VEN PONGAL/ GHEE PONGAL RECIPE

INGREDIENTS: Serves 3 people
1.  Raw rice - 2 cups
2.  Split yellow moong dal - 1 cup
3.  Jeera - 1 tablespoon
4.  Cooking oil - 1 tablespoon
5.  Ghee - 1 tablespoon
6.  Curry leaves
7.  Pepper seeds - 1 tablespoon
8.  Salt to taste

METHOD:
1.  Soak the raw rice in water for 10 mins and filter them.

2.  Keep the cooker on flame and pour water and add the rice and salt to taste.

3.  Now keep a pan on fame when it gets hot pour ghee, cooking oil and add peeper, jeera and curry leaves
and stir them and pour them in cooker.

4.  Close the lid of cooker and wait till 2 whistles and off the flame.

Ven pongal is ready to eat.

More to come from Grace Dishes

Happy cooking!

IDLI SAMBAR/ SAMBHAR

INGREDIENTS: To serve 5 people

1.  Brinjal – 250 g

2.  Drumstick – 2

3.  Small onion – 50 g

4.  Tomato – Big – 3 or small – 4

5.  Tamarind small amount

6.  Turmeric powder – 2 pinches

7.  Chilly powder – 2 tablespoons

8.  Coriander powder - 1 tablespoon

9.  Red chilly – Big – 2 or small – 4

10.Mustard – 1 pinch

11.Fenugreek – 4 pieces

12.Curry leaves

13.Cooking oil – 3 tablespoon

14. Salt to taste

15. Urad dhal / ulutham paruppu

16. Bengal gram/ kadalai paruppu

TO FRY:
1.  Ulutham paruppu handfull
2.  Kadalai paruppu handfull
3.  Red chilly - 5
4.  Mustard – 1 pinch
5.  Fenugreek – 3 seeds
6.  Rice handful
7.  Curry leaves small amount

Fry the above items in cooking oil.

TO GRIND:

1.  Grind the above 5 items in the mixer and keep it aside.

TO BOIL:
1.  Toor Dhall – 300 g
2.  Turmeric powder – 1 pinch
3.  Garlic – 1 full
4.  Water – 4 cups

5.  Asafoetida – 1 pinch

METHOD:
1.  Put the toor dhall into the cooker add water , turmeric powder, garlic and asafoetida and pressure cook them for four whistles and keep it aside.

2.  Now keep a vessel on flame pour oil and add mustard, red chilly, curry leaves and onion and stir them well till golden brown.

3.  Add the cut vegetables and spill turmeric powder, chilly powder, coriander powder and some salt to taste.

4.  Then stir them well till the masalas gets mixed and add tomatoes and water and leave them to boil till the vegetables gets cooked.

6.  When they gets thick add some tamarind juice and the boiled well mixed toor dhall to it and stir them well.

7.  Now take a bowl with ½ cup of water and mix the ground powder in the water and pour them into sambar.

8.  Let them boil for 10 mins.

                                                    

9.  Decorate with curry leaves which gives a pleasant smell to sambar and serve hot with idly.

 

More to come from Grace Dishes

Happy cooking!