Mysore Rasam

Ingredients:

Dhal 1/4 cup well cooked and diluted.
Tomatoes, medium sized 2
Tamarind (imli) a small lemon size
Turmeric powder 1/4 tea spoon
Hing 1/4 tea spoon
Salt to taste.
Coriander leaves 3 tea spoons chopped fine
Finely chopped - 1/2 tomato.

Seasoning: Ghee 1 tea spoon with 1/2 tea spoon mustard.


Grind Together:

Dhania 2 tea spoons
Thur dhal 1 tea spoon
Coconut grated 3 tea spoon
Jeera 1/4 tea spoon
Black Pepper 1/4 tea spoon
Red Chillies 5 to 6
Roast the above items in ghee and grind finely.


Method:

Soak tomatoes in hot water and crush them. Extract the imli pulp adding warm water and add the crushed tomatoes. Add turmeric powder, salt, hing and the finely grounded masala paste. Allow the mixture to boil well. Add the diluted dhal and bring to boil. Add Coriander leaves and a few pieces of finely chopped tomatoes before removing from fire.Season with ghee and mustard.Serve hot with rice. Vadas can also be soaked and served as Rasam Vada

Gobi Dhum

Ingredients :

Cauliflower - 1
To Crush - Onion - 3,
garlic - 10 to 12 pieces.
Don't grind them well, just sort of crushed together.

To grind well : poppy seeds - 1 tsp, cashews - 10, red chillies - 10, salt, turmeric powder - ½ tsp, cloves - 4, cinnamon - 3, jeers - 11/2 tsp, coriander - 11/2 tsp, coconut - 1 cup.
Grind them well.

Method:

Cut the cauliflower into big pieces, add salt to water and soak the cauliflower for about 15 - 20 minutes.Add the ground masalas together .Take a pan and add some oil to it and coat the cauliflower with the masala and add them to the pan and let the cook with the masala for about 45 minutes in simmer along with the masala.Take care that the masala doesn't stick to the bottom of the pan

Paneer Butter Masala

Ingredients :
Paneer - 1 cup
Curd - 1 cup
Salt
Butter - 21/2 tsp
Oil to fry
To grind :
Onion - 1
Ginger & garlic paste - 2 tsp
Red chillies - 3
Tomato - 5
Coriander leaves - 1 cup
Curry leaves
Coconut - 11/2 tsp
Poppy seeds - 2 tsp
Cloves & cinnamon - 5
Coriander powder - 3 tsp
Cardamom - 2
Red chilli powder - 1 tsp

Method:

Take half the butter and add to the oil and heat them in a pan, add the ground masala to the pan.
Add the paneer and the rest of the butter after the masala comes to a boil Let it simmer for about 15 minutes.
Add little water when needed After it comes to a boil add the coriander leaves and serve it hot with
finely cut onions and lemon juice