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Ven Pongal
Ingredients:
1 cup rice
1 cup moong dal
6 cups water
3 Green Chillies
¼ inch Ginger
2 tsp. Ghee
1 tsp. Whole black pepper.
1 tsp. Cumin seeds
Turmeric powder - a pinch
10 - 15 Cashew nuts
Curry leaves
Method:
Mix 1 cup rice and 1 cup moong dal .Add 3 times water (6 cups) and steam until it is over cooked. Cut 3 green chillies and 1/4 inch ginger into fine pieces. Take 2 tsp ghee in a frying pan and add 1 tsp whole black peppers, and 1 tsp cumin seeds. When the peppers burst add chillies, ginger pieces and a pinch of turmeric powder. Add cashew nuts and remove the pan when the cashews are roasted and begin to smell. Add this to cooked dal-rice mix. Add 1/2 tsp. salt, a sprig of curry leaves and mix well. Add some ghee while serving.
Sakkarai Pongal
Ingredients:
Rice, Moongdal, Gram Dal, Water, Jaggery, Cashew nuts, Raisins, Coconut (grated), Ghee.
Take rice, moongdal, gram dal in the ratio 2:2:1.Add water and pressure cook. Take vellam (amount should be 2/3 of cooked mixture) and dissolve in little water so that it just completely dissolves and heat it separately. Add the liquid part of this juice (which will be at the top) to cooked mixture. Roast cashew nuts, raisins, grated coconut in ghee and add this to the mixture and stir well. Add some extra ghee while serving
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