Millet upma

Ingredients:

Millets-1 cup
Moong dal-2 tbsp
Water-6 cups
Potatoes-1
Peas-2 tbsp
Tomato-1/2
Dried red chillies-2
Red chilly powder-1/2 tsp or to taste
Salt-to taste
Corriander powder-1/2 tsp
Oil-1 tsp
Cumin seeds-1/2 tsp
Mustard seeds-1/4 tsp
Ginger garlic paste-1 tsp
Cashews-10
Soya chunks-10
Cilantro, ghee, onion and sev to garnish

Method:

1. Heat oil in a pressure cooker and add cumin and mustard seeds. Allow them to splutter.
2. Add dried red chillies,  cashews and ginger garlic paste. Saute for a min.
3. Add potatoes, peas, salt, chilly powder, corriander powder and cook for a minute.
4. Add tomatoes and cook till mushy.
5. Add soya chunks and saute for a minute.
6. Now add water and bring it to a boil.
7. Add millets and dal, check for salt and spice and pressure cook for two whistles.
8. After the pressure is gone serve hot and garnish with onion, cilantro, sev and ghee. Enjoy!!

Sorakaya pachadi

Ingredients:

Sorakaya-1/4 of large sorakaya
Tamarind-lemon size ball
Sesame seeds-1/4 cup
Peanuts-1 tbsp
Cumin seeds-1/2 tsp
Corriander seeds-1 tsp
Green chillies-6
Garlic-3 cloves
Cilantro-1/4 cup
Sugar-1/4 tsp
Salt-to taste
Turmeric-1/2 tsp
Oil-1 tsp

Tadka:

Cumin seeds-1/2 tsp 
Mustard seeds-1/2 tsp 
Curry leaves-10
Urad dal-1 tsp 
Oil-1 tbsp 

Method:

1. Peel sorakaya and pressure cook with 1/4 cup water for 2 whistles.
2. Soak tamarind in enough water for atleast 30 min. Alternatively microwave for 1 min.
3. Heat oil in a pan and add peanuts. Roast for 30 sec. Add cumin seeds, corriander seeds, garlic cloves, green chillies, sesame seeds and turmeric. Roast for a minute and turn off the stove. Allow it to cool.
4. Grind tadka along with corriander leaves, soaked tamarind and pressure cooked sorakaya.
5. Add salt and sugar and grind again.
6. Transfer to a bowl and pour sizzling tadka on the chutney.
7. Serve with rice, roti, idli or dosa

Sweet pongal

Ingredients:

Rice-1.5 cups
Split moong dal (yellow)-0.5 cup
Water to pressure cook rice and moong dal-6 cups
Sugar or Jaggery or combination of both-2 cups
Water to dissolve jaggery-2 cups
Ghee-1/4 cup or more
Elaichi-2
Cashew-10-20
Almonds and raisins (optional)

Method:

1. Roast moong dal and keep it aside.
2. Pressure cook rice, roasted dal along with 6 cups of water for 3 whistles.
3. Meanwhile boil 2 cups jaggery/sugar in 2 cups of water and keep it aside.
4. After pressure is gone, mix jaggery/sugar water with pressure cooked rice+dal mix and cook  for 10-15 min or till it comes to a boil. Turn off the stove.
5. In a separate pan, heat ghee and roast dry fruits.
6. Add ghee and dry fruits to rice, dal and jaggery mix.
7. Serve warm and enjoy!!