantain to this paste for marinating.
6. Soak the plantain in that masala for sometime.
7. Heat or apply oil on the grill, if grill is not available, can use flat tava also.
8. Place the marinated plantain on the grill.
9. Let it cook on both sides, for every 2 mins, check whether the plantains are cooked. Turn it over the other side, if it is cooked on one side.
10. Apply oil for the other side to get cooked. Let it cook for another 2-3 mins.
11. When it is cooked, can serve hot with tomato ketchup or chilli sauce.

Sambar Powder

Its a very easy and quick recipe which u can make it. There is a secret code, which can be easily remembered... Lets see the ingredients and their ratios...

Ingredients:

Dhaniya/Coriander Seeds - 3 Tbsp
Milagai/ Dried Red chillies - 1 Tbsp (will come around 5-8 nos.)
Kadalai paruppu/Channa dhal - 3 Tbsp

Grated Coconut - 1 tbsp
Curry leaves - 1 strip

Asafoetida powder/ Asafoetida (solid form) - 1/4 tsp.
Turmeric Powder - 1/4 tbsp

*Note: To remember the ingredients and their ratios very easily, the code is DMK-313 resply.

Method:

1. Heat a tsp of oil and roast the ingredients one by one.
2. After it gets cool, grind the mixture into a powder.

Sambar powder is ready. This measurement u can have it for 1 week. Keep and store it in airtight, so that the aroma doesnt goes out...