Ven Pongal /Katta Pongal

Ingredients:

Raw rice 1 cup

Moong dal/pasi paruppu 1/4 cup

Water 4 cups

Salt as needed

To temper

Ghee 2 tblsp

Pepper 2 tsp

Jeera 2 tsp

Curry leaves 1 sprig

Asafoetida 2 pinches

Cashews 5-6

Ginger chopped 1 tblsp

Asafoetida 1 pinch

Method:

1. An optional step is to roast the moong dal for extra flavour. Wash rice and dal together. 
2. Add 4 cups of water,bring to boil. Add the washed rice,dal,salt and pressure cook for 4 whistles in medium flame.Wait until pressure gets released by itself,open & mash.
3. Season with the items given under to temper table. First add ghee, when hot add pepper, ginger and let it start splutter and then switch off the flame. Add cashews and fry till it starts golden and then lastly add jeera. Add curry leaves and asafoetida lastly. Mix in the heat well and then add it to pongal and mix well.

Dondakaya Chutney

Ingredients :

Curry Leaves 2 Springs
Urad Dal 1 Teaspoons
Murstard Seeds pinch 
Tamarind 50 Grams
Cumin Seeds 1/2 Teaspoons
Green Chillies 4 Numbers
Garlic 5 Numbers
Oil 2 Tablespoons
Tindora  1 Lbs
Red Chillies Dry 2 Numbers
Salt as needed

Method:

1. First take tindora wash them and cut them into pieces and keep a side.In a Pan add oil, cumin seeds,garlic,tamarind, green chillies,cut pieces of tindora, salt and cook for 5min with closed lid.
2. once it is done add to blender grind till it is coarse paste.now in a pan add oil for tempering, add murstard seeds, cumin seeds, red chilli, urad dal, curry leaves.
3. Add the tempering to the blended tindora mixture and mix well.

kheema Tikkis

Ingredients:

Kheema -150 gms
Oil
2 Potatoes (Boiled, peeled and mashed)
1/2 tsp jeera (cumin seed) powder
1 tsp dhaniya (coriander) powder
1 inch piece of ginger finely chopped
Few coriander leaves finely chopped
Bread crumbs (optional)
1 small loaf of bread/ 2 slices 
Water

Method:

1. Boil the kheema with salt in the pressure cooker till 2 whistles with one cup of water.( later make sure that the kheema doesnt have water in it) the kheema should be dry.
2. Now mix kheema, potatoes, coriander powder, ginger, bread slices and coriander leaves and make it as a dough.
3. Now take bread crumbs in a small plate and and take the small portion of kheema dough and make them like small patties and roll it in bread crumbs.
4. Now head the pan and place the patties one by one and shallow fry them with some oil.
5. Now the tasty kheema tikkies are ready....serve hot.

Fried Garlic Chutney

Ingredients:

Garlic - 1
Salt  to taste
Chilly Powder - 2 tbsp
Coriander Powder - 1 tbsp
Turmeric - a pinch
Oil - 1 cup

Method:

1. Take a garlic and peel it and cut them into small pieces 
2. Take a pan and heat oil and fry the garlic till they are fried to golden color
3. Once the garlic turns to golden color add turmeric and switch off the stove and now add chilly powder, coriander powder, salt quickly and give  a good stir.
4. An instant ready to eat crunchy garlic pickle… made with garlic cloves cut into small pieces to retain the crunchiness and to enjoy the garlic flavor.