Garlic Rasam

Ingredients:
Tamarind concentrate - 1/4 spoon or raw tamarind - 1/2 the size of Gooseberry
water - 1 bowl
Turmeric, Hing - 1/4 tea spoon
Salt - 1 and half spoon or as needed
Tomato - 1 (optional)
Rasam powder -  1 spoon
Garlic - 5 pods

Seasoning:
Ghee - 1 spoon
Mustard - 1 tea spoon
coriander leaves

Preparation:
Dilute tamarind in water
Add turmeric and hing and boil it for 5 mins
Roast garlic pods in in 1 spoon of ghee until raw smell goes off. Grind it and add in boiling tamarind water
cut tomato into large pieces and add it too
Add salt, Rasam powder and allow it to boil for another 5 mins
When it boils over, switch off the flame.
Temper Mustard in ghee and season it in rasam with coriander leaves

Medicinal value:
This helps to recover from cold and indigestion

Beans Paruppu Usili

Ingredients:
Beans - 1/2 kg

For Usili:
chana dal - 1/4 cup
thoor dhal - 1/4 cup
Cumin seeds - 1/2 spoon
hing - a pinch
Dry chilli - 2
Green chilli - 2
Salt - 1/2 spoon

Preparation:
Soak both the dal for 2 hours
clean it and grind with all ingredients given for usili. Let the dough be bit thick and coarse.
Make small patties and steam them in idli plates
Make finer chunks (or coarse powder) from steamed patties and shallow fry it with three spoons of oil for a min
Mix it well with separately cooked beans
season it with tempered mustard seeds

Variation:
Plantain (வாழக்காய்) or plantain flower (வாழைப்பூ) can be replaced for beans

Milagu Kuzhambu

Ingredients:

Tamarind - 1 small gooseberry size (or) tamarind concentrate - 1/4 spoon
Salt - 1.5 spoon

To Grind:
Peppercorn - 1/2 spoon
red chilli - 1
chana dal - 1/2 spoon
Urud Dal - 1/2 spoon
Coriander Seeds - 1/2 spoon
Curry leaves - 1 twig (optional)

To Temper:
Gingelly Oil - 2 spoon
Mustard - 1/2 spoon

Preparation:
Dilute tamarind with 1 bowl of water and boil it for 5 mins
Add a pinch of turmeric and hing
Slightly dry roast the ingredients given for grinding and grind it with small amount of water
Mix the paste with tamarind water and stir well without any lumps
Boil the kuzhambu for 10 mins and add tempered mustard

Rava Idli

Ingredients:

Rava / Sooji – 3 cups

Curd – 1^1/2 cup

Oil – 3 spoons

Mustard – 1 spoon

Channa dal – 1 spoon

Salt – 2 spoons

Cashew – 5 (optional)

Curry leaves – 1 twig (optional)

Preparation:

Temper Mustard and dal in fry pan. Add cashew and curry leaves for additional seasoning

Add sooji and fry until it slightly turns brown / rose colour

Take curd with salt in a bowl and add fried sooji to it

Mix the batter well and add water as needed to get Idli flour consistency

Keep it aside for 30 minutes to get soft fluffy batter

Apply ghee in Idli plates to prepare tasty hot Rava Idli

Servings:
20 Idlis

Onion Chutney

Ingredients:
Onion - 1 large
Garlic - 1 clove (optional)
Urud Dhaal - 1 spoon
Red chilli - 4 (or) chilli powder - 1/2 spoon
Oil - 2 spoons
Hing
Salt as needed

Preparation:
Heat oil in a fry pan and fry urud dhal until it turns golden brown.
Saute onion, garlic with chilli powder
Add salt and grind all the ingredients to paste
Temper Mustard seeds with Hing and add it to chutney