Coconut Chutney

Ingredients:
Pottukadala(Dahlia Dal(dry)) : 1/2 cup
Grated cocunut : 4 tbsp
Red chillies :4 nos
Water : 1 cup
Salt : as reqd
Ginger : 1/4''


Seasoning:
Coconut oil : 1 tbsp
ChannaDal(kadalaparippu) : 1 tsp
Mustard seeds : 1 tsp
Curry leaves : a few
Red chillies : a few broken
Method:           
             Grind dahlia dal,coconut,redchillies,ginger,salt and water.Make it a fine paste.If u
want the chutney to be more watery u can add more water..Transfer this paste into a bowl.
            In a kadai add oil,once the oil is hot add mustard seeds.once the mustard seeds splutter
add channa dal,red chillies and curry leaves.Now just pour this seasoning above the chutney.

NB:Instead of Red chillies u can use green chillies also..then the chutney will be green in color...

Enjoy this delicous chutney with dosa ,idli or uthappam!!!!!!

VenPongal

 Ingredients:
Raw rice- 1 cup
Split moong dal(yellow)- 1/2 cup
Water- 3 cups
Milk- 1 cup
Salt - as reqd
Cashews- 5  no:
Cumin seeds- 1 tsp
Peppercorns- 1 tsp
Ginger- 2 " (chopped)
Curry leaves- few

Mehod:
                    Wash and strain rice and dal together.....Pressure cook rice,dal,milk, salt and water.Cook it for one whistle. Once the pressure is gone,slightly  mash the pongal. Keep it aside.
                     Now in a pan add ghee.Once the ghee is hot add cashews, cumin seeds,peppercorns, ginger and curry leaves. Add this to the pressure cooked mixture and mix it well.

Enjoy this simple pongal with sambhar and pappad...

Vankai Kura/Andhra Brinjal Curry

 Ingredients:
Brinjal Fry:
Brinjal : 8-10 nos:(small size)
Redchilli powder:1 tsp
Turmeric powder: 1/2 tsp
Salt: as reqd
Oil  : for frying

Curry:
Corriander leaves: a small bunch
Grated coconut : 3 tbsp
Ginger: 1"
Garlic : 3 cloves
Onion: 1no:(chopped)
Green chillies:5 no:
Whole cashews : 10 no:
Amchur Powder :1/4 tsp
Curry leaves: as reqd
Cloves:4 nos
Cinnamon bark: 1/2"
Cumin seeds: 1tsp
Ghee: 2 tbsp
Garam Masala:1 tsp
Salt : as reqd

Method:
            In a bowl mix chilli powder,turmeric powder and salt.Cut the Brinjals as shown in the pic
and fill it with the mixture.In a pan add oil and shallow fry the brinjal in medium flame.Pan should be
covered with a lid.In 5 - 10 minutes rotate the brinjal.Fry the brinjal until the outer layer is firied and
inner layer is cooked.

            In a blender add corriander leaves,coconut,green chillies,ginger,garlic ,amchur powder,cashews,
Onion(1/4),and 1 cup water.Make a fine paste out of it.
           In a pan add  the ghee.Once the ghee is hot add cloves ,cumin seeds and cinnamon bark..sau'te it well.Then add the chopped onions(1/2) to it .Sau'te it well until the onions are golden brown in color.To this add our grounded paste.Mix it well .Then cover with a lid and cook it for 15 minutes in low falme.After that
add the fried brinjals to this curry followed by curry leaves and garam masala , simmer it for another 10 minutes.After 10 minutes remove the curry from flame.

We can serve this vankai kura with plain rice...

Rava Laddoo

Ingredients:
Rava/Semoliona:1 cup
Grated coconut : 3 tbsp
Milk:1/2 cup
Sugar:1 cup
Cashews:1 tbsp
Raisins:1 tbsp
Ghee: as reqd

Method:  
                  To a pan add 2 tbsp of ghee.Once the ghee is hot add cashews followed by raisins.when the raisins balloons up immediately add the shredded coconut.Sa'ute it well for a minute and add the semolina.Mix them well..cook it in low flame for 10  minutes.
                 Once the sooji/semolina becomes light brown in color add the sugar.Continue cooking for couple of minutes until the sooji is cooked well.Then remove it from flame and immediately add milk little by little until the mixture is soft.so that we can make laddu's out of it.

                 Make medium size balls or laddu's out of it..keep it in a air tight container..if u want to keep the laddus for more than 10 days..U can add water instead of milk..

We can use these laddu's both as a snack and as a Dessert....