Mysore Rasam

Ingredients: 

• Toor dal(yellow pigeon peas) 2tsps
• Tomato 2 chopped 
• Red chilli 1
• Grated coconut 2tsp
• Oil
• Pepper corn 8-10
• Coriander seeds 2tsp
• Fenugreek seeds 1/4tsp
• Asafoetida
• Cumin seeds 3tsp
• Mustard seeds 1tsp
• Curry leaves
• Coriander leaves
• Turmeric powder
• Garlic cloves 2-3
• Lemon sized Tamarind
• Salt 
• Sugar as per taste

Preparation:

• Pressure cook toordal and tomato.
• Roast red chilli, coriander seeds, pepper corn, cumin seeds, fenugreek seeds, curry leaves, coconut and  garlic cloves.
• Grind roasted ingredients, cooked toordal and tomoto with tamarind.
• Temper this with mustard seeds,cumin seeds,curry leaves, coriander leaves, asafoetida and turmeric powder. Add water, salt and sugar. Boil it for 5-10mins.

 

Green peas chapatti

 Ingredients:

• Frozen/soaked Green peas
• Wheat flour 1bowl
• Oil
• Salt

Preparation:

• Grind the green peas.
• Take bowl add wheat flour, salt, oil, green peas paste and mix it well.
• Make smooth dough and knead it well. 
• Roll like chapatti then apply oil,then fold it like triangle shape then roll it again.
• Mean while heat the pan.
• Roast the chapatti on hot tava (both sides to be roasted).
• Apply oil (if required) while roasting.
• Serve this with any type of curry or raita.

Carrot payasa

Ingredients:

• Carrot 2
• Milk (optional) 1cup
• Grated coconut 1cup
• Cardamom  3
• Cloves 2
• Sugar 5-6tsps
• Cashew
• Raisin
• Pinch of salt
• Water 1bowl

Preparation:

• Slice the carrots and steam.
• Then take steamed carrots,coconut,cardamom,cloves and grind.
• Take a cooking vessel, add ground mixture,sugar and boil it for 10-15 minutes.
• Garnish this with roasted cashew and raisin.

Jackfruit crepes

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Ingredients:

• Jackfruit sheaths chopped  2cups
• Rice 1cup
• Salt
• Jaggery 1-2tsp 

 

Preparation:

• Soak rice in water for about 5-6 hours. Wash soaked rice.
• Grind the soaked rice with the jackfruit sheaths into smooth paste.
• Add sufficient amount of water while grinding.
• Add salt and jaggery. Mix it well.
• Heat the tava, apply oil.  Take a spoon full of batter and thinly spread.Cover it and cook it for a minute in  medium flame.
• Serve with honey and coconut chutney.

Plantain curry

 Ingredients:

• Plantain(Raw banana) 1
• Tomato 1 chopped
• Onion 1 chopped
• Green chillies 1 chopped
• Oil 2-3 tsp
• Mustard seeds ½ tsp
• Cumin seeds ½ tsp
• Asafoetida /hing
• Turmeric  pinch
• Curry leaves
• Curry powder 1tsp or Rasam powder 1tsp
• Salt 

Preparation:

• Take Plantain and peel off and chop it and keep aside.
• Heat  oil in a heavy bottomed pan, add mustard seeds, cumin seeds and asafoetida(wait for  half minute), then add green chilli,curry leaves and  onion. Keep frying for a  minute.
• Add tomato,curry powder and turmeric(wait for one more minute).
• Now add plantain, salt  and water.  
• Keep boiling it for another 10 to 15 minutes and the curry is done.
• This goes well with Chapatti.