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Sunday, 2 November 2014

VEN PONGAL /KHICHDI

   VEN PONGAL/RICE AND MOONG DAL KHICHDI -TAMIL NADU STYLE/MIXED RICE
                                                      
VEN PONGAL SERVED WITH SAMBHAR
SERVES 2-3
RECIPE SOURCE-COOKING WITH SIS-IN-LAW


INGREDIENTS

RAW RICE-1 CUP
MOONG DAL/GREEN GRAM DAL-1/2 CUP
WATER-4/5 CUPS
SALT
GHEE-1/2+1/2  TBSP

FOR SEASONING/TEMPERING/TADKA/THALIKAAN/PHAAN

GHEE/THUUP/NAEY/CLARIFIED BUTTER-1 TBSP
CUMIN SEEDS/JEERA/JEERAKAM-1 TSP
PEPPER/KALI MIRCH/KURUMULAGU-2 TSP
CURRY LEAVES- 1 SPRIG/THANDU

METHOD

1.WASH AND CLEAN BOTH RICE AND MOONG DAL SEVERAL TIMES.

2. HEAT 1/2 TBSP OF GHEE IN A PRESSURE COOKER ,ONCE ITS HOT ADD IN THE RICE  AND MOONG DAL AND FRY FOR FEW SECONDS.ONCE NICE AROMA STARTS TO  COME  ADD IN THE WATER.STIR WELL.AND COOK IT TILL ITS DONE.

3.ONCE ITS DONE,WHEN PRESSURE GOES OFF ,OPEN THE LID AND WITH A FORK FLUFF THE RICE AND ADD ANOTHER 1/2 TBSP OF GHEE.

4.NOW IN A TADKA PAN DO THE TEMPERING AND POUR IT OVER THE ABOVE MADE  RICE AND DAL MIXTURE.MIX WELL.OUR VEN PONGAL IS READY TO SERVE...
 SERVE IT WITH SAMBHAR(LENTIL-MIXED VEGETABLE CURRY)OR CHUTNEY /DIP OF  YOUR CHOICE..:)

 NOTE:USUALLY VEN PONGAL IS SERVED IN A CUP SHAPED MANNER
              i.e,TAKE PONGAL IN A STEEL BOWL AND INVERT IT ON TO A PLATE. AND   CURRY IS SERVED BESIDE THIS.                   
 

SAMBHAR

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