Ellu orundai (Sesame balls)

Ellu orundai (Sesame balls)- Preparation 15 to 20 mins
This won't be like as we are getting in shops. I tried it in small quantity with more jaggery so it came like in shop but i like the way my mom used to make which is with less jaggery coating. Next time i have to try that way. I used black sesame seed to make this ellu orundai. I didn't do with perfect measurement.

Ingredients:-
Sesame seeds - 100 gms (cleaned)
Jaggery - 1/4 ball or melted jaggery syrup 1/2 cup
Broken cashew - 1 tbsp
ghee - 1/4 tsp

Preparation method:-
Dry roast the sesame seed in low or medium flame.  When it starts spluttering and nice aroma comes switch of the flame.
Melt the jaggery with water. Filter and remove the dirt (if any) and boil the syrup to thick consistency (next to sticky consistency but less than 1 string consistency)
When roasted sesame is cool. Grind it in a mixer.

To the powdered sesame seed add cashew pieces, ghee, little jaggery syrup and mix. Try making small balls. If the syrup is not sufficient add some more syrup and make the balls.

Note: while make balls apply little ghee in your palms so that the mixture won't stick in your hand.

Muskmelon milkshake

Muskmelon milkshake - preparation time 10 mins
This fruit will be available during summer in large quantity. To make it healthy avoid sugar and mix honey.

Ingredients:-
Musk melon - one
Sugar - 3 to 4 tbsp or Honey - 2 tbsp or brown sugar as required
Milk - 1.5 cup

Preparation methods:-
Cut muskmelon to half. remove the seeds inside along with the tissues.
Using a spoon, scoop of the flesh portion of the fruit and throw the skin part.
Add musk melon, honey or sugar , milk and blend together.
Kids will love this milkshake and will ask for more.

Masoor dhal gravy (Sigapu thuvaramparuppu masala)

Masoor dhal gravy (Sigapu thuvaramparuppu masala) - Preparation time 15 mins
For long time i want to try the dhal which will be in pinkish orange color (Masoor dhal). We use the toor dhal, mung dhal and urad dhal in south indian cooking but not masoor dhal. Read in some article that this contains rich source of protein like other dhal. In restaurant we used to get dhal which will taste unique and different.
I thought of making dhal using masoor dhal so did some digging on dhal preparation and finally did it. This dhal came out really tasty and well. I am sharing the way i prepared.

Ingredients:-
Mustard - 1/4 tsp
Split urad dhal - 1/2 tsp
Green chili - 2
Turmeric powder - 1/4 tsp
Salt - to taste
Masoor dhal - 1 cup
Onion - 1 (cut to small and thin strips)
Tomato - 1 (small size chopped)
Gram masala - 1/2 tsp
Cumin seed - 1 tsp
Coriander leaves - Cleaned, washed, and chopped finely 1 tbsp
Sesame oil - 1 tbsp
Ginger - 1 inch (cleaned, peeled and finely chopped)
Water - to cook
Ghee - 1 tsp

Preparation method:-
Pressure cook masoor dhal with 1 cup or sufficient amount (till the dhall is fully immersed) of water, turmeric powder for 4 to 5 whistle and in slow flame for 5 mins. Switch of the flame and leave to cool.

Heat a kadai. Add sesame oil mustard to splutter, urad dhal to slight brown and add the cumin. When the cumin splutters add the green chili, ginger and onion

Add chopped tomato and water to cook the onion well.

When cooked mash the cooked masoor dhal and add.

Leave this gravy to boil and switch of the flame. Mix the gram masala, a tsp of ghee and chopped coriander and cover the gravy.

Serve this gravy with chapathi or dosa. It goes well with both the dishes.