Irumbampuli (Bilimbi) Pickle

Ingredients:
Irumbampuli/ Bilimbi: 2 cups
Garlic chopped: 2 tbsp
Ginger chopped: 2 tbsp
Chilly powder: 11/2 tbsp
Eastern pickle powder: 1 tbsp
Asafeotida Powder: ¼ tsp
Fenugreek powder: 1/4 tsp
Mustard Seeds: 1 tsp
Fenugreek Seeds: ¼ tsp
Salt: to taste
Vinegar: 11/2 tbsp
Gingelly Oil: 1 tbsp
Boiled water: 1/2 cup

Method:
Wash and cut the bilimbi into round pieces. Mix bilimbi with 1/4 tbsp chilly powder and 1 tsp salt, keep aside for half n hour. Heat oil in a pan add mustard seeds and fenugreek seeds. Allow it to splutter, add chopped ginger, garlic. Fry till golden color, reduce the flame to low. Add chilli powder, Pickle powder, turmeric powder, fenugreek powder and asafeotida powder. Saute well. Add 1 tbsp vinegar. Add bilimbi and mix well. Remove from fire. Heat 1/2 cup water in a pan, add 1 tsp salt. Allow it to boil, remove from fire. Pour this into the pickle. Stir well. Pour 1/2 tbsp vinegar in a bottle/container, Close the bottle and shake well. Add pickle to the bottle.

Rice Stick Noodles

Ingredients:
Rice stick noodles: 250 gm
Chicken thighs: 3-4 pcs
Cabbage: 1/4 cup
Carrots: 2-3 medium pcs
Button Mushroom chopped: 4-5 pcs
Onion chopped: 1 big
Green chilli: 2 pcs
Garlic chopped: 2-3 pcs
Shrimp: 1/4 cup
Soy sauce: 2-3 tbsp
Hot sauce: 1 tsp
Tomato sauce: 2 tsp
Oyster sauce: 1 tsp
Pepper powder: 1 tbsp
Green peas: 1/4 cup
Chicken broth
Salt:
Olive Oil:
Green onion: garnishing



Method:
Soak the noodles in water for about 30 minutes until soft. Drain and set aside. Boil shrimp with little water and set aside. Boil chicken thighs with 4-5 cups water till cooked. Reserve chicken broth for cooking noodles. Cut chicken into small pieces. Heat oil in a pan, add garlic and green chilli, fry for 2-3 minutes. Fry onion till the raw smell goes, add salt, cabbage, carrot and cook for 5 minutes. Add chicken, shrimp, peas, button mushroom and pepper powder to this. Saute well, then add soy sauce, hot sauce, tomato sauce, oyster sauce. Cover and cook for 4-5 minutes or till cooked and set aside. Add broth to another pan and transfer to stove, when its starts boiling, add noodles, cook till it become soft. Reduce the flame to medium, add the prepared mix to this. Mix well with wooden spoon. Add green onion, Serve hot.

Pachari Payasam

Ingredients:
Pachari/White rice: 11/2 cup

Jaggery: 2 1/2 cup
Milk: 1 1/2 litre
Cumin seed powder: 1/4 tbsp
Cardamom crushed: 8 pcs
Chukku/ dried ginger powder: 1 tsp
Cashew nut: few
Kismis: few
Coconut flakes: 1/4 cup
Ghee

Method: 
Wash and clean the rice, In a deep bottom pan combine 1/2 litre milk and 3 cups water and transfer to the stove. When its starts boiling add rice. Reduce the flame to medium. Cook rice till done. Melt jaggery in a pan, strain the impurities. Pour this melted jaggerry to the cooked rice. Cook for 5-10 minutes. When its become dry Add 1 tbsp ghee. Cook for another 3-4 minutes.  Add 1/2 litre milk to this.  Boil for another 5 minutes. Add dried ginger powder, cardamom, Cumin seed powder to this, stir well. Add balance 1/2 litre milk to this. Cook for 1 more minute. Remove from fire. Heat ghee in another pan, fry cashew, kismis and coconut flakes. Add this to the cooked payasam. Serve hot.

Rasam

Ingredients:
Toamto: 1 big
Green chilli: 1 pc
Garlic: 6-7 pcs
Ginger: 1/4 tbsp
Red chilli: 1 pc
Cumin seeds: 2 tsp
Chilli powder: 1/4 tbsp
Coriander powder: 1 tsp
Pepper powder: 3/4 tbsp
Salt: to taste
Asafotida: 1/4 tsp
Tamarind: small gooseberry size
Oil
Coriander leaves: few
Mustard seeds: 1 tsp
Water: 1 cup

Method:
Dip tomato into boiled water for 5 minutes, remove skin and chop finely. Soak tamarind in 1 cup water, squeeze and take out the extract, keep aside. Crush green chilli, garlic, ginger, red chilli and cumin seeds using grinder. Add chilli powder, pepper powder, asefotida and coriander powder to this. Heat oil in a pan, splutter mustard seeds, add 1 pc red chilli. Add grinded mix to this and saute well. when the raw smell goes add tomatoes. Saute well till the oil seperates. Then add 1 cups water and tamarind extract to this. Remove from fire before it starts to boil. Garnish with coriander leaves. Serve hot with rice.