GREAT COMBINATIONS 1(MONDAY)

TOMATO PAPPU,RICE, GHEE, ALOO FRY, RASAM ,APPADALU, AVAKAYA, PERUGU.


TOMATO PAPPU:

Ingredients:

500 gm Tomatoes (chopped)

1 cup Toor daal

1 tsp Turmeric powder

1 tsp Red Chilli Powder

4 Green Chillies (slit into half & seeded)

Salt to taste

Tempering:

2 tsp oil

3/4 tsp Mustard seeds

1 tsp Cumin seeds

8 flakes Garlic (crushed)

4 whole Red Chillies

12 Curry Leaves

Method:

Put dal in a pan, add tomatoes, turmeric, red chilli powder and green chillies. Bring to a boil, To prepare the tempering, heat ghee in frying pan, add mustard and cumin seeds, stir on medium heat until they begin to pop, add garlic and stir -fry until golden brown. Then add red chillies and curry leaves, stir until the chillies becomes bright red, and pour over the simmering dal and salt to taste .serve hot with rice and ghee.



ALOO FRY

Ingredients:

potatoes -5
Chilli powder - 1 tsp
sugar - 1/4 tsp
Salt to taste
2 tbsp oil

Method:

Boil potatoes and peel the skin. Dice and keep aside. Heat oil in a non stick pan add diced potatoes fry till they are golden brown and crisp. add sugar,salt and fry for 2 minutes. Now reduce the heat to low, stir in the chilli powder and drizzle little oil (1/2 tsp) and mix well. Turn of the heat and shift into serving bowl.
Serve hot with rice.


RASAM

Ingredients:

1 Tomato
2tsp Tamarind pulp
Curry leaves 4-5
Cilantro 2tsp
salt to taste
turmeric powder
1tsp rasam powder

Tempering:

1 tsp oil
1 tsp mustard seeds
1/2 cumin seeds
pinch of hing
1 red chilles



Method:

Cut the tomatoes and keep it in mocrowave for 3min till they become soft.Add the tamarind
pulp ,water,salt to taste,turmeric powder,curry leaves,cilantr oand Cook them for about
10-15 mins. Meanwhile heat oil in a pan, add mustard seeds and cumin seeds. Let mustard
and cumin seeds splutter, add the dry red pepper and hing . Pour it over rasam.