Sweet Pongal Recipe

Double your Pongal celebrations by making this yummy recipe.

Ingredients:

» 1 cup Raw Rice
» 1/2 cup Green Gram Dal
» 1 cup Milk
» 3 cups Jaggery (powdered)
» 4 tbsp Ghee
» 2 tbsp Cashewnuts
» 2 tbsp Raisins
» 5 no Cardamoms (powdered)
» 2 no Cloves (powdered)
» 1 small piece Nutmeg (grated or powdered)
» A pinch of Saffron
» 2 1/2 cups Water

Procedure:

1. Roast dry the green gram dal for a couple of minutes. 
2. Cook the rice and green gram dhal with 2 1/2 cups of water and 1 cup milk in the microwave and set aside. 
3. Dissolve the jaggery in 3/4 cup water and cook on a low heat till the jaggery melts. 
4. Strain the jaggery to remove the dirt. 
5. Put the syrup once more on the heat and stir till it becomes slightly sticky. 
6. Add the cooked rice and dhal. 
7. Heat the 4 tbsp ghee. 
8. Fry the cashewnuts and raisins and add to the pongal. 
9. Add the powdered cardamoms, cloves nutmeg and saffron.
10. Mix well and serve hot.

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Chicken Masala Recipe

Delicious Sunday recipe, try now!

Ingredients 

3/4 - 1 pound chicken breasts, boneless, skinless, cut into chunks about 1 1/2 inches
2 potatoes, peeled, chopped into chunks
1 red onion, peeled and chopped
10 baby carrots, washed, drained, cut in half
2 tablespoons oil for stir-frying
2 tablespoons curry paste (traditional Indian yellow curry paste is best)
1 cup chicken broth
1 teaspoon granulated sugar
1/2 teaspoon salt, or to taste
Freshly ground black or white pepper, to taste
Ground coriander, optional
Procedure 

Heat a wok or deep-sided frying pan over medium-high heat. Add 2 tablespoons oil to the heated wok. When the oil is hot, add the onion. Stir-fry until the onion is softened and translucent. Add the curry paste and stir-fry until fragrant. (If using curry powder instead, add a small amount of water to form a paste).

Add the chicken and stir-fry for about 5 minutes so that the chicken is browned and coated with the curry paste.

Add the carrots and potatoes. Stir for a minute and add the chicken broth, sugar, salt, and pepper. Cover and simmer over low heat for about 15 - 20 minutes, making sure the chicken is cooked.


Taste the curried chicken and adjust the seasoning if desired. Sprinkle the ground coriander over top.

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Payesh Recipe

This Makar Sankranti, learn how to make some payesh.

Ingredients : 

250 gms rice 
2 litres milk 
1/2 tsp cardamom powder 
1/4 tsp nutmeg powder 
200 gms soft jaggery 
2 tsp chopped almonds
2 tsp chopped pistachios 
6 strands of kesar
Procedure :

Wash 250 gms rice and leave it for drying. 

Boil the milk for about 15 minutes. 

Add rice in it and cook till it becomes thick. 

Add cardamom powder, kesar and nutmeg powder. 

Add jaggery and stir till jaggery melts. 

Take out from the fire. 

Garnish with chopped almonds and pistachios.

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Kurmure laddoo Recipe

Double your Lohri celebrations by gorging on kurmure laddoos.

Ingredients:

1) ½ cup roasted peanuts, shelled
2) 250gm parmal rise, cooked
3) 250gm gur (jaggery)
4) 250ml water
5) ½ cup dry coconut flakes
6) 6-7 pieces of chhoti elaichi (cardamom), powdered

Procedure:

1) Boil jaggery in water to form a thick syrup. To check for the right consistency, add few drops of the syrup into water - it should solidify immediately. Now add roasted peanuts, rice, cardamom powder and dry coconut flakes. Stir, gently.

2) Allow the mixture to cool for few minutes. Smear your palms with a little ghee to roll out balls.

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Til Ke Ladoo Recipe

Til Ke Ladoo is one of the popular sweet dishes prepared during Baisakhi.

Ingredients

1 cup Til 
2 cups Jaggery 
1/2 cup Peanuts 
4 tsp Ghee 
1/2 cup Water 

Preparation

Roast the til dry till it turns slightly brown. Also dry roast the peanuts. 

Make powder of both ingredients. 

Heat the kadhai for 5 minutes. 

Put jaggery with water in a hot kadhai and mix well till it melts. 

Now add ghee and the powder. Mix well. 

Make laddoos from it immediately using greased palms. 

Til laddoos are ready. 

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