LEMON RICE

Ingredients:

• 1 cup white rice

• water for boiling
• 1 tsp mustard seeds
• 1 tsp turmeric
• 1/2 tsp ginger
• 1/4 tsp cumin
• 1 tbsp olive oil
• 1/3 cup lemon juice
• 2 tbsp fresh cilantro

Preparation:

Cook rice in water until done, about 20 to 25 minutes.

In a separate skillet, fry the mustard seeds, turmeric, ginger and cumin in olive oil for just a minute or
two, then add to rice.

Add lemon juice and cilantro to rice and stir well to combine.

Paneer Butter Masala

Ingredients:
Paneer Cubes - Paladai katti - 1 packet (Readymade)
Butter - Vennai - 2 table spoons
Onion - Vengayam - 1 no. (Medium)
Tomato - Thakkali - 2 nos. (Small)
Cashew nuts - Munthiri paruppu - 1/2 cup
Ginger - Inji - small quantity
Garlic - Poondu - small quantity
Fresh cream - Pal edu - 1/2 cup
Red chilli powder - 1 table spoon
Coriander powder - Dhania thul - 2 table spoons
Garam masala powder - Garam masala thul - 1 tea spoon
Turmeric powder - Manjal podi - a pinch
Salt to taste
Oil for frying
Method:
 1. Fry paneer in oil or if it is already fried paneer keep it aside. Grind onion (Raw)
and keep it aside. Grind tomato and make puree. Soak cashew nuts for 1 hour and
grind to a smooth paste. Peel off the skin from ginger and garlic and grind to a
smooth paste. Keep other ingredients ready.
2. Heat butter in a pan/kadai, add ginger-garlic paste, onion paste, fry for some
time. Now add tomato paste and add little salt, turmeric powder, red chilly
powder, coriander powder, garam masala powder and mix well. Add fried paneer
to it. Now add fresh cream. Stirr well. Finally add cashew nut paste and mix well.

Paneer Butter masala is delicious and ready to be served. Yummy!!!!!!!!!!!!! It can be

served for 3 people. This requires 30 minutes to cook apart from soaking cashew nuts.
This can be served with chappathis puri or nan.
Note: Add only little garam masala as it will spoil the entire content if added more.
Optional: Milk can be added instead of fresh cream.

PAKODA CURRY
Ingredients:
Pakoda - 7 nos.
Onion - Vengayam - 1 no.
Tomatoes - Thakkali - 2 nos.
Ginger - Inji - small quantity
Garlic - Poondu - 3 flakes
Green chillies - Pachai milagai - 3 nos.
Grated/Shredded coconut - Thuriviya thengai - 1/2 cup
Garam masala powder - Masala thul - 1 tea spoon
Curry leaves - Karuvepilai - small quantity
Coriander leaves - Kothamali - small quantity
Cashew nuts - Munthiri paruppu - 2 nos.
Red chilly powder - Kaintha milagai thul - 1 tea spoon
Turmeric powder - Manjal podi - 1 tea spoon
Poppy seeds - Kasakasa - 2 table spoons
Cumin seeds - Jeeragam - 1 table spoon
Salt to taste
Oil for frying
Method:
 1. Make pakodas. I have mentioned how to make pakodas in snack items. Cut onions,
smash tomatoes in a mixie. Make ginger-garlic paste after peeling off the skin.
Grind grated coconut, poppy seeds, green chillies, cumin seeds, cashew nuts and
make them to a paste.
2. Heat oil in a pan/kadai, add cumin seeds, ginger-garlic paste, onions, fry them
well, now add tomatoes which are smashed, add red chilly powder, turmeric
powder, garam masala powder, little salt, curry leaves and boil them for some 3
minutes. Now add coconut paste. Finally add pakodas and garnish with coriander
leaves.

Pakoda kuruma is ready to be served. Yummy!!!! It can be served with white rice, idly,
dosa, chappathi, poori. It can be served for 2 people. It requires hardly 30 minutes to
cook.
Note: Add only little salt to kuruma and salt is already added to pakodas. Pakodas should
be soaked in the kuruma for atleast half-an-hour so that the taste will be really good.
Chana Masala

