Gobhi Paneer

Ingredients

1 cup paneer cut into very small cubes/grated
1 cauliflower
2 fresh tomotoes
1 tsp ginger chopped
3 green chillies
1/2 cup curd
Oil for frying
Salt to taste

Directions
1. Cut the cauliflower into small florets and shallow fry with salt in a fry pan for few minutes. Cover the pan so that the florets are cooked properly.Keep it aside after cooking.
2. Cut tomotoes into small pieces.Also cut green chillies into small pieces.Put the cut tomotoes ,green chilli in a mixer and add ginger and curd.Mix well to make it a homogeneous mixture.
3. Now heat oil in a pan and pour the tomato/curd mixture in it.Add salt to taste.
4. Cook it for few minutes till the boil comes.
5. Now add the grated paneer and cook for few minutes.
6. Now add the cauliflower florets and cover and cook till the oil appears on the side of pan.
7. The dish is ready to be served with hot chappatis or even with rice.

Jangri

Ingredients:
1. Urad dal – 1 cup,
2. Saffron color – 1 pinch,
3. Rice flour – 1 tsp,
4. Ziploc bag (for piping),
5. Oil - For frying,
6. Ghee - 1/4 cup,
For Sugar syrup):
7. Sugar – 1 cup,
8. Water – 2 cup,
9. Milk - 1 tsp,
10. Lemon juice – 1/2 tsp.

Method :
1. Soak urad dal for atleast 3 hours. Drain the water and grind dal into a fine paste in the blender by adding little water. The consistency should become like glue sticking.

2. Dissolve sugar in water and bring to boil till one string consistency. Now add lemon juice into the syrup to avoid forming crystals.

3. To the dal paste, add rice flour, saffron colour and mix it well.

4. Now take a Ziploc bag and turn it upside down and make a small hole in the center using a heated big safetypin or iron nail so that it makes a hole by the way seals the hole not to tear while piping.

5. Take a flat pan/kadai, heat 1inch level oil&ghee.

6. Put the colored mixture into the ziploc bag and hold nozzle of the ziplog bag just above the surface of the oil( Not very hot, very low heat), and pipe it to make circles starting from the centre and sealing the end in the last half round. (If the oil is too hot the shape wont come. Better practice in an empty plate and then pipe it in oil. If still not coming, reduce flame and try again)

7. Deep fry on a medium heat till crispy and golden on both sides. Turn frequently.

8. Drain the jangries and immerse in warm sugar syrup for a minute, and serve hot or cold.

Ven Pongal

Ingredients

Rice - 500 gm
Split green gram - 225 gm
Cashew nuts - 30 gm
Pepper - 10 gm
Cumin - 3 gm
Ginger - 10 gm
Fat - 50 gm
Salt - to taste
Water - 1 ltr.

Method:

1. Heat fat. Fry cashew nuts till golden brown and remove. Fry whole pepper and cumin. Add gram and fry lightly. Remove.

2. Boil the water, add washed rice and fried gram.

3. When half cooked, add salt and chopped ginger.

4. When done, add cashew nuts and remaining fat.

Serve with coconut chutney.