Moong Dal Payasam

Ingredients
Moong dal: 1 cup
Sugar: 1 cup
Milk: 1 cup
Water: 3 cups
Cardamom powder: A pinch
Saffron: A pinch
Cashew nut and raisins: 3-4 tsp
Ghee: 3-4 tsp

Method
Take a pressure cooker and fry moong dal with little ghee till golden brown. Add 3 cups of water and pressure cook it up to 2 whistles. After that, mash well in the ladle. In another vessel, bring milk to boil adding saffron. Add the mashed moong dal and boil well for 5-10 minutes. Add sugar and stir well before adding ghee roasted cashews and raisins. Remove from the flame and add cardamom powder. Transfer to a serving bowl and garnish with cashews and raisins. Serve hot or cold.

Note: Can add jaggery instead of sugar.

Aloo Shami Kebab

Ingredients

Potatoes: 4-5

Chana dal: 1 cup

Garlic: 12 cloves

Cumin: 1 tsp

Black pepper: 1 tsp

Dry red chili: 10-12

Black cardamom: 1

Green cardamom: 3-4

Clove: 3-4

Cinnamon: 1 inch piece

Coriander leaves: 2-3 tsp

Onion: 2 tsp, finely chopped

Green chili: 1tsp

Lemon juice: 1 tsp

Saffron: A few strands

Sweet kewra: A few drops

Salt: As per taste

Method

Peel, wash and boil potatoes with chana dal, garlic, cumin, black pepper, dry red chili, black cardamom, green cardamom, salt, clove and cinnamon, together until chana dal becomes soft but not placid. The water level over the ingredients should be only 1 inch above the ingredients. Grind the cooked ingredients without adding any water. Check salt at this stage. Then add chopped green chili, chopped onion, chopped coriander leaves, kewra, saffron and lemon juice to the paste. Make small balls and flatten between your hands like an aloo tikki. Heat oil in frying pan and shallow fry kebabs till golden brown and serve with pudina chutney.

Note: If the paste becomes too soft, you can add some roasted gram flour as a binding agent.