Rasam Powder

Ingredients:

Coriander seeds - 6 cup

Jeera - 1/2 cup

Methi - 1/2 cup

Black pepper - 1/2 cup

Hing - 1/4 tbsp

Red Chillies [ dried]- 40-50

Roast all in a low flame ,when the corriander seeds turns slight brown stop it.

Make a smooth powder using mixer.

Daal Rasam

Toor dal rasam is a common recipe in Brahmin's House.Everyday its a must.

Ingredients :

Toor Dal - 1 cup

Tomatoes - 2

Rasam powder - 4 tbsp

Tamarind paste - 2 tbsp

Curry leaves - 10

Mustard

Salt

Boil Toor dal and tomatoes together in cooker for 3-4 whistles.

While boiling dal you should add little turmeric and oil so that dal would be cooked well.Boil dal,tomatoes with tamarind paste,rasam powder and salt.Add chopped corriander.

Finally saute it with oil, mustard and curry leaves.

Dal Makhani

Dal Makhani is easy to make and it goes good with rotis as well as rice.Usually in restaurants they add cream to it.I avoid the cream as it would make the dish heavy.Rajma is good for health
so I usually make it once in a week.

Ingredients:

Urad dal - 1 cup
Rajma - 1/4 cup

Oil
Hing - a pinch
Jeera - 2 spoons
Onions - finely chopped ( 2)
Tomatoes - chopped (2)
Cumin powder - 2 tbsp
Garam masala powder -2 tbsp
Salt
Butter/Cream - 1 tbsp for taste



How to make?
Soak urad and rajma overnight and cook it in pressure cooker for 10 whistles.
I mash this mixture slightly with a blender.

Now take oil in a separate kadai.
Add geera,hing ,onions and tomatoes and fry all.
Add boiled dal to this.Add garam masala powder,cumin powder to this mixture and boil.
Add butter at the end for taste.

Kerala Parota/Parata

Whenever we travel from Bangalore to Coimbatore , after salem usually we find small shops on road side with green tube lights (!!!). These green lights indicate that they are selling food there.They will do idly,dosa but usually everybody would like to have parathas here which are very famous. I always ate North indian style parota like aloo parota,gobi parota..but these parathas are very different from that.Kerala paratas are very crispy and thin and they prepare it in a different way.

My hubby likes it so much so one day I tried it at home.It takes time but once in a while you can do something which is different and delicious :)

Ingredients:

Maida - 1 cup

Oil- 8-9 spoons

salt

Add water and make a dough.Add little oil while making dough so that dough is not sticky.Cover the dough with wet cloth [so that it should not get dry] and keep it aside for 1 hour.

First make small balls of the dough.Then spread it on the roti/chapati stone and make a very thin layer.You should use your hands.[Sprinkling little oil makes the job easy].Then fold it like sari pallus Fold and make a ball out of it as shown in the picture and again flatten it on the roti/chapati stone.

Now you get a layered paratha..just bake it like chapati.

Akki Rotti

Akki roti is basically a north karnatka dish.Easy to prepare and good for health also.
Ingredients :
Rice flour - 4 cups
Maida flour - 4 tbsp
Onions [chopped ] - 2
Green chillies- 3-4
Grated coconut - 2 cup
Jeera - 1 tbsp
Corriander [finely chopped] - 1 cup
Salt
Mix all the above ingredients with water and make a fine dough.Then make small balls of it and roll it on tawa using fingers.Bake it like chapatis by adding little oil.Always we should make rotis using hand then only it tastes real good.

Avalakki Oggarane

Oggarane avalakki is one of the breakfasts I make regularly at home.For this I buy the dappa avalakki/poha.Before buying make sure that avalakki is not broken too much.When i was in delhi I bought Super Brand Poha which was good compared to what we get here in Bangalore.

Ingredients

Avalakki/Poha - 1 cup.

Oil - 5-6 tbsp

Haldi – 1 tbsp

Mustard – 1 spoon

Curry leaves – 8-10

Coriander leaves – ½ cup finely chopped

Tomato – 1

Onions -2

Aloo / Potato – 1 [optional]

Peanuts – 20 [optional]

First wash the avalakki/poha with water, drain the water and keep it aside for 30 min.

Chop the potatoes in to small pieces and boil for 5 min with a pinch of salt.

In a pan,heat oil add haldi,mustard,curry leaves.when the mustard starts to splutter add onions,tomatoes and semi boiled potatoes.Fry all till onions turns in to golden brown colour.

Now add the drained avalakki,salt and cook for 5 min.Since avalakki is very soft it will be cooked easily.Add the chopped coriander leaves and mix it.I also add 3-4 spoons of grated coconut for taste.

Chapati

Chapatis are good for health and if you are on diet docs surely advise you to have chapatis instead of rice.Making soft chapatis requires time as well as patience.Preparing a soft dough is important while making chapatis.




What you need is
Atta - 3-4 cups
Oil - 2 tbsp
Salt - 2tbsp
Sugar - 1/2 tbsp
warm Water - 3 cups
Mix the atta [ 2 cups] with 2 spoons of oil,salt and 1 spoon of sugar. Add sufficient amount of warm water.Knead it till it becomes soft and is not sticking to your fingers.Keep it aside for 1-2 hours.Make small round balls and roll it on the chapatti stone. Now add 1 spoon of oil on top of it and fold it in a triangle shape the way it has been shown in the pic.Again roll it and make a triangle chapatis. Bake it on a medium flame.