Semiya pongal

Semiya Pongal

For one year baby food

Semiya pongal

roasted Semiya - 3/4 cup
roasted yellow moong dal - 1/4 cup
ghee - 2 tspn
nutmeg powder - pinch
cardamom powder - 1/4 tspn
sugar - 1/4 cup / brown sugar
chopped cashew nuts - few

In a cooker add roasted yellow moong dal add 1 cup of water and close the cooker lid and cook the moong dhall, after pressure releases add roasted semiyaa and cook for 5 to 10 minutes.
 Now add milk ,sugar, nutmeg powder,cardamom powder  and cook well.
Finally roast the cashew nuts in ghee and pour it in  semiya pongal and mix  it well. Semiya pongal is ready you can serve it   with methu vada (urad dal vadai).

Seven Veggie Pongal Kuzambu

Seven Veggie Pongal Kuzambu

பொங்கல் காய் குழம்பு

Ingredents

Dry roast

Kadalai paruppu (Begal Gram)– 1 tbspn

Whole coriander – 1 tbspn

Red chili whole  - 7

Pepper – 7

Curry Leves -  few

Grated coconut  – 2 tsbpn

Cumin – ½ tspn

Toor Dhal – 2 tbspn

Raw peanut – 2 tbspn

Seven Veggie – ½ kg

Potato

Green plantain

Sweet potato

Carrot

Beans

Broad Beans (avarakkaay)

Yellow Pumpkin or bringal

For tempering

Oil – 1 tbspn

Mustard seeds – 1 tspn

Curry leaves - few

Asafetida – ¼ tspn

Method

Tamarind cubes – 2 nos (or) one lemon size ball tamarind and extract the juice.

Dry roast given under the list of items finely add cumin and remove from the heat cool and grind the powder form

Wash add water Soak toor dal and peanut ½ hour

Wash and cut all the veggies cook along with dhal and peanut

In a separate pan temper with oil mustard seeds, asofetida and curry leaves add  tamarind cubes , add little water and cook 5 minutes.

Add ground masalas powder cook 5 minutes.

Add cooked veggie and dhal mix well and cook for 5 minutes.

Now pongal veggie kuzambu is ready to serve with Ven pongal.

Pongal Recipes

Festival Recipes
Collection of My Pongal Vadai   Recipes From My Blog

Ven Pongal

கவுனி அரிசி பொங்கல் - Kavuni arisi pongal 

Paruppu vadai/Bengal Gram Vadai/ Kadalaiparuppu vadai

http://cookbookjaleela.blogspot.com/2012/03/urad-dal-vadai.html Pongal

Seven Veggie Pongal Kuzambu

Dill  Leaves Urad Dhal Vadai

Dill Leaves Indian Doughnut

Kids Colourful Curd vadai

Mix Millet Sweet Pongal & Black Channa Dal Sundal

Kodo millet(varagu), Barn yard millet(kuthirai vali),Thinai (foxtail millet),Samai

(all above millets 1 glass- 200 gram)

Split green moong dal – ¼ glass – 50 gram

Dry ginger jaggery – 1 glass- 200 gram

Milk – 200 ml

Green cardamom pwd – ½ tspn

Ghee – 2 soup spoon full

Cashew nuts and raisins – 25 gram

Method

1. Dry roast the dal and Wash and soak rice varieties and dal for 20 minutes
2. Melt dry ginger jaggery in one glasses of water..
3. make jaggery syrup strain the water and keep aside
4. Roast cashew and raisins in ghee
5. In a cooker Boil one glass milk+one glass water
6. Add soaked rices and dal leave it to boil and add strained jaggery syrup ghee and caradamom pwd close the lid and leave three whitle.
7. After pressure release sprinkle roasted cashew and raisins
8. serve with sundal or Dal vada

Note

Instead of ginger jaggery u can add normal jaggery(vellam) ,brown sugar or white sugar

Instead of mixed millets u can use aval, oats or normal rice.

