Showing newest posts with label Pongal. Show older posts
Showing newest posts with label Pongal. Show older posts

5.3.11

Samba Rawa Pongal / Gothumai Ravai Pongal - Go Healthy!




Cream of Wheat Pongal:

Ingredients:

Wheat semolina 1 cup
Mung dhall 1/2 cup
Milk 1 cup
Salt
Green chili 1 chopped
Ginger 2" chopped
Curry leaves few
Peppercorns 2 spoons
Cumin seeds 2 spoons
Cashew nuts few
Ghee/oil 1/4 cup.

Method:

Cook mung dal/lentils till tender.

Dry toast the semolina and add to the above lentils. Further add 2-3 cups of water. Add salt too, cover and cook. Once all the moisture is sucked up, add a cup of milk and remove from heat.

Now, heat oil in a pan, and add the remaining items, tempering spices. Run this over the pongal made above. Mix well, and serve warm.

9.1.11

Restaurant Style Rawa Pongal / Sooji Pongal / Semolina Pongal






Restaurant Style Rawa Pongal:

Ingredients:

Rawa 1 cup
Mung dal 1/4 cup
Farm fresh milk 1 cup
Green chilies 1 or 2 finely chopped
Ginger 2" chopped
Curry leaves few
Peppercorns 2 spoons
Cumin seeds 2 spoons
Asafoetida 1 pinch
Salt to taste
Cashew nuts 15-20
Ghee 1/4 cup.

Method:

Soak lentils for about 40 minutes or 1 hour before cooking.

Add just enough salt and cook the lentils in a pressure cooker, till tender.

Heat ghee in a pan, add the nuts and fry till golden brown, set aside. Further add the spices mentioned above and wait till they turns aromatic, set aside as well.

Heat about 3 cups of mashed lentils, once it is bubbling hot...add the toasted rawa to it. Once it is almost done, add warm milk. If necessary, heat the content for few minutes.

Mix the fried spices and nuts to it, serve warm with chutney, sambar and vada. Enjoy.

24.11.10

Restaurant Style Ven Pongal - Secrets of Hotel Recipe








Restaurant Style Ven Pongal:

Ingredients:

Raw rice 1 cup
Mung dal 1/4 cup
Farm fresh milk 1 cup
Green chilies 1 or 2 finely chopped
Ginger 2" chopped
Curry leaves few
Peppercorns 2 spoons
Cumin seeds 2 spoons
Asafoetida 1 pinch
Salt to taste
Cashew nuts 15-20
Ghee 1/4 cup.

Method:

Soak rice and lentil for about 40 minutes or 1 hour before cooking.

Add just enough salt and cook the rice + lentils in a pressure cooker, till tender.

Heat ghee in a pan, add the nuts and fry till golden brown, set aside. Further add the spices mentioned above and wait till they turns aromatic, set aside as well.

Boil milk and add the same to the cooked rice-lentils. Mix well. If necessary, heat the content for few minutes.

Mix the fried spices and nuts to it, serve warm with chutney, sambar and vada. Enjoy.

3.7.10

Dry Pongal - Ever heard of it? Accidental Invention, hehe:):)





Pongal:(Dry Version)

On the other day, I was just goofing around, totally jobless(Yes, you guessed it right)...but was not in the mood for cooking! Somehow, forced myself to create an edible meal...threw few things together, and guess what? The lazy version or adult version whatever you can call it...but the Dry Pongal (which eventually turned up) that got ready in less than 10 minutes, was absolutely delicious:) In fact, am gonna fix the same quite often!!! Who could stop me?:)

Ingredients:

Raw rice 1 cup
Mung dal 1/4 cup
Ginger 2" grated
Peppercorns 2 spoons
Cumin seeds 2 spoons
Cashew nuts 15-20
Curry leaves few
Asafoetida 1/4 spoon
Ghee few spoons.

Method:

Cook rice an lentils separately, till they are done. Add enough salt.

Now mix rice and lentils.

In a separate pan, heat oil. Fry all the ingredients left, and run this seasonings over the rice-lentils above.

Serve warm.

12.1.10

Happy Sankranthi - Harvest Fesvital Special Roundup!










One of my favourite things to do in India is to attend all the jubiliant festivals.

