Peanut Rice

     Whenever i check for variety rice section in my co-bloggers page, this will always catch my eyes. So, decided to do this today for our Sunday's variety rice lunch.

ALL YOU NEED:

Roasted Peanut	1/2 cup
Grated Coconut	3 tbsp
Gingelly oil	4 spoons
Cooked Rice	1 cup
Pepper Corns	1/2 spoon
Curry leaf	1 twig
Red Chilly	3 Nos.
Urad dhall	1 spoon
Mustard	1/2 spoon

METHOD:
     Heat 2 spoons of gingelly oil, add urad dhall, pepper corns, grated coconut and red chilly until turns brown. Let it cool. Now take a blender, add the sauted mixture, roasted peanuts. Coarse it gently. DONT blend it for long time which will become like a paste. So whip it for twice. Once done, in the same pan, add another spoon of gingelly oil, add musatrd, curry leaf, add the powdered mixture, give a quick saute. Let it cool. Now add the cooked rice, mix gently without breaking the rice and add required salt.

- Sangeetha Nambi

Andhra Style Tomato Pappu

     Its been my looooonnnngggg time plan to try Andhra style “Tomato Pappu” but somehow i was keep on postponing. After so many postponing attempt, it was "The Day" to try this lipsmacking tomato pappu. It was a big hit with my family members including the little one. With this note, happily sharing my most favorite simple and delicious “Tomato Pappu”.

ALL YOU NEED:

Toor Dhall	3/4 cup
Chopped Onion	1 No.
Chopped Tomato	2 Nos.
Coriander Leaf	To Garnish
Green Chilly	5 Nos.
Cumin Seeds	1/4 spoon
Curry Leaf	5 Nos.
Mustard	1 spoon
Garlic	3 Nos.
Ghee	5 spoons
Oil	2 spoons
Salt	To Taste

METHOD:
     Pressure cook toor dhall and let it sit for a while. Heat some ghee generously and oil in a pan. Add mustard, cumin seeds, hing, and crushed garlic, give a stir. Now add chopped green chilies. Saute it for a min. Add chopped onion, do sauteing for 2 mins. Now add medium sized well ripe chopped tomato. Saute it until it becomes mushy. Now pour cooked toor dhall, mix well until it coats well with tomato mixture. Add some water and salt. Let it cook for sometime. Once the raw smell goes off, add fresh curry leaf and coriander leaf and give a quick stir and put off the flame by adding a dollop of ghee. Serve hot with steamed rice and Potato fry.

-Sangeetha Nambi