Venn Pongal

Venn Pongal

This pongal is very easy to make. Some people call this pongal kaara pongal or venn pongal usually in India they eat this as a breakfast. This is the same pongal that they also make it on Pongal festival.

Ingredients:

Rice – 1 cup

Moong dal – ½ cup

Salt – to taste

For seasoning:

Peppercorns – 1 tsp

Cumin – 1 tsp

Cashews – 2 tsps

Green chilies – 2

Oil – 2 tbsps

Butter – 2 tbsps

Curry leaves – 1 sprig

Method:

1. Soak both rice and moong dal together for 30 mins.

2. Pressure cook them together with salt. Until 3 to4 whistles.

3. Coarsely grind the pepper.

4. In a pan add oil and butter; once the butter melted add the entire seasoning ingredient one by one.

5. Wait until the pressure slows down from the cooker and add the seasoning to it.

6. Now mix well and serve hot with Saambar and chutney.

TIP OF THE WEEK

Beaten eggs:


When you are going to beat egg whites, let the eggs sit at room temperature for half an hour before using them. You’ll get more volume when you beat them.

TIP OF THE WEEK

Toasting sesame seeds:


Heat seeds in a dry skillet over medium -high heat,stirring frequently until seeds are golden brown and fragrant. Immediately pour out of hot pan to avoid over-toasting.

HAPPY PONGAL

Send a Superscrap

TIP OF THE WEEK

Turmeric is a powerful coloring agent. Used to color and flavor prepared mustard, pickles, relish, chutneys, and rice dishes as well as butter and cheese. It is also used in spice blends in the Caribbean, India, North Africa, the Middle East, and Indonesia such as curry powder and rendang. (It's like Indian curry but in Indonesian style)

ADAI

ADAI

Adai is the easiest recipes of all. It’s not like idli or dosai where you need to wait for the batter to ferment. You can grind the batter and within 10mins you are ready to make adai.

Ingredients:

Toor dal – ½ cup
Chana dal – ½ cup
Long grain rice – ½ cup
Par boiled rice – ½ cup
Urad dal – 2 tbps
Green chilies – 4
Onion – 2 (Finely chopped)
Coconut – ½ cup (Finely chopped)
Curry leaves – few
Cilantro – few
Salt – to taste

Method:
1. Soak the dal and the rice together for 3-4 hrs.

2. Coarsely grind the soaked dal and rice with salt and green chilies.

3. Now add the chopped ingredients and mix well.

4. The batter needs to be thick (Not like dosai batter)

5. In a tawa pour one laddle(Karandi) of the batter and spread like as if you do for a dosai.

6. Pour a little oil and cook until both sides are golden brown.

7. Serve with Chutney or Aviyal.

TIP OF THE WEEK

Herbs and Spices:

Storage Tips:

Store spices in a cool, dark place. Humidity, light and heat will cause
herbs and spices to lose their flavor more quickly. Although the most
convenient place for your spice rack may be above your stove, moving
your spices to a different location may keep them fresh longer.

As a general rule, herbs and ground spices will retain their best flavors
for a year. Whole spices may last for 3 to 5 years. Proper storage should
result in longer freshness times.

When possible, grind whole spices in a grinder or mortar & pestle just
prior to using. Toasting whole spices in a dry skillet over medium heat
before grinding will bring out even more flavor. Be careful not to burn.

Because the refrigerator is a rather humid environment, storing herbs
and spices there is not recommended. To keep larger quantities of spices
fresh, store them in the freezer in tightly sealed containers.

WISH YOU ALL A VERY HAPPY NEW YEAR

Send this eCard !