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 all in a bowl, raita is ready. It is a cool, salty, testy, nutritious side dish (less)

Mix all in a bowl, raita is ready. It is a cool, salty, testy, nutritious side dish (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)

Serve ? 6 Ingredients 250 Gms roasted gram 100 Gms refined oil 500 Gms wheat flour 2 tsp salts 2 tsp pepper seeds 2 tsp lemon juice 1 inch piece ginger (finely chopped) 2 green chili (finely chopped) 10 garlic cloves (finely chopped) tsp black cumin (kala jeera) tsp carom seeds (ajwain) 2 tbsp mustard oil Methods Put roasted gram, salt, pepper, ginger, chili, garlic, black cumin and carom seeds in a blender, blend it to get a fine mixture. Take it in a bowl adds mustard oil mix well, add water slowly and mix it to get dough.

Divide it in 10-12 parts, set aside. Mix wheat flour, tsp salt, and 1 tbsp refined oil and water well until it forms to soft dough.

Knead the dough to make it soft. Divide the dough in 10-12 equal parts approximately; roll each part of the dough into balls with the help of palms.

. Roll a ball to get a circle of 3-4 inch diameter.

Put a part of roasted gram mixture in the center. Cover this mixture tightly by the dough.

Form the shape of ball again. Roll it again to form circle of diameter of 5-6 inches.

Put it on frying pan on medium flame. Cook using veg.

oil so that two sides becomes light brown. Paratha is ready.

Serve hot with curd or brinjals mix (less)