Ven Pongal ( Kichadi)

January 15 th is Pongal./Makara Sankranthi. We make venpongal, chutney and Sarkarai pongal for this festival.

Ven Pongal

Ingredients

Raw Rice...................1 cup

Split Moong Dhal.........1 cup

Pepper.....................1 tsp

Cashew Nuts..............10.

Chopped Ginger.........1 tsp

Curry Leaves..............few

Ghee...........................2 tbsp

Pepper Powder...........2 tsp

Salt to taste

Method

Heat pan and roast the moong dhal until roasted aroma released.

Wash the rice ,add the dhal with four cups of water in pressure cooker.

Heat a pan with ghee ,add cumin seed. pepper corns, ginger and curry leaves. 

Add the cooked rice salt and pepper powder.

Roast the cashew nuts add to the pongal. Mix well. 

Add little more ghee.

Ellu Orundai( Tilache Ladu )

Ellu Orundai(Tilache Ladu)

Maharashtrian  specially make this ladus on Makara Sankranthi Day.

Ellu Orundai (  Sweet Sesame Balls )

Sesame Seeds…………………..2 cups

Peanuts………………………..¼ cup

Powdered Jaggery………………..¾ cup

Ghee………………………………1 tbsp

Method

Roast the sesame seeds and peanuts separately. 

He at a pan with little water. 

When the syrup is one thread consistency add the peanuts and sesame seeds. 

Add the ghee and allow to cool. Shape it into small balls by applying little ghee on hands.

Pazha Pradhaman

Pazha Pradhaman

Onam Sadya is not complete without payasam/pradhaman

This is Kerala's specialty sweet dish.We use  netranpazham with jaggery and coconut milk to prepare this pradhaman

Ingredients

• Netranpazham.........................2
• Powdered jaggery...................2cups
• Coconut..................................1
• Cardamom Powder.................1tsp
• Thin coconut pieces.................1/4 cup
• Ghee.......................................1tbsp

Method

• Steam the netranpazham, remove the skin and mash them.
• Grate the coconut and extract  the cream without adding water.
• Add one cup of  water and extract the  first cup of milk  . .
• Add one  more cup water  and extract  the second milk and keep.
• 
  
• Heat a thick tawa, add ghee netranpazham and jaggery.
• Cook stirring till the mix come away from its sides.
• Keep in low flame add the second of coconut milk and stir.
• Slowly add the first extract of coconut milk.
• Lastly add the cream and remove from the flame.
• It should not boil.Fry the coconut pieces in ghee till brown.Add to the pradhaman.
• Sprinkle the cardamom powder..