Moong dal Payasam (4 servings)

Moong dal 1/2 cup

Chana dal 3 tbsp

Powdered jaggery 3/4–1 cup (depending on how sweet u like it)

Milk   1/2 liter

Cashew nuts 10 (broken to small pieces)

Raisins 2 tbsp

Cardamom powdre 1/4 tsp

Ghee 1 tbsp

Dry rost the dals and pressurecook in a little excess water. On cooling mash the dal well.

Add a tbsp of water to t he cooking pot and add the jaggery to it and melt it. Whenn  it is completely melted, add the dal and  mix well. As it strts boiling, switch off the flame and add the milk and cardamom powder. Add the roasted cashews and raisns and chill before serving.

TO roast the cahsews and raisns, heat the ghee on slow fire. Add the cashews first and as it starts changing color to golden brown add the raisins. As soon as the raisins start puffing up switch off the flame.

Pal Payasam (4 Servings)

Cooked rice  3/4 cup

Sugar  1/2 cup

Condensed milk 1/2 tin

Milk 1/2 liter

Cardamom powder  1/4 tsp (optional)

Ghee 1 tbsp

Cashew nuts  10 (broken into small pieces)

Raisins (golden)  2 tbsp

Saffron  1 pinch (soaked in  1 tbsp of milk)

In a thick pan melt the ghee and fry the cashew till it turns golden and add the raisins and remove from fire as soon as the raisins look swollen. Mash the cooked rice well and add sugar to the rice and heat on slow fire in a thick pan till the sugar melts. Add the condensed milk and as soon as it blends well, switch off the fire and add the milk.  Stir well and add the fried cashew/raisins and saffron/cardamom to the kheer.

Chill in the refrigerator for an hour so before serving.

Onion Gotsu (4 Servings)

Onions  3 medium-sized

Tomatoes  4 medium-sized

Green chillies 2

Tamarind 2 scales

Jaggery  (shredde)d 1/2 tsp

Salt 1tsp

Chilli powder 3/4 tsp

Dhania powder 2/4 tsp

Turmeric powder 1/4 tsp

Cumin seeds 1/2 tsp

Cooking oil 1 tsp

Salt to taste

Cilantro leaves finely chopped 1 tbsp

Ginger (grated) 1 tsp

Cut the onions and tomatoes finely. Also soak the tamarind scales in about 4 tbsp of hot water.

Heat oil  in a frying pan and let the cumin seeds splutter in the hot oil. Add the onion and saute till the color  starts changing. Add the slit chillies and ginger and saute for a minute or so. Add the tomatoes and saute a little. Add the turmeric powder, dhania powder, chili powder and salt and stir well.  Extract a thick pulp of tamarind and add to the mix. Add about a cup of water and the jaggery piece and cook on slow fire till done. Garnish with the cilantro leaves and serve with Parathas or  venn pongal.

Cooking Tip: In case the gotsu looks watery, it can be thickened by adding a paste of besan/cornflour. Mix a tsp of besan ot cornflour in 3tbsp of cold water to make a lumpless paste.

Aloo-Methi Subzi

Methi leaves 2 bunches

Potatos 1kg

Onion 2 (big)

Tomato 4

Chilli powder 1 1/2 tsp

dhania powder 1/2 tsp

Turmeric powder 1/4 tsp

Salt  1 1/4ts

Cumin seeds 1/2 tsp

Oil to temper 1tbsp

Cut the onions into thin slices and dice the tomatos fine.Peel the potatoes and cut them into 1″ cubes.

Remove the stems from the methi bunch and after rinsing the leaves in running water, cut them fine.

Heat the oil i a frying pan and let the jeera splutter, Add the onion and saute till it changes color. Add the tomatos and saute  on slow fire till soft. Add turmeric powder, chilli powder, dhania powder and salt to the mixture. Add the methi leaves and saute till it starts changing color. Add the potatos and sprinkle a little water to keep t he mix soft. Cover with  lid and cook on slow fire till done