Pori Urundai (Puffed Rice Balls)

Karthigai Deepam is a festival of lights,celebrated in Tamil Nadu during the month of Karthigai. This festival is never complete without getting to eat the crispy Pori Urundai's. This is a simple and quick recipe made out of Jaggery and Puffed Rice or Nel Pori (Wheat based)

Time:Making Time (30 mins)

Difficulty level:Easy

Ingredients:

• 4 cups of Puffed Rice
• 1 cup Jaggery
• 1 cup Water
• 1/2 tsp Cardamom Powder
• 2 tsp Ghee

Preparation:

1. Mix the Jaggery with water and filter it to remove any impurities.
2. In a heavy bottomed vessel, add 1/2 tsp of Cardamom Powder and ghee to the Jaggery water and mix well.
3. Keep stirring until it reaches a string consistency (Kambi Paggu consistency) * When you pour a spoon of Jaggery Syrup into a cup of water, it should not dissolve but harden like a ball.
4. Once the desired consistency is reached, add the puffed rice to this and mix well
5. Grease your hands and make small balls out of the mixture when it is  warm.Otherwise it might get difficult to roll them

Chef's Tip - You can also add pieces of Dry Coconut to this mixture before rolling them.Believe me it tastes even better :)

Cabbage Pakoda

Are you looking to make something different with Cabbage Leaves?? Then this recipe is a must try!. I love the crisp texture and flavors that go into its making.The green chillies and ginger are the main ingredients that set everything off.

It is a snack that is super easy,quick to make and a definite crowd-puller :) 

Time:Making Time (20 mins)

Difficulty level:Easy

Ingredients:

• 2 cups of chopped Cabbage
• 1/2 cup finely chopped Onions (Optional)
• 1 1/4 to 1 1/2 cups Besan/Chick pea flour
• 2 1/2 tbsp Rice Flour
• 1/2 tap Red Chili Powder
• 1/2 tsp Roasted Cumin Powder
• 1/2 tsp Garam Masala Powder
• 2-3 finely chopped Green Chilies (adjust)
• 1 tsp Ginger-Garlic paste
• 10-12 Mint(Pudina) leaves finely chopped - Optional
• 2 tbsp finely chopped fresh coriander leaves
• 2 tbsp Hot oil
• Water as required
• Salt to taste
• Oil for deep frying

Preparation:

1. Mix all the above ingredients adding salt as required and 2 tablespoons hot oil. 
2. Add very little water and mix well.The batter should just coat the Cabbage and it should not be a flowing batter but a stiff batter. [Start with few tbsps of water and keep adding till the batter just coats the spinach leaves]
3. Heat oil in a deep frying or heavy bottomed vessel. Once the oil is piping hot, reduce flame to medium and drop a little mixture of the batter to form fritters. Deep the pakodas to a golden brown color. Do not over crowd the vessel.
4. Serve crispy hot Pakodas  with Mint Chutney or Tomato sauce.

Chef's Tip - Before mixing the ingredients together, add a spoon of ghee with a pinch of baking soda(Optional) and coat the vessel. This helps in making the pakodas more crispy.

*These pakodas can be stored in an air tight container for 2-3 days.

Almond Cottage Cheese Peda

I had some left over Cottage Cheese and was looking to make something quick and easy with it. It requires very basic ingredients and is a quick-to make sweet :) I had stumbled upon a similar recipe and modified it a bit to satisfy my taste buds. Here is the recipe...Enjoy!

Time:Making Time (20 mins)

Difficulty level:Easy

Ingredients:

• Cottage Cheese  - 4 tbsp (I used Lucerne - Small Curd Cottage cheese)
• Milk Powder - 2 tbsp
• Ground Almonds - 2 tbsp
• Sugar - 2 1/2 tbsp or according to taste
• Saffron - few strands (optional)
• Warm Milk - 1 tbsp
• Pistachios/Almonds - 1 tbsp for Garnish
• Cardamom powder - 1/2 tsp
• Butter - 1/2 tbsp to butter the Dish

Preparation:

1. In a heavy bottomed vessel,Mix Cottage Cheese, Milk Powder , Ground Almonds , Sugar and Saffron along with Milk.
2. Cook the mixture on medium high heat until the mixture starts coming off the sides of the vessel.
3. For about 15 mins,Keep stirring continuously to avoid lumps and also make sure the mixture does not get burnt.
4. Switch off the stove when the mixture comes to the consistency of a smooth dough.
5. Pour the mixture onto a buttered dish and let it cool.
6. Make small sized balls and flatten it like a peda. Garnish it with Pistachios/Almonds 

Chef's Tip - Serve when its cool. This can remain fresh for a couple of days if stored airtight in the fridge .

