Pesarettu with Raw Coriander Chutney

Whole Green Moong Dhal - 1 cup

Idly Rice - ⅓ cup

Fenugreek - 1 tsp

Cumin - 1 tsp

Green Chilli - 4

Ginger - a small pc

Salt

Oil

Soak Moong Dhal with Idly Rice and Fenugreek seeds in Water overnight.

In the morning, pour the soaked Dhal mixture in a wet grinder along with Cumin seeds, Green Chilli, and Ginger. Grind this mixture to a smooth Batter and transfer to a large bowl. Season the Batter with required Salt.

Heat a Dosa tawa on medium flame. Grease the tawa with Oil. Pour a ladle of Batter in the hot tawa and spread smooth to a large circle. Drizzle Oil on the sides of the Pesarettu. You can cook the Pesarettu closed for 30 sec without flipping or you can flip the Pesarettu if you are worried about raw Batter.

For Chutney: In a blender add 2 cups Cilantro, 2 Green Chillies, a small piece Tamarind, 1 tbsp. Jaggery, ½ cup Coconut and required Salt. Grind the ingredients to a fine paste without adding any Water.

Enjoy hot Pesarettu with Raw Coriander Chutney.

Ginger Chai

Cardamom - 3 pods

Ginger - a small pc

Tea leaves- 2 tsp

Milk - 1 cup

Sugar - to taste

In a mortar, add Cardamom and Ginger. Crush using the pestle and keep aside.

Bring 1 cup Water to boil in a pot. Add the crushed ingredients and let boil for about 5 mins.

Now, add the Tea leaves to the boiling ingredients and let boil for another 5 mins.

Add in Milk, and let the Milk come to a rolling boil.

Now stir in Sugar and reduce the heat. Let the Milk simmer for about 5 mins.

Remove from heat and strain the Tea into individual cups.

Serve hot Ginger Chai with deep fried Pakoda's on lazy evenings.

One Pot Bechamel

FOR THE PASTA:

1 pound dry penne noodles

FOR THE GROUND BEEF:

1 pound ground beef

1 teaspoon sea salt

½ teaspoon black pepper

2 cloves garlic minced

FOR THE BÉCHAMEL SAUCE:

1 stick 1/2 cup butter

½ cup all-purpose flour

6 cups warm whole milk

1½ teaspoons sea salt

¾ teaspoon black pepper

½ teaspoon cinnamon

½ teaspoon ground cardamom

Cook the pasta according to package directions. Drain and set aside.

In a skillet over medium heat, cook the ground beef until browned. Add sea salt, black pepper, and minced garlic. Stir and cook for 1–2 minutes until the garlic is fragrant. Set aside.

In a large pot oven safe pot or Dutch oven, melt the butter over medium heat. Whisk in the flour and cook for 1–2 minutes to form a roux. Slowly whisk in the warm milk, stirring continuously to prevent lumps. Cook until the sauce thickens. Season with salt, black pepper, cinnamon, and cardamom.

Reserve 1½ cups of the béchamel and set aside. Add the pasta and ground beef to the remaining béchamel in the pot and stir until well combined. Top with the béchamel sauce

Bake at 425 degrees for 15 minutes or until the top is bubbly and brown (you can also broil for 1-2 minutes just to get the top to brown but be very careful because it can burn very quickly).