January 13, 2012

sakkarai pongale

milk-2 litre
rice-1 1/2 cup
Moong dal-1/4 cup
cashew nuts-15 nos
Almonds- 15(optional)
Jagery-1 1/2 cup grated
saffron-1/4 tsp(optional)
cardamom powder-1 tsp
Method of preparation:
Chop the almonds and cashews and keep it aside and then clean the kismis.
Pour milk in the earthern pot and keep it on fire
Wash the rice and dal and add it to the boiling milk
As soon as the rice and dal is cooked add jaggery and let it cook
Then add the almond , saffron, cashews and cardamom powder
Then add the kismis and keep it in low fire and cook
Now sweet pongal is ready to serve..

Uzhunnu vada

Urad dal-1 cup
Ginger chopped - 1 piece
Green chillies chopped - 2 to 3 nos
shallots/kunjulli-6-8 nos
Black pepper-7-10
curry leaves -1 spring
Method of Preparation:
Wash and soak the urad dal for 3-4 hours
Drain the water and grind (add 2 tsp water if required)
Add ginger, shallots, green chillies, pepper corns, curry leaves and salt to the grounded paste and mix well.
Keep it aside for 30-40 mins
Heat oil in a wok .
Wet your palm in cold water and take the dough and make this in to small ball.. Then flaten it and make a hole using your finger and slip this into the hot oil(keep the stove in medium fire). cook the vada till it turns in to golden brown. serve hot with coconut chutney