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Sabtu, 17 Mei 2014

Announcing Cooking Concepts 7 – Dish For Loved Ones

As Valentine Day is around the corner I want to make it extra special by announcing this month’s concept as “Dish For Loved Ones”.

Cook your valentine’s favorite dish..(Exception you can also cook for dear ones). I will be accommodating only fresh entries no archived entries. You can send both Veg and Non Veg entries from Sweets, Desserts, Meals, Tiffins, Snacks, Cakes, Cookies…. so on what ever you cook much loved for your dear ones ( ur mom, kids, dad, friends….).

So why waiting friends, link as many entries as possible.

Here are some guidelines

Make recipes which fit this month’s concept
Please link back to this page.
No archived entries, only fresh entries.
Both Veg and Non Veg recipes are allowed, but No pork and beef.
Use of logo is mandatory which helps to spread the word.
Non bloggers or friends who have problem with linky tool can send me the recipes along with the picture to sravscc@gmail.com.

Hope to See you all participating !!!!!!!!

);

Kamis, 03 April 2014

Living Without Our Daily Bread How to Go Gluten Free for Celiac Awareness Month

About celiac disease - facts, realities and hope

May is celiac disease awareness month.

Living Without Our Daily Bread

by Karina Allrich

Since the birth of agriculture- when our ancestors began to cultivate and harvest grains- human beings have cherished bread. It was a minor miracle, this almost magical transformation of grain into dough. Bread became the staff of life, a daily source of nourishment, symbolic of spiritual renewal.

But what if bread was suddenly poison? What if wheat was toxic, and every bite of a toasted bagel, slice of pizza or forkful of penne inflicted damage to your body?

This scenario is a daily reality for those carrying the gene of an autoimmune disorder known as celiac disease.

Little did I know as I wrote my second cookbook, happily creating recipes for lemon infused pasta primavera and olive-rosemary focaccia, that a hidden twist in my own eclectic heritage would soon disrupt my life. After years of subtle symptoms, an acute phase produced a twenty pound weight loss, joint pain, skin rash, and malabsorption. By December, 2001, I knew I had celiac disease.

According to the Mayo Clinic, celiac disease (also known as celiac sprue or gluten sensitive enteropathy) is on the rise, and more common than previously believed, affecting 1 in 100 Americans.

Triggered by the protein gliadin found in wheat, barley and rye, celiac disease causes the body to attack the villi, those hairy little nutrient grabbers that line the small intestine. Eventually, those intolerant to gluten become malnourished, unable to digest foods and absorb nourishment.

And new evidence suggests that an even broader spectrum of gluten intolerance- dubbed non-celiac gluten sensitivity- may affect an ever widening swath of the U.S. population. Those wrestling with weight gain, pre-diabetes, allergies, and thyroid issues might do well to ask a medical professional about the deepening evidence of gluten sensitivity.

Once known as ‘wasting disease’ or ‘failure to thrive’ in infants and children, adult onset celiac is frequently misdiagnosed, most often mistaken for lactose intolerance, irritable bowel syndrome (IBS), anorexia, and colitis. Unexplained anemia, osteoporosis, blistery skin rashes, migraines, neuropathy, or vitamin B deficiencies are often the tip-off to this disease known as The Great Masquerader. Left to its own destructive bent, undiagnosed celiac disease can lead to severe nutritional deficiencies, brain lesions, ataxia, and non-Hodgkins lymphoma. Prolonged exposure to gluten may also trigger additional autoimmune diseases (AI’s like company).

The cure? A gluten-free diet for life.

That’s the good news.

As soon as gluten is removed from the diet, the body begins to heal. In children, this healing process can be dramatic, often within six months. In adults, the healing takes time. According to the Celiac Sprue Association, celiacs may require up to a year to heal, sometimes two, depending on the severity of the damage.

BECOMING GLUTEN-FREE

After the initial shock and adjustment to the daily reality of gluten-free living, the celiac’s ongoing challenge lies in searching hidden gluten in ingredients and recognizing its myriad sources. English muffins and frosted donuts are obvious no-no’s. But gluten may hide in such unlikely places as soy sauce, veggie burgers and herbal tea. It is a common additive in broth, bouillon, spice blends and prepared soups. It may also lurk in vitamins, medications and wheat germ laden lip balm.

Those of us with celiac disease must become vigilant, reading every label like a true detective.

Kitchens must be scoured for sticky gluten residue lingering on cutting boards and non-stick cookware. Toasters full of crumbs and old wooden spoons can become a source of gluten contamination. Old baking sheets and sponges can hide invisible gluten.

