Khara Pongal

Ingredients:
Rice, cracked wheat, moong dal (hesaru bele), ginger, green chillies, coconut, lemon, black pepper, jeera (cumin seeds), cut cashews, oil, ghee, salt

For Raita : mix yogurt, grated carrot, cut onion, cut tomato, cillantro, and butter milk and bring to right consistency 

Method:
1. Place 1 tsp of ghee in a non-stick pan and roast half cup of moong daal till you can smell the flavor 
2. Add quarter cup of rice and quarter cup of cracked wheat to it and stir for a minute
3. Transfer it to a cooker (Indian small cooker) and add 3 cups of water
4. Place cooker on stove set to medium-high heat, close lid. When it whistles 3 times, turn the stove off. 
5. Chop 2 green chillies and grate 1 inch of ginger
6. On a non-stick pan, add few drops of oil and 1 tsp black pepper and 1 tsp of jeera and roast till the black pepper starts to splutter
7. Powder the roasted black pepper and jeera using mortar and pestle
8. On the non-stick pan, add 2 tbsp of oil, and when heated, add handful of cashews, cut green chillies, ginger, coconut, and powder (from step 7) and stir.
9. Add salt and one cup of water.
10. squeeze half a lemon to it and then mix it with the cooked rice+daal. 
11.Mix well. You can add more water to bring it to right consistency

Comments

Post a Comment

Popular posts from this blog

Matodi Palya

Ingredients: One bunch Spinach Chana daal (kadale bele) Red chillies Coconut (frozen, grated, unsweetened) Hing Turmeric Mustard Method: 1. Soak 1/4 cup of chana daal in water for 2 hours 2. Chop spinach 3. Cook the spinach with little bit of water. Let it boil for five minutes 4. Grind these ingredients in a mixer with very little water to make a paste: - soaked daal - 1 tbsp coconut - 1/4 tsp hing - 1/2 tsp turmeric - 6 red chillies 3. Heat 2 tbsp on oil in a non-stick pan. Add 1 tsp of mustard. After it sputters, add the paste 4. Stir the mixture for 5 minutes and add salt 5. Add the cooked spinach to the mixture and stir till the water evaporates.
Read more

Potato curry for Dosa

Ingredients: potatoes, onion, green chillies, ginger, cillantro, curry leaves, mint leaves, oil, mustard, turmeric, chana daal and urad daal, salt Method: Wash 4 medium sized potatoes and cut each into 4 pieces Boil potatoes in water till it is soft and the skin starts to peel  When cooled, peel the potato skin and mash potatoes in a bowl Chop one onion into small pieces Chop cillantro and mint leaves  Grate one inch of ginger Cut 3 green chillies; first slit in half and then cut to small pieces Place non-stick pan on stove with 2 tablespoons of oil When the oil is hot, add : - half tsp mustard - one tsp of chana and urad daal combined - half tsp turmeric - add onion, ginger, 6-7 curry leaves and chopped mint leaves  Stir till onion is transparent Add salt Add mashed potatoes and mix well  Add cillantro
Read more

Avarekayi Saru

Method: 1) Dry roast the following ingredients and make powder: coriander seeds 2 tsp red chilies 8 jeera 2 tsp fenugreek seeds 1 tsp mustard 2 tsp hing 1/2 tsp turmeric powder 1/2 tsp  black pepper 1 tsp white rice 2 tsp 2) Grind to make a paste of the following: powder from the above step curry leaves handful raw coconut 2 tbsp a scoop of few cooked avarekayi water 3) Add the paste to cooked avarekayi with pinch of tamarind and salt. Boil and add water to bring to desired consistency.
Read more