Dates Pongal

 

           This is a traditional South Indian Dessert most popular in Andhra, Telangana and Tamil Nadu. This simple preparation includes rice, moong dal (split green gram lentil), dates and a little bit of jaggery. The latter can also can be substituted with sugar. So check out the step by step pictorial recipe to prepare this divine dish.

          This dish is generally prepared during Sankranti and Ugadi festivals. If prepared with only sugar, it is called  Chakkara or Sakkarai Pongal. This is a festive dessert, prepared as an offering to God during Pongal festival or any other auspicious events. It is a very healthy recipe and is good for young and old alike. 

• 1/4 cup rice
• 1/4 cup split green gram (moong dal)
• 1/3 cup water
• 1/2 cup milk
• a pinch of salt
• 13-15 pitted dates, soaked in 1 cup lukewarm water
• 1/4 tsp. cardamom powder
• 1-2 tbsp. ghee
• handful of mixed nuts (cashew, almonds & raisins)

          Soak the rice and dal for an hour. Then wash well and drain. 

          Pressure cook the soaked rice and dal with a pinch of salt in 1/3 cup water and 1/2 cup milk for 5-6 whistles. 

          Then mash it well with the back of a ladle and keep aside. 

          Heat ghee in a pan and sauté the mixed nuts till light golden. (Keep aside few to garnish).

          To it, add the boiled rice-dal mix, soaked dates along with the water in which it was soaked and cardamom powder. Mix everything well and check for sweetness. 

          Now add 1-2 tbsp. jaggery accordingly and simmer on a low flame for 4-5 minutes. Add some hot water / milk to adjust the consistency. 

          Garnish with the remaining fried nuts and enjoy at room temperature or chilled. 

        Soak the rice & dal for an hour. Then wash well and drain. 

 

Pressure cook the soaked rice & dal with a pinch of salt in 1/3 cup water & 1/2 cup milk for 5-6 whistles. 

           Then mash it well with the back of a ladle & keep aside. 

Heat ghee in a pan & sauté the mixed nuts till light golden. (Keep aside few to garnish).

                   To it, add the boiled rice-dal mix,

soaked dates along with the water in which it was soaked & cardamom powder.

Mix everything well & check for sweetness. Now add 1-2 tbsp. jaggery accordingly.

Simmer on a low flame for 4-5 minutes. Add some hot water / milk to adjust the consistency. 

Garnish with the remaining fried nuts & enjoy at room temperature or chilled.

Black Rice Pongal / Porridge (Kavuni Arisi Pongal - South Indian style)

 

           Pongal is a very popular and a wholesome South Indian breakfast, traditionally prepared with rice and split green gram. So give a healthy twist to the usual pongal by substituting it with black rice and enjoy it guilt free. Both healthy and nutritious, it is diabetic friendly too. It is also easy to prepare and hassle free. It is a great comfort food when you crave for something simple to satiate your hunger pangs. 

          A good substitute to khichdi, this yummy piping hot porridge can be enjoyed for breakfast, brunch, tiffin or lunch. It goes well with coconut chutney, pickles, papad, fryums or idli podi. Choice is yours. So get going and surprise your loved ones with this simple and easy recipe. Do check out the step by step pictorial recipe to prepare it.

    

           Black rice, also know as forbidden rice is widely found in the North Eastern states of India where it is very popular. It is also found in other countries like Indonesia, Philippines and Thailand. 

          This forbidden rice has numerous health benefits as it has a good amount of anti oxidants, proteins, fibers and is low in calories. 

          It is good for the prevention of obesity and diabetes. Black rice is nutty in taste and texture with a very unique flavour. Black rice is a great substitute to white rice and is highly recommended in our daily diet.

          You can prepare many healthy and interesting recipes with this wonder rice. Apart from pongal, uttapams, dosa, idli and paniyaram also can be made. 

• 1/3 cup broken black rice
• 1/4 cup split moong dal, dry roasted
• salt to taste
• 2 tbsp. + 1 tsp. ghee
• 1/2 tsp. mustard seed
• 3-4 dry red chilies
• 1 tsp. ginger, grated
• 1 sprig curry leaves
• 1 tsp. urad dal
• 8-10 whole peppercorns
• 10-15 cashew nuts 
• 1/4 tsp. asafoetida
• 1 tbsp. coriander leaves 

         Soak the black rice and dal overnight and then pressure cook along with salt to taste, 1 tsp. ghee and 2 cups water for 5-6 whistles. It should be soft and mushy. Rest for 20-25 minutes before opening the lid. 

          Heat ghee in a pan and temper with mustard seeds, dry red chilies, urad dal, ginger, peppercorns, curry leaves, asafoetida and cashew nuts. Sauté for a minute or till the urad dal and cashew nuts changes colour.

          Pour it over the boiled black rice-dal and mix well. Garnish with coriander leaves and serve hot with coconut chutney, pickles, papad, fryums or idli podi.

                                 Soak the black rice & dal overnight.

                         Pressure cook along with salt to taste, 1 tsp. ghee & 2 cups water for 

                         5-6 whistles. 

                                  It should be soft and mushy.

                       Heat oil in a pan & temper with mustard seeds, whole dry red chilies, 

                       urad dal, ginger, peppercorns, curry leaves, asafoetida & cashew nuts. 

                       Sauté for a minute or till the urad dal & cashew nuts changes colour.

Pour it over the boiled black rice-dal and mix well. 

                        Garnish with coriander leaves & serve with coconut chutney, pickles,

                        papad, fryums or idli podi.

