Recipes
Kusha Rasam
Pressure cook 1 cup split pigeon peas [Toor dal] with 2 tomatoes [two whistles]. Separately, heat 2 tablespoons of oil, add 1 teaspoon each of mustard seeds, cumin seeds [jeera], a pinch of asafoetida [hing], 5 curry leaves. Mix all. Add 3 cups of water, 2 tablespoons of Kusha Rasam Powder, a little thick tamarind paste, a small piece of jaggery. Boil for 5 minutes. Add coriander leaves. Your Kusha Rasam is ready. Serves two people.
Kusha Sambar
Pressure cook 1 cup of split pigeon peas [Toor dal] with choice of your vegetables [3 whistles]. In a separate vessel heat 2 tablespoons of oil, add 1 teaspoon each of mustard seeds, cumin seeds [jeera], a pinch of aesafoetida [hing], 5 curry leaves and 1/2 teaspoon of turmeric powder. Mix both. Pour 3 cups of water, 3 teaspoons each of Kusha Sambar Masala Powder and tamarind paste. Add salt to taste. Boil for 5 minutes. Your Kusha Sambar is ready. Serves four people.
Kusha Pulihora
For seasoning heat 2 tablespoons of oil. Add 1 teaspoon each of brown chick peas [channa dal], mustard seeds, cumin [jeera]. Add 2 tablespoons of groundnuts, 1/4th cup of grated desiccated coconut. Add 1 teaspoon of crushed Kusha Coriander Whole Seeds to the oil tempering. Finally add 2 tablespoons of Kusha Pulihora mix. Mix well with 2 cups of pre-prepared rice. Add salt to taste. Your Kusha Pulihora is ready to eat. Serves two people.
Bisibele Bhat
Pressure cook 1 cup split pigeon peas [Toor dal] with 2 tomatoes [two whistles]. Separately, heat 2 tablespoons of oil, add 1 teaspoon each of mustard seeds, cumin seeds [jeera], a pinch of asafoetida [hing], 5 curry leaves. Mix all. Add 3 cups of water, 2 tablespoons of Kusha Bisibele Bhat, a little thick tamarind paste, a small piece of jaggery. Boil for 5 minutes. Add coriander leaves. Your Kusha Rasam is ready. Serves two people.
Lemon Rice
Pressure cook 1 cup of split pigeon peas [Toor dal] with choice of your vegetables [3 whistles]. In a separate vessel heat 2 tablespoons of oil, add 1 teaspoon each of mustard seeds, cumin seeds [jeera], a pinch of aesafoetida [hing], 5 curry leaves and 1/2 teaspoon of turmeric powder. Mix both. Pour 3 cups of water, 3 teaspoons each of Kusha Lemon rice powder and tamarind paste. Add salt to taste. Boil for 5 minutes. Your Kusha Sambar is ready. Serves four people.
Potato Subji
For seasoning heat 2 tablespoons of oil. Add 1 teaspoon each of brown chick peas [channa dal], mustard seeds, cumin [jeera]. Add 2 tablespoons of groundnuts, 1/4th cup of grated desiccated coconut. Add 1 teaspoon of crushed Kusha Coriander Whole Seeds to the oil tempering. Finally add 2 tablespoons of Potato Subji mix. Mix well with 2 cups of pre-prepared rice. Add salt to taste. Your Kusha Pulihora is ready to eat. Serves two people.
