Monday, June 15

Ven Pongal


Rice- 1 cup
split/yellow moong dal- 1/2 cup
cashews-a few broken into small pieces or halved
cumin-seeds- 1tsp
pepper- 1 tsp
green chillies- 1slited
ginger - a small piece chopped finely
asafoetida- a couple of pinches
curry leaves- a few
salt to taste
ghee- 1 tbsp


Dry roast the dal lightly for a couple of minutes till a nice aroma comes and set aside. Be careful not to turn it brown.
Heat oil and ghee in a pressure cooker and when hot add the cashews,pepper, cumin, ginger,green chilli ,curry leaves and asafoetida. Keep in a low flame and make sure nothing gets burnt.
Add the dal and the washed rice to it and then add 4 cups of water . Check salt and pressure cook it. ( As we add more water for this , most of the time the water overflows . To avoid this I follow this method: partly cover with a lid, turn on high flame and let it boil. After some time when the rice , dal and water are in even consistency ,close with a lid. When steam comes add weight and simmer for 15 minutes.)
When the steam subsides completely,open the cooker and mix it well so that it gets mashed lightly.
Serve hot with sambar or coconut chutney.


You can pressure cook the dal and rice and then do the seasonings finally too.

Friday, June 5

Vegetable Upma


rava- 2 cups
onion- 1 chopped finely
tomato- 1 chopped finely
green chillies-2 slitted
ginger- 1 small piece chopped finely
carrot-1 chopped finely
beans- 6-8 chopped finely
peas- 1/2 cup
capsicum-1/4 chopped finely
potato-1 chopped finely
cooked channa- 1/4 cup
turmeric powder- 1/4 tsp or less
chilli powder- 1/4 tsp or acc to taste
garam masala powder- 1/4 tsp
coriander leaves- a few chopped finely
salt to taste

oil- 2 to 3 tbsp
mustard seeds- 1/4 tsp
split urad dal- 1/4 tsp
channa dal- 1/2 tsp
cashews halved- 5
asafoetida- little
curry leaves- a few


Dry roast the rava in a heavy bottomed pan for a couple of minutes till the raw smell disappears.
Transfer the rava in a different plate and keep aside.
Heat oil in the same pan and add mustard seeds, cashews, channa dal, urad dal, curry leaves and asafoetida one by one.
When the cashews turn golden brown , add the chopped onions, green chillies and ginger. Then add the chopped tomatoes, fry for some time and then add all the chopped veggies .
Saute for sometime and add salt, turmeric, chilli , garam masala powders and 1/2 cup of water to it.
Simmer the flame and close the pan with a lid .When all the veggies are cooked, add 2 cups of water and the roasted rava (1:1 ratio). Mix well and close with the lid for a minute. Upma is ready now... serve hot with chutney or pickle.