Sakkarai Pongal (Sweet Pongal - South Indian Dessert)

 

          This is a traditional South Indian Dessert most popular in Andhra / Telangana and Tamil Nadu. This simple preparation includes rice, moong dal (green gram lentil) and jaggery. Sugar also can be substituted. It is generally made during Sankranti and Ugadi festivals. It also goes by the name of Chakkara or Sakkarai Pongal. So check out the step by step pictorial recipe to prepare it. 

• 1/2 cup rice
• 1/4 cup split green gram (moong dal)
• 2 cups water
• 3/4 cup brown sugar or to taste
• 1/2 tsp. cardamom powder
• 1 cup milk
• 2 tbsp. ghee
• handful of mixed nuts

          Dry roast the moong dal for a minute or till you get a nice aroma coming through. Soak the dal and rice for an hour. Wash and drain well.

          Pressure cook in 2 cups water for 5-6 whistles. Heat ghee in a pan and sauté the mixed nuts till light golden. (Keep aside few to garnish).

          Add the boiled rice-dal mix, milk and sugar. Mix everything well and simmer on a low flame for 4-5 minutes and mashing them in between. 

          Add cardamom powder and continue to simmer for another 1-2 minutes. Serve them in individual bowls, garnished with chopped nuts.

                           Dry roast the moong dal till you get a nice aroma coming through. 

                                  Soak the dal and rice for an hour. Wash and drain well.

                                 Pressure cook in 2 cups water for 5-6 whistles. 

                                  Heat ghee in a pan & sauté the mixed nuts till light golden. 

                       Add the boiled rice-dal mix, milk & sugar. Mix well & simmer on a low 

                       flame for 4-5 minutes and mashing them in between. 

                     Add cardamom powder & continue to simmer for another 1-2 minutes.

                                Serve them in individual bowls, garnished with chopped nuts.

Ven Pongal

 

          This is a traditional and a very popular South Indian breakfast, especially in Tamil Nadu. It is another of my comfort food. This dish, in other terms, can also be termed as a North Indian Khichdi. Very simple and easy to prepare, it is an apt recipe when you are hard-pressed for time. It is best enjoyed with coconut chutney and sambar as accompaniment. It also tastes yummy with any pickle and some podi (gun powder) sprinkled over it. So check out the step by step pictorial recipe to prepare it.

• 1/3 cup rice
• 1/3 cup moong dal (split green gram), lightly dry roasted 
• 2-3 tbsp. oil
• 1 sprig curry leaves
• 1 whole dry red chili, broken
• 1/2 tsp. mustard seeds
• 1 tsp. ginger, chopped
• 1/2 tsp. whole peppercorns
• 1 tsp. urad dal (split black gram)
• 10-15 cashew nuts
• 1/4 tsp. asafoetida
• salt to taste
• 2-3 tbsp. ghee

          Soak the rice and dal, preferably overnight and then pressure cook along with salt to taste and 1 & 1/2 cups water for 4-5 whistles. It should be soft and mushy.

          Heat oil in a pan and temper with mustard seeds, whole dry red chili, urad dal, ginger, peppercorns, curry leaves, asafoetida and cashew nuts. Sauté for a minute or till the urad dal and cashew nuts changes colour.

          Pour it over the boiled rice-dal and mix well. While serving, add ghee and give it a stir. Serve hot with coconut chutney and sambar.

                                 Soak the rice and dal, preferably overnight.

                        Pressure cook along with salt & 1 & 1/2 cups water for 4-5 whistles.

                        It should be soft and mushy.

                     Heat oil & temper with mustard seeds, dry red chili, urad dal, ginger, 

                      peppercorns, curry leaves, asafoetida & cashew nuts. Sauté for a minute

                      or till the urad dal and cashew nuts changes colour.

                        Pour it over the boiled rice-dal & mix well. While serving, add ghee

                        and give it a stir. 

                                 Serve hot with coconut chutney and sambar.

Healthy Pongal (Porridge) with Mixed Lentils, Oats & Foxtail Millet

 

          Looking for a quick meal that is both healthy and nutritious, then pongal made of mixed lentils, oats and foxtail millet is just what you need. Easy, hassle free and simple to prepare, it can be dished out in a jiffy. It is a great comfort food when you crave for something simple to satiate your hunger pangs. 

          A good substitute to khichdi, this yummy piping hot porridge can be enjoyed for breakfast, brunch, tiffin or lunch. It goes well with pickles, coconut chutney, papad, chips, idli podi or fryums. You can also serve it as an evening snack or after school snack. Choice is yours. So get going and surprise your loved ones with this simple and easy recipe. 

          

• 1/2 cup mixed lentils, soaked overnight
• 2 tbsp. oats, dry roasted
• 2 tbsp. foxtail millet, soaked for 15 minutes
• salt to taste
• 2 tbsp. oil
• 1 tsp. mustard seeds
• 1-2 dry red chilies
• 1/4 tsp. asafetida
• 1 tsp. urad dal (split black gram lentil)
• 1/2 tsp. whole peppercorns, crushed
• 1 tsp. ginger, grated
• 1-2 sprig curry leaves
• handful of cashew nuts
• 2 tbsp. ghee
• coriander leaves to garnish

          Pressure cook the soaked lentils, millet and oats in 2 cups water with salt to taste for 5-6 whistles. Adjust the consistency by adding more water later, if required.

          Heat oil in a pan and temper with mustard seeds and dry red chilies. After it stops spluttering, add the asafetida, curry leaves, peppercorns, urad dal, ginger and cashew nuts. Sauté for a minute.

          Switch off the flame and pour this tempering over the boiled dal mix. Drizzle ghee over it and garnish with coriander leaves. 

   

          Serve hot for breakfast / brunch / tiffin as it is or with coconut chutney, pickle / idli podi.