Recipe Name: Mysore Rasam

Recipe Name: Mysore Rasam

Cuisine: Indian

Serves: 4

Ingredients: 

• 1 lime-sized ball tamarind
• 1/2 cup tuvar dal (pressure-cooked till soft)
• 3 tsp oil
• 1 large tomato
• 1 tsp coriander seeds
• 1 tsp chilli powder
• 1/4 tsp turmeric powder
• 2 tsp chana dal
• 1 tsp pepper powder
• a pinch of asafoetida
• 8-10 curry leaves

For the tempering:

• 1 tsp ghee
• 1 tsp mustard seeds
• 4-5 curry leaves
• 2 red chillies (broken)

For Garnishing:

• 4 tbsp coriander leaves

How to cook?

1. Soak tamarind in 2 cups water and take out tamarind pulp.
2. Heat oil in a frying pan.
3. Add coriander seeds and chana dal. Saute it till they turn light brown.
4. Remove from heat and grind them in a mixer.
5. Pour the tamarind pulp in a vessel.
6. Add chopped tomato.
7. Add asafoetida, curry leaves, salt, chilli powder and turmeric powder.
8. Allow it to boil for 10 minutes.
9. Add the cooked tuvar dal, the powdered spices and pepper powder.
10. Cook till you see the rasam froth.
11. Remove from fire.
12. For tempering, heat ghee in a pan.
13. Add mustard seeds and allow it to crackle.
14. Add curry leaves and red chillies and saute for 10 seconds.
15. Add it to the rasam.
16. Garnish with coriander leaves.

Recipe Name: Fatafat Baby Corn and Paneer Sabzi

Recipe Name: Fatafat Baby Corn and Paneer Sabzi

Cuisine: Indian

Serves: 4

Ingredients: 

• 1 cup tender baby corns (sliced)
• 3/4 cup paneer (sliced)
• 2 medium onions (chopped)
• 2 medium tomatoes (chopped)
• 1 capsicum (chopped)
• 1/2 tsp chilli powder
• 1 tsp cumin seeds (powdered)
• 1 tsp pepper powder
• 2 tbsp oil
• Salt to taste

How to cook?

1. Heat oil in a pan.
2. Add onions and fry till they turn pink and soft.
3. Add capsicum and baby corns and fry for about 5 minutes.
4. Add tomatoes, cumin seeds powder, chilli powder, pepper powder and salt and fry for another 2 minutes.
5. Add paneer and mix well with the gravy and cook for about 3 minutes.
6. Switch off the stove.
7. Serve hot with chapatis, rotis or rice.