Showing posts with label pongal. Show all posts
Showing posts with label pongal. Show all posts
Oats Sweet Pongal Oats Sakkarai Pongal
Friday, March 28, 2014
Wishing all my friends a happy pongal and makar sankranthi wishes.
Hope many of us might be busy with the pongal celebration, its almost lunch time here and am waiting my kids to start the pooja, meanwhile just want to post an another healthy and delicious sweet pongal with rolled oats i prepared for our todays pooja. This oats sweet pongal takes very less time to get ready and an excellent neivedhyam to offer. Oats sweet pongal goes for a quick preparation, dry roasted rolled oats cooked with already prepared jaggery syrup and cooked moongdal makes this wonderful,delicious as well as healthy sweet pongal. This oats pongal is definitely a wonderful twist to our usual rice pongal,give a try friends.Sending to my own event CWS-Oats guest hosted by Amruta Pore.
1cup Rolled oats
1/4cup Yellow moongdal
1+1/4cup Jaggery
1/4tsp Cardamom powder
3tbsp Ghee
Few cashews
Few raisins
Dry roast the rolled oats and keep aside.
Wash the moongdal and pressure cook it with a aup of water upto 3whistles and put off the stove.
Meanwhile take the jaggery in a cup of water, bring it to boil. Strain it and keep aside.
Once the steam get released, add the jaggery syrup and dry roasted oats to the dal,mash it and cook for few minutes until the oats gets cooked.
Finally add the cardamom powder and put off the stove.
Heat the ghee, fry the cashews,raisins until they turns golden brown, add immediately to the sweet pongal and give a stir.
Serve.
Hope many of us might be busy with the pongal celebration, its almost lunch time here and am waiting my kids to start the pooja, meanwhile just want to post an another healthy and delicious sweet pongal with rolled oats i prepared for our todays pooja. This oats sweet pongal takes very less time to get ready and an excellent neivedhyam to offer. Oats sweet pongal goes for a quick preparation, dry roasted rolled oats cooked with already prepared jaggery syrup and cooked moongdal makes this wonderful,delicious as well as healthy sweet pongal. This oats pongal is definitely a wonderful twist to our usual rice pongal,give a try friends.Sending to my own event CWS-Oats guest hosted by Amruta Pore.
1cup Rolled oats
1/4cup Yellow moongdal
1+1/4cup Jaggery
1/4tsp Cardamom powder
3tbsp Ghee
Few cashews
Few raisins
Dry roast the rolled oats and keep aside.
Wash the moongdal and pressure cook it with a aup of water upto 3whistles and put off the stove.
Meanwhile take the jaggery in a cup of water, bring it to boil. Strain it and keep aside.
Once the steam get released, add the jaggery syrup and dry roasted oats to the dal,mash it and cook for few minutes until the oats gets cooked.
Finally add the cardamom powder and put off the stove.
Heat the ghee, fry the cashews,raisins until they turns golden brown, add immediately to the sweet pongal and give a stir.
Serve.
Foxtail Millet Moong Sprouts Pongal
Friday, February 14, 2014
Been born and brought up in South India, pongal is one of the my most favourite breakfast before few years,but i cant eat this food now for my breakfast coz i completely lost the habit of having South Indian breakfast dishes. Blame the Pariss weather or my laziness, watever its been ages i stopped making pongal for our breakfast.If we crave for this beautiful dish, ill definitely make it for our dinner, obviously most of the South Indian breakfast dishes are now turned as our evening dinner.
Recently i tried this super healthy pongal with foxtail millet and sprouted whole green gram, i was bit skeptical about this combo and tried a small quantity. But for my surprise they turned out extremely delicious and i finished myself that small quantity of pongal. Again after two days, since i had some sprouted whole greem grams, i prepared again this pongal for my whole familly and served this nutritious dish with spicy coconut chuntey.Everyone at home just enjoyed thoroughly this healthy pongal for their dinner and really felt happy that i fed their favourite pongal with some healthy stuffs in it. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#27.Sending to my own event Healthy Diet - Cooking with Sprouts guest hosted by Roshni.
1cup Foxtail Millet
1/2cup Sprouted green gram
1/4tsp Asafoetida powder
1tsp Grated Ginger
1/4cup Ghee or Oil
1/2tsp Cumins seeds
10-15nos Peppercorns
10nos Cashew nuts
Salt
Few Curry leaves
Wash the foxtail millet and sprouted moongdal together.
Take them in pressure cooker with three cups of water, ginger,asafoetida powder and salt, cook upto 3 hisses.
Meanwhile heat the ghee or oil, fry the cumin seeds, peppercorns,cashew nuts and curry leaves until they turn brown.
Once the pressure is released, add the tempered spices, cashews directly to the pressure cooker, toss them well until everything get well mixed.
