Friday, January 2, 2009

NOTHING TO DO WITH FOOD BUT GREAT NEWS FOR THE IRISH IN KOREA.

http://www.welfare.ie/EN/Press/PressReleases/2008/Pages/pr311208.aspx

The Minister for Social and Family Affairs, Mary Hanafin, T.D., has signed an agreement on social security with the Republic of Korea into legislation. It will come into effect tomorrow, 1st January 2009. The main purpose of the Agreement is to protect the pension rights of migrant workers who move between Ireland and the Republic of Korea.

Speaking today Minister Hanafin said, "the provisions of the agreement are very similar to existing agreements with Australia, Canada, New Zealand, and USA, and will enable persons who have paid social insurance in both Ireland and Korea to receive a pension on the basis of their combined periods of social insurance if they do not have enough contributions under one legislation alone." The Irish benefits which may be paid under the agreement are: State Pension (Contributory), State Pension (Transition), Invalidity Pension, Widow's and Widower's (Contributory) Pension, Guardian's Payment (Contributory) and Bereavement Grant.


http://www.irishtimes.com/newspaper/breaking/2008/1231/breaking46.html?via=mr

PANEER MAKHANVALA / PANEER MAKHANI RECIPE - Curries Recipes


Ingredients:
• 250 gm Paneer
• 200 gm Fresh Cream
• 200 gm Tomato Puree
• 2-3 tbsp Butter
• 2 tbsp dried Fenugreek Leaves (Kasuri Methi)
• 1/2 tsp Red chili powder
• 1/2 tsp Garam Masala Powder
• 2-3 Green chilis
• As per taste Salt
How to make Paneer Makhanwala:
•Melt the butter in a pan, add slit green chilies, tomato puree, kasuri methi, salt, red chili powder and simmer for 4-5 minutes.
•Add the cream and garam masala powder and cook further for 2-3 minutes.
•Add the paneer pieces and cook for a minute.
•Serve hot garnished with coriander.
•Paneer Makhanwala is ready.
FOR MORE CURRY RECIPES CLICK HERE.

RECIPE FOR MAKKI KI ROTI / MAKKE KI ROTI - Lohri Recipe


Ingredients:
• 2 cups Corn Flour (Makki ka atta)
• Warm Water as required for dough
How to make Makke Ki Roti:
•Knead the corn flour with warm water in a in a shallow tray.
•Now put a square of polythene paper on the kitchen platform.
•Put a ball of the kneaded dough on the paper and cover with another piece of polythene.
•Then press with the ball of your palm till it turns to be the size of a roti.
•Remove the polythene cover and transfer the roti to a hot skillet.
•Cook on low heat, turning till both sides are roasted.
•Apply some ghee.
Serve i with Sarson ka saag.

RECIPE FOR SARSON KA SAAG - Lohri Recipe


Ingredients:
• 1 kg Mustard Green (sarson finely chopped)

• 1/4 kg Spinach Finely chopped

• 1 cup Water

• 2 Red chilies

• 4 Garlic cloves (minced)

• 2 cm piece Ginger (minced)

• 2 tbsp Gram flour

• 1 tbsp Butter

• 2 Green chilies (minced)

• Ghee

• Salt to taste
How to make Sarson Ka Sag:
•Boil sarson and spinach in 1 cup of water until cooked.
•Drain excess water and mash the vegetables. Keep aside.
•Heat about 4 tbsp of ghee in a pan.
•Add green chillies, garlic, ginger and broken red chillies.
•Saute the spices till brown.
•Now add the mashed vegetables and salt.
•Make paste of the gram flour with a little water.
•Add it to the above mixture.
•Cook for about half an hour.
•Top with 1 tbsp of butter.
•Serve with makkai ki roti.

RECIPE FOR PALAK PAKORA - Lohri Recipe



Ingredients:
• 20 Palak leaves
• 2 Cups besan
• 1 Chopped onion
• 2 Green chilies
• 1 tsp Red chili powder
• 1 tsp Mango powder
• Salt to taste
• Oil for frying
How to make Palak Pakora:
•Wash palak leaves properly and leave it for drying.
•Chop the palak leaves.
•Add water to besan and make a batter of thick consistency.
•Add chopped green chilies, red chili powder, and mango powder, salt and blend it well.
•Fry small portions of mixture in oil till they turn golden brown.
•Serve spinach pakora hot with green chutney.
Serve this recipe with love and have Lohri Gifts from all.
Click Here For More LOHRI FESTIVAL RECIPES.

