Panzanella

Ingredients White bread cut into ½ inch pieces 6 to 7 Salt to taste Tomatoes deseeded and cut into ½ inch 5 nos Onion 1 Cucumber cut into ½ inch pieces 1 no Fresh basil leaves, chopped 1 bunch For the dressing Salad oil ¼ cup Vinegar 1 tbsp Salt to taste Black pepper powder ½ tsp Mixed dried herbs ½ tsp Mustard paste ½ tsp Method Add a pinch of salt to two cups of water, dip the bread pieces in this and remove. Press the bread to squeeze out the water. In a salad bowl, mix together the bread tomatoes onion cucumber and the fresh basil. Chill in the refrigerator for half an hour. To make the dressing mix together the salad oil vinegar salt pepper powder dried herbs and mustard paste. Just before serving remove the salad bowl from the refrigerator add the dressing to the salad and mix thoroughly. Served Chilled.

Power Punch

ingredients Carrots 1 kg Beetroot 500 gm Oranges 4 Ice cubes 10 Black salt to taste 1 piece orange rind, cut into thin strips Method Put the carrots, beetroot and oranges through a juicer and collect the juice. Put the juices in a blender with the ice cubes and black salt. Blend for a minute and pour into glasses. Decorate with strips of orange rind

Chilli Mushrrom Fried Rice

Ingredients Vegetable Oil 3 tbsp Ginger piece finely chopped 1 inch Garlic flakes finely chopped 8 Green chillies finely chopped 4 Spring onions finely chopped 6 Fresh button mushrooms sliced 1 1/2 cups Ajinomoto a pinch White pepper powder ½ tsp Salt to taste Cooked rice 1 1/2 cup Soya sauce 1 tbsp Spring onion greens finely chopped 3or 4 Method Heat the oil in a wok. Add the ginger, garlic and green chillies and stir fry for two minutes. Add spring onions, mushrooms, ajinomoto white pepper powder and salt and stir fry on high heat for two minutes Add cooked rice soya sauce and spring onion greens. Stir fry over high heat for three minutes. Serve hot.

Nimona Ingredients

Ingredients Green peas: 250gm Potatoes: 100gm Moong dhal vadi: 50gm a dash of hing (asafetida) Cumin seeds: 5gm Bay leaf: 2 Big Cardamom: 10 gm Turmeric powder: 5gm Ginger, chooped: 10 gm Red chilli, chopped:3 gm Water: 1 ltr Salt to taste Desi ghee: 25 gm Method Heat ghee in a pan add jeera, cardamom, bay leaves, ginger, chillies, hing and water. Add turmeric and fresh peas. Then add water and cook for 15 minutes. Mash the peas, add potato cubes and cook for a few minutes. Add the fried monng vadi and more water, let it cook till the potatoes are well done and start breaking up. Adjust the seasoning and serve hot with poories. Poories Ingredients Maida: 500gm Milk: 300 to 350ml Salt as per taste Oil for frying: 1ltr Method Make a tight dough of all the three ingredients. Divide it into small 20 gm portions. Roll each ball out with a rolling pin. Deep-fry each till it turns golden brown. The hindu metro plus august 26 2008

Curried Zucchini Soup

Ingredients Onion 1 medium sized chopped Garlic 1 small clove minced Carrot A small one shredded Butter 1 tbsp Zucchini: 2 medium sized ones sliced or chopped Apples: 2 peeled and diced Chicken/vegetable stock: 4 cups Curry powder: two and a half tsp Salt to taste Method In a large saucepan, melt the butter over low heat sauté that onion, garlic and carrot slowly till the onion starts turning yellow. Add the zucchini, diced apples, chicken/vegetables stock and curry powder. Boil for two minutes. Reduce heat to low cover and simmer for 20 minutes. Puree the hot soup in a blender. Add salt and pepper to taste. Serve the soup garnished with cilantro. The hindu Metro plus wellness November 13 2008

