Mango Black Bean Salsa

Here is an easy and healthy appetizer that is a definite crowd pleaser. 

INGREDIENTS:

Mango- 1 ripe, cubed
Onion-1/2 red onion, washed and diced finely
Avocado- 2 ripe, cubed
Yellow Bell Pepper- 1 no, cubed
Green Bell Pepper- 1 no, cubed
Black Bean- 1 can, rinsed in hot water
Cherry Tomato- 12-14 no, cut into quarters, take the seeds off
Cilantro- A handful, chopped finely

Lemon juice-2 nos, lemon
Salt and Pepper to taste
Taco Seasoning-1 tbsp or more depending on choice
Extra Virgin Olive Oil- 2 tbsp


PROCEDURE:

1. Cut all the ingredients , pour olive oil, lemon juice, salt, pepper and Taco seasoning and mix well.
2. Serve with salsa chips or eat as salad.

Godumai Rava (Cracked Wheat) Payasam/Kheer

INGREDIENTS:

Cracked wheat- 1 cup
Evaporated Milk- 1 can
Jaggery-5 cubes
Sugar- 1/2 - 1  cup depending on sweetness you want
Cardamom powder- 1 tbsp
Cashew Nuts, Almond flakes, Raisins - 1 handful
Coconut Flakes- 1/2 cup

PROCEDURE:

1. In 2 cups of boiling water, melt the jaggery.
2. In pressure cooker, add 1 cup of cracked wheat and 3 cups of water and cook until well done.
3. now add the melted jaggery water, sugar, evaporated milk to the boiled cracked wheat and bring to a boil.
4. In a pan with 2 tbsp of ghee, add the nuts and raisins and allow to turn golden brown. Add the cardamom powder and coconut flakes before turning off the stove and pour on the payasam. You can garnish with a pinch of saffron.
   

Malai Kofta

KOFTA BALLS:

INGREDIENTS:
Potatoes- 5 medium, boiled and mashed
Cabbage- Raw, Shredded,  1 cup
Baby Carrots- Raw, Shredded, I cup
Milk powder- 1 tbsp
Corn Flour- 2 tbsp
Bread Crumbs- 2 tbsp
Ginger Garlic Paste- 1 tbsp
Green chillies- FInely chopped, 4 or 5 nos depending on spice level
Turmeric Powder, Chilli Powder, Cumin Powder, Coriander seed powder,Salt-To Taste
Cilantro-For Garnishing

PROCEDURE:

1. Mix all above ingredients to a smooth paste and deep fry them in oil. Keep Aside.

MALAI GRAVY:

INGREDIENTS:
Onion- Chopped roughly, 1/2 a large onion
Onion- Chopped finely, 1/4 of a large onion
Tomato Puree- 3 tbsp
Green Bell Pepper- 1/2 nos, roughly chopped
Green Chillies- 4 or 5 depending on your spice level
Cashewnuts- 1 Handful
Vegetable Broth or Water- 2 cups
Half n half or whipping cream- 1 cup
Ginger Garlic Paste- 1.5 tbsp
Cilantro- For garnish
Kasoori Methi- A handful
Honey- 1 tsp
Turmeric Powder, Garam Masala, Red Chilli Powder, Fenugreek powder, Coriander seed powder, Cumin Powder, Salt- To Taste

PROCEDURE:

1. In a pot with oil, add the roughly chopped onions, cashew nuts,green bell peppers, green chillies, ginger garlic paste and saute them well until the raw smell is gone.
2. Allow to cool and grind into a smooth paste.
3. In the same pot, add oil and ghee and and add the finely chopped onions and saute till golden brown.
4. Add the honey and tomato puree/paste and saute well. 
5. Now add the smooth paste and all the spice powders and mix well.
6. Add veg broth or hot water and the cream and mix well.
7. Add kasoori methi and cilantro and allow to come to a boil.
8. When ready to eat, pour the gravy over the fried kofta balls and serve hot. 
9. Enjoy with nan,paratha, chapathis or rice.

Asoka halwa

This halwa is one of Thanjavur's popular dish. We used to buy this halwa in a store called Bombay Sweets and enjoy. Good old days.

INGREDIENTS:

Moong dal- 1 cup

Wheat flour- 2 cups

Milk-1/4 cup

Sugar- 2 cups 

Cashew nuts , cardamom powder, edible camphor, red color- to taste

Ghee

PROCEDURE:

1. Dry roast the moong dal till raw smell is gone.
2. Pressure cook moong dal until well cooked. If the dal is not too paste like, blend it with blender or in a mixie and make it smooth.
3. Now in a pot, add a little ghee and sauté cashew nuts till golden brown and keep aside. 
4. In the same pot, add the wheat flour and sauté till raw smell is gone .
5. Now in a separate bowl, add the moong dal, sugar , wheat flour and mix well. Return it to the pot and stir well until halwa consistency.
6. Add the color powder now and mix well. Add some milk if the halwa becomes too thick. Add more ghee for consistency.
7. Turn off stove and add the edible camphor and cardamom powders and the already sautéed cashew nuts and mix well. 
8. Enjoy. Make sure you lick your fingers/spoon well after done.

Note: I am not a big fan of food coloring and hence have not added a lot of color. If you want more red color, please feel free to add more food color.