For a tastier rasam and sambhar

We dont buy sambhar and rasam powder from shops. My mom prepare them at home and its always been homemade. For a tastier and clear rasam, the powder should be ground coarse. For a thick sambhar, the powder should be ground smooth.

Do not pressure cook leafy vegetables

Though we hardly pressure cook leafy vegetables, on a day when i had time constraint, i pressure cooked it and came to know from my friend Arthi Suryanarayanan, that the vegetables lose their vital vitamins when pressure cooked.

The best way is to cook it in a container for 10 mins in the gas directly.

How to make soft pooris

This was a big problem for me whenever i plan to prepare Poori. Then i discovered this tip to make soft pooris.

Its not a big deal. Soak 1 tablespoon of sooji rava in small amount of water for 15 mins. Let the rava gets soaked nicely. Now when we prepare the Poori dough, add this soaked rava along with the soaked water. Keep the dough aside for min of 30 mins.

Now prepare pooris from this dough and you will be surprised to see soft and fluffy pooris :)

Note: I dont use Maida/all purpose flour for making Pooris. With the above tip, Pooris can be made soft with wheat flour itself.

Sprouts

Soak the green gram in a bowl full of water for a minimum of 8 hours. Now drain the water and dry it well under fan for 5 mins. Put the green gram in a hotpack and close it tightly and keep it aside for a night. Next day morning we can see the sprouts coming out. Slightly mix the green gram and close it again. Leave for another 8 hrs for better sprouts.

I have heard people straining so much for bringing this sprouts. Heard they put the soaked and drained green gram in a pure white cloth, tie it tightly and let it hang for 8 - 10 hrs to get the sprouts. I feel this is a much easier method. Hope you all like it.