Rajma masala

Rajma masala is a very easy and delicious gravy that is made with Red Kidney beans.This recipe of my mom's is a favorite amongst my friends. Jeera rice is undoubtedly the best combination with Rajma and is also referred as Rajma Chawal :) 

Time:Making Time (20 mins)

Difficulty level:Easy

Ingredients:

• Rajma (Red Kidney Beans) - 1 medium sized cup
• Onions - 1 small chopped
• Tomatoes - 3-4 medium sized
• Ginger,Garlic paste - 1 tsp
• Garam Masala / Channa Masala Powder - 2 tsp
• Red Chilli Powder - 2 tsp
• Jeera Powder - 2 tsp
• Salt to taste
• Coriander to garnish
• Jeera(Cumin) seeds - 1 tsp
• Oil/Butter - 4 tbsp
• Turmeric Powder - a pinch

Preparation:

1. Soak Rajma in water for a couple of hours
2. Pressure cook with a little salt until the Rajma becomes tender. (Don't overcook as it tends to get mashed)
3. Grind the tomatoes,few strands of Coriander leaves along with 8-10 pieces of cooked Rajma beans.
4. In a pan, add 2 tbsp Butter/Oil, Jeera(Cumin) seeds and saute for a min. Now add the ginger-garlic paste and saute the onions on medium heat until it turns golden brown. ( The oil should start separating from the mixture)
5. Add the ground tomato puree,all the masala powders to it and enough salt to taste. Adjust the water according to the desired consistency.
6. Add the cooked Rajma. Stir well and and allow it to cook for 10 mins
7. Garnish it with Coriander leaves. 
8. Serve with Jeera Rice or Roti or Poori :)

Chef's Tip - I add few Rajma beans while making the paste as it gives a good consistency and richness to the taste. This is optional. 

Poricha Kootu

This recipe is usually made with Drumstick.But you can also make it with Carrots,Cabbage,Peas,Chow Chow etc. I love it the way my mom makes it with mixed veggies. I tried it the first time following my mom's recipe and it did turn out well.This is a typical south indian dish. Eat with hot rice and crispy appalams ;)

Time:Making Time (20 mins)

Difficulty level:Easy

Ingredients:

• Chopped Drumsticks (2) or 1 cup of chopped mixed veggies (Chow Chow,Green Peas,Carrot,Cabbage)
• 1 cup Toor Dal
• a pinch of Turmeric powder
• 1 tsp split Urad Dal
• 1 tsp Mustard Seeds
• 1 tbsp Oil/Ghee
• Asafoetida
• Curry Leaves - 4 to 5
• Finely chopped Coriander leaves for garnish
• Salt to taste

To Roast and Grind:

• Grated Coconut - 1 tbsp
• Pepper corns - 1 tsp
• Red Chilies - 3 to 4
• Jeera - 1 tsp
• Urad Dal - 1 tsp

Preparation:

1. Pressure cook the Toor dal,a pinch of turmeric powder & Salt along with enough water.Cook it till the Dal is mashed properly.
2. Also cook the veggies/drumsticks till soft and keep aside
3. In a tsp of oil , roast all the ingredients listed till slightly brown.Allow it to cool and grind them together into a fine paste.
4. Mix the cooked veggies with the dal mixture, add the ground paste to this and allow everything to boil.Add more salt and water, if required.
5. Season with Mustard , Urad Dal and Curry Leaves in a bit of Ghee/Oil.

Variations : You can also make this recipe with Moong dal instead of Toor Dal. Adjust the amount of pepper corns and Red chilies based on the spice level required.

