Sweet pongal

Ingredients:
Moong dal - 1/4cup
Rice - 1cup
Milk - 1/2cup
Jaggery - 1 1/2 cup
Oil or ghee - 4-5spn
Dry fruits

Procedure:

First roast the moong dal till it leave the raw smell, when it starts to change in color add the rice and fry for 2mins. Now add the required amount of water or little more also is fine and close the cooker lid and cook for 2-3 whistles.

Take another bowl add jaggery, little water and allow it to melt. Once it melts now add the cooked rice into it and mix well. Then add milk it. You can add some boiling water if you it is hard or thick. Leave it to cook for 5mins on medium flame.

Season with dry fruits and serve with ghee.

Semiya Kheer or Semiya Payasam

Preparation time: 10mins

Cooking time: 20mins
Serves: 2-4

Ingredients:

Vermicelli - 1 cup

Sugar - 1/2 cup

Cardamom powder - 1 tspn

Dry fruits - as you like
Condensed milk - 1 cup
Milk - 2 cups

Procedure:

Roast the vermicelli and keep it aside. Now heat the milk and once it starts boiling add the vermicelli. When the vermicelli is 90% cooked now add the sugar, leave it to boil for another 2 mins. Now add the Condensed milk by stirring and boil for another 2mins in low flame, and remove it from stove and add the ghee roasted dry fruits into it and serve.

Aloo Parata

Preparation time: 10mins

Cooking time: 20mins
Serves: 2-4

Ingredients:

Aloo boiled and smashed - 1cup

Ata - 1cup

Salt - to taste

Chilli powder - 1tbsp

Procedure:
Take Aloo into a bowl, add chilli powder and salt into it and mix well and keep aside.

Take a small ball of dough and roll it like a chapati, stuff aloo and fold it like a ball. Then roll it again like a chapati and fry it on the tawa with oil. Spread some ghee on it and serve hot hot.

You can try it with gobi or paneer as well.

Keema Unde Saaru

Preparation time: 10mins

Cooking time: 20mins

Serves: 4-5

Ingredents:
Keema - 500gms
Onion - 2 big
Garlic - 50gms
Ginger - 1inch piece
Cinnamon - 1/2 inch piece
Cloves - 10 to 12nos
Star Ans - 1petal
Coriander - as needed
Coconut - 1cup(grounded)
Bengal gram - 1 cup

For grinding:

Fry onion, cinnamon, star ans, and cloves in 2spns oil till lighter brown. Grind this as a paste by adding ginger, garlic, coriander.

Take half of the grounded masala into a plate. In the remaining masala in the mixer add the bengal gram and grind. Add some salt while grinding. Then add the washed kheema and grind for 2mins in low speed. Dont add water while grinding. It should be in a consistency of chapati dough. After grinding make balls out of this mixture and keep aside.

Gravy:

Keep a thick bottom vessel on the stove add some oil, add the masala which is in the plate into the hot oil, add salt to taste and fry untill the raw smell leaves, and changes in color to brown. then add required amount of water and allow it to boil. when it is half boiled add the coconut paste and boil for another 10mins. Then add the keema balls into this gravy and leave it to boil for another 15-20mins.

Now your kheema unde saru is ready to serve. Its good to have with ragi ball, rice, dosa and chapati.