Chilli Cauliflower

Cauliflower – 400 gm Cooking oil 2 tbsp Onion 1 finely sliced Ginger (shredded) 4cm piece Garlic (finely chopped) 2 large cloves Mustard seeds half tsp Celery leaves – 2-3 springs For Paste Chilli powder – 1tbsp Corriander powder-1tbsp Cumin powder- half tsp Turmeric powder – 1 heaped tsp Water – 4 tbsp For Sauce Vinegar – 3tbsp Sugar – 4tbsp Salt to taste Water – half cup Chillies (red and green) 3 each Preparation Cut cauliflower into small pieces and season it with salt. Heat oil in a pan and fry onion, ginger and garlic for a couple of minutes. Put in mustard seeds and celery leaves and continue frying until onions gets light brown. Add cauliflower into it and toss well. To this add sauce ingredients stir for 15 minutes. Pour half a cup of water into it, and stir continuously over low flame. When the cauliflower becomes almost soft add chillies, stir well until the sauce becomes thick. Remove from fire and serve hot The hindu metro plus November 25 2008

Cauliflower Tika

Cauliflower 250gms (clean and cut into one and a half inch pieces) Capsicum- 1 medium cut into fine rings Tomato- 2 medium cut into strips Onion- 2 medium cut into fine rings Curd(thick) 1 tbsp Ginger one and a half inch piece Garlic 3-4 flakes Red chilli(dry) 3 Salt to taste Garam masala-half tsp Jeera powder one fourth tsp Oil – 4 tbsp Lemon juice one and a half tbsp Preparation Grind ginger, garlic and chillies to fine paste. Mix it with curd jeera powder salt, lemon juice, gram masala and 2 tbsp oil. Apply half of the paste to cauliflower pieces and marinate for 2 hours. Grill cauliflower in a greased oven proof dish in a hot oven till the cauliflower gets light brown from the sides. Heat 2 tbsp oil in a pan, add capsicum and onion. Stir well, till onion gets light brown. Add the remaining paste into it and mix well. Add tomato strips and stir lightly. Remove from fire. Add cauliflower pieces to it and stir lightly. Serve hot with rice or chappathi The hindu Metro plus November 25 2008

Broccoli Corn Cutlets

Ingredients Finely chopped broccoli: 1 cup Boiled American corn: 1 cup Grated boiled potatoes: 11/2cup Finely chopped onion: 1 Butter: 2 tbsp Thick white sauce: 1/2cup Grated cheese: 1 cup Salt and pepper to taste For the batter Plain flour mixed with water: 1 cup Bread crumbs Oil for frying Method Heat the butter. Stir fry the onion for 2-3 minutes. Add the chopped broccoli, boiled corn and grated potatoes. Then add the grated cheese, salt and pepper. Mix well. Allow the mixture to cool and keep it aside for at least 2 hours. Make desired shapes of cutlets of the above mixture. Mix the plain flour with water. Dip the cutlets in the batter and deep fry. The Hindu Metro plus December 2 2008.

Continental Classics

Add the right flavour to your winter brunch with these recipes Grilled Mushroom Toast Ingredients Bread: 10 slices Mushroom: 200gm Onion: 1 Capsicum: 1 White sauce: 1 cup Butter: 2tbsp Grated cheese: 4-5 tbsp Salt and pepper to taste Method Cut the bread into desired shape. Apply butter on one side. Parboil the mushrooms. Remove their skin and slice the mushrooms finely. Slice the onion and capsicum equally fine. Heat the remaining butter in a pan. Add the onion and capsicum and stir fry for a few minutes. Then add the sliced mushrooms and stir fry again. Add the white sauce, salt and pepper. Mix well.On each slice of bread spread the above mixture. Sprinkle grated cheese over it and bake in a hot oven until crisp.Serve hot with tomato ketchup.