Aloo Saag

Aloo Saag has always been one of my favorites.I remember eating this recipe at a very few outlets in Chennai.I learnt this to make this recipe from a relative of mine.I love the flavor of Ajwain in this along Coriander and lemon. This recipe is the best when eaten with Poori. :)

Time:Making Time (30 mins)

Difficulty level:Medium

Ingredients:

• 2-3 Medium sized Potatoes
• 2 Medium sized Tomatoes,finely chopped
• 1 Big Onion,finely chopped
• 3-4 tbsp Besan (Channa Dal Flour)
• 3-4 Green Chilies (slit)
• 1/2" Ginger,finely chopped 
• 1/2 tsp Garam Masala
• 1 tsp Red Chilli Powder
• 1/2 tsp Turmeric powder
• 1/2 tsp Jeera(Cumin) Seeds
• 1/2 tsp Mustard Seeds
• 1/2 tsp Split Urad Dal
• 1/2 tsp Ajwain (Oregano) seeds
• Asafoetida, a pinch
• 3 tsp Oil
• Finely chopped Coriander leaves for garnish
• Curry Leaves - 4 to 5
• Lemon - 1
• Salt to taste

Preparation:

1. Boil the Potatoes , Peel the skin and mash them.
2. In a kadai, heat 3 tsp of Oil, Add Mustard seeds and allow it to splutter.
3. Now add Chopped green chilies, Asafoetida,Curry Leaves,Urad Dal, Ajwain and Jeera in that order.To this add the chopped onions ,  turmeric powder and Garlic paste(optional). Fry till the Onions are golden brown in color.
4. To this add the chopped tomatoes and a little salt and allow it to cook.
5. Now add the mashed potatoes and mix well.
6. In a cup of water, add the besan flour and mix well to remove lumps.Add this to the mixture in the kadai and stir continuously to avoid lumps.
7. Add the Red Chilli powder and Garam masala powder to this mixture and allow it to boil. Add more water if the saag is too thick.
8. Once the dal is cooked, add the garam masala,chilli powder and salt to taste.You can alter the consistency of the Dal by adding water.
9. Allow the saag to boil well until the raw smell of besan flour disappears.Adjust salt accordingly.
10. Garnish with chopped coriander leaves and top it up with a dash of lemon.Serve Hot with Pooris

Chef's Tip - Make sure to add Ajwain in this recipe, which adds a unique flavour.

Peas Pulao

This is the simplest pulao that i have ever made.I bet it is a favorite dish in most party menu.This recipe does not have any extra added spices but the simple combination of Green peas,Garlic,Green chilly,Mint and Coriander gives the recipe an amazing aroma and flavor.It can be served with Raita or Dal / Kurma :)

Time:Making Time (20 mins)

Difficulty level:Easy

Ingredients:

• Basmati Rice - 2 cups
• Green Peas - 1 cup 
• Onions - 1 medium sized finely chopped
• Ginger,Garlic paste - 1 tsp
• Green Chilli - 3-4
• Jeera - 1 tsp
• Salt to taste
• Oil/Butter - 4 tbsp
• Bay leaf - 1
• Cinnamon - 1 piece
• Coriander - Chopped
• Mint Leaves - Few chopped

Preparation:

1. Soak the basmati rice in water for 10-15 mins,drain the water and keep aside.
2. In a pressure pan, add 2 tbsp Butter/Oil,Jeera seeds,Cinnamon and Bay leaf and allow it to splutter.
3. Now add the chopped Onion,ginger-garlic,green chilies and saute until its cooked.
4. To this,add the green peas and rice and mix well.
5. Add salt to taste,enough water  and pressure cook until the rice is well cooked.
6. Garnish it with fried onions and a dash of lemon juice
7. Serve with Raita or Dal / Kurma

Chef's Tip - I usually add 1.5 cups of water for 1 cup of Basmati rice.

