Rava Pongal/ Rava Semia Pongal

Recently I visited my cousin's house and was introduced to this recipe. I was impressed both by the taste and texture and wanted to share with my readers. This dish can be relished either as a tiffin or for dinner. Hope you enjoy it as well!

Ingredients: 

1 cup of rava/ sooji
3/4 cup of semolina
4 cups of water

ghee(optional)
pinch of turmeric
oil as required
salt as required

For seasoning: 

8 cashew nuts
8-10 whole black pepper
1 tsp of cumin seeds
1 tbsp of finely chopped ginger
10 curry leaves
pinch of  asafoetida powder


Preparation:


1.Add the rava and semolina to the skillet and dry roast them. As they turn golden brown, transfer to a plate.

2.Crush the black pepper for spiciness. Heat the oil in the pan and add the seasoning in medium flame. As the cashew nuts turn golden brown and the cumin seeds sputters, add water.

3.Bring it to boil. Add the rava, semolina, turmeric and salt to the boiling water, stirring continuously.

4.Close the lid for 10 minutes in medium flame. Mix well. Serve with chutney/ sambhar. 

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.                          

Ingredients: 

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 



Preparation:


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.

Ven Pongal

       Ven pongal is a very popular tiffin in South India. The flavor of the pongal lies in the seasoning. Each ingredient in the seasoning brings its unique flavor and the culmination of these flavors is the highlight of this dish. For the real flavor and taste try this ven pongal.

Serves up to 3 people
Preparation time:15 minutes

Ingredients: 

1 cup of rice
1/3 cup of yellow moong dhal
4 cups of water
1/2 tbsp of freshly ground black pepper 
2 tbsp of ghee 
salt as required

For seasoning: 

8 cashew nuts
1 tbsp of whole black pepper
1 tsp of cumin seeds
1 tbsp of finely chopped ginger
8 curry leaves
pinch of  asafoetida powder


Preparation:


1.Add the rice and moong dhal to the pressure cooker with water and salt. Pressure cook for about 3-4 whistles.
2.Heat the ghee in the pan and add the seasoning in medium flame. As the cashew nuts turn golden brown and the cumin seeds sputters, transfer the seasoning to the rice. 
3.Add freshly ground black pepper to the rice and mix them well. 4.Serve ven pongal with chutney/ kathrika ghotsu.  Stay tuned for kathrika ghotsu.