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Sunday, January 25, 2015

Ven pongal and small eggplant sambar



Ingredients:

  1.    Rice 1 cup
  2.    Moong dal 1/4 cup
  3.    Ghee 3 tbsp
  4.    Cashew 10 nos 
  5.    Pepper  1 tsp crushed+1/2 tsp whole pepper
  6.    Cumin seeds 1/2 tsp crushed+1/2 tsp whole seeds

Method:

  •      Dry roast to lightly brown colour and keep it aside
  •      Wash and soak the rice for 30 minutes
  •       Cook the dal in  pressure cooker for 1 whistle  this gives our pongal very soft texture
  •      Use the soak water of rice for cooking the rice
  •       Measurement  for 1 cup of rice is 3 1/2 cups of water
  •      Add a tsp of ghee in the rice cooker fry the Pepper and cumin seeds and water and salt 
  •      When it starts to boil add rice and the dal pour 1 tsp of ghee over the rice cover and cook for 3 whistles 
  •      Heat 1 tsp ghee fry crushed pepper and cumin seeds add it to the pongal mix them well
  •     In same pan heat 2 tbsp of ghee fry Cashews pour it over the pongal and serve them hot with sambar and coconut chutney
Brinjal Sambar:
      
Ingredients:

  1.     Thoor dal 50 gm
  2.     Small egg plant  6
  3.     Tamarind 1 small ball(soak and extract juice)
  4.     Onion 1 medium size Chopped finely
  5.     Green chili 4 nos
  6.     Salt 
  7.     Sambar powder  1 tbsp
  8.     Turmeric powder 1/2 tsp
  9.      Asafotida a pinch
Method:

  •   Cut the Egg plant into small pieces and then cook them along with dal and 2 green chili
  •   Mash the egg plant and the dal,Green chili all together 
  •   In a cooking vessel take tamarind juice mix with it sambar powder ,salt ,turmeric powder and asafotida mix them all together and then bring them to boil
  •   Mean while heat a pan with tsp of oil fry Onion and green chili add it to the tamarind juice
  •   Cook them until the Raw smell goes off after that add mashed dal and eggplant to it and cook them for 2 minutes and then turn off the heat
  Season it before Serving
  •   Heat 1 tsp of oil in a pan in that add a tsp mustard seeds,1/2 tsp urud dal, few curry leaves and Red chili saute them all
  • Garnish with Coriander leaves





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