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Recipe’s for Pongal: January has come and the month of festivals has started. The festival of Makar Sankranti, Lohri, Vasant Panchami is celebrated in this month of January. Makar Sankranti is known by different names in different states. In Gujarat, Makar Sankranti is called Uttarayan, while in southern states it is celebrated as Pongal. Pongal is an important festival of the southern states. It is of four days, in which Lord Surya Dev is worshipped. Now the topic of festivals is coming, so it is natural that the topic of food will come up. During this, many types of delicious dishes are prepared at home. Let us tell you some delicious recipes that you can make at your home for the festival of Pongal.
Must try these recipes on the festival
1.Sakkarai Pongal
material required
Moong Dal – 1 cup
Raw white rice – 1 cup
Jaggery – 4 cups
cashews, raisins
Cardamom powder – 1/4 tsp
water as needed
Ghee
recipe to make
Put the washed moong dal and rice in a pan and pour 2 to 3 cups of water on it. Cook the lentils in the cooker till 10 whistles and then let it cool down.
Take a pan and grate jaggery in it and add 1/4 cup of water and melt it on low flame.
Take a small frying pan, add one tablespoon of ghee and let it melt. Fry cashews and raisins till they turn golden brown.
Open the lid of the pressure cooker and mash the rice and dal mixture with a ladle until it becomes soft.
Now your pressure cooker has to be kept on low flame and pour the jaggery mixture into the mash and mix till everything is mixed. When it starts boiling, put two tablespoons of ghee and cardamom powder in it. After this mix it well.
Keep stirring this mixture so that it does not stick to the bottom. Finally, before the mixture cools down a bit, add cashews and raisins to it. After that serve it.
2. Ven or Khara Pongal
material
Raw white rice – 1/2 cup
Moong Dal – 1/2 cup
water
Ghee – 3 tbsp
ground black pepper
Cumin
curry leaves
Cashew
Asafoetida powder – 1|4 tsp
Salt
Chilly
how to make
Wash the rice and soak it for half an hour and wash the dal.
Heat the pressure cooker and put washed and filtered lentils and rice in it. Fry it on medium heat till the rice becomes slightly transparent. Add 2 tbsp ghee to the mixture of rice and lentils and mix. Keep it aside for some time.
Add a teaspoon cumin and chopped green chilies to the dal mixture and stir. Stir the mixture by adding four cups of water. After this you can add salt. Cook in a pressure cooker on medium heat till 10 whistles.
Open the lid and run the mash.
Take a frying pan and heat a tablespoon of ghee in it. Add broken cashews and fry till they turn golden.
Add one teaspoon cumin, fresh black pepper, a pinch of asafoetida and curry leaves and fry well. Pour the mixture into the mash and mix well. Serve it with sambar.
3. Rava Pongal
material required
Rava/Sooju – 1 cup
Moong Dal – 1/2 cup
Turmeric powder – 1/4 tsp
Ground black pepper – 1 tbsp
Chopped ginger – 1 tbsp
Green chili chopped – 3
Curry leaves – 8-10
Garlic – 3 cloves chopped
Cumin – 1 tsp
Asafoetida powder – 1/2 tsp
Salt
Water – 4 cups
Milk – 1/2 cup
Ghee – 2 tbsp
Sunflower oil – 2 teaspoons
make like this
Dry roast the rava and keep it aside. Then dry roast the lentils and take out the roasted lentils in a bowl and soak them in a cup of water.
Before adding moong dal, boil water in a pressure cooker and put it in boiling water.
Mix turmeric powder and salt. Let it boil for 5 minutes.
Pour the roasted rava into the liquid mixture and keep stirring so that lumps do not form in the rava.
Cover the pressure cooker and leave it for two whistles.
When the steam comes out, stir well.
Put on the heat again and add milk, let it boil on low heat.
Heat oil in a separate pan. Add cumin, crushed black pepper, cashew, ginger, green chili, curry leaves, asafoetida powder and mix all these ingredients well.
Pour this mixture on the Pongal mixture and cook on low heat for 2 minutes. Add ghee to it. Now serve it.
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