Avarakkai Sambar

Avarakkai Sambar

Ingredient

1. Avarakkai-6 pieces
2. 1/2 cup Dhoor dhal
3. 1 Big onion
4. 1 Tomatoes
5. 1/2 teaspoon of Turmeric
6. 1 teaspoon of  Chilli powder(home-made)
7. little Tamarind
8. Pinch of asofetida
9. 2 tablespoon of Oil
10. 1 tablespoon of Mustard
11. 1 tablespoon of Fenugreek
12. 1/2 teaspoon of cumin
13. 1/2 teaspoon of Urid
14. 1 tablespoon Curry powders
15. 1 teaspoon of salt
16. Some curry leaves
17. 2 cups of water.

Method

1. Cut Avarakkai 
2. Dice the Onion & Tomatoes
3. Boil the Dhoor Dahal with turmeric,and water.(use the pressure cooker for 3 vessel)
4. In water add tamarind, Chilli powder & salt then mix well.
5. Heat the oil in a frying fan
6. Add Mustard ,Fenugreek,Cumin,Urid& Curry leaves.
7. Add Onion & Fry well then add Avarakkai  
8. Later add the Tomatoes
9. Add tamarind  mixture
10. Add  the boiled Dhoordhal 
11. Now Sambar is ready

Upma

Upma

Ingredients

1. Semolina - 1 cup

2. Big onion-1

3. Red chillies-1 or Green chilli-1

4. Few Curry leaves

5.1 table spoon of gingelly oil

6.1/2 teaspoon of salt

7. 1 teaspoon of Mustard

8. 1 tablespoon of Channa Dhal

9. 2 cups of hot water.

Method.

1. Dice the onion&green chilli

2. Heat the oil in the frying pan

3. Add Channa dhal, Mustard, Curry leaves and fry well

4. Add onion & chilli

5. Then rava and fry

6. Add hot water & salt
7. Keep stirring well or lumps would form
8. Rava is ready to serve with coconut chutney.

Kesari (Sweet Semolina)

Kesari (Sweet Semolina)

Serves                                 Preparation
    4                                          20 mins

Ingredient

1. 1 cup Roasted Semolina
2. 3/4 cup Sugar
3. 2 cups of Hot water
4. 5 Cashew cut in to pieces
5. Few Raisins
6. Pinch of Saffron
7. Few drops of yellow colouring mix.
8. 2 tablespoon of Ghee

Method

1. Use the big pan add hot water&sugar let it boil.
2. Add roasted Semolina,colouring& Saffron
3. mix well
4. Heat the Ghee, add Cashew&Raisins, Fry well
5. Add fry items into semolina mixture
6. Mix  all ingredients well.
7. Take one round plate glaze the plate with Ghee
8. Put all Kasari in the plate.
9. Set evenly & cut in to pieces.
10. Let it rest