CHAKKAR PONGAL

Ingredients
• 2 cups long grain rice
• 1 cup moong dal (without skins)
• 1/4 to 1/2 cup fresh coconut cut into small pieces or shredded coconut
• 3/4 cup ghee
• 2 1/2 cup sugar
• 6 cardamoms
• 4 tablespoons of raisins and cashews
• 2 cups milk
• 21/2 cups water

Method

• Dry roast the moong dal on medium heat for 5 to 10 minutes till it becomes light pink and a nice aroma arises.
• Cook the rice and moong dal in 2 cups milk + 2 1/2 cups water in rice cooker or on stove in a pan.
• In the meantime, while it is cooking melt the 3 tablespoons of ghee and fry the raisins and cashews on medium heat till cashews turn light golden, drain them and and fry coconut pieces or shredded coconut in the same ghee till golden. Set all these seasoning aside. Crush the cardamom to powder.
• When the rice gets cooked remove the rice and place it in a pan large enough to hold it and the sugar. Add sugar, cook on medium heat till all the sugar is absorbed. Stir it often to avoid burning.
• After the sugar has been absorbed add 1/2 cup ghee and turn off the stove.
• Add the fried coconut, cashews, raisins and cardamom powder. Stir it and let it stay on the stove for 2 or 3 minutes.
• Afterwards remove from heat. Serve warm.

CURRIED COCONUT FISH

INGREDIENTS:-

750 gms : Sole/ Bekhti fillets
3 tsp : Red Chillies (fresh)
2 tbs : Cocunut dessicated
2 tsp : Ginger, chopped
6 : Garlic cloves
1 1/2 tbs : White Vinegar
3 tbs : Maida (flour)
Salt to taste
Oil for frying
Lemon wedges for garnishing

METHOD:-

Wash the fish fillets and pat dry. Sprinkle maida over fillets and keep aside. Grind togeather,red chillies, cocunut, ginger, garlic, vinegar and just enough water to make fine paste. Add salt and evenly coat fillets with this paste. Heat oil in a frying pan and fry fish till crisp. Serve immediately, accompanied by lemon wedges.