Kollu Rasam

Broth Ingredients

• water leftover from cooked horse gram

• ½ lime size tamarind, juiced

For the paste

• 1 tablespoon sesame oil

• 2 teaspoon black pepper

• 1 teaspoon cumin seeds

• 3-4 cloves garlic

• 1 medium tomato

• 1 teaspoon salt

• ¼ cup cooked horsegram

For tempering

• ½ teaspoon mustard seeds

• ½ teaspoon urad dal

• ¼ teaspoon fenugreek seeds

• ¼ teaspoon cumin

• 1 sprig curry leaf

Finishing

• 1 teaspoon jaggery (optional)

• 1 tablespoon coriander leaves

1. Boil ¼ cup of horsegram with 2 cups of water in a pressure cooker for 10 minutes. Drain the water and set aside.

2. Soak half a lime size tamarind in water for 15 minutes and make a puree out of it and set aside. Tamarind water gives the rasam that tang.

3. Heat sesame oil in a pan and add pepper, cumin and garlic and saute till it starts to pop.

4. Add in one medium chopped tomato. Add in the salt. Cook the tomatoes till they start to become semi dry. Add in 3-4 tablespoons of cooked horsegram and remove off heat.

5. Let this mixture cool and then grind to a smooth paste. Heat oil in a pan and add mustard seeds, urad dal, fenugreek seeds and cumin. Let it pop. Add in the tamarind juice, the ground paste and the curry leaves. Let it simmer on low flame for 10 minutes.

6. Add in the kollu/horsegram leftover lentil water. Cook for a couple of minutes more. Add in a small piece of jaggery and coriander leaves. Remove off heat.

7. Serve hot with rice. If there is leftover rasam, strain it next day in a mesh strainer and slightly heat it and serve as a nice warm broth.

Coconut Chutney

Coconut - 1 cup, grated

Roasted Channa Dhal - 1/4 cup

Green Chilli - 4

Tamarind - a small pc.

Cumin seeds - 1 tsp

Ginger - a small pc.

Garlic - 2 cloves

Cilantro (optional)

Salt

For Tempering:

Oil - 1 tbsp.

Mustard - 1 tsp

Urad Dhal - 1/2 tsp

Asafetida - 1/8 tsp

Shallots - 1, chopped

Curry Leaves

Red Chilli - 2

In a blender add the Coconut along with roasted Channa Dhal, Green Chilli, Tamarind, Cilantro (optional), Ginger, Garlic and required Salt. Grind this mixture to a fine paste and keep aside.

Temper Mustard, Urad Dhal, Asafetida, Shallots, Curry Leaves and Red Chilli in hot Oil and add to the above Chutney.

Pizza Dough

Instant Yeast - 1 tsp

Salt

Sugar - 1 tbsp.

Warm Water - 2/3 cup

Oil - 1/4 cup

All Purpose Flour - 2 cup

Knead Yeast, Salt, Sugar, Water, Oil and Flour into a soft dough. Transfer the Dough to a lightly oiled bowl and cover. Let rise for about 1 hour. Punch down the Dough and let rise again for 45 min. Spread the Dough onto a Pizza pan coated with Cooking Spray. Add Sauce and Toppings as preferred and bake at 425 for 25 to 30 min, or until crust is lightly browned and Topping and Cheese are hot.