Garlic Babycorn gravy

This gravy goes excellent with chinese noodles.Can be had with roti also.

Ingredients

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• capsicum(red,yellow,green) - each 1
• onion - 1 big
• baby corn - 10
• garlic - 12 cloves
• oil - 2 tsp for gravy
• til/ sesame seeds - 1 tsp
• corn flour - 2 tbsp
• Oil - for deep frying
• Green chillies - 3 to 4 ,chopped and crushed
• Tomato ketchup - 2 tsp
• Sugar - 1 tsp
• Salt - to taste
• Red chilli powder - 1 to 2 tsp

Method:

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• Chop babycorn into 1 inch pieces.
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• Sprinkle 1 tbsp of corn flour over baby corn slices and mix well.
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• Deep fry the marinated baby corn slices in oil.Drain the excess oil with a tissue paper.
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• Chop the tri colour capsicums and onions into small pieces as shown.
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• Chop the garlic pieces and grind into a paste with green chillies .
• Add oil in a kadai.When its hot add sesame seeds.
• When it bursts,add onion slices and the ground paste.Saute till raw smell goes off.
• Add all the capsicum slices and fry till till becomes tender.
• Add red chilli powder,sugar,salt,tomato ketchup and fry for 3 min.
• Add water and cook for 5 min.Dissolve 1 tbsp of cornflour in water and pour it to the gravy.
• Stir well and add the fried babycorn slices.
• Stir gently and cook till it thickens.
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Switch off and serve hot with noodles/roti.

Chakara pongal

This recipe serves four

Ingredients:

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• Rice - 100 grams
• Split moong dal - 50 grams
• Jaggery - 100 to 120 grams(based on one's taste)
• Milk - 1 cup
• Elachi powder - 3 tsp
• Pachai karpooram/edible camphor - a pinch(powdered)
• Ghee - 50 grams(adjust according to taste)
• cashews and raisins - 2 tsp each

Method:

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• Dry roast moong dal till golden brown.
• Wash the roasted dal and rice well.
• Dilute milk with water .Add 3 cups of diluted milk for every cup of rice and every cup of dal)
• Pressure cook rice and roasted dal together in diluted milk.(one whistle on a high flame and switch off after 15 min)
• Mash the cooked mixture.
• Pound the jaggery with a pestle.Boil water and add the powdered jaggery.
• Stir well and when it melts,switch off the flame.
• Strain the dirt from the jaggery solution .Add the strained solution in a kadai.
• Add the mashed rice-dal mixture to it.Mix well and cook on a medium flame till it thickens little bit.
• Add ghee and mix well.
• Sprinkle elachi powder,edible camphor and switch off the flame.(Do not thicken it very much as the pongal thickens with time)
• Heat 1 tbsp of ghee in a tadka pan.Add cashews and roast till golden brown.Add raisins and when it puffs up ,pour it over chakara pongal.
• Mix well and serve hot.