Cashew Cake

Ingredients:
Cashewnuts- 50 gms
Gram flour- 160 ml
Sugar- 400 ml
Ghee- 160 ml
Grated Coconut- 80 ml
Vanilla essence- a few drops
Cardamom powder- 1/2 teaspoon

Method:
Dry roast the cashew cool and powder in a mixer. Keep aside. Fry the gram flour in half the ghee until fragrant and keep aside. Make sugar syrup of one string consistency. Add grated coconut and mix well. Add the Gram flour and ghee and keep stirring for a few minutes. Lastly add cashew powder, essence, cardamom and stir without burning till the mixture leaves the sides of the pan and is ready to be poured for setting. Remove from fire and pour on to a greased plate/ tray. Allow to cool and set a little. Cut into pieces before it completely sets. Remove the pieces after it cools completely and store airtight.

Dokla

Ingredients:
240 ml Bengal gram flour
40 ml Bombay rawa
3 tsp sugar
salt to taste
2 tsp Enos fruit salt

For tempering-
1 tablespoon oil
1 tsp mustard seeds
2 green chillies slit
a few curry leaves

For garnishing-
1 tbsp grated coconut
1 tbsp chopped coriander

Method: Mix the bengal gram flour, rawa, sugar and salt well. Add enough water to make a thick batter- like idli batter. Add Enos fruit salt. Sprinkle water on it and blend in well. Pour batter in a greased thali and steam for 10 to 15 minutes. Remove, cool and cut into squares. DO NOT REMOVE FROM THE PLATE. In a pan, heat oil, add mustard and when it crackles, add chillies, curry leaves and add 30 ml water, a pinch of sugar. Bring it to boil and then pour all over the cooked dhokla. Decorate with coconut and coriander leaves. 

Green Chutney: Roast 120 ml of ground nuts until fragrant. Cool and grind with 2 green chillies, salt, 1 tsp sugar and a handful of coriander leaves. Add 5 to 8 drops of lemon juice and mix well.

Tahini

Ingredients:
100 grams sesame seeds
50 grams Bengal gram dal
3 green chillies
3 cloves garlic
6 tbsp curd- should not be sour
2 tsp vinegar
2 tsp oil
salt to taste

Method:
Roast the sesame seeds and gram dal separately until fragrant.Powder in a mixer. Add all the other ingredients and run the mixer for 10 seconds. Garnish/ decorate with chilli powder and a little oil. Serve with Carrot, cucumber sticks and potato fingerchips.

Murukku and Thenkuzhal

Thenkuzhal:

Rice Flour-400 ml
Urad flour-100 ml
Salt- 1 tsp or to taste
Ghee or butter- 1 tbsp
Cumin- 1 tsp
Hing powder- 1/4 tsp
Oil for frying

Method:

Mix salt and hing powder in 1/2 cup water. Add the flours, ghee/butter, cumin and mix into dough. Add water little by little. The dough should be more pliable than for chapatis; or else, it will not be possible to press. Heat oil in a pan. When it is hot, fill Thenkuzhal mould with the prepared dough and make into two or three murukkus. Keep the stove on medium heat and turn the murukkus after a while. Both sides should cook and turn golden. Usually it is time to remove the murukku from the oil when the sound subsides. Remove and drain on tissue. Make further batches similarly. Store in an airtight container when cool.

Note: If Urad dal is lightly roasted and ground into flour, it will be very fragrant. Remember to sieve the flours before mixing.

Muthusarai or Mullu Murukku:
Rice flour-400 ml
Gram dal flour-100 ml
Moong dal flour- 75 ml
Fried gram flour- 25 ml
Butter/ghee- 1 tbsp
Salt to taste
Hing powder- 1/4 tsp
Oil for frying

Method:

Lightly roast gram dal and moong dal before powdering. Mix the dough like for Thenkuzhal and follow the same procedure for frying. You should use the correct plate in the mould. You can also make the murukku on a cloth or plastic sheet into perfect circles like Kai murukku and remove and put in hot oil and fry.

Golgappa

Ingredients:

Puri- 1 packet
Soaked channa- 100 gms
Whole Moong- 100 gms
Potato- 2 medium
Cardamom- 2
Cloves-2
Cinnamon-1/2 inch
Garlic- 2-3 pods
Mint and coriander- a handful each
ghee- 1 tsp
Tamarind- gooseberry sized ball
Jaggery- 1 tbsp
Salt to taste
Pani puri masala powder- 3 tsp ( Everest or Badshah brand)

Method:

Pani:
Extract tamarind juice. Heat the ghee and lightly roast the spices including garlic. Powder in a mixer together with mint and coriander. Add to tamarind juice, add salt, jaggery and pani puri masala powder. Add more water to make about 1 litre of ‘pani’.

Fillings:
Boil the soaked channa with salt, moong with salt and water and potatoes (whole) in a pressure cooker. When pressure has abated, open the cooker, drain the excess water from the channa and moong and mix well. Peel and dice the potatoes. Sprinkle a little salt and mix well.

Chutneys:Green Chutney: Grind together 1 cup chopped coriander, 2 tbsp grated coconut, 2 green chillies, 1 tsp lemon juice, 1 tsp sugar and salt to taste. Add a little water if required for grinding.

Sweet Chutney:Wash and soak 100 gms dates (deseeded) and a gooseberry sized ball of tamarind in hot water for about an hour. Cook for 5 minutes. Cool and grind in a mixer and strain and remove fibres if any. Lightly roast 1/2 tsp cumin seeds. Pound them and add to pulp. Add 1/2 tsp chilli powder and salt to taste. Mix well

Venn Pongal

Ingredients:

60 ml rice
30 ml moong dal
100 ml milk
a pinch of asafoetida powder
ghee 3-4 tbsp
pepper corns- 1 tsp
cumin seed- 1 tsp
curry leaves- 10
ginger root- peeled and grated.
Cashew for garnishing.

Lightly dry roast the dal and rice in a pan. Transfer to a dish, add the milk, salt, Asafoetida powder and 150 ml water and pressure cook for 3-4 whistles until soft. Roast the cashew in a little and ghee and set aside. Heat ghee in a pan, add the pepper, cumin and when it crackles, add curry leaves and ginger, saute for half a minute and then add the mashed dal/rice mixture and all the ghee. Mix well and remove from fire. Garnish with cashew

Chakkara Pongal

Ingredients:
60 ml rice
30 ml moong dal
1 tbsp channa dal
100 ml milk
jaggery about 150 gms
ghee 3-4 tbsp
cardamom, cashew and raisins for garnishing.

Lightly dry roast the dals and rice in a pan. Transfer to a dish, add the milk and 150 ml water and cook in the pressure cooker for 3-4 whistles until soft. Roast the cashew and raisins in a little ghee and keep aside. Powder the jaggery, add about 50 ml water and keep in a wide thick bottomed pan. Heat until it froths and forms a single thread. Add the mashed rice/dal mixture and the ghee and mix well. Remove when well blended. Add the cardamom powder. Optionally you can add some roasted grated coconut. Pongal will set when it cools and so make sure that it is not too dry or thick. Garnish with cashew and raisins.