Sharing butter or grape jelly with greasy crumbs from your teenager’s toasted bagel is suddenly scary (we kept two jars of Vegenaise, jam, almond butter, etc in our refrigerator- mine sported Mom’s GF on the lids). When we kept a mixed kitchen, we had a designated gluten cupboard for non-GF breakfast cereals, snacks and sandwich bread. The rest of the pantry was labeled The Gluten-Free Zone.

It took a good 12 weeks for me to truly eradicate every trace of gluten from my diet. Overcoming each setback from unintended exposure took all the determination I could muster. How much gluten is safe for a celiac? Zero was the answer given by the Celiac Sprue Association of America back when I was first diagnosed. I continue to agree.

Even a speck of gluten the size of a crumb is enough to trigger the body’s immune system to attack itself. Which means eating out is very, very risky- a topic worthy of its own post.

WHEAT ALTERNATIVES

There is, indeed, life after rice cakes- the first food turned to by newly minted celiacs. Naturally gluten-free alternatives to wheat such as quinoa, polenta, rice, Thai rice noodles and Mexican white corn tortillas have become favorite staples in our pantry. Potatoes are thankfully gluten-free. Brown rice, corn and quinoa pastas offer nutritious alternatives to standard semolina spaghetti, cous cous and macaroni.

Local markets often carry a variety of gluten-free flours, from classic alternatives such as potato starch and brown rice flour to lovely new choices in baking such as almond flour, sorghum flour, coconut flour, teff and millet flour, and flaxseed meal.

Boxed GF mixes make gluten-free baking a breeze for the beginner, and are increasingly available in most grocery stores. Being the intuitive cook that I am, however, I ended up experimenting, sifting together my own mixtures of gluten-free flours (I prefer a more whole grain, flavorful blend than most commercial mixes offer; most GF mixes feature cheap white rice flour and starches, or occasionally, bean flour- which is difficult to digest).

Baking with gluten-free flours is an art that requires an open, beginner’s mind and a sense of humor.

I’ve made many a brick door stop, and winged more than my share of inedible hockey pucks into the trash bin. Gluten-free flours do not behave in the same manner as wheat flour, and the old rules do not apply. For instance, gluten-free bread dough and pizza dough are not kneaded. Dough is simply beaten like muffin batter and scooped into a pan. I’m still not used to it.

As the champions say, however, practice, practice, practice.

I am happy to report that deliciousness does ensue. We celiacs do not suffer a bland life. Take a gander at my Dark Chocolate Brownies, Coconut Layer Cake, Gluten-Free Pizza Crust, Gluten-Free Whole Grain Olive Bread, and Quinoa Chocolate Chip Cookies, if you don’t believe me.

Sabtu, 29 Maret 2014

Its My Birthday and Two great Sweets Desserts for you

Hello friends tomorrow is my Bday( Nov, 20th).
I am so happy to share these yummy desserts( Gulab Jamun and Rasmalai) with all my dearest blogger friends and to my blog visitors. I would like to have your blessings and continued support forever and ever.

With love,

Mye

When it comes to gifts and presents, i cannot sustain any suspense or secrets. I always open my gifts prior to my bday. So u can ask for another surprise gift on bday too
( one stone two mangoes isnt:)).

Few bday gifts from my loved ones.

Fossil watch from my Akka and Mama.

Laptop bag from my Amma

Swarovski Crystal Pendant from my Hubby

Gift for myself.

Senin, 24 Maret 2014

Stories after the silence what plans for Diwali

October has been a record low on Saffron Trail and I wanted to break the jinx. Initially it was the internet. The MTNL broadband connection is still down, but I have kind of gotten used to the Reliance data card. If the see the positive, it means, Im always connected to the net even in the outdoors. And Ive got used to the slower speed.

To add to the internet problem, both the hubby and me fell sick one after the other - and since I was going under weather after a long long time, it was a heavy bout to make up for all the time the flu bugs have missed me! The loss of appetite that comes with taking medicines, made me stay away from all food blogs, even my favourite ones.

