Khara (spicy) Pongal !!!!

This year for Shankranti (January 15 2011) I made til laddus like last year. I happened to be chatting with my best friend Ramya when we discussed about this dish called Pongal. I was also reminded about the spicy pongal that my aunty used to cook. I got the recipe from my friend and though I didn't have a lot of ingredients she had mentioned to add , it came out tasty. So basically, cooking is all about customizing!!!

You will need:

1 cup rice
1 cup moong dal (split green gram)
3 cups water
1 tsp ghee
1 tsp pepper powder( usually they use 1/2 tsp peppercorns)
2 small chopped green chillies
1 tsp chooped ginger
1/2 tsp cumin seeds
1/2 tsp turmeric powder
a few curry leaves( optional)
salt to taste.

Method:

Add the rice, moong dal and water and pressure cook it and keep aside.

In a pot heat 1 tsp ghee ( I substituted with olive oil). To this add the cumin seeds ,ginger , turmeric, peppercorns( or pepperpowder ) and curry leaves. Once the peppercorns start to splutter mix the cooked rice/dal mixture into the pot.Add salt to taste. Add 2 cups water and stir well. Heat it for anout 2 to 3 minutes.

Spicy Pongal is ready to be relished!!!!!

There is a sweet version of pongal which I will be trying next year on the auspicious day of Makara Shankranti!!!

Vegetable Saagu!!!

This a very famous South Indian dish served with pooris in most of the restaurants. We have grown up eating poori saagu at my granny's place for breakfast. I decided to make this saagu for my husband birthday (jan 8, 2011) which was a surprise one , had some friends over. Everyone loved it.

You will need:

chopped vegetables like carrots, potatoes, beans, peas ,cauliflower
1/2 tsp Mustard seeds
3-4 Curry leaves
1/2 Onion (finely chopped)
a pinch of hing
a pinch of turmeric
Salt to taste

For the masala

1/2 cup grated coconut
1 inch cinnamon stick
3-4 cloves
3-4 Black Peppercorns
small piece of ginger
1/2 chooped onion
3 tsp roasted chana dal
1/4 cup chopped cilantro
3 small green chilies

Method:

First boil the vegetables and keep aside.( You could pressure cook the vegetables too). Then for the masala, grind all the ingredients to a smooth paste adding water. Heat oil in pot and add mustard, hing, turmeric , curry leaves. To this add finely chopped oinions and saute till it is cooked. Add the masala paste and cook till it starts to boil , Then finally add the vegetables and cook for another 8 to 10 minutes. Add salt to taste. Add water to get the required consistency.

Vegetable saagu is ready to be relished.
It is best eaten with pooris, but can be served with chapatis or rice!!!!

Thai green curry with jasmine rice!!!

Thai food is the only cuisine I love after Indian.Finally I succeeded in making the exact same thai green curry they serve in the restaurant. I used the store baught thai green curry paste to make it.

You will need:

1 cup jasmine rice
1 can coconut milk
2 tbsp thai green curry paste(store baught come in a small bottle)
1 tsp brown sugar
1/2 cup sliced carrots
1/4 cup snow peas
1/2 cup brocolli florets
1 cup cubed extra firm tofu.

Method:

Cook the jasmine rice with 1 1/2 cup water in a rice cooker. Keep it aside.

In a pan, heat 1 tsp oil and slightly fry the cubed tofu till they turn golden brown. Keep it aside. Heat 3 cups water in a pan and add the sliced carrots , brocolli and snow peas and oil then for about 5 minutes. Drain the water and keep it aside.

In a pot , add 1 can coconut milk and bring it to boil. To this add the 2 tbsp of thai green curry paste and mix well. Add 1 tsp brown sugar and cook for about 2 to 3 minutes. Into this add the fried tofu and the boiled veggies and cook for another 6 to 8 minutes. Add more green curry paste depending on your spice level.

Serve it hot with Jasmine rice!

Thai green curry is ready to be relished!!!!