Ven Pongal

Raw rice - 1 cup

Moong dal - 1/2 cup

Jeera 2 tsp

Peppercorns 10 nos

ginger - 1 small piece

Seasoning

mustard

cashewnuts

curry leaves

salt

1. Heat the pan. Pour a tbsp of ghee. Roast the cashew and set it aside.
   
2. Now pour more ghee if required and roast the dhal until it turns red.
   
3. Now mix the rice and the roasted dhal and add 3 1/2 to 4 cups of water.
   
4. Add jeera, peppercorns, ginger and salt.
   
5. Place it in a cooker and let it for about 5 whistles.
   
6. Meanwhile in a small pan, heat ghee, add mustard and when it splutters add curry leaves and more jeera if required and mix it when the pongal is out of the cooker.
7. Serve it hot with chutney and sambhar. 

I am sending this entry to Mahima's 15 min cooking. 

This also goes to EC's WYF: Quick Meal event

Ragi dosa

Ragi flour - 3 cups

Rice flour - 1 cup

urad dal - 1 cup

methi seeds - 1 tbsp

salt

• Soak urad dal with methi seeds for 2 hrs. Grind it to a smooth batter.
  
• Now add ragi flour, rice flour and salt as required and mix it to dosa consistancy.
  
• It is not necessary that the batter should get fermented.
  
• Optionally, you can also add fried onions, green chillies and jeera to the batter and make dosas. Serve it with chutney of your choice.
  

Puli aval / hulisenu avaliki

Aval(hard variety) – 2 cups

Tamarind – size of a small lime

Salt

grated coconut - 1 tbsp

For Seasoning

Mustard seeds 

channa dal

urad dal

jeera

red chillies - 4

peanuts

sesame seeds

curry leaves

turmeric

• Soak tamarind in water and extract the juice.
• Wash the aval well.
• Add the tamarind juice to the aval and soak it for about 15 mins. (May be less if the aval is thin)
• Now heat the pan, Add oil. When the oil is hot, add the items in the season and saute it for few mins.
• Now add the tamarind aval mix and mix it well.
• Add salt and now add coconut.
• Yummy aval is now ready. Serve it hot.

I am sending this entry to Mahimaa's 15 min cooking

This entry also goes to EC's WYF's Easy cooking