Black channa dal sundal

Ingredients

Black channa  - 200 gram

oil - 2 tspn

musturd seeds - 1 tspn

chopped green chili - two tspn

chopped small onion - 5 nos

curry leaves - few

grated coconut - 1/2 cup

for garnishing - 1 tsbsn  grated coconut or coconut pieces

Method

Soak black channa for 8 hour.

In a Pressure cooker,Add channa and 4 cups of water and little of salt and Leave it to 1 or 2 whistles. After the pressure releases,strain the water completely and keep it aside.

In a pan temper with oil, musturd seeds, small onion, curry leaves, green chilli  and grated coconut .when it start crackle add strained channa and stir well.

Finally mix sugar and little grated coconut mix it well.

Serve it with sweet pongal.

Tag:Festival Recipe, pongal recipes, sakkarai pongal, kids special , toddler recipe

Ven Pongal

VEN PONGAL

Pongal is a south Indian traditional food. We can prepare varieties of pongal like Ven pongal, varakarisi pongal, kodo millet pongal, Oats Pongal, Sarkakrai pongal, Barle sweet pongal ,Milk pongal, Fruit pongal, Akkara vadisal & mix millet pongal...... 

Basmati rice  – 150  gram

Moong dal – 50 gram

 Asafoetida -2 pinches

 Salt - to taste

Ghee – 1 tspn

Water -  800 ml ( 4 glasses of water)

For seasoning:

Ghee + Oil – 2 tbspn

Cashew nuts – 2 tbpsn

Whole black pepper – 1 tspn

Cumin seeds – 1 tspn

Chopped ginger – ½  tspn

Chopped green chilli – ½ tspn

Curry leaves –few

Method

Wash the yellow moong dal and drain it well.
Dry roast the dal slightly brown, in a heavy bottomed pan.
Soak the roasted dal and rice 10 minutes.
In a pressure cooker,  add soaked rice, moong dal,  salt,asafoetida, little ghee and water ..boil without closing the lid for  about 10 minutes , Now  close the lid and leave for 3 whistles.

Best side sidh  for  pongal ( samabar,urad dal vada, chana dal vada and mutter dal vada)

Left Over Cooked Rice Pongal

Pongal is a south Indian traditional food. We can prepare varieties of pongal like Ven pongal,Sarkakrai pongal, Barley Sweet Pongal , Milk Pongal, Fruit Pongal, Akkara vadisal. ………. .I have given here a recipe, to prepare pongal with the left-over cooked rice. Very simple and easy.

Left Over Cooked Rice Pongal

Ingredients

Left overcooked rice – one cup

Moong dhal – 2 soup spoon full

Cumim seed – ½ tspn

Asafoetida -  2 pinch

Turmeric powder – ¼ tspn

Water – 400ml

For seasoning:

Cashew nut – 5 Nos

Black whole pepper – 8 Nos

Cumim seed – ½ tspn

Green chilli  – 1

Ginger – 1 inch size

Curry leaves – few

Ghee – 2 tbspn

Method

In a pan dry roast wash yellow moong slightly brown. Then soak dhal for 10 min

In a pressure cooker,  add cooked rice, moong dal,  asafoetida, cumin seeds and turmeric powder. 

Cook it over the medium flame for about 3 whistles.

Once the pressure cooker cools down,  add ghee to the rice and dal pongal and mix it well.

You don't have to mash it.chop the ginger , green chillies and cashew nuts.

In a separate pan, heat little ghee.  Add the seasonings: pepper, cumin seeds, curry leaves, chopped ginger, green chillies and cashew nuts .Pour it over the cooked pongal and stir it to coat well.

Serve it hot with sambar, vadai and chutney.

.

I am sending  this recipe to tickling plate radhika's let's cook rice event ,and simplysensatioanlfood let's cook with left overs.and veena's  vej junction cooking with leftovers

for  let's cook with rice

veg ghee rice.

Happy Pongal to all my blog friends.

9.10.12 - 

Linking to Nithu's Healthy Combo Meal for Kids hosted by Nivedhanan