Ordinary Rasam

Ingredients:
1.1 lemon-sized ball of tamarind
2.3-4 cloves of garlic, peeled and slightly crushed
3.1 generous pinch  asafoetida
4.1/4 tsp of turmeric powder
5.1 tomato, chopped
6.Salt to taste
7.Pepper-1 and half tablespoon.
8.Cumin Seeds 1 and half table spoon.
9.Coriander leaves a few
10.Curry Leaves.
Both coriander and Curry Leaves adds more taste rasam.
Note:crush the pepper ,garlic and cumin seeds instead of grind in the mixie.so that the taste will increase.

Method Of  Preparing Rasam:

1.Soak tamarind and salt in water and squeeze out the juice completely by adding enough water.
2.crush  pepper, jeera, red chillies and coriander seeds coarsely.
3.Crush garlic pod.
4.In a seperate bowl put the tamarind water, crushed  pepper, jeera , garlic, turmeric powder.
5.Mix well and add water to make it thin. Chop the tomatos and add to it. Bring to boil.
6.When it starts boiling add the curry leaves and coriander leaves and remove from flame.
7.Add half cup cold  water so that it will not overcook.
8.At last keep a separate pan fry mustard seed asafoeatida.
9.Season it with mustard and asafoetida powder .
Note:We should not allow rasam to boil more than 4 minutes.

Senai/Yam Chops

Ingredients:

1.Senai / Yam - 1/2 kg
2.Chopped Onions - 1/2
3.Red Chilli Powder - 2 tsp
4.Garlic -2 to 3 cloves
5.Curry Leaves - 4 to 5 nos
6.Mustard Seeds - 1/4 tsp
7.Fennel Seeds - 2 pinch
8.Urad Dal - 1/4 tsp
9.Turmeric Powder - 1/4 tsp
10.Oil
11.Salt To Taste
12.coconut grated

Method Of Making senai chops:

1.Chop the hard skin of yam. Wash it without any mud and pat it dry with a cloth. Cut yam into cubes.
2.First peel the outer rough layer of the yam/senai and cut into small cubes and wash it thoroughly .
3.Now boil the yam /senai pieces in water for 10 to 15 mins until it is cooked and becomes soft & tender(do not over cook and spoil the shape of the pieces)
4.Then drain the water as soon as its cooked.To this add red chilli powder ,salt
5.Mix it well with hand ,so that the pieces are coated with chilli powder .
6.Heat oil in a frying pan ,add mustard seeds allow it to splutter,add the crushed garlic ,fennel seeds, urad dal ,fry for 3 sec until the dhal turns golden brown.
7.Then add the chopped onions ,curry leaves , saute for few seconds till the onions turn light brown .
8.Now add the cooked yam/senai pieces  mix all well together.Close the pan with a lid and cook.
9.In a medium flame till the raw smell of the chilli powder goes from it and it turns to golden brown color .
10.Then grind coconut with with few fennel seeds in the thick consistency pour it in the pan along with the senai.
11.In between add extra spoons of oil and give a stir ,so that, it won't get stick to the bottom.
12.Stir carefully ,do not spoil the shape of the cubes.
13.Fry until it turns golden brown .
14.Garnish it with curry leaves and serve it hot. 
15.A best combo with sambar rice , rasam sadham ,curd rice .
16.This is a best lunch box side dish also even it is kids favorite dish also.

Kathirikkaai Coconut Milk Gravy

Ingredients:

1.Brinjal - 10
2.Red Onion -1 (finely chopped)
3.Tomatoes - 2 (finely chopped)
4.Ginger-Garlic Paste - 1 tbsp
5.Green chilli - 1 (sliced)
6.Oil  -  2  tbsp
7.Mustard - 1 tsp
8.Sombu - 1 tsp
9.Cinnamon stick - 1/2 inch size
10.Curry Leaves - 1 sprig
11.Turmeric powder - a pinch
12.Red Chilly Powder - 2 tsp
13.Corriander / Dhaniya Powder - 3 tsp
14.Coconut Milk - 1 cup (150 ml) / coconut milk extracted from half of a coconut.
15.Corriander leaves - 1 tbsp (to garnish).

