Tag Archives: moong dal

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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Akkaravadisal

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Akkaravadisal is a sweet dish prepared with rice, moong dal and sugar. It resembles the same as that of our sweet but there are few differences between them, we use more milk compared to pongal, moong dal is little less compared to pongal and then here I have used sugar but jaggery can also be used.

When I googled for Gokulastami recipes, I found this as one of the most important one and then started preparing it. It was too delicious, simple and easy to prepare and the most important is consumes less time. This one among the festive recipe and can be offered to god, a best offering to Lord Krishna on Janmashtami. Let us move on to the recipe…

Since it’s Friday, I am taking this to Fiesta Friday #84 hosted by Angie@thenovicegarderner.

Ingredients:

  • Raw rice / Pacharisi – 1 cup
  • Moong dal – ¼ cup
  • Sugar – ½ cup
  • Milk – ½ litre
  • Ghee / Clarified butter – 3 tbsp
  • Cashew nuts – 10 nos
  • Raisins – 8 nos
  • Saffron – few strands

Preparation:

  • Wash and drain the water from the rice and moong dal.
  • Roast rice and moong dal in a tbsp of ghee/clarified butter until nice aroma comes or it starts turning golden brown.
  • Pour in 3 cups of milk and a cup of water, pressure cook for 2 to 3 whistles.
  • Remove the lid, when the pressure subsides.
  • Keep the pressure cooker in low flame, pour in another cup of milk along with saffron threads.
  • Add in a tbsp. of ghee/clarified butter and give a stir.
  • Add in the sugar, when its thickening.
  • Stir well and let it cook until it gets thicken.
  • Meanwhile, heat ghee/clarified butter in a small kadhai, roast cashewnuts and raisins, wait until cashew nuts turns golden brown.
  • Pour it over the rice and give a stir, keep in low flame for a min.
  • Remove from fire.

Serve hot.

Sweet Pongal in Kodo millet rice / Sakkarai Pongal in Varagarisi

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Have seen too many recipes from my blogger friends with this Kodo millet, me being lazy finally got this Kodo millet / Varagarisi from the market and started wondering what to start first with this. Usually as everyone I too have little sentiments and thought of doing something which taste sweet with this Kodo Millet. As of Pongal tomorrow, I have planned to start up this Kodo millet rice with a version of Sweet Pongal and this resulted in this recipe “SWEET PONGAL WITH KODO MILLET RICE”.

The taste was too good and texture was awesome, it gets melt in the mouth even though we can feel the induvidual ness of kodo millet rice (can feel the balls getting melted in the mouth). You can adjust the quantity of Jaggery as per the taste.

Let us move on to the recipe…

Sakkarai Pongal / Sweet Pongal

Sakkarai Pongal / Sweet Pongal

Ingredients:

  • Kodo millet rice / Varagarisi – 1 cup
  • Jaggery (Coconut sugar jaggery / Vellam ) – 1 ½ cup
  • Milk – 2 cup
  • Moong Dal – ½ cup
  • Ghee / Clarfified Butter – 2 tbsp
  • Cashew nuts – 10 nos
  • Raisins – 5 nos
  • Grated Coconut – 1 ½ tbsp

Preparation:

  • Clean and wash the Kodo millet rice / Varagarisi in water. Drain it and keep aside.
  • Take 2 cups of water in a heavy bottomed vessel, bring it to boil.
  • Boil the moong dal to mashing consistency.
  • Add in the cleaned rice and allow it to boil. Once its half boil add in the boiled moong dal and milk. Continue boiling in medium flame till gets completely boiled.
  • Add in the crushed jaggery, stir once in a while until it gets melted.
  • Add in the grated coconut and drop it a tbsp of ghee/clarified butter.
  • Heat another tbsp of ghee in a tadka, add in the cashewnuts and wait till it turn to golden brown.
  • Add in the raisins and wait for few seconds till the raisins increases in size.
  • Pour it to the rice, give a stir and keep in low flame for 5 mins.

Serve hot.