Bajra + Almond cake

Bajra + almond cake

Bajra flour - 1 cup
Almond - 1 cup
Milk - 1 cup
Sugar - 4 cups
Saffron,cardamom for flavoring
Ghee as needed
Soak almonds & remove skin. Grind to a paste
Mix Bajra flour, milk to it & make it like a batter.
Take a Kadai. Put the batter into it and add sugar.
Mix thoroughly. Switch on the stove. Keep mixing
& add ghee till the mixture starts leaving the sides.
Pour it in a greased plate & cut it into square pieces.

   

Avial without curd

Avial without curd! 
Grind 2 green chillies,3 red chillies, 7 or 8 chinna vengayam, a handful cashew, 1 tsp jeera & hand full of shredded coconut.

Add to the boiled vegetables. Add curry leaves & 2 tbsp of coconut oil. Rich creamy Avial!! Recipe by Revathy Shanmugam

Thinai Pongal and Brinjal Gothsu

Thinai Pongal

INGREDIENTS
Thinai/Fox tail millet                     1 & 1/2 cup
Green gram dhal                           1/2 cup
Ghee                                            4tbsp
Pepper jeera powder                   2tsp(Coarsely powdered)
Water                                           6 cups

Curry leaves                                 few
Ginger                                         a small piece ( grated)
PREPARATION
Roast the dhal for a few minutes
Wash and soak thinai and the roasted dhal for 20 minutes
Heat ghee in a pressure cookerwhen it is hot add the ground pepper jeera powder. Saute for a minute.
Next add the washed dhal and thinai mixture. Mix well. Now add the required quantity of wate.Put the grated ginger, salt, curry leaves and  mix  well
Close the pressure cooker & put the weight on and cook till 3 whistles.
When it cools down garnish with cashew nuts fried in ghee. If you want you can add a little more ghee to the pongal.

Brinjal Bengal gram Gothsu

·         Tomato – 2 diced

·         Onion – 1 diced

·         Brinjal - 3 diced

·         Bengalgram dhal  – 1/4 cup

·         Green chilli – 3

·         Sambar powder – 2 tsp

·         Turmeric powder – 1/2 tsp

·         Curry leaves – 1 sprig

·         Coriander leaves – 2 tbsp

·         Salt – to taste

·         Oil – 2 tsp

·         Soak the dhal in hot water for 15 minutes. Take a pressure cooker, add the dhal, diced tomatoes, onion, & brinjal. Add enough water to cover them. Cook for 3 whistles. Once it cools down, open the cooker & mash lightly. Add the sambar powder, turmeric powder & salt. Mix it. In a kadai add the oil, then mustard, urad dhal & curry leaves  for tempering. Add this to the gothsu. Boil for few minutes & switch off. garnish with coriander leaves.

Pineapple rasam

Pineapple rasam - This is one of my favorite rasam.
Pineapple - 1
Tamarind - small lemon size
( adjusted according to sourness of pineapple)
Salt
Turmeric powder,hing

For Rasam powder
Dhania 2 tsp
Jeera 1 tsp
Red chillies 7
Grind these to a powder no need to fry

Seasoning
Ghee 1 tsp
Mustard, jeera 1/2 tsp each
Curry leaves
Coriander for garnishing
Make juice with pineapple & tamarind. Save a few pieces of pineapple for garnishing.
Add the rasam powder and proceed as the usual rasam.

If you cut out rasam powder and use garam masala, this becomes pineapple shorba

Varagu Pongal

Preparation time – 20 minutes

Ingredients

Varagu – ¾ cup

Mung dhal - ¼ cup

Water – 2 cups

Milk – ½ cup

Ghee – 4 tbsp.

Pepper+ cumin powder – 1 tsp.

Green chili - 1

Salt as required

For seasoning

Pepper – ½ tsp.

Cumin – ½ tsp.

Curry leaves

Garnishing

Cashews fried in ghee

Procedure

Wash Varagu & mung dhal with water. Take a pressure cooker and add this washed varagu + mung dhal along with pepper+ cumin powder, green chillies, water & milk. Do the seasoning with pepper, cumin & curry leaves in ghee. Close the cooker & cook for 3 whistles.

After the steam settles, open the cooker, add salt & mix thoroughly.

The varagu pongal is ready in 15 minutes

Instant Uppu Elimichangai Pickle

# OPOS Uppu elumichangai

Lemons – 10

Salt – 2 tbsp

Green chillies – 8

Ginger - Small piece

Hing – ¼ tsp

Water ¼ cup

Cut the lemons into desired sized pieces. Cut green chillies & ginger into small pieces.

Mix everything  pressure cook for  3 whistle.

Do tempering with Sesame oil & mustard.

Vegetable Arisi Upma

Vegetable arisi upma

Rice & dhal grits - 1/4 cup (rice & dhal together)

3/4 cup water

1/2 cup diced vegetables ( Carrot, beans, corn etc)

1/4 tsp salt

5 red chillies

1 tsp oil

Drop everything in the PC, mix well. Once it starts boiling close & switch off after 2 whistles. Done!

Turned out very well no compromise in taste.

Plum rasam

Plum rasam

Ingredients

Plums ( fleshy ones) – 3

Tamarind paste – 2 tbsp

Pepper jeera powder – 2 tsp

Hing – a small piece

Salt – 1 tsp

For tempering

Ghee – 2 tsp

Mustard -1/4 tsp

Jeera – ¼ tsp

Curry leaves few

Garnishing – coriander leaves.

Method

In a kadai add ghee, when it is hot add mustard, jeera & curry leaves.

When they pop add cubed plums & salt. Fry for few minutes. Then add

Pepper jeera powder & fry for few more minutes.

Now add tamarind paste with enpogh water to make rasam, give it a boil & switch off the stove.

Garnish with coriander leaves.