The little story teller

I’m sharing a couple of stories  written by Varun. His stories seem to be inspired from several sources, his dreams being one such source:) I have punctuated here and there, but have left the text unedited:)  Pictures of the original are attached.

The Ghost and the Zombie

One man wanted money. So villagers gave toothpick and he spent lot money with the toothpick. Every night it will be a ghost night. Villagers try to kill him but the rich man shooted the villages and one ghost night the villagers became ghosts and the rich man was a police. The ghosts touch “the” police and police became a ghost and god watched everything and ghost tuch (touch) the god and they became a ghost.

(The / end)

PS: When asked to explain the toothpicks connection, he says that they are magic ones that turn into money when water is sprinkled on them

Fishing for food

Once there lived a deer hunter. He wanted (to) go for fishing. He went and found 10000 fishes. He tried to eat and next day the deer hunter was strong.

The end

(This one comes with a moral too)

Moral: if you eat good food, you will be strong.

Cabbage Urpindi (Thogayal)

Come!  Break the monotony. Try this dish instead of the regular cabbage subji or dhal.  Am sure you’ll like it.  Do post any variations you try..

Ingredients:  Cabbage leaves, red chillies 2, green chilli 1, LG 1 piece, Urud dhal 1 tbps, gingely oid, salt, coriander leaves,tamarind pulp (from 1/2 lemon sized tamarind)


1. Wash and chop cabbage – 1 cup
2. Fry red chillies, urud dhal, LG,green chilli in 2 tsps gingely oil till the dhal turns reddish brown. keep aside
3. Saute the cabbage in t tsp oil for a minute.
4. Grind all of these together with tamarind pulp and washed coriander leaves and salt.

You can eat it with rice, or as side dish for idly/dosai/adai etc.

As a variation of the above recipe,  you can add one raw tomato (green) instead of tamarind, or one big whole gooseberry de-seeded.

Tomato and Paruppu rasam

Here comes my fav rasam.  Serves 6 (appx). Don’t forget to try and post the results- good, bad, funny..

Ingredients: Two ripe tomatoes, toor dhal,  asafoetida- a small piece,  rasam powder,  coriander, salt, tamarind

1. Soak tamarind- (size of half a lemon) in warm water for 10 mins.

2. Squeeze and extract pulp.

3.  Slighly mash tomatoes with hand and add to the extract with 3 glasses of water.

4. Add salt and asafoetida and boil

5. Add 2 full spoons of rasam powder and allow it to boil for 2 more mins.

6. Take 3 tsps of boiled toor-dhal and mash. Pour the remaining water and add it to rasam.

7. Its time to remove from flame when you see rich yellow froth on top.  Add 2 strings of curry leaves and coriander after you remove from flame.

8. Season with mustard and zeera in a tsp full ghee and keep it closed at least for 10 mins before you serve..

Drink hot or eat with hot cooked rice.

Did you like it?

Recipe time starts with Rasam Powder

I love to eat. I like to cook. I like to flaunt my cooking skills.  You’ve got to do yourself that favor (self-proclaiming) when there are’nt many appreciating your cooking effort.

For those of you fishing for a simple rasam powder recipe, here it goes! Let me know if it helped.  Recipes to make varieties of rasams will follow..  Have already shared this with a few of my friends and is working well:-) And if you want to know why I start with rasam powder, well, the beginning of all things must be small and simple you see!!

(betw, how do i copyright my recipes?)

Rasam Powder

Ing:  1 cup toor dhal, 1 cup long red chillies, 2 cups dhania, 50 gms pepper, 100 gms jeera, curry leaves, coriander leaves, turmeric powder,LG powder

  1. Fry all these items in 1tsp ghee on low flame for 7-8 mins except turmeric powder.
  2. Make sure  you wash the curry/dhania leaves before adding.
  3. Add 2 full scoops turmeric powder and 1 full tsp LG powder and remove from flame.
  4. Allow it to cool and finely powder using a mixer-grinder.

Tips: The round-ripe nattu (country) tomatoes and asofoetida bar adds flavor and fragrance to rasam and IS AUTHENTIC.  Big no to the hybrid, oblong, b’lore tomato varieties!

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