Rawa Pongal

Ingredients:

• Rawa - 1 cup (Upma Rawa)
• Moong Dal - 1 cup 
• Water - 3 cups
• Salt - As required
• Asafoetida - 1/4 tbsp
• Onion - 1 (Chopped finely)
• Tomato - 1 (Chopped finely)
• Carrot - 1 (Grated)
• Green chillies - 2 (Chopped)
• Ginger - 1/2 inch (Chopped finely)
• Curry leaves - Little

For seasoning :

• Mustard Seeds - 1 tsp
• Cumin seeds - 1/2 tsp
• Black pepper - 1 tsp
• Cashewnuts - 1 tbsp (broken)
• Oil - 2 tbsp
• Fresh ghee - 1 tbsp

Method :

Take one small cooker, boil the moong dal. Mash & allow for atleast 3 whistles to come. Then take one non-stick kadai, add ghee & oil to that. When it becomes hot, add the seasoning one by one. Then add onion, tomato, carrot, green chillies, ginger & curry leaves. Then add the rawa to that. Fry till it becomes light red in colour. Add salt & asafoetida to that. Mix well & add boiled mashed moong dal to that. Keep the gas in low flame till the upma becomes thick. Add little ghee to that & close the lid. After 5 minutes open the lid & garnish with coriander leaves. Serve with chutney & sambhar.

Thenkuzal

Ingredients :

• Rice flour - 2 cups
• Udid dal flour - 1/2 cup
• Black till [ seasame ] - 1 tap
• Butter - 2 tbsp
• Salt - as required
• Oil - for deep frying

Method :

Dry roast the rice flour for 5 minutes, then place it on a big plate. Add the dal flour, seasame, and salt. Then add butter and mix well and form a crumbly dough sprinkling few drops of water. Then heat oil for deep frying. Use a murukku press which has a small plate with three holes on it. Add one portion of dough in the press. Press in a circular form on a plastic sheet.Carefully using your hands drop it in the hot oil. Fry till it is done. You can also directly press in the hot oil instead of a plastic sheet. When its change into golden in colour remove from the oil. Store it in a air- tight container.

Laspsi Laddus

Ingredients :

•  Lapsi rawa - 1 cup [ fine rawa ]
• Jaggery -  1/2 cup
• Fresh ghee - just enough to make laddus
• Cardamom powder - 1/2 tsp
• Cashews [ broken ] - 1 tbsp
• Milk - 2 tbsp

Method :

First take one kadai, add 3 tbsp of ghee. When the ghee become hot, add rawa and roast till nice aroma comes and its change in to golden in colour. Then keep aside. Now take one heavy bottom vessel. Keep on the gas and add jaggery to that along with milk and little water. [ just jaggery should dip ]  allow to boil in low flame. When the jaggey  gets one string add  the roasted  rawa in to that. Mix well add cardamom powder and fried cashews.If required add some more ghee and  mix well when the mixture become thick remove from the fire and shape into small balls.

Cauli Flower in Punjabi Gravy

Ingredients :

• Cauli flower - 1 small [ cut into small flowerlets ]
• Salt - as required
• Red chilli powder - 11/2 tsp
• Turmeric powder - 1/2 tsp
• Fresh cream - 2 tbsp
• Sugar - 1/4 tsp
• Cashew nuts - 10
• Onion - 2 [ chopped ]
• Ginger garlic paste - 1 tsp
• Red tomatoes - 2 to 3 [ chopped ]
• Butter - 1 tbsp
• Oil - 2 tssp

Grind to gether :

grind onion, ginger garlic paste, cashews and tomatoes together in a mixie to a smooth paste.

Method :

First boiled the vegetable adding  salt and turmeric and keep aside. Then keep one kadai on the gas, add oil and butter. When it becomes hot, add boiled vegetables to that, mix well then add the ground masala along with turmic and chilli powder. Mix well if required add little water. Then add fresh cream and sugar.  When the gravy becomes thick remove from the gas. Serve with roti and parathas.

Nutristion Vegetable Adai [ Indian Breakfast Recipe ]

Ingredients :

• White kabuli channa - 1/4 cup
• Black whole urad dal - 2 hand full
• Whole masoor dal - 2 hand full
• Whole full green moong dal  - 2 hand full
• Bengal gram dal - 1 hand full
• Thur dal - 1 hand full
• Boiled Rice [ puzungal arisi ]
• Ginger - 1/2 inch piece
• Green chillies - 5 to 6
• Red dry chillies - 7 [ broken ]
• Black pepper - 1/4 tsp
• Grated fresh coconut - 2 tbsp
• Grated carrot, onion, chopped methi leaves - each 1 tsp
• Salt - as required
• Oil and ghee together - for frying
• Curry leaves - little

Method :

[ Soak the  dals  previous night in enough water and rice for 3 hours ]

Drain the water and grind in mixer together  coarsely. Then mix grated vegetables and coconut in that. Then keep a tawa on the gas. Pour the batter on the hot tawa to a thick circle with oil and ghee together around. [ put a hole in the centre. it helps to cook fast ] Then turn over, cook on both sides.
Serve with jaggery and coconut chutney.


 

Cashew Tendli Curry

Ingredients :

• Tender tendli [ ring gourd ] - 250 gms.
•  [ cut in to lenth wise ]
• Sambhar onion - 1/4 cup [ peeled and cut into 2 ]
• Salt - as required
• Turmeric powder - 1/2 tsp
• Red chillie powder - 2 tsp
• Cashewnuts - 1 hand full [ broken ] 
• Curry leaves - little
• Oil - 2 tbsp

For seasoning :

• Mustard seeds - 1 tsp
• Broken black gram - 1 tsp
• Cashewnuts - 1 hand full

Method :

First take one kadai, add oil to that. When the oil becomes hot, add seasonings one by one. When the cashews change in colour, add cut onions to that and fry till its change in colour. Then add dry masalas and mix well. Close with the lid just adding little water to that.  In  between stir. When the water completely absorbed and subji becomes soft remove from the fire. Garnished with curry leaves. It goes well with rice and roti.

Mullu Thangozal [ mutthu saram ]

Ingredients :

• Wet rice flour - 3 glass
• Dal powder - 1 glass
•  [ channa dal 1/2 glass moong dal 1/2 glass together ]
• Butter - 1 tbsp
• Cumin seeds - 2 tsp
• Salt - as required
• Oil - enough for frying

Method :

First  take one kadai. Keep on the gas, when the kadai become hot, dry roast the dal and grind together to a fine powder. Mix rice flour, dal powder, butter, cumin seeds. Add enough water and kneed well to a smooth dough. Make balls of this dough and add them to a murukku maker with mullu plate. Heat oil in a deep frying pan over medium flame.Carefully press the murukku maker over the oil, one or two at a time. Fry the prepared murukkus till light golden brown.  Remove and drain excess oil. Store in a airtight container.