Magic Cookies

Home made cookies !!! Don't they sound great?? They taste awesome. Here is the recipe from my friend Soumya.



Ingredients:
1) 1.5 cup graham cracker crumbs
2) 0.5 cup all purpose flour
3) 2 tsp baking powder
4) 1 cup chopped walnuts
5) 3/4th cup grated dry coconut
6) 3 tsp butter
7) 0.5 cup chocolate chips (I used the white ones)
8) 1 can sweetened condensed milk



Preparation:

1) Mix all ingredients together.
2) Preheat oven to 375 F,
3) Drop cookie sized mixture into cookie sheets.
4) Bake for approximately 10 minutes or until the dough is brown

Fish Salad

If you are trying to turn towards the healthy side of eating with minimal cooking, here you go,



Ingredients:
Lettuce leaves - handful
Grape tomatoes - 5
Cucumber - 10 slices
baby carrots - 5
Salmon - 5 pieces
ginger garlic paste - 2 tsp
chilly powder - 1 tsp
cummin powder - 1 tsp
turmeric powder - 1/4 tsp
salt

Preparation:

1. Mix ginger garlic paste, chilly powder, cummin powder, turmeric powder, salt into a smooth paste and marinate the fish pieces with the paste for 1 hour
2. Bake the fish at 375 F in the oven for 20 - 30 minutes
3. Arrange the lettuce leaves, cucumber, carrots, grape tomato in a salad bowl and the bakes fish. Enjoy your salad with your favorite salad dressing

Pongal Special

Our pongal celebrations started with offering of ven pongal/sambar and sakara pongal to god.





Ven Pongal:

Ingredients:

Rice - 1 cup
Moong dal -1/4 cup
Cummin seeds - 1 tsp
peppercorn - 1 tsp
curry leaves - 10 leaves
casews - handful
ghee - 1 tbsp

Preparation:

1. Cook the rice and dal together until it mashes.
2. In a pan heat ghee and add curry leaves and the coarsely ground cummin and pepper
3. Fry casews separately in ghee
4. Add the cooked rice to the pan and mix well and decorate it with casews


Sakara Pongal:

Ingredients:

Rice - 1 cup
vellam - 1 medium sized
coconut grated - 2 tbsp
caswes - handful
ghee - 2 tbsp
elachi - 4

Preparation:
1. Fry casews separately in ghee and keep aside
2. Cook rice separate and keep it aside
3. Add very little water to vellam and heat it in low flame
4. Let the vellam completely dissolve in water and keep stirring until it reaches the string consistency
5. Grind the coconut and elachi in the mixie without adding any water so that the coconut gets grated
6. Heat the ghee in a pan and add the cooked rice, the vellam from step 4 and the ground stuff from step 5.
7. Add the casews and turn off the stove when the required consistency is reached