Mangalore Rasam

INGREDIENTS:
Tomato -3
Toor Dal - 1/4 cup
Tamarind - small lime sized ball
Ghee - 2 tbs
Mustard seeds - 1 tbs

Jeera -1 tbs

Oil - 1tbs
Curry leaves - 4 or 7 leaves
Tumeric - 1/2 tbs
Jaggery - 1 tbs
Salt for taste
Chopped corainder for garinshing
MASALA:
Urad dal -1 tbs
Jeera - 1 tbs
Corainder seeds - 2 tbs
Hing - 1 pinch
Fenugreek seeds - 1/4 tbs
Byadgi chilli - 7 0r 9 chillies
curry leaves - 7 leaves
METHOD:
Wash the toor dal
Cook the toor dal and tomato in pressure cooker with water and 1 tbs of oil.
Soak the tamarind in 1 cup of hot water for 15 mins and squeeze it out by adding little water
Heat oil in pan and fry all masala ingredients until they become light brown
Grind masala ingridients
Heat oil in pan and add tamarind water and jaggery and let it boil for 5 mins & then add cooked toor dal , tomato and let it boil for 10 mins & then add masala and let it boil for 15 mins.
Add salt for taste and turn off the gas.
Add ghee in a small pan and turn on the gas; when ghee is hot, add mustard seeds and jeera and once it creeks add curry leaves and mix the seasoning to the rasam
Garinsh the Rasam with chopped coriander and serve the hot Rasam with rice & papad

Lemon Rice

INGREDIENTS:
Lime juice -2 tbs
Cooked Rice - 2 cup
chopped green chilli - 3
Oil- 1 tps
Mustard seeds -1 /2 tbs
Cumin seeds - 1/2 tbs
Ground nuts- 10
Channa dal - 1/2 tbs
Urad dal -1/2 tbs
Whole red chilli -2
Curry leaves - 4
Sugar - 1/2 tbs
Salt for taste
Chopped coriander for garnishing
METHOD:
Heat the oil & add whole red chillies, mustard seeds , cumin seeds , channa dal, urad dal, ground nuts. When it creeks add curry leaves.
Add green chilli & fry them for few sec & then add lime juice & let it cook for 10 mins
Add sugar & salt to it & turn off the heat
Add cooked rice to the prepartion and garnish with corainder leaves.
Serve hot with papad.

Bhindi pakoda

INGREDIENT:
Besan - 1 cup
Bhindi - 10 or 15 chopped in to small pcs
Rice flour - 1/2 cup
Red chilli powder- 1/2 tbs
Hing - pinch
salt for taste
Ghee - 2 tbs
Oil for deep frying
METHOD:
Take the bowl & add chopped bhindi, besan, rice flour, hing , red chilli powder, ghee, salt & mix all the ingredients. If needed add some water to it.
Heat the oil in an deep pan.
Once the pan is hot, make the pakoda mix into small balls & put them to the oil & deep fry them until it is cooked properly & repeat same step for making more pakoda.
serve it as snack with tea or coffee.

Halbai Sweet

INGREDIENT:
Rice : 1 cup
Shredded cocount: 1/2 cup
Ghee : 5 0r 7 tbs
Jaggery : 3/4 cup
cardamom powder - 1/2 tbs
METHOD:
Take 9x9 size plate and add liitle ghee on it & keep aside.
Soak rice in water for 5 or 6 hours
Grind soaked rice & jaggery with cocount & if needed add some water & make them a smooth paste.
Take a sauce pan & keep it on medium heat & add grinded paste mix in to it & add ghee to it & mix it well until you get a thick consistency state.
After the mixture separates from bottom of the container (you can also check this by putting a small drop of the mixture into a glass of water, if it does not dissolve, then it is cooked)
Take out the mixture & spread in ghee plate.
Cut in to square/diagonal pieces.
Let it cool for sometime.
Enjoy!

Semiya Payasam

INGREDIENTS:
semiya - 1 cup
Sugar - 1/2 cup
Cardamom powder - 1 tbs
Cashews - 1 tbs
Raisins - 1 tbs
Milk - 5 0r 4 cups
Water - 1/2 cup
Ghee - 2 tbs

METHOD:
Heat pan & add some ghee on medium heat , when it is hot add cashews fry it till it becomes light brown & then add raisins. Let it puff up like little gold balloons & remove it & keep aside in plate.
Boil the milk in separate vessel.
Take a vessel, turn on the heat once it is hot add ghee & roast the semiya until it turns light brown in colour & after that add some water to it & let the semiya cook well until the semiya becomes transparent.
After that add boiled milk & Cardamom powder to it & let it cook for 10 mins & then add fried cashews & raisins & then turn off the heat
Serve it hot.