CHANNA FRESH CORIANDER GRAVY

Required:
Channa or chick peas-2 cups
Tomato-2
Onion-1 big
Fresh coriander-2 tbsp
Chilly powder-3/4 tsp
Turmeric powder-1/4 tsp
Coriander powder-1/2 tsp
Garam masala-1/4 tsp
Oil-2 tsp
Cinnamon-1 small piece
Fennel-1/8 tsp
Cloves-2
Salt to taste

Preparation:
Soak channa for 4 hours. Pressure cook with half of the onion for 8 minutes. In a kadai heat oil and add fennel. cinnamon and clove. Add finely chopped remaining onion and saute for 1 minute. Now add finely chopped tomato and saute for 1 minute and add salt. Add cooked channa and add all the masala powders. Finally sprinkle finely chopped fresh coriander. Serve with chapathim poori and dosa.

TOMATO RASAM

Required:
Tomato-2
Green chilly-2
Pepper corns-4
Ginger-1/4 inch piece
Cumin seeds-1/4 tsp
Asafoetida-2 pinches
Tamarind water-6 cups
Turmeric powder-1/6 tsp
Salt to taste
Oil-2 tsp
Fresh coriander-2 tsp

Preparation:
Grind green chilly, ginger, cumin seeds and pepper corns to a coarse paste. In a kadai heat oil and sauté the paste. When it gives a good flavour sauté tomato and pour tamarind water. Add turmeric powder, asafoetida and salt. When it starts to bubble at the ends of the kadai, remove from flame and sprinkle coriander.

RAVA(SOJI) KESARI

Required:
Soji-1 cups
Sugar-1 1/4 cups
Water-2 1/2 cup
Ghee-3 tbsp
Dry grapes-1 tbsp
Cashew nuts-1 tbsp


Preparation:
Heat 1 tbsp ghee in a kadai. Roast cashew nuts and dry grapes. Keep them aside and in the same ghee roast the sooji until it become brown. Remove it from flame and add water to the kadai. When it boils add sugar and stir well to melt. Then sprinkle roasted soji and stir well. When it becomes thick add the remaining ghee. Finally add the roasted dry grapes and cashew nuts. Transfer to a burfi tray and cut into pieces after it cools.