Pesarattu

Ingredients:

1. Yellow moong dal - 2 cups (can also use green whole moong)
2. Raw rice - a fist full
3. Ginger - 2 inch piece
4. Green chilies - 2-3 
5. Coriander leaves - 1/2 a bunch
6. Salt to taste
7. Yogurt - 1/2 cup (optional)

Method:

1. Soak the moong dal and rice together for about 2-3 hours. (If using green moong soak for about 7-8 hours)
2. Grind the dal and rice along with the other ingredients (except oil and yogurt)
3. Bring it to dosa consistency by adding water and yogurt (if using).
4. Make the pesarattu on a tawa just like a dosa.
5. Serve hot with mint or coriander chutney!

Aloo Bhajji

Ingredients:

1.            Potatoes – 5 medium size

2.            Onions – 1 (cut into small pieces)

3.            Tomatoes – 2 medium size (cut into small pieces)

4.            Peas -  1 small cup (I used frozen peas)

5.            Green chilies – 2 (cut in small pieces)

6.            Ginger – 1 inch piece (shredded)

7.            Turmeric powder – 1 tsp

8.            Red chili  powder – 2 tsp

9.            Garam masala – ½ tsp

10.        Cumin seeds – 1 tsp

11.        Oil

12.        Salt to taste

13.        Lime juice (2 tsp, optional)

14.        Coriander leaves for garnish

Method:

1.            Pressure cook the potatoes for 3 whistles.  Remove the skin and cut in big pieces.

2.            In a pan, heat oil and add the cumin seeds.

3.            When they start to sizzle, add ginger and green chilies and sauté for a minute.

4.            Add the onions and sauté till they become transparent. Add some salt to the onions to cook faster.

5.            Add the tomatoes and cook till they become mushy and soft. Add little water to avoid sticking to the pan. Add the frozen peas and mix well.

6.            To this add turmeric and red chili powder and salt and mix well.

7.            Add the potatoes and mash with the ladle. Mix well and add about 1 cup of water. Cover and cook for about 5-8 mins and give it a stir in between.

8.            Add the garam masala and mix well.

9.            Switch off the flame and add the lemon juice (if using)

10.        Garnish with coriander leaves.

11.        Goes really well with pooris! 

Venn Pongal

Ingredients:

1. Rice - 1 cup
2. Moong dal - ½ cup
3. Cashews - how much ever you like! 
4. Ghee - 3-4 table spoons
5. Peppercorns - about  1 teaspoon or you can also use freshly ground pepper
6. Cumin seeds - 1 teaspoon
7. Salt - to taste
8. Curry leaves - one string
9. Asafoetida 
10. Ginger - a small piece (shredded)

Method:

1. Take a vessel that will fit in your pressure cooker.
2. Add rice, moong dal and wash it about 3-4 times.
3. To this add salt, peppercorns (or ground pepper), cumin seeds, ginger, asafoetida and half the curry leaves and 1 tsp of ghee.
4. Add 3 and 1/2 cups of water and pressure cook for 4 whistles.
5. In a pan, heat 1 table spoon of ghee, fry the cashews till they turn light brown and add the curry leaves and saute for a min.
6. Now add the cooked rice and remaining ghee and mix for a few minutes in low-medium flame.
7. Serve hot with chutney , sambar or pickle!