After we got up and running, I thought, Ill get back to my blog now. But that inertia and boredom of blogging had grasped me completely. Except for sneaking into a few blogs off and on, and barely making it to text Raaga a birthday message, its been total hibernation for me. Honestly, I have not been too busy with work, which means a lot of posts could have happened. Its been a strange situation where I know blogging would make me happy and yet I did not want to type blogger.com. The camera is sitting in some unknown location in the house, which has rarely ever happened with me, or any of you food bloggers. I realized it is now or never. If I do not get back now, I probably will distance myself too much from something I love so much.
With Diwali round the corner, I just did a peek into the archives of ST, and discovered that I had gone bonkers making some SIX Diwali treats last year - and most of them being tried for the first time.

Today, gingerly I went into the Another Subcontinent forums, into the Diwali treats thread, checking out on all the goodies. Also, checking out Indiras Mithai section
as well as Manishas tantalizing Orange Burfi - plus browsing through JFI Diwali Round Up -2006 at Vees Past, Present and Me - to get some inspirations.

Hope all of you are having a lovely time preparing for Diwali. What are the plans at your end if I may ask? Id like to try something new and get out of my cooking rut this festive season.

By the way after a really long while, I tried something new yesterday - a one pot Gujarati dish called Daal Dhokli from the Hungry Monster site. It turned out pretty good. Besides that, Ive been making homemade thin crust pizzas at least once a week - thanks to the super active yeast sent across by Anita. I cant thank her enough for that. I managed to gather the enthusiasm to try her Potato Bread, but may be the bread read my hastiness and decided not to rise at all, and I thought it would rise on baking, but that did not happen. It turned out to be what Id call a flop show, but clearly the recipe is not to blame. So I want to try it once more with some more patience on a sunny day.

Otherwise weve been eating out a lot, thanks to my kitchen boredom [translating into blog boredom]. Sernya, a small shack like Tibetan joint run by 78 year old Uncle John, serves heart warming Thukpas, vegetables stir fried Tibetan style, rice and noodles, all for a small sum. If you are in Bombay and youd like to try out authentic Tibetan food, Ill gladly share the address with you. We also managed to go back to Urban Tadka. I dont know if Ive already raved about this place here. We like to call it the one-hour wait place, because no matter how early you land up and which day of the week it is, the minimum wait is one hour. One look at the prices and one taste of the food, and youll know why people dont mind waiting over an hour to have grub. Its Punjabi fare at its very best. Their biryanis are out of the world and so is their simple yellow dal tadka, or Punjabi Kadhi.

Please share with me your Diwali treat ideas, I desperately need some inspiration this year.

Sabtu, 15 Maret 2014

Road Cake for the Car

This recipe is simple biskvit with sour cream and a berry buttercream. Its a cake that I made for the car topper. Kids had a blast and enjoyed it.

For the car topper tutorial click on the link:Cars Lightning McQueen Cake Topper Tutorial

Ingredients:

6 eggs
1 cup sugar
1 cup sour cream
2 cups flour
1 tsp baking powder
1/2 tsp baking soda

Buttercream:
3 sticks butter, softened
3/4 cup berry jam
1/2 cup milk

Fondant recipe for the decorations.

Preheat oven to 325 F.

Separate egg yolks and whisk it with sugar until its fluffy. Add sour cream and mix well.

Whip egg whites until thick foam.

Carefully mix egg yolks with egg whites.

Mix flour with baking soda and baking powder.

Mix in the flour by hand into the batter.

Spray glass baking dish generously. Pour in the batter. Bake about 30 min on 325F. Until golden brown.

Let it cool.

For the cream: I had a homemade jam, that I put thru the strainer to get the seeds out.

Whip butter until light and fluffy.

Add jam slowly.

Add milk gradually while mixing.

Cut cooled cake in half lengthwise. Spread butter cream on.

I added blueberries to it.

Cover all the cake with butter cream. Chill in the fridge.

For the decoration make a Fondant recipe. Make gray, black, green colors. To make a street light use a straw. Roll the fondant and cover the cake. Make the decorations.

Enjoy!!!

Sabtu, 22 Februari 2014

Gooseberry Jam for Tea Time Treats!

My mother-in-law is very partial to gooseberry jam, so I made a couple of pots, using gooseberries I had in the freezer. We dont eat a lot of jam now but when I do make it, I always refer to Margueritte Pattens little book, "Dear Diary" written for Womans Own (anyone remember that?) I picked it up in a second hand book shop about 25 years ago and it is rather the worse for wear.

The recipes are laid out month by month. I have made some other recipes from the book but it is the jam and chutney recipes which I return to again and again. They are very simple and work every time.

