Samba Rava Pongal
- 26
- October
- 2009
Godhumai Ravai Pongal: Cracked Wheat Pongal. Samba Godhumai Rava Pongal. Myself and my brother live in two different time zones…that we can’t always talk:( We have 17 hours difference (He is in Australia)…so he should stay up all night and I should get up too early to get hold of him. So, does this have […]
Lentil’s Rice
- 28
- February
- 2009
Paruppu Saadham: Pappu Annam, Paruppu Saadham. Rice Kitchedi. Arisiyum Paruppum Saadham??? Yes…much similar to ‘Masala Pongal’ dish with slight variation! Its a comfort food, well balanced, nutritional and easy to fix recipe! As we say it as ‘Paruppu Saadham’(at Chennai)…people from South(Coimbatore belt)call this as ‘Arisiyum Paruppum Saadham’!! Hmmmm pretty weird??? I tease them a […]
Anasi Pazha Pongal
- 02
- November
- 2008
Pineapple Pongal: Sweetened Pineapple Rice. Anasi Pazham Pongal Sweetened Pineapple Rice. Annasi Pazha Pongal. This is my friend Farah’s recipe. She is my next door neighbour back home. She was also teaching in the same school….I used to go to (years back & not to my class tho’) When they moved into our neighbourhood….she was […]
Karumbu Chaaru Pongal – Pongal Special
- 26
- April
- 2008
Karumbu Chaaru Pongal: Kanne Ki Chaawal. Karumbu Saaru Pongal. Sugar Cane Pongal. This is once again my friend Kranthi’s Mother’s recipe. She made this on a Pongal(Sankranthi)day. Sure…it got into my mind, as it tasted much like fresh cane. I liked the idea about fresh cane juice in cooking rather then using crude jaggery or […]
Murungai Kai Pongal
- 09
- April
- 2008
Murungaikkai Pulp Pongal: Drumsticks Pulp Pongal/Rice. The Botanical name of this tree is ‘Moringa oleifera’! Both Leaves and pods are edible here. Well…talking about its pod, we call it ‘murungai’ in Tamil. Which literally means ‘twisted’. Yeah…the pod is so slender and looks like twisted one. The common name of ‘Murungaikai’ is ‘Horse Raddish Tree’ […]
Thirunelveli Ulundhu Saadham
- 10
- March
- 2008
Thirunelveli Ulundhu Saadham: Ulundhu Saadham. Urad Dal Kitchedi/kitcheri. Ulundhu Pongal. This recipe was prepared by my family friend ‘Meena Aunty. Though she is from Palayamkottai, uncle is from Thirunelveli. Well…she made this Urad Dal Pongal on some special occasion and called this as ‘ Thirunelveli Ulundhu Saadham’! I thought urad dal will make the pongal […]
Masala Pongal
- 02
- August
- 2007
Masala Rice Pongal: Masala Rice Kitchedi. Spicy Pongal. Ingredients: Raw Rice 1/2 cupLentils(moong dal) 1/4 cupSaltCinnamon sticks 2 bitsCloves 3Green chilies 2-3 finely choppedGinger 1″ peeled and gratedGarlic 3 beads finel choppedOnion 1 small finely choppedToamto 1 fienly choppedCashewnuts 7-10Mint 10-15 leavesCilantro leaves fewGhee 1/4 cup. Method: Pressure cook rice and lentils togather. Add salt, […]
Rice Kichadi
- 28
- June
- 2007
Rice Kitcheri: Rice-Lentils Kitchedi. Rice Kitchedi. Rice-Thoor dal Pongal. Thovaramparuppu Pongal. Ingredients: Raw rice 1 cupThoor dal 1/2 cupGreen chilies 3 chopped roughlyGarlic 6 cloves choppedOnion 1 chopped roughlyTomato 1 chopped roughlyCurry leaves fewSaltTurmeric powder 1 pinchMustard seeds 1/2 spoonCumin seeds 1/2 spoonUrad dal 1/2 spoonOil few spoons. Method: In a pressure cooker, add rice […]
Vegetable Pongal
- 12
- June
- 2007
Vegetable Pongal: Veggies in Pongal. Rice-vegetable kitchedi. Vegetable kitchedi. Spicy Pongal. Ingredients: Raw rice 1 cupMoong dal/lentils 3/4 cupMixed vegetables(carrots,beans,potato, peas)-1 cupSaltTurmeric 1/4 spoonCashewnuts 20-25 numbersWhole pepper 1-2 spoonsCumin seeds 1-2 spoonsGinger 2-3″ size peeled and choppedAsafoetida 1/4 spoonCurry leaves 1 cupDalda/Ghee 1 cup. Method: In a pressure cooker,add rice + lentils, salt, turemric, few […]
Gothumai Kesari
- 27
- May
- 2007
Gothumai Kesari: Cracked Wheat Kesari. Gothumai Rawai Kesari. Gothumai ravai pongal. Cream of wheat Halwa. Ingredients: Cracked wheat 1 cupWhole milk 2-3 cupsSugar 3/4 cupCardamom pods 3-5 crushedCashewnuts 10 halvedRaisins/dry grapes – 15Ghee 1 cup. Method: In a heavy bottomed vessel, heat few spoons of ghee. Toast cracked wheat till fragrant. Then transfer it to […]
