Ellu Sadam / Sesame Seed Rice

Ingredients: 


To make Sesame Powder:
White Sesame Seeds - 3/4 cup
Black Sesame Seeds - 1/4 cup
Urad Dal - 1/2 cup
Red chillies - 8 to 10
Oil - 1/4 tsp

Method:
Heat oil in a non-stick pan and fry urad dal and red chillies until golden brown.  Transfer it to a plate and let it cool.
In the same pan, dry roast both the sesame seeds in a low flame until it turns light brown in color.
Let it cool completely.  Grind all the fried ingredients into a coarse powder.

To make Sesame Rice:
Cook rice and allow it to cool.  Do not over cook the rice.

For tempering:

Mustard seeds - 1 tsp

Urad Dal - 2 tsp

Salt - to taste

Asafetida - small pinch

Curry leaves

Sesame oil - 2 TBSP

Heat oil in pan and fry the tempering ingredients except salt.  

Add this to the rice along with salt and required amount of sesame powder and mix well.

Add more sesame oil if required.

Kathirikkai / Brinjal Kara Kuzhambhu

Ingredients:

Onions - 2 thinly sliced
Garlic - 5 sliced
Tomatoes - 2 chopped
Brinjal / Eggplant - 1 cup cut lengthwise
Green chilies - 3 sliced
Tamarind extract - 2 cups
Sambar powder - 2 tsp
Turmeric powder - 1/2 tsp
Mustard seeds - 1tsp
Salt - to taste
Sesame oil - 2 TBSP
Curry leaves

Grind together:
Grated fresh coconut - 1/4 cup
Poppy seeds - 2 tsp

Method:

1. Heat oil in a pan and fry the mustard seeds.
2. Add the sliced onion, garlic and green chillies.  Fry till golden brown.
3. Add brinjal / eggplant and stir for 2 minutes.
4. Mix the chopped tomatoes and fry for another two minutes.
5. Add sambar powder, turmeric powder, curry leaves and salt.  Mix well.
6. Add the tamarind extract.  Let it cook for 10 minutes.
7. Add the ground coconut paste and cook for 1-2 minutes.
8. Serve hot with rice.

Adopted from Mrs. Mallika Badrinath's Classic Lunch Recipes Cook Book.

Spinach with Black-Eyed Peas

Ingredients:

Spinach - 1 cup (Fresh or Frozen)
Moong Dal - 1/4 cup
Black-Eyed Peas - 1/4 cup
Sambar powder - 1 tsp
Green chillies  - 2
Asafetida - 1/4 tsp
Urad Dal - 2 tsp
Mustard Seeds - 1 tsp
Turmeric Powder - 1/4 tsp
Oil - 2 tsp
Salt - to taste

Procedure:

1. Soak the Black-Eyed Peas for 2 hours in enough water.
2. Cook the soaked peas and moong dal in a separate vessel placed in pressure cooker for 2-3 whistle.
3. Cook the spinach with sambar powder, split green chillies, turmeric powder, asafetida and salt in enough water.
4. Add the cooked peas and dal.  Mix well.
5. Heat oil in a small pan and add the mustard seeds and urad dal and fry till golden brown.
6. Add it to the spinach and mix well.

Serve hot with chapatti or rice.

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p.s.  Thank you all for your heartfelt condolences.  It was thoughtful and kind of you to take time to share your memories of Sanjeev with us.  Your words were source of strength for our family and to Sanjeev's family in this difficult time.  Thank you.