Venpongal

INGREDIENTS:

Raw Rice -1 cup
Moong Dal -1/4 cup
Ginger grated 1 tbsp
Salt as required
Hing - 2 pinch
Ghee -1 tsp
Water -5 cups

To Temper:
Ghee -1 tbsp
Pepper-1 tbsp
Curry leaves - 1 sorig
Cashews-10
Jeera-1 tsp

METHOD:

1)Wash rice and Moong dal.

2)Heat ghee and fry ginger.

3)Bring water to boil.

4)Add washed rice and Moong Dal.Add Hing and required salt.

5) Pressure cook for 4 to 5 whistles on medium flame.

6)Mash well .

7)Temper the ingredients and add to mashed rice and dal mixture.

8)Mix well and serve

Venpongal is ready.Serve with coconut chutney or sambar.

Badam Halwa/Badam Sweet

INGREDIENTS:

Almonds-1 cup

Cardamom -1

Sugar -3/4 cup

Milk -1/4 cup

Ghee - 1/2 Cup

Rose essence - 2 drops

Saffron for garnishing

METHOD:

1. Soak badam for 6 hours or boil them in hot water until badam skin puffs up and is easy to peel.when water cools down remove the badam skin.

 2.Grind badam with cardamom .

 3.Add milk and grind it to a fine paste.

4)Heat ghee.

5)Add ground almond paste and sugar and mix well.

 6)Keep stirring and let it bubble.

7)when it is thick and comes to halwa consistency switch off stove and  garnish with saffron.

8)Serve badam halwa