RECIPE FOR GOBHI PAKORA / GOBI PAKODA - Lohri Recipes


Ingredients:
• 1 Cauliflower
• 1 Cup Besan
• 1/2 tsp Red chili powder
• 1 Cup water
• 4 Cups oil
• 1 tsp Mango powder
• Salt to taste
How to make Gobi Pakora:
•Wash Cauliflower and cut into pieces.
•Add water to besan and make a thick batter.
•Add red chili powder,mango powder.
•Blend it well.
•Heat the oil.
•Dip each piece of cauliflower in batter.
•Fry these pieces one by one till they turn golden brown.
•Serve hot Gobhi Pakora with green chutney.
Click Here For More Lohri Recipes.

RECIPE FOR ALOO PAKORA - Lohri Recipes



Ingredients:
• 6 Large potatoes
• 2 Cups besan
• 1 Cup water
• 4 Cups oil
• 2 tsp Red chilli powder
• 1 tsp Mango powder (aamchoor)
• Salt to taste
How to make Aloo Pakora:
•Wash potatoes and cut it into thin slices.
•Add water to besan and make a batter of thick consistency.
•Add red chilli powder, mango powder.
•Blend it well.
•Heat the oil.
•Dip each piece of potato in batter.
•Fry these potato pieces one by one till they turn golden brown.
•Serve hot Aloo Pakora with tomato sauce.
Click Here For More Lohri Recipes.

Mr. & Mrs. Garcia








RECIPE FOR BAJRA KHICHDI - Lohri Recipes


Ingredients:
• 100 gms Bajra
• 40 gms Yellow Moong Dal
• 1/2 tsp Salt
• 1 tsp Ghee
How to make Bajra Khichdi:
•Soak 100 grams bajra for about an hour.
•Remove the husk by grinding coarsely in a mixer at a low speed.
•Mix moong dal when it becomes completely husk free.
•Transfer the contents in a pressure cooker with water and salt.
•Cook for 10 minutes.
•Add hot water if required.
•Mix hot ghee.
•Bajra Khichdi is ready to serve.
Serve it with Pickle
For Other Type of Khichdi Click here.
Click Here For More Lohri Recipes.

RECIPE FOR PESARATTU


Ingredients:
• 1 cup Moong Dal

• 1 Onion (finely chopped)

• 1/4 tsp Ginger( finely chopped)

• Coriander leaves (finely chopped)

• 1-2 Green Chillies

• Salt as per taste

How to make Pesarattu:
•Soak the moong dal for about 4 hours in water taken in a bowl.
•Wash them and grind to make smooth paste along with the chillies and ginger.
•Add the chopped onions, chopped coriander leaves and salt to the above prepared paste.
•Heat a flat griddle on high flame.
•Pour the batter on it and spread the batter on the pan moving from center to the corners.
•Give it the shape of round pancake.
•Sprinkle little oil on its sides and cook it for 2-3 minutes.
•Turn over and cook again.
•Serve it hot with coconut chutney.
For more South Indian Recipes Click Here.

RECIPE FOR PAYESH / PAYASH - Makar Sankranti Recipes


Ingredients:
• 200 gms Rice

• 2 Litres milk

• 1/2 tsp Cardamom powder

• 1/4 tsp Nutmeg powder

• 200 gms Soft jaggery

• 2 tbsp Chopped pistachios

• 2 tbsp Chopped almonds

• 6 Strands of kesar
How to make Payesh:
•Wash 200 gms rice and leave it for drying.
•Boil the milk for about 15 minutes.
•Add rice. Cook till rice is well done and milk becomes thick.
•Add cardamom powder, kesar and nutmeg powder.
•Add jaggery now. Stir till jaggery melts.
•Take out from the fire.
•Garnish with chopped almonds and pistachios.
•Payesh is ready.
For More Makar sankranti Recipes Click here.

