Aloo Palak Gobi Manchurian Sindhi Saibhaji Shahi Paneer Potato in Curd Gravy Navratan Korma Malai Kofta Samosa Masala Vada Hot Kachori Spicy Sev Pear and Mango Chutney Green All-Purpose Chutney Sarson ka saag Sweet Pongal Ulundu vada Adai Dhaal vada Shrikhand Puranpoli Patisa (Soan Papdi) Coconut Burfi Imarti Kaju Barfi Khajur Burfi or Rolls Kalakand (Milk Burfi) Badam ka seera Carrot Halwa Doodhi Halwa Chickoo Halwa Dal ka seera Atte ka seera Beetroot Halwa Rava (Semolina) Ladoo Rossogolla Pedhas Mava Burfi Malai Ladoo Gulab Jamoon Sweet Kachori Spicy Khaja Shankarpala Mitha Khaja Karanjia Boondi Sada (Plain) Dosa Rava Dosa Mixed Dal Dosas Masala Dosa Chutney spread Channa Bhatura Pav Bhaji Vegetable Pie Poha Bhel Tandoori Roti (without Tandoor) Naan Spicy Roti Baked Bread Rolls Simple Potato Cake Mix Veg Curry Palak Paneer Mysore Pak (South Ind Dish) Cabbage Kofta Curry Pineapple Gojju Tur Dal Kofta Tikha Baigan Masala Vaangi Baath (Brinjal Rice) Bread Besan Bajji Vegetable Cutlet Kesar Pista Kulfi Apple, Banana & Carrot Halwa Avial (Mixed Veg With Sauce) Milagu Kuzhambu Paruppu Thogaiyal Erissery Vella Appam Poricha Koottu Aviyal Tamarind pickle(Pulikkachal) 7-cup sweet VenPongal Lime pickle Ginger Pickle Coriander-tomato chutney Paruppu podi Curd Vadai Vegetable Cutlet Rasam Powder Sambar powder Bonda with mashed potato Dahi Vada Vegetable Kurma More Kozhambhu Lemon Pickle Ras Malai Pulikacchal Gotsu Katirikka Rasavangi Pitlai Erucheri Venn pongal Badusha Dum Alu Haaq Simla mirch sabzi Tomato Chutney Mint Chutney Coconut Chutney Coriander Chutney Moolangi Chutney Pinapple Gojju Bittergourd Gojju Bhindi Gojju Sweet Mango Chutney Hot Mango Chutney Puli Inji Mango Pachadi Gobi Manchurian Vegetable Pulao Peas Pulao Vaangi Baath Bisi Bela Huli Anna Powder Bisi Bela Huli Anna Puliyogare Mix Puliyogare

Recipe : Mangalore Rasam

Ingredients

  • Tuvar dhal (thuvaram paruppu) - 1/2 cup.
  • Tamarind - lime size.
  • Tomatoes - 2
  • Green chillies - 1
  • Rasam Powder - 3 teaspoons p73
  • Sugar - 2 teaspoon (optional) - 2-1/2 tsp.
  • Salt - 1-3/4 teaspoon
  • Turmeric powder - 1/4 teaspoon
  • Seasoning
  • Ghee - 1 teaspoon
  • Red Chilli - 1
  • Mustard seeds - 1 teaspoon
  • Black gram dhal - 1/2 teaspoon

Method

Pressure cook tuvar dhal with one cup of water and a pinch of turmeric powder for ten minutes - when cold, mash well.

Soak tamarind in two cups of water for ten minutes, squeeze and strain out the liquid.

Boil tamarind water with turmeric powder, slit green chilli, tomatoes (chopped) salt and sugar till the raw smell of tamarind disappears and the tomatoes are cooked.

Add the mashed dhal, two and a half cups of water, and the rasam powder and boil for five minutes till slightly thick.

Add curry leaves and coriander leaves.

Remove from fire.

Heat ghee in a pan, add the mustard seeds, red chilli and black gram dhal.

When mustard seeds splutter add hing powderpour the seasoning over the rasam.

Serve rasam hot with steaming rice and papads.

Author :

Unknown, Someone on the NET


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