Tag Archives: jaggery recipe

Mixed Millets Pongal

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It’s time for Pongal celebration, let me share something more along with a Pongal recipe. Pongal, a tamilian festival, celebrated by Tamilians all over the world. I would say it’s a tamilian Thanksgiving Festival. Pongal celebrated for four days, already I have shared about these four days celebration.

Let me share something related with today’s life, and this comes under the first day celebration and so called as “BHOGI”. On this day people discard the old belongings and assemble at dawn to light a bonfire in order to burn the discards. Also on that day the houses are cleaned, painted and decorated to give a festive look.

As of now to today’s lifestyle, we don’t paint the house or light bonfire and burn the discards. But we tend to clean the houses, cleaning the houses doesn’t mean only dusting, it means a lot – the most irritating thing are the cockroaches. Even when you crush them, they come back to you or scroll here and there all over the house. The most important place is the kitchen, where they reside. Not only on Pongal, but I use to clean the whole house or at least kitchen once in every month. As they run here and there all over the kitchen in the nights, nowadays the kitchen needs to be cleaned at least once in a week, as these cockroaches leads to food poisoning and further develops to a flu and then to a disease.

It’s better to spray Lal HIT(the red one), a product from Godrej – to kill the cockroaches, even the hidden ones. Once you are done with regular cleaning of utensils and moping of kitchen, spray the Godrej LAL HIT into sink, under gas cylinder and refrigerator at night. Its unique deep reach nozzle would help you reach every nook and corner of the kitchen. Now, sleep peacefully as it would kill all the cockroaches, even the hidden one.

Stay away from Cockroaches which causes food poisoning and later develops to a disease, which spoils your health, happiness and peace. #SayNoToFoodPoisoning

Now let me move on to the next day – Pongal. People celebrate by preparing Pongal and offer it to Sun God. As of today’s trend I prepared Pongal with few variety of millets along with green gram dal, jaggery, milk and ghee. Let us move on to the recipe…

Wish you all a happy and prosperous Pongal – PONGAL O PONGAL

Mixed Millets Pongal (sweet Pongal)

Ingredients:

  • Millets (varagu, samai, kuthiravalli, thinai) – 1 ½ cups
  • Green gram dal/Moong dal/Paasiparuppu – ¾ cup
  • Jaggery (crushed) – 1 ¼ cups
  • Milk – ½ litre
  • Ghee/Clarified Butter – 4 tbsp
  • Cashew nuts – 15 nos
  • Raisins – 10 nos
  • Grated coconut – ½ cup
  • Salt – ¼ tsp

Preparation:

  • Clean and wash all the millets and green gram dal together, drain the water and keep it aside.
  • Heat 2 tsp of ghee in a pressure-cooker, add in the cleaned millets and dal. Cook for few mins or until a good aroma comes out.
  • Pour in ¼ litre of milk along with ¾ litre of water, sprinkle the salt, let it boil, cover with the lid and pressure-cook for 3 whistles (it should be mashed).
  • Heat a tbsp. of ghee in a heavy bottomed vessel, transfer this pressure-cooked millets to it.
  • Pour in the leftover milk and a cup of water, let it boil for 5 mins (It should come to mashing consistency).
  • Add in the crushed jaggery and continue stirring it in low flame.
  • Meanwhile, heat the leftover ghee in a kadai, cook the cashew nuts and raisins, until it turns golden brown.
  • Add in the grated coconut to the millets, and continue stirring and cook for few more mins.
  • Pour in ¾ th portion of the cashew nuts and raisins, to the millets along with the ghee, stir it well in low flame until the ghee gets blend well with the Pongal.
  • Remove from fire and transfer it to another vessel.

Serve hot by topping the leftover fried cashew nuts and raisins.

Do check out my other pongal recipes in this link: https://madraasi.com/2015/01/14/pongal-recipes-wish-you-all-a-happy-pongal-with-madraasi/

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Ullundhu Kali / Black gram Halwa

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Ullundhu Kali is an authentic and traditional dish of South India – Tamil Nadu. This ullundhu kali consumes lots of time to prepare and also it is very difficult but when you come to its health benefits, it is worth doing.

Ullundhu kali / Blackgram Halwa are prepared especially for girls, when they attain puberty and occasionally throughout their teen age. It strengthens the pelvic bone of the young girls and in strengthening their back.

Also this ullundu kali / black gram halwa is good coolant because of the fenugreek seeds and jaagery syrup. It should be consumed only in the day time, because it drips the whole body temperature.

Ullundhu kali is prepared only with gingelly oil. Gingelly oil, commonly known as “Nalla Ennai” among tamilians and some call it as sesame oil, since it has derived from sesame seeds. Let us move on to the recipe…

Ullundu Kali / Black gram Halwa

Ullundu Kali / Black gram Halwa

Ingredients:

  • Raw rice / Pacharisi – 1 cup
  • Ullundu / Black gram – ½ cup
  • Jaggery – 1 cup
  • Cardamom powder – ½ tsp
  • Grated coconut – 3 tbsp
  • Fenugreek / Vendhyam / Methi seeds – ¼ cup
  • Salt a pinch

Preparation:

  • Soak raw rice, ullundu/blackgram and fenugreek together in water for about 6 hrs.
  • Boil 1 ½ cup of water and add in the jaggery, stir it well, so that it dissolves completely.
  • Keep in medium flame and stir occasionally, still it becomes thick.
  • Remove from the fire, bring it to room temperature and strain it with a filter. Keep it aside.
  • Grind the soaked ingredients by adding water little by little to fine paste.
  • Add in the cardamom powder and grated coconut and continue grinding for few mins.
  • Transfer it a heavy bottomed vessel, add in ¼ cup of gingelly oil, 1 cup of jaggery extract and a pinch of salt. Mix well no lumps should be formed.
  • Keep in medium flame and start stirring continuosly.
  • Keep on drizziling oil along the sides (else the kali would be burnt), until the oil separates along the sides.
  • Keep on continuing this process, until the kali comes to the rolling consistency.

Serve this kali by topping with a tsp of gingelly/sesame oil.

Note: You could add the jaggery syrup depending on your sweet tooth.

 

 

 

 

 

 

Peanut ladoo / Nilakadalai urundai

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This is one another important dish rite on the day of Thiru karthigai. We use to prepare these ladoo, early in the morning and would be fasting on the whole day by taking only these ladoo’s and liquid food. About 5 p.m in the evening after liting the deepam(lamps) and our prayers, we start having a big vegetarian food. This ladoo is made with roasted peanuts and crushed jaggery, also this is a perfect combination. It’s not good for health when you take peanuts alone, but when you take it with jaggery, it’s healthy, yummy and crunchy. Let us move on to the recipe…

Peanut laddu / Nilakadalai urundai

Peanut laddu / Nilakadalai urundai

Ingredients:

  • Peanuts/Nila kadalai – 300 gms
  • Jaggery – 200 gms

Making of Nilakadalai Urundai / Peanut Ladoo –

Preparation:

  • Take the peanuts in a heavy bottomed kadai and dry roast them, till the raw smell goes off and the skin starts to peel off.
  • Bring them to room temperature and peel off the skin.
  • Crush the jaggery.
  • Take the roasted peanuts in a blender, coarsely grind them.
  • Add in the crushed jaggery to the blender and again coarsely grind them along with peanuts.
  • Transfer them to a bowl. Roll it into small balls.

Note: Store them in an airtight container and these stay fresh for 2 days in room temperature and after 2 days, we could refrigerate them. Do not grind them to a fine powder, it should be coarse grinded else the crunchiness would be lost.