RECIPE FOR KHICHDI - Makar Sankranti Recipes



Ingredients:

• 200 gms Soaked rice

50 gms Soaked moong Dal

• 50 gms Soaked masur Dal

• 4 Large onions

• 4 Garlic flakes (minced)

• 1 Ginger (minced)

• 2 Potatoes

• 2 tsp Turmeric powder

• 2 tsp Red chili powder

• 2 tsp Garam masala

• Green chillies

• Oil for frying

How to make Khichdi:
•Peel the potatoes and cut into pieces.
•Chop the onions and green chillies.
•Heat the oil and fry chopped onions till it turns brown.
•Add minced garlic, ginger and green chillies.
•Now mix garam masala and fry for 3 minutes.
•Pour warm water and add moong dal.
•Add masur dal and rice after 10 minutes.
•Add potatoes and salt.
•Cook over medium heat till it gets cooked.
•Serve hot with curd and pickle.

For Other khichdis Click here.

GOKUL PITHE / COCONUT CAKE IN SYRUP RECIPE - Makar Sankranti Recipes


Ingredients:
• 200 gms Coconut (grated)

• 450 gms Khoya

• 2-1/2 cup Sugar/Date Palm Jaggery

• 150 gms Flour

• 5-6 cup Water

• 40 gms Ghee

• 1/8 tsp Sodium Bicarbonate


How to make Gokul Pithe:
• First make sugar syrup by heating 2 cups sugar with 4 cups of water in a heavy bottomed vessel. Simmer until syrup gets a medium thick consistency. Remove from the flame and allow it to cool.
• To prepare filling, fry the coconut, khoya and 2 tbsp of sugar together in a pan over medium flame. Stir continuously to avoid the filling getting stuck at the bottom of the pan. Turn off the flame.
• To make cakes, divide the coconut-khoya mixture into equal portions. Roll them into balls and flatten between the palms to form the cakes. Powder palms with flour for ease in forming the cakes.
• Now make the batter by mixing flour, remaining water, sodium bi carbonate and a little ghee together.
• Heat ghee in a pan and coat coconut-milk cakes in the prepared batter.
• Deep fry until a rich golden brown color. Remove cakes from the pan with slotted spoon.
• Drain excess oil on paper and while still hot, immerse the cakes in the sugar syrup.

SHENGDANA / PEANUT / GROUNDNUT CHIKKI RECIPE - Lohri Recipes


Ingredients:

1 cup groundnuts, skinned, roasted, pounded roughly

3/4 cup sticky jaggery

2 tbsp clarified butter (ghee)

Method:

Heat jaggery in 1/2 cup water till the syrup is hard ball consistency. Test its consistency by putting a drop in cold water -it should remain firm. Add groundnuts. Grease a board and spread the groundnut-jaggery mixture. Roll flat to 1 cm thickness. Cut into squares when sufficiently cool and hardened. Store in a container lined with butter paper.
Click Here For More Lohri Recipes.

PEANUT GAJAK / PEANUT CHIKKI RECIPE - Lohri Recipes


Ingredients:

1 or 2 pieces of gurh (jaggery)

Peanuts to taste

2 tsp. Ghee

Method:

1. Melt Gurh with ghee over low heat.

2. Add peanuts slowly.

3. Stir for a few minutes.

4. Pour this into greased pan and cool over night.

5. Now, break into pieces and relish it with family members and dear ones.
Click Here For More Lohri Recipes.

COCONUT CHIKKI / COCONUT GAJAK RECIPE - Lohri Recipe


Ingredients:

400 grams Dry grated coconut

150 grams Brown sugar

150 grams Sugar

2-3 tbsp. Ghee

Method:

Roast grated coconut in 1 tbsp. ghee. In a frying pan take brown sugar and mix sugar. Add a little water and boil the mixture. When it attains chikki like consistency, put a drop of consistency in water and check, if it is hard. Mix coconut. Mix well and pour in already greased thali. Cut into pieces and serve.
Click Here For More Lohri Recipes.
Serve with luv n get free lohri gifts

RECIPE FOR Dry Fruit Chikki / Dry Fruit gachak - Lohri Recipes


Ingredients:

Badam 1 cup (chopped)

pista 1 cup (chopped)

cashew 1 cup (chopped)

jaggery ¼ cup (grated)

kesar-few soaked in milk

ghee 2 big spoons.

