Paruppu Kosumalli
Ingredients
Moong dal: 2 cups
Cucumber: 1 (grated)
Carrot: 2 (grated)
Coconut: 1 cup scrapings
Salt: As required
For tempering
Oil: 1 tbsp
Mustard: 1 tsp
Green chillies: 2
Asafoetida: 1 tsp
Curry leaves: a few
Method
Soak the moong dal for half an hour and then pressure cook it for three whistles on high. Let it cool and keep aside.
In a bowl mix the grated cucumber and carrot.
Heat a pan with oil and add mustard seeds. When it splutters add asafoetida, green chillies, and curry leaves. Fry it for a minute or two. Remove from the fire and add it to the vegetables. Add the dal and salt as required. Mix well. Serve it hot.
Sabudana Vada
Ingredients
Sabudana (Sago): 1/2 cup
Sour Curd:1 cup
Onion: 1 (finely chopped)
Potato: 2 (boiled and then mashed)
Ginger: 1 tsp finely chopped
Green chillies : 1 tsp finely chopped
Curry leaves: a few
Coriander leaves: a few
Salt: As required
Oil: As required for deep frying.
Method
Soak the sabudana (sago) in curd for four hours.
In a bowl add the sabudana, mashed potatoes, onions, ginger, green chillies, curry leaves, coriander leaves and salt and mix well. Make small balls and then flatten.
Heat oil in a frying pan and fry the vadas until golden brown on both sides. Serve hot with chutney or ketchup.
Shikanji
Ingredients
Soda: 700 ml
Lemons : 2
Green chillies: 2 (Slit)
Chaat Masala Powder: 2 tsp
Black salt ( kala namak ): 1 tsp
Cumin powder:1/2 tsp
Lemon wedges: 3
Mint leaves (pudina): A few
Ice cubes: 5
Method
Take a large glass jug and add the ice cubes, juice of two lemons, and top it with soda. Stir well.
Crush the green chillies along with the chaat masala and pudina leaves. Add this to the juice along with the lemon wedges.
Serve chilled.
Carrot kheer
Ingredients
Carrot: 400 gm grated
Milk: 3.5 cups
Water: 1.5 cups
Almonds: 10 soaked and peeled
Sugar: 1.5 cups
Cardamom powder : 1/2 tsp
Ghee :1 tbsp
Cashewnuts: 6
Saffron: A few
Method
Heat ghee in a pan. Add grated carrots and sauté on low flame for around 10 minutes. When tender, add a cup of milk and simmer till the carrots absorb the milk. Turn off the flame and allow it to cool.
Grind the carrot-milk mix along with almonds and water to make a smooth paste. Now pour this paste into the same pan you used earlier and add the remaining milk and let it cook well for another four minutes. Add sugar, cardamom powder and saffron strands. Wait until the sugar dissolves completely before you take it off the fire. If you find the consistency is too thick, add more milk
Serve the kheer at room temperature or chilled.