I take this opportunity to wish you all a very Happy Makara Sankranthi:)

26.10.09

Samba Rava Pongal



Godhumai Ravai Pongal:

Cracked Wheat Pongal. Samba Godhumai Rava Pongal.

Myself and my brother live in two different time zones...that we can't always talk:( We have 17 hours difference (He is in Australia)...so he should stay up all night and I should get up too early to get hold of him. So, does this have changed anything at all for me!! No, he still tracks me down for my mistakes.:( Good that I don't get 'kottu' on my head anymore.:)

Pari mailed me Y'day. It had usual blah blah blah stuff and something about my blog!

In his own words: "I checked your blogspot - was disappointed to see too many unhealthy and crap foods like the cheese chilli and fried cheese sticks etc - horrible and junk food. how on earth you could eat the cheese sticks fried? never expected such foods from you. you can have a competition with mcdonalds :)Searched ur site for samba rava upma, samba rava dosai and samba rava idly recipes. Couldn’t find any."

I am pretty upset myself, felt very awful...am I deviating from the track?? Well, as per his wish, here is a recipe for him, using Samba Rava - 'Godhumai Ravai Pongal'. Hope he will be bit happy now.:)

Ingredients:

Godhuma Rawa/Samba Rawa 1/2 cup
Moong dal 1 table spoon (well cooked)
Whole black peppercorns 1 spoon
Cumin seeds 1 spoon
Curry leaves
Cashew nuts 10
Ghee/butter few spoons
Curry leaves few.

Method:

Melt ghee in a pan and add cashew nuts. Fry them till reddish brown. Set aside.

In the same ghee fry curry leaves...till crisp.Fry pepper and cumin seeds. Let them pop and splutter well.

Dry toast the cracked wheat.

Now heat the well cooked moong dal. Add 2 cups of water and followed by cracked wheat. Cover and cook.

Once they are done, run the tempered items and remove from heat.

Garnish with fried cashew nuts and curry leaves.

Serve warm with pickles.

28.2.09

Lentil's Rice





Paruppu Saadham:

Pappu Annam, Paruppu Saadham. Rice Kitchedi. Arisiyum Paruppum Saadham???

Yes...much similar to 'Masala Pongal' dish with slight variation! Its a comfort food, well balanced, nutritional and easy to fix recipe!

As we say it as 'Paruppu Saadham'(at Chennai)...people from South(Coimbatore belt)call this as 'Arisiyum Paruppum Saadham'!! Hmmmm pretty weird??? I tease them a big time....why to mention 'arisi'(rice) if it is already a saadham(cooked rice)there! Anyways, it was fun to be 'fault finding' in linguistic stuff. Different regional people of the same language, perfect certain words and also mispronounce few words...maybe the influence of outside settlements or local twist, whatever!!! This is Paruppu Saadham to me!:)

Ingredients:

Cinnamon Stick 1
Cloves 2
Cumin 1 spoon
Green chili 3 slitted
Garlic 6 cloves sliced
Onion 1 large sliced
Tomato 1 optional chunked
Rice 1 cup
Thoor dal 1/4 cup
Butter 2 cubes
Cilantro leaves few.

Method:

Soak rice and lentils few hours ahead.

Melt butter, throw in, the spices.

Then add chilies, garlic and onion. Fry for 2 minutes.

Add tomatoes, salt, rice and lentils. Measure water and add to this. Either slow cook or pressure cook.

Once they are done, remove from heat and garnish with cilantro leaves.

2.11.08

Anasi Pazha Pongal



Pineapple Pongal:

Sweetened Pineapple Rice. Anasi Pazham Pongal

Sweetened Pineapple Rice. Annasi Pazha Pongal.

This is my friend Farah's recipe. She is my next door neighbour back home. She was also teaching in the same school....I used to go to (years back & not to my class tho') When they moved into our neighbourhood....she was kind of excited and eager to see me. I was thrilled as well! So we both met(during my last vacation to India) nearly after 8-9 years! We were catching up old days memories. God...she remembered all my dress and shoe colors too! Amazing! Later I happen to know Farah as turned out to be a great cook(Entrepreneur, Recruiter, Guest Lecturing...what not)! When she prepared this 'Pineapple Pongal' for the Dhaawat, it was super hit that day! I felt like trying that recipe since then....so here it is!