Caribbean Guava Mousse

Ingredients Guavas, peeled and chopped: 10 nos Sifted, powdered sugar: 4 tbsp Heavy cream: half a cup Egg whites: 4 nos Method Place the guavas and sugar in the jar of a food processor and puree until smooth. Force the puree through a food mill and refrigerate it for at least 1 hour. The hindu Wellness November 6 2008

Pineapple salsa with grilled or broiled fish, chicken or pork

Ingredients Fresh pineapple finely chopped : 1 cup Purple onion, finely chopped: 2 tbsp Green onion, finely chopped: 2tbsp Red bell pepper, finely chopped: 1 tbsp (optional) Fresh cilantro, finely chopped: 1 tbsp Honey: 1 tbsp A dash of ground red pepper, cayenne or chipotle Jalapeno pepper, finely minced: 2 tbsp (optional) Juice of 1 fresh lime: about one and a half to 2 tblsp Black pepper: quarter tsp Method Combine all the ingredients cover the mixture and refrigerate it for an hour or more to blend the flavours. Serve with grilled or broiled fish, chicken, or pork. Makes about one and one third cups. Supplementary: wellness The Hindu September 25 2008

Goat Cheese Tatin

Ingredients Goat cheese sliced:80 gm Onion sliced:150gm Green pepper corns:10gm Short crust tart:1 Balsamic vinegar:100ml Iceberg lettuce: 75gm Basil oil Method Arrange salad leaves in the centre of the plate. Drizzle balsamic vinegar over it after reducing it. Grind onion and peppercorn to make chutney. Fill tart with chutney, place cheese slice on top and gratin ate. Drizzle balsamic vinegar and basil oil around the tart randomly. Garnish with tempura fried herbs.

Eggs Tomato Gravy

Ingredients Eggs:4 Oil: 3 tbsp Finely chopped onion: 1 Curry leaves: 5 sprigs Ginger paste: ½ tsp Garlic paste: 1 tsp Tomato puree: 1 1 ½ cups Cumin powder: 1/2tsp Garlic paste: one tsp Tomato puree: 1 1/2 cups Cumin powder:1/2tsp Salt: to taste Chilli powder: ½ tsp Coriander powder:1/2tsp Finely chopped green chillies:2 Corinader leaves (for garnishing): 1 tbsp Method Heat oil in a saucepan. Add onion and fry until golden brown. Add curry leaves and fry for a minute. Mix in ginger and garlic pastes and fry for two to three minutes. Add cumin powder, chilli powder, coriander powder, green chillies and salt along with tomato puree. Cook over medium heat until the oil separates. Transfer gravy to a baking dish. Break one egg into a cup and slide it on to the gravy. Similarly, slide remaining eggs on top of the gravy. But served hot with rice or parathas. Supplementary: Metro plus The Hindu March 11 2008

Palak and Egg Curry

Ingredients Eggs:4 Palak (spinach) leaves:1 large bunch Garlic paste:1 tsp Onion(ground into paste):1 Oil: 3 tbsp Tomato puree:1 tbsp Curd(Whisked): 2tbsp Dry ginger powder:1/4tsp Salt: to taste Method Cut the stems of the palak, wash and drain. Prepare two omelettes and keep aside. Heat oil in pan, and onion paste and fry till golden brown. Add garlic paste and for another two minutes. Add palak, curd, tomato, puree, dry ginger powder, chilli powder, a pinch of fennel seed powder and salt. Cover the pan and allow the mixture to simmer for about 15 minutes, stirring occasionally. Cut, the omelette into large strips and add to the palak mixture. Bring to boil. Remove form heat. Best served hot with steamed rice. Supplementary: Metro Plus The hindu dated March 11 2008

Stuffed Mushrooms Italin Style

Ingredients Large, fresh mushrooms 12 Salad or olive oil: 6 tbsp Salt to taste Soft breadcrumbs: 1 cup Grated Parmesan Cheese; one third cup Chopped onion: half tsp Basil leaves, crumbled: quarter tsp 1 Egg slightly beaten:1 Method Preheat the oven to 350 degree. Rinse the mushrooms and pat them dry. Remove the stems and reserve them for later use. Brush the outsides of the caps with 4tbsp of oil; sprinkle lightly with salt. Place the mushrooms, cavity side up in a shallow baking pan. Chop the stems finely (makes about 1 cup). Mix them with breadcrumbs, cheese and half a tsp of salt. Saute chopped onion and basil together. Stir in the egg. Spoon the mixture into the mushroom caps. Dribble with the remaining 2 tbsp of oil. Bake the mushrooms for 30 minutes. Serve hot.

