June 04, 2020
Finish pongal with a sprinkle of cardamom powder
Finish pongal with a sprinkle of cardamom powder and stir in evenly.Add
cashewnuts and mix well.Heat one tsp oil in a pan, add coriander seeds, urad
dal, channa dal, sesame seeds, cinnamon, dry red chillies.In the same pan, add
more ghee and fry cashew and raisins, mix in the rice mixture.In a heavy
bottomed pan, broil moong dal and rice till a pleasant aroma emanates from China
Ferro titanium cored wire the roasting process.Add milk and water to the
broiled rice and lentil, and cook till soft.Garnish with Recipe courtesy
Movenpick Hotel & Spa Chef De Partie Rajesh, Demi. Serve hot.Check seasoning
and make a tempering with mustard and curry leaves, and mix well. Strain and
keep the tamarind water aside.coriander leaves.nb-huayi.Heat half the ghee in a
tempering pan and fry coconut till golden brown. Fry till they turn light brown,
add grated coconut.Pressure cook rice and dal with water and salt for four to
five whistles, making sure it’s not too mushy.Fry cashewnuts in a tsp ghee, keep
aside.Remove from heat, and grind into fine powder and keep aside.Serve it hot
with sambar or coconut chutney.Now, add salt, tamarind juice, jaggery, ground
masala powder and a cup water.Cook dal mixed with jaggery for 10 minutes.Recipe
courtesy Leela Palace, executive chef Mir Zafar AliKhara PongalIngredients:Raw
rice 110 gmSplit yellow moong dal 70 gmCashewnut 15 gmSalt 5 gmOil 5 gmGhee 5
gmGinger chopped 5 gmJeera seeds 5 gmWhole black pepper 5 gmCurry leaves 10
gmMethod
ry roast moong dal and rice separately in a heavy bottomed pan.Add
jaggery syrup to the cooking rice, simmer gently for about 15 minutes.Badnekai
GojjuIngredients:Small purple brinjal 1/2 kgOnions (chopped) 2 nosOil 2
tbspMustard seeds 1/4 tspTamarind, lemon sizeTurmeric ½ tspCurry leaves 1
sprigSalt to tasteCoriander leaves for garnishJaggery 1 tspIngredients for
Roast:Red chillies 10-12 nosCoriander seeds 3 tspUrad dal 2 tspWhite sesame
seeds 1 tspChanna dal 2 tspCinnamon 1 pieceCoconut grated 1/2 cupMethod:Wash and
cut brinjals length-wise into medium size pieces, and immerse in a bowl of
water.Add brinjal, fry until light brown, add turmeric and curry leaves.Serve
hot with ghee.Add cardamom and mix well with hand, to get a smooth mixture.Par
boil the vegetables with turmeric powder, salt and keep aside.
ry roast moong dal and rice separately in a heavy bottomed pan.Add
jaggery syrup to the cooking rice, simmer gently for about 15 minutes.Badnekai
GojjuIngredients:Small purple brinjal 1/2 kgOnions (chopped) 2 nosOil 2
tbspMustard seeds 1/4 tspTamarind, lemon sizeTurmeric ½ tspCurry leaves 1
sprigSalt to tasteCoriander leaves for garnishJaggery 1 tspIngredients for
Roast:Red chillies 10-12 nosCoriander seeds 3 tspUrad dal 2 tspWhite sesame
seeds 1 tspChanna dal 2 tspCinnamon 1 pieceCoconut grated 1/2 cupMethod:Wash and
cut brinjals length-wise into medium size pieces, and immerse in a bowl of
water.Add brinjal, fry until light brown, add turmeric and curry leaves.Serve
hot with ghee.Add cardamom and mix well with hand, to get a smooth mixture.Par
boil the vegetables with turmeric powder, salt and keep aside.
After it cools
down, squeeze tamarind and remove the pulp.Cover and keep aside for an
hour.Garnish with a few fried cashewnuts and raisins.Take a ball of dough and
spread with hand. Add water, oil and make dough.HoligeIngredients:Channa dal 1
cupJaggery 1-½ cupCardamom 1 tspMaida 1-½ cupTurmeric a pinchOil, 1 tspSalt a
pinchMethod:Cook channa dal in a pressure cooker.Heat oil and ghee, add ginger,
pepper, jeera and curry leaves.Bring to a boil, and cook for 10-15 minutes until
the gojju thickens.Recipes courtesy Naren Thimmaiah, executive chef, The Gateway
HotelSarkkari Pongal (Sweet Pongal)Ingredients:Raw rice 500 gmYellow moong dal
250 gmJaggery 500 gmGhee 200 gmCashewnut 50 gmMilk 500 mlRaisins 20 gmChopped
fresh coconut 50 gmGreen cardamom powder 1 gmMethod:Heat 500 ml of water in
another pot and add grated jaggery and simmer till it forms an even syrup, set
aside.Grind without using water.Heat oil in a pan, add mustard seeds, allow
spluttering, add curry leaves, chopped onion and sauté well for eight to 10
minutes, now add tomato and cook for another few minutes.Keep a ball of chana
mixture, and cover with dough and seal ends. Remove from fire and garnish with
coriander. Add into the dal mixture.Mix maida with turmeric, salt.Apply oil to a
plastic paper or banana leaf, keep the ready ball on it, and roll like a
chapati.Add ground paste to this mixture and boil gravy well, add par boiled
vegetables and cook for another eight to 10 minutes. Sauté for a few minutes on
low flame.Boil a lemon size tamarind ball in a cup water for 10 minutes.Fry on a
hot tawa till it is golden brown in colour. Drain all the water.Heat remaining
oil in the same pan, add mustard seeds, when they pop, add chopped onions, fry
till light brown.Tarkari SaaguIngredients:Vegetable cubes, 3 cups (potatoes,
beans, green peas and carrots) Onion 300 gmTomato 150 gmGarlic (chopped) 50
gmGreen chilli 15 gmOil 75 ml
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