Mysore Rasam - Lentil Soup with Tamarind and Freshly Ground Spices

Preparation time: 15 minutes

Cook time: 10 minutes

Serves: 4 

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Ingredients:
For the rasam powder:
Coriander seeds - 2 tbsp
Chana dal - 2 tbsp
Red chilies - 5
Black pepper - 1 tbsp
Cumin seeds - 1 tbsp
Fenugreek seeds - 1/2 tsp
Grated coconut - 3 tbsp
Curry leaves - 1 spring

Roast the above ingredients, except coconut and curry leaves, in 1/2 tsp oil until golden brown. Add the grated coconut and curry leaves.  Fry until dry.  Let it cool and grind into a fine powder.

For the rasam:
Toor dal - 1/4 cup
Tomato - 2, chopped
Tamarind pulp - 1/2 cup (soak about 1 tbsp of tamarind in hot water for 10 minutes and squeeze out the pulp)
Rasam powder - 1 tbsp
Turmeric powder - 1/4 tsp
Jaggery - 1 tbsp
Asafoetida - 1/8 tsp
Mustard seeds - 1 tsp
Salt - to taste
Coriander leaves - 1 tbsp, chopped
Ghee - 1/2 tsp

Method:

1. Pressure cook toor dal with enough water until soft.  Puree the dal with a hand blender.  
2. Transfer it to a large sauce pan and add 2 cups of water and tamarind pulp.
3. Add the chopped tomato, turmeric powder, jaggery and asafoetida.
4. Cook until tomatoes are soft.
5. Mix the rasam powder with little water and make a paste.  
6. Add it to the boiling rasam along with salt.
7. Let it boil for 3 minutes and simmer for 2 minutes.
8. Heat ghee in a small skillet and add splutter mustard seeds.  Add it to the rasam.  Mix gently.
9. Garnish with chopped coriander leaves / cilantro.
10. Serve as a soup or with steamed rice.

Milagai Podi with Flax Seeds ~ Spicy Dal Powder for Idli - Dosai

Preparation time: 2 minutes

Cook time: 15 minutes

Serves: About 3 cups

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Ingredients:
Urad dal - 1 1/2 cups
Chana dal - 1/2 cup
Flax seeds - 1/4 cup
White Sesame seeds - 1/4 cup
Red chilies - 10 to 15
Asafoetida - 1 tsp
Powdered Jaggery - 2 Tbsp
Oil - 2 tsp
Salt - to taste

Method:

1. Dry roast the flax seeds and sesame seeds in a skillet, on low flame until light golden brown.  Seeds will start popping after 2 minutes.  Transfer the seeds to a plate to cool.
2. In the same skillet, add the oil, urad dal, chana dal and red chillies.  
3. Roast on a low flame until golden brown.  Make sure to keep stirring while roasting.  This will take about 8 to 10 minutes.
4. Switch off the flame and add asafoetida and mix well.
5. Let it cool completely.
6. Add required salt and grind the cooled dal, sesame - flax seed mixture and jaggery into a coarse powder.
7. Mix the powder well.  Let it cool completely.
8. Store in a dry, airtight container.
9. Serve with Sesame oil (nallennai).

Oven Roasted Brussels Sprout with Habanero Sauce

Preparation time: 5 minutes

Cook time: 40 minutes

Serves: 4

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Thank You Radhika for this wonderful recipe.

Ingredients:
Brussels Sprout - 2 lbs
Habanero sauce - 1/2 tsp or less (Caution:  It is an extremely hot sauce, so use according to your taste)
Olive oil - 3 - 4 TBSP
Lemon juice - 1/2 lemon
Salt - to taste

Method:

1. Pre-heat oven to 400 degree F.
2. Cut brussels sprout lengthwise and place it in a baking sheet lined with parchment paper or foil.
3. Mix olive oil, habanero sauce and salt.  Pour over brussels sprout and mix well to coat.  Spread evenly.
4. Bake for 40 minutes, turning the brussels sprout halfway through the cooking.
5. Squeeze in the lemon juice.  Toss well.
6. Serve warm.