Gooseberry Jam

Makes 750g - 1kg (just over 2lb) jam

450g (1lb) gooseberries
4tbsp water with ripe fruit or 300ml (1/2 pint) water with under-ripe fruit
450g (1lb) sugar with ripe fruit or 550g (1 1/4lb) sugar with under-ripe fruit

Wash, then top and tail the gooseberries and simmer with the water until tender. Add the sugar, stir until dissolved; then boil rapidly until setting point is reached.

Im entering this jam for October Tea Time Treats the challenge created by Karen at Lavender and Lovage and Kate at What Kate Baked. Please note: my jam is for home consumption, which is why I am able to re-use my jam jars and lids.

Kamis, 20 Februari 2014

Gluten Free Slow Cooker Recipes for Soups Stews Chili and Roasts

Here is my collection of gluten-free slow cooker recipes for the Crockpot. I love using a slow cooker year round. In the winter it warms the house with comforting spices and inviting aromas and in the summer it helps keep the kitchen cool- not to mention, it does all the work and frees up the day. Reader favorites include African Bean & Sweet Potato Soup, New Mexican Stew with Ground Turkey and Beef in Pomegranate Sauce.

Gluten-Free

Slow Cooker Soup and Stew Recipes

African Bean and Sweet Potato Soup

African Coconut Chick Pea Soup

Big Easy Soup with Andouille Sausage and Beans

Buffalo Sausage Stew

Butternut + Bean Chili

Crockpot Curry with Coconut Milk

Curried Butternut Soup

Curried Carrot Soup with Pan Toasted Cornbread Croutons

Karinas Beef Stew

Kicked Up Coconut Split Pea Soup

Mediterranean Chicken Soup for the Soul

Mexican Pumpkin Soup with Black Beans and Lime

New Mexican Stew with Ground Turkey

Potato Soup for the Sensitive Soul

Pumpkin-Sweet Potato Soup

Purple Cabbage and Sweet Potato Soup with Sunbutter

Roasted Corn Chowder with Chicken, Lime and Cilantro

Roasted Hatch Chile Stew with Sweet Potato

Roasted Tomato Soup

Santa Fe Pumpkin Chowder

Sneaky Tomato Soup

Spicy Vegetable Soup with Lime

Turkey Soup

Vegetarian Mulligatawny with Coconut Milk

Slow Cooker Chili Recipes

Santa Fe Chicken Chili

Two Artists Chili

Slow Cooker Roast and Meat Recipes

Beef and Potatoes au Chocolat

Beef in Pomegranate Sauce

Pork Roast in Brown Sugar Apricot Mushroom Sauce

Kamis, 13 Februari 2014

Fruit Cake for Christmas Two versions With eggs and Eggless

Whats Christmas without Fruit Cake? As a child, my mom would buy the most delicious Plum Cakes from a cake-seller who would come to their bank each year. These fruit cakes are no replacement for those childhood memories of rich-dark cake, but do come close nevertheless.

I have been making Fruit Cake for Christmas since the last five years, but not putting down the recipes in one place always made me hunt high and low for the perfect recipe for me, weeks before Christmas. The perfect recipe for me would be low on butter or oil and also an eggless recipe that tastes as good as the eggy one, if not better.

The eggless version, I got inspiration from Anushrutis Divine Taste. The idea of using smoothly mashed potatoes in place of eggs was a first for me. And since it worked beautifully for her, I had no doubt that it would for me too. I am glad to report that my eggless version is yummier and softer that the one with eggs.

The recipe with eggs is adapted from Raagas blog. I used the same recipe last year too, with much success.

Both recipes have a common starting point which is soaking the fruit a few days ago and then making the caramel a few hours before starting the final cake making.
Although, fruitcake covered with white frosting is popular, i have never been a fan of any kind of icing or frosting, whose only purpose is to send us on a sugar overload. So here are the two recipes that I have used this year with much success.

Prepare in advance
3 cups of mixed dried fruits, citrus peels (raisins, apricot, fig, currants, tutti fruitti, glaced cherries soaked in 1 cup rum with 1 tsp cinnamon powder - for one week-1 month

[Chop the apricot, cherries and fig into small pieces before soaking] I use half this fruit (two cups) per recipe - so 4 cakes for this quantity of fruit.
One batch caramel - reqd per recipe that makes two 8” cakes.

Making caramel

Place ½ cup sugar in heavy bottomed pan. Keep ¾ cup water to boil on the side. On a low heat, let this melt. When it is melting, stir it until it is dark brown in colour. Once sugar has reached this stage, carefully add the boiling water little by little stirring well, until you get a smooth caramel syrup. You can make this ahead as it needs to be completely cool before using in recipe.

