Ingredients
Macaroni : 1 cup ( cooked according to the instructions & keep aside.)
Chopped carrot : 1/4 cup
Chopped capsicum : 1/4 cup
Chopped beans : 1 tbsp
Chopped onion : 1 tbsp
Soya sauce : 1 tsp
Chilly sauce : 1 tsp
Pepper powder : 1/2 tsp
Chopped Garlic : 1/2 tsp
Salt
Oil
Method
Heat oil in a large pan,add chopped garlic and fry for few minutes.
Add onion and fry.
Add the vegetables ,sprinkle some salt and saute for few minutes.
Add chilly sauce,soya sauce and mix.
Put the cooked macaroni to the vegetables,salt and mix everything well.
Finally add pepper powder and coriander leaves and mix.
Turn the stove off and serve hot with tomato ketch up.
Enjoy..:)
Ingredients
Yam ( Senai kizhangu) : 1 cup ( chopped)
Grated coconut : 4 tbsps + 2 tbsps
Pepper : 1 tsp
Red chilly : 1
Cumin seeds : 1/2 tsp
Curry leaves
Salt
Coconut oil
Method
Pressure cook yam with turmeric powder & salt till 2 whistles and keep aside.
Grind 4 tbsps coconut, pepper, jeera to a very smooth paste.
Add the coconut paste to the yam,add little salt and let the mixture boil for few minutes.
Heat coconut oil in a frying pan,temper with mustard seeds and curry leaves.
Add the remaining 2 tbsps coconut to it and fry till golden brown cocour.
Put the tempering to the eriserry and mix everything well.
Serve Hot.
:)
Ingredients
Toor dal : 1/2 cup
Tamarind water : 1 cup
Tomatoes : 2
Asafoetida
Salt
Ghee
Coriander leaves
Mustard seeds
Red chilly
Curry leaves
To Roast
Chana dal ; 1 tsp
Coriander leaves : 1 1/2 tbsp
Red chillies : 2
Pepper : 1 tsp
Grated coconut : 1 tbsp
Method
Pressure cook toor dal with 1/2 tsp turmeric powder for upto 5 whistles.
Fry the ingredients given in " to roast" with 1/2 tsp oil and grind it to a smooth paste.
Take a bowl,add tamatind water,chopped tomatoes, asafoetida,salt,turmeric powder and boil for 5 minutes.
Add cooked dal and ground paste ,2 cups of water to this.
When it froths up, switch off the flame and add curry leaves and coriander leaves.
Temper mustard seeds and curry leaves in little ghee and add it to the rasam.