Method:

Grate jaggery.Heat 2 big spoons of ghee in a kadai. Put grated jaggery, mix well and melt nicely to a fine paste.

To this add kesar, badam, pista and cashew nuts & mix well until the mixture leaves the sides of the kadai. Spread little ghee in a tray and pour the dry fruit mixture and spread evenly, cool it and cut it into pieces.

Happy New Year

2 Januari 2008, jumat

Hari ini acara ke mertua nih.., pulang ke rumah orangtua, untuk merayakan tahun baru bersama.
Mertua tahun ini bkin osechi banyakkkk bangettt...ga seperti tahun2 kemarin, yang beli jadi. Beliau bilang mumpung tahun ini dapat libur panjang, jadi sempetin bikin. Beliau ada kerja part time di pabrik, kalo menjelang tahun baru, sibuk di situ, ga dapat libur, cuman tahun ini kerjaan agak longgar jadi ada liburnya. Macem macem bikinnya, dari ayam mpe kacang item, dari ikan mpe tahu... pic nya bisa liat disini.






Tahun baru biasa diawali dengan pergi ke tera tera untuk berdoa. Gw cuman bisa fotoin pintu gerbangnya yang gede banget, di dalam teranya ga boleh difoto foto..hehhe. Di dalam rumah biasa dipajang kagami mochi, ...atasnya dipajang jeruk, ga tau ya kenapa pake jeruk? Di depan rumah juga dipasang assesori tahun baru, ada jeruknya juga...hehhe...

Siangnya kita makan bersama, makan osechi. Ga makan nasi, saking kebanyakan lauknya..hehe, dah kenyang. Pulangnya dioleh2in osechi 1 kotak, wah, besok ga usah masak nih...hihi

My Favourite Korean Fast food my way.

Cheonggochu 청고추, 풋고추
These are usually not hot . The bigger they are the less heat they have.


Stuffed chili peppers deep fried . They are stuffed with ground pork this is my favourite after drinking snack. Dip them in Soy Sauce and there are greasy deliciousness.


My Stuffed Cheonggochu
Ground Beef or pork
Thyme, Garlic
Onion, Mushroom
Flour
I sauteed the onion, garlic and mushrooms
Added to the ground beef .
Removed the seeds from the chili .
Stuffed the chili with the meat and dipped in flour .
Then I fried them in hot oil for about 3 minuted each side.

My Easy Spaghetti Bolognese

You Need Ground Beef,
Bacon(Optional),
Onion,
Shiitake mushroom,
Tomatoes or can tomatoes ,
Tomato paste,
Basil ,
Oregano,
Garlic,
Balsamic vinegar,
Pinch of sugar,
Worcestershire sauce,
Salt and pepper
Parmesan
Sauteed onion, garlic and mushroom in some oil. Fry the bacon and keep the bacon fat.
Add to onions, add the beef and tomatoes, the paste, the the vinegar, the sugar, the Worcestershire sauce, basil, oregano, salt and pepper. Cook for 30 mins and reduce to a thick sauce.

PAPER DOSAI / PAPER DOSA


Ingredients

» 1 Cup (Boiled) Rice(Puzhungal Rice)

» 2 Cups Raw Rice(Pacharisi)

» 3/4 Cup Urad Dal

» A Handful Of Cooked Rice

» 2 Tablespoons Of Aval(Poha)

» 1 Teaspoon Venthayam(Methi Seeds)

» Salt To Taste

Method

Wash all the ingredients except the cooked rice and salt. Soak them in water for atleast 5 hours. Add the cooked rice and grind to a smooth paste with the required amount of water. Add the required salt. Cover and keep aside for at least 10 hours to ferment. Then mix the batter thoroughly. Take a laddle full of batter and spread on a MEDIUM HOT tawa to a thin layer quickly. Rest is the same as you do for any ordinary dosa. When spreading the batter if by chance you see that some parts of the spread area of the dosai is thick do not try to respread it to be thin. This will spoil the crispy nature of the dosai.

For more Dosas or Dosa Recipes Click here and for more Pongal Dishes Click here.