Serve hot with sambar or coconut chutney.
1/2cup Sprouted green gram
1/4tsp Asafoetida powder
1tsp Grated Ginger
1/4cup Ghee or Oil
1/2tsp Cumins seeds
10-15nos Peppercorns
10nos Cashew nuts
Salt
Few Curry leaves
Wash the foxtail millet and sprouted moongdal together.
Take them in pressure cooker with three cups of water, ginger,asafoetida powder and salt, cook upto 3 hisses.
Meanwhile heat the ghee or oil, fry the cumin seeds, peppercorns,cashew nuts and curry leaves until they turn brown.
Once the pressure is released, add the tempered spices, cashews directly to the pressure cooker, toss them well until everything get well mixed.
Serve hot with sambar or coconut chutney.
Ragi Rava Khara Pongal My Weekend Trip to London
Tuesday, February 4, 2014
If you are in my friends list in FB,you might have know how much busy i was during this weekend.Yep i had a funfilled, super busy and a joyful weekend in London. Actually i planned this trip to participate in Bloggers buzz meet organised by London food bloggers, thank god my better half was kind enough to pay my eurostar tickets and took care of everything during my weekend trip to London.I stayed at Priya Rs place and we had loads of fun together, actually Priya suggested me to stay with her when i was chitchatting with her about my trip, how wonderful she is na,honestly tell me who will say immediately come and stay with me,i have to say a big thanks to her husband too. Both were wonderful,kind,caring and i came back home with many more memorbale moments. Thanks Priya, am really blessed to get a caring sister like you.
Meanwhile dry roast the ragi rava, once the steam goes on, transfer the cooked moongdal to a bowl, add enough water if needed to make 2+1/2cups of dal.
Add this dal to the roasted ragi rava and cook in medium flame until the ragi rava gets well cooked and the dal water gets absorbed by them.
Heat the ghee or oil, fry the cumin seeds, peppercorns,cashew nuts and curry leaves until they turn brown.
I landed friday nite at st. Pancras international railway station, both Priya and her husband picked me at 10.45pm. Next day morning myself and Priya went to the bloggers meet, i met many more foodie bloggers like me. This meet was simply fabulous,well organised and we had a photography session with Jeanne of Cook Sister, a macaron baking class and a blog monetizing class. We had a brunch,lunch and snacks there itself,we also came back to our place with a goodie bag filled with many stuffs in it.Please do check Vineethas space to know more about this meet, she wrote much more better than me about the whole day we spend together with many more food bloggers like us.
Sunday Priya and myself went to Stratford mall to meet Jagruti and Jayasri ravi,we had some chaat food together and we had a wonderful time four together. Then finally we went to the famous bakeware shop Lakeland to get some baking stuffs for me, omg i was completely astonished to see the variety of baking stuffs there and i was lost.I bought few but somehow i want that complete shop you know, god only knows how i loved all those baking stuffs.Seriously i went to London with a suitcase and came back home with two more bags.Finally my weekend went to faster and two days wasnt enough for me as usual.
Coming to Ragi Rava khara pongal, its very much as like rava pongal,instead of using semolina, i went for my recent favourite ragi rava, else everything goes for the usual ingredients. But tastewise, ragi rava didnt changed anything and this dish tastes exactly as like our usual pongal. Some were asking me wat is Ragi rava,its 100% ragi grains broken into small bites as medium quality rava, actually it is ragi semolina, some thought that i mixed both ragi flour and usual semolina, nope its semolina prepared from ragi grains. Hope i cleared their doubts here.Sending this filling pongal to my own event CWS-Ragi or Quinoa guest hosted by my dear sister Divya.
1cup Ragi rava
1/4cup Split Moongdal
1/4tsp Asafoetida powder
1/2tsp Grated Ginger
2tbsp Oil or ghee
1/2tsp Cumins seeds
10nos Peppercorns
10nos Cashew nuts
Salt
Few Curry leaves
Wash the moongdal and take in pressure cooker with a cup of water, ginger,asafoetida powder and salt, cook upto 3hisses.
Meanwhile dry roast the ragi rava, once the steam goes on, transfer the cooked moongdal to a bowl, add enough water if needed to make 2+1/2cups of dal.
Add this dal to the roasted ragi rava and cook in medium flame until the ragi rava gets well cooked and the dal water gets absorbed by them.
Heat the ghee or oil, fry the cumin seeds, peppercorns,cashew nuts and curry leaves until they turn brown.
Add the tempered spices & cashews to the cooking ragi rava-dal mixtures, toss them well until everything get well mixed.
Serve hot with sambar or coconut chutney.
