Soak tamarind in warm water and extract the juice. Add rasam powder, salt, asafoetida, and a few curry leaves to the tamarind juice.

Boil the mixture till the raw smell disappears. Now add the ground tur dal, cumin and curry leaf paste to the rasam, and immediately add 4 cups of water.

Let the rasam stay on low flame till it forms a lot of froth on top. Remove from flame when it is just about to boil.

(Note: Do not actually boil the rasam, as this spoils the aroma) Heat ghee and add mustard seeds. When it splutters add the dry neem flowers and fry.

Pour the seasoning on the rasam and cover with a lid immediately. Recipe courtesy: Chitra Amma's Kitchen RELATED RECIPES Milagu rasam Tengapal Rasam Rasam powder Quick jeera chicken Aloo Jeera Raita Ingredients: 1 - tamarind, small lemon size 1/4 tsp - asafoetida 1&1/2 tsp - salt 1 tsp - rasam powder (I use my omni potent sambar powder as usual) 1 small cup - curry leaves 2 tbsp - red gram dal (tur dal) 1 tbsp - cumin seeds 1/4 tsp - mustard seeds 1 tsp - dried neem flowers 2 tsp - ghee (less)

Soak tamarind in warm water and extract the juice. Add rasam powder, salt, asafoetida, and a few curry leaves to the tamarind juice.

Boil the mixture till the raw smell disappears. Now add the ground tur dal, cumin and curry leaf paste to the rasam, and immediately add 4 cups of water.

Let the rasam stay on low flame till it forms a lot of froth on top. Remove from flame when it is just about to boil.

(Note: Do not actually boil the rasam, as this spoils the aroma) Heat ghee and add mustard seeds. When it splutters add the dry neem flowers and fry.

Pour the seasoning on the rasam and cover with a lid immediately. Recipe courtesy: Chitra Amma's Kitchen RELATED RECIPES Milagu rasam Tengapal Rasam Rasam powder Quick jeera chicken Aloo Jeera Raita Ingredients: 1 - tamarind, small lemon size 1/4 tsp - asafoetida 1&1/2 tsp - salt 1 tsp - rasam powder (I use my omni potent sambar powder as usual) 1 small cup - curry leaves 2 tbsp - red gram dal (tur dal) 1 tbsp - cumin seeds 1/4 tsp - mustard seeds 1 tsp - dried neem flowers 2 tsp - ghee (less)

drain water from the chick peas. Wash it again.

put chickpeas with six cups of water in a cooker, add salt, turmeric powder, bring to full pressure on high heat, reduce heat, cook for 30 min. remove cooker from heat, allow to cool naturally.

in heavy pan heat mustard oil, add cumin seeds, fry till light brown, add onion, garlic, ginger mix well, cover it fully, lower heat, cook for five min, open the cover, stir consciously, fry till light brown, add green coriander leaves, cook for 1mt, add boiled peas, lemon juice, cook it for 15mts on medium flame. serve hot (less)

Mix turmeric paste in 4 tbsp of water, spread it over sliced potatoes. Roast jeera and peeper seeds until they become dark brown, cool it, crush it well, add salt and red chili, mix well, sprinkle this mixture over sliced potatoes.

Dish is ready (less)

Mix turmeric paste in 4 tbsp of water, spread it over sliced potatoes. Roast jeera and peeper seeds until they become dark brown, cool it, crush it well, add salt and red chili, mix well, sprinkle this mixture over sliced potatoes.

Dish is ready (less)

Method Wash mango, remove water using a towel, remove green skin, cut into small pieces of about 1 inched, remove seeds, add 1/2tbsp of salt and turmeric powder, put it on a tray, mix well with clean hands, set aside for one hour, yellow water separates, remove it, put mango pieces in a jar. Add chili powder and crushed fenugreek seeds, mustard seeds, black cumin seeds.

Heat oil on medium flame for 1 minute only, add slowly to jar. Mix it.

Salty mango pickle is ready, you may use it but better to use after 2 days (less)

Method Wash mango, remove water using a towel, remove green skin, cut into small pieces of about 1 inched, remove seeds, add 1/2tbsp of salt and turmeric powder, put it on a tray, mix well with clean hands, set aside for one hour, yellow water separates, remove it, put mango pieces in a jar. Add chili powder and crushed fenugreek seeds, mustard seeds, black cumin seeds.

Heat oil on medium flame for 1 minute only, add slowly to jar. Mix it.

Salty mango pickle is ready, you may use it but better to use after 2 days (less)

Splutter mustard seeds and add urad dal (Splutter cumin if using) Add onion when dal turns golden brown Saute till it becomes translucent Add turmeric powder, red chilli powder, coriander powder and chopped beet Saute for a couple of mins and add salt Saute for another minute and turn off heat Transfer to serving bowl and mix chopped coriander leaves Recipe courtesy: foodiliciousnan RELATED RECIPES Stuffed kundru curry Sri Lankan dry pumpkin curry Colacasia curry Sheep`s head curry Pakistani Style Fish curry Ingredients: 1 large - beetroot 1 - onion 1 tsp - coriander powder 1/2 tsp - red chilli powder 1/4 tsp - turmeric powder 1/2 tsp - mustard seeds 1/2 tsp - urad dal (leave out urad dal and mustard and use jeera instead to give it a north-Indian effect) 1/2 tsp - oil 1 tbsp - chopped coriander (less)

Splutter mustard seeds and add urad dal (Splutter cumin if using) Add onion when dal turns golden brown Saute till it becomes translucent Add turmeric powder, red chilli powder, coriander powder and chopped beet Saute for a couple of mins and add salt Saute for another minute and turn off heat Transfer to serving bowl and mix chopped coriander leaves Recipe courtesy: foodiliciousnan RELATED RECIPES Stuffed kundru curry Sri Lankan dry pumpkin curry Colacasia curry Sheep`s head curry Pakistani Style Fish curry Ingredients: 1 large - beetroot 1 - onion 1 tsp - coriander powder 1/2 tsp - red chilli powder 1/4 tsp - turmeric powder 1/2 tsp - mustard seeds 1/2 tsp - urad dal (leave out urad dal and mustard and use jeera instead to give it a north-Indian effect) 1/2 tsp - oil 1 tbsp - chopped coriander (less)

Splutter mustard seeds and add urad dal (Splutter cumin if using) Add onion when dal turns golden brown Saute till it becomes translucent Add turmeric powder, red chilli powder, coriander powder and chopped beet Saute for a couple of mins and add salt Saute for another minute and turn off heat Transfer to serving bowl and mix chopped coriander leaves Recipe courtesy: foodiliciousnan RELATED RECIPES Crispy fish kachori with spinach Chinese chicken and prawns combo curry Zero oil mixed vegetable curry Baked onion pakoda Wheat puri with besan sabzi Ingredients: 1 large - beetroot 1 - onion 1 tsp - coriander powder 1/2 tsp - red chilli powder 1/4 tsp - turmeric powder 1/2 tsp - mustard seeds 1/2 tsp - urad dal (leave out urad dal and mustard and use jeera instead to give it a north-Indian effect) 1/2 tsp - oil 1 tbsp - chopped coriander (less)