Gorbanzo beans - Konda kadalai/Mookadalai - 1 cup

Onions - Vengayam - 1 no. (Medium size)
Tomatoes - Thakkali - 2 nos.
Cumin seeds - Jeeragam - 1 tea spoon
Asafoetida - Perungayam - a pinch
Green chillies - Pachai milagai - 2 nos.
Ginger - Inji - small quantity
Garlic - Poondu - 3 flakes
Besan flour - Kadalai mavu - 1 table spoon
Red chilly powder - Kaintha milagai thul - 1 table spoon
Coriander powder - Dhania thul - 2 table spoons
Turmeric powder - Manjal podi - 1 tea spoon
Garam masala - Masala thul - 1/2 table spoon
Curry leaves - Karuvepilai - small quantity
Corinader leaves - Kothamali - small quantity
Lemon juice - Elumichai pazham saru - few drops
Salt to taste
Oil for frying
Method:

1. Wash and soak garbanzo beans in water for about 8 to 10 hours. Then keep it in
pressure cooker adding water and a pinch of salt. Keep it for 15 minutes in a
medium flame. Once it is cooked keep it aside.
2. Chopp onions, smash tomatoes in a blender, make ginger-garlic paste, grind green
chillies and little curry leaves.
3. Now heat oil in a pan/kadai, add asafoetida, cumin seeds, besan flour, add onions
fry them well, now add green chilly paste, ginger-garlic paste, little turmeric and
salt and finally smashed tomatoes and fry them for some 5 minutes.
4. Now add boiled garbanzo beans. Add red chilly powder, corinader powder, garam
masala powder and mix them well. Add little salt. Add curry leaves and garnish
with corinader leaves. Squeeze little lemon juice over it. You can even decorate it
with raw onions and tomatoes.

Tasty channa masala is ready to be served. It can be served with chappathis or pooris. It
can be served for 2 people. It requires hardly 20 minutes to cook.

Note: Garbanzo beans should not be boiled for too long time since it may get smashed.
Add only little salt and little garam masala as it may spoil the entire food if we add more.

Optional: Ingredients can be added/removed. Grated/Shredded coconut can be added if

desired.

Tomato rasam - Thakkali rasam

Ingredients:

Tomatoes - Thakkali - 2 nos.

Tamarind - Puli - lemon size
Garlic - Poondu - 1 no.
Mustard seeds - Kadugu - 1 tea spoon
Cumin seeds - Jeeragam - 1 tea spoon
Red chilly - Kaintha milagai - 2 nos.
Curry leaves - Karuvepilai - small quantity
Coriander leaves/Cilantro - Kothamali - small quantity
Hing/Asafoetida - Perungayam - a pinch
Turmeric powder - Manjal podi - 1 tea spoon
Rasam powder - Rasam podi - 1 table spoon
Salt - Uppu - for taste
Oil/Ghee - for tempering
Method:
Make tomato puree. Wash and put tomatoes in hot water and remove skin from it. Smash
it in mixer/blender and extract puree. Make tamarind paste and extract puree. Keep
other ingredients ready. Heat oil/ghee in a kadai/pan, splutter mustard seeds, cumin
seeds, red chilly, curry leaves, now add minced garlic, hing, tomato puree, tamarind
extract, salt and let it boil for some 5 minutes. Now add rasam powder, turmeric powder
and mix it well. Allow it to boil for 10 minutes and finally garnish with finely chopped
coriander leaves. Serve hot with any rice items. All kind of vada can be soaked in rasam
and rasa vada is ready. This can be served for 4 persons. This requires 20 minutes to
prepare.
Note: Remove dust particles from tamarind. Tomato seeds can also be removed as it is
not good for men. Rasam powder I have mentioned how to prepare in Podi varieties. If
you have excess water after cooking dal or vegetables you can make use of it to make
rasam. It will taste good and also healthy.
Optional: If we want only tomato taste, tamarind need not be added as it will increase
the sour content. Fenugreek seeds or fenugreek powder can be added for taste.
I like rice. Rice is great if you're hungry and want 2000 of something
Mitch Hedgeberg

Ginger Soup - Inji rasam

Ingredients:

Ginger - Inji - small quantity

Green chilly - Pachai milagai - 1 no.
Tomato - Thakkali - 1 no.
Mustard seeds - Kadugu - 1 tea spoon
Coriander leaves - Kothamali - small quantity
Asafoetida - Perungayam - a pinch
Rasam powder - Rasam podi - 1 table spoon
Turmeric powder - Manjal podi - 1 tea spoon
Salt - Uppu - 1 table spoon
Oil for frying
Method:
Wash and squeeze tomatoes. Peel off the skin from ginger and smash coarsely. Keep
other ingredients ready. Heat oil in a pan/kadai, add asafoetida, splutter mustard seeds,
add tomatoe, ginger, green chilly (slit into two pieces). Add little turmeric powder,
rasam powder and salt. Mix well. Add water if required. Finally add chopped coriander
leaves.
Ginger rasam is delicious and ready to be served. It can be had like soup or along with
white rice. It can be served for 3 persons. It takes some 15 minutes to prepare.
Note: Since green chilly and ginger are added rasam powder can be reduced a little.
Optional: Ingredients can be added/removed.
You can find your way across this country using burger joints the way a navigator uses
stars
Charles Kuralt