Kodo Millet Rock Candy Sugar Pongal Varagu Kalkandu Pongal
Friday, January 17, 2014
Kodo millet is well known as varagu arusi in Tamilnadu, this tiny grains are an ancient grains. I can also say that this grain is one among the forgotten grains. Actually i have already tasted this cooked millet at my grandmas home,she usually serve this cooked millet with fingerlicking fish gravy. I still remember the taste but somehow after then i never had a chance to buy or taste this healthy millet.
During my moms last trip to India, i asked her to bring me a packet of this millet and she got me from the organic shop. Back home, i cleaned it and stored it in an air tightened box. As Pongal is tomorrow, i really wanted to share this healthy sweet pongal i prepared with this incredible tiny millet and rock candy. Rock candy are crystallized form of sugar and well as know as Kalkandu in my mother tongue, try this pongal and am sure you guys will definitely love this healthy and tasty pongal.
During my moms last trip to India, i asked her to bring me a packet of this millet and she got me from the organic shop. Back home, i cleaned it and stored it in an air tightened box. As Pongal is tomorrow, i really wanted to share this healthy sweet pongal i prepared with this incredible tiny millet and rock candy. Rock candy are crystallized form of sugar and well as know as Kalkandu in my mother tongue, try this pongal and am sure you guys will definitely love this healthy and tasty pongal.
1/2cup Kodo millet
3tbsp Yellow moongdal
3cups Milk
1+1/2cups Rock candy sugar
1/2tsp Cardamom powder
Few cashew nuts
Few Raisins
Ghee (as per need)
Take the kodo millet, moongdal in a pressure cooker, wash it.
Add the milk, rock candy sugar to it and pressure cook for 3 whistles.
Once the steam gets released, add the cardamom powder and cook in simmer.
Finally fry the cashew nuts and raisins in enough ghee and add them to the cooked sweet pongal, give a stir.
Serve warm.
Notes:
I used pressure cooker for quick cooking, you can also cook it in a vessel but the cooking time will be bit longer.
You can also powder the rock candy sugar,but i didnt powdered them.
Increase or decrease the amount of the rock candy as per your need.
Foxtail Millet Wheat Rava Pongal
Thursday, January 9, 2014
Pongal with sambar makes a wonderful breakfast, if its made with whole grains without ghee, just think about how this healthy pongal will tastes. Recently i tried making the usual ven pongal with a healthy twist, yep i combined both foxtail millet and wheat rava pongal for our dinner few days back. Trust me this healthy and wholesome pongal served along with spicy coconut chutney makes a super filling,guilt free breakfast or dinner. Both foxtail millet and wheat rava makes an incredible pair for making this healthy pongal.
I have already tried my hands making wheat rava and foxtail millet in pongal separately,actually this combo was in my mind since a long, but finally i prepared making them for our dinner.Everyone at home enjoyed thoroughly this healthy and wholesome pongal.Sending this pongal to my own event Healthy Diet-Cooking with Wholegrains and to my own event CWS-Yellow moongdal hosted by Manju.
1cup Foxtail Millet
1/2cup Wheat rava
1/2cup Yellow Moongdal
1/4tsp Asafoetida powder
1tsp Grated Ginger
1/4cup Oil
1/2tsp Cumins seeds
10-15nos Peppercorns
10nos Cashew nuts
Salt
Few Curry leaves
Wash the foxtail mille,wheat rava and yellow moongdal together.
Take them in pressure cooker with four cups of water, ginger,asafoetida powder and salt, cook upto 3 hisses.
Meanwhile heat the ghee oil, fry the cumin seeds, peppercorns,cashew nuts and curry leaves until they turn brown.
Once the pressure is released, add the tempered spices, cashews directly to the pressure cooker, toss them well until everything get well mixed.
Serve hot with sambar or coconut chutney.
I have already tried my hands making wheat rava and foxtail millet in pongal separately,actually this combo was in my mind since a long, but finally i prepared making them for our dinner.Everyone at home enjoyed thoroughly this healthy and wholesome pongal.Sending this pongal to my own event Healthy Diet-Cooking with Wholegrains and to my own event CWS-Yellow moongdal hosted by Manju.
1cup Foxtail Millet
1/2cup Wheat rava
1/2cup Yellow Moongdal
1/4tsp Asafoetida powder
1tsp Grated Ginger
1/4cup Oil
1/2tsp Cumins seeds
10-15nos Peppercorns
10nos Cashew nuts
Salt
Few Curry leaves
Wash the foxtail mille,wheat rava and yellow moongdal together.
Take them in pressure cooker with four cups of water, ginger,asafoetida powder and salt, cook upto 3 hisses.
Meanwhile heat the ghee oil, fry the cumin seeds, peppercorns,cashew nuts and curry leaves until they turn brown.
Once the pressure is released, add the tempered spices, cashews directly to the pressure cooker, toss them well until everything get well mixed.
Serve hot with sambar or coconut chutney.
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