Ven Pongal ...Food for Gods- A short video

(Do click on the image to watch this video for the complete procedure)



Ven Pongal- The South Indian version of Khichdi is the ultimate comfort food  .....
This dish is made of easily available ingredients like raw rice and moong dal. It is seasoned with a dash of peppercorn and cumminseeds in hot oil or ghee.
It is traditionally served with chutneys/Sambar or Ghothsu.
The mild taste , in easy to digest,well cooked dish is suitable for people of all ages .
Maybe the Ven Pongal with its flavors ,taste and the aroma of hot ghee and .mild spices has made it the Ultimate food for Gods....No wonder Ven Pongal is regularly served as a Prasad in most of the South Indian temples in eco friendly cups called Dhonnai...

ALOO METHI CURRY

Here is a simple ,tasty and healthy Aloo Methi curry....the ultimate comfort food to be had with soft phulkas....

INGREDIENTS

• POTATOES-3
• METHI LEAVES- 2 to 3 CUPS
• CUMIN SEEDS-1/2 TEASPOON
• ONION-1
• TOMATO-1
• GARAM MASALA POWDER-1/2 TEASPOON
• CHILLY POWDER-1 TEASPOON
• TURMERIC POWER-1/4 TEASPOON
• OIL-1/4 CUP
• SALT TO TASTE

METHOD

• Chop the onion and tomato.
• Peel and cube the potatoes.
• Boil them till done.Drain.
• Heat the oil in a pan.
• Fry the cumin seeds.
• Add the onions and tomatoes .Fry till soft.
• Now add the methi leaves and potatoes.
• Add the turmeric,salt,chilli powder and garam masala powder.
• Stir fry till the leaves are soft and have shrunk in size.
• Remove from heat .
• Serve hot with rotis /phulkas or any Indian bread of your choice.

KHICHIDI GUJARATI STYLE

The soft , mushy  mildly spiced and aromatic Khichidi is 

Gujarat's answer to Tamilnadu's Pongal...

INGREDIENTS

• Raw rice-1 cups
• Split moong dal -1/3 cup (with skin)

FOR THE SEASONING 

• Turmeric powder-1/4 teaspoon
• Cinnamon-1 small stick
• Ajwain/fennel seeds(omum)-1/4 teaspoon
• Cumin seeds -1/2 teaspoon
• Cloves-4
• Peppercorns- 10-12
• Asafoetida powder-4 pinches
• Red chillies-2
• Green chilly-1(slit)
• Oil- 3 tablespoons
• Ghee -2 Tablespoons
• Curry leaves-few
• Salt to taste

METHOD

• Wash and soak the rice and dal together for 1 hour atleast.
• Pressure cook with 6 cups of water for 6-8 whistles.
• Mash the well cooked mixture.
• Heat oil in a pan and splutter the seasonings (except salt and ghee)
• Add to the mashed rice dhal mixture.
• Boil for a few minutes.
• Now add enough salt and ghee.

Serve hot with KADHI .

Linking tohttp://cookingwithsj.com/2014/08/11/event-announcement-independent-india/



Please do visit my Facebook page 'Deliciousss'  follow and like my page.