BONDA / BOONDA


Ingredients

» Gramflour =1kg

» Onion = 2 (chopped)

» Greenchilles =9

» Bakingsoda =1/4spoon

» Salt to Taste

Method

Take 1 litre ot oil, put it in a kadhai.heat it 10 minutes. Marianate the above things and keeping with that 5 minutes. Take the marinate Putting it in the oilone by one.
For Sweet Pongal Recipes Click here

Creamy Shiitake mushrooms and turkey left overs

This is inspired by Russian Beef Stroganoff . Take some beautiful shiitake mushrooms, Some onions and sauteed in butter until soft . Add the left over turkey or chicken Add some sour cream Thyme, Chopped Garlic, Parsley and some Sogogi Dashida or a beef stock cube. I also put a dash of Irish whiskey in there. This is my favorite left over recipe.

Turkey Soup


TURKEY SOUP

Turkey Bones -Carrots -Onion - Leek-Potatoes -Pepper-Salt- Thyme-Rosemary
Chop vegetables.
Boil turkey bones in water for an hour.
After remove bones and add everything else to the water(stock) boil until the potatoes are cooked and blend
I garnished with some Pesto

PINEAPPLE RASAM


Ingredients
» 1 Medium Size Pineapple
» 1/2 Cup Toovar Dal(Sambhar Parippu)
» 1tsp Gram Dal
» 1tsp Black Dal
» 1tsp Pepper
» 2 Dry Red Chillies
» 1/2 Tsp Turmeric Powder
» 1/2tsp Asafoetida
» 1/2tsp Mustard Seeds
» A Sprig Of Curry Leaves
» A Small Bunch Of Coriander Leaves
» Salt To Taste.
Method
Cook the toovar dal in enough water. Peel pineapple and squeeze out 6 cups of juice adding water if necessary. Fry the gram dal,black dal,pepper red chilli,asafoetida in a tsp of oil and grind to a paste. Mix the paste in a cup of water and add to it turmeric powder & salt.pour the mixture in the pineapple juice and pour this juice into the cooked dal. Add chopped curry leaves & coriander leaves.cook for 10-15 minutes. Fry mustard in a tsp of oil till they splutter and pour it into the rasam.
For More Pongal Recipes Click Here.

BREAD IDLI


Ingredients
» 1 Cup Fresh Bread Crumbs
» 1/3 Cup Rava
» 1 Cup Slightly Sour Curd (Plain Yogurt)
» 1 Table Spoon Of Broken Cashewnuts.
» 1 Teaspoon Mustard Seeds
» 1 Tablespoons Urud Dhal
» 1 Teaspoon Chopped Green Chillies
» 1/2 Teaspoon Chopped Ginger
» A Handful Of Cut Coriander Leaves And Curry Leveas.
» 1/4 Cup Of Mixture Of Boiled Vegetables Like Peas, Carrots.
» Salt To Taste.
» Oil To Fry
Method
Mix together bread crumbs, rava, curd, cashewnuts, green chillies, ginger, coriander leaves and curry leaves, the boiled vegetable and salt. Heat the oil and add the mustard seeds and urud dhal. When the dhal turns brown add this to the above mixture. Blend well. Crease the idli thattu and steam till well set. It is tastier when eaten hot with any Spicy Chutney or Coconut Chutney.
For more Pongal Recipes Click Here.

MILK PAYASAM


Ingredients

» 1 litre of Milk.

» 1/4 cup of raw Rice.

» 1 cup Sugar.

» 1/2 tsp powdered Cardomom.

» Some Cashewnuts.

» & Ghee.

Method

Heat one litre of milk and when it boils and starts to rise add raw rice. Keep in low heat with constant stirring until the quantity reduces to one-half. Then add sugar and powdered cardomom. Roast cashewnuts and raisins in ghee and add it to the payasam.
CLICK HERE FOR MORE.

