- Are you tired to cook something complicated, and want to wind off cooking something very easy not compromising on the quality of food?
- Are you tired after having heavy foods for a couple of days and longing for some simple-food?
- Are you just recovering from fever, with your taste buds craving for something hot and tasty, but do not want to spoil your health with anything spicy or fatty?
- Are you just feeling low and want something to lift your spirits up?
If you answer yes to anyone of the above, then here’s the remedy - prepare a bowlful of pongal, and have it hot - real hot with crispy tempering and freshly prepared simple chutney.
Here’s a simple version of the simple food - Pongal...
Pongal |
Preparation time : 10 min Cooking time : 15 min Serves : 4 -5 Ingredients: Split moon dal - 1 cup Rice - 1 cup Ghee - 1 tbsp Ginger - 1”cube, grated Cumin seeds - 1 tsp Coconut - 2 tbsp, grated Green chilies - 3-4 Coriander leaves - 3-4 strands Turmeric - 1 pinch Hing - 1 pinch Salt to taste Water - 6-7 cups (or more if you want it more watery) For tempering: Ghee - 2 tsp Black pepper - 1 tsp Cashewnuts - 2 tsp Method: • Wash rice thoroughly and keep aside • Grind raw cumin seeds, coconut, green chilies, coriander leaves, turmeric and hing into a coarse paste without adding any water • In a pressure pan, heat ghee • Add split moon dal and fry till light golden, till it gives out an aroma • Add the grated ginger, ground mixture and stir for a few seconds • Add washed rice, water and cook in the pressure pan for 3 whistles Tempering • Heat ghee in a pan • Add black pepper and allow to sputter • Turn the heat low, add cashew nuts and stir till they turn light golden color • Add this to the pongal prepared, just before serving, to retain the crispness of pepper Tips n Tricks: • Dry grated coconut can be used instead of grinding the fresh coconut with chilies, etc Variations: • Add enough water - more than 4 times the quantity of rice and dal combined, to have a watery consistency |
And this is the chutney that best goes with pongal...
White Chutney |
Preparation time : 5 min Cooking time : 5 min Serves : 4 -5 Ingredients: Coconut - 1 cup, grated Green chilies - 5-6, depending on taste Ginger - ½” cube Asafoetida - a big pinch Cooking oil - 1 Tsp Fried gram dal - 2 Tsp Tamarind - a small marble sized ball Salt - ½ Tsp or as per taste For tempering: Cooking oil - 1 Tsp Curry leaves - A few strands Mustard seeds - 1 Tsp Method: • Roast green chilies and asafetida in a tsp of oil, till the chilies become crisp • Grind the above with all other ingredients, adding a little water if needed • Transfer the ground chutney to a serving bowl Tempering: • Heat the oil in a pan, add mustard and allow to splutter • Add asafetida and curry leaves Garnish the chutney with tadka Tips n Tricks: • Do not make the chutney too smooth – a little coarse consistency will give a better taste |
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