GOOD RASAM

Ingredients:
Tamarind - limesize or 3 tsp paste
Oil - 1 tbsp
coriander seed - 2 tsp
mustard - 1 tsp
toor dall - 1 tsp
pepper - 1 tsp
jeera - 1 tsp
methi seed - half tsp
asafoetida - half tsp
tomato - 1
coriander leaves 4-5 strands
curry leaves
extract tamarind pulp. add three cups water.
heat oil. add all the incredients except tomato,coriander leaves and curry leaves. Add it to the tamarind pulp. Boil it for 5 minutes. Add one more cup of water. chop tomatoes fine. add it to the rasam. Remove it from fire and add the coriander and curry leaves.

LIME RASAM

Ingredients:
Toor Dall - 2 tbsp
Turmeric Powder- Qtr tsp
Salt to taste
Ginger - 1 inch piece
Green Chilli - 2-3
Fresh Coriander
Lime - 1-2
Mustard - 1 tsp
Oil - 1 tsp
Red chilli - 2
Method:
Pressure cook toor dall. Take it out from the cooker and mash it well. Add 3 cups of water. Crush Ginger and Green chilli. Add it to the dall water. Add turmeric and salt. Boil it in slow fire. Remove it from fire. Add lime juice and fresh coriander leaves. Season mustard and red chilli in 1 tsp oil.

PEPPER RASAM

Ingredients:

Tamarind - Limesize or 2-3 tsp of tamarind paste
Pepper Powder - 2 tsp
Jeera Powder - 1 tsp
Turmeric powder - Qtr tsp
salt to taste
Ghee - half tsp
Mustard - 1 tsp
asafoetida - half tsp

Make extract of tamarind in 2-3 cups of water. Add salt,turmeric powder and pepper powder. Boil it for five minutes. Add one cup of water. When it boils take out from fire. Season it with mustard,asafoetida and jeera powder. Add curry leaves.

One more method:
Soak 1 tbsp coriander seeds, 2-3 spoon of pepper,1 tsp jeera(cummin seed) ,1 tsp toor dall,2-3 red chillies for 15 minutes. Grind to a fine paste with one tomato. Add it to the tamarind extract. Let it boil for 5 minutes and then add one more cup of water and boil. Take out from fire. Add coriander leaves and curry leaves. Season it with mustard and asafoetida in ghee.

TOMATO RASAM

Ingredients:
Riped tomato - 2 nos (medium size)
Toor Dal - 2 tbsp
Tamarind paste- 2 tsp (of little less than lime size)
Salt to taste
Turmeric powder Qtr tsp
Rasam or sambar powder - 1-2 tsp
For seasoning:
Mustard - 1 tsp
Asafoetide - Qtr Spoon
Ghee - half tsp
Method:
Wash and pressurecook the toor dal.
Boil the tomato in water for 5-10 minutes,peel the skin and make tomato puree.
Make tamarind extract by adding 2 cups of water.
Add salt,turmeric powder, 1 tsp of sambar or rasam powder. Allow it to boil for 5 minutes.
remove the toor dall from the cooker mash it well and add 2 cups of water. Add the tomato puree. Boil it in slow fire. When it starts boiling remove it from fire. Season it with mustard and asafoetida in ghee. In the end add coriander leaves.
Take extraqct of tamarind.

Aloo-capsicum sabji

Capsicum - 2-3
Potato - 2-3 medium size
Salt to taste
Turmeric powder - half tsp
Chilli powder - 1 tsp
Cummin seeds - 1 tsp
Cooking oil - 1 tablespoon

Wash capsicum and potato - cut it into 1 inch size cubes.
First add 1-2 tsp oil. When the oil is hot add little salt and fry the capsicum for about 1-2 minutes. This way it retains the green color. Take it out from fire and keep it aside.
Add 1 tablespoon oil When the oil is hot add jeera. When it starts crackling add the potatos. Add turmeric powder and salt. When potatoto is almost done add chilli powder and the capsicum. stir it nicely and when its done take it out from fire.

Capsicum Pachadi

Ingredients:
Capsicum - 2 nos (medium size)
Tamarind - 2-3 tsp - add 2-3 cups of water.( or take limesize and soak in water and extract syrup)
Salt to taste
Chilli powder - 1 tsp
Til Oil - 1 tablespoon
Mustard - 1 tsp
Methi seeds - half tsp
Asafoetida - half tsp
Jaggery - a piece or two for required sweet taste

Heat oil - Add mustard,methi and asafoetida. When mustard crackles add capsicum and saute it for 2-3 minutes. Add the tamarind pulp,salt and chilli powder. When it is almost done add jaggery. Take it out from fire. Can be had with venn pongal,molagootal,dosa etc

Capsicum - sweet&sour

Ingredients;
Capsicum 2 nos (medium size)
Tomato - 5-6 nos
Onion - 1
Green Chilli 4-5
Chilli Powder - 1 tsp
Salt to taste
jaggery - a small piece
For seasoning:
Til Oil - 1 tablespoon
Mustard - 1 tsp
Methi seeds - half tsp
asafoetida - half tsp
Cut the capsicum/tomato into small cubes. Chop the onion. Slit the green chillies.
Method:
Heat the oil - Add mustard,Methi seeds and asafoetida. When mustard crckles - add onion fry it till transparent then add capsicum and tomato. Add salt and chilli powder. cook for about 10 minutes or till the required consistency, Add the jaggery and cook till jaggery dissolves. Garnish with fresh coriander. Have it with roti,paratha etc.