INGREDIENTS: Thatta paruppu (Red chori brown beans) - 1cup Onion - 1 Tomato - 1 or 2 Brinjal - 2 Sambar powder - 1sp Curry leaves - few Tamarind syrup - 2sp Mustard seeds - 1/2sp Turmeric powder - a pinch Salt - to taste METHOD:
Soak thatta paruppu in water over night and pressure cook it for 3 whistles.
In an empty kadai, add oil and when heated add sliced mustard seeds, curry leaves, onion, brinjal, 1sp tamarind syrup, salt little and turmeric powder.
Leave it till brinjal absorbs the tamarind syrup.
Now add tomato and cook till it is soft.
Now add the kadai materials to the boiled paruppu and add sambar powder, salt, remaining 1sp tamarind syrup, little water if it is too thick and close it to boil for 5 to 10 mins till the brinjal gets cooked and the raw smell of sambar powder goes off.
Open and serve hot with white rice.
NOTE:
The water of the boiled paruppu can be used to make rasam as like we make paruppu rasam from paruppu water.
It gives a good taste.
We can also add bottle guard and chayote vegetable to this sambar.
Coconut - 1cup grated Red chili - 3 Tomato - 2 Garlic - 2 Toor dal - 1sp Chana dal - 1sp Curry leaves - few Hing - a pinch Tamarind - a small gooseberry size
METHOD:
Heat kadai and add toor dal, chana dal, curry leaves and when lightly brown add red chili.
Then add chopped tomato, hing, salt, tamarind and fry till tomatoes are soft.
Toor dal - 1cup / 1small tblr Tamarind - a big lemon size Onion - 1 Any vegetable (drumstick, carrot, brinjal, radish, beetroot, bottle guard, chayote) - as required Tomato - 2 Green chili - 2 Turmeric powder - 1/4sp Salt - to taste Sambar powder - 1 1/2sp
FOR SEASONING:
Mustard seed - 1/2sp Oil - as required Curry leaves - few Coriander leaves - few Hing - a pinch Red chili - 1
METHOD:
Wash toor dal, soak in water for one hr and pressure cook it for 2 to 3 whistle. (Add little extra water so that we can use it for making paruppu rasam)
Open and smash the dal with the smashing tool.
Soak tamarind in water and take the tamarind syrup.
In a kadai add oil and when heated add sliced onion, green chili and fry till the onions are light brown.
Now add the vegetable, little salt to the vegetable, turmeric powder and 1 to 2sp of tamarind syrup.
Fry till the vegetable is half cooked with the tamarind water so that it gets more tasty.
Now add tomatoes and cook till it is soft.
Then take these ingredients and add into the smashed dal in cooker.
Add the remaining tamarind syrup, sambar powder, salt and water if it is still thick.
Now close cooker and let it boil for 1 whistle.
Open and season it with the above given seasoning ingredients.
Milk - 1/2litre and 1tblr extra Sugar - 30g White Bread - 2 Egg - 4 Choco powder or chocolate essence - 1 1/2sp Vannila essence - 4drops
METHOD:
Take a vessel and boil milk till it gets condensed to 1/2litre.
Then add sugar and stir it well.
When sugar is added the milk becomes watery so boil foe other 10mins to make it thick.
Now remove the outer crusty brown layer in bread. Add 3sp of boiling milk to the bread and smash it well.
Then add it to the boiling milk.
Add choco powder or chocolate essence to the boiling milk and off the stove.
Let the milk to cool.
Now take the eggs and beat it as much as you can by hand or use egg beaters to make it blend well.
When the milk comes to the normal temperature or when the heat is off from the milk add the beaten eggs. (Dont ever add the eggs to the milk when it is hot).
Add vanilla essence to the milk.
Add the final milk to the mixer and stir it twice so that all the ingredient gets blended well.
Check for the sugar. If it is correct add a little extra so that when it is cooled the sugar will be correct.
Now pour the milk to a vessel which fits in a cooker.
Add little water to the cooker and place the milk vessel inside.
