4. TOMATO RASAM:
Main ingredient is the Rasam powder. When you have this ready follow the procedure given below.
Pressure cook ½ cup Red gram dhal. In a vessel boil 1 Cup of water with fine chopped tomatoes (2 tomatoes). Add 1 tbl spn rasam powder, 1 tspn jaggery, allow it to boil for 5 minutes. Add 1 strand of curry leaves, coriander leaves (1tbl spn) after 5 mins of boiling. Add the dhal and boil for 3-4 minutes. Add the juice of soaked tamarind (about 1 tbl spn) and salt. Temper it with little Oil or ghee with mustard seeds and jeera and hing!
5. WHOLE MOONG DHAL (GREEN GRAM) SAMBHAR:
Use the same method for sambhar like rasam. Additions are to cook the green gram with the red gram dhal and add sambhar powder while boiling. recipe for sambhar powder coming up soon!
6. SOUTHEKAYI KOSAMBARI (CUCUMBER SALAD)
Fine chop 1 Cucumber in to small pieces. Add coconut (1tbl spn), green chilli (2 chopped), coriander leaves (1 tbl spn), temper it using oil, mustard seeds and hing. Add salt when you are just about to serve it.
7. SHAVIGE PAYASA (SEVAI KHEER)
Boiled Milk - 1 litre
1 Cup Sevai - Roast it in a deep bottomed pan with little ghee until it turns golden brown.
1½ Cups -Sugar
Cardamom powder - 1 tspn
Saffron - few strands
Raisins - 10
Cashewnuts - fried in little ghee (6-7)
a. Add roasted sevai in boiling milk. Keep stirring on a low flame.
b. Once the sevai is cooked, add sugar to the milk. Allow it to dissolve.
c. After a couple of minutes, add saffron strands, cardamom powder, Cashews and raisins.
d. Switch off the flame. Allow it to cool. Best served when chilled.
8. SAPSEEGE SOPPU AMBODE (Fried flattened balls made from a mixture of Dill leaves and soaked bengal gram)
To grind coarsely without adding much water:
Bengal gram - 1 cup (soaked) save 1 tbl spn for mixing with the batter
Green chillies - 2
Red chillies - 1
Hing - ½ tspn
Coconut - 2 tbl spns
Salt to taste
Once the batter is ready add Dill leaves - half a bunch (chopped) and soaked bengal gram (1tbl spn that you had saved earlier).
Heat Oil in a deep bottomed pan and take a lemon sized batter flatten it and add one by one when the oil is hot. Reduce the heat and allow it fry on both the sides till its golden brown.
Another addition to the batter is fine chopped onion. But since it takes up more oil I omitted it. You can defintely give it a try because with onions its even more tastier.
So there you go, I have posted the recipes for all the food that was on the thali for diwali at my home. Do try this at your home and let me know of your experiences!
Hope she likes it!