RICE AND GREEN GRAM DHAL PONGAL

Ingredients
1 cup Rice
1/4 cup Green Gram Dhal
1 tsp Jeera
1 tsp Pepper (crushed)
1/2 tsp Ginger (minced)
1/2 tsp Green Chilly (minced)
1 tsp Cashew (broken into small pieces)
2 tbs Ghee
1tbs Refined Oil
1/2 tsp Turmeric
3 tbs Coconut (grated)
Salt to taste
Method
1. Roast the green gram dhal until light brown in colour. Keep aside.
2. Heat the pan (cooker). Add ghee and oil.
3. Add cashew. Fry a little and add ginger.
4. Keep frying and add green chilly.
5. Now add crushed pepper and jeera. Fry and add curry leaves.
6. Add turmeric and sauté.
7. Add enough water. Let it boil.
8. Then add salt, rice, daal and coconut.
9. Cook it for 2 whistles.
10. Serve hot.
For more Pongal recipes Click here.

SOFT IDLIS


Ingredients

» 4 Cups (Heaped) - Raw Long Grain Rice

» 1 Cup (Heaped) And 1/2 Cup - Split Urud Dhal (Even The Split White Variety Serves The Purpose)

» Salt To Taste.

Method

You measure the raw rice(long grain rice) into a vessel.

Do not add water to this rice.

Take the pressure cooker and pour 2 cups of water into the pressure cooker. Now Keep the vessel containing the measured rice in the pressure cooker. Close the pressure cooker with the lid.

Wait till the steady steam starts coming. Put the weight.

When the first whistle comes simmer the electric or gas stove.

Allow it to be like that for 5 mints. Then switch off the stove.

Allow the pressure to subside on its own. Then add fairly hot water to the rice and soak it for 4 hours.

Just an hour before grinding, wash and soak the urud dal. First grind the urud dal in the mixie. Then grind the rice to a fine consitency.

Not too fine as a paste of course. Mix the two and add the required salt. Mix thoroughly.

The final batter should not be too thick or too watery.

Allow the batter to ferment for atleast 12 hours.

Then prepare the idli in the usual manner and really soft idlis will be got.
click here for more.

RICE PONGAL


Ingredients

» Raw Rice -300 gms

» Moong Dal (yellow or green) 100 gms

» Hing powder -Half tsp

» Cummin Seeds- one or two tsp

» Black pepper- 10 to 12

» Cashew nuts-10 no

» Ginger- 1 inch piece

» Turmeric powder- half tsp (optional, if you like the colour)

» Clarified Butter or liquified Ghee- four tbsp

» Curry Leaves- 10 no (optional)

» Salt- to taste

Method

1. Heat Kadai. Dry roast rice and moong dal till they turn hot to touch.

2. Transfer the rice and dal to a container and wash three times in fresh water.

3. Add water four times the quantity of rice and dal and add salt.

4. Pressure cook for four whistles.

5. In a kadai dry roast cummin seeds and pepper for 2 minutes and powder coarsely.

6. Chop the ginger finely and keep aside.

7. Add one table spoon of ghee in the kadai and roast the cashew nuts (halved) till they turn light brown.

8. Add ginger, powdered cummin seeds, hing powder, turmeric powder and curry leaves and roast for a minute.

9. Take out the cooked rice and dal mix and mash well using a masher.

10. Add all the prepared ingredients and mix well with remaining ghee.

11. Rice Pongal is ready and can be served with coconut chutney.
FOR MORE RECIPES OF HARVEST FESTIVAL CLICK HERE.

TAMARIND GOJJU


INGREDIENTS:

1 big lemon sized ball of tamarind or 2 tablespoons of Tamarind Concentrate

Equal amount of Jaggery

Salt to Taste

A pinch of Red Chilli Powder

A pinch of Turmeric Powder

A pinch of Rasam Powder(homemade, or if store bought try the MTR Rasam Powder)

2 teaspoons of Oil

1/2 teaspoon of Mustard Seeds

2-3 Curry Leaves

METHOD:

1. If you are using tamarind, soak it in water for atleast 30 mins, and extract a thick pulp. Discard the fibrous residue.

2. Heat oil in a small vessel.

3. When hot, add the mustard seeds and let them splutter. Then add the curry leaves.

4. Take off the heat and add the extracted tamarind pulp. If you are using tamarind concentrate, add about 1/4 to 1/2 cup of water to it.

5. Put the vessel back on low heat.

6. Add all the other ingredients and let it come to a slow simmer.

7. Adjust the salt/jaggery/chilli powder to taste.You can adjust the thickness of the sauce by adding water. Ideally it should be thick like honey.
This is Side Dish for Khara Pongal. For more Pongal Receipes Click here.

