ORANGE RASAM

Ingredients:

1/4 cup boiled & mashed toor dhal

 1 tomato chopped

2 green chillies slit

8-10 curry leaves

1/2 tsp Rasam/Sambhar powder

Orange juice from one orange

Lime juice from one small lime

1 tsp orange zest

Coriander leaves chopped

1 tbsp ghee

Salt as required

For tempering:

1/2 tsp mustard seeds

1/4 tsp cumin seeds

Hing

Crush:

1/4 tsp black pepper corns

1/4 tsp cumin seeds

3-4 curry leaves

2-3 cloves of garlic

Method:

1. Crush ingredients under 'crush'

2. In a pan add 1/2 tbsp ghee & fry the crushed ingredients.

3. Add 1 1/2 cup water, curry leaves, green chillies, Rasam/sambhar powder, 1/2 tsp orange zest & required salt.

4. Allow to boil till it reduces to 1/4th.

5. Add mashed toor dhal & allow to boil for another 2-3 minutes.

6. Again add 1 1/2 cup water & reduce flame.

7. Switch off when froth forms on the layer.

8. In another pan add 1/2 tbsp ghee & temper ingredients under 'for tempering' & add to the Rasam.

9. Finally add orange & lime juice & mix together.

10. Garnish with coriander-curry leaves & 1/2 tsp of orange zest. Serve with hot rice or can be taken as soup.

FRIED MOONG DHAL SALAD

Ingredients:

2 cups fried moong dhal( I used Haldirams)

1 small onion finely chopped

1/4 cup grated carrot

1/4 cup finely chopped cucumber

2 tbsp grated raw mango

2 green chillies finely chopped

1/2 tsp red chilli powder

1/2 tsp chaat masala

1 tsp lime juice

Coriander leaves finely chopped

Method:

1. Mix all above ingredients. Since fried moong dhal is already salted, taste & then adjust salt.

2. Garnish with coriander leaves & serve.

TAWA IDLI

Ingredients:

10-15 small idlis or 3 big idlis 2 1/2 tbsp idli chilli powder

1 onion finely chopped

1 tomato finely chopped

Finely chopped cilantro

1 1/2 - 2 tbsp butter

Method:

1. In a pan/tawa add butter

2. When butter melts add idli chilli powder & fry for about a minute

3. Add onions to this fry for 3-4 mins

4. Then add tomato & cilantro & fry till they are cooked completely

5. Finally add idlis & mix till they get coated on all sides.

6. Serve with coconut chutney or can be taken as it is.

SPICY VEG-MAYO PASTA

Ingredients:

1 cup any pasta of your choice

1 onion finely chopped

1 tomato finely chopped

1 cup mixed veggies( I used beans, carrot & potato)

2-3 green chillies slit

1/2 tsp finely chopped garlic

1/2 tsp chilli flakes

1/2 tsp black pepper powder

1 tbsp mayonnaise

1 tbsp chilli sauce

1 tbsp butter

Finely chopped cilantro

Chopped spring onion

Salt as required

Method:

1. Boil pasta with 1 cup water, required salt & 1 tsp oil for about 10 mins

2. Strain it & keep aside

3.In a pan add butter. When butter starts melting add green chillies, garlic & onion. Fry for about 3-4 mins.

4. Add tomatoes & fry. Then add the veggies, salt & fry for 2-3 mins.

5. Add 1/4 cup water and allow to boil.

6. When veggies are half cooked add chilli flakes, pepper powder, mayonnaise & chilli sauce. Cook till it becomes thick.

7. Now add the cooked pasta & mix well

8. Garnish with cilantro & spring onions. Serve Hot.

CORN FLAKES BREAD STICKS

Ingredients:

4-5 bread slices
3 eggs
1 1/2 cups corn flakes 
1/2 tsp chilli flakes 
1/2 tsp chilli powder
1/2 tsp pepper powder
1/2 tsp dried Italian herbs
Oil for deep fry
Salt as required 









Method:

1. Grind corn flakes coarsely in a blender.

 

2. Mix chilli flakes to this & keep aside
3. Mix all other ingredients with egg & beat together

4. Cut off the edges of the bread & further cut them into stripes.

5. Take each bread strip & coat in the egg mixture & then roll over corn flakes.

 




6. Heat oil & deep fry them.

7. Mix 2 tbsp mayonnaise, 1/2 tsp line juice & 1 tsp chilli sauce for dip

PAKODAS (Made with idli/dosa batter)

Ingredients:

1 bowl idli/ dosa batter

2 tbsp rice flour
2 medium size onions chopped
4-5 green chillies finely chopped
1 tbsp ginger finely chopped
1/4 cup mint leaves finely chopped
1/4 cup coriander leaves finely chopped
Oil for deep fry
Salt as required

Method:

1. In a pan add 1/2 tsp oil & fry onions along with required salt till they are cooked.
2. Add the onions to the batter. Also add all other ingredients & mix together.
3. Heat oil for deep fry. Add 1 tbsp of mixed batter & deep fry till they become golden.( you can also used paniyaram pan if you do not want to deep fry)
4. Serve hot with any sauce of your choice 😊😊

MOR (BUTTERMILK) RASAM

Ingredients:

1/2 cup curd
1 tbsp toor dhal 
1/2 tbsp black pepper corns 
1/2 tbsp cumin seeds
1/2 tsp turmeric powder
1 tbsp ghee
1/2 tsp mustard seeds 
2 dried red chillies 
5-6 curry leaves
Asafetida powder
Salt as required 



Method:

1. Dry roast toor dhal, black pepper & cumin seeds.










2. Grind this to a paste adding water in a blender 

 

3. In a bowl add curd & whisk. Add 1 cup of water to this & whisk again. 

 

4. To this add the paste, turmeric powder & required salt. Mix together.










5. Heat pan & add the buttermilk mixture to it & cook on low flame. 

6. Switch off stove when it starts to boil.

7. For tempering add ghee, mustard seeds, red chillies, curry leaves & asafetida.

8. Pour it over the rasam & serve with rice/ or serve as soup.😊😊