Cracked Wheat Puliogare

Ingredients:
1 cup cracked wheat (Tuta Genhun, Gothum rava)
2 cups water or as needed
3 tablespoon sesame oil (also called til oil or nalla ennai)
1/2 teaspoon mustard seeds
2 teaspoon channa dal
4 whole red chilies or to taste
1/4 cup roasted and unsalted peanuts
1 teaspoon dry methi leaves (kasoori methi)
a few curry leaves or cilantro leaves
1/2 teaspoon turmeric powder
1 pinch of asafoetida
1/4 cup water
1 teaspoon salt
2 tablespoon tamarind concentrate
1/2 cup grated carrots

Preparation:Heat a pan with water add the cracked wheat and cook until it has become soft and cooked.  Takes about 15 minutes.  After it is cooked keep it aside to cool for about 10 minutes.

To Season: Heat a pan with 3 tablespoon of oil, add mustard seeds, channa dal and whole red chilies and wait for the mustard seed to pop.  When the mustard seeds pop add the turmeric powder, asafoetida, dry methi leaves and curry leaves saute for a few seconds, add water and salt and let the water come to a boil.  When the water starts boiling add the cooked cracked wheat mix thoroughly and serve.  As a option you can add grated carrots at the end.

Puliogare is normally made with rice.  This recipe has be adapted to use cracked wheat.

Serves 4.  Serve as a side dish.  Goes well with chutney, raita, pachadi.

Coconut Burfi

Ingredients:
2 cups fresh grated coconut
1 cup whole milk
1 cup raw sugar (or white sugar)
2 tablespoon milk powder
3 drops rose flavouring
1/2 teaspoon crushed cardamom seeds

Preparation:
To a pan on medium heat with one cup of milk add sugar and cook until the sugar has melted.  When the sugar has melted add the milk powder.  Mix and remove the milk powder lumps that form as much as possible.  It is ok if a few small lumps remain.  Add the grated coconut and stir and cook until all of the liquid has evaporated and the contents leave the side of the pan and form a mass in the middle.
Takes about 15 to 20 minutes.  Turn the heat off add the rose flavor and crushed cardamom seed mix well and pour the contents onto a greased plate, flatten the top surface.  When it cool cut it into squares and serve.

Cabbage Curry

Ingredients:
1.76 lbs ( 806 gms) head of cabbage approx 6 cups
3 tablespoon coconut oil or use any oil
1/2 teaspoon mustard seeds
1 teaspoon cumin seeds
1/4 cup roasted and unsalted peanuts
1 1/2 tablespoon dry grated coconut (or use fresh grated coconut)
2 green chilies or to taste
a few chopped cilantro leaves (also called hara dhania)
1/2 teaspoon salt or to taste

Preparation:
Discard the outer leaves of the cabbage.  Wash the head and shred it and keep it aside.

Heat a pan on medium heat with oil.  Add the mustard seeds and cumin seeds and wait for the mustard seeds to pop.  When the mustard seeds pop add the peanuts and grated coconut, saute it for a few seconds, add the green chilies and the shredded cabbage mix add chopped cilantro leaves and turmeric powder mix cover and cook for 5 minutes.  During the five minutes remove the cover and stir the contents a couple of times so that it does not stick to the bottom and burn.

After it has been cooking for five minutes remove the cover and cook open for 3 to 4 minutes, check to see if the cabbage is cooked.  For it to taste good it should be slightly crunchy.  Add salt mix, cook for a minute, turn the heat of and cabbage curry is ready.

Serve as a side dish.  Serves 4.

Black Eyed peas Sundal

Ingredients:
1 cup Black eyed peas (also called lobia or karamani)
2 1/2 cup water or as required
1 tablespoon oil
1/2 teaspoon mustard seeds
1 teaspoon urad dal
a pinch of asafoetida
2 chopped green chilies or to taste
 chopped cilantro leaves or curry leaves
1/4 cup grated coconut
1 tablespoon lemon juice

Preparation:
Wash the black eyed peas in water rinse and cook it on medium heat.  It takes about 20 minutes to cook.  When cooked the black eyed peas should be soft yet retain its shape.  After it is cooked add salt to taste cook for a minute and keep it aside.

Seasoning:  To a pan on medium heat add 1 tablespoon of oil, to it add the mustard seeds and urad dal and wait for the mustard seeds to pop.  When the mustard seed pop add a pinch of asafoetida, chopped green chilies, cilantro leaves, grated coconut and saute it for 30 seconds, add the cooked black eyed peas mix and cook until all of the water has evaporated.  Turn the heat off add a tablespoon of fresh squeezed lemon juice and serve.

Serves 4.