SPICY PONGAL

INGREDIENTS:
1 Cup Moong Dal- soaked in warm water for 1 hour
2 Cup Long Grain Rice
4 Green chillies slit into halves
8 Pepper Corns- crushed lightly
1 t.sp turmeric powder
1 inch- Ginger
8 to 10 Curry Leaves
2 Tb.Sp of Jeera seeds
1 t.sp.Mustard Seeds
2 Tb.Sp. of Ghee
Coriander Leaves for garnishing
Lemon juice

METHOD:

* Heat ghee in a pan and roast the moong dal nicly untill it turns into light brown in colour.
* To this add rice and roast rice as well for 2 mins
* now add 8 cups of water and 3 green chillies, ginger , turmeric powder,salt and cook uncovered untill the water fully evaporates
* Now take some oil/ghee and season it with mustart seeds+ jeera seeds+ curry leaves+ 1 green chilli+ pepper corns until the mustart seeds start sputtering
* Add it in to the rice mix well and garnish with corriander leaves and lemon juice.
* Serve steaming hot.

SARSO KA SAAG

INGREDIENTS:

1Bunch sarson (mustard greens) & 1/2 Bunch Spinach chopped finely
2 cms piece ginger, minced
1 medium sized onion chopped
4 cloves garlic minced
2 green chilies, minced
1 Tb.Sp Garam Masala
½ t.sp turmeric powder
½ t.sp red chili powder
1 tbsp butter
½ Cup Butter
1 Big Tomato chopped
Salt as per taste

METHOD:

* Boil the mustard and spinach leaves till soft. Remove excess water and blend well and reserve.
* Heat butter and add onion and fry till transparent.
* Add ginger, garlic, green chilies to the above and cook for 2 mins.
* Now add tomato and cook for another 3 mins.li
* To this add garam masala+ chili powder+ haldi powder+ salt and cook until the masala has been browned
* Now blend the above mixture and mix it with saag paste.
* Add milk and cBunch sarson (mustard greens), chopped finely2 cms ginger, minced1 medium sized onion chopped4 cloves garlic minced2 green chilies, minced 1 Tb.Sp Garam Masala½ t.sp turmeric powder½ t.sp red chili powder1 tbsp butter½ Cup Butter1 Big Tomato choppedSalt as per tasteook under low flame for another 5 mins.
* Serve hot with makki ki roti or regular chapathi.

BAINGAN MASALA

INGREDIENTS:
1 Big Onion
1 Big Eggplant
1 Medium sized tomato
1 tsp Jeera Seeds
1 tsp Chilli powder
1 green chilli
1Tb.sp grated coconut
2 Tb.sp of olive oil
1 Tb.sp of garam masala powder
Salt per taste

METHOD

* Chop the eggplant into cubes put some salt and microwave it for 5 mins or until cooked
* In the above oil season jeera seeds
* When jeera seeds start sputtering add onions and 1 tsp of sugar ( sugar is to caramelize onion)
* When onions start turning red add chopped tomatoes, haldi powder, chilli powder and garam masala and cook until done
* Now add eggplant plus 1 cup of water to the above mixture and cook for 5 mins covered.
* Add grated coconut on top.

Serve hot with chapathi’s / roti’s or with curd rice