Friday, 23 January 2015

PONGAL

Pongal is a quick and tasty breakfast in our kitchen. Let us have look on this preparation of this kongu cuisine.

Ingredients:

moong dal half cup dry roasted
raw ponni rice two cups
cumin seeds one tablespoon
peper one tablespoon
green chillies four halved
curry leaves one cup
cooking oil one tablespoon
ghee one tablespoon
cashews three split into pieces

Procedure:

Soak the ponni raw rice and moong dal and wash several times and add four cups of water and keep aside.
In a 3 litre cooker, add oil and heat.
Add cumon seeds and pepper to splutter
followed by green chillies and curry leaves
Saute for two minutes.
Add half pinch asafoetida
Add rice and moong dal mixure wirh water.
Add Salt to taste.
Mix well.
Cover with lid and place the weight on it.
Keep the cooker in low flame after one whistle sounds.
Wait for two minutes.
switch off the flame and remove the pressure cooker.
After ten minutes, remove the lid.
Mash the pongal and add splitted and roasted cashews and ghee and mix well.

Pongal is ready to serve hot with Sambar and chutny. Medhu vada is also the best combination for..this white pongal.But I always go for peppersprinkled potato chips as the very best combination with this pongal..

Do try and tell me how it is turned out..

KASI HALWA /SAMBAL POOSANI HALWA












This Halwa is a popular sweet in our areas. It is served as a special sweet in wedding feasts. It is an yummy, mouthwatering sweet loved by all. simple at the same time.. grand sweet, we ever crave for

Ingredients:

sugar 3/4 cup
white pumpkin peeled and sponge portion removed with seeds and finely grated one full cup
ghee 1/4 cup
cashews broken into pieces one spoon
raisins three or four
cardamom three powdered
kesar color powder half pinch

Procedure:

Extract the pumpkin grates.
water should be removed from the grates by placing the grates into a small white towel and bundle them tightly. Almost all watery juice oozing out from the grates. u can collect one full cup of water from the grates. You consume the juice mixing with lime juice and honey, cardamom powder. This drink is of medicinal value for heat.
Heat the pan with grates.
Stir well in the medium heat,
until the grates become translucent.
Add sugar and kesar powder
Mix well.
Let the flame in medium level.
The sugar dissolves and mixes with gratings.
Stir in between.
The watery content is absorbed completely.
The mixture thickens and non-sticky.
At this stage, add ghee.
Mix well and low the flame level.
Add roasted cashew pieces, fried raisins, cardamom powder.
Mix well for a while.
Remove the Halwa from the flame.
Kasi halwa is looking glossy and translucent...melting sweet...ready to serve hot.








KASI HALWA /SAMBAL POOSANI HALWA












This Halwa is a popular sweet in our areas. It is served as a special sweet in wedding feasts. It is an yummy, mouthwatering sweet loved by all. simple at the same time.. grand sweet, we ever crave for

Ingredients:

sugar 3/4 cup
white pumpkin peeled and sponge portion removed with seeds and finely grated one full cup
ghee 1/4 cup
cashews broken into pieces one spoon
raisins three or four
cardamom three powdered
kesar color powder half pinch

Procedure:

Extract the pumpkin grates.
water should be removed from the grates by placing the grates into a small white towel and bundle them tightly. Almost all watery juice oozing out from the grates. u can collect one full cup of water from the grates. You consume the juice mixing with lime juice and honey, cardamom powder. This drink is of medicinal value for heat.
Heat the pan with grates.
Stir well in the medium heat,
until the grates become translucent.
Add sugar and kesar powder
Mix well.
Let the flame in medium level.
The sugar dissolves and mixes with gratings.
Stir in between.
The watery content is absorbed completely.
The mixture thickens and non-sticky.
At this stage, add ghee.
Mix well and low the flame level.
Add roasted cashew pieces, fried raisins, cardamom powder.
Mix well for a while.
Remove the Halwa from the flame.
Kasi halwa is looking glossy and translucent...melting sweet...ready to serve hot.








CABBAGE PORIAL

Cabbage possess the high nutrient qualities incredibly. Rich in vitamin C, certain extent of potassium, iron etc. It is an excellent source of antioxidants such as vitamin C and vitamin K which is essential for bone metabolism. Its chemicals helps to cure all types of cancers. It contains Vitamins B5, B6 and B1.
It cures stomach and peptic ulcers. It reduces bad cholesterol levels in the blood stream of the body. Very low in fats and calories.

Now we look at the preparation of yummy cabbage porial.

Ingredients:

cabbage chopped three cups
onions finely chopped half cup
green chillies two or three cut into halves
curry leaves two spigs
chenna dal one tablespoon
urad dal half teaspoon
cooking oil one tablespoon
coconut grates one cup
coriander leaves finely chopped

Procedure:

Heat the cooking oil in a pan
Add mustard seeds
Allow to pop up and add urad dal .
Followed by channa dal.
Let the dals fried into golden brown.
Add onions and green chillies.
Saute a while and allow to become translucent onions.
Add curry leaves.
Saute well.
Add cabbage pieces and mix well.
Sprinkle half cup of water and add salt needed.
Cover the pan with lid.
Let the flame in medium level.
Stir in between.
Watch the water completely absorbed and cooked.
Add coconut grates and finely chopped coriander leaves.
Mix well.
Now the cabbage porial is ready to have as side dish to dal, rasam, curd or buttermilk with plain rice. It is a mandatory side dish in the special occassion lunches.


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