Carrot Kheer

Carrot Kheer is a very delicious,colorful and easy to make dessert. The Carroty taste complimented with milk flavoured with cardamom along with a touch of saffron, this kheer serves best any time of the day, and is for sure a perfect nourishing summer drink which you can prepare in less than half an hour!
Serve either hot or cold :)

Time:Making Time (20 mins)

Difficulty level: Easy

Ingredients:

• Fresh Carrots - 6-8
• Milk - 1 litre ( Full cream preferrable)
• Sugar - 2 cups
• Condensed Milk - 3-4 tbsp
• Cardamom Powder - 1 tsp
• Saffron - few strands
• Sliced Almonds - 5-6
• Cashews - for garnish

Preparation:

1. Wash,peel and cut the carrots and boil it in a pressure cooker.
2. In a thick bottomed vessel,boil the milk on low heat.
3. Make a paste of the boiled carrots and few strands of Saffron with it.Dont add water while grinding,the water in the carrots should be good enough to make the paste.
4. Add the carrot-saffron paste to the boiling milk and stir well.
5. To this add sugar as per taste and the condensed milk and keep stirring continuously on medium heat.
6. Now add the cardamom powder and stir well.Simmer on low flame until the mixture starts to boil.
7. Garnish with sliced almonds and cashews before serving.
8. Tastes best when served cold :)
   

   

   
   

   

   
   

Carrot Rice

The veggie carrot is very popular and healthy that it forms a part of everyday cooking.This recipe of Carrot Rice is a real departure from the usual menu. It tastes great,is healthy and very easy to prepare.I am sure shredding one carrot doesnt take much time and this dish takes just few mins to prepare if the rice is already cooked :)

Time:Making Time (10 mins)

Difficulty level: Very Easy

Ingredients:

• Grated Carrots - 1 cup
• Green Peas - 1/2 cup
• Onions - 1 finely chopped
• Cooked Rice - 2 cups ( works with Basmati Rice too)
• Green Chillies - 3-4
• Roasted peanuts or cashews for garnish
• Oil - 2 tbsp
• Turmeric Powder -  a pinch
• Red Chilli Powder - 1 tsp
• Curry Leaves - 8-10
• Coriander Leaves for garnish
• Salt to taste

Preparation:

1. In a vessel,add oil, when heated add the mustard seeds, Jeera seeds,Green Chillies ,turmeric powder, curry leaves and allow it to splutter.
2. Add the chopped Onions to this and allow it to cook for sometime till it turns light pink. 
3. Now add the grated carrots and Green peas and simmer for 2-3 mins.
4. Once the raw smell disappears,add 1 tsp of red chilli powder to this.Then add the cooked rice and mix well.Add salt to taste.
5. Garnish with Coriander leaves and Serve hot with Raita or Papad.

Variations -

1.I just want to keep it simple and easy with just some tempering and so I don't use ginger-garlic in this preparation but if you want to use it, don't hesitate.
2.You can also fry a little peanuts or cashews and add it to the rice.

Vendakkai Morkozhambhu (Buttermilk Curry)

'Morkozhambhu' is a buttermilk curry recipe popular in Kerala.This recipe is a yummy combination of buttermilk and coconut.This is easy to make and can be eaten with Rice and any fried vegetable.However, the best combination for Morzhambhu is usually Paruppu Usuli!

This dish has many versions to it.I am sharing the version i think is the best of all :)

Time:Making Time (20 mins)

Difficulty level:Easy

Ingredients:

• Buttermilk - 3-4 cups (or Sour curd)
• Oil - 2 tbsp
• Cumin seeds (Jeera)  - 1 tsp
• Raw Rice - 1 tsp
• Toor Dhal - 1 tsp
• Coriander Seeds - 1 tsp
• Green Chillies - 3-4
• Ginger - a small piece
• Garlic - 1 or 2 (Optional)
• Coconut - 1 small cup
• Mustard seeds - 1 tsp
• Ladies Finger(Okra) - 8-10
• Turmeric Powder -  a pinch
• Asafoetida, a pinch
• Curry Leaves - 8-10
• Salt to taste

Preparation:

1. Soak the raw rice,Toor dhal,Coriander seeds and Jeera in water for 10 mins.
2. Now add coconut,green chillies,ginger to this soaked mixture and grind it into a fine paste.
3. In a vessel,add oil, when heated add the mustard seeds,asafoetida,curry leaves,a little salt and allow it to splutter.
4. Add the chopped Ladies Finger to this and allow it to cook for sometime till it turns crispy. Dont over fry it. Keep aside.
5. To the buttermilk, add a little tumeric powder, a pinch of asafoetida and salt to taste.Add water,if required and allow it to simmer for 2- 3 mins.
6. Now add the fried Ladies Finger to the buttermilk mixture.
7. Then add the ground paste to this and allow the mixture to blend well.
8. Serve with Rice or Sevai.