Method to Make kathirikaai coconut Milk Masala:

1.Wash kathirikai and cut them to fingure size pieces.
2.The inner portion of kathirikai tend to turn brown soon, to avoid that soak the pieces in water until we use them to cook.
3.Heat Oil in a Pan or Kadaai. add mustard, sombu and cinnamon, let the mustard splutter and add curry leaves.
4.Then add finely chopped onion's and saute it till it turns translucent.
5.Then add sliced green chilly and ginger garlic paste and saute along with onions.
6.Then add chopped tomatoes and mix well with the onions.
7.Add turmeric powder, salt to taste and red chilly powder and corriander powder and mix well with the onions and tomatoes.
8.Once the masala's are nicely mixed up with the onions, the add the brinjals. and mix well with masala's.
9.Add little water and coconut milk in slow flame.
10.Let the curry boil for few minutes.
11.After 4 or 5 minutes in slow flame.
12.Remove the curry to a serving dish and garnish with corriander leaves.

Cauli Flower Gravy

Ingredients

1.Cauliflower - 350 Gms
2.Salt- 1/4 tea spoon
3.Oil - 2 table spoon
4.Tomato - 250 Gms (3 to 4 medium size)
5.Green Chilly - 2
6.Ginger Garlic Paste - 1 tablespoon
7.Coriander Powder - 1/4 tea spoon
8.Turmeric Powder - 1/4 table spoon
9.Green coriander leaves -1 tea spoon
10.Red Chilli Powder - less than 1/4 tea spoon
11.Salt - (According to taste) or 3/4 tea spoon
12.Garam masala - 1/4 tea spoon
13.fennel seeds - 1/4 tea spoon
14.Oil - to fry cauliflower.
15.Asafoetida - 1 pinch.
16.Onion chopped-2


Method to make  Masala Cauliflower Curry

1.Cut cauliflower into big pieces and soak them in salt contained warm water for 5 minutes so it gets cleaned thoroughly. Now take it out of the salt water and wash the pieces of cauliflower again with fresh water.

2.Grind the tomato, green chilli and ginger,garlic in a grinder to make a fine paste.

3.In a separate pan, take 1 table spoon oil and put asafoetida and fennel seeds to it. Let them splutter. No add turmeric powder and coriander powder to it.Then fry the onion for fewminutes. Stir continuously and put tomato paste and ginger garlic paste into it. Fry the masala properly until the oil is not released from the masala and stats to float over the masala in the pan.

4.Now put the pieces  cauliflower, salt, red chilli powder and garam masala into it and stir the masala for 2 minutes.Until the raw smell of the masala goes.

5.Masala Cauliflower is ready now. Take it out  in a bowl and garnish with coriander leaves.

6.If you want to make curry, then add 1 cup water and salt into the masala cauliflower recipe and cook till the water starts boiling. Your Masala Cauliflower Curry is ready. Take it out in a bowl and garnish with coriander leaves.

7.This is nice combo with  rice, chappathi and paraatas.

Mor Kozhambu

1.Thuvar dhal - 1 tablespoon
2.Buttermilk - 1 cup
3.Raw basmathi rice-1tablespoon
4.coriander leaves-a few
5.Cummin Seed (Jeeragam) - 1 tsp
6.Coconut grated- 2 tablespoon
7.Ginger little
8.Green chillies - 2
9.Red chillies - 2
10.Mustard - 1/2 tsp
11.Urad dal - 1/4 tsp
12.Curry leaves - a few
13.Turmeric powder - a pinch
14.Ash gourd
15.Oil for cooking
16.Salt to taste


Method: How to Make Mor Kuzhambu

1. Soak thuvar  dal, cummin seed,raw basmathi rice and green chillies in water for few minutes.

2. When well soaked grind it in mixer grinder added with grated coconut and ginger to a fine paste.

3. Mix the grounded pasteand keep aside and add a pinch of turmeric powder.

4.Boil ash gourd in a pan. Keep it aside.

5. Heat oil in a fry pan season it with mustard, urad dal, red chillies, curry leaves and add the grounded paste and make it to a boil.

6. When boiled add boiled ashgourd to it and add salt to taste, mix well ,atlast pour the diluted buttermilk  to it immediately remove fromheat dont allow it to boil.

7. Garnish with coriander leaves. A very tasty mor kozhambu is ready in minutes.