Tomato rasam.
Simmer 2 tomatoes with 3 cups of water, mash when soft and tender,
add smashed garlic (6 nos),
1/2 tbsp cumin powder,
1 tsp crushed black pepper,
1 tsp turmeric powder and salt. Let it simmer over low heat.

Pour tamarind juice (as needed), simmer and remove rasam from heat.
Heat 2 tbsp oil, fry coriander leaves till crispy, add dried chilies and mustard seeds,
stir,
tip into rasam and stir.

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Thai Prawn green curry with ulam raja. Ingredients
1 bunch ulam raja (to be served with prawn dish)
400g prawns (clean heads and keep in fridge to make stock for eg: prawn mee)
1/2 cup coconut milk
4 tbsp oil
salt.

For green paste blend
1 serai
I inch fresh turmeric/kunyit
1 handful coriander leaves
4 shallots
4 green chillies.

Method
Heat oil
fry green paste till oil splits
add prawn
stir and cook for 2 to 3 mins
pour coconut milk
season with salt and simmer till prawns are cooked.

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#navascooking
#NavaKrishnan

Cumin saffron rice.
Ingredients:
2 cups rice (rinsed)
1 1/2 tbsp ghee
1/2 tsp saffron strands (alternatively 1 tsp turmeric powder)
salt.

Heat ghee in rice cooker, fry cumin seeds for 2 to 3 mins, add rice, stir, pour 3 cups of water, saffron, season with salt and stir. Let it cook and fluff up.
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