Variations -

1.Red Chillies can also be used instead of Green Chillies.

2.You can also add some Garlic cloves while grinding.The authentic recipe does not use Garlic. I tend to use it because it gives a nice flavor to the dish.

3.Instead of Ladies Finger, we can also use Pumpkin,Tomatoes,Onions,Small Bondas to make this curry.

Potato Fry

Vethakozhambu

'Vethakozhambhu' is a very traditional and authentic South Indian (Tamil) recipe.Though I prepare a variety of other South Indian recipes,my all time favorite is of course this.The interesting part of this dish is the variety of ingredients that can go into the making of it, ranging from vathal/appalams to veggies!

This is a great dish and easy to make.Getting the right consistency while making this dish is important...and it does taste much better the next day !

I have tasted many versions of this dish,but this method is by far the best :)

Time:Making Time (30 mins)

Difficulty level:Medium

Ingredients:

• Tamarind extract - lemon sized tamarind ball soaked in 3 cups of water
• Rice flour - 2 tsp
• Oil - 4 tbsp (preferably Gingelly Oil)
• Mustard seeds - 1 tsp
• Fenugreek(Methi) seeds - 2 tsp
• Onions - 1 finely chopped
• Use any combination of the following - Manathakkali (Black nightshade) or Sundakkai(Turkey Berry) or any other vathal,appalam pieces,Lady's finger,Drumstick,Brinjals,Tomatoes,Garlic or even small onions.
• Sambhar Powder - 2 tbsp
• Asafoetida, a pinch
• Curry Leaves - 8-10
• Salt to taste

Preparation:

1. Soak tamarind in 2 cups of water and take the extract.Should not be too watery.Keep aside.
2. In a vessel,add oil, when heated add the mustard seeds,asafoetida,curry leaves and allow it to splutter.
3. Add the methi seeds and the chopped onions at this stage.
4. Once the onions are cooked well, add the other items(Vathal/appalam or veggies) and cook for a couple of mins.
5. Now add 2 tbsp of Sambhar powder and cook for a few mins till the raw smell disappears.Dont overcook it.
6. When done,pour the tamarind extract to this and allow to boil.
7. Add water,if required and salt to taste.If you are using any of these vathals,be a little cautious when adding the salt,since vathals already have salt in them.
8. Allow the mixture to blend well and switch off the gas when it starts to thicken until the right consistency is reached.
9. Serve with hot rice,a spoon of ghee and some appalam...yum!!

Variations -

1.Some people add a little bit of Jaggery while making this.It gives a sweet,tangy taste.

2.You can also add the sambhar powder after adding the tamarind extract. I usually add it before so that the ingredients get the flavor into them.

Channa Masala (Chickpeas Masala)

This recipe mainly consists of Chick Peas(Kabuli Chana), is healthy and also easy to cook.This can be served with plain Basmati Rice,Poori or Roti :)

Time:Making Time (20 mins)

Difficulty level:Easy

Ingredients:

• Chickpeas (Kabuli Chana) - 1 medium sized cup
• Onions - 2 medium sized
• Tomatoes - 3-4 medium sized
• Ginger,Garlic paste - 1 tsp
• Green Chilli - 3-4
• Garam Masala / Channa Masala Powder - 2 tsp
• Red Chilli Powder - 2 tsp
• Jeera Powder - 2 tsp
• Salt to taste
• Coriander to garnish
• Jeera(Cumin) seeds - 1 tsp
• Oil/Butter - 4 tbsp
• Turmeric Powder - a pinch

Preparation:

1. Soak Chickpeas in water overnight.
2. Pressure cook with a little salt until the Chickpeas becomes tender. (Don't overcook as it tends to get mashed)
3. Cut onion,tomatoes and green chilli. Grind it in a mixie along with ginger,garlic,few strands of Coriander leaves and 8-10 Chickpeas.
4. In a pan, add 2 tbsp Butter/Oil, Jeera(Cumin) seeds and saute for a min. Now add the paste and saute on medium heat until it turns golden brown. ( The oil should start separating from the mixture)
5. Now add all the masala powders to it and enough salt to taste. Add enough water to make the gravy.
6. Allow it to simmer until the gravy is cooked.
7. Add the cooked Chickpeas. Stir well and cook over medium heat for 5-7 mins.
8. Garnish it with Coriander leaves.
9. Serve with Rice or Roti or Poori :)

Chef's Tip - I add few chickpeas while making the paste as it gives a good consistency and richness to the taste. This is optional. 

