Ven Pongal

Rice - 1 cup

Moong Dhal - 1/3 cup

Ginger - 1 tsp, grated

Peppercorn - 1 tsp

Cumin seeds - 1 tsp

Ghee - 3 tbsp.

Cashew nut

Curry Leaves

Salt

In a pressure cooker add the Rice along with Moong dhal, Ginger and 4 cups Water. Pressure cook for 8 whistles.

In a mortar add the Peppercorn and Cumin seeds; crush using a pestle and keep aside.

Heat Ghee in a small skillet. Temper Cashew nut and Curry leaves. Once the Cashews reach a golden color add the crushed Pepper Cumin mixture and roast for a few seconds. Turn off heat.

Add this tempering to the cooked Rice Dhal mixture. Give a thorough mix.

Serve hot with Chutney, Sambhar and Medhu Vadai.

Chocolate Shortbread Cookies

Butter - 3 sticks, room temprature

Sugar - 1 cup

Salt - 1/2 tsp

Vanilla extract - 1 tbsp.

Egg - 2

AP Flour - 3 1/2 cup

Cocoa powder - 1/2 cup

preheat oven to 375

in a large bowl mix together butter, sugar and salt. beat until light and fluffy. add vanilla and eggs one at a time contibuously beating. gradually ad flour and cocoa power, beating well until incorporated. place dough in cookie press with desired disk. press dough onto ungreased baking sheet. bake for 10 min. rotate halway through baking time.

Rajma Pulao

Ghee + Oil - 3 tbsp.

Whole Garam Masala - Cinnamon - 1 stick, Clove - 4, Cardamom - 2, Bay Leaf - 1, Star Anise - 1

Cumin seeds - 1 tsp

Onion - 1, chopped

Green Chilli - 2, slit

Ginger Garlic Paste - 2 tsp

Tomato - 1

Rajma - 1/2 cup, washed, soaked overnight, and pressure cooked with salt and 2 cups water for 3 whistles

Salt & Pepper

Turmeric - 1 tsp

Chilli Powder - 1 tsp

Fennel Powder - 1 tsp

Garam Masala - 1 tsp

Rice - 2 cup ( Seeraga Samba or Basmati), soaked in Water for 30 min.

Lemon Juice

Cilantro

Heat ghee and oil in a pressure cooker.

Temper whole garam masala and cumin seeds.

Add onion and green chili; cook until the onion turns translucent.

Add ginger garlic paste and cook until the raw smell goes away.

Add the tomatoes and cook covered until soft.

Add the rajma and mix well. Season with salt, pepper, turmeric, chili, fennel, and garam masala powder. Cook covered for 3 minutes.

Now add the rice and mix well so the masala coats all kernels of the rice.

Finally, add 4 cups water and cook covered for 12 minutes on medium heat and 5 minutes on simmer.

Garnish with lime juice and cilantro.

Serve hot with raita.