Chicken soup for the stomach

This is a recipe given by Anupa. I have tasted it. It is filling and must be good on a rainy day.
Ingredients:
Chicken,one egg,Chopped onions, ginger-garlic paste,ajinomoto, butter, vineger, soy sauce, pepper, salt to taste.
Method:
Boil chicken with ginger, garlic, salt and pepper. Shred chicken once tender.
Fry onions in butter, add corn and boiled chicken pieces. When lightly cooked add vinegar, soy sauce, ajinomote and pour the chicken broth in. Bring it to boil. Now beat the egg and add to the boiling soup and stir well. Keep on heat for 5 minutes and serve hot.

Saarina Pudi

This is the recipi for Saaru--Plain dal curry given by Chandrika
For Saarina pudi:
300 Gms Byadige Chillies
500 Gms Dhaniya
200 Gms Jeera
100 Gms Menthya
50 Gms Mustard
25 Gms Pepper
25 Gms Ingu( Asfoetida)
50 Gms Haldi
1 bunch of Curry leaves
Fry each of these seperately and dry powder it
For Saaru:
Pressure Cook Tuar Dal and Tomatoes. When cooked, mash the tomatoes a bit and churn the dal, add a little tamarind juice, a little Jaggery and two spoons ( OR according to the quantity of the curry required) of Saarina pudi, salt to taste and bring it to boil. Season it with mustad and curry leaves. Saaru is ready to savour with hot rice.
Special Tip: This can be used while making any vegetable palys--use it to make your palya more tasty.

Puliogare

This is a dish that I cook not very often. Everytime I make, it comes as a surpries. I mean everytime I make it tastes different. So I have finally decided to write the recipe.
Ingredients for Puliogare powder:
Chana dal 1 cup
Urad dal 1/2 cup
Jeera 4 spoons
Pepper corn 4 spoons
Fenugreek seeds 2 spoons
Mustard seeds 2 spoons
A handfull of curry leaves
1/4 spoon of asefotida
about 75 Gms of red chillies (Badige variety)
Method:
1) Puliogare powder:
Dry roast the dals first. Next dry roast the spices and finally dry roast the chilli.
Let it cool a bit and grind it into not-so-fine powder.
2) Puliogare gojju:
Soak a cricket ball size of tamarind in water for half an hour. Squeese out the pulp and strain it of all the impurities. Put the tamarind pulp on boil on low flame ( It should now measure around 600 ml). Add salt(to taste), a spoonful of turmeric and Jaggery the size of one medium onion.
When the tamarind and jaggery boils and reduces a bit, this may take about 15 minutes, add the puliogare powder to it and the gojju is ready.
In a pan, heat oil, add mustard, curryleaves, sesame seeds, chana dal, urad dal and some peanuts. Cashew if desired. Add this to the Puliogare gojju and it is done. Donedanadandone.