Tomato Chutney/Thokku

This recipe is very easy and quick to make. This goes very well with Rice, Bread, Roti or even Idli/Dosas. You can enjoy it with anything you can think of :) I learnt this recipe from my mom and is one of my favorite from my mom's cooking.Here goes the recipe!!

Time:Making Time (15 mins)

Difficulty level:Easy

Ingredients:

• 8-10 Medium sized Tomatoes
• 2 tsp Red Chilli Powder
• Turmeric powder
• Asafoetida (Hing)
• 1 tsp Mustard Seeds
• 1 tsp Methi seeds(Fenugreek)
• 1 tbsp Gingely Oil(Sesame Oil)
• Salt to taste

Preparation:

1. Grind the tomatoes into a fine paste without adding water.
2. In a heavy bottomed vessel,Add some oil,mustard seeds,methi seeds,turmeric powder,asafoetida and saute till it splutters.
3. Now, add the tomato puree to this.Once the raw smell disappears, add the Red Chilli powder and salt to taste.
4. Simmer until it starts to thicken.Serve with a dish of your choice :)

Optional: You can also try adding a powder made of Mustard & Methi seeds to this,instead of directly adding methi seeds.

Eggplant Gotsu (Kathrikai Gotsu)

You cannot but think of Gotsu when you talk about Pongal and vice versa.Though coconut chutney and Sambhar are also a good combination,nothing beats this pair.So after posting the recipe for Ven Pongal,can the Gotsu recipe be far behind?

It is often called “Kathrika Gotsu”. I like this recipe for the tangy flavor combined with the taste of ginger . This recipe goes well with Rice and Idli/Dosas too. I learnt this from my mom who has been making it the authentic way. Here goes the recipe!!

Time:Making Time (15 mins)

Difficulty level:Easy

Ingredients:

• 8-10 Medium sized Brinjals,finely chopped
• 2 Medium sized Tomatoes,finely chopped
• 1 Medium sized Onion,finely chopped
• 3-4 Green Chilies (slit)
• 1/2" Ginger,finely chopped 
• 2 tsp Sambhar Powder
• Tamarind extract 1 cup
• Turmeric powder
• Asafoetida (Hing)
• 1 tsp Mustard Seeds
• 1 tsp Urad Dhal
• 1 tbsp Oil
• Finely chopped Coriander leaves for garnish
• Curry leaves
• Salt to taste

Preparation:

1. Soak tamarind in water and take the extract and keep aside.
2. In a heavy bottomed vessel,add some oil.Add mustard seeds,urad dhal,ginger,green chillies,curry leaves,asafoetida and saute till it splutters.
3. Now, add asafoetida,chopped onions,tomatoes and saute for 2-3 mins.Once the raw smell disappears, add the chopped brinjals and turmeric powder.
4. To this,add the tamarind extract along with water and salt to taste.
5. Add 2 tsp of Sambhar Powder,for an extra authentic flavor.(You can skip this if you like it too tangy)
6. Simmer until it boils well.Garnish with chopped coriander leaves.Serve Hot.

Ven Pongal (Spicy Pongal)

Ven(White) pongal is a popular dish in most South Indian homes and is typically served as a special breakfast mostly on festive days. The aroma of spicy hot pongal served with ghee....yumm!! This is one of my favorite breakfast menu items and is a healthy combination of rice and moong dal.

I have been wanting to post this recipe for quite sometime now.There can be no better time to share this recipe than on the eve of Thai Pongal or Sankaranthi festival! 