Spaghetti Carbonara

Ingredients Spaghetti: 80 gm Eggs:2 Parmesan:25gm Pancetta: 50gm Salt: to taste Pepper:to taste Extra Virgin oil: 10ml Method Blanch the spaghetti. Pan sear the pancetta slice until crisp. Add a little chopped pancetta and sauté in a pan. In a bowl break the eggs and blend with parmesan until smooth and foamy on a double boiler. Toss the pasta with the chopped pancetta, and season accordingly. Now place the crispy pancetta slice on a pasta plate and roll the spaghetti on top of it with the help of a fork. Pour parmesan and egg mixture on top of it, grind some pepper on to it with a pepper mill and garnish with a fresh basil sprig. The Hindu dated Saturday June 28 2008

Stuffed Katori Chaat

Ingredients For the Katori Maida : 1 cup Suji(semolina) : ½ cup Refined oil: 2 tsp A little Salt Oil for frying For the Filling Potatoes(boiled and chopped):1/2kg Sprouts(red gram and moong-parboiled):1 cup Thick curd: 2 cups Sweet and sour chutney Green chutney Gujrati sev Salt Char masala Pepper Roasted jeera Red Chilli powder: to taste Coriander leaves: finely chopped Method Mix the two flours. Add salt and oil. Add sufficient water and make a stiff dough. Roll out small puris and stick at the back of small greased katoris or tart moulds. Deep fry on a medium flame. The katoris will come out in hot oil. Mix the sprouts and potatoes with salt, chat masala, roasted jeera and red chilli powder. Mix well. Fill the katoris with this filling. Spread the curd over it. Then spread sweet and sour chutney and green chutney over the curds. Sprinkle Gujrati sev and top it with coriander leaves. THE HINDU METRO PLUS DATED SEPTEMBER 2 2008.

Egg Based curries can be made in a Jiffy

Egg is used in a number of dishes such as salads, soups, cakes and pies. Here are some egg-based gravy dishes that will go well with hot parathas or rice. Egg and Green Peas Curry Ingredients Hard boiled eggs: 4 Shelled peas:1/2 cup Onion(ground to paste) : 1 Ginger garlic paste: ½ tsp Tomato puree: 3tbsp Finely chopped chillies: 2 Cumin powder:1/2tsp Coriander powder:1/2tsp Chilli powder"1/2tsp Turmeric powder"1/4tsp Salt: to taste Oil : to fry Coriander leaves: for garnishing Method Heat oil in pan and fry the eggs until golden brown. Keep aside. Reheat two tbsp of the same oil in another pan. Add onion and fry till golden brown. Stir in ginger –garlic paste, tomato, puree, green chillies, turmeric powder, chilli powder, coriander powder, cumin powder and salt. Stir for five minutes. Add peas with one cup of hot water. Cover and cook over medium heat till peas become tender. Add fired eggs and bring to boil. Cook over high heat for five minutes and switch off the stove. Garnish with coriander leaves. Serve hot with parathas Suppelementary: Metro Plus The hindu March 11 2008

