Ven Pongal

When it comes to south indian beakfast menus, most of us like to have venpongal with chutney and sambar.  Ven pongal are made in different manner and this is best & easiest way.  At this time, I remember my early days of marriage, we wake up very early in the morning to see the sun rise in the marina beach  and have ven pongal with spicy chutneys arround.  Those days are memorable.

Ingredients :

1. Basmati rice (or raw rice) - 1 cup
2. Moong dal - 1/4 cup
3. Ghee - 1 tbsp
4. Oil - 1 tbsp
5. Curry leaves - 1 tbsp
6. Ginger - 1 inch piece
7. Cumin seeds - 1 tsp
8. Black pepper corns - 1 tsp
9. A pinch of hing
10. Roasted cashew nuts - 1 tbsp
11. Salt to taste
12. Water - 3 cup

Directions to cook :

£   Heat oil in the pressure cooker, add cumin seeds, black pepper, curry leaves & a pinch of hing.

£   Meanwhile soak the rice and moong dal in water for 1/2 hr.

£   Add the soaked rice and dal.  Fry for 2 mins.

£   Add salt to taste & water.  Pressure cook them till done.

£   Finally, add the ghee & serve warm.

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Moong dal payasam (paruppu payasam)

My husband likes inviting his relatives to home frequently.  And this time he informed me just half an hour before.  Menu ideas started overflowing & finally I decided to make ghee rice, kuruma & this delicious moong dal payasam.  It never took me more than one hour for my whole preparation yet it tasted great. Moong dal can be substituted with channa dal or combination of both. Addition of condensed milk will makes this dessert more tasty :)

Ingredients :

1. Moong dal - 1/2 cup
2. Water - 1 cup plus  1 tbsp
3. Jaggery - 1/2 cup
4. Cardamom powder - 1/4 tsp
5. Nut meg powder - 1/4 tsp
6. Nuts (Cashewnuts, almonds, raisins) - 1/4 cup
7. Milk -1/2 cup (depending upon the desired thickness)

Directions to cook :

#   Cook the moong dal in water.  Keep aside.

#   Dissolve the jaggery in a tsp of water & filter it.  Keep aside.

#   Heat the pan, add the jaggery & allow it to boil on a lower flame.

#   Add the moong dal & milk.  Allow it to boil. (adjust the quantity of milk based on the consistency you are looking for)

#   Add the cardamom powder, nut meg powder & fried nuts.

Serve warm or cool.

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Crispy rava dosa

Most of the time, the last few scoops of dosa batter will be leftover.  By adding few other ingredients to that makes the best & crispy rava dosa.  Taste yum with spicy chutneys and sambar.

Ingredients :

1. Dosa batter - 1/2 cup
2. Rava - 1/2 cup
3. All purpose flour - 1/4 cup
4. Onion - 1 no (finely chopped)
5. Green chillies - 4 to 5 nos (finely chopped)
6. Curry leaves - 1 tbsp
7. Cumin seeds -1 tsp
8. Black pepper - 1 tsp
9. 1 Grated carrot
10. Salt to taste
11. Water

Directions to cook :

Mix all the ingredients together.  The final batter should be little thin than normal dosa batter.  Heat the pan, pour 1 big scoop of batter & rotate it.  Pour some oil arround the edges.  Cook till either sides are brown and crispy.

Serve with chutney & sambar.

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