Cumin and Pepper Rasam Powder

Ingredients

Red chilles 6Thuvar dhall 1 cupPepper 1/4 cupCumin seeds 1/4 cupCurry leaves 1/4 cup

Method

Dry roast every ingredient seperately except curry leaves without oil until the flavour comes out. Grind the above with curry leaves coarseley.

Cumin and Pepper Rasam Powder

Ingredients

Red chilles 6Thuvar dhall 1 cupPepper 1/4 cupCumin seeds 1/4 cupCurry leaves 1/4 cup

Method

Dry roast every ingredient seperately except curry leaves without oil until the flavour comes out. Grind the above with curry leaves coarseley.

Sambhar Powder

Ingredients
Red chillies 1 cup (about 15-20 chillies)
Corriander seeds 1.5 cups
Channa dhall 1/4 cup
Thuvar dhall 1/4 cup
Methi 1 t.spoon
Mustard 1 t.spoon
Curry leaves 1/4 cup
Turmeric 1/2 t.spoon

Method
Dry roast every ingredient seperately without oil till the
flavour comes out. Fry methi until it turns dark brown.
Grind the above with curry leaves, and turmeric into nice powder.

Paneer-Garlic Pulav

Ingredients

2 cups basmati rice-cooked with 2 1/2 cups water(1 whistle in pressure cooker)
12 small paneer cubes-(3 cubes grated)
10 garlic flakes-chopped
1 onion-chopped
ground masala of 4 garlic flakes, 1 inch size ginger, 2 green chillies
1 tsp cumin seeds
1 cinnamon stick
2 green cardamom
2 cloves
1 tbsp spring onions-finely chopped
few chopped mint leaves
few chopped coriander leaves
2 tsp salt
2 tsp refined oil with 1 tsp ghee
1/4 cup water

Directions
1. Heat oil and ghee in a non-stick kadai.Saute cumin seeds,cinnamon stick,cloves and cardamoms.
2. Add chopped garlic and onions and saute for 3 mins.
3. Add chopped spring onions,chopped mint leaves and coriander leaves.
4. Add the ground masala,salt and grated paneer and the remaining paneer cubes and cook for 5 mins with 1/4 cup water.
5. When the Masala gets dry,add the cooked basmati rice and mix well for 2 more mins.
6. Serve this Paneer-Garlic Pulav with raita of your choice and Pumpkin Curry.

Brinjal Sambar

Ingredients
1. Brinjal / Baingan / Aubergine - 1/2 kg
2. Chana - 5 tsp
3. Potato - 1 (finely chopped)
4. Toor dal - 1 cup
5. Sambar powder - 2 tsp
6. Rasam powder - 1 tsp
7. Tamarind Paste - 1 tsp
8. Jaggery - 1/2 tsp
9. Coconut - 1/4 cup
10. Salt to taste
11. Oil for seasoning - 2 tsp
12. Mustard seeds - 1 tsp
13. Asafoetida (hing) - 1/4 tsp
14. Curry leaves
Method
1. Wash the dal and place it in the pressure cooker using 2 cups water along with potato, chana. Add turmeric powder a pinch into the dal.
2. Chop lenthwise brinjal. Cook seperately into the pan using 1/4 cup water and a pinch of salt.
3. Next add the boiled dal, chana, potato into the cooked brinjal.
4. Grind sambar powder and coconut using a litter water (should be thick paste).
5. Add tamarind, salt, jaggery, sambar masala, rasam powder bring to boil for 5 minutes
6. Heat oil in a pan add mustard allow to splutter, add hing and curry leaves finely pour into the sambar.
7. Ready to serve with rice