Essan Roasted Lamb Chops with Basil Potato Mash

Ingredients For lamb chops Lamb chops – 12 Chopped lemongrass – 15gm Chopped garlic – 10gm Rice powder – 10gm Dry red chili flakes – 5gm Oyster sauce – 30ml Fish sauce-10ml Sugar – 15gm Crushed black peppercorns – 5gm For the basil mash Mashed potatoes – 100gm Chopped garlic – 5gm Chopped fresh red chilies – 5gm Basil (tulsi) – 5gm Butter – 10gm Whipped double cream – 15ml Salt – 5gm For the black bean sauce Chopped ginger – 5gm Chopped garlic – 5gm Black bean paste-10gm Sesameoil-2ml Oyster sauce – 5ml Fish sauce – 5ml Dark soya sauce – 5ml Sugar – 10gm Crushed black peppercorns-5gm Chicken stock/water – 15ml Corn flour – 2gm Method 1. Marinate the lamb chops with fish sauce, oyster sauce, and crushed black peppercorns. Refrigerate for two hours in the chiller. Mix the chopped garlic, lemon grass and rice powder. Bread the lamb chops. 2. Preheat the oven for about 10 min at 200 degrees Celsius. Meanwhile, heat oil on a tawa and sear the lamb chops on both sides. Arrange the lamb chops on a greased baking tray and set to roast in the oven for 25 minutes. Set aside. 3. Prepare the basil mash. Heat butter in a sauce pan and sauté garlic, onion and red chilies until the onion turns golden brown. Reduce the heat and allow to simmer. Add the basil and the mashed potatoes, stirring continuously. Remove from heat and add whipped double cream and mix well until the potato becomes fluffy. Season with salt. 4. Prepare the black bean sauce. Saute ginger and garlic. Add stock and the black bean paste, oyster sauce and season with fish sauce, dark soya and sugar. Sprinkle with crushed black peppercorns and sesame oil. Thicken with corn flour mixed in water. Strain if required. 5. On the serving platter, put the basil mash in the centre and arrange the lamb chops on it. Dribble the sauce around it. Serve with sautéed asparagus in garlic. Supplement: the Food file (MetroPlus) The Hindu dated july 12 2008.

Summer Soups

Ultra – fast avocado soup Time: 10 minutes, plus chilling Serves: 4 Ingredients About 2 cups chopped ripe avocado flesh Three cups milk, preferably whole . Salt and cayenne pepper to taste. Two table spoons freshly squeezed lime juice, or to taste. A handful or mre of small cooked shrimp. Chopped fresh cilantro or parsley leaves. Method 1. Put chopped avocado in a blender. Add half the milk, a large pinch of salt and a small pinch of cayenne; process to a puree. Add remaining milk and puree. Chill for up to six hours if you have time (press a piece of plastic wrap to surface of soup so it does not discolor) 2. Add lime juice and taste. Adjust seasoning, if necessary. Garnish with shrimp and parsley or cilantro, and serve. Supplementary: the Food file The Hindu July 12 2008

Carrot Raisin Salad

Ingredients Carrots, shredded: 3 large nos Raisins: 1 cup Walnuts; 1 cup Finely chopped celery: quarter cup Shredded coconut: 2 tbsp Mayonnaise: half cup Sour cream: 2 tbsp Cider vinegar: 1 tbsp White sugar: half tsp Salt; quarter tsp Method: In a medium bowl, combine shredded carrots, raisins, walnuts, celery and coconut. Whisk together mayonnaise, sour cream, vinegar, sugar, and salt. Stir dressing into carrot mixture. Chill a few hours before serving.

Karuveppillai Yera Varuval

Ingredients Prawns (about 45) : 1 kg Dry red chilli whole: 50 gm Coriander: 30gm Saunf: 20 Urad dal: 50 gm Jeera: 30 gm Coconut grated: 1 Lemon: 3 Rice flour: 40 gm Refined oil: 250 ml Salt: 20 gm Ginger garlic paste: 75 gm Onion: 100gm Ginger 25gm Garlic 25gm Coriander leaves: 50 gm Curry leaves: 25 gm Method Marinate the peeled prawns with ginger garlic paste, lemon juice, chilli powder, rice flour and salt. Keep aside for 30 minutes. Pan fry the coriander seeds, urad dal, chilli curry leaves and grated coconut in 50 ml oil. Powder in a mixie. Add to the prawns. Deep fry till crisp and done. In pan heat oil, crackle saunf, sauté ginger,garlic and onions along with red chillies. Add the fried prawns, curry leaves and stir-fry. Serve garnished with chopped coriander leaves and curry leaves.

