RASAM

PREPARATION TIME:10 MINUTES

COOKING TIME: 10 MINUTES

INGREDIENTS:

Garlic	12 cloves
Tamarind	Take a small ball size
Ginger	1" piece
Coriander powder	1/4 tsp
Turmeric powder	1 pinch
Methi seeds	a pinch
Mustard seeds	a pinch
Curry leaves	1 stem
Hing powder(asafoetida)	a pinch
Tomato	1 medium
Green chillies	2(slit)
salt	to taste
Water	1 1/2 cup
Coriander leaves	for garnishing

METHOD:

Take tamarind just as the size of a small ball and smash it in say half a cup of water as squeeze out its juice and throw away the pulp.

Now in this tamarind water add garlic and and ginger after crushing them and also add coriander powder, turmeric powder,Asafoetida powder and required salt.

In a frying pan put some oil and put mustard seeds and let it burst now also add methi seeds but don keep them long as it will give a bitter taste. so after adding methi seeds (which is optional )put curry leaves and green chillies and sauté.Now add tomato cut in 4 pieces and sauté for 1 minute.Now add the tamarind water that you prepared and add some more water to it as per requirement and let it boil for 2 minutes. Your rasam is ready and just garnish it with coriander leaves if you want.

there is also an alternate method to prepare this which includes just one extra ingredient that is tuvar dal.some people boil a handful of tuvar dal and smash it well and add it to the tamarind water. even that tastes awesome.

Ghee Rice

Ghee Rice is also a famous delicacy of south India and is extremely easy to make .

PREPARATION TIME:25 MINUTES

COOKING TIME: 40 MINUTES


INGREDIENTS:

Basmati Rice	1 kg(around 9 cups)
Onion	10 medium (sliced)
Tej Patta (Bay leaf)	3
cardamom	4
Cinnamon stick	1 inch
Cloves	4
Ghee	5 tbs
Vegetable Oil	6 tbsp
salt	to taste
Water	18 cups
kaju	50 grams
kismis	50 grams

METHOD:

Soak the rice for 15 minutes. then drain off the water and spread the rice on a clean newspaper and let it dry.

Meanwhile in a big vessel pour 3 tablespoons of Ghee and heat it and put bay leaves, cardamon, cinnamon and cloves and fry.

Now add the rice and put 3 more tablespoon of ghee and fry for 5 minutes.

In another vessel take 18 cups of water(exactly double of the rice taken) adding the required salt and boil it. Now pour this boiled water on to the rice and bring once again to boil.

Take off the flame and cover it with a tight lid, clip it up and put a heavy weight on it so that steam doesn't escape. Keep it covered for 30 minutes.

Meanwhile in a frying pan put 2 tablespoon oil and fry the kaju and kismis and keep aside. Now add 4 more tablespoon of oil and put the sliced onions i9n it and fry till it turns brown in colour and keep that aside too.

After 30 minutes when you open the lid of your rice vessel you will find it cooked with all the water gone. Now garnish the rice with the kaju, kismis and the onions that we have fried and also put the oil remaining after frying on top of the rice.

Ghee rice is ready. Serve it hot with hot spicy chicken curry, raita and pappad.

Tomato Rice

Tomato rice is a very popular and extremely mouth watering dish of south India which is easy to make and also tastes like heaven.

PREPARATION TIME: 10 minutes
COOKING TIME: 40 minutes




INGREDIENTS:

Basmati Rice	2 cups
Tomatoes	6 medium (chopped)
Onion	2 medium (chopped)
Garlic	4 flakes (chopped)
Ginger	1" piece (chopped)
Green chillies	4 (slit into halves)
Tej Patta (Bay leaf)	2
cardamom	4
Cinnamon stick	1 inch
Cloves	4
Turmeric powder	1 pinch
Chilli powder	2 tsp
Vegetable oil/Ghee	3 tbs
Urud dal	a handful
salt	to taste

METHOD:

Soak the basmati rice in water for 15 minutes and then drain of the water and keep it aside.

Now take a kadhai/deep frying pan and pour 3 tbs of oil/ghee and heat it.

Put tej patta , cinnamon, cardamon and cloves and also a handful of urud dal and fry but don let the urud dal change its colour too much.

Then add the chopped onions, garlic, green chillies and ginger and again fry for 1 minute.

Now add turmeric powder and chilli powder and fry for two minutes. till masala is cooked properly.

Add the soaked basmati rice and fry for another two minutes till the rice colour changes a little.

Add the tomatoes and stir well and cook for 2 minutes.

Take another pan and boil 4 cups of water and add the salt in the water itself. Now pour the boiling water on the rice and bring to boil again. Once thoroughly boiled just close with a lid and seal it properly with two clips and put heavy weight on top of it so that the steam cannot escape.

After 30 minutes when  you open the lid you will see that the rice is perfectly cooked and thus your tomato rice is ready.

Serve your tomato rice hot with pickle and curd raita and pappad.