Sakarai Pongal ( Sweet Pongal) for Sankranthi ( Harvest Festival )

by Rohz  

Ingredients :
Rice – 1 cup
Moong Dhall – ½ cup
Gram Dhall – ½ cup
Jagerry - 1.5 cups
Cashew nuts – 10 nos:
Raisins – 10-15 nos:
Milk – 1 cup
Ghee – 3 tbspns
Cardamon - 3 nos: (powdered)
Nutmeg powder – ¼ tspn
Coconut – grated – ¼ cup

Method :
Soak rice, moon dhall & gram dhall in 4 cups of water for about 10 minutes and pressure cook for 6 whistles. Dissolve Jaggery in 1 cup of water and bring to boil ,cool and filter and keep aside. Roast cashew nuts,raisins , cardamom powder, nutmeg powder and grated coconut and leave aside. In a hard bottomed vessel or pressure cooker mix rice, dhalls with jagerry adding ghee to the mixture now add 1 cup of boiled milk and keep stirring till the milk is absorbed it should be of a gooey consistency; now add the roasted contents and let cool. Delicious Sakarai Pongal is ready. Add a teaspoon of ghee before serving

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Tangy Tomato Rasam

by Rohz  

The idea of making a blog for iyer-rish samayal came while chatting with my sister this morning; since she lives in the US , it would be helpful for her as well as the young ladies around the globe missing mom’s food and also for those who’d love to try their hands on South Indian cuisine. So am starting off with art of making patti’s(Grandmom) rasam with a few updations for convenience sake. Here goes :

Tomato Rasam Receipe

Ingredients :
Tamarind - lemon size
Tomato - 2 nos
Thuvar dhall - 1/4 cup -add one glass of water, a pinch turmeric , a few drops of oil/ghee & microwave for 10 mints ( without lid) or in a pressure cooker for 5 whistles

Take 1&1/2 glass of water & tamarind , microwave on high for 2 minutes or just add hot water to the tamarind and to extract the pulp
To the tamarind pulp add tomato puree , salt , cooked thuvar dhall ( smash with an egg beater preferably) and bring to boil to this add 1 tbspn Rasam Powder and simmer for 5 minutes and season .
Now add a glass of hot water.

Seasoning :
1 tablespoon ghee ,
Mustard – ¼ teaspoon
jeera- ¼ teaspoon
fenugreek - a pinch
Asofetida (hing) – a small piece or a pinch
curry leaf - a sprig
chopped Corainder leaves

Switch off the stove and season and add coriander. Voila your very own Tomato Rasam is ready to be served

Rasam Powder:
Chilli (Round)- 1 cup
Coriander - 3 cups
Pepper - handful
Jeera - 2 tbspns
Curry Leaves - 4 to 5 sprigs
Turmeric powder – 1 tspn

Roast the entire contents in a hard bottomed vessel except jeera ,pepper and turmeric( earlier patti used to dry them under the sun) .Grind and Store in an air tight container.

Tips : Add 2 tbspns of cooked dhall ,1 tspn of ghee to the rice before adding the rasam . Yummy.

Try this recipe and give me your comments

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