Lemon soup - Elumichai rasam

Ingredients:
Lemon (Ripe) - Elumicham Pazham - 1 no.
Tomatoes - Thakkali - 2 nos. (Small)
Red chillies - Kaintha milagai - 2 nos.
Mustard seeds - Kadugu - 1 tea spoon
Curry leaves - Karuvepilai - small quantity
Asafoetida - Perungayam - a pinch
Turmeric powder - Manjal thul - a pinch
Rasam powder - Rasa podi - 1 table spoon
Coriander leaves - Kothamali - small quantity
Garlic - Poondu - 1 no.
Oil for frying
Salt to taste
Method:

1. Wash and squeeze the lemon and extract juice. Chopp tomatoes and squeeze with
hand. Keep other ingredients ready.
 2. Heat oil in a pan/kadai, add asafoetida, red chillies, mustard seeds, curry leaves,
garlic, squeezed tomatoes, turmeric powder and little salt and mix it well. Let boil
for some time. Now add rasam powder and mix, then add chopped coriander
leaves and finally add lemon juice and serve hot.

Hot rasam is ready. It can be had as a soup or served along with white rice. It can be
served for 3 persons. It takes hardly 10 minutes to cook.

Note: After adding lemon juice it should not be boiled too long. Keep it for some 2
minutes and immediately serve hot. We are adding lemon instead of tamarind. Rasam
powder I have else where mentioned in podi varieties.
Optional: Ingredients can be added or removed.
It is, in my view, the duty of an apple to be crisp and crunchable, but a peer should
have such a texture as leads to silent consumption
Edward Bunyard

Soup - Rasam
Ingredients:
Tomatoes - Thakkali - 2 nos.
Tamarind - Puli - small quantity
Garlic - Poondu - 3 nos.
Red gram dal - Thuvaram Parupu - 1/2 cup
Rasam Powder - Rasam podi - 2 table spoons
Turmeric Powder - Manjal Podi - 1/2 tea spoon
Asafoetida - Perungayam - a pinch
Curry leaves - Karuvepilai - small quantity
Coriander leaves - Kothamali - small quantity
Red chillies - Kaintha milagai - 3 nos.
Mustard - Kadugu - 1 tea spoon
Salt to taste
Oil for frying
Method:

1. Chop tomatoes and keep it aside.

2. Soak tamarind in hot water and keep for 10 minutes, filter all the dust particles
using filter and make paste out of it.
 3. Peel off the skin from garlic or crush it as it is according to your choice and keep
other ingredients ready. Heat oil in a pan, splutter mustard seeds, red chillies,
curry leaves, add asafoetida, tomatoes and fry well. Now add turmeric powder,
tamarind paste, little salt, garlic, rasam powder and mix them well. Now add
boiled and smashed tuvar dal. Add 2 cups of water to it. Allow it to boil for 10
mintues. Finally garnish with coriander leaves.

Hot rasam is tasty and delicious to be served. It can be served with white rice or can be
had like soup. It can be served for 3 people. It requires 20 minutes to cook.

Note: Rasam is good for digestion. Tamarind will contain dust particles which must be
filtered. Rasam powder can be prepared at home which I have mentioned in Podi
varieties or can be bought readymade from shops.

Optional: Ingredients can be added or removed for taste.

http://en.wikipedia.org/wiki/Tomatoe

A vegetarian is a person who won't eat anything that can have children.

David Brenner

RASAM POWDER

Ingredients:

• coriander seeds(dhania) - 1 cup

• cumin seeds(jeera) - 3 tablespoons
• black pepper seeds - 1 table spoon
• red chilli powder - 2 table spoons
• mustard seeds - 1 1/2 teaspoon
• fenugreek seeds(methi) - 1/2 teaspoon
• turmeric powder(haldi) - 1 teaspoon
• asafetida(hing) - 1/2 teaspoon
• curry leaves - 2 table spoons

Making Rasam Powder:

1. Dry roast all the items separately on low flame except turmeric and asafetida .
2. Grind together with turmeric and asafetida to a fine powder.