I know what is going on in your mind right now...I didnt have much time....to transfer the contents to display vessel and do that special clicks for y'll. Had.....important engagements that day...so soon after cooking....I was rushing off!

Ingredients:

Raw rice rawa 1 cup
Milk 4 cup
Milk Powder 1 cup
Sugar 1 cup
Pineapple finely chopped 1 cup
Pineapple essence 1-2 spoons
Saffron few strands
Cashew nuts 10 slitted
Golden Raisins 10
Dark Raisins 10
Cardamom pods 3 crushed
Ghee 1-2 cup.

Method:

Wash rice in running water several times.....or until water runs clear. Keep it aside.

Mix pineapple and sugar in a bowl and set aside.

In a cooker.....add milk and 2 cups of water. Let it boil. Then add rice to this. Cook this over medium heat....until rice comes to pongal consistency.

Now heat ghee in a wide non-stick pan. Fry cashews and followed by raisins. To the same oil add saffron and cardamom too.

Add sugar + 1 cup of water....bring this to syrup consistency. Now stir-in cooked rice and continue cooking over low-medium heat. Maybe until..rice is all soft and incorporates sweetness in it.

Remove this from heat. Now add pineapple chunks and + milk powder, pineapple essence and ghee to this.

Serve either chilled, hot or at room temeperature.

27.4.08





Karumbu Chaaru Pongal:

Kanne Ki Chaawal. Karumbu Saaru Pongal. Sugar Cane Pongal.

This is once again my friend Kranthi's Mother's recipe. She made this on a Pongal(Sankranthi)day. Sure...it got into my mind, as it tasted much like fresh cane. I liked the idea about fresh cane juice in cooking rather then using crude jaggery or anything. It brings up all the flavour and earthy-ness. Wow....its a harvest festival and let us use all the fresh produce(raw rice, fresh cane.....)what not!

Ingredients:

Raw-Half broken rice 1/2 cup
Split moong dal 1/4 cup (pasi paruppu/pesaru pappu)
Sugar Cane juice (freshly squeezed 2 cups)
Cardamon seeds powder 1-2 spoons
Pachai Karpooram/raw camphor 1-2 pinches(optional)
Ghee/clarified butter 1+1 cup
Cashewnuts 1/2 cup (halved)
Dry grapes/raisins/kismiss - 1/2 cup
.
Method:

Wash rice and dal seperately....for several times. Maybe till the water runs clear. Then soak them togather for 20 minutes.

In a pressure cooker, add few spoons of ghee. Add 2 cups of cane sugar juice and bring this to boil.

Now add soaked rice and dal to this boiling cane sugar water.(discard the soaked water) Pressure cook them over medium heat till they are soft or for 3 whistles.

Then using a wooden laddle mix the well-cooked rice and dal.It should come to 'Pongal' consistency. Add raw camphor to this now and remove from stove.

In a seperate pan, heat ghee. Fry halved cashewnuts till they are golden-reddish color. Set them aside.

In the same ghee, fry dry grapes...till they pop and bulge.

To the above pongal...add fried cashewnuts, fried grapes and 1 cup of ghee. Stir them well.

Serve warm as a main-sweet dish or dessert. Or serve chilled as dessert.

9.4.08





Murungaikkai Pulp Pongal:

Drumsticks Pulp Pongal/Rice.

The Botanical name of this tree is 'Moringa oleifera'! Both Leaves and pods are edible here. Well...talking about its pod, we call it 'murungai' in Tamil. Which literally means 'twisted'. Yeah...the pod is so slender and looks like twisted one. The common name of 'Murungaikai' is 'Horse Raddish Tree' 'Drum Sticks Tree'.

Well...here I cooked this under my Dad's direction. We cooked the drumsticks and separated pulp alone and used it in cooking. My brother really appreciated this one....as he always complains when we cook the whole drumsticks ' why the hell you guys put these sticks in sambar?!' I am glad that he enjoyed this one!

Ingredients:

Rice 1 cup
Thoor dal 2 fistful
Drumsticks 4
Green chilies 4 finely chopped
Garlic 4 beads finely chopped
Onion 1 small finely chopped
Tomato 1 chopped
Salt
Turmeric powder 1 pinch
Curry leaves few
Cumin seeds few
Oil few spoons
Cilantro chopped few.