Time:Making Time (20 mins)

Difficulty level:Easy

Ingredients:

• Raw rice - 1 Cup
• Moong Dhal - 1/2 Cup
• 2 tsp Black Pepper Corn
• 2 tsp Cumin(Jeera) seeds
• 1/2" Ginger,finely chopped 
• Curry leaves - 10-20
• a pinch of Asafoetida(Hing)
• Ghee - 4-5 tbsp
• Salt to taste
• Cashews 10-15 (broken) for garnish

Preparation:

1. In a vessel,Dry roast the moong dhal lightly for a couple of mins and keep aside
2. Heat Oil/Ghee in a pressure cooker,add the pepper corns,cumin seeds,curry leaves and allow it to splutter.
3. To this add the finely chopped ginger and a pinch of asafoetida and saute.
4. In the same pan, add the roasted moong dhal and washed rice to it.
5. Add salt and 5-6 cups of water and simmer until it cooks.
6. Fry the cashews in ghee and add it to the cooked Pongal and serve hot with a spoon of ghee.It tastes great with coconut chutney and sambhar to go along with it, it tastes best with Gotsu :)

Chef's Tip:
To get the exact taste,the rice to dal proportion is usually 1: 1/2. Add water accordingly such that the rice & dhal cooks very well... for 1.5 cups (1 cup Rice + 1/2 cup Dhal), add 5 cups of water.

Pudina Thogayal ( Mint Chutney)

This is very easy to make and goes well with rice,chapati rolls,idli or dosa. I also like to eat this chutney as a spread on bread sandwiches or as an add-on with a crispy starter.This recipe is a definitely a favorite for most people..thanks to flavor of fresh mint leaves and ginger !
This is a must try!!

Time:Making Time (15 mins)

Difficulty level:Easy

Ingredients:

• Fresh Mint leaves(Pudina) - 1 bunch
• Fresh Coriander leaves(Cilantro) - 1 Cup
• Grated Coconut - 1 Cup (Optional)
• 3 tbsp Urad Dal
• 4-6 nos Red Chilly
• 1/2" Ginger,finely chopped 
• Tamarind - a small piece
• a pinch of Asafoetida(Hing)
• Garlic - 1 or 2 pods (Optional)
• Salt to taste

Preparation:

1. Take a little bit of oil in a pan and roast the Urad dal,red chillies along with a little asafoetida.
2. In the same pan, add a bit more oil,saute the chopped ginger (garlic,if used) and the grated cocunut and fry till the raw smell disappears.
3. Now add the mint leaves and the coriander leaves to the above mixture and saute for a min.
4. Switch off the gas and allow this to cool.Once the mixture is cooled,add the tamarind,salt to taste and water and blend till the desired texture is reached. ( For Rice,Idli or Dosa, it can be a little coarse paste. Blend it to a fine paste if you plan to use it with Bread or Rotis)
5. Enjoy your spicy Pudina Chutney in the way you like it best...with Rice,Roti or Bread :)

Optional :
1.You can also add Green Chillies instead of Red Chillies. However for the authentic taste, i prefer using Red Chillies.
2.You can skip the coconut part, if you dont like the taste of coconut.

Tomato Dal

This dal recipe comes handy when you want  to make something really quick.Its extremely easy to make and tastes good too.I love the flavor of Coriander accompanied by a dash of lemon :) This can be eaten with rice or rotis.

Time:Making Time (15 mins)

Difficulty level:Easy

Ingredients:

• 2 Medium sized Tomatoes,finely chopped
• 1 1/2 cup Moong Dal
• 3-4 Green Chilies (slit)
• 1/2" Ginger,finely chopped 
• 1 tsp Garam Masala
• 1 tsp Red Chilli Powder
• Turmeric powder
• 1 tsp Jeera(Cumin) Seeds
• 1 tsp Mustard Seeds
• 1 tbsp Oil/Ghee
• Finely chopped Coriander leaves for garnish
• Salt to taste

Preparation:

1. Pressure cook the Moong dal,Tomatoes,Green Chillies,Ginger,a pinch of turmeric powder & Salt along with enough water.
2. Once the dal is cooked, add the garam masala,chilli powder and salt to taste.You can alter the consistency of the Dal by adding water.
3. Now heat a tsp of oil and season with Mustard and Cumin seeds.Allow it to splutter.
4. Garnish with chopped coriander leaves and top it up with a dash of lemon.Serve Hot with Rice or Roti.

Optional : You can also add 1 cup of Green Peas or some mashed potatoes to the Dal