Mango Dhal

Thuvar Dhal - 1 cup, washed and soaked in Water

Mango - 1 cup, cubed

Green Chilli - 3, slit

Turmeric - 1 tsp

Sambhar Powder - 1 tsp

Asafetida - 1/2 tsp

Salt

For Tempering:

Oil - 2 tbsp

Mustard - 1 tsp

Urad Dhal - 1 /2tsp

Cumin - 1 tsp

Asafetida - 1/2 tsp

Red Chilli - 2

Garlic - 3 clove, minced

Shallot - 1, diced

Curry Leaf

In a pressure cooker add the Dhal along with the Mango, Green Chilli, Turmeric, Sambhar Powder, Asafetida and required Salt. Close the lid and pressure cook for 3 whistles.

Heat Oil in a skillet. Temper Mustard, Urad Dhal, Cumin, Asafetida, Red Chilli, Garlic, Shallot and Curry Leaves. Add the Seasoning mixture to the Dhal and mix well.

Milagu Saadham

Oil - 1 tsp

Channa Dhal - 1 tsp

Urad Dhal - 1 tsp

Coconut - 1 tbsp., grated

Ghee - 2 tbsp.

Cashew - few

Peppercorn - 1 tbsp., crushed coarsely

Rice - 1 cup, cooked

Salt

Heat 1 tsp Oil in a skillet and dry roast Channa Dhal and Urad Dhal until light brown. Remove from heat and keep aside.

Add Coconut gratings and roast until golden. Remove from heat and add to the Dhals. Allow this mixture to cool down completely and grind to a coarse powder.

Heat Ghee in a large pan and temper Cashew nuts. Add crushed Peppercorn and stir fry for few seconds. Stir in Rice along with the prepared Dhal powder and required Salt. Give a good mix and enjoy warm with Pappadam.

Chopped Cheese Sandwich

• 4 (8-inch) hero rolls or hoagie rolls

• 1 tablespoon canola oil

• 1 1/4 pounds 85/15 lean ground beef

• 2 teaspoons sazón con culantro y achiote(from 2 [10 gram] packets)

• 1 large yellow onion, thinly sliced (about 3 cups)

• 1 jalapeño chile, thinly sliced lengthwise (about 3 tablespoons) (optional)

• 8 (3/4-ounce) American cheese slices(such as Boar’s Head)

• 1/2 cup mayonnaise

• 1/4 cup ketchup

• Thinly sliced tomato

• Kosher salt, to taste

• Black pepper, to taste

• Shredded iceberg lettuce

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Directions

1. Preheat a large flattop griddle to medium, or heat a large cast-iron griddle on the grill or cooktop over medium-high. Cut rolls horizontally, leaving 1 side attached as a hinge. Toast, cut sides down, on griddle until lightly browned, 1 to 2 minutes. Remove from griddle.

2. Drizzle oil evenly over griddle; top with ground beef. Using a large metal spatula, flatten into an even layer, about 1/2-inch thick. Sprinkle with sazón, and top with onion and jalapeño (if using). Cook, undisturbed, until beef forms a golden brown crust on bottom, 4 to 6 minutes. Chop and stir beef mixture using spatula; cook, chopping into small crumbles, until beef is cooked through and crispy in spots and onion is softened, about 4 minutes.

3. Shape beef mixture into a 14-x 5-inch rectangle on griddle using spatula or a metal bench scraper. Top beef mixture evenly with cheese slices. Let stand, undisturbed, until cheese melts, about 1 minute.

4. Spread each toasted roll with 2 tablespoons mayonnaise and 1 tablespoon ketchup. Transfer about one-quarter of beef mixture (about 1 cup) onto each roll; top with tomato slices. Season tomato slices with salt and pepper to taste; top each with shredded lettuce. Wrap each sandwich tightly in parchment paper or aluminum foil; let steam for about 5 minutes before cutting sandwiches in half. Serve hot.