Tag Archives: yummy

Ven Pongal/ Khara Pongal / Ghee Pongal Recipe

I had posted the recipe of Pachi Pulusu aka Tamarind Chutney a couple of days back, that goes really well with Pongal. How do I miss posting recipe of the yummy Ven Pongal then?? So here it is 🙂 I am sure most South Indians must be familiar with this easy and tasty tiffin variety that finds its place in most homes in the breakfast menu. For others who might not be familiar with what this is, Pongal is nothing but a combination of rice and dal cooked with a few other ingredients and drizzled with ghee for that extra yummy feel 🙂 I can just say that I love Pongal so much. First best would be mom-made Pongal and the second best was the one we used to have in our college every Tuesday. How could one forget the pure, whitish-yellow and divine Pongal dunked in coconut chutney and sambar? Ok, am drooling here!! So, let me stop describing it more 😉

These days with so much awareness about health and avoidance of rice in daily diets, there are lot of other varieties of Pongal like Daliya Pongal made with broken wheat, millet Pongals like Samai Pongal, Oats Pongal and a lot more. You can also try all those for a much healthier version. Lets move on to the recipe now.

Ven Pongal

Serves: 3

Preparation Time: 20 minutes
Cooking Time: 20 minutes

Ingredients:

Raw Rice/Pacharisi – 3/4 cup
Moong Dal – 3/4 cup
Water – 6 cups
Ghee – 3 tbsp
Curry Leaves – a few
Jeera/Cumin Seeds – 1 tsp
Ginger – 1 inch piece finely chopped
Peppercorns – 1/2 tsp
Salt – to taste
Cashew Nuts – 7-8

Method:

1. Wash and soak rice and dal together for atleast 20 minutes.
2. Drain the excess water. Add 6 cups of water and pressure cook the rice-dal mixture for atleast 6 whistles/ 20 minutes. Open after the pressure subsides and mash with a ladle.
3. Meanwhile, heat ghee in a pan. Roast cashews till golden brown and keep aside.
4. Next temper cumin seeds, ginger, pepper and curry leaves.
5. Now add the tempering, cashews and salt to the rice-dal mixture.
6. Serve hot with an accompaniment of your choice.

Notes:

– Water quantity varies with the rice and dal quality.
– You can add more/less ghee as per your choice.
– You can also add less moong dal (half the qunatity of rice). Vary the water accordingly.

15 minute Pepper Mushroom – this is super hottttt!!

Hello folks. Belated Pongal/Sankranthi wishes to everybody. I had been super busy these two days and wasn’t even able to switch on my laptop. Neither could I take a picture of the Sakkarai Pongal and Pal Pongal that I had prepared. I promise to share the recipes of those two soon so that you can bookmark them and use it for your next Pongal. With two days of yummy feasts like Sweet/Sakkarai Pongal and Pal Pongal, if  you are looking for a different dish for a change, here comes the simple Pepper Mushroom to satiate your spicy cravings. This is so simple that it hardly took me around 15 minutes to prepare it.

A lot of vegetarians do not take mushroom and I was one among them. But once you taste it, I am sure you will fall in love with these. They are super nutritious too. Mushrooms are a great source of vitamins and minerals like vitamin B, Selenium, copper and potassium. I usually prepare gravy with mushrooms that goes very well with rotis etc ( Check out the recipe here – Simple Mushroom Gravy). My mother in law loves mushrooms and of course, all of us like it too 🙂 This was the first time I tried this and it tasted great. You can have this as a starter or pair it with some mild pulao(Check out these rice varieties) /fried rice etc. Off to the recipe now.

Pepper Mushroom

Serves: 3

Preparation Time: 10 minutes
Cooking Time: 15 minutes

Ingredients:

Button Mushrooms – 200 g
Onion – 1 medium chopped
Garlic – 5 cloves
Cumin/Jeera Powder – 1 tsp
Pepper Powder – 1 tsp
corn flour – 2 tsp
Milk – 1/4 cup
oil – 4 tsp
Salt – to taste
Coriander leaves – to garnish

Method:

1. Clean and chop mushrooms into small pieces. Keep aside.
2. Heat oil in a pan. Add onions and garlic. Saute till the onions turn transparent and the garlic turns brown.
3. Now add mushrooms, cumin powder,pepper powder,salt amd little water. Saute till the mushrooms are cooked.
4. Mix corn flour and milk without lumps. Add this mixture and cook till the whole mass becomes little thick.
5. Garnish with coriander leaves and serve hot.