Tomato rasam (shorba)

Tomato rasam (shorba)
Tomato 5
Tamarind a small piece
Hind 1/2 tsp
Turmeric powder 1/2 tsp
Salt to taste
Pound coarsely
Green chillies 4
Small onions a few
Garlic pod 2
Dhania 1 1/2 tsp
Jeera 3/4 tsp
Cinnamon a small piece
Add chopped tomatoes, tamarind,salt , hing, turmeric to a PC with a little water and cook for 2 whistles. After it cools grind it to a smooth paste & strain.
Add the pounded ingredients, add water to dilute and boil for few mins.
Heat a tsp of ghee & season with curry leaves add it to rasam.
You can strain the rasam & serve as soup.
If needed you can add dhal water for diluting

Chinnavengayam + Garlic pickle

Garlic + Chinna vengayam pickle 
1/2cup garlic
1/2 cup small onions
1/4 cup gingelly oil
1 tbsp salt
1 1/2 tbsp chilli powder
1/2 tbsp jaggery
1/2 tbsp dhania powder
1/2 cup vinegar
Put everything in pressure cooker, cook in medium heat for 3 whistles

Chow Chow kootu by Revathi Shanmugam

Chow chow kootu
Chow chow - I cup cubed
Small onions - 5 chopped
Tomato -1 shredded
Moong dhal - 1/4 cup
For grinding fry in a little oil
Urad dhal 1 tbsp
Green chillies / red chillies - 4
Jeera 1 tsp
Shredded coconut 1 tbsp
Tempering
Coconut oil + ghee 1 tbsp
Urad dhal
Mustard
Curry leaves
Soak dhal for 15 mins. Add dhal, chow chow, onion, & tomato in a PC & cook for 3 whistles.
Meanwhile fry & grind the ingredients given foe grinding.
Open PC, add the ground paste mix & do the tempering. Cook in low flame foe a few mins. Tastes great!

This is a recipe given by Mrs. Revathi Shanmugam 

Shanmugam

Carrot rasam

Carrot rasam

Carrots 2 shredded
Lime & salt according to taste
To powder
Dhania 2 tsp
Jeera 1 tsp
Red chillies 6
Grind it to a powder
.In Pressure Cooker add the shredded carrots ( save some for tadka)Coriander leaves,powder, salt, little hing &. 3 cups of water. Cook for 2 whistles.When it's cool open & strain nicely. Add lime juice. Do tadka with mustard,carrot & 2 red chillies.

Nellikai rasam (Amla rasam)

Nellikai rasam
Nellikai 6
Tomatoes 2
Tamarind paste 1/2 tbsp
(Can be adjusted according to sourness)
Ginger 1 inch piece
Pepper jeera powder 1 tsp
Rasam powder 1/2 tsp
Salt 1 &1/2 tsp
Hing a small piece
Turmeric powder 1/2 tsp
Put everything in pressure cooker add a cup of water and cook in medium flame for 3 whistles.
Let the pressure come down, open & blend with a hand blender.
Dilute the rasam with water or dhal water.
Add tadka if you want.
Garnish with coriander leaves.

Thinai adai

Thinai adai
Thinai - 1 cup
Thuvar dhal - 1/2 cup
Gram dhal - 1/2 cup
Urad dhal - 1 tbsp
Hing - 1/2 tsp
Salt as required
Red chillies - 6
Wash & soak the grains for 2 hours. Grind it with salt,hing & red chillies.
Then make adais
Shredded cabbage,carrots,onions could be added to the dough.

Samai puliyotharai

Samai puliyotharai

Samai – 1 cup 

Tamarind – gooseberry size

 Red chillies – 6 

Fenugreek – 1/4 tsp 

Dhania – 2 tsp

Black pepper – 1/2 tsp

Fry all the ingredients on after the other except tamarind. Mix it with 3 cups of water. Let it cool & grind to a powder along with the tamarind. Take a pressure cooker, put 2 tbsp of gingilly oil and season with Bengal gram dhal,urad dhal,mustard and hing. If you like add little groundnuts. When it’s done add the water mixed with the ground powder. Let it come to boil,add the Samai. Mix it thoroughly. Once it starts boiling close the pressure cooker & switch off after 2 whistles.