Ingredients
Milk : 1 litre
Lemon juice : 1 tsp
Method
Boil milk & simmer for few minutes.
Add lemon juice to it and keep stirring until the whey completely separates.
Switch off the fire.
Place a fine cloth over a container and strain it.
Tie the cloth & hang it to a sink tap for 2 hours to let the whey completely drain out.
Flatten it and place it on a flat tawa and keep any heavy weight over it and allow it to set for 2 to 3 hours.
Remove the cloth and cur into shapes.
Store in a air tight container.
Ingredients
Cooked & mashed toor dal : 2 tbsps
Dal water : 1/2 cup
Tomatoes : 3
Tamarind water : 1/2 cup
Rasam powder : 1 tbsp ( recipe Here )
Mustard seeds : 1/2 tsp
Cumin seeds : 1/2 tsp
Ghee : 1 tsp
Curry leaves
Coriander leaves
Asafoetida
Salt
Method
Boil tamarind water with salt,asafoetida,chopped toamtoes,turmeric powder and rasam powder,allow it to boil till the tomatoes gets mushy.
Add dal water,mashed dal and some more water to it.
Let the rasam boil for few minutes
Heat ghee in a pan, add mustard seeds,cumin seeds,curry leaves one by one,whey they splutter pour it over the rasam.
Garnish with coriander leaves and serve with hot rice.
Ingredients
Moong dal : 1/2 cup
Chana dal : 1 tbsp
Jaggery : 1/4 cup
Milk : 3/4 cup
Ghee : 1 tbsp
Cashew nuts : 1 tbsp
Cardamom powder : 1/2 tsp
Chopped coconut pieces : 1 tbsp
Method
Roast moong dal & chana dal with 1/2 tsp ghee until little brown.
In a pressure cooker add milk, 1/2 cup water and the roasted moong dal and cook upto 3 to 4 whistles.
After done mix well and add powdered jaggery,cardamom powder and let it boil on low flame for few minutes.
Remove from flame , fry cashewnuts and coconut pieces in the remaining ghee and add it to the payasam.
Mix well and serve hot.
Ingredients
Cooked & cooled rice : 1 cup
Lemon juice : 2 1/2 tbsps
Green chillies broken : 2
Red chilly broken : 1
Roasted peanuts : 2 tbsps
Mustard seeds : 1/4 tsp
Urad dal : 1/4 tsp
Curry leaves
Gingelly oil
Salt
Method
Heat oil in a kadai,add mustard seeds, urad dal,red chilly,green chillies,peanuts,curry leaves and saute till dal turns golden brown and the mustard splutters.
Switch off the flame, add turmeric powder,lemon juice,salt and mix well.
Add the cooked rice and mix thoroughly.
Serve with potato dry curry and vadagam or with papad.
