Pongal....

Ingredients
» 1 cup Rice
» 1/4 cup Moong dal
» /2- 1 tsp jeera
» 1/2-1 tsp peppercorns
» 1/2 tsp pepper powdered fresh
» A few Cashewnuts broken
» 1/2 cup dessicated Coconut
» A pinch of Turmeric powder
» Ghee

Method
1. Fry the Moongdal a little till you get a light flavour.
2. Mix the dal with the rice, add 2 -3 cups of water (the rice should cook very very soft)
3. Add turmeric powder, coconut, a few peppercorns and a 1-2 tsp of ghee to the rice and pressure cook till done.
4. When done, take a kadai add sufficient of Ghee to it, more the ghee better it tastes, add jeera, pepper corns and cashewnuts.
5. Add the cooked rice mixture, add pepper powder, salt and mix well with the ghee and jeera/cashewnuts.

The pongal is ready!!! you can add some more ghee at the end if you need. It is best eaten fresh and Hot!!, You can serve it with Coconut Chutney, or Onion/Tomato Raita.

Panner stuffed chilli bajji

Ingredients

7-8 bajji chilli’s

1 cup of gram flour

2 teaspoons of red chilli

1 teaspoon of tumeric

100gms of panner

few curry leaves

2 finely chopped onions

oil to fry

2 cloves and cumin

Pinch of salt

Procedure:

Preparing Batter:

Add gram flour,chilli powder, tumeric powder and salt to taste. Mix well add some water until you get a fine texture. It shouldn’t be liquid since it wont stick well to the stuffing’s.

And keep the batter aside. Take a frying pan and add little oil to it. Heats the oil a little add clove and cumin and then onion and fry till it gets cooked. And curry leave to it and add the grated panner on to the frying pan. Fry till the panner is well cooked . Cut the bajji chilli in between and remove the chilli flakes. Stuff the contents of the frying pan on to the bajji and seal it. Do the same thing for all the chilli bajji’s. Heat the oil in the frying pan. Dip the stuffed bajji in the batter and fry it till its cooked well. It tastes well when served hot with pudina chutney or tomato sauce.