Tomato Dhal

Thuvar/Masoor Dhal - 1 cup

Turmeric - 1/2 tsp

Asafetida - 1/4 tsp

Salt

In a pressure cooker add Thuvar Dhal along with Turmeric, Asafetida, required Salt and 2 cups Water. Pressure cook for 3 whistles. Allow the pressure to come down naturally.

For the Masala:

Oil - 1 tbsp.

Cumin - seeds - 1 tsp

Garlic - 6 cloves, chopped

Onion – 1, diced

Green Chilli - 2, slit

Tomato - 2, diced

Turmeric - 1 tsp

Chilli Powder - 1 tsp

Butter - 1 tbsp.

Salt

Heat Oil in a medium pan and temper Cumin seeds.

Saute Garlic for 30 sec.

Add the Onion and Green Chillies; sauté until the Onions turn translucent.

Add the Tomatoes and cook closed until the raw smell goes away and Oil starts oozing from the masala.

Season the mixture with Turmeric and Chilli powder.

Add the cooked Dhal along with 1/2 cup Water, Butter and required Salt. Cook closed for 7 min.

For Tempering:

Mustard - 1 tsp

Urad Dhal - 1 tsp

Cumin - 1 tsp

Asafetida - 1/4 tsp

Red Chilli - 2

Curry Leaves

Temper Mustard, Urad Dhal, Cumin, Asafetida, Red Chilli and Curry Leaves in hot Oil and add to the above Dhal.

Serve warm with Rice/ Chapatti.

Thengai Paal Saadham

Coconut - 2 cup, grated

Ghee / Oil - 2 tbsp.

Cinnamon – 1 stick

Cloves – 4

Cardamom Whole – 2

Onion – 1

Green Chilli – 3

Ginger Garlic paste - 1 tbsp.

Seeraga Samba Rice / Basmati Rice - 1 cup, soaked for 15 min

Salt

Cilantro

In a blender add the grated Coconut along with 1 cup Water. Srain the milk and keep aside. Run the blender again with strained Coconut bits and 1 cup Water. Strain the milk and keep aside.

Heat Ghee and Oil in a pressure cooker.

Temper Whole Garam Masala.

Add Onion and Green Chilli; cook until the Onion turns translucent.

Add Ginger Garlic Paste and cook until the raw smell goes away.

Now add the Rice along with required Salt and mix well so the Masala coats all kernels of the Rice.

Finally add 2 cups Coconut Milk and cook closed for 12 min in medium heat and 5 min in simmer.

Garnish with Cilantro.

Serve hot with Raita.

Sooji Appam

Maida - 2 cup

Salt

Ghee - 3 tsp

Rawa – 1 cup

Sugar / Jaggery – 1 cup

Coconut – 1/2 cup, grated

Cardamom powder – ¼ teaspoon

Cashew – few (optional)

Ghee – 2 to 3 teaspoons

Oil – for deep frying

In a bowl add Maida, Salt and 1 tsp of Ghee. Mix well and knead to a soft Dough. Rest the Dough for about 1 hour.

Heat 2 cups of Water to boil in a medium pan. Add Rawa and cook medium flame till soft. Add Jaggery and Coconut; Mix well and cook on low flame. When it thickens add Cardamom powder, Cashew along with 2tsp of Ghee.When the mixture leaves the sides of the vessel; remove from heat and allow to cool down. Make small balls and keep aside.

Spread the Maida Dough like a small Poori and stuff it with the Rawa mixture. Flatten the Ball with your hands and deep fry in hot Oil.