Ingredients
1) Jaggery - 1 cup, powdered.
2) Warm water - 3 cups.
3) 2 lemons.
4) Dried ginger - 1 ½ tsp, powdered.
5) Cardamom - 2, crushed.
6) Pepper - ½ tsp, crushed.
7) Salt - ½ tsp, crushed.
Also needed:
A bowl.
A glass.
A clean rectangular piece of cloth.
Instructions:
1) Pour water into the bowl.
2) Add in the jaggery. Mix well with water to dissolve and achieve a brown solution.
3) Fit the cloth over the mouth of the glass.
4) Pour the solution ino the cloth-fitted glass to filter the ingredients.
5) Remove the cloth.
6) Add in lemon juice, dried ginger powder, cardamom, pepper and salt to the solution.
7) Mix the ingredients with a spoon.
8) Serve warm. You can also keep it in the freezer and serve it chilled if you prefer.
Moong dal usal
Ingredients:
1) Moong dal - 1/2 cup.
2) Fresh or frozen coconut - 1 tbsp.
3) Green chilies - 3 - 4.
4) Mustard seeds - 1/2 tsp.
5) Asafoetida - A pinc.
6) Sugar - 1/2 tsp.
7) Curry leaves - 4 - 5.
8) Oil - 2 tsp.
9) Salt - A pinch.
Also needed:
A frying pan.
Instructions:
1) Pour oil into the pan and heat.
2) Add in the mustard seeds and sputter.
3) Add in curry leaves, green chilies and asafoetida. Fry a little.
4) Add in moong dal. Continue frying for 5 mins more.
5) Add about 2 cups water and salt.
6) Put a cover over the pan. Cook under cover till dal is readied but not mushy.
7) Add in sugar and mix well.
8) Garnish with coconut and place before the idol.
Chane Usli
Ingredients:
1) Black chick peas (chane) - 1 cup.
2) Mustard seeds - 1/2 tsp.
3) Asafoetida - A pinch.
4) Curry leaves - 4 - 5.
5) Green chilies - 3 - 4.
6) Sugar or jaggery - 1/4 tsp.
7) Fresh/frozen coconut - 2-3 tbsp.
8) Oil - 2 tsp.
9) Salt - A pinch.
10) Water - 3 cups.
Also needed:
A medium-sized bowl, a frying pan.
Instructions:
1) Pour water into the bowl.
2) Pour in black chick peas to the bowl and soak overnight.
3) Cook the chick peas under pressure until soft.
4) Pour oil into the frying pan and heat.
5) Add in mustard seeds and sputter. Immediately add curry leaves, green chilies and asafoetida.
6) Add cooked chick peas, salt, sugar/jaggery and cook for 5-6 mins.
7) Garnish with coconut and serve.
Kosmari (South Indian cucumber salad)
Ingredients:
1) A cucumber.
2) Moong dal - 2 tbsp.
3) Coriander leaves - 2 twigs.
4) Grated coconut - 2 tbsp.
5) A green chilly.
6) Salt (for taste).
7) Water - 1 ½ cups.
Also needed:
2 mixing bowls (one small and one big).
Instructions:
1) Peel and grate the cucumber.
2) Pour water into the smaller mixing bowl.
3) Add in the moong dal. Soak for about 15 mins and drain.
4) Pour the grated cucumber, soaked dal, finely chopped coriander leaves, green chillies and salt into the bigger bowl.
5) Mix the ingredients well.
6) Cover the items and keep in the refrigerator for a couple of hours.
7) Serve the cucumber salad chilled.
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