Potato Salad

Ingredients Small unpeeled red potatoes, cubed: 3 pounds Salt "1/2 tsp Pepper:1/4tsp Sour cream: 6 ounces Mayonnaise:1/2 cups Mustard: 11/2 tsp Hard-cooked eggs, chopped: 4 Sliced bacon, cooked and crumbled:1/2 pound Shredded cheddar cheese:1/2 cup Sweet onion: Chopped : 3 Large dill pickle, chopped : 1 Method Preheat the oven to 425 degrees. Place potatoes on a greased 15 by 10 inch rimmed baking sheet and sprinkle with salt and pepper. Bake for 40 to 45 minutes or until tender, tossing potatoes every 15 minutes. Set aside to cool in pan. In large bowl, combine the sour cream, mayonnaise and mustard. Add the potatoes, eggs, bacon, cheese, onion and pickles and toss to coat. Serve immediately.

Spinach Semolina Cake

Ingredients Semolina (rava) 250 gm Spinach, blanched, chopped : 100 gm Processed cheese, grated: 30gm Water Salt: to taste Red pepper chunk:1 Yellow pepper chunk:1 Black pepper crushed: 3 Double cream:200ml Parmesan, grated:30gm Butter:10gm Vegetable oil:20ml Method To make the semolina cake, bring the salted water to a boil, slowly whisk in the rava, so as not to form lumps, cook for 5 minutes till it leaves the side of the pan. Add the blanched spinach and processed cheese to the mix. Pour into a greased tray and allow to set. Blach the asparagus tips. Saute the red and yellow peppers in the oil-butter mix till soft. Add in the asparagusfinally and season with salt and black pepper. Cut the semolina into squares, brown lightly in a pan with butter and oil, till heated through. Toast the walnuts. Warm the cream, finish with the parmesan cheese. Set two slices of semolina with sweet peppers in between. Pour the sauce around and garnish with walnut halves and asparagus spears.

Mint Lime - Refresher

Lemon Juice - 4 table spoons
Mint leaves - 1 handful
Salt - one pinch
Sugar - 2 table spoons
Cold Water - 1 glass

Blend glass of water, lemon juice and mint leaves in a juicer on high for two minutes. Add salt and sugar and blend for one more minute. Pour into a juice glass. Granish with fresh mint and serve.

Mint is a breath freshner and is also good for health while lemon is rich in vitamin c.

Strawberry Banana Smoothie

Strawberry - 6-7 medium sized
Hill Banana - 2
Sugar to Taste
Milk - 1 cup
Ice cubes
Chopped strawberry and banana 2 table spoons for garnish

Method

Blend strawberry with sugar in juicer until it makes a smooth paste. Cut the banana into chunks and add it with the strawberry and blend until it is completely mashed. Add milk little by little and blend. Add ice cubes and run the juicer on high for 1 minute. Serve in glasses and garnish with Chopped strawberry and banana.

Peppy Cauliflower

Cauliflower - 1 medium size
Onion - 2 medium size, finely chopped
Cumin seeds - 1 teaspoon
Ginger/Garlic paste - 1/2 tea spoon
Spring onion -2 table spoons finely chopped
Corriander - Finely chopped
Turmeric Powder 1 pinch
Salt to taste
Oil - 2 Table spoons
Pepper powder - 2 tea spoons (coarsely ground)
Water - 1/2 cup

Cut the cauliflower into medium size flowrets and clean them. Heat the frying pan and add two tablespoons of oil add cumin seeds, onions and saute till golden brown. Add ginger garlic paste and turmeric power and saute. Add the cauliflower, salt and water. Cover the pan and simmer for 10 minutes. Once the cauliflower is cooked add sprinkle the freshly ground pepper powder and saute for two mins. Transfer to a serving dish and garnish with spring onions and corriander. Serve when hot.

