Pesarapappu Halwa | Moong Dal Halwa

Ingredients:

Split (Yellow) Moong dhal - 1 cup

Ghee - 1/4 cup
Sugar - 1/2 cup + 1 Tbs 
Milk - 1/2 cup (Instead of water for the sugar, this gives the khoya added taste)
Few cashews/ raisins roasted in ghee for garnish.

Method to Prepare:
1. Soak 1 cup moong dal overnight. Next morning, grind to a paste.
2. Heat a heavy Kadai, take initially only 1/2 of the ghee and heat it.
3. Add the dhal and stir continuously, not allowing lumps to form. This part is very tricky as the dhal cooks really fast, irrespective of the ghee.
4. Keep the heat at the lowest and keep stirring even after the dhal becomes thick.
5. Add the rest of the ghee intermittently and cook the dhal until aromatic and the ghee starts oozing out.
6. Meanwhile mix the sugar with water/ milk in a pan and bring to a boil. Add this slowly to the cooking dhal.
7. Keep the fir low at all times and break lumps if formed while adding the sugar and water/ milk mix.
8. Cook until the ghee surfaces.
9. Ganish with cashews and raisins

Rice Dishes & Sides

Rice Dishes

• Tomato Rice
• Vegetable Pulao
• Bulgar Pilaf
• Arroz Con Verduras
• Pulagam
• Gopalkala
• Jadoh {Khasi Pulao}
• Pulihora | Puliyodhara | Chitranna | Tamarind Rice
• Nimmakaya Pulihora | Lemon Rice
• Bisi Bele Bath
• Mexican Tomato Rice
• Tomato Drumstick Rice
• Vangi Bath | Brinjal Rice

With Quinoa

• Fried Pineapple Quinoa
• Kattu Pongal with Quinoa | Khara Pongal with Keenwah | Quinoa Ven Pongal
• Kashmiri Pulao

Rice Sides

• Mooli Raita
• Tomato Onion Raita
• Biryani Chammanthi | Green Coconut Chutney

Chegodilu for ICC

Ingredients:

Rice flour - 3/4 cupAll purpose flour/ Maida - 1/4 cup
Ghee - 2 tbsp
Ajwain - 1/4 tsp
Red chilli powder - 1/4 tsp
Turmeric really a pinch
Salt as per taste
Oil to deep fry

1. Boil 1 cup water in a bowl, add salt to it.

2. When the water starts boiling, remove from stove, add ajwain, red chilli powder, turmeric and flours. Stir with a ladle to make sure it is mixed well. Pour ghee on it and cover. Once it cools, knead it to form smooth dough.

3. Pinch out small balls of dough and roll them like threads between your palm, bring the ends together to form into small rings
4. Fry them in hot oil til they turn golden in colour. You can follow the same procedure as the first recipe.

5. Check if the oil is in the correct temperature, by dropping a tiny bit into the oil. Then gently slide the rings or the chakodis in batches of 4 -5. The flame has to be on high until the chakodis come up to the surface, then lower the flame to medium and cook till you get a golden colour on the chakodis.
6. When the chakodis are golden all over, using a slotted ladle, remove to a kitchen towel and cool. Store in an air tight container for longer shelf life.