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Posts Tagged ‘Cashews’

Just as assured as sun rises every day in the east..there are few rituals of every one which do not change over time.  For us it is ‘Pongal’  being the first meal of the week.  It is an equation that does not need any proof :  Sunday AM= pongal 🙂

Pongal is a rich and healthy food . It is a famous breakfast served in marriages.  With no further ado..lets see the ingredients list.

Ingredients:

1. Rice- 1 cup

2. Moong dall- 1/2 cup

3.Grated ginger- 1 1/2 tsp

4.Peppercorn- 10-15 numbers

5. Cumin seeds- 1 1/2 tsp

6. Ghee – 1 tbsp

7. Asafoetida – few pinches

8.curry leaves

9.Cashews – 10 nos

10. Water- 4 1/2 cups

By the time , you gather these …I like to show case my handmade gift for one of our friends. It is  a  crystal tree.

Back to the cook show ……..

Method:

Measure out the dall and rice. Wash the rice. In a pressure cooker, dry roast a little bit the dall. When you feel the raw smell is gone, add water,  rice and needed salt and cook till a whistle.

Alternatively, you can cook in any vessel covered till all water is well absorbed and the rice is well cooked.

To do the tadka, heat the ghee (for diet conscious ..use mixture of oil and ghee), sputter the peppercorns, cumin and ginger and curry leaves. Dash the asfoetida  after the turning off the stove. Add cashews if you want to make it extra rich.  Mix this to the rice and serve warm with sambhar or chutney.

The key is to slightly roast the dall and cook the rice really well. Enjoy (y)our first meal of the week!

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Sweet fenugreek pongal

Mothers always want to give their children  their best. You are right, for a nursing mother, lactation is always an issue. I had  spent hours browsing to find lactation aids. But now, I don’t. The reason is rediscovered the power  of garlic and fenugreek. I add them to my diet in all forms, by all means. I am happy to share my recent finding , an exclusive diet for lactating moms. Also this is very tasty with no hint of bitterness of the fenugreek , all because of the fabulous jaggery.  

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Ingredients:

Sona masoori rice- 1/4 cup

Fenugreek seeds- 1/4 cup

Jaggery – to taste

Cardamom- 1 no

Method:

Soak the fenugreek seeds over night.

Cook the rice and fenugreek seeds  in  pressure cooker with 1 cup water.

Heat little  water, dissolve jaggery in it. Once  it is melted , filter out the dirt, if any. Simmer the heat, add the cooked rice to the jaggery back, mix well. Powder the cardamom  and add to the rice. Cook till all water is absorbed. Serve hot with ghee. Add fried cashews and raisins if you like to be treated specially. The quantity I said is just enough for a person.

sweet fenugreek pongal

PS: I found it really helpful. Hope it helps who is in need for iron rich food and other nursing moms.

This is my entry for JFI of this month- Jhiva for Jaggery hosted by the super mom ,Kay.

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Diwali is approaching

Next saturday is diwali, but there are no signs of it. There are no advertisements with  Sneha dancing inside  Saravana Stores (as rightly called ‘Indian Walmart’ by vinod ) .There is no shopping list in my hand bag to keep me wander in the busy streets of Ranganathan street. There are no  kids in my street  bursting crackers. There are no film previews about the diwali releases.

Still, there are ways to encourage our kids to  anticipate the upcoming festival. I thot of  making a homemade sweet my daughter  likes the most.Though , I learnt it  at late from my friend, I  was confident to try myself and it turned  out a real success. Here is the recipe.

 To make  20 medium sized laddus:

Ingredients:

Sugar – 1 and 1/2  cups

water- 1 and 1/2 cups

Gram flour- approx 2 cups

rice flour- 2 tsps

Orange food color- a pinch

warm milk- 1 tsp

saffron – 2 pinch

cardomom- 7-8 nos

cloves- 3 nos

Nutmeg- 1/8 th the ball

Edible camphor/ pacha karpooram- 3 pinches

Cashews & Raisins – to taste

How to make laddu:

Sieve the gram flour .

Mix the saffron in the warm milk.

Boil the sugar and water in a non stick   pan. Bring it to 1 string consistency.

Add food color and the saffron.

Heat good amount oil in a kadai.

Mix the gram flour and rice flour with water without any crumbles. The consistency should be like that of  a bajji mix. When the oil is real hot, pour the mix via a laddu laddle and take it when it is cooked 3/4th. Damp out the extra oil  with a paper  towel and soak it in the sugar syrup. Continue this without break until all the syrup is absorped well. Note: It is important that the mix to be in correct consistency. If it is watery, it will get burnt , else if it is too thick , the boondis will not have a round shape.

Let the boondis get soaked for 1-2 hours.

Powder cardomom, nutmeg, cloves and  camphor in a coffee grinder. Now add this to the boondis and run them in a food processor/ wet grinder coarsely for few seconds.

Roast the raisins and cashews in ghee and add to boondi mix.

Make balls of uniform size and enjoy eating

Laddu

Wish you all a happy diwali!

Food for thot: ‘Diwali in Sivakasi’ – A poem by Srinivasan.

As suggested by Indira, I am happy to submit this entry for JFI.

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