Ven Pongal

Ingredients

Raw Rice         : 1 cup
Moong dal       : 1/2 cup
Water              : 4 cups
Ghee               : 4 tbsp
Salt
Curry leaves
Cashewnuts

Grind to a Coarse powder

Ginger    : 1 piece
Whole Pepper   : 1 tbsp
Jeera      : 1 1/2 tbsps

Method

Wash rice and dal together and pressure cook with salt.
Wait for morethan 6 whistles and reduce the flame for 5 mins.
Open the pressure cooker and mash the cooked rice well.
Put ginger powder mixture  and curry leaves on the top of the rice.
Heat ghee , fry cashewnuts and pour on to the rice along with the ghee and mix well.
Serve hot with chutney, sambar and Urad dal vada.

Beetroot Rice

Ingredients

Cooked rice   : 1 cup
Grated beetroot  : 3/4 cup
Onion                : 1
Green chilly       : 3
Garam masala powder  : 1 tsp
Mustard
Curry leaves
Cashewnuts
Coriander leaves
Salt
Ghee

Method

Heat ghee in a kadai add mustard and curry leaves.
Now add cashewnuts , chopped green chillies and saute them.
Add chopped onions and fry well
Once onions turns pink colour add grated beetroot to it and fry till raw smell of the beetroot goes.
Add salt and stir well.
Now put garam masala powder and mix well.
Finally add cooked rice and mix well.
Garnish with coriander leaves and serve with any raita.

Raw Banana Chips ( Nenthirangai chips)

Sending this to Ayeesha's Iftar Moments event

Hai friends .. hope all of you doing great.. Today i am with a wonderful snack recipe..

Ingredients

Raw Banana   :  3 nos
Turmeric powder  : 1 tbsp
Salt                      : 1 tbsp
Oil

Method

Dissolve salt and turmeric in  1/2 cup of water and keep aside.
Remove the skin of the raw banana and keep them in cold water.
Heat oil in kadai ( i used regular cooking oil instead of coconut oil)  and  slice the bananas directly into the oil using a slicer.
If it is uneasy for you, slice them seperately and slide into the oil.
Pour 1 tbsp of turmeric - salt mixture into the oil and let it fry till golden brown in colour.
Serve hot..