SWEET PONGAL- CHAKKARI PONGALI

ingredients:

1. Rice-1 cup
2. Pesarapappu/moongdal-1/2 cup
3. Whole milk-1/2 cup
4. Sugar-1 +3/4th cup
5. Ghee-2 tbs
6. Cashews-2 tbs
7. Raisins-1 tbs
8. Ilaichi/cardamom-2

PREPARATIONS:

1. Heat ghee in a pan roast dry fruits and set a side
2. Pressurecook moongdal and rice with required amount of water and cook for 3 to 4 whistles cool open lid and set a side

METHOD:

1. Gently mix rice mix with milk and boil for few minutes add  cardamom powder, sugar and fried dryfruits mix and serve

SAGO VEG BULLETS(SABUDANA VEG BULLETS)

INGREDIENTS:

1. Tapioca pearls/sago/sabudana soaked-1/2  cup
2. Boiled mixed vegetables-3/4th cup
3. Maida/all purpose flor-1 tbs
4. Corn starch-2 tbs
5. Ginger garlic paste-1/2 ts
6. Green chili paste-1/2 ts
7. Coriander leaves-1 tbs
8. Boiled and smashed potato-1/4th cup
9. Salt-to taste
10. Oil-for deep frying
11. Curry leaves chopped-1 tbs
12. Sesame seeds-1 tbs

METHOD:

1. In a mixing bowl combine all the ingredients and mix well to a fine dough,if moisture is required wet your hands and mix
2. Now take a table spoon of this mixture and shape like a bullet
3. prepare all the veg sago bullets
4. Gently place in the hot oil and fry on medium flame slowly until it turns to golden colour
5. Serve hot with green chutney or tomato ketchup

JEERA RICE--CAPSICUM KURMA (LUNCH THALI)

1. JEERA RICE
2. CAPSICUM KURMA

INGREDIENTS FOR JEERA RICE:

1. Sona massorie rice-2 cups
2. Cumin/jeera/jilakarra- 1 tbs
3. Shahijeera-2 ts
4. Ginger garlic paste-1 ts
5. Slitted green chilis-2 tbs
6. Ghee-1ts
7. Oil-1 tbs
8. Salt-to taste

METHOD:

• Cook rice separate into grains and set a side
• Heat ghee and oil in a kadai add jeera and shahijeera and fry well
• Now add ginger garlic paste and green chilis fry for few seconds
• Add rice and mix well
• Finally add salt mix and serve hot
   
• 

INGREDIENTS FOR CAPSICUM KURMA:

1. Bell pepper/capsicum chopped into big chunks-1 cup
2. Roasted peanut powder-2 tbs
3. Chopped onion -1/2 cup
4. Roasted sesame seed powder-2 tbs
5. Tamarind paste-1 tbs
6. Dhaniya powder-1/2 ts
7. Ginger garlic paste-1 ts
8. Dry coconut-2 tbs
9. Dry roasted garam masala blended to powder-1/2 ts
10. Red chili powder-1/2 ts
11. Turmeric-1/8th ts
12. Salt-to taste
13. Oil-3 tbs

METHOD:

1. Blend all powders with tamarind to fine paste and set a side
2. Heat 1 tbs of oil in a pan and add capsicum fry till done and set a side
3. Heat 2 tbs oil and add onion fry well now add the grounded masala paste and capsicum fry for  a minute
4. Add some water and cook till oil floats on top or masalas completely blend to the kurma