Sweet Aval

Ingredients:
2 cups aval thick variety (also called poha or flattened rice)
3 tablespoon ghee (or clarified butter)
2 tablespoon white sesame seed
1/2 cup grated coconut
1/2 cup jaggery (also called gud or  vellum)
1/2 teaspoon crushed cardamom seeds( also called elakai or elachi)
1/4 cup water


Rinse and drain the aval once.  Do not let it stand in the water or it will get soggy.
To a pan on medium heat with 3 tablespoon of ghee add the white sesame seeds and saute for a few seconds until it starts to sizzle and some of them start to turn brown, add the grated coconut and saute it until the coconut starts to turn light brown.
Next, add the jaggery and a little water to help melt the jaggery.
When the jaggery has all melted, add the rinsed and drained aval and the crushed cardamom seeds.
Mix thoroughly turn the heat off and serve.


Serves 4.  This dish is generally prepared for Janmashtami celebrations.  It can be served as dessert any time

Lettuce wrap

Prepare potato:
2 cups potato cut int thin long slices
Cook the potatoes in 2 tablespoon of oil add 1/4 teaspoon salt or to taste and keep it aside

Prepare Kidney beans (rajma):
1 (15 oz or 425 gms) can of kidney beans (dry weight 10 oz or 284 grams)
2 green chilies or to taste
1 cup chopped tomato
a few cilantro leaves (or dhania patta)
1/2 teaspoon cumin powder
1/2 teaspoon coriander powder
1/2 teaspoon chili powder or to taste
2 tablespoon of oil

To a pan on medium heat with 2 tablespoon of oil add the green chilies and wait for it to sizzle.  When the green chilies sizzles add the cumin powder and coriander powder saute it for 10 seconds add the chili powder and saute it for 10 seconds, add the chopped tomatoes and cilantro leaves  and cook for 5 minutes or until the tomatoes are cooked.  When the tomato is cooked add the rinsed and drained canned kidney beans add a pinch of salt cook for a minute and keep it aside.

Prepare carrots:
2 cups chopped carrots add about a tablespoon of lemon juice and salt to taste

Prepare mango: 2 cups chopped mango

To assemble the wrap, take a lettuce leaf, remove the stem, add the kidney beans, potato, mango and carrot according to choice, fold the leaf over and it is ready to eat.

Serves 4.

Sprouted Mung Beans

2 1/2 cups sprouted mung beans (290 gms or 10.20 oz)
3 tablespoon oil
1 cup chopped onions
2 chopped green chilies or to taste
1 1/2 teaspoon grated ginger

1/2 turmeric powder

1/2 teaspoon cumin powder

1/2 teaspoon coriander powder

1/2 teaspoon fenugreek seeds (also called methi seeds)

1/2 cup grated coconut
2 whole red chilies or to taste
1 1/2 cups water or as needed
some chopped cilantro leaves
1 tablespoon of freshly squeezed lemon juice

To a pan on medium heat with oil add the chopped onions and saute it until it is light brown.
When the onions turn brown add the green chilies and the grated ginger and saute it for a few seconds, next add the turmeric powder, cumin powder and coriander powder and saute it for 10 seconds add the sprouted mung beans and one cup of water and cook until the mung beans become soft and cooked.  It takes 12 to 15 minutes for the sprouted mung beans to cook.

While it is cooking prepare the spices for grinding.  

To a pan on medium heat add the fenugreek seeds and toast it until it darkens.  Add the darkened fenugreek seeds to the grated coconut and red chilies and grind with some water to a slightly coarse paste.

After the sprouted mung beans are cooked to it, add the ground spices half cup of water salt and the chopped cilantro leaves.  Mix cover and cook for 5 minutes. After 5 minutes turn the heat off add the lemon juice mix and serve.

Serve as a side dish.  Serve with rice or chapati.  Serves 4.  

Peach cobbler

5 cups sliced peaches which is 5 to 7 whole peaches depending on the size 
1 cup water
1 cup turbinado sugar (can substitute with white sugar)
1 teaspoon fresh peeled and finely grated ginger
1/2 teaspoon cinnamon powder

Peel the peaches and discard the pit.  Slice the peaches.

Make syrup:
To a pan on medium heat with one cup of water add the sugar and let it melt.  When the sugar has melted add the peaches and the grated ginger cook for about 10 minutes, after 10 minutes add the cinnamon powder mix and keep it aside.

For crust:
1 1/2 cups self rising flour
1 cup turbinado sugar (can substitute with white sugar)
1 1/2 cups milk

Prepare the crust:  To a bowl with the self rising flour add sugar and mix.  Add the milk and form a batter.  Mix slowly till the sugar has melted

Prepare for baking:  1 stick butter or 8 tablespoon melted

To a 9" square baking pan first add the melted butter.

Next on top of the butter pour the flour batter and on top of the batter pour the peaches and syrup.  Do not mix these items.  They need to be added in the order of butter, batter and peaches with sugar syrup without mixing.

Bake at 350 degrees fahrenheit or 177 celsius for about 45 to 50 minutes or until it is done.  Adjust the baking time to the power of your own oven.

While baking the butter and flour batter covers the peaches to form a beautiful crust.

Summer time an abundance of peaches are available.  They are so sweet and delicious.  This old recipe effectively takes advantage of the delicious qualities of peaches.