SWEET PONGAL (PRESSURE COOKER METHOD)

Ingredients:

Raw rice - 3/4 cup

Dehusked green gram splits - 3/4 cup

Jaggery - 1 1/2 cup

Cardamom powder - 1 tsp

Broken Cashews - 1/2 cup

Dry grapes - 1/4 cup

Chopped coconut - 2 tbsp

Ghee - 1 tbsp +  1/4 cup

Salt - 2 pinches

Preparation:

Dry roast green gram splits until a nice flavour releases. Take rice and green gram splits in a pressure cooker and add 5 1/4 cups water.Add salt and 1 tablespoon ghee. Stir and allow water to boil.

Now close with lid and pressure cook it for 5 mins after first whistle.In the meantime cut coconut into small pieces. Take cashews and dry grapes and keep aside. After 5 minutes remove the cooker from flame and wait until pressure releases. Then open and add cardamom powder and jaggery.

Heat 1/4 cup oil in a pan. Add chopped coconut and stir until it turns golden.


Now add cashews and after it turns golden add dry grapes.


Finally add these roasted things to pongal and mix well until everything gets mixed.



Heat in medium flame for about a minute and serve hot.

QUAIL/ KAADAI ROAST

Ingredients:

Quail/Kaadai - 4 in number

Salt to taste

Turmeric powder - 1/2 tsp
Garam masala - 1 tsp

Red chilli powder - 1 1/2 tbsp

Grated garlic - 1 tbsp

Oil - 1/4 cup

Preparation:

Clean and cut quail into 3 pieces. Legs together and split the body part into two. 

Heat oil in a pan and add garlic.

When raw smell goes add the quail pieces and mix.

 

Mix once in a while until the color changes.

Now add salt, turmeric powder and red chilli powder.

Mix well and allow it to cook covering with lid.

When it is almost done add a teaspoon of garam masala and mix until raw flavour goes.


Now serve with any pulao. Eventhough it is very simple it tastes nice with pulao or biryani.

FENUGREEK LEAVES PORIAL

Ingredients:

Fenugreek leaves - 1 bunch

Onion - 1

Green chillies - 2

Mustard seeds - 1/4 tsp

Green gram split - 2 tbsp

Grated coconut - 1/2 cup

Oil - 1 tbsp

Cumin seeds - 1/2 tsp

Salt to taste

Preparation:

First chop green chillies, onion and fenugreek leaves.

Heat oil in a pan and splutter mustard seeds. After that add green gram splits and mix until it turns light brown.

 

Now add chopped green chillies and chopped onions. Saute until it becomes translucent. 

Now add chopped leaves, add salt and mix well. Cover the vessel with a lid and cook for about 5 minutes. 

After it is cooked well add cumin seeds and grated coconut. 

Mix well and serve with rice.