Recipe for Christmas Fruit Cake using Eggs
3 cups flour
2 tsp baking powder
½ tsp baking soda
1-2 tsp instant coffee powder

1 cup oil
1 cup fine sugar
1 tsp cinnamon powder
1 tsp ginger powder
2 tsp vanilla essence or 1 tsp mixed fruit essence
3 eggs
¼ cup mixed nuts and seeds (chopped)
3 tbsp Cointreau or Limoncello (optional)
2 cups of soaked fruit

Directions
Grease two 8” round tins and line with parchment paper. You can also bake in multiple foil tins for gifting away smaller cakes. Baking time will be less in case you are using smaller foil tins.
Preheat oven at 175 C.
In a large bowl, beat together oil, sugar, cinnamon and ginger powder, vanilla essence and 3 eggs.
Add the cooled caramel. Whisk well.
In a large dish, sieve the flour, soda, baking powder and instant coffee powder.
To the wet ingredients, add the dry ingredients in batches, folding well to incorporate.
Once nearly done, add 2 cups or half the soaked fruit, nuts and the liquor. Mix well and pour equally into the two greased tins.
Bake for 30 minutes at 175 C and another 15-25 minutes at 150 C covered by foil.
Test the center of the cake if it is done. Cool for 15 minutes in pan. Remove along with paper onto a cooling rack.
Poke holes with a skewer or toothpick and pour two tablespoons of rum or any other liquor. Once cooled, cover with parchment paper and keep in a tin. Repeat the rum-soak every other day for a week or so (optional)

Christmas Fruitcake - Eggless version / Low fat version

Ingredients
3 cups flour
2 tsp baking powder
½ tsp baking soda
1-2 tsp instant coffee powder

1 cup finely mashed potatoes (pressure cook 3 medium potatoes. Remove skin when cool and mash with fork, removing any lumps) Bring to room temperature.
1 cup yogurt plus keep ½ cup yogurt if batter too thick
½ cup oil
1 cup fine sugar
Caramel made using ½ cup sugar and ¾ cup water
1 tsp cinnamon powder
1 tsp ginger powder
2 tsp vanilla extract or 1 tsp mixed fruit essence
3 tbsp Cointreau or Limoncello (optional)

Directions

Grease two 8” round tins and line with parchment paper. You can also use multiple foil tins for gifting away smaller cakes. Baking time will be less in case you are using smaller foil tins.
Preheat oven at 175 C.
In a large bowl, whisk well the oil, yogurt, mashed potato, sugar, caramel, spices and vanilla.
In a large dish, sieve the flour, soda, baking powder and instant coffee powder.
To the wet ingredients, add the dry ingredients in batches, folding well to incorporate.
Once nearly done, add 2 cups or half the soaked fruit, nuts and the liquor. Mix well and pour equally into the two greased tins.
Bake for 30 minutes at 175 C and another 15-25 minutes at 150 C covered by foil.
Test the center of the cake if it is done. Cool for 15 minutes in pan. Remove along with paper onto a cooling rack.
Poke holes with a skewer or toothpick and pour two tablespoons of rum or any other liquor. Once cooled, cover well with parchment paper and keep in a tin. Repeat the rum-soak every other day for a week or so (optional)

Tip

For both versions, let the cake sit overnight before slicing or it may be very crumbly.

So Merry Christmas to all of you. Eat all the good stuff in moderation and save yourself from guilt pangs. Revel in the festive spirit and close 2010 on a high.

Minggu, 02 Februari 2014

STRAWBERRY SHAPED MARZIPAN SWEETS FOR CHRISTMAS

MARZIPAN SWEETS
Makes 30 pieces Preparation time 1 hour
Ingredients
250 grams almonds
250 grams sugar
300 grams icing sugar
2 egg whites
A little rose water for grinding
¼ teaspoon almond essence
250 grams cashew nuts
1/4 teaspoon pink food colour

Grind the almonds and cashew nuts with the egg whites and rose water to a smooth paste. Transfer the paste into a heavy bottomed pan and add the sugar and the pink food. Cook on low heat stirring all the time till the mixture forms a soft ball. Remove from heat and add the icing sugar. Knead till it forms a dry ball. Divide the mixture into even sized balls and mould into strawberry shapes.

