Asoka Halwa / Moong Dal Halwa

Ingredients 

Yellow Moong Dal         : 1 cup
Wheat flour                    : 1/2 cup
Sugar                             : 2 cups
Ghee                              : 1 1/2 cups
Red kesari powder/ food colour
Cardamom powder
Saffron
Almonds sliced
Pumpkin seeds

Method 

Pressure cook moong dal till soft and mash it .
Heat 2 tbsps ghee in a thick bottomed pan and fry wheat flour.
Add 1/2 cup water to the flour and cook to a smooth paste.
Now add the mashed moong dal , mix well.
Stir continuously on low flame.
Add sugar, kesari powder/ food colour and mix well.
Add the remaining ghee , stir well until fully cooked  and the halwa leaves the sides of the pan.
Add almonds, pumpkin seeds, cardamom powder and saffron.
Mix well and serve hot.

Oats & Sooji Dhokla

Ingredients

Sooji / Semolina( roasted)          : 1cup
Oats                                          : 1 cup
Green chillies                             : 2 nos
Ginger                                       : 1 small piece
Curd                                         : 1 1/2 cups
Cooking soda                           : 1/4 tsp
Coconut grated                        : 1/4 cup
Oil                                           : 2 tbsps
Mustard seed                           : 1 tsp
Cumin seeds                            : 1/2 tsp
Sesame seeds                          : 1 tsp
Turmeric powder
Chopped coriander leaves
Salt

Method 

Dry roast oats and powder it.
Grind the green chillies and ginger to a fine paste.
Mix sooji, oats powder, curd, 1tbsp oil, cooking soda, salt, ginger - green chilly paste, turmeric powder together and make it into a batter.
Let it sit for 1/2 an hour.
Pout the batter into a greased plate and steam cook for 15 mins.
When the batter is cooked cut into small pieces .
Heat oil in a frying pan , add mustard seed , cumin seeds, sesame seeds .
When it splutters add asafotida and pour it  over the dhoklas.
Garnish with coriander leaves and grated coconut.
Serve hot..

Black Eyed Beans Biryani / Pulao

Ingredients

Soaked/Frozen Black eyed beans    : 1 cup
Basmati/Long grain rice                   : 1 1/2 cups
Chopped onion                               : 1/2 cup
Chopped tomato                             : 1/4 cup
Green chilly                                     :1
Ginger - Garlic paste                       : 1 tsp
Red chilly powder                           : 1 tsp
Coriander powder                           : 2 tsps
Garam masala powder                     : 1 tsp
Ghee + oil                                        : 3 tbsps
Cinnamon                                        : 1 small piece
Cardamom                                      : 2 nos
Cloves                                             : 2nos
Salt
Coriander leaves
Mint leaves

Method

Wash & Soak rice for 1/2 an hour
Grind Cinnamon, Cardamom, Cloves,Green chilly, Ginger - Garlic paste,Coriander powder, red chilly powder to smooth paste.
Heat oil + ghee mixture in a pressure cooker ,add chopped onion and fry till golden colour.
Add the masala paste and fry for few mins.
Add chopped tomato,coriander leaves,mint leaves and stir.
Add beans, soaked rice, salt and fry for few mins.
To this add 2 cups of water and pressure cook on a low flame for 1 whistle.
Serve hot with any raita ..

Thayir vadai/ Dahi Vada

Ingredients

Urad dal   : 1 cup
Green chillies : 5
Ginger ( finely chopped) : 1/2 tsp
Curd       : 3 cups
Cashewnuts  : 2 tbsps
coconut        : 1 tbsp
Jeera powder  : 1/2 tsp
Grated carrot   : 1/2 cup
Suger : 1/2 tsp
Coriander leaves
Oil for deep frying.
Salt
Asafotida
Curry leaves

Method

Wash and soak ural dal for an hour.
Soak cashewnuts in warm water for 1/2 an hour.
Drain the water from urad dal completely and grind with 3 green chillies, salt and ginger to a fine paste for atleast 45 mins.
Mix curry leaves and asafotida.
Heat oil in kadai , place a plastic sheet or banana leaf in your palm and wet it with little water.
Take a ball of batter and place it on a sheet/ leaf, flatten it and make a small hole in the middle.
Drop it into the oil, deep fry the vada until it turns golden brown.
Grind soaked cashewnuts, remaining green chillies, coconut to a fine paste.
Beat the curd with little salt, add the cashew paste, salt,sugar and mix well.
Put the vadas in little hot water for few mins, take them out and squeeze out the excess water.
Arrange the vadas on a wide/flat tray, pour the curd mixture over it, while serving garnish with grated carrot, jeera powder and coriander leaves.