Saturday, April 14, 2012

Sakkarai Pongal

 I wish a very Happy Tamil New year to my readers. I made Sakkarai Pongal (sweet pongal) as part of the celebrations.  An insider who makes this delicacy in temples shared it and I was surprised pleasantly by the results. The addition of saffron adds additional taste and nice color to the sweet. My mom does it in a different way by adding milk and yellow moong dhal. Believe me this sweet is definitely tempting, melting and crunchy with nuts.                          


1/2 cup of raw rice

2 cups of water
1/2 cup of powdered jaggery
8 cashew nuts
8-10 raisins 
pinch of saffron
1 tbsp of milk
2 tbsp of ghee 


1.Soak rice in water for 30 minutes. Add the water to the pressure cooker, as the water starts to boil.
2.Wash the rice and add to the water. Close the lid and pressure cook for about 3 whistles, then simmer for 10 minutes.
3. Melt the jaggery with little water. Stir well till there is no lump formation. Add to the cooked rice.
4.Immerse saffron in a tbsp of warm milk and add to the rice.
5.Heat the ghee in the pan and add the cashew nuts and raisins. As the cashew nuts turn golden brown, transfer it to the rice. 
6.Mix them well.Yummy and delicious sakkarai pongal is ready.

Monday, April 9, 2012

Mint rice/ Pudina rice

 Variety rice is a common recipe in Tamil cuisine. Some of the common ones are tamarind rice, lemon rice, coconut rice, mango rice, yoghurt rice etc. Mint rice or Pudina rice falls under the same category. The flavor of the rice is enhanced by all the spices and the mint. 

Serves up to 2 people
Preparation time: 30 minutes


1 cup of Basmati rice
1 red onion
1 cup of mint leaves and coriander leaves
2-3 green chillies
1 inch of ginger
1 tbsp of broken cashew nuts
2-3 cloves of garlic
2 pieces of clove
1/8 tsp of turmeric
1/2 tbsp of cumin powder
1 tbsp of ghee
oil as required
salt as required


1. Cook the rice with 2 cups of water. If I have a choice between gas/electricity, I usually prefer cooking in a gas instead of electricity. Allow the rice to cool. 
2. Add little oil to the pan, then add the chopped onion, ginger, green chillies and garlic. Saute well for 2 minutes and then add the cashew nuts.

3.Add mint and coriander leaves and salt to the pan. Saute well till the leaves are wilted. Allow them to cool and grind them together with little water.

4.Add ghee to the skillet and add 2 cloves. Then transfer the ground paste to the skillet. Add turmeric and cumin powder to the paste. As the raw smell disappears and the ground paste thickens, switch off the flame.
5.Add the rice and saute gently. Close the lid. Let it steam for 5 minutes. 
6.Mint rice is ready, serve with papad.


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