Selasa, 28 Januari 2014

4 Delicious crackers spread recipes for your next party

When it comes to entertaining friends and family at various get-togethers going that I every year host...I like prepare recipe s just for the delicious taste. Just like my party guests I have my party to enjoy and not 2 or 3 days to spend all of the food. With that said the 4 recipe-s super easy to prepare and make great appetizer spreads, served with a variety of your favorite crackers.

Three of these 4 crackers spread serve to allow you the flavors infuse recipe-s for a few hours before, must be refrigerated. The fourth recipe is warm fresh best served out of the oven.

To spread green pepper crackers recipe

2 large eggs, beaten

1 Tablespoon butter, soft

2 TABLESPOONS granulated sugar

2 Tablespoons white vinegar

1 (8 Ounce) block cream cheese, soft

1 green pepper, chopped

A bath Pan combine the eggs, butter, granulated sugar and vinegar and cook for 5 minutes, stirring constantly. Remove the burner cool and then to let pour mixture into a mixing bowl. Stir in the softened cream cheese and chopped green pepper and stir until well to the other ingredients in are mixed. Covering Bowl and refrigerate for 2-3 hours before serving.

Artichoke cracker spread spread recipe

1 (16 Ounce) can artichoke

1 Cup low - fat mayonnaise

1 Cup of grated Parmesan cheese

1 Teaspoon garlic powder

Artichokes, flush drain and then cut in the quarter-finals. Combine sliced artichokes in a medium mixing bowl, mayonnaise, parmesan cheese and garlic powder until mixture is creamy. Spread mixture into the bottom of a 9 "Round Cake Pan and bake in a preheated 325 degree oven for 35 minutes or until the top is lightly browned." Remove from oven and let cool for 10 minutes before serving. If Left-Overs, cool you immediately in an airtight container.

To spread cream cheese cracker recipe

1 (8 Ounce) block cream cheese, soft

1 Cup walnuts, removed from shell and crushed

1 to 1 1/2 cups plump raisins

In a small bowl, combine cream cheese softened pieces and the raisins with a rubber spatula crushed walnut, to combine all three ingredients. Serve refrigerator for 1 to 2 hours before.

Cheesy spinach crackers recipe to spread

2 Boxes frozen chopped spinach

2 Cups low - fat mayonnaise

1/2 Cup onion, finely chopped

1 (8 Ounce) bag cheddar cheese, shredded

Remove spinach from freezer 30 minutes before preparation. Once it has thawed, rinse, drain the water way and place it in a medium size mixing bowl type. Stir in the low - fat mayonnaise, chopped onions and cheddar cheese. Cover the bowl and serve in the refrigerator for 2 hours before.

Shelly Hill life in Pennsylvania, cooking, baking and hosting parties is a mother and grandmother for your friends and family members. Shelly is the owner of the popular foodie blog called shakin n Bakhin in the kitchen at http://wahmshelly.blogspot.com find free party ideas, cooking tips and free recipes.

Jumat, 24 Januari 2014

Lentil Soup for Idly and Dosa Paruppu Thakkali Soup

Preparation time-5mins

Cooking time-25mins

Serves-5

This is one of our traditional family recipe, i had not tasted this soup anywhere else. This soup is served along with hot idlys and crispy dosas. I also like eating this soup with steamed rice. This soup will be mild and great in taste. This soup is perfect for all ages. Its great food for the toddlers too. When feeding the toddlers you need to mash the steamed rice very well and add this soup generously to the rice and feed them.

Ingredients

Toor dal/ Split pigeon peas-1cup( washed and soaked for 1/2 hour)

Tomatoe-100gms( finely chopped)

Onion small-1( finely chopped)

Ghee-2tbsp

Red chilly powder-1/2tsp

Turmeric powder-1/4tsp

Pepper powder-1/2tsp

Salt to taste

Vadagam-1/2tsp

Method

Pressure cook the toor dal and tomatoes for 15 mins. Once the toor dal is well done, allow to cool and mash well with lentil masher. Strain the juice of the mashed toor dal with help of fine hole strainer. Add water to the toor dal residue and strain again, follow this step again and again till you get enough juice form the toor dal. Throw away the toordal residue since all the nutrients has been extracted through the juice. Collect this lentil juice in a deep vessel, add red chilly powder, turmeric powder, pepper powder and salt. Place the vessel on heat and bring to boil, simmer the soup for 5 mins. In the meantime heat a tadka pan and add ghee, when hot add the vadagam and onions, fry for few seconds. Add the onion tempering to the simmering soup. Turn off the heat and Serve this hot soup with Idly, Dosas or Steamed rice.