Rasam Powder

Ingredients

Red chillies 1/4 cup (about 5-8 chillies)Corriander seeds 1 cupThuvar dhall 1/4 cupMethi 1/2 t.spoonPepper 1/4 cupCumin seeds 1/4 cupMustard 1/2 t.spoonTurmeric 1/2 t.spoon

Method

Dry roast every ingredient except cumin seeds and turmeric until the flavour comes out. Fry methi until it turns dark brown.Grind the above with cumin seeds, and tumeric coarseley.

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

Banana Raita

For 10
Ingredients:
Bananas (ripe) 6 (75 gm each)
Fresh curds (thick and slightly sweet) - 1 cup (260 gm)
Grated coconut – 120 gm
Green chillies – 2
Salt – to taste
Curry leaves – 1 spring
Mustard seeds – a pinch
Oil – 20 ml.

Method :
1. Peel and slice bananas into rounds. Mix the lightly beaten curds, grated coconut and salt to taste.

2. Heat oil. Add curry leaves, green chillies and mustard seeds. When the seeds crackle, pour over banana and curds mixture. Mix well.