3
Ponggal Recipes
Tuesday 3 January 2006
Sakkarai Ponggal
Ingredients:

Milk - 2 litres
Rice - 1 1/2 cups
Moong Dal - 1/4 cup
Cashewnuts - 15 no.
Almonds - 10 no.
Kishmis - 30 no.
Nutrieg Powder - 1/4 level teaspoon
Jaggery (grated) - 1 1/2 cup
Cardamom powder - 1 teaspoon
Ghee - 2 tablespoons

Method:

1. Chop almonds and cashewnuts.
2. Clean kishmis.
3. Pour milk in the earthen pot and place it on fire.
4. When the milk starts boiling add rice and dal, after washing. As soon as the rice and dal are cooked to softness, add jaggery and ghee.
5. Let cook on medium fire for some time and then put in almond and cashewnut bits, saffron, nutrieg and cardamom powders.
6. Now, add the kishmis.
7. Bring to one or two good boils.
*****
Khara Ponggal


Ingredients :

Rice- 1 cup
Moong dal- 1/4 cup
Ginger Fresh- 1' inch piece finely chopped
Ginger dry- 1' inch or 1 tsp
salt acc to taste
Cumin seeds- 2 tsp
Pepper corns- 3 tsp
Hing- 1 tsp
Ghee- 5 tsp
Water- 4 cups
Cashews- 1/4 cup


Methods :

1. Coarse grind the pepper corns.
2. Heat a Pan & dry roast rice & dal nicely.
3. Wash & add enough water.
4. Add Cumin , Gingers , hing & pepper powder& 4 tsp ghee.
5. Cover & allow to cook nicely.
6. If pressure cooking wait till 4 whistles.
7. Fry Cashews in a tsp ghee & garnish with pongal.
8. Serve hot.

****

Puli Ponggal

Ingredients:

Rice - 2 cups
Curry leaves a spring
Asafoetida a pinch
Red chillies - 3
Mustard Oil- 4 or 5 tea spoons
Urad Dal- 1 teaspoon
Channa Dal- 1 teaspoon
Salt to taste
Water Tamarind- 1 to 2 glass
a small lime size

Method:

1. Soak rice for an hour, half dry in a towel and grind it one by two portion in mixie.
2. Heat oil in a pan, add mustard, after sizzling add red chillies, curry leaves, asafoetida, channa dal, urad dal and salt.
3. Mix the tamarind with water a little concentrated.
4. Add it to the pan and add ground rice and fry.
5. Add more water, mix and close with lid.
6. Open then and there to cup if the rice is cooked, and add water accordingly.
7. The bottom will become dark brown and crisp.
8. Remove from fire and serve with pickle or hot chutney.


****
Salt Ponggal

Ingredients:

Basmati rice- 2 cup
Moong Dal1-1/2 cup
Ghee- 2 tsp ,
Cumin seeds- 1/2 tsp
Cashew nuts (roasted or fried)- 10-12 pieces
Salt and pepper to taste.

Method:

1. Clean and wash thoroughly the rice and dal.
2. In a deep pan, boil them together in ¼ litre of water.
3. When rice and dal are cooked, keep them aside.
4. In a separate shallow pan, heat the ghee and stir fry cumin seeds and cashew nuts slightly and separately.
5. Add it to the rice and dal.
6. Add salt and pepper.
7. Serve hot.



References:
Indianchild Ponggal Recipe

Ponggal Recipes - I love India

Ponggal Festival

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