Mysore Rasam

Makes - 4 cups

Tomatoes -2
Toor Dal -3 tbsp
Tamarind - small gooseberry size (soak it in a cup of warm water)
Turmeric Powder - a pinch
Asafoetida - a pinch
Curry leaves -few
Salt to taste

Roast and Grind
Coriander seeds -2 tsp
Bengal gram Dal  - 1 1/2 tsp
Whole black pepper - 1/2 tsp
Red chillies- 1-2
Grated Coconut -1 tbsp

For the seasoning
Ghee -1 tsp
Mustard seeds-1/4 tsp
Jeera/cumin seeds - 1/4 tsp
Curry leaves -few

For garnishing
Coriander leaves -2 tbsp finely


Preparation
1. Soak tamarind in a cup of hot water for 15 minutes, extract the juice and discard the pulp.
2.Soak dal in hot water (appoximately 3/4-1 cup) for 15-20 minutes before cooking. It saves a lot of time and fuel. Pressure cook dal until soft and mash it well.
3.Fry the ingredients mentioned under "roast and grind" in a little ghee, add grated coconut in the end and fry a little. Grind everything together to a fine paste adding little water or you can even powder it without adding water.

Method 
1.Take tamarind extract, add 2 chopped tomatoes, curry leaves, turmeric powder, a pinch of hing and salt needed.
2.Boil on low heat until it reduces and the raw flavor of the tamarind goes.
3.Then add the ground paste, cooked tur dal and needed water. Switch off when it becomes frothy. Do not boil the rasam as it will spoil the taste.
4. Heat a tsp of ghee, add mustard seeds, cumin seeds, when it splutters, add curry leaves and pour it over the rasam.
5.Garnish with finely chopped coriander leaves. Serve hot with cooked rice and any vegetable curry or stir fry.

Veg Puff

Makes 18 Puffs

Puff pastry - 1 box
Potatoes - 2
Onion - 1
Green Chiles - 2 or 3
Turmeric Powder - 1/2 tsp
Cumin Powder - 1/2 tbsp
Coriander Powder - 1/4 tbsp
Chat Masala - 1/2 tbsp
Dry Mango Powder - 1/2 tbsp
Salt to taste

1. Take the sheets of Puff Pastry out and thaw them at room temperature for about 40 minutes.
2. Pre-heat the Oven at 400 degrees Fahrenheit.
3. Now for the stuffing, take a small skillet and heat Oil on medium heat.
4. Once hot, add in the Green Chiles and Onions and saute till Onions turn translucent.
5. Meanwhile boil Potatoes with little salt in microwave.
6. Smash the boiled potatoes and add it to the onions.
7. Add in the spices – Cumin Powder, Coriander Powder, Turmeric Powder, Chaat Masala and Dry Mango Powder.
8. Mix really well and keep aside.
9. Cut the Pastry sheets strips into 3s to form a square.
10. Put 1 tbsp (approx) of the stuffing in the center.
11. Fold the Pastry Sheet to make a triangle.
12. Use a fork and gently, but firmly, press into the sides and press away (to form a design and help seal)
13. Put the Puffs on a cookie sheet lined with foil.
14. Place in the pre-heated oven at 400 degrees F for 15 minutes.
15. Once they are out of the oven, transfer them to a cooling rack and allow them to rest and cool down for 5 minutes.

16. Serve with chutney or ketchup.

Nutella mug cake

Makes 1 very large serving

Self rising flour - 4tbsp
While granulated sugar - 4 tbsp
Egg -1
Cocoa powder - 3 tbsp
Milk - 3 tbsp

Olive or vegetable oil - 3 tbsp

1. Combine all ingredients in a large coffee mug. Whisk well with a fork until smooth.
2. Microwave on high for 1 1/2 - 3 min. [Time depends on microwave wattage.]
3. Top with whipped cream and a little chocolate sauce if desired. Enjoy!

Note: Depending on the wattage of your microwave, you may have to increase cooking time.

Coriander Rice

Basmati rice - 1 cup
Coriander leaves - 1 cup tightly packed and a handful
Onion -1 cup, chopped
Ginger - 1 inch piece
Green chilli - 2-3
Salt as required
Oil -1 tbsp
Cumin seeds -1 tsp
Cashews
Ghee - 1 tbsp

1. Wash, drain and soak the basmati rice in warm water for about 10 minutes.

2. Pressure cook the rice with 2 cups of water and 1 tbsp of oil. Once the rice is cooked, cool slightly and then fluff up to separate the grains.

3. Wash coriander leaves under running water 2-3 times. Chop it and grind it along with ginger and green chilli using very less water. (Add little water only if needed). Keep the paste aside.
4. Heat oil in a pan, add cumin seeds, when it sizzles, add finely chopped onions and saute till it turns translucent.
5. Then add the grounded paste, salt and saute until the corainder is cooked and the oil separates.
6.Add the mixture to the rice and mix well. Heat ghee in a separate pan, fry cashews to golden brown and add to the rice.

Serve with raitha or papad. 

Besan Ladoo

Makes: 15-20

Ladoo Besan - 2 cups
Powdered sugar - 1 1/2 cups
Ghee - 1 cup
Green cardamoms
Cashews
Any other dry fruit of your choice

1. In a pan, dry roast the besan for about 15-20 mins on low flame or till it slightly changes color.
2. Then add the ghee, 1/2 cup at a time and keep mixing on low flame till the besan is well roasted and the ghee starts leaving the sides. [ approx 30-45 min]
3. Peel the cardamom seeds, and crush these along with the cashews into a coarse mixture.
4. Mix this into the besaem and allow to cool a bit.
5. When the mixture is warm, not hot, add the sugar and mix well.
6. Taking about 2 tbsp of the besan mixture in hand make round balls. Make the ladoos when the mixture is still warm as it helps to shape the ladoo better.
7. Top it with the dry fruit of your choice and place it on a clean dish. Continue making the ladoos with the rest of the mixture.
8. Allow the ladoos to cool and store in an airtight container.