Peppy cauliflower can be had as a side dish for roti's. It serves as a good snack item also. As this dish does not contain much of oil weight watchers can have generous portions.

Green Gram Dhal

Ingredients
Green Gram - 100 gms
Oinion Finely chopped - 1
Tomato Finely chopped -2 nos
Cumin seeds - 1 teaspoon
Green chilli -2 nos
Ginger garlic paste - 1 teaspoon
Dry Mango powder - 1 teaspoon (optional)
salt as per taste
Oil- 3 tablespoons
Corriander - finely chopped.
water - 200 ml
Soak the green gram for about 6 hours in water. Drain water and allow to sprout over night. Take a thick bottomed pan add oil and heat it. Once the oil is hot add the cumin seeds and allow to splitter now add the onion and green chilli and saute until done. Add the ginger garlic paste and tomatoes and add salt and saute until the tomatoes soften. Now add dry mango powder and the sprouted green gram and water and cover with a lid. Cook until the green gram gets cooked.
Once the green gram is cooked put off the stove and garnish with corriander leaves.

This dish is high in protein content and serves right for roti.

Buthi Vankai Koora- Brinjal delicacy

Buthi Vankai Koora, is a Andhra speciality. This is a tasty spicy curry made out of brinjal.
Ingredients required:
Brinjal - 250 gms
oil - 100ml
Ground nuts - 50 gms
Ginger - 1 inch piece
Garlic - 6 pods
1/2 Desicated Coconut
Jaggery - 25 gms
Onion - 2 nos finely chopped
Tomato - 3 Nos

Garlic Rasam

Garlic Rasam is good for commom cold and relieves gastritis.
Ingredients Required:
Garlic - unpeeled 5 pods
Curry leaves
Pepper Corns - 3 table spoons
Cumin seeds - 1 Table spoon
Garlic peeled - 10-15 pods
Red chilli - 4 nos
Tamarind paste 6 table spoons
Tomatoes - 2 finely chopped
Mustard seeds - 1 table spoon
Asfotedia - For seasoning
Corriander for garnishing
Oil - 3 tables spoons
salt to taste
Turmeric - one pinch
Water -400 ml
Method
Dry Grind the curry leaves,red chillies, unpeeled garlic pods, pepper corns, cumin seeds into a coarse powder. The rasam should be made preferably in a copper bottom vessel. Heat oil in the vessel and add mustard seeds and asfotedia. Once the mustard seeds crackle add the coarse masala powder and stir for few minutes. Add a pinch of turmeric, tomatoes and salt and cook till the tomatoes are done. Now add the tamarind paste, water stri for a while and add corriander leaves and simmer for until it starts to froth. Do not allow the rasam to boil. Once the rasam starts frothing put off the stove and cover with a lid. Serve hot with rice.

Green Peas Masala

Ingredients Required:( Serves 4)
Fresh Green Peas : 250 gms
Onion :2 nos finely chopped
Tomato : 5 nos
Oil : To saute
Salt To taste.
Red Chilli Powder : 2 Table Spoon
Corriander : Finely Chopped.
Turmeric : one pinch
For Masala
Desicated Coconut : 100 gms
Cloves : 4 nos
cinamon : 4 small sticks
Ginger : 1 inch piece
Garlic : 4 pods
Method
Heat oil in a pan and add the onions. Saute onions till golden brown. Grind the masala ingredients in a mixer into a fine paste. Add the ground masala and turmeric to the onions and stir fry till the raw smell goes. Now add the tomatoes and salt and cook till the tomatoes are done. Add chilli powder to the mixture and stir for a few minutes. Finally add the green peas with about 100 ml of water and cook on low flame for about ten minutes until the peas is done.
Put off the stove and garnish with corriander. This side dish goes well with parathas and roti's.