RASAM

"You block your dream when you allow your fear to grow bigger than your faith" 

Ingredients

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Tomatoes - 2 (nicely riped Medium size which is boiled and mashed)

Onions - 1 medium

Curry leaves - 5 to 6

Turmeric powder - 1/2 tsp

Tamarind paste - 1 tsp

Red-chilli powder as required

Coriander leaves -2 tsp

Salt as required

Pepper powder - 1 tsp

Crushed garlic - 3

Oil

For Seasoning/Tempering

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Cumin seeds - 1 tsp

Mustard seeds - 1 tsp

Red Chillies - 3 to 4

Method:-

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1. Take a pan. Add some oil, when it is hot add cumin seeds, mustard seeds, red chilies and curry leaves. 

2. Now add chopped onions and coriander leaves. Once they are turning golden yellow colour add garlic. Fry nicely for 2 to 3 minutes.

3. Now add turmeric powder. Now add tomatoes and  tamarind paste and let them cook for 3 to 4 minutes. Add little amount of water . 

4. Now add salt, pepper powder and red-chilli powder as required. Let it cook for 3 to 4 minutes on medium heat. 

5. If required make the adjustments.  When you get nice aroma, remove from flame. Serve it rice and papad.

Note:-

1.If you dont like the tangyness, you can add a little amount of Jaggery.

2.You can also add rasam powder, if you like. But this version is without rasam powder still it tastes good. 

Sambhar/Pappu charu

"Instead of giving myself reasons why I can't, I give myself reasons why I can." 

Ingredients


Toor dal - 3/4 cup (cooked and mashed)
Tamarind - Lemon size (medium)
Onions - 1 medium size (nicely chopped)
Green Chillies - 5 to 6 (adjust according to hotness)
Vegetables - Radish, Tomatoes , Drum stick (anything of your choice which is nicely chopped)
Ginger-garlic paste - 1 tsp
Coriander powder -  1 tsp
Cumin powder - 1 tsp
Jaggery - 1tsp (optional)
Sat as per taste
Red Chilli powder as per taste
Oil as required
Coriander leaves to garnish

For Seasoning/Tempering
Cumin seeds - 1 tsp
Mustard seeds - 1 tsp
Red chilli - 3 to 4
Curry leaves - 2 strings


Method
1. Take a pressure pan. Add some oil, when it hot add cumin seeds, mustard seeds, red chillies. Once they are turning golden brown, add ginger-garlic paste and fry for 2 minutes on medium flame.
2. Now add Onions and fry for 2 minutes. Now add the chopped vegetables.Cook the vegetable with the closed lid for 4 to 5 minutes. In between try to mix them so they wont stick to the pan or dont get burn.
3. Add the coriander powder, cumin powder and mix them well. Add curry leaves and cook for a minute.
4. Meanwhile extract the pulp from tamarind. Dilute it. and add the mixture to the cooked dal and mix well.
5. Add the above made dal and tamarind solution to the pan in which the vegetables are cooking. Close the lid and pressure cook for 3 to 4 whistles. Turn off the heat and cool.
6. If you find the vegetables are nicely cooked, add salt and red chilli powder according to one's taste. If you like you can add jaggery.
7. Boil it for a minute and garnish with coriander leaves. Serve it with rice and curry of your choice.

Note:-
I have mentioned to add dal and tamarind mixture separately in the vessel. This is to check the tangyness of tamarind and see whether the dal and tamarind solutions are mixed in right proportions. Some people like tangyness some doesnt. It is upto them to decide before the sambhar is done.
Every one have their own versions of making sambhar. It is one of my version to prepare sambhar.

Pachi Pulusu

Whenever a negative thought concerning your personal power comes to mind, deliberately voice a positive thought to cancel it out. - Norman Vincent Peale

Todays recipe is Pachi pulusu which we make very often at home. It is consider to be good for digestion and is prepared in very less time. I have read various versions of this pachipulusu but i dont want to change the below type of version which i have learned from my mom. Any dal curry with pachi pulusu and rice is considered to be awesome combination. This one is considered to be alternative for rasam or sambar. Try this you will definately find different from the versions of rasam or sambar. I think you will definately enjoy this.

Ingredients
Tamarind - size of lemon
Garlic cloves - 3 to 4
Onions - 1
Green chilies - 5
Salt as per taste
Coriander leaves to garnish
Cumin seeds - 1 tsp

 For Tadka/Seasoning
Oil
Cumin seeds
Dry red chiilies
Hing or Asafaetodia

Method
Soak the tamarind in water and microwave for 1:30-1 minute and 30 sec. ( Depends on individuals microwave).
Squeeze the juice out of tamarind and to it add 2 cups water. Check the consistency. You should not feel its too tangy or too liquid like water. You should taste little bit of tangyness. To this add salt and mix well.
Now grind the green chillies, garlic and a tbsp of cumin seeds until they become paste. Don't add water.
Mix this paste in small proportions to the above made tamarind solution. Mix until you find the spice and the salt levels in the solution are in right proportions according to one's taste.
Now heat the oil add the ingredients mentioned in the tadka. Add this seasoning to the above solution.
Garnish with onions and coriander leaves.

Note:- I have mentioned the tangyness of tamarind. Sometimes it depends upon the tamarind and also ones own choice. Some people like the tangy taste some may not.