Mushroom Pepper Fry

   Ingredients      
   
  Mushroom 250 grams cut into pieces (can be prepared for more quantity as it shrinks)
  Oil 2 table spoon
  Green chillies 1
  Coriander leaves chopped
  Pepper powder 1/4 to 1/2 tsp
  Vinegar 1/2 tsp or lemon juice 1/2 tsp
  Soya sauce 1/2 tsp (contains salt)
  Salt to taste

 
Procedure

• Heat oil in a pan. Add green chillies and coriander leaves (50%). Fry a little. 
• Add mushroom and fry it in high flame. 
• Add pepper powder, vinegar, soya sauce and salt to taste. Fry until crispy.
• Garnish with coriander. 

Khara/Savory Pongal

  
  Ingredients - Serves around 4 people         
  
  Rice 1 cup (about 150 grams)
  Moong dal 3/4 cup
  Cashew broken into pieces 10-15
  Pure ghee 4-5 tablespoon
  Fresh coconut 3-4 tablespoon
  Pepper corn 1/2 to 1 tsp (about 10-15 corn)
  Cumin seeds (jeera) 1 tsp
  Ginger grated 1/2 inch
  Salt to taste
  Coriander leaves few
  Turmeric powder 1 pinch

  Procedure

• Wash rice and keep it aside for 10 minutes.
• Heat 1 tsp ghee in a pan. Add turmeric powder. Add washed rice & fry until it becomes warm. Keep it aside.
• Heat 1 tsp ghee in a pan. Add & fry moong dal until you get a little aroma. Don't fry too much. Keep it aside.
• Mix fried rice and dal in a pressure cooker. Add water in 1:3.5 ratio and cook under pressure for 4 to 5 whistles until it becomes soft.
• Heat 2 tsp of ghee. Add pepper corn & fry a little. After it splutters add cumin seeds (jeera) & fry a little. Coarsely powder it in a mixer.
• Fry split cashew in 2 tsp ghee and keep it aside.
• Pour cooked rice and dal to a pan. Add pepper-cumin powder, salt, grated coconut, fried cashew, coriander leaves, grated ginger and left over ghee. Mix it. Heat it by adding a little water if necessary until it is soft.
• Serve with sweet chutney (recipe already published), chutney, raita, etc.

Sweet Pongal

   
  Ingredients         

  Rice 1 cup (150 grams)
  Moong dal 3/4 cup
  Jaggery powdered 3 1/2 cups
  Cashew broken into pieces 10-15
  Raison 10-15
  Cordamom powder 1 tsp
  Saffron 1 pinch
  Ghee 1/4 to 1/2 cup
  Dry coconut 1/2 cup
  Turmeric powder a pinch  

 
Procedure

• Wash rice and keep it aside for 10 minutes.
• Heat 1 tsp ghee in a pan. Add turmeric powder. Fry washed rice until it becomes warm. Keep it aside.
• Heat 1 tsp ghee in a pan. Fry moong dal until you get a little aroma (don't fry too much). Keep it aside. 
• Heat 1 tsp ghee. Fry cashews and raisins. Keep it aside. 
• Mix fried rice and dal in a pressure cooker. Add water in 1:3.5 ratio and cook under pressure for 4-5 whistles until it becomes soft.
• Take a pan. Add 3/4 cup of water. Add powdered jaggery. Bring it to boil until jaggery is completely dissolved. Strain the syrup to get rid of impurities. 
• Add this syrup to cooked rice and dhal and add ghee. Mix well. Bring it to boil until the syrup is absorbed. 
• Add dry coconut, cardamom, saffron, fried cashew and raisins and mix well. 
• Adjust the level of taste as needed by adding jaggery, cashew, raisins, ghee, etc. Serve hot.

Mango Tokku

   
   Ingredients - Serves around 4 people
         

   Raw mango 1 big size (Totapuri)

   Red chilli powder 1-11/2 tsp

   Methi powder 1/2 tsp( fried)

   Jaggery powder 2tsp

   Sugar 2-3 tsp

   Mustard 1/2 tsp

   Hing (asafoetida) 1 pinch

   Turmeric powder 1/4 tsp

   Oil 3-4 tsp

   Salt to taste 

Procedure

• Peel the skin & grate the mango ( cook it in a microwave for 3 min - optional)
• Heat oil in a pan. Add mustard. Allow it to splutter. Add hing & turmeric. Add grated cooked in
• Microwave mango. If uncooked fry until soft in medium flame.
• Add red chilli powder, methi powder,sugar, jaggery powder,salt.mix well and cook it in low flame for 3-4 min.
• Use it with roti chapati, dosa, rice and little oil.
• Can be preserved in fridge