Ven pongal

Ven pongal is one of my favorite dishes. I usually prepare ven pongal for weekend brunch, since it is rich and heavy.
Ingredients:
11/2 Cup Ponni raw rice
1/2 Cup Mung dal
5 Nos Green chilly (slit)
1" Pice Ginger (grated)
1/2 Tbsp Black Pepper (crushed coarsley)
1 Tsp Cumin seeds
3 Tbsp Ghee
1 Tbsp Cashew nuts
1 Sprig Curry leaves
Salt to taste.
Method:
Wash the dal and rice in 2-3 changes of water and set aside.
Put the ghee in a rice cooker, set the button to cook, close the lid and let it heat.
When the ghee is hot, add cashew nuts,curry leaves, green chilly, cumin seeds, ginger and black pepper.
Now add the rice, salt and mung dal.
Add water in 1:3 ratio.(add more water if you like the pongal to be more gooey.)
Stir the rice one and put the lid back on.
Set the cooker to cook mode.When the rice is done, serve hot with chutney, Sambar.

kovakkai Masala/ Tindora Masala

This recipe is very simple . kovakkai masala is great with just plain rice or with any other bland curry.This is also great with chapati.
Ingredients:
1/2 Lbs Tindora
1 No Tomato (chopped)
1 No Onion (chopped)
1/2 Tsp Garam masala
1 Tbsp Red chilly powder
1/2 Tsp Ginger/Garlic paste
2 Tbsp Oil
1 Tsp mustard seeds
1 Tsp Urad dal
1 sprig curry leaves
Salt to taste.
Method:
Wash the Tindora.
Remove the ends, cut it lengthwise into four pieces.
Heat oil in a kadai and add mustard seeds, urad dal and curry leaves.
When the mustard seeds pop add the onion, tomato and saute well.
When the onion is tender add the tindora and the rest of the ingredients and saute.
Set the kadai to a medium flame, cover and cook till the tindora is tender.
Sprinkle water in between as required.
Serve hot.

Ennai kathrikai sambar

Ennai kathrikai sambar is my DH's All time favourite sambar.When ever we make this sambar at home he insists that we make it in exess, so that he can have it with rice the next day morning.
Ingredients:
1 No Onion (chopped)
1 Cup Thoor Dal
1 pinch Turmeric powder
5 Nos baby brinjals
5 Tbsp Oil
1 Sprig Curry leaves
1 Tsp mustard seeds
1 Tsp urad dal
11/2 tsp Tamarind paste
Asafoetida
Salt to taste.
For Grinding:
1 No Tomato (chopped)
1/2 Cup Coconut (grated)
2 Tbsp Corriander seeds
11/2 Tbsp Thoor dal
5 Nos dry red chilly.
Method:
Pressure cook the thoor dal with turmeric powder and set aside.
Wash the brinjals, remove the heads.
Make slits at the bottom of the brinjal and drop it in the water.
Roast all red chilly, thoor dal, and corriander seeds in 1/2 a tsp of oil.
When the thoor dal is golden brown, grind it along with coconut and tomato into a fine paste.
Heat oil in a kadai and add mustard seeds, urad dal ,and curry leaves.
When the mustard seeds pop, add the brinjal and saute nicely.
Add onion and saute for a minute.Now add the tamarind paste , ground paste , water salt and let it simmer for a minute.
Now add the cooked thoor dal and lot it boil till the brinjal is thoroughly cooked.
Add more water if necessary.
Add asafoetida before turning of the range.
Serve with white rice.
It is also great with dosa and old rice, soaked in water overnight.

Bottle gourd Subzi

This subzi is very simple and takes little time to make.It tastes great with chapatti.
Ingredients:
1 No Bottle gourd (Cubed)
1 No Large Onion (Chopped)
1 No Tomato
1 Tbsp Cumin seeds
1/2 Tsp G/G paste
1 Tsp Red chilly powder
1 Pinch Turmeric
1 Tbsp oil
Salt to taste.
Method:
Grind the tomato and set aside.
Peel and cube the bottle gourd.
Heat oil in a pressure cooker and add the cumin seeds.
When the cumin seeds pop , add the chopped onion and sautee.
When the onion is tender add the rest of the ingredients along with the tomato puree and add required amount of water and let it cook for about two whistles.
Serve hot.

Beetroot Leaves Poriyal

When I bought this week's vegetables, the beetroot was very fresh.The leaves were so tender, that I had to do some thing with it. So I made this beetroot leaves poriyal .
Ingredients:
1 Bunch of Beetroot Greens
2 Tbsp Coconut (grated)
5 Nos Green chilly (sliced)
1 No Large Onion (chopped)
1 Tbsp Oil
1 sprig Curry leaves
1 Tsp Mustard seeds
1 Tsp Urad dal
Salt to taste.
Method:
Wash the beetroot leaves, Roll it in a bundle and julienne it along with the stem.
Heat oil in a kadai , add mustard seeds and urad dal.
When the mustard seeds pop, add the curry leaves, chopped onion and the green chilly.
Sautee till the onin is tender and add the leaves, salt and saute.
Cover and cook for 3-4 minutes or until the leaves are almost done.
Now add the grated coconut and saute it for another minute or two.
Serve hot with rice.

Chocolate mousse

Ingredients:

2 -ounce semisweet baking chocolate, coarsely chopped

1/2 cup water, divided use

2 tablespoons butter

2 large egg yolks

6 tablespoons granulated sugar

1 1/4 cups heavy cream, whipped

1 Tsp Vanilla extract

1 Tbsp Instant coffee

For Garnishing:

Redi whipp whipping cream

Chocolate fudge sauce

Chocolate hazelnut Piourette

Method:

Whipp the cream as follows:

Begin with thoroughly chilled cream. Chill mixing bowl and beaters. Add 2 tablespoons of sugar and Vanilla extract while whipping cream. Cream is whipped when soft peaks form.
Mousse:
In a double boiler, heat chocolate, 1/4 cup water,Granulated coffee and butter until the chocolate and butter are melted. Cool for 10 minutes.
In a small heavy saucepan, whisk egg yolks, sugar and remaining water.
Cook and stir over low heat until mixture reaches 160*F (70*C), about 1 to 2 minutes.
Remove from the heat; whisk in chocolate mixture. Set saucepan on ice and stir until cooled, about 5 to 10 minutes.Fold in whipped cream. Spoon into dessert dishes.
Refrigerate for 4 hours or overnight.
Befor serving Top the mousse with whipped cream, fudge sauce and a broke pioutette cookie.

Pulihora Paste

I had a lot of Tamarind at home .I feel more comfortable using the tamarind paste, So a friend showed me how to make this paste.This can be used for making pulihora and also in any recipe that calls for tamarind.Thanks S for patiently telling me how to make it.
Ingredients:
1 Pound Tamarind
1 Tbsp Turmeric
1 Tbsp Salt
Method:
Soak the Tamarind in very little water for 1 -2 hrs.
Take a colander and squeeze the Tamarind and extract the thick juice.
Repeat the processes again with a little fresh water.
Heat the tamarind extract along with salt and turmeric.
Let the mixture boil until all the water has evaporated and the tamarind extract has become a thick paste.
Let the paste cool down and then store in an air tight container.