KHARA PONGAL


Ingredients
» Moong Daal 1 cup
» Rice 1 cup
» Cashewnuts 10-12 no
» Cumin Seeds, Pepper Powder 1 tsp each
» Chopped Green Chilli 3-4 no (depending on size and taste)
» Dry Coconut Flakes 2 tbsp
» Turmeric Powder 1/2 tsp» Salt to taste
» Water 3 to 3 1/2 cups
Method
1. Take a cooker and heat two tbsp of oil in it.
2. Wash moong daal and the rice and keep it separately.
3. Roast cashew in the oil and keep aside.
4. Now, add mustard seeds and cummin seeds.
5. When the mustard seeds start to crackle, add green chilli and fry for a few seconds.
6. Now, add the moong daal and fry for a minute.
7. Add water and the washed rice.
8. Also add coconut, salt and turmeric powder.
9. Close the cooker and allow it to whistle thrice.
10. After the cooker cools down, add the pepper powder, cashews and chopped cilantro leaves.
Note: You can use ghee instead of oil. Ghee gives a better taste. It tastes great with Tamarind Gojju.
Click Here for all Pongal Recipes.

RAVA PONGAL


Ingredients
» Rava 1 cup
» Moong Dal 1/2 cup
» Cashew Nuts 10 no
» Ghee 4 tbs
» Curry Leaves
» Chopped Ginger 1 tsp
» Blackpeppercorn 1 tsp
» Cumin Seeds 1 tsp
» Salt to taste
Method
1. Fry the rava without any oil till it is really hot to touch.
2. Fry the black pepper and cumin seeds in a teaspoon of ghee and make a coarse powder of them.
3. Fry the cashewnuts, curryleaves, chopped ginger and keep aside.
4. Pressure cook the moong dal with 1 cup of water.
5. After the pressure subsides transfer the cooked dal to a heavy bottomed pan and add a cup of water.
6. Add the required salt.
7. Allow this to boil well.
8. Add the fried rava to the above boiling (cooked) moong dhal in small measures and stir continuously till the rava is cooked completely.
9. While the rava is being cooked add the ghee little by little.
10. Finally, add the coarsely powdered pepper and jeera and the fried cashewnuts, curry leaves and chopped ginger.
11. If you want a spicy rava pongal you can also use a teaspoon of chopped green chilly.
12. This goes well with coconut chutney.
Click Here for New Pongal Recipes.

SWEET PONGAL


Ingredients

» 1 cup Raw Rice

» 1/2 cup Green Gram Dal

» 1 cup Milk

» 3 cups Jaggery (powdered)

» 4 tbsp Ghee

» 2 tbsp Cashewnuts

» 2 tbsp Raisins

» 5 no Cardamoms (powdered)

» 2 no Cloves (powdered)

» 1 small piece Nutmeg (grated or powdered)

» A pinch of Saffron

» 2 1/2 cups Water

Method

1. Roast dry the green gram dal for a couple of minutes.

2. Cook the rice and green gram dhal with 2 1/2 cups of water and 1 cup milk in the microwave and set aside. 3. Dissolve the jaggery in 3/4 cup water and cook on a low heat till the jaggery melts.

