Sweet Pongal

Ingredients:
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Rice - 1 cup
Split Moong Dhal - 1/2 cup
Ghee - as required
salt - 1 tsp
Jaggery - 2 cups
Water - 2 1/2 cups
Milk - 2 cups
Water for dissolving jaggery - 1/2 cup





1. Pressure Cook rice, dhal, 1 tsp ghee, salt for 4 whistles.
2. Mash rice, dhal. Keep aside.
3. Add 1/2 cup water to jaggery and dissolve on a medium flame.
4. Once dissolved, strain jaggery water to remove dirt.
5. Boil Jaggery on a medium flame and wait until String State. ( Kambi Patham ).
6. Stir in the mashed rice, dhal mixture and combine well.
7. Add ghee as required.

ennai kathirikkai kuzhambhu

Ingredients:
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Gingelly Oil
Brinjal - 5
Garlic - 4 Cloves
Onion - 1/2 chopped
Tomato - 1/2 chopped
Tamarind - 1 small piece
Salt
Chili Powder - 1 tsp
Coriander Powder - 2 tsp
Turmeric - 1/4 tsp
Vadagam



1. In a pan, add Oil and fry vadagam.
2. Saute garlic, onion, brinjal.
3. Now add tomato, chili powder, turmeric, coriander powder.
4. Soak Tamarind in water and squeeze the juice.
5. Add Tamarind juice, salt to Brinjal.
6. Cook until brinjal is well cooked.

Pesto Pasta

Ingredients:
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1.Pasta - 2 cups
2.Pesto Sauce - 2 tbsp
3.Mushroom ( sliced ) - 3/4 cup
4.Spinach - 1/2 cup
5.Asparagus - 1/2 cup
6.Bell Peppers - 1/2 cup
7.Salt
8.Olive Oil
9.Red chili flakes - 1 tsp
10.Chili Sauce - 1 tsp
11.Dried Tomatoes


1. Cook Pasta acc. to Package Instructions.
2. In a pan, add oil and cook all the vegetables until tender.
3. Add Pasta, salt, Red chili flakes, chili Sauce.
4. Finally add pesto sauce, dried tomatoes.

Little Angels

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