Sweet Pongal

Yields: 6 an 1/2 cups sweet pongal

1 cup yellow split mung beans

1 cup rice

Dry roast yellow split mung beans for 5 minutes in medium flame. Turn off the stove. Add rice, sauté for few more seconds.

Wash both of them together.

4 and 1/2 cups water

Add washed rice and dal back to the cooker, add water and cook for 3 whistles. When the pressure is down, remove the lid and mash the rice and dal.

1 and 1/2 cup powdered jaggery
3/4 cup water

In another pan, add jaggery and water, on a low flame, stir and melt it. Boil until slightly thick and sticky. DO NOT overcook as this turns too thick after cooling. Keep this aside.

Filter the jaggery syrup to the cooked rice and dal.

1/4 tsp ground cardamom

Add ground cardamom, mix and cook on a medium flame till the jaggery syrup blends well with rice. It should begin to bubble up well. Turn off the stove.

2 tbsp coconut oil
1/2 cup cashews, broken

1/4 tsp raisins

1 pinch edible camphor

Heat oil in medium flame, add cashews, fry until golden, add raisins and fry until they turn plump. Turn off the stove and add camphor.

Pour this to the sweet pongal and mix well.

Taste Note: Tastes GREAT. I used 1 cup of jaggery powder, but the sweet was not enough, so I made the changes and noted down as 1 and 1/2 cups jaggery powder.
Source: indianhealthyrecipes

Ven Pongal

Yields: 6 cups ven pongal

1 cup yellow split mung beans

1 cup rice

Dry roast yellow split mung beans for 5 minutes in medium flame. Turn off the stove. Add rice, sauté for few more seconds.

Wash them at least 3 times.

4 and 1/2 cups water
2 tsp salt

Add salt, water, cook for 3 whistles on medium flame. When the pressure is down, remove the lid and mash the rice and dal.

2 tbsp coconut oil
1/2 cup cashews

Heat oil in a pan, add cashews, sauté cashews till golden. Set aside.

2 tbsp coconut oil
1 tbsp cumin seeds

1 tbsp whole black pepper, Crushed - Mush Crush the black peppercorns

1 tbsp ginger, finely chopped

asafetida

Add oil, cumin seeds, crushed peppercorns, allow them to splutter. Add ginger, asafetida, sauté. 

Add this to pongal, mix well.

Taste Note: Tastes AWESOME and SPICY. I was not happy with the consistency of the pongal.
Source: indianhealthyrecipes

Channadal Sundal

Yields: 5 cups channa dal sundal

2 cups channa dal (1 cup)

Soak channa dal in water for 1 to 2 hour.

1 tbsp salt (1/2 tbsp)
6 cups water

Add salt, water, channadal allow to boil. Reduce the heat and boil for 6 minutes. Drain the water.

2 tbsp coconut oil (1 tbsp)
1 tsp mustard seeds (1 tsp)

Heat oil in a pan, add mustard seeds, allow it to splutter.

1 tbsp urad dal (1/2 tbsp)
6 dry red chilies, break into 2 and remove the seeds (3)

Add urad dal, red chilies, allow it to brown.

asafetida (must)
1 and 1/2 sprig curry leaves, chopped
1 tbsp ginger, grated (1/2 tbsp)
1/2 tsp salt (1/4 tsp)

Add all the above and mix well.

Add cooked chickpeas, mix well, switch off the stove.

1/2 cup grated coconut (1/4 cup)
cilantro leaves, chopped

Add coconut, cilantro and mix well.

Taste Note: Tastes 

Ellu Rice

Yields: 9 cups ellu rice

Cook Rice

2 cups white sonamasuri rice
4 and 1/4 cups water

Cook rice in instant pot.

Ellu Rice Powder

1/4 cup black split urad dal
4 dry red chilies

Dry road urad dal and red chilies. Take it out and allow it to cool in a plate.

1/2 cup black sesame seeds

Add black sesame seeds and dry roast the sesame seeds, you will hear the popping sound. Allow to cool in the same plate. Make powder.

Ellu Rice

1/4 cup sesame oil
2 tsp mustard seeds

Heat oil in a pan, add mustard seeds, allow it to splutter.

1 tbsp channa dal
1 tbsp urad dal
4 dry red chilies, break into 2 and remove the seeds

Add channa dal, urad dal, red chilies, saute till dal becomes light brown.

asafetida (must)
2 and 1/4 tsp salt

Add all the above and mix well.

Add the powdered sesame mixture and mix well.

Add rice, mix well.

1/4 cup coriander leaves

Add cilantro, mix well.

Taste Note: Tastes

Black Urad Dal Sundal

Yields: 6 cups black urad dal sundal

2 cups black whole urad dal

Overnight soak brown channa.

1 tbsp salt
6 cups water

Add, salt, water, to pressure cooker and cook for 2 whistles.