Method:

Chop drumsticks and cook with limited water. And then separate the pulp alone. Use back of your spoon and scoop the pulp! Set aside.

In a crock pot, heat oil. Add cumin, curry leaves and chilies. Let them crackle up.

Then add garlic, onion and tomatoes...fry real good.

Further add salt, turmeric, rice and dal to it. Add enough water. Cover and cook till tender.

When the rice and dal is done, stir-in drumstick's pulp + 1/4 cup of water. Cover and cook till they blend to the rice and pongal consistency is achieved.

Garnish with cilantro leaves. Enjoy with potato chips.

10.3.08




Thirunelveli Ulundhu Saadham:

Ulundhu Saadham. Urad Dal Kitchedi/kitcheri. Ulundhu Pongal.

This recipe was prepared by my family friend 'Meena Aunty. Though she is from Palayamkottai, uncle is from Thirunelveli. Well...she made this Urad Dal Pongal on some special occasion and called this as ' Thirunelveli Ulundhu Saadham'! I thought urad dal will make the pongal very gooey! But she did add enough oil...so the rice was pretty much stiff and well seperated infact.

Ingredients:

Raw rice 1 cup
Urad dal 1/2 cup(broken, washed)
Salt
Mustard seeds 1 spoon
Dry red chilies 5-7
Wholepeppercorns 2 spoons
Cumin seeds 2 spoons
Curry leaves 4 twigs
Asafoetida 1/2 spoon
Ghee/Oil 1/2 cup.

Method:

In a pressure cooker, heat 2 spoons of ghee. Add rice and urad dal. Add salt and 4-5 cups of water. Pressure cook till tender and soft. Maybe till 6-7 whistles.

In a seperate pan, heat oil. Add mustard, pepper, cumin, chilies, asafoetida and curry leaves. Let them crack and splutter well.

Now run this sesonning over the cooked rice-lentils setup. Mix thouroughly.

Serve steaming hot! Maybe with coconut chutney and onion sambar would be a good choice.

2.8.07



Masala Rice Pongal:

Masala Rice Kitchedi. Spicy Pongal.

Ingredients:

Raw Rice 1/2 cup
Lentils(moong dal) 1/4 cup
Salt
Cinnamon sticks 2 bits
Cloves 3
Green chilies 2-3 finely chopped
Ginger 1" peeled and grated
Garlic 3 beads finel chopped
Onion 1 small finely chopped
Toamto 1 fienly chopped
Cashewnuts 7-10
Mint 10-15 leaves
Cilantro leaves few
Ghee 1/4 cup.

Method:

Pressure cook rice and lentils togather. Add salt, few spoons of ghee and limited amount of water.

Add about 1:3 ratio(1 - rice+lentils and 3 parts of water) Cook till soft.

Maybe about 6 whistles in a pressure cooker.

In a pan, heat ghee. Fry cashew nuts till golden color. Set aside

In the same oil...add cinnamon cloves, ginger, garlic and saute for few minutes.

Add onions, tomatoes, mint and cilantro leaves. Fry till onions turn to translucent color.

Now run this over pongal prepared above(cooked rice+lentils) and mix well.

Toss cashew nuts on the top.

Serve steaming hot as a main dish.

28.6.07


Rice Kitcheri:

Rice-Lentils Kitchedi. Rice Kitchedi. Rice-Thoor dal Pongal. Thovaramparuppu Pongal.

Ingredients:

Raw rice 1 cup
Thoor dal 1/2 cup
Green chilies 3 chopped roughly
Garlic 6 cloves chopped
Onion 1 chopped roughly
Tomato 1 chopped roughly
Curry leaves few
Salt
Turmeric powder 1 pinch
Mustard seeds 1/2 spoon
Cumin seeds 1/2 spoon
Urad dal 1/2 spoon
Oil few spoons.

Method:

In a pressure cooker, add rice + dal. Add enough water, salt and few spoons of oil. Now pressure cook them till tender and soft.

In a small pan, heat oil. Add mustards, cumin and urad dal. Let them pop and splutter well.

Now add chilies and curry leaves, allow them to crack and turn crispy.

Followed by add garlic, onion and toamtoes. Fry them real good. Maybe till the raw odour leaves.

Now run this sesonning over the rice-lentils set-up. Mix them thoroughly.

Serve warm as a tiffin dish!