Aval sarkarai pongal/Poha sweet pongal.pongal.Easy to make.make.Delicious to Eat

-
Aval/poha sweet pongal is very easy to make. With minimal ingredients we can prepare it in few minutes. There is no steaming or pre cook needed. Instantly we can prepare. As jaggery is used ,we can offer to Lord as prasadam.Lets see how it is prepared. 
Ingredients 
Aval/poha 100 grams
Jaggery powdered 80grms
Ghee 4 table spoon
Elaichi powder 1 pinch
Cashews and raisins
preparation time 10 mins
Serves 4
Heat a pan and add 1 table spoon ghee. 
Once it melts add cashew and saute until golden brown. 
In the same ghee add raisins and saute until it balloons. 
Remove cashew and raisins and set aside.
In the remaining ghee add aval/poha and fry till golden brown
Once it is crispy and golden brown remove from flame and allow it to cool.
Once it is cool, transfer to mixie and grind as a coarse powder.
Add 200ml water to kadai and bring it to boil.
Add jaggery powder and allow to boil.
Filter in this stage if you feel impurities will be there in jaggery. 

Once the water boils, add powdered aval/poha and mix well.

Mix continously until no lumps are formed.Add elaichi powder and mix well.
Once it is thick add fried cashews,raisins and remaining ghee and mix well.
serve hot.  Delicious aval poha is ready. 
Enjoy this dish and pen me your feed back. 
Eat to Live!! Live to Eat!!!

Comments

Post a Comment

Popular posts from this blog

Sponge dosa...Soft dosa...For lunch box/travel pack

-
Image
Sponge/soft dosa is really very soft, filling and ideal for lunch box or travel. It combines with any side dish (chutney or sambar) and delicious one. Let's see its preparation.  INGREDIENTS  Urud dal ( full) 1 cup Idlly rice 3 cups Aval(poha) 1 cup Fenu Greek 1 tsp Thoor dal 1 table spoon Salt to taste Oil to cook Wash rice, urud dal and soak for 5 hours with fenugreek and Toor dal Wash poha and soak for half an hour. As poha absorbs all water better use drinking water. First grind rice with dal in grinder or mixie. Once half grinded add poha and salt  and grind very soft. In between add water little by little  when the batter is gringed very soft transfer to a bowl. Allow to ferment for nearly 8 hours. Heat a dosa pan.(Entire process to be done in low flame).Mix the batter nicely .Adjust the water so that the batter falls easily.The batter should be little thick. Add 2 laddle of batter
Read more

TRADITIONAL SUNDAKAI SAMBAR

-
Image
  This is a traditional recipe made with fresh turkey berry  It regulates the stomach and bowel movement  Preparation time 25 mins Ingredients Turkey berry-1 Hand full (Fresh) Dhaniyaa- 2 Tbsp Channa dal- 1.5 Tbsp Red chilies -4 Pepper -1 Tsp Cooked thoor dal 50 grm  Few pieces of coconut  Fenugreek-1Tsb Tamarind -a small lemon size  Salt to taste  Asafoetida a pinch  Turmeric - a pinch  Mustard -1 Tsp  Curry leaves - 10 -15  Corriender leaves hand full Oil for seasoning  1 Green chili (slit) METHOD Wash the turkey berry and remove it from its twig. Smash it until the seeds come out  In a separate bowl add the smashed turkey berry and add water till it immerses, cook until it is 3/4 cooked  Heat a pan, add 1 Tsp of oil , add dhaniyaa, red chili, channa dal, fenugreek, pepper, coconut, and roast till golden brown and set aside to cool  In the same pan add 1Tsp oil, add asafoetida, mustard seeds, fenugreek, curry leaves, slit chilies. once it pops add tamarind extract (Soak tamarind in w
Read more

Mango thokku/Mango pickle - side dish for curd rice

-
Image
Mango thokku is the best side dish for curd rice. It can be handy to serve as a side dish for dosa,,chapati.It can be served as a filling between bread . Let see how it is prepared . Ingredients  Raw mango medium size 1 Gingelley oil 100ml Chilli powder 2 table spoon Salt 1 table spoon Mustard seed 1 tsp Asafoetida 1 pinch  Turmeric sticks 3 Fenugreek 1 table spoon Preparation time 10 mins Dry roast fenugreek and allow it to cool cut turmeric into small pieces  Grind it to fine powder.To this add fenugreek . Grind to fine powder and set aside.This powder can be used as topping for any variety rice which enhances its taste and flavour  Peel the skin of mango and grate it. Heat a kadai Add Gingelley oil and add Mustard seeds and Asafoetida once it is hot. Add the grated mango and saute it. sprinkle hand full of water and mix well.close and allow to cook well
Read more