Sunday, December 7, 2008

Sweet Pongal/Sakkarai Pongal

Rice - 1 cup
Moong dal - 1/2 cup
Jaggery - 1 cup
Elaichi/Cardamom - 2 nos
Coconut milk or whole milk - 1 cup(optional)
Salt - A pinch
Grated coconut or dry coconut - 2 tsp(avoid if you add milk)
Ghee/Oil - 1 tsp
Dry grapes & Cashews - few


1. Heat a pan, roast moong dal for few mins.(until it starts to turn brown.
2. Add this along with rice and cook this adding 3 cups of water and salt in a pressure pan.
3. Once the rice is cooked well, no matter if it is smashed, add jaggery, coconut milk(or hot water)or grated coconut and elaichi.
4. Stir well so that it wont stick to the bottom and burnt. Let it boil until raw smell of jaggery goes of. Say 10 mins.
5. Heat ghee in a pan, fry dry fruits and add to pongal.


-> you can also use channa dal to this pongal. See to that rice and dal should be in 1:1/2 ratio.

Carrot Halwa


Grated Carrot - 1 cup
Milk - 1/2 cup
Sugar - 1/4 cup
Elaichi/Cardamom - 2 nos
Dry grapes - few
Cashews - few
Almonds - few
Ghee - 1 tsp(optional)


1. Heat ghee in a pan, fry all dry fruits, add carrot and fry for 30 secs.
2. Add milk and let it boil, until carrot is cooked and the mixture becomes thick.
3. Add sugar, elaichi now and let it boil for few more mins(consistency is, no milk should be there.)


-> Serve it hot or cold. If you are going to serve after one day or 5 hrs means, let it be little gravy(see pic), so that when you serve, it'll be thick.
-> Serve along with ice cream....yummy! yummy!



GreenGram dal/ whole moong dal - 1 cup - soak it whole night in water
Rice(any) - 1 tsp
Ginger - 1"
Cumin seeds - i tsp
Onion - 1 - chopped


1. Grind all ingredients finely(like dosai batter) except onion.
2. Add salt to the ground batter and mix well
3. Heat dosa pan/any flat pan, add a ladle of batter and spread using ladder(same like dosai). Add onion on top and add 1/2 tsp of oil around dosai.
4. Flip dosai, so that the other side of dosai gets cooked.


-> The Best combo for this peserato is coconut chutney.
-> Simply we can tell this as pachai payir dosai.
-> Post your comments on this dish