Sweet Pongal is a delicious dish made by cooking rice, moong dal in jaggery syrup, milk, and then flavored with cardamom and garnished with ghee fried cashews and raisins. Sweet Pongal is also called Sakkarai Pongal commonly made during Pongal Festival. Learn to make Sweet Pongal Recipe with step by step pictures and video.
This is a traditional and quite a different kind of rasam made with dried neem flowers. This tasty rasam has medicinal values too and is a quick and easy one to make! This rasam can be prepared very quickly. This version, which I grew up with, doesn't have any dal added or no raosting or grinding of ingredients. Extract the tamarind juioce and simmer it with salt, turmeric, and red chilies (for the heat) with a pinch of asafetida. Add the tadka. The neem flowers are fried in ghee and added to the rasam. Take care not to burn it, else it will ruin the flavor. In about 15 minutes max, this rasam will be ready at your table. The tiny white flowers of neem have tons of medicinal properties. The fresh white flowers of neem are dried and stored for use anytime. When drying it becomes brown in color but retains its properties. Neem flowers are good antioxidants and detoxifies the body, improving the immunity. Now, remember that these flowers are bitter just like the leaves. The bitterness of these flowers provides health benefits. So when adding to food, remember to adjust the quantity based on your tolerance for bitter taste. Also, the bitterness of the flower is balanced with salt and tangy tamarind in this rasam and hence anywhere between one to two teaspoons should work well. Fresh neem flowers can also be used. This recipe uses dried ones as I have access to dried ones here. The neem flowers are added to the sweet Mango Pachadi which we make during the Tamil New Year Festival feast. This pachadi has all the types of tastes in one meaning life will be a mixture of everything. The bitterness in this pachadi comes from neem flowers. This year, I am sharing rasam recipes from A-Z for blogging marathon. Rasam is a traditional broth that is spicy, tangy, and very flavorful that provides soothing comfort. Here are the links to rasam recipes shared for the theme. A - Apple rasam B - Basil and Balsamic Vinegar Rasam C - Cauliflower Rasam D - Dill Rasam Recipe II E - Ellu Rasam F - Fennel Rasam G- Gooseberry Rasam H - Herb and Hemp Seeds Rasam I - Instant Garlic Rasam J - Jamun/Black Plum Rasam K -Kokum Rasam L - Lemongrass Rasam M- Manga (Raw Mango) Rasam Ingredients Tamarind - 1 tsp Water - 2.5 cups Salt - 3/4 tsp Dried red chilies - 4 to 6 Turmeric - 1/8 tsp Asafetida -1/8 tsp Temper Ghee - 1/2 tsp Mustard seeds - 1/2 tsp Curry leaf- 1 sprig For Neem flower Ghee - 1 tsp Dried neem flower - 1 to 2 tsp Method Soak the tamarind in a cup of warm water for 10 minutes and extract the juice with another one and a half cup water. Add salt, turmeric, asafetida, and torn red chilies and simmer for 3-4 minutes. Switch off the flame. Heat ghee in a pan and add mustard seeds, when it splutters add the curry leaves. Pour this into the rasam. Heat ghee in the pan and add the neem flowers. Fry for 40sec to a minute taking care not to burn. Add it to the rasam. Serve with rice or cooked grains, and veggies to make a complete meal.
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Pongal Kootu / Kadamba kootu is one of the important festival sambar. Mainly prepared on Pongal Festival. We can call this as Kanu Kootu. We have to prepare this on Pongal and we can keep one ladle of kadamba kootu aside for Kanu festival. Here we are using mixed vegetables and so the flavour is excellent.
Thiruvadira as I’ve mentioned in my previous post, is celebrated as Lord Shiva’s Birthday in Tamil Nadu and parts of Kerala. This year it falls on the 8th of January 2012. Think Thiruvadira, the only thing that comes to my mind is the Kali – a sweet dish made of jaggery and roasted rice powder and Kootu – a savory dish made of root vegetables like Sweet Potato, Kavatthu, Pumpkin and (Avarakkai), which is made especially on this day. It is a rare combination of sweet rice upma with a savory vegetable curry. Women wake up in the wee hours and prepare these neivedyams, which are then offered to Lord Shiva and Parvathy before sunrise. People generally visit the Shiva Temple. Before marriage, mom would prepare everything and I would get ready in time for the neivedyam. After marriage, I would stand and closely watch my MIL prepare these traditional dishes with ease. Today I am sharing the recipe for Kali. This is my MIL’s recipe and is really fool proof. I never thought preparing Kali was so simple until I made it myself last year. Serves – 4 What you’ll need Raw Rice – 1 Cup Moong Dal – ¼ Cup Powdered Jaggery – 2 Cup Grated Fresh Coconut – 1 Cup Green Cardamom – 4 to 5 Ghee – 1 tbsp 1. Method Wash and drain the rice. Spread the rice in a muslin cloth and let it dry in shade for about ½ an hour. Dry roast the rice in a Kadai till it starts turning reddish. Cool completely and powder into a rava consistency. Transfer into a bowl. Also roast the Moong dal till a nice aroma comes out. Cook the Moong dal with little water. Cook the rice rava with 2 and ½ cups of water for 3 whistles. In the meanwhile, Heat a Kadai, add the powdered jaggery and dissolve it using ¼ cup of water. Strain for impurities and heat the syrup again. Add the grated coconut in the Jaggery syrup. Now, add the cooked dal, and rice rava. Mix vigorously for 2 to 3 minutes until everything forms a homogenous mixture. Add the ghee and stir again. Crush the cardamom and add it. Mix again. 1. Thiruvadira Kali is ready. Note: 1. 2 Cups of Jaggery gave the right amount of sweetness. You can increase or decrease the amount of Jaggery according to your taste. 2. You could also add roasted Cashewnuts and raisins, but in the traditional recipe nothing other than coconut is added. Linking this to the Kerala Kitchen hosted by me Radhika's Let's Cook - Rice Anu's Cook with Spices - Cardamom
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Neem is well known for its medicinal properties. It has been used in Ayurveda since a long time. Every part of the neem tree including bark, leaves, fruits, roots, flowers is beneficial to our health. Neem flower has many medicinal properties.The flowers are used in treating intestinal worms. They are said to purify blood and...Read More
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Wish you all a very happy Ugadi :) Sri Nandana nama samvatsara Ugadi subakankshalu :) Telugu new year begins today and wish all of your get good fortune this year. This day starts with consuming Ugadi Chedhu Pachadi. This dish has a deep meaning attached to it and I am thoroughly convinced and impressed with the thought behind it :) The pachadi has mixed flavors and tastes and so do we pray to god for a year filled with mixed emotions. Simple and beautiful isn't it!! :) Chedhu pachadi this time in my new place was different from what my mom makes. For the first time I enjoyed eating a cup full of it :) Chedhu Pachadi Recipe: Ingredients: Cucumber - 1 Raw Mango - 1 Neem flowers - 1/2 cup Jaggery - 1 cup Poppy seeds - 2 tblsp Tamarind paste - 1/2 cup Water - 1 cup Salt - 1 tblsp Method: Chop cucumber and raw mango into fine pieces. Mix all the ingredients in a bowl to make pachadi. Enjoy a cup full of healthy pachadi :) Apart from the chedhu pachadi we also made Sukhi or Suzhiyan or Suvunta. Its a pulse based sweet filling dipped in batter and deep fried to make sweet fritters. Find the recipe here - Sukhi. Power cuts in chennai makes us get back to old age cooking gadgets :) We used the stone grinder this morning to grind the pulse filling. Written by: Nithya Send in your queries by clicking here.
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