2 tbsp coconut oil
1 tsp mustard seeds

Heat oil in a pan, add mustard seeds, allow it to splutter.

1 tbsp channa dal
1 tbsp urad dal
8 dry red chilies, break into 2 and remove the seeds

Add channa dal, urad dal, red chilies allow to saute until dal browns..

1 tsp cumin seeds
asafetida (must)
1 and 1/2 sprig curry leaves, chopped
1 tbsp ginger, grated
3/4 tsp salt

Add all the above and mix well.

1/4 cup cilantro leaves, chopped

Add cooked black-eyed peas, cilantro, mix well, switch off the stove.

1/2 cup grated coconut

Add coconut and mix well.

Taste Note: Tastes GREAT

Lemon Rice

Yields: 8 cups lemon rice

2 cups white sonamasuri rice
4 and 1/4 cups water

Cook rice in instant pot.

1/4 cup sesame oil
2 tsp mustard seeds

Heat oil in a pan, add mustard seeds, allow it to splutter.

1 tbsp channa dal
1 tbsp urad dal
8 dry red chilies, break into 2 and remove the seeds

Add channa dal, urad dal, red chilies, saute till dal becomes light brown.

1 tsp cumin seeds
asafetida (must)
2 and 1/4 tsp salt
1/2 tsp turmeric powder
1/4 tsp black pepper powder

Add all the above and mix well.

1/4 cup + 2 tbsp lemon juice

Add lemon juice, leave it for 30 seconds, mix well. switch off the stove. Add rice, mix well.

1/4 cup coriander leaves
1/2 cup dry roasted peanuts

Add cilantro, peanuts, mix well.

Taste Note: Tastes AWESOME

Panchamirtham

14.76  ounces banana, peeled (4 medium TJ bananas)
1/2 cup coconut palm sugar
2 tbsp cashews
1/4 cup dates, chopped (4 large medjool dates)
1/4 tsp cardamom powder

Mash and mix everything together.

Taste Note: Tastes AWESOME

Brown Channa Sundal

Yields: 6 cups brown channa sundal

2 cups brown channa

Overnight soak brown channa.

1 tbsp salt
8 cups water

Add, salt, water, allow to boil, reduce the heat to low and cook for 45 minutes in low.

2 tbsp coconut oil
1 tsp mustard seeds

Heat oil in a pan, add mustard seeds, allow it to splutter.

1 tbsp channa dal

Add channa dal, saute for few seconds..

1 tbsp urad dal
8 dry red chilies, break into 2 and remove the seeds

Add urad dal, red chilies, allow it to brown.

1 tsp cumin seeds
asafetida (must)
1 and 1/2 sprig curry leaves, chopped
1 tbsp ginger, grated
1/4 tsp salt

Add all the above and mix well.

1/4 cup cilantro leaves, chopped

Add cooked black-eyed peas, cilantro, mix well, switch off the stove.

1/2 cup grated coconut

Add coconut and mix well.

Taste Note: Tastes AWESOME

Coconut Rice

Yields: 10 cups coconut rice

2 cups white sonamasuri rice
4 and 1/4 cups water

Soak rice in water for 15 minutes and cook rice in instant pot in rice setting.

1/4 cup coconut oil
2 tsp mustard seeds

Heat oil in a pan, add mustard seeds, allow it to splutter.

1 tbsp channa dal
1/4 cup cashews, broken

Add channa dal, cashews, saute for few seconds..

1 tbsp urad dal
10 dry red chilies, break into 2 and remove the seeds

Add urad dal, red chilies, allow it to brown.

1 tsp cumin seeds
asafetida (must)
2 sprig curry leaves
5 whole black pepper / 1/4 tsp ground black pepper
2 and 1/2 tsp salt

Add all the above and mix well.

2 cups grated coconut, packed

Add coconut, saute for 3 minute, mix well. switch off the stove. Add rice, mix well.

1/2 cup coriander leaves

Add cilantro, mix well.

Taste Note: Tastes AWESOME

Garlic Roasted Potatoes

3 Pound Red or White Potatoes
1/4 Cup Olive Oil
1 and 1/2 Tsp Salt
1 and 1/2 Tsp Black Pepper Powder
2 Tbsp Garlic, Chopped
2 Tbsp Parsley, Minced

Preheat the oven to 400 degrees F

Cut the potatoes into quarters.

Toss the potatoes with olive oil, salt, black pepper powder and garlic until well coated.

Spread out into 1 layer.

Roast in the oven for 45 minutes.

Flip twice with spatula during cooking process in order to ensure even browning (I usually cook for 15 minutes, flip, cook for 15 more minutes, flip and cook for another 15 more minutes)

Remove the potatoes from the oven, toss with parsley.

Serves: 6 (6oz / serving)
Taste Note: Tastes AWESOME
Source: food network