(Note: Cook on low heat.)
94. More Kozhambhu
Ingredients
Yogurt 32 oz.
Coriander seeds 2 tsp.
Cumin seeds 2 tsp.
Red Chili powder 1 tsp.
Chana Daal 1 tsp.
Rice or rice powder 1 tsp.
Coconut (grated) 2 tsp.
Salt 2 tsp.
Mustard 1 tsp.
Turmeric pinch
Red Chili 1
Preparation
Fry Coriander seeds, Cumin seeds, Chana Daal, Red Chili in a little oil.
Grind the mixture with the coconut and add to the beaten yogurt. Add turmeric and bring to a boil.
Stir in rice powder, and heat on low until consistent texture is achieved.
Heat oil and mustard seeds and add to the mixture.
95. Lemon Pickle
Ingredients
Lemons 6
Salt 5 tsp.
Chili powder 5 tsp.
Turmeric pinch
Hing 1 tsp.
Methi 1 tsp.
Oil 5 tbsp.
Preparation
Cut lemons into small pieces and remove the seeds. Add salt and keep for about 12 hours.
Add chili powder, turmeric, and methi.
Heat oil, mustard seeds, and asafoetida. Spread this mixture over the lemons.
Mix thoroughly.
96. Ras Malai
Ingredients
Ricotta Cheese 2 lb.
Half and Half 2 qts.
Sugar 2 cups
Cardamon pods 5