Mullangi (Raddish) Sambar

INGREDIENTS

1.raddish 5nos
2.tur dal 1/4th cup.
3.tamarind small lemon size

4.sambar powder 3 heaped spoon.
5.salt to taste.
6.a pinch of asafoetida

TO TEMPER

1.Sesame oil 2tsp
2.mustard seeds half a spoon
3.methi seeds half  a spoon
4.hing powder
5.curry leaves.

PROCEDURE

• pressure cook turdal with a pinch of turmeric with water, mash it and keep it aside.
• soak tamarind in 1/2 cup of hot water, after some time add a cup of water and take juice of it.discard the waste part of tamarind,
• cut the radish into roundels,keep a kadai on stove,switch it on,
• now pour 2tsp sesame oil when it is hot put mustard seeds, methiseeds, and curry leaves.
• after the mustard seeds spluter and methiseeds change its colour slightly, put raddish or mullangi pieces..add the required salt .

• saute well for 5 minutes.then add 1/2 cup of water,let the raddish pieces cook well.
• now add tamarind juice and a pinch of solid (katti perungayam)asafoetida if you have otherwise add the asafoetida powder in the end,

• add 3 heaped tsp of sambar powder,mix it well,let it boil well till the raw smell of tamarind and sambarpowder goes..

• now add the boiled mashed tur dal 

• simmer the stove,let it boil for 5 to 7 min.

• now add the 1/2 tsp of hing powder,close with a lid and switch off the stove.
• tasty sambar is ready,serve it with rice with sesame oil.

Cauliflower pakoda

INGREDIENTS

1. cauliflower medium size 1
2. chilli powder -2tsp
3. gram flour/kadalai maavu - two fist full
4. rice flour - 1 fist full
5. salt to taste.
6. oil to deep fry.

METHOD

• Clean the cauliflower. Separate it into medium sized flourets.
• Blanch the flourets in hot boiling water containing turmeric powder and a pinch of salt for 2 mins.
• Then drain the water.take a wide mouthed bowl and add gram flour, rice flour, salt and chilli powder. Mix it.
• Then add the cauliflower flourets to the above mixture and mix it thoroughly. Keep it aside for 10mins.

• Now take a kadai and heat oil in it. When it is hot enough fry the flourets in batches.

• After frying, take it out and place them on a tissue paper to remove excess oil.

• Crispy pakoda is now ready!

Vazhakkai chips

INGREDIENTS

1.Raw Banana -2

2.Salt to taste.

3.Chilli powder -1tsp

4.Oil to deep fry.

METHOD

• Take a Raw Banana. Cut both the edges. Slit the skin with a knife.

• Now take the inner part out. (you can also peel it with a peeler)

• Take required amount of salt and dissolve it in water to get a salt solution.
• Pour oil in a kadai for deep frying. Let it get hot enough.
• Sim the flame of the gas stove. Hold the slicer above the oil and start slicing the banana. 
• Just slice enough. Do not over crowd the bananas.

• After few seconds, flip it. Fry it till the ishhhh.. sound stops.
• Sprinkle salt water over the chips.
• Now take the chips out.