Food fix

Sugar Pongal

Ingredients: New brown rice — 1 cup, Moong dal — 1/2 cup, Milk — 2 cups, Melted butter — 1/2 cup, Jaggery or sugar — 1 1/2 cups, Cardamom, Nutmeg & Clove (powdered) — a pinch each, Copra — 1/2 cup (grated), Cashew and raisins — 50 g (roasted in ghee), Saffron — a pinch (soaked in hot milk).
Method: Heat 2 tbsp ghee and roast moong dal and rice lightly. Transfer it to a cooker, add milk and 1 cup water. Pressure cook for 2 whistles. Add jaggery, powdered nutmeg, clove and cardamom. Add butter, cashew, raisins and saffron. Serve hot.

Dal-Rawa- Palak-Pongal
Ingredients: Bansi rawa — 1 cup, Moong dal — 1/2 cup, Palak (chopped) — 1 cup, Green chillies (slit) — 4, Ghee — 2 tbsp, Salt — to taste, Ginger — a little (chopped), Turmeric —a pinch, Red chillies — 2, Hing — a pinch, Curry leaves, Peppercorn — 1 tsp, Cumin — 1 tsp, Copra — 1/4 cup, Water — 4 cups, Oil — 3 tbsp, Cashew — 50 g, Mustard — 1/2 tsp.
Method: Roast peppercorn and cumin seeds. Cool and powder coarsely. Pressure cook the bansi rawa, moong dal, green chillies, 1 tbsp oil, water and salt for 2 whistles & cool. Heat remaining ghee & oil in a kadai. Add mustard, cumin, peppercorn, red chillies, hing, curry leaves, ginger and palak. Fry well. Add cashew and fry till golden brown. Add this to the pongal. Serve with coconut chutney.

Groundnut Usli
Ingredients: Raw groundnuts — 2 cups, Salt — to taste, Coconut (grated) — 1/2 cup, Lemon juice — a little. Seasoning: Mustard — 1/2 tsp, Curry leaves — a few, Green chillies (chopped) — 4, Red chillies — 2, Onion (chopped) — 1.  
Method: Cook groundnuts for 5 minutes in hot water, drain and cool. Heat 2 tbsp oil. Add mustard seeds, green chillies, red chillies, onion, curry leaves and fry well. Add groundnuts and salt. Top with freshly grated coconut, lemon juice and coriander leaves.
Vijayalakshmi Reddy

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