Ingredients:

Moong Dhal Kheer

Moong dhal – 1 cup
PowderedJaggery – 1 1/2 cup
Coconut scrapings – 3 tsp
Cardamom – a pinch
Ghee – 2 tsp
Cashew – 10

Method:

1. Cook the moong dhal separately.
2. Now prepare jaggery syrup by adding water.
3. Finely grind coconut along with cardamom.
4. Take the jaggey syrup and allow it to boil for a min and add the cooked dhal along with the grinded coconut and cardomom and stir well.
5. When the mixture starts boiling switch off the stove and garnish with ghee roasted cahews.
6. If need be, you can also add boiled milk.

Note: Add little water to jaggery and heat it till the jaggery melts. When it starts boiling, the impurities will settle down. Remove from flame and filter leaving out the residues.

Ingredients:

Spicy Cabbage curry

Chopped Cabbage – 2 cups
Chillie powder – 1/2 tsp(can add according to taste)
Corriander powder – 1/2 tsp
Oil – 2 tsp
Onion – 2 chopped
Fresh green peas – 1/2 cup(optional)
Salt – to taste
Mustard – 1 tsp
Urad dhal – 1 tsp
Turmeric powder – a pinch

Method:

1. Wash and chop the cabbage finely to 2 cups.
2. Take a tawa, add oil and mustard.
3. After mustard pops out, add urad dhal and chopped onion.
4. Now add the chopped cabbage and peas and add turmeric powder.
5. Add little water and allow it to cook.
6. Add salt, chilli powder and corriander powder and mix well.
8. Garnish with curry leaves and serve hot..

Ingredients:

Semiya upma

Roasted vermicelli – 2 cup
green chilli-2
water – 4 cups
grated coconut – 3 tsp
salt – to taste
oil – 2 tsp
mustard – 1/2 tsp
urad dhal – 1/2 tsp
curry leaves – to garnish

Method:

1. First roast the vermicelli in a pan by adding little ghee.
2. Take a pan, add oil, mustard, urad dhal and sliced chilli
3. Now add grated coconut and water.
4. Add salt and allow the water to boil.
5. Once water boils add the vermicelli and stir well.
6. Allow it to cook by  keeping it closed.
7. Once the water is absorbed ,garnish with curry leaves.

Hot and easy vermicelli upma ready. Best with pickles.

Ingredients:

Urad dhal – 5 tsp
red chilli – 5
asafoetida – a pinch
tamarind – a small piece
Grated coconut – 3/4 cup
salt – to taste
Oil – 2 tsp
curry leaves to garnish.

Method:

1. Take a pan, add oil and fry urad dhal, red chillies and tamarind.
2. Allow it to cool down.
3. Grind it into a fine paste by adding grated coconut, salt, asafoetida and water.
4. Transfer to bowl and garnish with curry leaves.
5. Serve with rice, idly, dosa, adai etc.,

Parupu podi/Dhal powder

Ingredients:
Channa dhal – 1/4 cup
Toor dhal – 1/4 cup
Red chilli  – 5-6
Salt – to taste

Method:

1. Take a pan, roast channa, toor dhal and red chilli separately.
2. Grind all the ingredients to a fine powder and add salt .

Store it in a air tight container.