Key Lime Pie

For the Crust:

1 1/2 cups graham cracker crumbs

4 tablespoons unsalted butter, melted

For the Filling:

3 large eggs, separated

1 large egg, lightly beaten

1 (14-ounce) can sweetened condensed milk

1/3 cup fresh lime juice, preferably made from Key limes

1/2 teaspoon finely grated lime zest, plus more for garnish

Sweetened whipped cream, for serving

Preheat the oven to 325°F. In a medium bowl, mix the graham cracker crumbs and melted butter. Press the crumbs evenly over the bottom and up the sides of a 9-inch glass pie plate. Bake the crust for about 15 minutes, or until firm. Let cool.

In a large bowl, whisk the 3 egg yolks with the lightly beaten whole egg until thickened. Beat in the condensed milk, then beat in the lime juice and zest.

In a large stainless steel bowl, beat the egg whites until firm peaks form. Fold one-third of the beaten whites into the custard, then fold in the remaining whites. Pour the custard into the pie crust and bake for 15 minutes, or until barely set. Transfer to a rack and let cool completely, then refrigerate over-night. Serve with sweetened whipped cream and garnish with lime zest.

Keerai Paruppu Poriyal

Oil - 2 tbsp.

Mustard - 1 tsp

Urad Dhal - 1/2 tsp

Cumin - 1 tsp

Red Chilli - 2

Curry Leaves

Moong Dhal - 1/4 cup

Onion - 1, diced

Garlic - 2 cloves, minced

Keerai - 4 cup, chopped

Turmeric - 1 tsp

Salt

Coconut - 1 cup, grated

Heat Oil in a large pan.

Temper Mustard, Urad Dhal, Cumin, Red Chilli and Curry Leaves.

Add the Moong Dhal and roast until golden.

Add the Onion and Garlic, sauté until translucent.

Add the Keerai and cook on low heat for 5 min. Season the mixture required Salt. Keep on stirring and cooking until all moisture is evaporated and the Dhal is done.

Garnish with grated Coconut.

Keerai Masiyal

Spinach - 4 cup, chopped

Moong Dhal - 1/2 cup

Onion - 1

Tomato - 1

Green Chillies - 2

Garlic - 4 cloves

Cumin seeds - 1 tsp

Turmeric - 1/2 tsp

Salt

Oil - 1 tbsp.

Mustard - 1 tsp

Urad Dhal - 1/2 tsp

Red Chilli - 2

In a pressure cooker, add the Moong dhal along with Spinach, Onion, Tomato, Green chilies, Garlic flakes, Cumin seeds, Turmeric powder, Salt, and 1/2 cup Water. Pressure cook for 3 whistles. Once done, remove from heat and mash the mixture well.

Temper Mustard, Urad dhal and Red chillies in hot Oil and pour over the mashed Masiyal.

Mix well and serve with hot Rice.