👆Daily essentials 👇
: Daily essentials
Pongal is a special dish which is prepared after the harvest. The farmers, after their first harvest feed everyone with pongal celebrating their nice harvest and thinking God for the same.
Pongal is one of the most popular harvest festival celebrated in Tamil Nadu. Chakkara Pongal is a delicacy made from newly harvested rice. It is cooked with jaggery, ghee and cashew nuts and is offered to sun god.
Below are the ingredients:
1 cup of Raw rice
1/4 cup of moong dal
2 cup of Jaggery
10-15 Cashew
10-15 Dry grapes
1 tsp of Cardamom powder
5 tbsp of Ghee
2 cup of Milk
Procedure:
Dry roast moong dal for 1-2 mins until you get light golden brown color.
Add roasted moong dal into 1 cup of Raw rice and rinse twice with water
Add 2 1/2 cup of water and 2 cup of milk into pressure cooker
Add Raw rice and moong Dal mix
keep it for 3 whistle and make it rest for a while to cool down
Add 2 tbsp of Ghee into pan and roast dry grapes and Cashewnuts
Add Jaggery in the same pan and add half cup of water and make it as a liquid form
After pressure went down, open the lid and smash Rice and Dal together
In the mean time,Take a pan and cook jaggery and make it as one string consistency level
Add Rice and Dal mix into jaggery pan and mix it well
Allow to cook for 5 mins. once it start boiling add 1 tsp of Cardamom powder, Cashewnuts and dry grapes
Mix it well and cook it for another 5 mins
Switch of the stove once the mixer reach semi liquid consistency otherwise Pongal become so hard when it cooked more.
Pongal is ready now. Try this at home and share your thoughts.
HAPPY PONGAL!!!!!
Ingredients :
Raw rice – 1cup
Moong dal – 1cup
Milk – 250ml
Cashews 10 and badam 10 to make the paste
Jaggery – 250gm
Salt – A pinch
Water – as required
Elachi powder – 1/4spoon
Ghee – 4spoons
Cashews – 10nos
Raisins – 10nos
Procedure :
1.Soak the rice and dal for atleast 1hour.
2.Soak the jaggery also so that it too dissolves meanwhile.
3.Soak bayama overnight and cashews for 20minutes.
4.Boil the rice and dal together with the milk. If you pressure cook them, you can allow 4 or 5 whistles.
5.Now add the cashews and bayama paste grinded together.
6.Now meet the jaggery with a pinch of Salt and Elachi powder.
7.Filter and add this to the rice and dal mixture.
8.Stir occassionally utilising the jaggery is retained by the rice-dal and pongal reached the correct consistency.
9.Add Ghee, roast the cashews and Raisins and add them to the pongal.
10.Add two more spoons of Ghee and serve it hot.
Tips :
1.Cook rice and dal till they are mashed well.
2.A pinch of Salt enhances the taste of pongal.
3.Add more Ghee to get a flavoured, traditional pongal.
4.If you forget to soak badam overnight then soak it atleast for 1hour.