HAPPY COOKING!!!

NEEM RASAM : Hi All, Lets quickly move to the most healthy neem flower rasam which helps in digestion, kills worms in kids stomach and of-course helps to maintain diabetics. SERVING : 4 MEMBERS. COOKING TIME : 10 MINS   INGREDIENTS : Dried neem flowers – 1 tblsp. Tamarind – small gooseberry size. Garlic – 3 pods. Mustard –1 tsp Curry leaves - 1 sprig. Asoafeotida – a pinch. Coconut milk – 1/8 cup ( optional) Coriander leaves – a bunch. Coconut oil – 1 tsp. Salt – as required. Mustard – 1/4 tsp. To grind : Garlic – 8 pods. Curry leaves - a sprig. Cumin – 1 tsp Coriander powder – 1 tsp Pepper – 1 tsp. Tomato – 2 nos. METHOD : Grind the grinding ingredients to very coarse paste except tomato.   Grind tomatoes to coarse paste. Soak tamarind in warm water for 10 mins , extract juice and discard the pulp. Heat oil in a vessel, add mustard followed neem flowers and saute till flowers turn c

POTATO KARA CURRY : COOKING TIME : 20 MINS. SERVINGS : 3 MEMBERS INGREDIENTS : Potatoes – 3 Coconut oil – 2 tsp Mustard – 1/2 tsp. Curry leaves – a sprig. Coriander powder – 1 tsp. Chilli powder – 1 tsp. Turmeric powder – 1/4 tsp. Salt – for taste. Lemon juice – 1/2 tsp ( optional). METHOD : Boil potatoes for one or two whistles . Do not over cook , potatoes need to be firm. 90% cooking is enough. When you insert a knife in middle of potatoes it must be firm and not too soft or too hard. Drain water , peel skin and chop to medium sized squares. Heat oil in pan, followed by mustard, curry leaves. When mustard splutters add the spice powders – chilli powder , coriander powder , turmeric powder and saute for 30 seconds in very low flame ( make sure you dont burn them). The add chopped potatoes, salt and mix in low or medium flame till masala incorporates with potatoes well. Increase the flame to