Rasam - South Indian

Ingredients

Two table spoon tur dal, cooked as above. After cooking, it will be around 0.5 cups, including water. Stir it so that all the dal dissolves in water.
Chopped tomato-Half or one (You can put two tomatoes and avoid Tamarind entirely)
Mustard- 20 grains
Cumin- 10 grains
Butter- Half tea spoon
Curry leaves (You get this in Indian store) or Coriander leaf
Tamarind- Half teaspoon, dissolved in warm water (and remove all solid, after maxing well with hand). The volume should be now 2 cups
Rasam powder- One teaspoon (if you want mild) or two teaspoons (medium spicy)
Salt

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Motichoor Ladoo - North Indian

Ingredients

2 1/2 cups gram flour (not superfine variety)

500 ml. milk

1/2 tsp. cardamom powder

3 cups ghee for deep frying

a fine holed shallow strainer spoon

For Syrup:

2 1/2 cups sugar

3 1/2 cups water

2 tbsp. milk

few drops saffron (kesari) colour

Method

For Syrup:

Put sugar and water in a vessel and boil. When sugar dissolves, add milk.

Boil for 5 minutes till scum forms on top. Strain and return to fire.

Add colour and boil till sticky but no thread has formed.

Add cardamom powder and mix. Keep aside.

For Boondi:

Mix flour and milk to a smooth batter. Heat ghee in a heavy frying pan.

Hold strainer on top with one hand. With the other pour some batter all over the holes.

Tap gently till all batter has fallen into hot ghee. Stir with another strainer and remove

when light golden.

Keep aside. Repeat for remaining batter. Immerse boondi in syrup.

Drain any excess syrup. Spread in a large plate. Sprinkle few tsp. hot water over it.

Cover and keep for 5 minutes. Shape in laddoos with moist palms.

Cool and keep open to dry, before storing in containers.

Rasmalai - North Indian

Ingredients

Panneer    :    2 ½ litre
Milk    :    1½ litre 
Sugar    :    2¼ kilo
Badam    :    50 gm
Pista    :    50 gm
Rose essence    :    a few drops
Cardamom powder    :    1 tsp
Silver foil    :    a little

Method

Cut badam, pista into pieces.
Knead panneer with hands to make it soft.
Make small balls and shape the balls into a vada. 
Mix a litre of water with 2 kilo sugar in a vessel and when it dissolves, heat it.
When it starts boiling, add a cup of water.
Add vadas slowly and boil for 5 minutes.
Add ½ cup of water, boil for 5 minutes.
Add ½ cup of water.
After 5 minutes, add another ½ cup of water.
After 5 minutes, the panneer vadas will float on top.
Add 2 cups of water, remove the vessel from the stove and cover it with a lid.
Leave it overnight to soak.
The next day, mix ¼ kilo sugar with milk and boil.
Boil on a low flame, stirring all the while.
When the milk is ¾ thick, remove the vessel from the stove and let the contents cool.
When cool mash it with a spoon.
Remove the vadas from the syrup, roll in silver foil and place in thick milk.
Add rose essence, badam, pista pieces and cardamom powder.
Serve, after the vadas have been soaked for an hour. 

Aloo Posto - Bengali Recipe

Ingredients:
3-4 potatoes - chopped
3 tbsp poppy seeds
3 green chillies
1 tsp cumin seeds
1 tsp turmeric powder
3 dried red chillies
salt to taste
fresh coriander for garnishing
oil

Method:

Roast the poppy seeds for about a minute. Grind the roasted poppy seeds and green chillies into a paste with some water.

Deep-fry the potatoes till they turn golden brown. Keep aside.

In another pan heat 1½ tbsp of oil. Add the cumin seeds, turmeric powder and dried red chillies.

Stir well till they begin to crackle. Add the poppy seed paste and salt. Cook for 2 minutes.

Now mix in the potatoes, pour a dash of water and leave it to simmer for 7-8 minutes.

Garnish and serve.

Rasam

Ingredients

Two table spoon tur dal, cooked as above. After cooking, it will be around 0.5 cups, including water. Stir it so that all the dal dissolves in water.
Chopped tomato-Half or one (You can put two tomatoes and avoid Tamarind entirely)
Mustard- 20 grains
Cumin- 10 grains
Butter- Half tea spoon
Curry leaves (You get this in Indian store) or Coriander leaf
Tamarind- Half teaspoon, dissolved in warm water (and remove all solid, after maxing well with hand). The volume should be now 2 cups
Rasam powder- One teaspoon (if you want mild) or two teaspoons (medium spicy)
Salt

Method

Take Tamarind water, put chopped tomato, rasam powder, salt, curry leaves and let this boil with two times water for 8 minutes or so. Stir once a while. When volume reduces to half or less, add cooked and stirred tur dal. Boil for 2 minutes

Now, on a deep spoon, heat butter, put cumin and mustard. When crackle, pour this along with the hot spoon in the rasam. Put some black pepper powder, if desired.

Combination- with Rice and Papad available in Indian store, just put in microwave for 30 seconds or more, just before you eat). Or as soup.