Lemon Rasam.

Lemon Rasam is a liquid type of dish.  You can drink this as soup or starter or even you can eat with rice. It also helps as appetizer. It helps for easy digestion and it helps to improve your taste bud when you are sick.

Pepper seeds, jeera and jaggery is used while preparing this rasam and that adds to the healthy ingredients which helps you to get well soon.
Lets see the recipe Now:

Things Needed:

Lemon : 2 to 3.
Water : 3 to 4 cups.
Green chilly : 2.
Pepper Seeds : 6 to 8.
Jeera : 1/4 Tea spoon.
Jaggery : 1 Table spoon.
Salt :  To taste.
Ingh (Asafetida) : a pinch.
Turmeric Powder : a pinch.
Oil : 1 Tea spoon.
Curry leaves : 6 to 8 leaves.
Coriander Leaves 1 Table spoon.
Ginger : an Inch .

Method:

1.Wash coriander leaves, green chilly, ginger and curry leaves and cut them small.
2.Grate ginger and crush pepper seeds. Keep them aside.
3.Now keep a pan on the fire. Put oil and heat.
4.Put jeera and crushed pepper. Leave it for 10 seconds.
5. Now add curry leaves and ingh to it. Put water and let it boil.
6. Add cut green chilly and ginger to it.
7. Add turmeric powder, salt and jaggery to the boiling water.
8. Let it boil for 1 minute.
9. Squeeze out juice from lemon to the boiling water.
10. Let it boil for 3 to 4 minutes.
11. Add coriander leaves and serve Lemon Rasam with hot rice. OR serve as starter or use it when you have throat pain or fever. This works as kashaya too.
12. Hot Rasam is good for throat.
Its a good appetizer too.

Note : 

You can add more lemon juice if you want. Be careful not to add the seeds since it gives the bitter taste. You can add garlic to this rasam if you are fond of garlic flavour. Definitely it gives a different taste. Adding a spoon of ghee will give better taste. But remember if you are preparing this rasam for the sick person strictly do not add ghee.
Serves. 2 to 3.

Ridge Gourd Skin ( outer layer of Ridge Gourd ) Dal

 Ridge gourd skin dall is a curry with gravy and you can have this curry with rice , chapatis, pooris or even with dosas.
Things needed :
Ridge gourd skin: 1 to 2 cups.
Moong Dal : 1/2 cup.
Green chilly : 2 to 3.
Jeera : 1/2 spoon.
Ginger : 1 Tea spoon.
Salt : to taste.
Oil : 1 Tea spoon.
Ingh : a pinch.
Mustard seeds: 1/4 Tea spoon.
Tomatoes : 2 to 3 .
Curry leaves : 5 to 6 .
Coriander leaves : 2 Table spoons.
Turmeric Powder : a pinch.
Method :
Wash and Remove the edges of  the ridge gourd and wash it again.  Now remove the outer layer of  Ridge gourd and keep it in a bowl.  Boil with little water till soft and keep it aside.  Wash and Pressure cook moong dal  and keep it aside. Wash green chilly , curry leaves and coriander leaves and cut it into small. Wash and remove the skin of ginger and grate and keep it aside.
Now keep a pan on the fire  and heat. Put oil and mustard seeds . Let mustard spurt. Add jeera and cut greeen chilly and fry for 1 minute. Now add ingh and curry leaves. Add boiled moong dal, boil ridge gourd skin and tomatoes . Add ginger, turmeric powder and salt . Mix thoroughly and cook for 3 to 4 minutes.  Stir in between or it may get burnt.  Add coriander leaves and 1 table spoon of ghee and mix it nicely and  serve Hot Ridge gourd dal  with Hot rice .
Note : Do not add the edges to the curry . Cook the pieces till soft to get the better taste. Adding ghee will give a good taste. You can also add cut onions to the dal and cook . This will give a different taste .
Serves 2 .