Ingredients:
- Rice 1 cup
- Moong dal 1/4 cup
- Ghee 3 tbsp
- Cashew 10 nos
- Pepper 1 tsp crushed+1/2 tsp whole pepper
- 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
Ingredients:
- Thoor dal 50 gm
- Small egg plant 6
- Tamarind 1 small ball(soak and extract juice)
- Onion 1 medium size Chopped finely
- Green chili 4 nos
- Salt
- Sambar powder 1 tbsp
- Turmeric powder 1/2 tsp
- 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
- 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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