PONGAL O PONGAL

1. EASY TWO-IN-ONE PONGAL

Ingredients

Raw rice-1 cup
Moong dal-1/2 cup

Sweet:
Raisins
Cashew nuts
Ghee-1 tbsp
Cardamom-4
Jaggery-1/2 to 1 cup

Hot:
Jeera-1/2 tsp
Pepper-1/2 tsp
Green chilly-1
Ginger-little
Cashew nuts-little
Salt
Curry leaves
Ghee
Oil

Method

Dry roast the moong dal lightly.
Soak rice and dal for sometime.
Cook with sufficient water.

Divide the dalrice to 2 portions in different bowls.

For sweet pongal:

Add jaggery, cardamom powder and ghee fried raisins and nuts.
Mix evenly when the dal rice is hot itself (to dissolve jaggery in its heat.)

For ven pongal:

Season jeera, pepper, sliced green chilly, ginger, cashew nuts and curry leaves using ghee and oil.
Add it in dal rice, add salt and mix all evenly.



2. PEANUT PONGAL

Ingredients
Raw rice-2 cups
Roasted peanut-1 cup
Milk-1/2 cup
Raisins and cashew nuts-little
Jaggery-2 1/2 cups
Cardamom-5
Ghee

Method

Soak the rice and cook it ¾th.
Add skin peeled ground nut and cook it.
Add jaggery, milk, ghee fried raisins and nuts, cardamom powder and mix all well.


3. KALKANDU(STONE SUGAR) PONGAL

Ingredients
Raw rice-1 cup
Moong dal-1/2 cup

Kalkandu-3/4 to 1 cup
Raisins, cashewnuts-few
Cardamom-3 to 5
Ghee-1/4 to 1/2 cup
Milk-1 cup

Method
Dry roast dal lightly and soak with rice.
Cook rice and dal.

Add ghee fried raisins and nuts.
Add cardamom powder, kalkandu and milk (Luke warm)
Mix all evenly and serve hot.


4. MILK PONGAL

Raw rice-1 cup
Moong dal-1/4 cup

Palm jaggery-1/2 to 1 cup
Raisins, cashewnuts-few
Cardamom-3
Ghee-1/2 cup
Milk-5 cup
Water-2 cup


Method
Dry roast dal lightly and soak with rice.
Cook rice and dal with milk and water.

Add ghee fried raisins and nuts.
Add cardamom powder.
Dissolve palm jaggery with little hot water and strain it.
Add to pongal and stir till semi thick consistency.


5. FRUITS PONGAL

Ingredients
Raw rice-1 cup
Moong dal-1/4 cup

Kalkandu-1/2 cup
Chopped fruits-1/2 cup (pineapple, apple and pomegranate)
Raisins, cashewnuts-few
Cardamom-3
Pineapple essence-1/4 tsp
Colour powder-a pinch
Ghee-1/2 cup
Milk-1 cup

Method
Dry roast dal lightly and soak with rice.
Cook rice and dal.

Add ghee fried raisins and nuts with rice.
Add cardamom powder, kalkandu and milk (Luke warm)
Add fruits, colour powder and essence.
Mix all evenly and serve hot or cool.


6. BEATEN RICE PONGAL

Ingredients
Beaten rice-1 cup
Moong dal-1/4 cup

Sugar-1/2 to 1 cup
Raisins, cashewnuts-few
Cardamom-3
Ghee-1/2 cup
Milk-1 ½ cups
Saffron-a pinch

Method
Dry roast dal lightly and cook it.
Soak the beaten rice and saffron in milk.
Cook rice and dal for 5 mts.

Add ghee fried raisins and nuts.
Add cardamom powder,
Mix all evenly and serve hot.


7. RAVA PONGAL

Ingredients

White rava-1 cup
Splitted moong dhal-1/2 cup
Ghee
Oil
Pepper-1 tsp
Cumin seeds-1 tsp
Ginger, green chilly-few
Curry leaves and cashew nuts

Method

Cook the dal.

Dry roast rava lightly.
Boil 4 cups of water and add rava.
Cook it with salt.
Add dhal and mix together.

Combine ghee and oil, heat it.
Season cumin seeds, pepper, ginger, chilly, curry leaves and cashew nuts.
Fry and add in ravadhal.
Mix evenly.


8. HORSE GRAM PONGAL

Ingredients

Horse gram-1 cup
Splitted moong dhal-1/2 cup
Ghee
Oil
Pepper-1 tsp
Cumin seeds-1 tsp
Ginger, green chilly-few
Curry leaves and cashew nuts

Method

Cook the dal.

Dry roast horse gram and powder like rava.
Boil water and add horsegram rava.
Cook it with salt.
Add dhal and mix together.

Combine ghee and oil, heat it.
Season cumin seeds, pepper, ginger, chilly, curry leaves and cashew nuts.
Fry and add in ravadhal.
Mix evenly.



9. GREENS PONGAL

Ingredients

Raw rice-1 cup
Splitted moong dhal-1/2 cup
Chopped Greens-1/2 cup
Ghee
Oil
Pepper-1 tsp
Cumin seeds-1 tsp
Ginger, green chilly-few
Curry leaves and cashew nuts

Method

Soak rice and dhal.
Cook rice, dhal and greens with salt.

Combine ghee and oil, heat it.
Season cumin seeds, pepper, ginger, chilly, curry leaves and cashew nuts.
Fry and add in rice greens dhal.
Mix evenly.