4. Strain the jaggery to remove the dirt.

5. Put the syrup once more on the heat and stir till it becomes slightly sticky.

6. Add the cooked rice and dhal.

7. Heat the 4 tbsp ghee.

8. Fry the cashewnuts and raisins and add to the pongal.

9. Add the powdered cardamoms, cloves nutmeg and saffron.

10. Mix well and serve hot.
To know more Recipes for Tamil Pongal Recipes Click here.

CHACKRA PONGAL / CHAKRA PONGAL / CHAKKRA PONGAL


Ingredients

» Long Grain Rice 1 cup

» Moong Dhal 1/8 cup

» Milk 1 cup

» Melted Butter (Ghee) 1/2 to 1 cup

» Powdered Jaggery (Gur) or Brown Sugar 1 3/4 cup

» Cardamom Powder 1/2 tsp

» Raisins 10 no

» Cashew Nuts (whole) 6 to 8 no

Method

1. Cook rice and moong dal with milk and water until well done.

2. Fry cashews and raisins in ghee until golden brown and keep aside.

3. Take water and add gur (or brown sugar) and boil it until it dissolves and becomes thick.

4. Add cooked rice and dal to gur and keep stirring on low heat until well mixed.

5. Add remaining ghee in spoonfuls and continue stirring.

6. Add powdered cardamom and mix well.

7. Decorate with fried raisins and cashews.

8. Serve with a Smile !
Know More Recipes of Tamil Pongal, Click here.

SAKKARAI PONGAL / SARKARAI PONGAL


Ingredients
» 2 litres Milk
» 1 1/2 cups Newly harvested Rice
» 1/4 cup Moong Dal
» 15 no. Cashewnuts
» 10 no. Almonds
» 30 no. Kishmis
» 1/4 level teaspoon Nutrieg Powder
» 1 1/2 cup Jaggery (grated)
» 1/4 teaspoon Saffron (crushed)
» 1 teaspoon Cardamom powder
» 2 tablespoons ghee
Method
1. Chop almonds and cashewnuts.
2. Clean kishmis.
3. Pour milk in the earthen pot called 'Pongapani' and place it on fire.
4. When the milk starts boiling add rice and dal, after washing. As soon as the rice and dal are cooked to softness, add jaggery and ghee.
5. Let cook on medium fire for some time and then put in almond and cashewnut bits, saffron, nutrieg and cardamom powders.
6. Now, add the kishmis.
7. Bring to one or two good boils
For more Recipes of Harvest Festival Click here.

VEN PONGAL / VENN PONGAL


Ingredients

» Rice 1 Cup

» Moong Dal 1/4 Cup

» Black Pepper Powder to taste

» Zera Powder 1 Tbsp

» Ginger Paste 1 Tsp

» Dry Dinger (Sukku) 1 Tbsp

» Heeng 1 Tsp

» Cashew for garnishing

» Margaring/Ghee 2 Tbsp

» Water 6 Cups

» Salt to taste

Method

1. Wash rice and dal together and drain nicely.

2. In the Rice cooker heat 1 tbsp ghee.

3. Add rice and dal. Fry till the ghee coats the mixture.

4. Add the rest of the ingredients, except Cashews.

5. Add water. Cover and cook.

6. Keep testing the water level and stir frequently as it has a tendency to stick to the bottom.

7. When rice gets fully mashed garnish with cashews.
For more Recipes for Pongal Click here.

HOW TO MAKE PONGAL


On the day of Pongal, sweet rice known as 'Pongal' is cooked in a new earthenware pot which is placed where the puja is to be performed. Fresh turmeric and ginger are tied around this pot. Then a delicious concoction of rice, moong dal, jaggery and milk is boiled in the pot on an open fire. According to the ritual, this Pongal rice is allowed to boil and spill over. Once the rice is cooked, it is tempered with cashew nuts and raisins fried in ghee. When the Pongal dish is ready, it is offered to the sun god on a new banana leaf along with other traditional delicacies, like vadas, payasam, etc. Some people go to their plots of land to spray some of the Pongal water on their fields.
Ingredients
» 1 cup Rice
» 1/4 cup Moong dal
» /2- 1 tsp jeera
» 1/2-1 tsp peppercorns
» 1/2 tsp pepper powdered fresh
» A few Cashewnuts broken
» 1/2 cup dessicated Coconut
» A pinch of Turmeric powder
» Ghee
Method
1. Fry the Moongdal a little till you get a light flavour.
2. Mix the dal with the rice, add 2 -3 cups of water (the rice should cook very very soft)
3. Add turmeric powder, coconut, a few peppercorns and a 1-2 tsp of ghee to the rice and pressure cook till done.
4. When done, take a kadai add sufficient of Ghee to it, more the ghee better it tastes, add jeera, pepper corns and cashewnuts.
5. Add the cooked rice mixture, add pepper powder, salt and mix well with the ghee and jeera/cashewnuts.
The pongal is ready!!! you can add some more ghee at the end if you need. It is best eaten fresh and Hot!!, You can serve it with COCONUT CHUTNEY, or Onion/Tomato Raita.
For more Receipes of Pongal Festival Click here.