Rava Pongal

In SouthIndia, Pongal is one of the common breakfast which rich in protein and good filler too. As a variety I used to make rava pongal, which is different in taste and quite simple to make. I referred chef Damu´s sir procedure and measurements. It came out so perfect. Even person who is not fond of rava upma will surely like this.

Preparation time: 5 mins
Cooking time: 25 mins
Serves : 2 nos

Ingredients:

Sooji / Rava -1/2 cup
Moong dal -1/4 cup
Water - 2 1/4 cup
Hing - 1/2 teaspoon
Salt - to taste
Ghee - 1 tablespoon

To temper :

Ghee -1 tablespoon
Curry leaves - 1 prig
Cumin seeds - 1 teaspoon
Black pepper - 1 teaspoon
Cashewnut - 10 nos
Ginger - 2 teaspoon (chopped)
Green chilli - 2 nos (finely chopped)

Preparation Method:

1. Dry roast moong dal until nice aroma wafts and turns slight golden brown. Wash and pressure cook roasted moongdal for 3 whistles by adding 3/4 cup water. ( Always dal: water is 1:3 ratio)
2. Dry roast rava in a seperate pan and keep aside.
3. Once dal is cooked, mash well and add another 1 1/2 cup of water and allow to boil by adding required salt and hing.
4. In another pan, add ghee and temper black pepper, ginger, cumin seeds, cashew nut, green chilli and curry leaves.
5. Add roasted rava to the liquid dal and gently mix. Ensure no lumps are formed. Maintain flame in medium -low and stir well.
6. Add tempering to the rava dal mixture and finally add lavish amount of ghee to it. Just give a mix and switch off the flame.

Yummy, aromatic, tasty rava pongal is ready to be served. Serve it with sambar or coconut chutney.

Tips:

1. Always dal: water ratio is 1:3. Similarly rava:water ratio is 1:3.
2. Add tempering to dal liquid before adding rava. This even enhances good taste.
3. I generally use semi crushed pepper, this increases taste and aroma of rava pongal. 

Verkadalai Sundal /Nilakadalai Sundal/Peanut sundal

Navarathri is one of the important festival celebrated almost all over India. Though people celebrate this festival in different ways, main concept is to worship Goddess Durga, Lakshmi and Saraswathi. My mom used to keep Kolu and invite people everyday. Girl children dress up well and used to celebrate this festival for all 9 days. Everyday different variety of food is prepared and offered to God. All nine days, they make different prasadam such as Sundal, sakarai pongal, pulihora , etc... Today lets see one Sundal "Verkadali Sundal", more healthy and very easy to make. This sundal got published in Sakthi Vikatan october 2018.

Ingredients:

Raw peanuts - 1/2 cup (Soaked for 8 hours)
Dry red chilli - 3 nos
Salt - to taste
Curry leaf - 1 prig
Gingelly oil - 2 teaspoon
Water - to boil peanuts (~ 2 cups)
Mustard seeds - 1 teaspoon
Hing - 1/4 teaspoon
Chilli powder - 1/4 teaspoon
Grated coconut - 2 tablespoon

Preparation Method:

1. Wash and soak raw peanuts over night for 8 hours.
2. Pressure cook soaked peanuts with water and little salt approximately for 5-6 whistles.
3. Heat oil in a kadai and add mustard seeds, when it splutter add red chilli, hing, curry leaves and chilli powder. Ensure flame is low when chilli powder is added, else it get burnt. Now add cooked peanuts and needed salt. Mix well on medium-low flame.
4. Finally add grated coconut and just mix twice or thrice and switch off the flame.

Yummy tasty and healthy peanut sundal is ready to be served.

Cream of Broccoli Soup

Creamy Broccoli soup is perfect for chilly weather. Broccoli is rich in magnesium, zinc and Iron. The best anti oxidant vegetable, which can be consumed by all who are in paleo, vegan diet. When I tried this soup, it really taste super. It is a filler soup similar to yellow pumpkin soup.

Preparation time: 20 mins
Cooking time: 25 mins
Serves : 4 nos

Ingredients:

Broccoli - 1 whole pack (Chopped)
Onion - 1 (thinly sliced)
Green chilli - 1 no (slit)
Capsicum - 1/4 cup (diced)
Butter - 2 tablespoon
Salt - to taste
Cinnamon powder - 1 teaspoon
Coconut milk - 1 pack (200 ml)
Water - to boil
Garlic cloves - 2 pods
White pepper powder- to taste

Preparation Method:

1. Dice and wash broccoli well with warm water.
2. In a pressure cooker add diced broccoli, onion, chilli, capsicum, butter, salt, garlic and required water and pressure cook for 3 whistles.
3. Once pressure is released, strain vegetables and allow them to cool off.
4. In a mixer blend boiled vegetables to fine paste. Add this fine paste to strained water.
5. Allow the mixture to boil and add required water, salt, pepper, butter and cinnamon powder. Adjust consistency and taste.
6. Finally add coconut milk or fresh cream and allow to boil once.

Most healthy, tasty and creamy soup is ready to serve. Serve with roasted pumpkin seeds and bread.